Follow Our Blog

Are you a basic bitch who loves pumpkin spice lattes, but also a broke bitch who should be making coffee at home? Try this recipe!

You’ll need:
1/2 C. Coffee (or milk if you’re off the juice)
2 Tbsp. Pureed Pumpkin (canned is fine)
1 1/2 Tbsp. Maple Syrup
1/2 tsp. Pumpkin Pie Spice
3/4 C. Oat Milk (or other milk of choice)
1/2 tsp. Vanilla Extract

1. Brew your coffee and set aside.

2. In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in the milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract.

3. Froth with a hand held frother, immersion blender, or tansfer milk mixture to a blender and pulse several times until foamy.

4. Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth.

5. Top with homemade coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy! ☕

Notes:
If you’re a pumpkin lover, add an extra 1 tbsp of pureed pumpkin per serving.

Homemade Pumpkin Pie Spice:
Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container.

Gena made a commitment to herself – she wanted her life back, she wanted to be the mother and wife that she knew she was under the pain. Here’s her amazing story:

“Hi, my name is Gena, and this is a little bit of my story as to how I got my health, happiness, and purpose for living back.

I am blessed to be the mother of 11 beautiful children, nine of them are still on this earth with me, and my twin girls are safe in my dad’s arms waiting until we meet again. I work full-time in the construction industry, with very unpredictable and very long hours. I have always eaten what I consider to be a very healthy, mostly organic diet.

However, after the birth of my sixth child I started gaining weight and could not get rid of it, no matter what I tried – and I tried everything! My hair was falling out by the handfuls, and I also developed severe varicose veins in my legs. They would swell up to twice their size, they would be physically hot to the touch, and feel as though bees were stinging me all day long. It was excruciating.

Continue reading “How One Client Took Control of Her Health” →

What does a vegan bring to a BBQ? These bad boys!

Ingredients:

1 Yellow Onion (diced)

4 cups Portobello Mushroom (diced)

3 Garlic (cloves, minced)

3/4 cup Walnuts (chopped and toasted) *toast in the oven at 375 degrees for about 10 minutes

2 cups Green Lentils (cooked, drained, rinsed and divided)

2 tsps Tabasco or Taco Sauce

1 tsp Paprika or Smoked Paprika

1 1/2 tsps Chili Powder

2/3 cup Oat Flour (make your  own by blending oats)

1/3 cup Parsley or Cilantro (chopped)

1/4 tsp Sea Salt (or to taste)

1/4 tsp Black Pepper

Makes 8-9 patties

Directions:

1. Sauté onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and sauté for another minute. Add water as needed to prevent sticking.
2. In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth. Transfer into a large mixing bowl and add oat flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more oat flour 1 tbsp at a time if your mixture is too wet.)
3. Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or rubber spatula. Place them on a parchment paper lined baking sheet.
4. Bake the patties at 375 for 20 minutes per side and then gently flip.
5. Top the burgers with your favorite burger fixings and enjoy!

Notes:

Serve it with a gluten-free, vegan bun or in a lettuce wrap. Add a side of oven baked potato wedges.

Top it with sprouts, avocado, tomato, vegan cheese, favorite condiments, and pickles.

Save time by using canned lentils.

Continue reading “Black Bean Soup with Cashew Queso!” →

Continue reading “Cheesy Vegan Potato Soup” →

This is great for when you need a quick, kid-friendly meal! ⠀
⠀
Ingredients for the cheese:⠀
1 cup soaked cashews (drained)⠀
1 cup water⠀
2 cans pureed butternut squash⠀
1tsp. garlic powder⠀
1 tsp. onion powder⠀
2 tbs. nutritional yeast⠀
Salt to taste⠀
⠀
Blend well. ⠀
⠀
Cook noodles according to directions. When there’s about 5 minutes left, add 1 bag of frozen veggies (I used peas and carrots). Drain noodles, add sauce and heat until warmed through. I like to slightly undercook my noodles to account for the time it takes to heat up the sauce. ⠀
⠀
Add salt, pepper and chili flakes!⠀
⠀
*You may not want to use all of your sauce. I usually use about half, and use the other half for “Cheesy” Potato Soup.⠀

Yaaassssss! We made vegan, gf French toast with wild blueberries this morning!

Continue reading “Vegan Gluten-Free Wild Blue Berry French Toast” →

Every Tuesday is Taco Tuesday in our house! Carson and I wanted to show you how to make this delicious cashew queso to put on EVERYTHING! We put it on tacos, fajitas, quesadillas, breakfast burritos, potatoes, chili… the possibilities are endless!

Continue reading “How To: Cashew Queso” →