Dairy Free

Instant Pot Butternut Squash Soup

Monday, November 2, 2020

Instant Pot Butternut Squash Soup

Ingredients

3 cups butternut squash, cubed

1 small shallot

3 cups veggie broth (can add more depending on desired consistency)

¼ cup full-fat canned coconut milk

¼ cup purple onion (or yellow if you want more subdued onion flavor)

2 large Jonagold apples, chopped

3 cloves garlic

⅛ tsp ginger

Salt and pepper, to taste

1 tsp dried Rosemary (add an extra tsp, if desired)

1 bay leaf

2 tbsp pumpkin seeds for topping (roasted is best)

2 cups rotisserie chicken (I mix dark and white meat), optional

Directions

Set the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.

Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.

Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).

Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.

Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!

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Almonds & Cream Matcha

Saturday, February 1, 2020

Almonds & Cream Matcha

Ingredients

¾ cup almond milk

¼ cup water

1 tbsp full-fat coconut milk

1 tbsp coconut butter

½ tsp matcha powder

1 tsp honey

2 tbsp collagen

⅛ tsp almond extract (to taste, I don’t like mine overpowering)

dash of cinnamon

Directions

Heat up the milks and water. Add the the coconut butter, matcha, honey, collagen, and almond extract into a blender base. Turn it on high for 10-20 seconds to build up some beautiful froth! Poor into your favorite mug and sprinkle with a dash of cinnamon.

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Nutty Sweet Vegan Protein Bars

Saturday, December 15, 2018

Nutty Sweet Vegan Protein Bars

Ingredients

⅓ cup almond butter

1 cup cashews

½ cup pitted dates (I like medjool)

¼ tsp nutmeg

3 tbsp vegan protein powder (I used Welleco Protein, Vanilla)

1.50 tbsp coconut oil

Directions

1. Combine the dates, cashews, and coconut oil in a food processor and pulse until they are each finely ground. Do not overmix or the cashew will turn into butter! You just want it to look like ground up seashells (weird analogy?!)

2. Add in the rest of the ingredients and pulse to combine them. You will see flecks of the ingredients in the mix and that’s how we want it to be!

3. Line a 8×8 pan with parchment paper. I take one sheet, rip it in half, and make a cross shape in the dish. So I can lift from all sides, without any folds.

4. Take the mix and press it into all corners of the pan until flat across.

5. Set it in the fridge until it has “set” — about 30min to an hour.

6. Using the overhanging edges of the parchment paper, lift the bars and parchment out of the dish.

7. Cut into rectangles and store in an air tight glass dish in the fridge! You can also repurpose the parchment paper as I’ve done in these above photos by wrapping the bars individually for a little extra special touch!

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