I was so excited when Ancient Nutrition came out with their new line of Organic CBD Hemp products this year! Their new line of USDA Certified Organic CBD Hemp products feature their beloved tasty drink mixes and oils - you won't be able to resist upgrading your morning routine.
I was grateful to recently have received a few of these CBD products: Organic CBD Hemp Golden Chai drink mix, Organic CBD Hemp Cinnamon Oil, and Multi-Collagen Ultra in Vanilla Chai flavor!
I've been incorporating AN into my daily routine for about 3 years now. I started with their Bone Broth Pre-Workout and from there, I hopped on the Collagen train and have been hooked ever since. They always provide unique flavors that are so versatile for either simple drinks, or add-ins to your fave healthy treat recipes!
Peanut Butter CBD Cookies
1 cup peanut butter
1 cup coconut sugar
1 scoop Ancient Nutrition's Multi Collagen (+CBD and MCT) in Chai flavor
Step One: Preheat oven to 350 F. Line a baking sheet with parchment paper, and set aside.
Step Two: Mix together all ingredients. Roll into balls, place on baking sheet. Flatten and apply your fancy fork marks.
Step Three: Bake for 10 minutes. Allow to cool on a cooling rack.
Enjoy! Store in an airtight container on the counter, freeze to save for longer!
Have you ever gone through a period of time where you make Friday night specifically "Pizza Nights" ? Obvi girl 🙋🏼♀️🙋🏼♀️ same!
If that's the case, make these on your next 🍕 Friday — Sweet Potato Flatbreads.
Gluten-Free Sweet Potato Flatbreads
5 large eggs
1 sweet potato, baked and peeled
1/4 c water
1 1/2 c almond flour
3 tsp coconut oil
Step 1: Place all ingredients, except flour and oil, in a food processor. Blitz slowly at first, then gradually increase.
Step 2: While blitzing, remove the lid and begin to add in the flour.
Step 3: Pour mixture into bowl and set aside while you heat up a non-stick skillet over med heat.
Step 4: Add coconut oil. Using a ladle, pour out a small portion of batter, spread evenly. Allow to cook on first side about 2 minutes, then flip.
Step 5: Cook another 2 mins, and then place on baking sheet. Top with your fave pizza toppings! I chose fresh arugula, tomato, greek olives, and vegan cheese that I just rolled into "mozz" balls.
Easy, Gluten-Free bread recipe that's delicious, moist, perfect for sandwiches, pb toast, or by the slice!
Gluten-Free Sandwich Bread
1 1/4 cup water
1/4 cup olive oil, or 4 Tbsp butter
3 eggs, room temperature
1 1/4 tsp salt
3 Tbsp coconut sugar, or honey
3 1/4 cup Bob's Redmill Gluten-Free 1:1 Baking Flour
2 tsp active dry yeast
If you have a bread machine.
Step 1: Add all ingredients, in the order listed, into a bread machine loaf pan.
Step 2: Place pan in the bread machine and select "gluten-free" mode, then start. If you don't have this setting, override the program and allow it to knead for 16-20 mins. After 3-5 minutes of kneading, gently scrape down the ingredients stuck on the sides of the pan with a spatula.
Step 3: Using GF setting - The bread machine will take care of the rest including the rise and baking, It will beep when done, about 2 hrs and 15 minutes from the start. No GF setting - allow to rise for 1 cycle (GF bread only needs 1 rise, and no punch down), then 1 hour for bake.
If you don't have a bread machine.
Step 1: Add all ingredients, in the order listed, into a mixing bowl.
Step 2: Use a stand-up mixer with the kneading attachment, or simply use those muscles to knead the dough until homogenous. This will get sticky, my friends.
Step 3: Gently transfer dough to a greased baking pan. Cover with a kitchen towel, leave in a warm place and allow to rise for 1 hour. Once it has about doubled in size, it's time to bake.
Step 4: Preheat oven to 400 F. Bake bread for 25-30 minutes, or until cooked all the way through. If it's browning on the top too quick, cover with foil, and return to continue baking until cooked through.
When I was in Girl Scouts, I can remember we had planned this "Spa Day" with the girls so we could earn some sort of a Self Care badge. The mums came together and helped us set up different stations where each of us could be pampered. For example we did nail painting, hand massages, foot baths, etc. And then we also included a potluck-style luncheon that featured healthy foods and treats. One of the mums made these "tea sandwiches" which consisted of: bread, butter, cucumber, and sea salt. At first, I was like. . .um, what? But once I gave them a taste, they were sooo refreshing! The combo of cooled cucumbers + sea salt + creamy butter. OMG.
My point of sharing that story - because this bread is SO delicious for Cucumber + Butter Sammies. I'll share the easy recipe below, and you let me know if you give them a try & what you think!
Gluten-Free Vegan Chocolate Chip Cookies
2 cups (240 g) Bob's Redmill GF 1:1 Baking Flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (215 g) organic coconut sugar
1 cup (160 g) dairy-free chocolate chips
1/4 cup olive oil
1/4 cup water
1 tsp vanilla extract
Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, mix together flour, baking soda, salt, coconut sugar and chocolate chips. Set aside.
Step 3: Whisk oil, water and vanilla together in a measuring cup, then add to the dry mix. Stir together by hand until a dough forms, about 2-3 minutes. The dough will look very dry at first. Keep mixing until a dough forms and can hold together when pressed into a ball.
Step 4: Let the dough rest at room temperature for 10 minutes while the dough fully hydrates. Don't skip this!
Step 5: Scoop cookie dough into 24 balls. Bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack. If you have more dough, repeat until all used up. Enjoy!
Store in a glass container on the counter for soft texture and freshness.
I'm 50/50 a savory and sweet person when it comes to brekkie. Sometimes I'm a lover of oats + fresh fruits, and other times I just want eggs + avocado. What about you?
This scramble is plant based and protein-packed. Did you know that soy contains all 9 essential amino acids? Please don't be sacred off after reading the word soy. Knowledge is key here. Soy is not the bad guy. Stick to Non-GMO options or whole soybean products rather than overly processed ones. . . more to come in a another blog post.
Tofu Scramble Recipe
130 g firm tofu
1 tsp olive oil
1 Tbsp non-dairy milk
spices (turmeric, 1 Tbsp nutritional yeast, curry powder,
smoked paprika, sea salt, black pepper)
Drain the tofu and place in a bowl to crumble with a masher or fork. Set aside. Heat oil in a pan over med-high heat. Add in whatever vegetables you like (I chose mushrooms and tomatoes). Cook for 2-3 minutes, to until softened. Add in tofu. Stir. Add in the rest of your ingredients, minus the spinach. Cook for about 2 more minutes. Remove from heat and stir through the spinach leaves to wilt. Season with sea salt and pepper, and serve on GF toast or your fave bread!
Are you subscribed to my newsletter for updates, discounts and all things coaching-related? Head to my homepage, scroll to the big pink box and enter your email.
I promise, I don't spam!