Acai Smoothie Bowls

Acai smoothie bowls are definitely different and new for me, but they are extremely tasty and can be a beautiful way to start the day! 

I first found out about acai bowls off of the blog We Need To Live More, http://www.weneedtolivemore.com/uncategorized/the-famous-acai-bowl-2/

The recipe is extremely simple as it only calls for 2 frozen bananas, an acai frozen packet (buy in the freezer section), and just enough water to help the smoothie come together! 

AND VOILA! AN ACAI BOWL! 

Now all you have to do is make the finishing touches with toppings like granola, nuts, fruits, chia seeds, etc! This is where the creativity comes in! 

Granola and coconut flakes

Two different types of granola (chocolate and almond), strawberries, and blueberries

Blueberries and Autumn Harvest Granola

Filling without the disgustingly full feeling! Sure to keep you energized and full until you're next meal! Plus, there're pretty!

Almond Banana Oat Chia Smoothie Bowl

Since being back at school, my breakfasts have consisted of smoothie bowls, acai bowls, and homemade granola cereal. 

My absolute favorite of the three is by far this almond banana oat chia smoothie bowl! It's the easiest because I can make it the night before and keep in the fridge for the morning so I don't have to use my blender in the morning and wake up everyone in the dorm building! 

I've adopted this recipe from Half Baked Harvest, found here: http://www.halfbakedharvest.com/coconut-banana-oats-bowl-crunchy-black-sesame-quinoa-cereal-mango/. I've changed the recipe slightly by changing the coconut milk to almond milk to keep it simple on the grocery list and cut calories, but any milk can be used!

Ingredients: 

1/3 cup rolled oats
1/2 frozen banana
1 Tablespoon chia
1 cup almond milk, divided
1/2 teaspoon vanilla extract
1/2 teaspoon maple syrup or sweetener (optional!)

Instructions: 

1. Mix 1/2 a cup of almond milk, vanilla extract, oats, chia seeds, and maple syrup (if using). 

2. Allow to sit for a few hours until the chia has formed a gel like texture and thickened. 

3. Blend chia mixture and other 1/2 cup of almond milk in blender until blended together and store in fridge overnight!

I've been having fun in the morning decorating these smoothie bowls with fruits, granolas, chia seeds,  and coconut flakes!

With granola and coconut flakes

With strawberries, blueberries, and chocolate granola

With granola, strawberries, and blueberries

With granola, strawberries, and blueberries

With granola, strawberries, and blueberries

Because breakfast should be fun and pretty.

Mocha Coconut Macaroons

Original recipe is from Chocolate Covered Katie! Definitely check out her page and follow her instagram! Original recipe can be found here: http://chocolatecoveredkatie.com/2013/10/11/chocolate-dipped-mocha-coconut-cookies/

The original recipe called for dipping the macaroons in chocolate, but I skipped that step but it's all about preference.

Ingredients: 

• 1 tbsp flour of choice (or protein powder) I used whole wheat
• 1 tbsp cocoa powder
• 1 tsp instant coffee powder
• 1 cup shredded, unsweetened coconut (not low-fat)
• 1/2 cup plus 2 tbsp milk of choice or canned coconut milk (I did the 1/2 cup light coconut milk and 2 tablespoons of almond milk)
• 3 tbsp agave or pure maple syrup 
• pinch stevia or 1 more tbsp agave or maple syrup (I omitted)
• 1/4 tsp pure vanilla extract
• just over 1/16 tsp salt
• melted chocolate chips or healthy chocolate sauce, for dipping

Instructions: 

Preheat: 360 degrees F

Cook Time: 14-16 minutes

1. Combine all the ingredients except the chocolate chips into a bowl and mix together. 

2. Microwave for 2 minutes, I mixed everything in a microwavable bowl and put it directly in the microwave. Remove from microwave and stir. Put bowl back in microwave for another minute or until firm enough to scoop out. Or you can cook on the stovetop until firm enough to scoop.

2. Scoop mixture into balls onto a pan lined with parchment and cook at 360 degrees F for 14-16 minutes. 

3. Let cool before removing from tray. 

Optional Chocolate Dipping

4. Line a plate with wax paper and dip each cookie in chocolate and let set on the wax paper lined plate in the refrigerator or freezer. 

Gingerbread Granola

Gingerbread flavored granola? Yes, please! 

This granola is great because you can get the taste of a popular holiday cookie, but in a much healthier and socially acceptable form of breakfast!

Original recipe is from Minimalist Baker, found here: http://minimalistbaker.com/gingerbread-granola/

Ingredients: 

DRY

• 3 1/4 cups rolled oats 

• 1 3/4 cups raw nuts (I followed the recipe as suggested with almonds,  pecans, and walnuts, but do as you please)

• 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)

• 1/4 tsp sea salt

• 1/2 Tbsp ground cinnamon

• 3/4 tsp ground ginger

• pinch ground cloves (optional)

WET

• 1/4 cup coconut or olive oil

• 1/3 cup maple syrup (agave, or honey if not vegan)

• 2 Tbsp molasses

• (optional) 1 tsp. vanilla extract

Instructions: 

Preheat: 325 degrees F

Cook Time: 20 minutes

Prep Time: 10 minutes

1. Mix the dry ingredients together in a large bowl.

2. Heat the wet ingredients in a small sauce pan on low until all is melted together

3. Pour the wet ingredients onto the dry ingredients and combine

4. Spread out mixture on a parchment baking paper and bake for about 20 minutes, or until visually browned. Stir granola about halfway through.

*Keep an eye on granola so the nuts do not burn

5. Allow granola to cool completely and store in air tight container

*Granola will not be completely hard when taken out of oven but sets as it cools*

I did a very rough chop on the mixed nuts

Gingerbread Men Cookies (Vegan)

"Run run as fast as you can! You can't catch me! I'm the Gingerbread Man!"

I LOVE CHRISTMAS! It's my favorite time of year. I mean, come on, you can't go wrong with Elf and Christmas Vacation. 

Found this recipe by Minimalist Baker, check it out here: http://minimalistbaker.com/vegan-gluten-free-gingerbread-men/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MinimalistBaker+(Minimalist+Baker)

They make a gluten free version, so check that out! 

Ingredients: 

• 1 flax egg (1 tablespoon of flax seed meal and 2.5 tablespoons of water)

• 1/2 cup brown sugar

• 1/4 cup almond butter

• 3 Tbsp molasses

• 1/4 cup vegan butter, softened (I prefer coconut oil, as vegan butter is often very artificial) 

• 3/4 tsp ginger

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg (optional)

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1 1/4 - 1 3/4 cups gluten free baking / pancake mix (linked the gluten free recipe!) 

Instructions: 

Preheat: 350 Degrees F

Cook Time: 8-10 minutes

Prep Time: 1 hour - overnight

1. Prepare flax egg in a bowl and allow to sit for 5 minutes

2. Next add in the brown sugar, almond butter, molasses, butter (coconut oil, melted to mix evenly), spices, salt, and baking soda

3. Finally add in the flour or gluten free mix to the wet ingredients 

4. Cover and chill dough for an hour at least, or overnight 

5. Preheat oven to 350 degree F

6. Roll out dough in between two wax or parchment papers with light flour sprinkled on the bottom and top of dough 

7. Peel off top sheet and cut dough with cookie cutters 

8. Freeze cookies for 5 minutes before putting in oven. I put mine in the fridge and they worked fine. 

9. Bake for 8-10 minutes until slightly brown on edges. Time varies depending on size of cookies. Smaller cookies = shorter time and vice versa. 

10. Allow cookies to cool 2-3 minutes on sheet before transferring to cooling rack to ensure they don't break. 

11. Store at room temp. 

Peppermint spatula optional

Make a little gingerbread family!

Peanut Butter and Almond Butter Cups (Vegan)

Ever miss Reese's peanut butter cups, but can't stand the thought of eating them with all their sugar, dairy, and overall unhealthiness. 

Well, now you can make your own peanut butter, or any nut butter, cups! 

Original recipe form My New Roots, found here: http://www.mynewroots.org/site/2013/03/superfood-nut-butter-cups/

Ingredients: 

Basic Raw ChocolateMakes about 1 ½ cups

• 1/2 cup melted coconut oil
• 3 Tbsp. melted cacao butter (I omitted this and they turned out fine)
• ¾ cup raw cacao powder
• 1/3 cup raw honey (sub. maple syrup or agave for vegan)
• 2 Tbsp. lucuma (optional – add 2 Tbsp. of maca or cacao powder if not using) (Again I omitted and used cocoa powder) 
• ¼ tsp. sea salt
• extra sea salt for garnish, if you want

Nut Butter Filling:

I did peanut butter and almond butter to experiment! I used store bought peanut butter and almond butter so I didn't really add any sweetener or salt to my filling!

• 1/2 cup almond butter (or any nut butter: cashew, pecan, hazelnut…) 
• 1 Tbsp. raw honey (maple syrup or agave)
• 1 Tbsp. lucuma powder (optional – add 1 Tbsp. of sweetener if not using) (I didn't use any extra sweetener as I used store bought peanut butter and almond butter)
• sea salt to taste

Instructions: 

1. Start with mixing together the chocolate. I melted my coconut oil for a few seconds in the microwave and then whisked in agave, but you can melt it over a stove top!

2. Once mixed, shift in the cocoa powder, salt, and the lucuma, if using.

3. Add about 1/3 of chocolate mixture into cups and place in freezer to set up, about 15 minutes. It's best to use silicone or paper cup molds so you can easily remove the cups when done!

4. While freezing, make nut butter filling. Again I just put the nut butter in with no add-ins as I thought it would be too sweet and salty.

5. Spoon nut butter on top of set up chocolate. Original recipe says to roll into balls and flatten, but that wasn't working for my store bought as it was too gooey so I went with just straight spooning nut butter into cups.

6. Immediately spoon remaining chocolate on top of nut layer. Make sure to cover nut butter and then return cups to freezer for final freeze.

7. Allow cups to fully freeze so when removing cups there should be no problem separating them form the molds. 

8. Enjoy! Store in container in freezer or fridge!