1 scoop Cafe Latte Shakeology
6 oz coconut milk
4 oz water
1/2 cup kale
dash (1/8 tsp) cinnamon
splash (1/8 tsp) almond extract
1. Add coconut milk and water in blender first (so the Shakeology doesn't stick to the bottom). Then add in Shakeology, banana, kale, cinnamon, almond extract.
2. Blend and enjoy! Add ice if you like your smoothies cold, the more ice, the thicker it will get!
1 scoop Chocolate Shakeology*
1 medium banana
1 cup water
1 Tbsp all-natural peanut butter
For the best taste experience, use a blender and add ice. The more ice, the thicker it gets.
1. Blend all ingredients and enjoy!
Click HERE to see where I got this recipe.
*You can also substitute Vegan Chocolate Shakeology
2 tablespoons butter
1/2 cup Homemade Applesauce (recipe here)
1/2 cup brown sugar
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 tsp. salt
3 medium bananas; smooshed
2 tablespoons honey
2 cups whole wheat flour
1. Preheat oven to 350 degrees. Spray loaf pan with cooking spray and set aside
2. Whisk together butter, applesauce and sugar in a large bowl until smooth. Add in mashed bananas, vanilla, baking soda and salt, beating until well combined. Then, beat in the honey and eggs
3. Add the flour and stir until smooth; do not over mix
4. Pour batter into greased loaf pan and smoothen the top. Bake at 325F for about 50 minutes to an hour. Gently place a piece of aluminum foil across the top to prevent over-browning about 30 minutes into cooking. Check bread by doing the toothpick test
5. Remove from pan and let cool, or I prefer to eat it warm ;)
6 apples (I used a variety of apples)
3/4 cup water
1/4 cup cinnamon (optional)
1/4 cup brown sugar (optional)
1. Peel your apples and cut into small chunks
2. Bring the water and apples to a boil over medium/high heat
3. Using a potato smasher, smash the apples up into small chunks and bring the heat to low
4. Optional step: Add cinnamon and brown sugar to apple smash to your liking, continue to smash the apple to the consistency of your liking
5. Optional step: Put your applesauce in a food processor for a fine puree, or strain the mixture through a strainer to get rid of the chunks
4 cups whole wheat flour
1½ teaspoons kosher salt
2¼ teaspoons granulated active dry yeast
2 cups warm water
1 tablespoons rolled oats
few pinches of coarse salt
1. In a large bowl, whisk together the flour, salt and yeast. Pour the warm water over the top and using a sturdy wooden spoon, mix until combined. The dough will be shaggy and sticky, this is fine
2. Lightly cover the bowl with a piece of plastic wrap and a kitchen towel.
3. Keep the bowl in a draft-free spot for one hour
Using some olive oil, lightly grease the bottom of a 10 to 12 inch cast iron skillet
4. Sprinkle some extra flour over the top of the dough and with floured hands work the dough out of the bowl and dump it straight into the prepared skillet 5. Give the skillet a shake to distribute the dough or use a wooden spoon to shape it into a round
6. Cover the dough with a kitchen towel and allow it to rise once more for just 30 minutes
7. Meanwhile, preheat your oven to 400 degrees
8. Brush the top of the dough with about 2 teaspoons of olive oil, score and sprinkle the rolled oats and the coarse salt over the top
9. Bake for 35 to 40 minutes until a crusty deep golden brown
(Grain Free And Dairy Free)
Ingredients (For cupcakes):
1/2 cup pitted dates
2 egg whites
1/3 cup coconut oil
1/4 cup canned, full-fat coconut milk
1 teaspoon pure vanilla extract
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
pinch of sea salt
Ingredients (For frosting/chocolatey gooeyness):
1 cup chocolate chips (or a cut up chocolate bar)
1/4 cup coconut oil
pinch of salt
1. Preheat oven to 350F and line muffin pan with liners
2. Add dates to food processor and process until no longer chunky. FYI: sticky mess but they are sooo worth it!
3. Add other wet ingredients (coconut oil, coconut milk, vanilla, eggs, egg whites) to the dates, process until smooth
4. Mix dry ingredients (flour, cinnamon, baking soda, salt cocoa) together in a bowl; add wet ingredients to dry and mix until fully incorporated
5. Scoop into muffin pan. Mine usually makes about 9 cupcakes
6. Bake for 22-25 minutes or until toothpick comes out clean
7. While cupcakes are baking, make frosting by melting coconut oil and chocolate chips on the stove over low heat until fully combined. Stir in a pinch of salt. Until cooled this mixture will be VERY runny. Refrigerate to help thicken up
8. Allow the cupcakes to cool before frosting
9. Frosting, top with chocolate chips (optional) and ENJOY!
P.S. Cupcakes are wayy better the next day when the frosting completely cools onto the cupcakes
Ingredients (for bowl):
2 packages of frozen Pitaya Plus
splash of water (eyeball it for a thick consistency)
Ingredients (for topping):
honey powder from Savory Spices
1. Blend frozen Pitaya Plus and water until smooth.
2. Pour into a bowl and add toppings.
3 garlic cloves
1/2 bell pepper
2 Tbsp tomato paste
1 tsp coconut oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp Italian seasoning
1/4 cup water
1/2 can marinara sauce (a kind you like, I like organic garlic)
1. Mince the garlic and chop the onion. Heat a pan with coconut oil. Put the onions in the semi-deep saute pan(like in the picture) and cook on med-low for about 3 minutes.
2. Add the minced garlic and cook on low for another 2-3 minutes.
3. Chop the zucchini and bell pepper while onions and garlic are cooking.
4. Add in the zucchini and bell pepper and cook for another 3-5 minutes.
5. Add in the tomato paste, canned sauce, and water and let cook for 3-5 minutes.
6. Add in the remaining ingredients and simmer together for about 15 minutes with a lid on.
7. Top on spaghetti, chicken, meatballs, zucchini pasta, or what ever you desire and enjoy!
1 lb ground turkey
3 cloves garlic
2 Tbsp whole wheat flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 Tbsp Italian seasoning
1. Chop the onion in a small chop and mince the garlic.
2. Saute the onion and garlic for about 5 minutes until aromatic.
3. Meanwhile, mix the ground turkey, whole wheat flour, eggs together until blended. Then mix in the salt, pepper, garlic powder, and Italian seasoning.
4. Mix the onions and garlic in with the turkey mixture until everything is incorporated.
5. On a greased cookie sheet, roll the turkey mixture into 1 1/2 inch balls. Mine made 12 meatballs.
6. Broil the meatballs for about 5 minutes or until brown on top.
7. Then bake the meatballs in the oven for about 12 minutes @ 275.
8. Best topped with Semi-Homemade Vegetable Marinara Sauce or in a spaghetti dish!
1 cup broccoli
1 Tbsp olive oil
1. Slice the eggplant into thin slices. Cut up the broccoli into pieces, Slice the onion into strips.
2. Brush or toss all the veggies in olive oil very well.
3. Add seasoning of your choice, (ex: salt, pepper, garlic powder, or a nice mixture you have).
4. Bake the veggies at 300 degrees for about 45 mins to an hour or until roasted and crispy.
5. Use a spatula to loosen the veggies from the pan and enjoy!
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.