Roasted Cauliflower Crunchies
INGREDIENTS
1 head of cauliflower, chopped into bite-sized pieces.
1 teaspoon garlic powder
1 tablespoon extra virgin olive oil
¼ cup pumpkin seeds
Preheat oven to 400º. Toss all the ingredients together on a baking sheet. Roast for 25 – 30 minutes until browned and crispy.
Crispy Chickpeas
INGREDIENTS
1 can of chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra virgin olive oil
1 lime, juiced
1 tablespoon cumin
Heat oven to 400º. Toss all the ingredients together and roast for 30 minutes until golden and crispy. Careful not to burn.
Apple Cinnamon Chia Pudding
INGREDIENTS
2 cups unsweetened coconut milk or almond milk
½ cup chia seeds
Dash of vanilla
2-4 dashes of cinnamon
Liquid stevia to taste (start with 10 drops and add more if needed)
1 apple, peeled and diced
Combine all ingredients except the apple in a glass jar or container and shake or stir with a whisk. Place in refrigerator and shake or whisk again after 30 minutes and be sure to break up any clumps. After a couple of hours, the chia seeds will have soaked up most of the milk and your pudding will be ready to eat. Top with chopped apple.
Sweet Potato Dream Shake
INGREDIENTS
½ cup unsweetened almond milk
1 tablespoon cashew butter
½ cooked sweet potato
¼ cup raw cacao powder
2 teaspoons cinnamon
½ cup ice
Blend and Enjoy!
“Peanut Butter” Banana Fro-Yo
INGREDIENTS
2 frozen bananas
3 tablespoons unsweetened sunflower seed butter
¼ cup unsweetened almond milk
This recipe uses sunflower seed butter, which tastes similar to peanut butter when used in recipes. Place bananas and sunflower seed butter into your blender and blend while slowly adding the almond milk until you have the consistency of frozen yogurt. You may not use all ¼ cup of almond milk.
Dairy Free Mayan Hot Chocolate
INGREDIENTS
2 cups almond milk
¼ cup raw cacao
1 heaping teaspoon of cinnamon
Puree everything in a blender and then warm it on the stove.