Supercharged Vanilla Chia Pudding Smoothie Parfait 

When you can’t decide between chia pudding or a green smoothie… have them both! This Supercharged Vanilla Chia Pudding Smoothie Parfait is so delicious and has so many great healing properties to it while being a healthy, low-carb meal. A dash of cinnamon and vanilla help to bring in the warm tones of the Autumn season.

This recipe features Love Good Fats that helps support a low carb diet. You’ll love that their shake powder only has 2g of sugar per serving; it’s also gluten-free, soy-free, keto-friendly and nonGMO Project Verified. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods. Combine it with a nutrition-dense green smoothie and you’ve got a great low carb breakfast or snack!


Supercharged Vanilla Chia Pudding Smoothie Parfait 
Supercharged Vanilla Chia Pudding Smoothie Parfait 

Supercharged Vanilla Chia Pudding Smoothie Parfait 

What You'll Need:

Chia Pudding:

1 scoop Vanilla Milk Shake Powder

6 tbsp chia seeds

2 cups coconut milk, unsweetened

1 tbsp hemp seeds

2-3 drops stevia (optional)

Smoothie Base:

2 cups spinach

1 scoop Vanilla Milk Shake Powder

1/2 small avocado 

1 1/2 cups coconut milk

1/4 tsp cinnamon 

1 tsp spirula 

1-2 drops stevia (optional)

6-8 ice cubes

Topping:

Unsewtweened coconut chips

Hemp seeds

1 slice of a mission fig

What You'll Need Know

  1. In a mixing bowl add in chia seeds, hemp seeds, 1 scoop Vanilla Milk Shake Powder, stevia (optional), and coconut milk. Whisk together for 60 seconds. Let it sit for a least 30 min, or overnight. 

  2. While the chia pudding is setting, in a high-speed blender, add in the smoothie base ingredients and blend for 45-60 seconds, until smooth.

  3. To make the parfait, add in smoothie as the bottom layer followed by a layer of chis pudding, and a layer of smoothie.

  4. Top with coconut flakes, hemp seeds, and a slice of a mission fig (optional)

  5. Recipe makes 2 servings.







Raspberry Strawberry Coconut Milk Chia Pudding - Gluten Free, Dairy Free, Keto Breakfast

Raspberry Strawberry Coconut Milk Chia Pudding Keto Breakfast - livethelittlethings.com

Your morning just just about to get sweeter!

Waking up for this strawberry-raspberry chia seed pudding is a great way to bring excitement to your day!

This is such an amazing combination. It's especially nice with the creamy homemade coconut milk and a touch of sweetener, like stevia. The chia seeds offer a punch of antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium, and phosphorus. The healthy fats in the chia seeds also help you feel full and satiated.

Mix it up the night before and grab a snack-sized jar on your way out the door in the morning or have it as breakfast or snack. It's real delicious treat!


Strawberry-Raspberry Chia Seed Pudding

Recipe makes 2 servings


What You'll Need

2 cup homemade coconut milk

6 tbsps cup chia seeds, divided

1/4 cup raspberries, fresh or frozen

2-3 strawberries, fresh or frozen

2-3 drops stevia, or natural sweetener of choice

2 scoops collagen

Toppings:

2 tbsp nut butter (I used GroundUp PDX Classic Smooth)

unsweetened coconut shavings

2 sliced strawberries

What You'll Need To Know

Add coconut milk, raspberries and sweetener to a blender and blend for 30 seconds to one minute. In two pint-sized mason jars or bowls, add 3 tbsps chia seeds to each jar.

Divide contents of the blender between the two jars. Stir with a spoon or put a lid on both jars and shake. If shaking, make sure all of the seeds from the bottom get mixed in.

Refrigerate for at least an hour until the chia seed pudding thickens.

 
 

California Date Shake (Plant-Based)

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com 5.jpg

PSA: this is not a smoothie.

As a California-girl, I’m unsure how I had never heard of a Date Shake until a visit to Frankie & Jo’s in Seattle. The plant-based ice cream shop serves up on ode to the real-deal Palm Springs date shake in a dairy-free, vegan and paleo revival that tastes exactly like its dairy version.

Since my last trip to Seattle, I've been dreaming of Date Shakes, and quite frankly, dreaming of Coachella. In years past, it was right about now that my group of friends would start getting excited, making final prepping for the fun-filled Music and Arts Festival down in the Coachella Valley. It was also the unofficial start of warm weather season.

Date shakes are a well-known Coachella Valley desert. Although I've been to Palm Springs numerous times, I’ve never (officially) tasted these legendary shakes been to Palm Springs. (At least not that I'm aware of!) I heard about their deliciousness from friends, from strangers, from the Insta and Pinterest world. Dates blended into a milkshake? Sounds like absolute perfection. I knew right away that I needed to recreate the date shake at home.

You're going to love this thick and creamy plant-based California Date Shake made with dates, walnuts, and frozen bananas instead of ice cream. It’s dairy-free, gluten-free and plant-based/vegan.

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - coachella - www.letsregale.com -2.jpg
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California Date Shake (Plant-Based)

Gluten-Free, Dairy-Free, Soy-Free, Plant-Based

Recipe makes 2 servings

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com  (2).png

What You'll Need

1/4 cup raw walnuts soaked for 2-4 hours

1/4 cup cashews soaked for 2-4 hours

6 Medjool dates pitted and soaked for 10 minutes

1 banana sliced and frozen

3/4-1 cup water

1 tsp vanilla extract

1/4 tsp ground cinnamon

A pinch sea salt

5-7 ice cubes

Tools: High-Speed Blender (I used this brand)

What You'll Need To Know

Once the cashews, walnuts and dates have been soaked, drain and add them to a high-speed blender drained add them to a high-powered blender.

Add in the cashew milk, vanilla, ground cinnamon, salt, and ice cubes and blend on high until thick and creamy, about 60-90 seconds.

Pour and enjoy!

Rose Snickerdoodle Dessert Hummus

Snickerdoodle. Dessert. Hummus.

Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious. 

Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free! 

You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper! 

Rose Snickerdoodle Dessert Hummus
Rose Snickerdoodle Dessert Hummus
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Rose Snickerdoodle Dessert Hummus

Rose Snickerdoodle Dessert Hummus

Gluten Free, Dairy Free, Soy Free

What You'll Need

2 cups garbanzo beans, canned or cooked dried ones
1/2 cup coconut milk
2 tablespoons tahini or cashew butter
2 scoops Vital Proteins vanilla collagens
1 teaspoons ground cinnamon
1 tbps Ericka and Elizabeth Lunar Bliss blend
¾ teaspoon salt
3/4 cup coconut sugar or 3 pitted & soaked medjool dates
¼ teaspoon cream of tartar
Garnish: Dried Rose pedals (optional) 

What You'll Need To Know

Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.  

Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10. 

Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.

Raw Neapolitan Cheesecake

Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

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Raw Neapolitan Cheesecake

(Gluten-free, Plant-Based, Paleo, Vegan)

What You'll Need

 1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water. 
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals

What You'll Need To Know

Crust: 
1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

Filling: 
1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

Pour half of your batter into a bowl and set aside. 

Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.


Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Healthy Paleo Collagen Holiday Loaf from Vital Proteins

The classic holiday loaf recipe is taken to new heights with this healthy, collagen-infused version. It's sure to keep you warm all winter long!

If you haven't tried Vital Proteins' new delicious Collagen Creamers, you need to. These diverse creamers can be incorporated into any recipe your heart desires, so naturally, a holiday loaf needed to be created.

Gingerbread cookies and loaves are a time-honored tradition for many cultures, including here in America, where the soft-baked loaves are more popular than the stiff variety used to make gingerbread houses. Ginger root was considered by many ancient civilizations as a valuable commodity, as it helped disguise the flavor of preserved food. It has been used in different forms and various tonics to help support digestion and the immune system.


Healthy Paleo Collagen Holiday Loaf


What You'll Need

1 cup cashew butter
1/2 cup applesauce
1/2 cup maple syrup
2 eggs*
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger root
1/2 cup cassava flour
1 teaspoon baking powder
2 scoops Vital Proteins Collagen Creamer, Coconut
1/4 teaspoon salt
1 Tablespoon lemon juice
Gingerbread spice (cinnamon, ginger, nutmeg, allspice), to taste

Glaze
1 scoop Vital Proteins Collagen Creamer, Coconut
2 Tablespoon coconut milk
2 Tablespoon raw honey
1 teaspoon arrowroot starch

* Substitute egg for flax egg (1 Tbsp (7 g) flaxseed meal (ground raw flaxseed) mixed with 2 1/2 Tbsp (37 ml) water)

What You'll Need To Know

Preheat oven to 350 F. Grease a standard loaf pan and set aside.

In a large mixing bowl, add in cashew butter, applesauce, maple syrup, egg, vanilla extract and fresh grated ginger root. Mix until well-combined.

In a separate bowl, whisk together cassava flour, baking powder, Coconut Collagen Creamer, salt, and spices.

Slowly add dry ingredients to the wet ingredients and mix until well-incorporated. Add in the lemon juice and whisk again.

Pour batter into the loaf pan and bake for 40 minutes, or until a toothpick inserted comes out mostly clean.

For the glaze: add all ingredients to a high speed blender and blend on high. Let the glaze sit for a few minutes to thicken. Best served on the holiday loaf when it has cooled slightly. Serve immediately.

Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Cashew Butter Protein Bites

Woah! These Cashew Butter Protein Bites are SO good! They pack a lot of fiber, protein, and healthy fats into these delicious no-bake Cashew Butter Protein Bites. Take along a few of these protein balls when you need a quick snack, and you’ll be surprised by how well these snacks stop hunger and boost energy levels. Plus, the healthy fats also make these no-bake protein bites filling. 

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What You'll Need

1-16 oz jar cashew butter
2 scoops MRM veggie elite protein (vanilla)
3/4 cups gluten free oat bran
3/4 cups almond meal
1/4 coconut shavings
1/8 cup chia seeds
2 tbsp honey
1 tsp maca
2 tbsp cacao nibs

What You’ll Need To Know

Combine everything in a bowl and mix together folding in the mixture until everything is mixed really well. 

Form mixture into 1" bite-size balls and roll in extra coconut shavings.

Store in an airtight container in the refrigerator.

I will note, these do get a little messy, so dust your hands with coconut flour or starch while forming the bites. 

Recipe makes 17-18

Want to try MRM? Use promo-code 'valerie' for 40% off your order on MRM products.

Cashew Cardamom Butter

Woah, guys!! Pure awesomeness happening right here.  Have you ever tried dunked Eating Evolved dark chocolate in cashew butter? It's so good! And this homemade cashew butter is a ridiculously good combo with this chocolate! 

I recently made cashew butter, playing around with different spices and ingredients and this flavor is my favorite thus far! You'll love the hints of cardamom and vanilla and the amazing benefits of the maca powder. 

CASHEW CARDAMOM BUTTER

Cashew Cardamom Butter

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

3 cups cashews
1/4 tsp sea salt
1 tsp cardamom
1 tsp vanilla powder
1 tbsp maca powder
8-10 stevia drops (or 2 pitted Medjool dates)*
1/4 cup unsweetened coconut shavings

* omit if on Whole30

What You'll Need To Know

Using a Vitamix or food processor, add all ingredients except for the coconut flakes and secure lid.

Process until smooth, about 3-4 minutes. If using a Vitamix, start slow and gradually increasing from setting 5 to 10. Use the tamper to press the ingredients into the blades.

Add in 1/4 cup unsweetened coconut shavings and process for 30 seconds. 

Use a spatula to pour into a jar or air tight container.

 

Cardamom Collagen Marshmallows S'mores Without The Mess

Cardamom Collagen Marshmallow S'mores

Who doesn't love a good s'mores? Gooey deliciousness with melted chocolate makes for a  great Summer nighttime campfire treat.

S'mores are usually made by the campfire. Marshmallows are roasted over the fire until they're gooey. Then placed in between graham crackers with pieces of a chocolate candy bar are used to sandwich the gooey roasted marshmallow.

But, s'mores can be messy!

I totally love s'mores, but I hate the messes they create. Here's a great s'mores recipe that combines all the delicious ingredients of s'mores, but without the time-consuming cleanup... or campfire!

Cardamom Collagen Marshmallow S'mores
Cardamom Collagen Marshmallow S'mores
Cardamom Collagen Marshmallow S'mores

What You'll Need

12 Cardamom Collagen Marshmallows
12 Pamela's Products Cinnamon Grahams 
12 tbsp Wild Friends Chocolate Peanut Butter

What You'll Need To Know

You'll need to make Cardamom Collagen Marshmallows for this recipe.

Take 6 Cinnamon Grahams and top with a Cardamom Collagen Marshmallow and top with 1 tbsp melted Wild Friends Chocolate Peanut Butter.  

Recipe makes 12.

 

Cardamom Collagen Marshmallows

Cardamom Collagen Marshmallows

Summer nights and bonfires are calling for s'mores, and I found myself obsessing over a DIY version of this nostalgic squishy treat. My desire for a healthier marshmallow was on! I came across this amazing marshmallow recipe by the Wellness Mama, but I wanted to use maple syrup instead of honey for a real, marshmallowy flavor, and some cardamom to elevate the taste!

But, I'm sure you might be asking yourself, why would I make marshmallows when they’re so easy to find pre-made at the store? For starters, these are much healthier than the store bought version. Plus, they are super easy to make, and you can make them your own with different flavors. 

And, if you are going to attempt this recipe, a candy thermometer is necessary! A few hiccups along the way, The Urbane Poser has great troubleshooting tips.

Cardamom Collagen Marshmellows
Cardamom Collagen Marshmallows
Cardamom Collagen Marshmallows

What You'll Need

1 cup water, divided
4 tbsp Vital Proteins Beef Gelatin
1 cup maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
1 tbsp of Marshmallow Root tea (I used this brand)
1/4 tsp ground cardamom
½ cup arrowroot powder

What You'll Need To Know

Line a 9×9 pan with parchment paper and sprinkle with arrowroot powder. 

Mix together 1 cup of warm water with 1 tablespoon of Marshmallow Root and let sit for 5 minutes. Stir well and strain, making sure that the liquid makes a whole cup.

Pour 1/2 cup of marshmallow root water into the bowl of a stand mixer and sprinkle the gelatin on top, and let it grow for at least 10 minutes. 

Add the remaining 1/2 cup marshmallow water, maple syrup, and salt to a small pot with a candy thermometer. Heat over medium heat and stir the mixture for the first minute only, keeping a close eye that it doesn’t boil over, cooking until the mixture reaches 240F, about 15 minutes.

Turn your stand mixer to a low setting to break up the gelatin and slowly adding in the liquid mixture on top. Gradually increase the speed to high and beat until the mixture resembles marshmallow fluff. This step should take about 8-10 minutes. Add the vanilla extract and cardamom.

Pour the marshmallow into the pan and flatten the top with a spatula. Sprinkle some arrowroot powder on top and allow to set overnight.

Remove parchment paper from the pan and invert onto a cutting board. Remove the paper and dust with more arrowroot powdered. Cut the marshmallow into squares and add more arrowroot powdered as necessary to prevent any sticking.

These hold up for about 2-3 days in the refrigerator.

Summertime Sorbabes Parfaits

Summertime Sorbabes Parfaits

Summertime is definitely my favorite season of the year here in the Pacific Northwest. Coming from California where winter is mild and temps hardly ever dip below 50,  experiencing my first Portland winter had me longing for summer. The PNW transformers from staying indoors to enjoying outdoor activities as the weather gets nicer and everyone is out and about enjoying the sunshine. There are so many amazing things summer brings: farmer’s markets, early sunrises, and outdoor dining.

So, now that summer is here, and the weather is getting warmer and warmer, sometimes it's nice to enjoy a nice, cold bowl of the good stuff: ice cream. But, if you are anything like me with a handful of food intolerances, most ice cream is off limits. 

Recently, I came across Sorbabes, a gourmet sorbet that eats just like ice cream. They offer 7 delicious flavors with unique flavor combinations: Peanut Banana Sorbet with Chocolate Fudge, Pistachio Sorbet with Sea Salt Caramel, Coffee Almond Sorbet with Chocolate Bark, and Double Chocolate Hazelnut, Lemon Sorbet with Candied Zest, Juicy Orange Passionfruit Sorbet with Lychees, and Raspberry Sorbet with Dark Chocolate.

I've tried every flavor, and they are all SO GOOD! This company has successfully brought this simple, water-based, dessert up several notches to create pure awesomeness in every bite. They are the first and only sorbet to mix in chunky gourmet toppings. Think Ben & Jerry’s… but better! And, if you haven't given them a try yet, you'll also love that they are gluten-free, non-GMO, completely dairy-free and vegan that come in BPA-free containers.  

Over the weekend, I made these delicious, fruity sorbet parfaits to cool off from the triple digit temps, and let me just tell you... they were a hit in my household! Layered in a delicious sorbet with fresh fruits and nuts, this couldn't have been any better.

Summertime Sorbabes Parfaits
Summertime Sorbabes Parfaits
sorbabes
Summertime Sorbabes Parfaits
Summertime Sorbabes Parfaits

What You'll Need 

Parfait 1:
Sorbabes Raspberry Sorbet with Dark Chocolate
Sorbabes Lemon Sorbet with Candied Zest
Fresh Raspberries
2 tbsp Cacao Nibs
1 Fig, sliced
1/2 cup raspberries

Parfait 2:
Sorbabes Pistachio Sorbet with Sea Salt Caramel
2 tbsp Whole Pistachios 

Parfait 3:
Sorbabes Juicy Orange Passionfruit Sorbet with Lychees
1 Passion Fruit
1/4 cup Fresh Raspberries

What You'll Need To Know

Parfait 1:
In a glass, add sliced figs around the glass. Add in raspberries and add a scoop of the Lemon Sorbet with Candied Zest. Add in more raspberries and add a scoop of Raspberry Sorbet with Dark Chocolate.  Top with cacao nibs and more raspberries.

Parfait 2:
In a glass add in add in 1 scoop of Juicy Orange Passionfruit Sorbet with Lychees and then add 1 tbsp pistachios. Add in a 1 scoop of Pistachio Sorbet with Sea Salt Caramel and top with 1 tbsp pistachios.

Parfait 3:
In a glass add in add in 1 scoop of Pistachio Sorbet with Sea Salt Caramel with Lychees and then add 1/2 a passion fruit. Add in a 1 scoop of Juicy Orange Passionfruit Sorbet with Lychees and 1/2 passion fruit and raspberries.

Each parfait makes 1 serving.

The post was sponsored by Sorbabes. As always, all opinions are my own.

 

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Raw Gluten-Free Cinnamon Donut Hole

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Treat yo self to some donut holes!

Who doesn't love donuts? I know I do, that's for sure!

Ever since I discovered I had a gluten intolerance in 2009 (and most recently an egg intolerance), donut life hasn't been the same. The gluten-free versions of the oh-so-loved fried confectionery aren't exactly the most decadent. And, that goes for 99.9% of gluten-free dessert food. I've come to terms with it, and I'm totally cool with it.

Luckily, with a bit of inspiration from Lee From America and Shut The Yam Up, I created these RAW GLUTEN-FREE CINNAMON DONUT HOLES! These donut holes definitely cure the craving for those fried, gluten-laden sweet treats, and are way better for you.

But, just because they're packed with so many good-for-you, wholesome ingredients, it doesn't mean eat'em all! 

These are still a treat. Eat in moderation!


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Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan

What You'll Need

4 dates, pitted*
3/4 cup raw unsweetened shredded coconut + 1/4 cup for rolling
1/2 cup super fine almond flour (I used this brand)
2 tbsp coconut oil, melted
2 scoop collagen peptides (I used this brand)
2 tsp maca powder (I used this brand)
1/2 tsp ground cinnamon
1/8 tsp vanilla bean powder
Pink Himalayan salt, to taste
4-5 drops stevia (I used this brand)

What You'll Need To Know

In a food processor add the ingredients and process together creating a dough-like consistency. 

Roll into 1" size balls (I used a tablespoon spoon to scoop out) and roll in 1/4 cup shredded coconut.

Place on parchment or wax paper and place in the refrigerator until the dough sets. (Roughly 30-60 minutes)

* soaked dates ahead of time to soften up. They will blend a lot better!

Recipe makes roughly 9 balls.
 

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Almond-Coconut Chia Pudding with Collagen Peptides

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Living deliciously in...

[Cue in Coldplay song 'Paradise'] 

...Para... Para... Paradise. La-la-la-la-la-la-la

This morning breakfast chia bowl was amazing! This amazing combination of almond milk and coconut water mixed with chia seeds and hemp seeds to create a chia pudding with frozen berries and a side of turquoise water was absolutely delicious. It will hit the spot and transport you to a blissful paradise.

Almond-Coconut Chia Pudding with Collagen Peptides

What You’ll Need

Chia Pudding:
3/4 cup unsweetened almond milk
1/4 cup coconut water
1/4 cup chia seeds
1 scoop Vital Proteins collagen peptides
2 drops Sweet Leaf stevia
1/8 tsp ground cinnamon
1 tsp hemp seeds

Toppings:
1/4 cup frozen berries
1/2 tsp hemp seeds
1/2 tbsp almond butter

What You’ll Need To Know

1.  In a bowl add 3/4 cup unsweetened almond milk, 1/4 cup coconut water, 1/4 cup chia seeds, collagen peptides, 2 drops stevia, 1/8 tsp ground cinnamon, 1 tsp hemp seeds and mix vigorously. Let chia mix it in the refrigerator for at least an hour.

2. Top with 1/4 cup frozen berries, hemp seeds and 1/2 tbsp almond butter and enjoy!

Recipe makes 1 serving.

 

Super Easy, Healthy Blondies For Girls Who Can't Bake

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Have I mentioned how I can’t bake to save my life? It's true. 🤦🏻‍♀️ I have a couple of foolproof recipes that I can make and nail it each time. Now, I can say three, if you include this one. So, as you can probably imagine (and maybe even relate) when the baking gods are on my side, and things turn out great, I sort of expect someone to walk in with a medal or trophy. I'm totally kidding, but you know what I mean!

These are downright delicious, and surprisingly, healthy(ish) as far as desserts go. They are also everything free (aka soy-free, gluten-free, dairy-free, egg-free) because I'm one of those people and have an intolerance to those ingredients. The secret ingredient that makes these super-duper healthy, packed with protein and fiber? Garbanzo beans! Don't worry... you can't even taste it and wouldn't even know they were in it.


What You'll Need

1 tbsp coconut oil,
2 cups garbanzo beans (or 1 can, rinsed and drained)
1/2 cup sunbutter (I used Wild Friends honey sunflower butter)
2 tsp vanilla, 1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
8-10 drops stevia
1/4 cup cashew or almond milk, unsweetened
1/8 tsp sea salt
1 scoop vanilla collagen peptides
1/3 cup dark chocolate chips (I used Lily's brand), for the mix
1/2 cup dark chocolate chips, for melting
fleur de sel
 

What You'll Need To Know

1. Preheat oven to 350F and coat 8x8 inch pan with coconut cooking spray.

2. In a food processor, add 1 tbsp coconut oil, 2 cups garbanzo beans (or 1 can, rinsed and drained), 1/2 cup sunbutter, 2 tsp vanilla, 1/2 tsp salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon stevia, 1/4 cup cashew or almond milk, 1/8 tsp sea salt, 1 scoop vanilla collagen peptides and process until batter is smoooooooth.

3. Fold in 1/3 cup dark chocolate chips and spread batter evenly in prepared pan. pop in the oven and bake for 20-25 min or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out.

4. Cool pan for 20 min on wire rack.

5. Melt the dark chocolate chips in a bowl and microwave it, stirring every 15-20 seconds so you don't burn it. Spread it over and sprinkle with fleur de sel. Pop it in the freezer for about 60 seconds until the chocolate is hardened. Cut into squares and enjoy!

Recipe makes 12 servings. Each serving has 125 calories.

Avocado-Cacao with Cardamom + Chia Pudding

Avocado-Cacao-Cardamom-Chia-Pudding-1.jpg

Just when you thought your chia game couldn't get any better, this happened! Avocado-Cacao Cardamom Chia Pudding! Yes. It's got avocado, cacao, cardamom and even maca and collagen peptides in it. I mean, who doesn't love avocados?! You can find them on menus in everything from burgers to salad and for good reason too, they are high in vitamins C and K and are full of potassium and fiber. I've only tried avocado recipes that include burgers, guacamole, and in smoothies. This Avocado-Cacao Cardamom Chia Pudding is bomb AF! It's not your typical chia pudding, but more of a pudding-pudding!

Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding
Avocado-Cacao Cardamom Chia Pudding

What You'll Need

Pudding base:
1/4 avocado
3 tbsp chia seeds
1 cup cashew or almond milk, unsweetened (I used cashew milk)
1 tbsp cacao nibs
2-3 drops stevia
1/4 tsp vanilla bean powder
1/4 tsp cardamom
1 scoop collagen peptides
1 tbsp MAJU maca powder

Toppings:
cacao nibs, to taste
raw pumpkin seeds, to taste

What You'll Need To Know

1. In a high-speed blender blend up ingredients for 30-60 seconds.

2. Pour in a bowl and let it sit for 1 hour or so.

3. Add toppings and enjoy!

Recipe makes 1 serving.

PRODUCTS USED*:

*These are affiliate links, meaning I make money off of each order. I greatly appreciate your support!

Say Hello to Spring with This Gorg Smoothie Bowl!

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Ahhh! It's the first day of Spring, and I couldn't be happier! Hopefully, the weather will start getting a bit better. Say hello to Spring with this gorgeous, and not to mention, delicious Smoothie Bowl!

A smoothie bowl is just what it sounds like. You make a smoothie, but then you place it in a bowl and top it with whole ingredients. The result? A super tasty and really healthy morning (or anytime) meal. One caution, though... you can’t go crazy with ingredients, or you could wind up making it less healthy and more of a sugar-bomb.

Greens work super well in smoothies and smoothie bowls. They won’t dramatically change the taste of the concoction, but they will add extra fiber, vitamins, and minerals as well as antioxidants. Try baby spinach or kale. The flavor of the fruit should cover up the bitterness of the greens. I like to freeze mine ahead of time, along with most of my ingredients. Doing so will create a much silkier texture and you won't have to use much ice!

Also, when you are making a smoothie bowl, go easy on the liquid! Once you have all of your ingredients in the blender, you need some liquid to puree them with. Unlike with a traditional smoothie, you won’t want as much liquid because you want the finished bowl to be thick enough that you can eat with a spoon.

 

What You'll Need

Smoothie base:
2 handfuls supergreens, frozen
1/4 avocado cubes, frozen
1/4 banana, frozen
1/4 cup blueberries, frozen
1/2 - 3/4 cup cashew milk
1tsp spirulina
1 scoop collagen peptides
3 mint leaves
1/4 tsp vanilla bean
1 scoop protein powder
2-3 drops, stevia (optional)

Toppings:
strawberries
blueberries
blackberries
mint leaves
1tbsp toasted buckwheat
1tbsp coconut shavings
1/2 tbsp hemp seeds
1 tbsp raw cashews

What You'll Need To Know

1. Blend smoothie base ingredients in a high-speed blender for 30-60 seconds. Add in only 1/2 cup of cashew milk. If it's too thick, add in 1/4 cup more.

2. Pour in a bowl and top with toppings.

Recipe makes 1 serving.

Are you craving a smoothie bowl? What ingredients will you use? Comment on the 'gram!

Banana Chia Pudding with Collagen Peptides

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This Banana Chia Pudding with Collagen Peptides recipe is super fresh and light. Definitely, a winner on those mornings or evenings when you're craving something sweet. I made this delicious recipe for the g8nola cleanse, #thegr8cleanse! It's so delicious and good for you, and it's got Vital Proteins Pasture-Raised Collagen Peptides.

What You'll Need

Ingredients:
1/4 cup chia seeds
1 cup almond milk, unsweetened
1 scoop Vital Proteins collagen peptides (vanilla)
1/8 tsp vanilla bean powder
1/2 banana
1 tbsp hemp seeds
pinch of sea salt
Optional: stevia, to taste

Topping:
1/8 cup gr8nola
1/8 cup blueberries
1 strawberry, sliced

What You'll Need To Know

1. In a high speed blender add banana, almond milk, sea salt, vanilla bean and collagen peptides and blend until smooth, about 30 seconds.

2. In a bowl, add chia seeds, hemp seeds and banana milk mix and mix vigorously. Let it sit for 10 minutes and mix a 2nd time to break down any clumps. Let it sit for at least 1 hour or overnight before adding toppings.

Makes 1-2 servings

Want to try gr8nola? Use promo code valeriefidan at check out for 20% OFF!!

Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola

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Happy Valentine’s Day! 💕 To show you some love, I've teamed up with gr8nola and Salba Chia to share this incredibly delicious Chia Seed Taco recipe. Yasss!! A chia seed taco with cashew yogurt, strawberry-chia jam, cacao nibs and strawberries!! ONE lucky winner will also win some delicious + clean Gr8nola AND Salba Chia seeds. Amazing, right? Here’s how to enter: 1. LIKE this photo on Instagram. 2. FOLLOW @gr8nola, @salbachia & @valeriefidan 3. TAG 3 friends you LOVE in the comments.

Giveaway closes Friday 2/17 at 11:59 pm PT and winner will be sent a DM via gr8nola. US residents only. Good luck!

Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola

What You'll Need

Chia Taco:
1 cup of coconut milk, unsweetened
1 1/2 cup tapioca flour
3 tablespoon coconut flour
2 tablespoon coconut oil, melted
3 tablespoon Organic Black Chia Seeds
9 tablespoon of lukewarm water
1/4 tsp vanilla bean
1 tsp stevia
Pinch of sea salt

Strawberry Chia Jam:
1 lb strawberries
1 tsp stevia
3 tablespoons chia seeds
1/2 teaspoon vanilla extract
a pinch of sea salt
2 tbsp water

Toppings:
Unsweetened Cashew yogurt (I used Forager's Project)

What You'll Need To Know

Strawberry Chia Jam:
1. Add strawberries, vanilla, sea salt, water, and stevia in a food processor and pulse 4 times.

2. Transfer mixture to a sauce pan and heat over a medium heat. Bring mix to a low boil, stirring frequently. Reduce heat to low and simmer for about 5-7 minutes.
Stir in chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn't stick.

3. Remove the jam from heat and let it cool to room temperature.

4. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Tortilla:
1. In a small mixing bowl, add chia seeds and warm water and mix for about 30-60 seconds, until the chia seeds become jelly.

2. In a large mixing bowl add coconut, tapioca flour, vanilla bean, stevia, coconut milk, sea salt and coconut oil, and combine in the chia seeds mix. Mix until a dough forms. The batter should be somewhat like pancake batter consistency.

3. Over a medium to low heat, heat up a non-stick pan and lightly grease with coconut oil and pour in 1/4 cup of the batter in the middle of the pan and use a spatula to form an even circle and cook for about 2 minutes on each side. Remove from heat and serve on a plate.

4. Top with yogurt, strawberry chia jam, cacao nibs, gr8nola and fresh strawberries.


Recipe makes about 8 tortillas.

Banana Walnut Donuts

banana_walnut_donuts.jpg

Healthy donuts... sounds like an oxymoron, right? These Banana Walnut Donuts are insanely good!! If you love banana bread, then you'll love these. They have so many good-for-you ingredients like coconut oil, oats, and Vital Proteins Pasture-Raised Collagen Peptides which is basically the fountain of youth! Yes, babe! If you want to feel and look young, collagen is your winning secret. Taken daily, up to 12 weeks, clinical studies support that regular intake of collagen improves the basic skin condition and structure.  

What You'll Need

Donuts:
1 cup oat flour
3/4 cup gluten free oats
1/4 coconut flour
3.5 tsp baking powder
1 tbsp ground cinnamon
1 tsp vanilla extract
1/8 sea salt
1 flax egg (or 1 egg)
2 tbsp honey or 1/2 tbsp stevia
2-3 ripe bananas
2 tbsp coconut oil
1/2 cup almond milk, unsweetened
1 scoop vanilla plant based protein
1 scoop collagen peptides, vanilla
1/4 cup crushed walnuts

Flax Egg:
1 tbsp ground flax seeds
2 tbsp water
 

What You'll Need To Know

1. Preheat oven to 350F.

2. Whisk 1 tbsp ground flax seeds and 2 tbsp water in a small bowl to make a flax egg. (or use 1 egg and skip this step.) combine 1 cup oat flour, 3/4 cup gluten free oats, 1/4 coconut flour, 3.5 tsp baking powder, 1 tbsp ground cinnamon, 1 tsp vanilla extract, 1/8 sea salt, 1 scoop vital farms collagen peptides, 1 scoop vanilla protein powder (i used perfect fit) and mix well.
In a high-speed blender add 2 tbsp honey (or 1/2 tbsp stevia), 2-3 ripe bananas, 2 tbsp coconut oil, 1/2 cup almond milk and blend up for about 20-30 sec.

3. Pour mixture and combine with dry ingredients and add in the flax egg (or egg) and stir together until any lumps are gone. fold in 1/4 cup walnuts.

4. Use a coconut oil cooking spray to lightly grease two donut baking dish molds.

5. Pour batter evenly about 75% full, and bake for 15-20 minutes or until done. if it seems a little undercooked, continue baking for 3 minute increments until it's dry on the edges.

6. When ready let cool, then sprinkle with cinnamon and a dash of coconut sugar.

Makes 12 servings.