Cacao Magic SuperOats

Leave a little sparkle wherever you go! 

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This oatmeal recipe can be very versatile- you can mix in anything you'd like (although I highly recommend using this Cacao Magic Vegan Superfood Protein Powder) and top with anything and everything yummy!!  

Cheers to happy, healthy breakfasts for your happy, healthy New Year.  

HINT** this recipe serves 3-4 people! 

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INGREDIENTS

2 Cups Vanilla Unsweetened Almond Milk (or any other dairy-free liquid of your choice) 

2 Cups water

1 Cup Steel Cut Oats

3 Tablespoons Coconut Sugar (Or Any Other Sweetener of Your Choice) 

A Pinch of Sea Salt

A Pinch Of Ground Cinnamon  

2-3 Tablespoons of Cacao Magic

TOPPINGS

Banana

Peanut Butter

Hulled Hemp Seeds

Chia Seeds

Edible Glitter!!! (Optional.. But not really optional)

(Use any toppings you love!) 

 

DIRECTIONS

1. In a medium sauce pan, let almond milk and water come to a boil. Once it's boiling, reduce the heat to a simmer and pour in the steel cut oats, coconut sugar,  salt and cinnamon- stir occasionally for 25-30 minutes or until desired consistency is achieved.  

2. Once it's done, remove from heat and mix in Cacao Magic until combined. Feel free to add any other mix-ins now.  

3. Pour in bowls and top with whatever toppings you'd like. ENJOY!! 

The Perfect Protein Pancake (dairy-free/gluten-free)

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Are you ready for a perfect, healthy, dairy-free, gluten-free breakfast that tastes like you're cheating??  

HERE IT IS!  

These pancakes are so simple to make and so delicious- and perfect for before or after a workout! 

I topped mine with Bananas and Nutella.  

Topping Ideas: 

Berries, Peanut Butter, PB2, Almond Butter, Sugar Free Syrup, Philosophies Cacao Magic, Jelly.. The possibilities are endless! 

This recipe is very forgiving- if you want peanut butter pancakes, add a Tablespoon of peanut butter to the batter. This goes for blueberries (add 1/4 Cup after blending) or any other mix-in! The batter will not change. Just don't forget to let it sit for a few minutes before you cook it.  

INGREDIENTS

1 Ripe Banana, Mashed

1 Egg OR 2 Egg Whites  

1/2 Cup Gluten Free Oat Flour (or plain gluten-free flour)

1 Teaspoon-1 Tablespoon Protein Powder (I Used 1 Teaspoon Philosophies Cacao Magic Vegan Protein) (OPTIONAL)

1 Tablespoon Vanilla Unsweetend Almond Milk  (or Greek yogurt if you like dairy)

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt  

 

DIRECTIONS

1. Blend all ingredients in a small blender or in a small bowl with a whisk until smooth. (I used my Nutribullet) 

2. LET BATTER SIT FOR AT LEAST 3 MINUTES! This step is very important!! If you pour the batter too fast, it will be runny and the pancakes will be thin. Letting it sit will allow the flour to absorb the liquid- thicker pancakes.  

3. While waiting, preheat your pan and spray with a non stick cooking spray. Pour 1/4 Cup -1/3 Cup of batter on the hot pan. Cook for 2-3 minutes or until edges look cooked. FLIP!

4. Cook for another 2 minutes on other side. Remove from pan and top with whatever you'd like. ENJOY!

Egg White Quest Bar Proatmeal

Hey peeps!! Are you ready for a yummy, healthy breakfast with 36 grams of protein? Do your body a favor and feed it this deliciousness. You will love it! 

I call this "Proatmeal" because it's packed with protein. Woohoo! Egg white oats is one of my go-to breakfasts when I want to eat healthy and start my day off right. Its best made on the stove but you can also make it in the microwave (just make sure you stir every 30 seconds!) And you just have to top this off with a quest bar. Everything is better with a quest bar on it. Trust me. 

I tried to simplify this as best as I could but if you have any questions, feel free to ask!  

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INGREDIENTS:

1/3 Cup Gluten-Free Rolled Oats

1/2 Cup Almond Milk (I prefer Vanilla Unsweetened)

3 egg whites

1/2 teaspoon vanilla extract

a dash of cinnamon

Toppings:

Chocolate Chip Cookie Dough Quest Bar

 

DIRECTIONS:

1. In a medium sauce pan on low heat, pour in the oats, almond milk, egg whites, vanilla extract  and cinnamon STIRRING CONSTANTLY! You do not want to let the egg whites sit in the pan unstirred otherwise they will not mix thoroughly and it won't be pretty. Remember, they cook quickly! Once the oats are at a thick consistency and no longer watery, remove pan from the stove and pour oats into a bowl. The entire cooking process took me about 5 minutes.

2. Top oats with a cut up quest bar and enjoy!

 

MACROS: (including quest bar)

Calories: 371

Fat: 11g

Carbs: 44g

Sugar: 6g

Protein 36g

 

 

Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!

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INGREDIENTS:

1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks

 

DIRECTIONS:

1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies.