Vegan Iced Hazelnut Latte

August 10, 2015

hazelnut latte

I’m not a huge coffee drinker but I love iced coffee in the summer and this super easy homemade version is delicious! It takes a few seconds to make and has such a nice, refreshing flavor. I’ve been making my own hazelnut milk to put in it and it gives it such a nutty, organic taste – love it.

Ingredients

+ 2.5 mL strong cold coffee
+ 1 cup hazelnut milk
+ 2 tablespoons soya whipped cream
+ sprinkle of cinnamon or cocoa powder
+ 1 handful of ice

Directions

Fill a tall glass 3/4 full with ice, pour in the coffee and then milk. Top with whipped soy cream and finish by sprinkling some cocoa or cinnamon on top.

Directions for your own hazelnut milk:

Place 3.5 ounces of hazelnuts in a large container, fill with water and leave to soak overnight. Drain the water, rinse, and place the hazelnuts and 2 cups of water in a blender. Blend until hazelnuts have completely broken down. Place muslin/cheese cloth over a colander and place in a large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out as much liquid as possible. Serve straight away or store in the refrigerator until you are ready to use. It will keep fresh for 5 days. The milk might separate a bit while it sits, just give it a quick stir or shake and it’s ready.

Peanut Butter Protein Acai Bowl

May 13, 2015

I’ve been wanting to try acai for a long time and this recipe did not disappoint. Perfect for breakfast or even dessert!

Ingredients

Acai Purée
+ 1/2 banana
+ 1 1/2 tsp natural unsalted peanut butter
+ 1 tbsp unsweetened cocoa powder
+ 1 pouch acai powder
+ 1/2 cup frozen strawberries
+ 1/2 cup unsweetened almond milk

Toppings
+ sliced banana
+ granola
+ shredded unsweetened coconut
+ cocoa nibs
+ unsalted peanut butter
+ raw honey

Directions

In a blender or food processor, add banana, peanut butter, cocoa powder, acai powder, strawberries and a splash of milk. Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of milk at time, and stopping to scrape down sides of blender if needed. When ingredients have mostly come together and all of milk has been added, blend on high for 15 to 20 seconds more. Add acai purée into a bowl, then add toppings. Enjoy!

Protein Overnight Oats

March 2, 2015

protein overnight oats

This is such a simple recipe that makes busy mornings super easy. I’ve been making big batches of this and dividing them for the week to grab in the mornings before work – so filling {and healthy – bonus!}

Ingredients

+ ½ cup old fashioned oats (not instant)
+ ½ -3/4 cup unsweetened vanilla almond milk or water
+ 1 – 2 tablespoons vanilla protein powder
+ ½ tablespoon chia seeds
+ ½ teaspoon vanilla extract
+ ¼ teaspoon cinnamon
+ berries, sliced almonds, almond butter (for topping)

Directions

Combine all ingredients in a container, cover, and refrigerate overnight. Bring out of the fridge in the morning and stir. Add additional almond milk if the mixture is too stiff. Top with berries, almonds, and almond butter, serve and enjoy.

Olive Oil + Sea Salt Brownie Cookies

July 8, 2014

olive oil brownie cookies

I had a little sweet craving over the weekend so I made these — they’re incredibly rich and I am a huge fan of anything with a little sea salt! I made half of the cookies and put the other half of the dough in the freezer to make when we have someone else to share them with, having a huge batch of cookies around the house for just two of us is dangerous!

Ingredients

+ 1/2 cup olive oil
+ 1 cup sugar
+ 2 eggs
+ 3/4 cup flour
+ 3/4 cup unsweetened cocoa powder
+ 1/2 tsp sea salt, plus more for sprinkling
+ 1 tsp baking soda
+ 1 tbsp hot water
+ 1 tsp vanilla
+ 1 1/2 cups semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees and line baking sheets with Piggyslots.com parchment paper. In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt and beat until a dough forms — it should be the consistency of a thick brownie batter. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula. Refrigerate the batter for at least 30 minutes, and up to overnight. Use a spoon to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt. Bake for 10 minutes, or until edges are set. Let cool completely on the baking sheets then transfer to a wire rack to cool.

Recipe adapted from Butter Lust Blog.

Coq au Riesling

June 23, 2014

This is one of our favorite meals for Sunday dinners, it’s so good! It has a very gourmet taste for being a fairly simple dish to put together, we have it with a green veggie or salad and a crusty bread. This recipe makes 4-6 servings but it easily cuts in half for a meal for two.

Ingredients

+ 2 tablespoons butter
+ Olive oil
+ 2 onions, chopped
+ 4-5 slices of bacon
+ 4 garlic cloves
+ 8 chicken breasts
+ 1 cup portabellini mushrooms, sliced
+ 2 cups dry white wine, such as riesling
+ 1 cup cream
+ Salt and pepper to taste
+ Freshly chopped parsley

Directions

Melt the butter and oil together in a large pan. Add chicken, brown, and remove from the pan. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered its fat. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leave the fat behind). Add the mushrooms and allow to cook for 5 minutes.Add the onion and bacon mixture along with the browned chicken back to the pan. Pour in the wine and allow the mixture to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through. After 15 minutes, uncover, turn up the heat and stir in the cream. Allow to cook for another 10 minutes. Add the chopped parsley and season to taste. Enjoy.