Pumpkin Seed Butter

All you need are roasted pumpkin seeds (also known as pepitas), a touch of salt and a food processor or high-quality blender. That is it!

TWO simple ingredients:

Pumpkin seeds.

Salt.

THREE or FOUR if you add in a touch of stevia or cinnamon.

Then, you need all of the beautiful things that nut butter goes with! Coconut yogurt, smoothie bowls, oatmeal, dark chocolate, toast, and rice cakes...

You can also dilute a little in your dressing to make a super salad.

There are so many ways to enjoy this Pumpkin Seed Butter. Plus it's loaded with calcium, zinc, protein and healthy fats all concentrated in a jar.

In fact, pumpkin seeds a loaded with so many health benefits:

  • Are one of the best plant-food sources of iron

  • Contain 30% of really good-quality protein

  • Are a great source of zinc, magnesium and phosphorus

  • Are rich in phyto-oestrogens

  • May help to regulate insulin

  • Are naturally high in tryptophan and glutamate, which can help to regulate moods

What a fantastic addition to any diet!

Store it in a glass jar in the fridge, it lasts for a long time -- at least a month.

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Pumpkin Seed Butter

Gluten-free, Keto, Low-Carb

 

What You’ll Need

3 cups pumpkin seeds / pepitas (500g)*

A dash of mineral salt

Optional: 2-3 drops Stevia, 1/2 tsp ground cinnamon

*I used Skout Backcountry Pink Salt Pumpkin Seeds and omitted the salt since they were already salted.

What You’ll Need To Know

Add ingredients to a high-speed blender or food processor. Process until smooth, stopping at regular intervals to make sure the pumpkins seed butter doesn't overheat.

I used a Vita Mix and left it as setting 1, gradually increasing it to setting 2. I also used a spatula to move the sides in.

Store it in a glass jar or air tight container in the fridge; it lasts for a long time—at least a month!


Coconut Milk Yogurt

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If you have given up dairy products, and miss having a creamy yogurt, you are in the right place! I’m going to share with you a recipe on how to prepare a delicious homemade Coconut Milk Yogurt.

It’s dairy-free, keto-friendly, paleo, probiotic, prebiotic, very thick and very very satisfying. What more could you want? A good gluten-free coconut granola and fresh berries to go with it, of course!

Before I start, I would like to comment that a homemade yogurt will hardly have the texture of a commercial yogurt. It has no emulsifiers, so the result could be somewhat less homogeneous, and you will know 100% what is in each and every spoonful.

After my trip to Bali and enjoying fresh, homemade coconut yogurt at Soulshine Hotel, I was craving it once I got home. I quickly sourced Pinterest, looking for the perfect recipe. I found many. I tired them all. The recipe is a result of trail and error and trying a different recipes — seven variations to be exact. The result in this recipe is perfect, and just what I was looking for!

Tart, but not as think as Greek yogurt.

Ready to dive in? Keep reading!


Probiotics

First, you’re going to need some probiotics. Probiotics are fundamental in this recipe. It uses high-quality probiotics, with a good variety of lactobacilli and bifidobacteria. I recommend that the probiotic you choose has several of the following strains in its composition:

Lactobacillus acidophilus

Lactobacillus brevis

Lactobacillus bulgaricus

Lactobacillus casei

Lactobacillus paracasei

Lactobacillus gasseri

Lactobacillus plantarum

Lactobacillus rhamnosus

Lactobacillus salivarus

Lactobacillus thermophilus

Bifidobaterium lactis

Bifidobaterium bifidum

Bifidobaterium infantis

Bifidobaterium longum

Bifidobaterium breve

It is essential that you also take into account the expiration date of the probiotics, if they have been at home for a long time, if they have been subjected to high temperatures, etc. If the bacteria are not alive, the fermentation will not work.

It is not necessary to buy any particular probiotic for yogurt (although you could do it if you wish), the probiotics that are sold in herbal shops, pharmacies and supplement stores work perfectly. You will also find them on Amazon, below you will see some links.

They are the same probiotics that you would take after a course of antibiotics, or simply to improve your microbiota. And do not think you're 'wasting' them, just the opposite: when you enjoy your yogurt they will remain active, eager to reach your intestine and enrich your own microbiota.

For myself, I was looking for one that was soy-free. Here is the one that I used to ferment yogurt: Renew Life Ultimate Flora 50 billion. You can find it on Amazon, your local health food store, or Whole Foods.


Coconut Milk From A Can

The next element you’re going to need is coconut milk from a can. This is the one that has full-fat. Don’t get this confused for coconut milk that comes in a carton.

What is the difference?

Coconut Milk from a can is full-fat and more so like a coconut cream. The milk must contain all its fat and the ingredients listed will be coconut and water, nothing else. If you have guar gum it will not work.

Coconut Milk from a carton is watered down and not 100% coconut milk. And, it probably has a ton of fillers in it.

I personally love Whole Foods 365’s Coconut Milk over other brands, but feel free to experiment with other brands. The result will be as thick as the tin can you use, and that depends on the amount of fat it contains. The quality of the ingredients here is essential! Make sure the only ingredient is Coconut Milk.


Coconut Milk Yogurt - dairy-free, soy-free, gluten-free, plant based- www.letsregale.com - food, travel, wellness, female solo travel

Coconut Milk Yogurt

Gluten-Free, Dairy-Free, Keto, Paleo


What You’ll Need

2 cans of coconut milk (400 ml each)*

4 and 6 capsules of probiotics (if you use capsules, add only the powder content, not the entire capsule)

1/4 cup coconut water**

1 Weck Jar

A pinch of sea salt

Optional:

1/4 tsp Vanilla bean powder

honey, to sweeten to taste

* the milk has to be very thick, think that the fermentation will not change the texture, it is not like the animal milk yogurt that curdles. The coconut milk that you have to use to make this method work is liquid at room temperature and solid in cold temps.

**Ok, to omit. The coconut yogurt will simply turn out a bit thicker, almost the consistency of Greek yogurt.

What You’ll Need To Know

Pour the coconut milk, coconut water, and salt in a glass jar. Add the probiotic. Remember that if you use a probiotic in capsules you must open them carefully and add only the content, not the entire capsule.

Place the lid of the jar, close it tight and shake the jar with force

Release the lid a little and leave the jar in a cabinet at room temperature for 18-24 hours, depending on the acidity you want to achieve and according to the ambient temperature. In summer it will be enough with 16 hours, in winter better 24.

You can try it until it's your taste. After a while, stir well again and put the jar in the fridge to thicken. It is possible that the fat and water separate again, mix well before serving and it will remain fully emulsified.




Did something go wrong?

My Yogurt Has Not Fermented

Considering that we only use coconut milk and probiotics, it is clear that the problem lies in one of these two ingredients.

Possible problems with coconut milk: it contained some strange ingredient (guar gum, xanthan gum, etc.).

Possible problems with the probiotic:

  • It does not contain lactobacilli and bifidobacteria.

  • The strains are not active because the probiotic is in poor condition or expired.

My Yogurt Taste Weird

Let's define weird...

It is sour and the milk seems cut? Throw it away, it has not fermented (check the previous point above).

It is very acidic? The next time, reduce the fermentation time.

The liquid part and the fat part are separated? This is because when putting it in the fridge the two parts were also separated. Looking back at the recipe, it is important to shake the jar well before putting it in the fridge. To do this, close the lid tightly and shake it for about 15 or 20 seconds. Put it in the fridge.

It tastes like yogurt but very little:

If you have left it fermenting less than 24 hours, next time let it ferment a little more.

If you have left it fermenting for 24 hours, increase the amount of probiotic or change the brand.


Spinach Lime Matcha Smoothie

my go-to green smoothie

I love making smoothies and smoothie bowls.

Both are a great way to sneak in lots of veggies and good-for-you ingredients. The combinations are endless, and I like to top it off with in things like coconut flakes, bee pollen, cashew butter, and berries right before I dig in.

The great part about smoothies is that you don’t need a recipe to make a deliciously healthy one. There’s only 5 things you really need to remember:

1. GREENS Start with fresh, organic greens like spinach, steamed kale, microgreens. Zucchini and cauliflower are also nice add-ins for extra fiber.

2. LIQUID BASE Choose a healthy liquid base — almond mylk, cashew mylk & coconut water are some of my faves.

3. FRUIT Add a variety of fruit — A good ratio is 2:1 – fruits to greens. Blueberries, pineapple, mango, strawberries all add a nice touch and blend well.

4. HEALTHY FATS Add some healthy fats like flax seeds, coconut oil, hemp seeds, or avocado.

5. SUPERFOODS Boost it with superfoods and mix-ins like collagen powder, maca powder, spirulina, bee pollen, green tea, or lucuma powder.

my go to green smoothie - matcha avocado smoothie

If you've been following me on Instagram for a while, you know what my go-to green smoothie is! I make it all the time, and absolutely love that it is a chock full of goodness!

I recently made a change to my go-to smoothie and have been adding Purslane to it. If you are wondering what Purslane is, it's weed filled with plenty of nutrients. This vegetable has extremely high levels of omega-3 fatty acids for a land vegetable, as well as significant amounts of fiber, vitamin A, vitamin C, B-family vitamins, iron, magnesium, manganese, potassium, calcium, and copper. The betalain pigments (powerful antioxidant compounds) and carotenoids round out this veritable treasure trove of nutrients and beneficial organic compounds. 

my go-to green smoothie

Spinach Lime Matcha Smoothie

My Go-To Green Smoothie

Recipe makes 1 big 32oz cup or 2 smaller bowls.


What You'll Need

1 handful frozen spinach
1 small handful of microgreens
1 small handful of Purslane, carrot or celery greens
1/4 avocado
1/2 cup homemade cashew milk
1 tsp matcha powder
1/2 lime, peeled
1/4 cup coconut meat
1 scoop collagen peptides
stevia, to taste or 2 pitted Medjool dates 

Toppings: 
Coconut flakes
bee pollen
1 tbsp gr8nola granola

What You'll Need

In a VitaMix or high-speed blender add all ingredients and blend for 45-60 seconds.

Pour in a tall glass or bowl and top with toppings.

 

 

Strawberry Field Chia Pudding with Marine Collagen

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Let's be real, we all want to look and feel younger and have youthful skin, indefinitely. A while back, I had contacted my Naturopath to learn more how to get a better glow to my skin, and help with the aging process and found out that the answer: Collagen + Vitamin C.

I’ve talked before about collagen being part of my daily wellness routine and how to sneak more of it into your diet. But here’s the quick rundown. Collagen is a naturally occurring protein and an essential building block for the body, especially for healthy skin, hair, and nails, making up approximately 30% of our bodies’ protein. Think of it as an amino acid chain that strengthens the body, especially our skin, bones, joints, and muscles.

Unfortunately, collagen diminishes with age and is likely impacted by today’s diet and environmental influences. That’s why I’m such a proponent of supplementing with collagen peptides, which are a bioavailable form of collagen. And when it's combined with vitamin C, it helps reverses the harmful effects of UV exposure on the skin by neutralizing free radicals.

Interestingly though, vitamin C is essential for the synthesis of collagen. Taking a collagen supplement, without vitamin C, won't have the same impact. So I searched for the best collagen on the market and have been a fan-girl of Nordic Naturals Marine Collagen.. especially this strawberry flavor!

You’ll love that it is non-GMO-certified—no artificial flavors, colors or preservatives. It’s also made from 4200mg bioactive collagen peptides from sustainable, wild-caught Arctic cod. The best part is that it's blended with natural vitamin C to aid our body’s normal formation and provide antioxidant support.

Aside from the Nordic Naturals Marine Collagen Strawberry flavor being a great addition to smoothies, chia puddings, and warm nut milks, it's a company you can stand behind proudly! For 23 years, they've sourced fish from the cleanest waters to create a fantastic line of marine-based supplements.

I always find it a bit difficult to find a collagen that doesn’t have an fishy or animal aftertaste to it, until I discovered Nordic Naturals! It is virtually flavorless, with the exception of the light, and refreshing strawberry scent and taste. They recommend mixing in 2 teaspoons of marine collagen powder with 5 oz. warm or cold liquids once daily.

One of the ways I've been enjoying this refreshing and nourishing Nordic Naturals Marine Collagen is with this Strawberry Fields Chia Pudding. All of the ingredients are good-for-your-skin! The fresh strawberries and goji berries help boost the already natural strawberry flavor of the marine collagen, and satisfies all your sweet cravings all with a health boost of collagen peptides. With just 8 simple ingredients you’re sure to make this healthy breakfast or treat again and again as part of your wellness routine.

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Nordic Naturals Collagen Strawberry Fields Collagen Chia Pudding  - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 6.jpg

Strawberry Field Chia Pudding with Marine Collagen

Recipe makes 1-2 servings.


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What You'll Need

3 tbsp chia seeds

8 oz cashew milk

2 medium strawberries

1 tbsp goji berries

1 tbsp coconut flakes

2-3 drop stevia (or 1 tbsp honey)

1 tbsp Nordic Naturals Marine Collagen (Strawberry)

1 tbsp hemp seeds

What You'll Need

In a high-speed blender, add in 8 oz cashew milk, 2 medium strawberries, 1 tbsp goji berries, 2-3 drop stevia (or 1 tbsp honey), 1 tbsp Nordic Naturals Marine Collagen (Strawberry). Blend for about 60-90 seconds.

In a mason jar, add in chia seeds, hemp seeds, and coconut flakes. Pour mixture, stir and let it sit for about 2 hours.

Optional: Top with bee pollen, coconut flakes, and a sliced strawberry.







Thank you to Nordic Naturals for sponsoring this post. As always, all thoughts and opinions are my own. 

 

Sun-dried Tomato & Prosciutto Savory Oats

 

It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.

Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.

 

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Sun-dried Tomato & Prosciutto Savory Oats

Gluten-Free, Dairy-Free

 

What You’ll Need

Sun-dried Tomato & Prosciutto Savory Oats

1/2 cup unsweetened coconut milk

1/2 cup bone broth (I used this brand)

1/8 tsp ground cumin

1/8 tsp dried oregano

San Francisco Salt Co lemon rosemary sea salt, to taste

1 tbsp sun-dried tomatoes

2 roasted garlic cloves

1/3 cup Oat Bran

1 tbs coconut oil

3 sliced mushrooms

Toppings:

Sun-dried tomatoes

Roasted garlic

Capers

Mushrooms

1/4 slices avocado

Green onion, sliced

Prosciutto di daniele.

What You’ll Need To Know

In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.

Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.

While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.

Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.

 

Chocolate Chip Cookie Dough Smoothie

Keeping my energy up today with this Chocolate Chip Cookie Dough Green Smoothie. I blended in some Project Juice Chocolate Chip Cookie Dough Cashew Butter and topped with gr8nola’s Original granola. 👌🏻

Here’s what you’ll need to know: in a high-speed blender blend together 1/2 cup cashew milk, 1/4 avocado, 1 handful spinach, 1/2 cup pineapple (frozen), 1 tbsp project juice chocolate chip cookie dough cashew butter, vanilla MRM’s veggie elite protein powder, 5 ice cubes. Blend for 60-90 seconds, or until smooth. Pour in a bowl or weck jar, and top with gr8nola. Enjoy, it's #smoothietime!

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What You’ll Need

1/2 cup cashew milk, unsweetened

1/4 avocado

1 handful spinach

1/2 cup pineapple (frozen)

1 tbsp Project Juice Chocolate Chip Cookie Dough Cashew Butter

1 scoop MRM’s veggie elite protein powder, vanilla

5 ice cubes

2 tbsp gr8nola granola

What You’ll Need To Know

  1. Blend for 60-90 seconds, or until smooth.

  2. Pour in a bowl or weck jar, and top with gr8nola.

  3. Enjoy, it's #smoothietime!

Mission Smoothie Bowl

One of my favorite time of the year is right about now, when the Summer is transitioning into Fall and the farmers markets are abundant in Mission Figs. Black Mission figs are small figs with pink flesh and a deep purple skin that appears black when dried. They have a rich, sweet flavor and a gummy texture. I can’t seem to get enough of them. The other day, I decided to make a smoothie bowl with them. The combination was delicious.

You’ll love that this bowl has He Shou Wu, a great Chinese medicine herb great for hair growth and a rejuvenation tonic. Although the mechanisms are not completely understood, substances with a marked harmonizing effect on the endocrine system (hormone-producing glands) and high zinc content tend to have beneficial effects on hair growth and restoration.

mission smoothie bowl

Mission Smoothie Bowl

Makes 1 serving


What You Need

What You’ll Need To Know

Smoothie Base

1 handful baby spinach

1/2 small avocado*

1/4 cup blueberries*

1/4 cup cucumber*

1/2 banana*

1 mission fig*

1 tbsp coconut flakes, unsweetened

1 tbsp cashew butter

1 tbs He Shou Wu

1/2 cup water

4-5 ice cubes

Toppings:

1 tbsp coconut flakes, unsweetened

1 tbsp gr8nola cacao granola

1 mission fig


In a high-speed blender add all smoothie-base ingredients, and blend for 60-90 seconds or until smooth.

Pour in a bowl or weck jar and top with coconut flakes, gr8nola cacao granola, and 1 fresh mission fig slicked up.


*Notes: Freeze ingredients before hand and skip adding ice for a much more smooth consistency.

Lavender Hibiscus Oak Old Fashion Oats

How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

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Lavender Hibiscus Oak Old Fashion Oats

Recipe makes 1-2 servings.

What You'll Need

Oats
1 cup Rolled Oats (I used this brand)
2 cups cashew milk (or milk of choice)
1/4 tsp real salt
3 dashes of Lavender Hibiscus Oak Crude Bitters  
1 tbsp coconut shavings
1 tsp maple syrup (or to taste) 

Toppings
1/4 cup blueberries
1 tbsp coconut shavings
1 tbsp Skout Backcountry pumpkin seeds. 

What You'll Need To Know

Bring cashew milk and salt to a boil on a low to medium heat.

Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
Stir occasionally. 

Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 


How do you enjoy your oats?

Share your comments here!

More Life Smoothie Bowl Garden

Drake says More Life. I say more smoothie bowls, 'cause they give me more life.

If we’ve learned anything from our Instagram feeds, it's that smoothie bowls are one of the biggest breakfast Summer trends out there. Packed with leafy greens, tropical fruit, or creamy avocado, these bowls are filling, nutrient-packed, and down-right delicious.

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What You'll Need

Smoothie Base
1 handful frozen spinach, organic
1/4 cup microgreens
1/4 avocado, frozen
3/4 cup homemade cashew milk
1 tsp maca
1/2 lime, without peel
1/2 cup coconut meat
1 scoop Vital Proteins collagen peptides
2 dates, pitted

Toppings
Edible flowers
1 tsp Coconut flakes
1/2 tsp Bee pollen

What You'll Need To Know

Add all smoothie base ingredients into a high-speed blender and blend for 45-60 seconds, or until smooth.

Pour in a bowl and top with coconut flakes, bee pollen and flowers.

Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

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!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!

 

Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!

 

Coco-Lime Smoothie

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Favorite smoothie recipe of all time?

Probably this one.

I tend to make a variation of the smoothie all the time, but this time I added a few different ingredients and let me just tell you... it turned out pretty darn delicious! And, because I always make similer smoothies to this, I'm always stumped on names. Coco-Lime? Sure, that will do!

You'll love that it has Sacha Inchi, which is a great source of a plant-based complete protein. Mixed with healthy fats from avocado and coconut, this smoothie will keep you satiated!
 

What You'll Need

1 handful baby spinach
1/2 small avocado
2 tbsp coconut shavings
1/2 lime, peeled
1 tbsp MRM sacha inchi powder*
1/4 cup harmless harvest coconut water
1/4 cup hazelnut nut milk (I used this brand)
1/2 cup mint tea, brewed and chilled
1 scoop Vital Proteins collagen peptides

Optional: 3-4 drops stevia**

Optional: 1 tsp Cinnamon Snickerdoodle Nut Butter

What You'll Need To Know

In a high-speed blender, add all ingredients and blend for 60-90 seconds or until smooth.

Pour and enjoy!

 

 

Recipe makes 1 serving.

* Use promo code 'valerie' at checkout on MRM and get 40% off your order!

** I added 3-4 drops stevia to make it a tad sweet, but you can leave it out if you wish.

Matcha Mint Chia Pudding

Try and try and try again. That's basically the theme when it comes to recipe developing. Sometimes you nail it on the first attempt; other times it takes three or four attempts. That's what happened with this Matcha Mint Chia Pudding.

Matcha Mint Chia Pudding

This recipe started off as an ambitious Matcha Mint Chocolate Chia Pudding (and when I say chocolate, I really mean cacao nibs!) My first attempt was overdone with mint and maybe a bit too much matcha, and failure to blend the mint leaves with the nut milk. The second attempt, I cut back on the mint leaves, blended them up with the nut milk and a bit less matcha, and it tasted a bit better. The third attempt, out of pure laziness to make nut milk, I used a cinnamon cashew milk blend from Greenleaf Juicing, a local juice and smoothie shop here in Portland. I was on to something here! This inspired what would be my final attempt to get this recipe right. I blended up homemade cashew milk with coconut shavings, a couple of mint leaves, vanilla bean, cinnamon, and dates. It was magic and time to add some matcha to the mix.

This chia seed pudding recipe is pretty darn delicious! The hints of mint and the shift between grassy to sweet of the matcha are complimented by the slight hints of vanilla and coconut. It was reminiscent of my favorite Tea Bar drink, Matcha Latte with Coconut Milk, but with an added hint of mint. Hope you enjoy this recipe as much as I did! 

Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding

What You'll Need

1 1/2 cup Cashew Milk, unsweetened
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 tsp matcha green tea powder (I used Tea Bar's brand)
2 fresh mint leaves
1 tbsp coconut shavings, unsweetened
2 Medjool dates, pitted (or 1 tbsp honey)
Pinch of sea salt
1 scoop Vital Proteins Collagen Peptides (optional)
1/4 cup chia seeds
1 tbsp hemp seeds

Toppings
Blueberries
Hemp seeds
Cacao nibs

What You'll Need To Know

In a high-speed blender, combine all the above ingredients, except for the chia seeds, hemp seeds, and toppings. Blend until smooth.

Pour into a medium sized bowl and gently whisk in chia seeds and hemp seeds.

Cover and refrigerate overnight, or for at least 1 hour so the chia seeds can absorb the liquid.

Top with blueberries, hemp seeds, and cacao nibs.

Stores well in the fridge, covered for up to 2 - 3 days.

Recipe makes 1 serving.

Sunday Savory Oats

Some days you have a bite of food that makes you go "woah!” Your eyes widen, you look down at the plate, almost pushing things around with your fork to see what’s making it so mind blowing... so amazing... so special. You take another bite, smiling as you do so, almost laughing, cause these forkfuls of treasure are just so damn good. That’s what happened here with these savory oats.

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What You'll Need

Savory Oat Base
½ cup bone broth
½ cup unsweetened almond milk
⅓ cup gluten-free oat bran
¼ tsp oregano
A pinch of sea salt

Toppings
Smoked salmon
1 tsp green onion tops
2 mushrooms, sliced and sauteed
¼ tbsp coconut oil
1 tbsp sundried tomatoes
¼ avocado, sliced
½ tsp Hemp hearts

Garnish: Basil, optional

What You'll Need To Know

Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.

Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.

Pour oats in a bowl and top with topping ingredients.

Recipe makes 1 serving.


This recipe first appeared on gr8nola and developed for #TheGr8Cleanse. 

Coconola: Grain-Free Coconut Granola (Paleo Friendly!)

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Coco-nola. 

Coconut + Granola.

A million times yes!

The truth is, homemade granola is easy to prepare and tastes like pure awesomeness. Sweet and crunchy, oh yes! The only thing that could make it better is coconut. And not just shavings or coconut chips here and there of the good stuff-- I'm talking a full-on coconut takeover. 

This coco-nola (coconut granola) is decadent but not over indulgent. It's got the perfect crispy crunch, plus you achieve huge granola clusters. Largely-sized clusters are a major plus in granola. 

Pair it with mylk or yogurt for breakfast, or sprinkle it over berries and whipped coconut cream for dessert. Or simply eat it straight up. This is one recipe you're going to LOVE!

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What You'll Need To Know

Preheat the oven to 325F degrees.

Mix all of the dry ingredients together in a large bowl.

Melt the coconut oil and pour it in a small bowl.  

Pour the oil and honey over the dry mixture and stir to combine and evenly coat. If using collage peptides, add 1 scoop and mix together.

Spread the granola on a baking sheet lined with parchment paper and bake for 20 minutes. 

Stir, then bake an additional 5 minutes until golden brown.

Allow the granola to cool completely, then store it in an airtight container.

What You'll Need

1 cup raw pepitas pumpkin seeds (I used this brand*)
1 cup sesame seeds
1 cup raw sunflower seeds, not in shells
1 cup shredded coconut, unsweetened
1 cup sliced cashews
2 cups chopped pecans
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (I used this brand)
1 tablespoon coconut oil, melted
1/2 cup honey

Optional: 1 scoop collagen peptides (I used this brand)

* Use promo code 'valerie17' for 15% at checkout on Skoutbackcountry.com

 

Deep Green Beauty Bowl

Deep Green Beauty Bowl

WOAH GUYS. It’s been a minute. I've taken a break from blogging to move Let's Regale from Wordpress to Squarespace. I had been wanting to make the move for some time now but kept putting it off because of the daunting task of manually entering ALLLLLL of my recipes. And I mean all... all 325 of them. 

So, here we are. On SQUARESPACE, BOO!! And, I've got a ton of fresh content and recipes coming your way, like this Deep Green Beauty Bowl smoothie bowl. It's got all the goods: baby spinach, avocado, collagen peptides, zucchini, blueberries, homemade coconut mylk, stevia (to taste) all blended up and topped with my favorite granola, g8nola and dried mango and pineapple, coconut flakes.


What You'll Need To Know: 

In a high-speed blender (I used this brand) add in all ingredients and blend for 30-60 seconds, until smooth.

Pour in a bowl and add toppings!

 

Recipe makes 1 serving.

 

 

* Freeze in advance; if using fresh add in 4-5 ice cubes.

** Use promo code 'valeriefidan' at checkout for 20% off on eatgr8nola.com!

Here's What You'll Need:

1 cup baby spinach*

1/4 avocado*

1 small-medium zucchini*

1/4 cup blueberries, organic*

1 scoop Vital Proteins Beauty Greens

8oz homemade coconut mylk

2-3 drops stevia (I used this brand

 

Toppings:

1 tbsp dried mango, chopped 

1 tbsp dried pineapple, chopped

1 tbsp coconut flakes, unsweetened

1/8 cup gr8nola granola**

 

 

Cinnamon Chia Hemp Oats

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This delicious Cinnamon Chia Hemp Oats will be sure to make your day! It's nutritious and can even be made as ready-to-eat overnight oats, making it the perfect breakfast for students, mothers, workers who are always on-the-go. You're going to love that it's also packed with so many good-for-you ingredients like Chia seeds, Hemp seeds, and Collagen Peptides. Chia seeds and hemp seeds are bursting with goodness and are a great addition to any diet. Both are loaded with calcium, omega-3, iron, protein and magnesium!

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Here's What You'll Need:

1/3 cups oat bran
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/8 tsp cinnamon
1 scoop collagen peptides (I used this brand)
1 cup almond milk, unsweetened
1-2 drops stevia
!Toppings:
1/2 cup fresh blueberries
1/2 banana
1/4 tbsp hemp seeds
cinnamon

What You'll Need To Know:

In a sauce pan add in dry ingredients and mix together.
Then add in almond milk and stevia and mix again.
Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.
Top with blueberries, banana, cinnamon, and hemp seeds.

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 Oats with Chia Seeds, Hemp Seeds + Cinnamon

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I love oats as a good, filling breakfast! Oats are a great choice because they are a whole grain and can help to keep you feeling full, compared to a regular, sugar-bomb cereal. With oats, you can add so many things to them, from making them sweet with fruit and stevia to making them savory by using bone broth and toppings like caramelized onions and eggs. This recipe is one of my favorites because it includes a dash of cinnamon, hemp seeds, and chia seeds!  Chia seeds and hemp seeds are an amazing super food and full of protein and fiber, a MUST add to your grocery list. 

This recipe works well with so many toppings. Here are some amazing combinations ideas: 1 banana, ½ tsp honey, and ½ tsp ground cinnamon 1/2 cup blueberries and 1 tbsp almond butter 1/2 cup mixed berries and 1/4 cup natural yogurt 1/2 cup blueberries, zest of ½ lemon and 1/4 natural yogurt 200g rhubarb stewed with fresh orange juice and 1 tsp honey (don’t worry, the rhubarb reduces quite a bit!) ½ scoop protein powder, 1 tsp natural peanut butter and a pinch of cacao nibs

super oats with chia seeds, hemp seeds and cinnamon
super oats with chia seeds, hemp seeds and cinnamon

What You’ll Need
1/3 cups oat bran
1 cup almond milk, unsweetened
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/4 tsp cinnamon
optional: stevia or monk fruit
1/2 cup fresh blueberries
1 tbsp all-natural almond butter
1/4 tbsp hempseeds

What You’ll Need To Know
1. In a sauce pan add in dry ingredients and mix together.

2. Then add in almond milk and stevia (optional) and mix again.

3. Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.

4. Top with blueberries, almond butter, and hemp seeds.

Recipe makes 1 serving.

What is your favorite healthy way to eat oats?

Let's Hash It Out: One-Skillet Veggie Hash

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Make your next lazy morning sizzlin’ with this super delicious and flavourful one-skillet veggie hash. If you know me well, you know how much I LOVE breakfast... for lunch or dinner! And, ever since I found out about my egg and soy intolerance (on top of already being gluten intolerant), at first it seemed like all the breakfast fun was gone. It's not! I just needed to get creative with it. You're going to love this one-skillet veggie hash! It's very minimal in ingredients and kitchen tools and it's loaded with so much flavor!

Let's Hash It Out: One-Skillet Veggie Hash
Let's Hash It Out: One-Skillet Veggie Hash

What You'll Need

Recipe makes 4 servings

2 tbsp ghee
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 shallot, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli
2 zucchini, chopped
1 cup cauliflower
2 cups purple cabbage, chopped
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
Skout Backcountry Raw Pumpkin Seeds
hemp hearts, to taste
1 avocado, sliced


What You'll Need To Know

1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add onion and shallots and cook for about 5 minutes or until translucent.

2. Add in the rest of the vegetables and cook for about 10-12 minutes.
Increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the vegetables turn golden brown.

3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with pumpkin seeds and hemp hearts and serve immediately.

4. Top each plate with 1/4 sliced avocado.
 

Here's How to Build the Perfect Smoothie Bowl + Recipe

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Mornings have never tasted so good! 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 delicious and really healthy morning or midday meal. One caution, though – you can’t go crazy with ingredients or you could wind up making it less healthy and more junk foody. 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 delicious and really healthy morning or midday meal. One caution, though – you can’t go crazy with ingredients or you could wind up making it less healthy and more junk foody.

To be honest... If I'm not making a smoothie bowl at home, I tend to be very picky about the places that I order them from. Why? Well... at most smoothie bowl spots, they tend to make these seemingly "good-for-you" bowls heavy in fruit, sweet yogurts, sugar filled nut milks, granola, etc. packing in a ton of sugar and not enough protein. And, while fruit is good for you, these bowls are ‪‎sugar bombs‬, and it's not really a well-balanced pick. But, it doesn't have to be that way! 

I love health hacking recipes. Naturally, I wanted to hack this health trend.

Here's How to Build the Perfect Smoothie Bowl
Here's How to Build the Perfect Smoothie Bowl

So, how can you get the benefits smoothies can provide without overloading on sugar? My suggestion is getting rid of as much sugar as possible:

  • Swapping flavored yogurt for plain Greek or Icelandic yogurt. (Higher protein count!) Cashew yogurt is also another great alternative.
  • Don't use sugar, honey or agave nectar to sweeten it up. Opt for Stevia, Monk Fruit or get your sweetness from fresh fruit in season.
  • Try to incorporate more veggies and a bit less fruit. Instead of a whole banana try half and half an avocado for uber creamy consistency.

As for toppings, I get it. They are all the craze and what make them look so pretty. But don't go overboard with them. Be smart about them. Reach for the almonds, cashews, chia seeds, pumpkin or hemp seeds to boost the protein content of your smoothie bowl, and add healthy fats to your bowl. Coconut and goji berries are also a good pick.

Add a scoop of a plant-based protein or collagen peptides to up the protein content for a more balanced bowl.

Don't get me wrong. I'm all for your love of smoothie bowls. I just want to make sure you're doing 'em right. Here's a smoothie bowl recipe I'm currently loving:

Here's How to Build the Perfect Smoothie Bowl
Here's How to Build the Perfect Smoothie Bowl

What You'll Need

Smoothie Base:
1 zucchini (frozen)
1 handful baby spinach
1/4 avocado (frozen)
1/4 cup frozen blueberries
2 tbsp raw pumpkin seeds
1 scoop collagen peptides
1 tbsp chia seeds
1 tbsp coconut flakes (unsweetened)
3/4 cup cashew milk, unsweetened
a pinch of pink Himalayan sea salt
1 tsp cacao nibs
3 drops stevia

Toppings:
1 tbsp Solstice Canyon cardamom clove almond butter
1 tsp coconut shavings
1 tsp raw pumpkin seeds

What You'll Need To Know

1. In a high-speed blender add 1 zucchini (frozen), 1/4 avocado (frozen), 1 handful baby spinach, 1/4 cup frozen blueberries, 2 tbsp raw pumpkin seeds, 1 scoop collagen peptides, 1 tbsp chia seeds, 1 tbsp coconut flakes (unsweetened), 3/4 cup cashew milk unsweetened, a pinch of pink Himalayan sea salt, 1 tsp cacao nibs, 3 drops stevia, and blend for about 30-60 seconds until everything is smooooooth.

2. Pour in a weck jar or tall glass and drizzle with Solstice Canyon cardamom clove almond butter and sprinkle coconut shavings and more pumpkin seeds.