Cold mornings require some extra effort and incentive to get out of bed. This warming, caffeinated, chocolate-y drink will help provide a firm boost as you launch into your day!
4 oz non-dairy milk (coconut milk or almond milk)
1 tbsp cacao or cocoa powder
1 or 2 anise pods
1/4 tsp cayenne
1 cinnamon stick
1/2 tsp black pepper
1/2 tsp honey
Prepare coffee as per usual (we used a moka pot) and heat milk on stove top along with cacao or cocoa powder, cayenne, cinnamon stick, black pepper, anise pods and honey. Simmer for about 5 minutes and add milk to coffee.
Oh boy – this is a filling, satisfying treat without tons of calories. What’s more, it’s made with a variety of items that may be found in your pantry or fridge. Get your sweet tooth filled without tons of sugar and experience the health benefits of fiber, omega-3s, blood sugar stabilization, and CHOCOLATE.
2 cups homemade almond milk
6 tablespoons chia seeds
2 teaspoons vanilla extract
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 heaping tablespoons whole cacao beans or 1/4 cup cacao powder for a smoother finish
1/4 cup fruit (i.e. raspberry, strawberry, and kiwi work well)
Blend all ingredients in a blender until smooth. Refrigerate overnight, or until set. Garnish with cinnamon, fruit, cacao beans, and a drizzle of honey if desired.
A parsnip is a fantastic root vegetable which is rich in vitamins and minerals as well as antioxidants and fiber.
Before sweetness in the form of sugarcane and beet were an option, Europeans used parsnips as a source of sugar. Next time the craving for a sweet arises, try some caramelized parsnips and find how sweet and grounding this root vegetable can be!
1 lb parsnips
2 tbsp coconut oil (or butter, if preferred)
1/4 cup water
1/2 tsp cinnamon
salt and pepper to taste
Peel parsnips and chop into 1/2 inch pieces. Melt coconut oil in skillet then add parsnips and cinnamon. Cover with lid and cook over medium heat for about 8 minutes or until they become more golden. Add water and cover. After water evaporates you’ll be left with tender and caramelized parsnips. Add salt and pepper to taste.
It can take awhile to wrap one’s head around the idea that chocolate and avocado could taste good together. To be honest, we even had doubts. One bite changed everything.
This is a fantastic treat for quite a few reasons:
- Full of healthy fats
- Low sugar
- Dairy-free, gluten-free, and vegan
- Kid-friendly (as in, they won’t know anything green was used in the production of this dessert)
Make this recipe because it’s healthy, or make it because it’s amazingly delicious – you’ll win either way!
2 avocados, ripe and pitted
1/2 cup of unsweetened chocolate powder
1/2 cup of coconut milk (or other non-dairy alternative)
5 tbsp maple syrup
2 tsp pure vanilla extract
pinch of cinnamon
Cut avocado and remove the pit before scooping flesh into a blender. Add the cocoa powder, coconut milk, vanilla extract, and cinnamon and blend until smooth. Refrigerate until ready to serve chilled, about 20 minutes.
Top with fresh raspberries, shredded coconut, and/or cashews.
Even if most of us aren’t curators of spices and herbs, there’s generally one in everyone’s spice shelf – cinnamon! Used in everything from Cinnabun to my old favorite – Hot Cinnamon Spice Tea by Harney & Sons – we rarely think of how this wonderful spice’s scent and taste are impacting our health.
According to a a study presented at the American College of Nutrition’s annual meeting, cinnamon could be a key player on the battlefield of metabolic syndrome (think obesity, high blood pressure, and insulin-resistance). An estimated 25-32% of Americans have this condition.
The study found that cinnamon increases antioxidant levels in the blood and decreases oxidative stress. Other research shows the spice reduces blood glucose levels and blood pressure.