Pumpkin Chia Waffles with Almond Butter Caramel
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I love Fall! I really can’t get enough of it! I want roasted vegetables, soup, and anything with pumpkin! This waffle is the perfect way to get your pumpkin fix in a healthy and delicious way. Be sure to serve the waffles with plenty of almond butter caramel!

PUMPKIN CHIA WAFFLES

YIELD: 3 waffles

  • 1 1/4 cups canned pumpkin puree

  • 1 1/4 cups unsweetened non-dairy milk (coconut, almond, cashew, etc.)

  • 1 tablespoon pure vanilla extract

  • 1/4 cup coconut oil, melted

  • 1 1/2 cups Bob’s Red Mill 1-1 Gluten-Free Baking Flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 cup coconut sugar

  • 2 tablespoons chia seeds

 Directions:

1. Blend pumpkin puree with milk, vanilla and coconut oil until completely smooth.  Set aside.

2. Combine flour, baking powder, salt, cinnamon, and coconut sugar in a large bowl.

3. Slowly pour wet ingredients into the dry ingredients, stirring constantly to prevent lumps.

4. Gently fold chia seeds into the batter and let rest for a few minutes to allow the seeds to absorb into the mix.

5. Pre-heat waffle iron while mix is resting.  When hot, spray or brush waffle iron with coconut oil and pour in about 1 cup of waffle batter.

6. Cook according to waffle maker directions. Repeat with remaining batter.

7. Drizzle with almond butter caramel and any other desired toppings.

ALMOND BUTTER CARAMEL

  • 4 Cocomels coconut sugar or pumpkin spice caramels (available at Sprouts, Whole Foods, or online)

  • 2 tablespoons almond butter, at room tempertaure

  • 2 heaping tablespoons coconut oil, solid or melted

  • 2-3 tablespoons maple syrup, based off preference

  • 1/4 teaspoon cinnamon, optional

  • big pinch of salt

Directions: Combine all ingredients in a small pot over medium heat. Constantly whisk until melted, 4-6 minutes, add more sweetener if desired. Drizzle warm over waffles or your favorite dessert.

Photo by Amy Angelo Photography

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Our Famous Chia Pudding
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Vanilla Chia Pudding

The perfect make ahead breakfast that tastes like dessert! Get creative and add a swirl of nut butter, fruit or even melted chocolate.

Yield: 4 Servings

Ingredients:

  • 1 can full fat coconut milk (do not use Trader Joes brand, I like Thai Kitchen)

  • 1 cup non-dairy unsweetened milk of choice (coconut, almond, cashew etc...)

  • 1/3 cup maple syrup or coconut syrup

  • 10 drops liquid stevia (optional)

  • 1 teaspoon vanilla powder or vanilla extract

  • little less than 1/2 cup chia seeds

Directions: Whisk together milks, maple syrup, stevia and vanilla powder. Whisk in chia seeds. Let pudding sit in the fridge for a few hours to firm up. Stir again before serving.

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Katie's Detox Green Smoothie
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Been indulging a bit too much? Get back on track with this delicious and easy green smoothie. Packed with fruits and veggies, 4 servings to be exact!

Yield: 1-2 servings

Ingredients:

  • 2 cups cold water

  • 2 green apples, cut into chunks

  • 1 small head of romaine, washed and chopped into big pieces

  • 1/2 cucumber

  • handful of spinach

  • juice of 1 lime

  • optional add ins: Handful frozen broccoli, bunch of mint, 1/2 banana, 1-2 tablespoons aloe vera juice, or any other fruit and or veggie

Directions: Blend all ingredients together until smooth.

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Roasted Turmeric Cauliflower Pilaf
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This is a perfect colorful recipe that can be used as a main course or a side dish. It's great at room temp, making it a wonderful picnic or potluck item. For a low carb version replace the rice with spiralized zucchini. 

Roasted Turmeric Cauliflower with Basmati Rice and Cilantro + Mint

Yield: 3 servings

Roasted Cauliflower: 

  • 1 large head of cauliflower (or 2 small ones), cut into bite size florets

  • 3 tablespoons refined coconut oil

  • 2 teaspoons turmeric

  • 1 teaspoon cumin

  • 1 1/2 teaspoons salt

  • Pinch chili flakes

  • 1 bunch cilantro

  • 1 bunch mint

  • 1/2 cup pomegranate seeds

  • 1 cup dry basmati rice, cooked according to package directions

  • 1/4 cup pine nuts, toasted

Directions:

  1. Pre-heat oven to 425.

  2. Toss cauliflower with oil, turmeric, cumin, salt and chili flakes. Place on a rimmed parchment paper lined baking sheet. *Separate into two baking sheets if need be so the cauliflower isn't clumped together.

  3. Bake for 50 to 60 minutes, or until crispy, being sure to stir every 20 minutes or so to prevent burning.

  4. Place rice on the bottom of a serving dish, pour over cauliflower, garnish with cilantro, mint, pomegranate seeds and pine nuts. Serve warm or room temperature.

Katie FarinaComment
Easy Spinach Pesto Recipe!
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Need a quick night meal?!?! This pesto is going to become your new best friend! Throw it on a pre-made pizza crust with your favorite veggies, drizzle into soup for an extra flair, dollop on a sandwich, toss with pasta or vegetable noodles - the skies the limit!

Enjoy :)

SPINACH PESTO:

  • 2 cups baby kale or spinach

  • 1 big bunch basil, or 2 small bunches

  • Juice of 1/2 lemon

  • 3 cloves garlic, minced

  • 1/3 cup hemp seeds

  • 1/3 cup nutritional yeast

  • 1/3 cup olive oil, or more for a thinner pesto

  • Salt to taste (1/2-3/4 teaspoon)

Directions: In a food processor or blender combine all ingredients until smooth. Salt to taste.

Katie FarinaComment
Chocolate Covered Strawberry Breakfast Bowl!
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Check out this healthy + delicious breakfast bowl perfect for Valentine's Day!

Strawberry Chocolate Smoothie Bowl

Yield: 4 Servings

Smoothie Bowl:

  • 2 cups unsweetened non-dairy vegan yogurt or kefir

  • 1 banana

  • 2 1/2 cups frozen strawberries

  • 1 tablespoon maple syrup

  • Optional garnishes: fresh berries, frozen berries, cacao nibs, hemp seeds, banana slices, raw chocolate sauce (see recipe below)

Directions: Blend all ingredients until smooth, sweeten to taste. Finish with desired garnishes and a drizzle of raw chocolate sauce

Raw Chocolate Sauce:

  • 1/4 cup raw cacao powder

  • 1/4 cup maple syrup, at room temperature

  • 1/4 cup coconut oil, melted

  • Pinch of salt

Directions: Whisk all ingredients until smooth. Transfer to a squeeze bottle or tupperware. Store in refrigerator. When ready to use, place chocolate sauce (still in container) in a pot of warm water to re-warm. 

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