I’ve mentioned this in a previous post, but I am always on the lookout for high quality protein bars. Protein bars with healthy ingredients make great snacks and I love eating them to satisfy my sweet tooth without filling up on a lot of sugar and empty calories. I recently tried D’s Naturals No Cow Bars and am head-over-heals for these tasty Vegan protein bars.
D’s Naturals No Cow Bars are all non-GMO, low in sugar, Vegan and free of soy, gluten and dairy. They are made with organic brown rice and pea proteins, prebiotic fiber and natural sweeteners such as monk fruit and Stevia (and a few other ingredients like nuts and berries depending on the flavor). Their bars come in 8 different flavors, each of which I’ve reviewed below.
I have to admit, the first time I tried a plantain it was terrible. I sliced it up, baked it in my toaster oven, then added a bit of honey and cinnamon but it was awful. I just could not eat it! Well, I have learned a lot since then. Through lots of experimentation, I have found how to cook and bake plantains in a way that I actually enjoy! In fact, I have many plantain recipes on my blog (Chocolate Chip Plantain Brownies, Cinnamon Raisin Plantain Muffins, Cinnamon Apple Plantain Muffins, Protein Plantain Brownies) and this is a revised version of an old chocolate plantain recipe that I created.
These muffins are very dense, but moist and oddly addictive. (Can you tell I like dense, moist baked goods? I swear, all my recipes have that quality!) This recipe does not call for any sugar and/or sweetener, but you may definitely add some if that’s what you prefer. A couple tablespoons of maple syrup or a few dates would go quite nicely with this recipe.
I drink nut milk all the time; typically in the form of almond or coconut milk. I love it in my morning coffee, the occasional Starbucks latte, and hot cocoa. I also love using it in my baking. But with all this nut milk I consume, I had never made my own until trying Ellie’s Best Nut Milk Bag. Honestly, I thought the process was hard and too time consuming…but boy was I wrong!
Ellie’s Best Nut Milk Bags are made from fine Italian nylon mesh with triple nylon seams. Their bags are Food Grade Certified and are strong, durable and versatile. Not only are they great for making nut milk, but they work well for juicing, sprouting, straining yogurt and making cold brew coffee as well.
I went through a phase in high school where I wore watches every day. I had a couple different ones that I would rotate in and out, depending on my mood and the outfit I was wearing. Somewhere along the line I stopped wearing them (probably once I got a phone) and until recently hadn’t thought twice about accessorizing with a watch. But when I was contacted by JORD about trying one of their beautiful woman’s wood watches I jumped at the opportunity!
JORD Wood Watches are simple, yet elegant and classy. They offer wood watches for men and women in various colors and shapes and even do custom fit sizing and engraving. The watch I received is the Fieldcrest Maple.
Valentine’s Day is fast approaching and it’s the perfect excuse to make these Mini Beet Muffins. I mean, how can you resist these pinkish-red morsels topped with a bit of coconut cream and sprinkles (sprinkles make everything fun, right)?! Perhaps if you don’t like beets then this recipe won’t be all that appealing…but to be honest, I’m not the biggest fan of beets either. I can tolerate them sometimes, preferably cooked on the barbecue during the summer, but they definitely aren’t my favorite root vegetable (carrots will ALWAYS win that one). However, I do like these Mini Beet Muffins.
These muffins are gluten-free (like all my recipes), grain-free, Paleo, Vegan and allergy-friendly. The base is made of beets and slightly ripe plantains. Beets are a good source of Vitamin C, folate, manganese and potassium. (1) Plantains contain quite a bit of Vitamin C, Vitamin A, Vitamin B6, Magnesium and Potassium. (2) So, in combination, these two ingredients make for one healthy little muffin! Read More
I think shortbread is my favorite type of non-chocolate dessert. And since this recipe combines shortbread and chocolate it may be close to my number one. Plus, I love an easy recipe and this one only requires one bowl, 8 ingredients and 10 minutes cooking time.
I have recently partnered up with Eating Evolved – a company that sells high quality chocolate, coconut butter cups, coconut butter, chocolate spreads and hot chocolate. All of their products are organic and free of dairy, soy, gluten, and refined sugar (making them both Paleo and Vegan). Eating Evolved’s philosophy is that chocolate is food, not candy; which, as a chocolate lover, I whole-heartily stand behind. Their products are healthy, low in sugar, free of preservatives and taste great.
My recipe for these Coconut Butter Shortbread Bites uses Eating Evolved Roasted Coconut Butter and their Crunchy Caramel Primal Chocolate Bar. If you haven’t yet tried their products you can find them online and/or in many Whole Foods stores. If you use my code “katiehtmt” during online checkout, then you can get a free product with your purchase.