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.

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.
 

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.

 

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.

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

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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!

Creamy, Dreamy Arroz Con Leche... And It's DAIRY-FREE!!

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If you watch my Instagram stories, you know where I'm going with these ingredients.

Three words: Arroz con Leche.

A while back, I learned how to make Arroz con Leche from one of my aunts. I learned the labor of love that goes into making this classic dessert.

This creamy, dreamy, delicious classic dessert brings back memories of my childhood. I think of my family, my grandmother, my maternal grandmother who has passed. I think of the warm memories of my childhood.

It’s nostalgic, especially when the smell of cinnamon and vanilla filled my home. In Mexico, Arroz con leche involves milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins that are soaked in sherry or rum, and nutmeg. A Bay leaf, too, or at least in the version my aunt taught me.

Dairy Free Arroz Con Leche

Dairy Free Arroz Con Leche

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I had to tweak my family recipe a bit to make it dairy-free. I just switched out cow's milk with dairy-free milk and used a short grain rice instead of the traditionally used long grain rice. Because short grain rice like bomba (used in paella) or arborio (used in risotto) absorb a lot of liquid, this version didn't require too much time and stirring. the rice did all the work.The outcome was just as delicious as the dairy version Give it a try! I guarantee you won't be disappointed.


Dairy-Free Arroz con Leche

Dairy Free  Arroz con Leche - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com .png

What You'll Need

1 cup uncooked Bomba or Arborio rice (risotto or paella rice)
1/8 tsp. Sea salt
2 cinnamon sticks
1 orange peel
1/2 Tbsp. vanilla extract
3 cups cashew milk or coconut milk
1 tbsp light cane sugar*
1/2 tbsp stevia*
1 bay leaf
Optional: Coconut shavings for garnish

What You'll Need To Know

1. Bring the rice, salt, cinnamon, orange peel, vanilla, and 2 cups of the cashew or coconut milk to a boil in a saucepan. Reduce to a simmer, cover, and cook for 10 minutes, or until most of the liquid has evaporated.

2. Add the sugar, remaining cashew or coconut milk, bay leaf, and cinnamon sticks. Continue to simmer on low heat and stir until thick, about 20 more minutes.

3. Remove the orange peel, then remove the saucepan from the heat and let sit for 3 minutes. If it is too thick add 1/2 cup of cashew or coconut milk

4. Sprinkle with cinnamon and serve warm.

* Alternatively you can swap out the stevia for 1/4 cup light brown cane sugar.

Recipe makes 6 servings.


Tone It Up Inspired 2-Minute Pumpkin Pie

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Ok, guys... life just got that much more delicious with this Tone It Up inspired 2-minute Pumpkin Pie. In my version, we are using stevia instead of maple syrup, coconut milk instead of almond, and adding Gr8nola granola to the bottom as the pie crust. I love this recipe because it's so delicious and requires ZERO baking!

What You'll Need

1 scoop vanilla protein (I used VegaOne)
2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
3 Tbsp coconut milk
1/8 tsp baking powder
stevia to taste (i used 4 packets of Stevia in the Raw)
1 tablespoon gr8nola

Topping:
1 teaspoon pumpkin seeds
1 teaspoon gr8nola
1 tablespoon coconut cream

What You'll Need To Know

1. Combine all ingredients in a bowl.

2. Add 1 tablespoon of gr8nola to a small bowl or mug, then add pie filling.

3. Cook in the microwave for 2 minutes.

4. Let it cool and top with pumpkin seeds and gr8nola, and 1 tablespoon coconut cream (optional).

Recipe makes 1 serving.

Pumpkin Spice Chia Seed Pudding

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This Pumpkin Spice Chia Pudding is the perfect Fall "dessert for breakfast" type of recipe. It is nice and sweet but still good for you, lightly spiced with Pumpkin Spice. You can whip it up the night before and have it ready to go the next day. Chia seeds are a great source of protein, fibre, and amino-acids - it is one of the best super foods!  


What You'll Need

Chia Pudding:
1/4 cup chia seeds
1 tablespoon pumpkin puree
1 cup unsweetened coconut milk
Stevia or raw honey
1/4 teaspoon pumpkin spice
pink Himalayan salt, to taste

Toppings:
goji berries
pecans
coconut shavings
bee pollen
hemp seeds
pine nuts

What You'll Need To Know

In a bowl add the coconut milk, pumpkin puree, chia seeds, pumpkin spice, sweetener, and sea salt together, and whisk vigorously for a minute. Leave it in the fridge for 20 minutes or so and take out and give it another vigorous whisk. Put it back to the fridge for 2 hours or longer. The whisking is to prevent the chia seeds from clumping. If you don’t have time, you don’t have to whisk it a second time. If you prefer your pudding less solid, add a little more almond milk or water. Top it off toppings and enjoy!

Recipe makes 1 serving.
 


Pumpkin Spice Donut Holes #TIU31

These Fall-inspired Pumpkin Spice Donut Hole's are crazy good! They are one of the recipes on the #TIU31 October challenge that I adapted. This amazingly delicious sweet treat are perfect with a warm cup of coffee. 👌🏻 I still can't believe they have 6g protein in each serving and 6g net carbs. They are also super east to make! Trust me on this one. I can't bake to save my life, and these actually came out great at my first attempt. 🙌🏼 Check out Tone It Up for the original recipe!

Pumpkin Spice Donut Holes #TIU31
Pumpkin Spice Donut Holes #TIU31

What You'll Need

1/2 cup almond meal
1/2 cup vanilla protein (I used |[VegaOne Vanilla Protein])
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. sea salt
1/2 cup pumpkin puree
1/4 cup 100% pure maple syrup
1 pastured raised egg
1/4 cup unsweetened cashew milk
1 Tbsp. coconut oil
1/2 tsp. vanilla powder
Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice
1 Tbsp. coconut sugar
coconut oil spray

What You'll Need To Know

1. Preheat the oven to 350.

2. Mix all of the dry ingredients together in a medium bowl.

3. Add in the wet ingredients and stir until fully combined.

4. Spray a cake pop mold with coconut oil spray.

5. Spoon the batter into each hole. Bake for 12-15 minutes or until a toothpick comes out clean.

6. Let cool for 5 minutes and remove from mold. Roll each donut hole into a bowl with the cinnamon and sugar until fully coated.

Recipe makes 12.

Healthy Guilt-Free Blondies (Gluten Free)

No regrets.

Ever.

And, I'm talking about dessert. But more specifically, I’m talking about Blondies.

Blondies are often called brownies without chocolate which I find silly. They are a dessert with their own unique deliciousness and personality. Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist, and so worth every bite.

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

I recently came across a healthy Blondie recipe on my friend's instagram feed and knew I had to make these bad boys! My recipe is adapted from Ambitious Kitchen's recipe.

There is a secret ingredient that makes these super duper healthy, packed with protein and fiber. There aren’t any weird ingredients either. So, what is the secret ingredient? Chickpeas!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

Sounds odd, but trust me on this. They are delicious!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

What You'll Need

1 tablespoon coconut oil
2 cups chickpeas/garbanzo beans (or 1 can, rinsed and drained)
1/2 cup all natural peanut butter
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup dark chocolate chips
1 tablespoon stevia*
1/4 cup water
sea salt, for sprinkling

What You'll Need To Know

Preheat oven to 350 degrees F and coat 8x8 inch pan** with coconut oil or a nonstick cooking spray.


In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you.

Spread batter evenly in prepared pan.

Bake for 20-25 minutes 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.

Cool pan for 20 minutes on wire rack.

Sprinkle with sea salt then cut into squares.
 

* I opted to use stevia, but if you can also use 1/3 cup pure maple syrup or honey

** I used a 9x9 pan