breakfast

Superfood Waffles! They’re green 😍

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 These green Superfood waffles are so tasty and nutritious!! I came up with the idea for st, Patrick’s Day and went with it. These are basically the same ingredients as my matcha pancakes but a little change in measurements and cooking…
Matcha is a ceremonial grade green tea powder that boasts tons of antioxidants and gives you a subtle kick of energy. Matcha also helps with mental wellbeing. Always big organic teas!! Teas have the most dirty practices out of any crop and here the leaf is ground up and you’re taking it all in.
Spirulina is high in protein per teaspoon and gives you a nice kick of minerals and energy as well. Spirulina is detoxifying and a great addition to your daily diet! I added spinach because it also boasts nutritents and high in iron and it added some extra green color to the waffles!!
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Here’s the recipe! Enjoy loves!
•Green Superfood Waffles!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-2 Tbsp coconut oil (melted)
-1 Large banana
-1 cup unsweetened vanilla coconut milk
-1 1/2 tsp matcha (Navitas brand)
-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia
**If the consistency is too thick as you’re working with the mixture, you can always add a tiny more liquid.
-In a blender, combine all ingredients but the pancake mix. Then transfer to a medium size bowl and add the pancake mix. I like to put it through a sifter to ensure even mixing.
– I used my Dash mini waffle maker. Let it heat up accordingly and then spray some coconut oil on the hot plates. Scoop out about 1/4 cup of the mixture and close the lid. Let cook for about 3-3.5 minutes and Viola!!
These are so tasty and very nutritious! Please enjoy and let me know what you think! Tag me in your posts and I will share your photos! I love seeing what you create 😍🙌🏼☘️
appetizers

Potato Skins

1469A7E0-4ED5-41AC-8C31-D62F99AAD27DWhenever I say the word, potato, I want to say it with an Irish accent. I seriously have no clue why! Haha.  As I sat down to write this, that’s  what came to mind and I just thought it wouldn’t be fair if I didn’t share that.

Anyways, back to potato skins… I don’t know about you, but potatoes are so my weakness. I don’t eat them all the time but I would have them at every meal if I could. So adding some other really nice favorites like chives, creamy cheese and sour cream, and something crispy crunchy on top, such as fakin bac’n or chirizo, really does it up for me. Normally, all the toppings aren’t dairy free and are loaded with an unhealthy amount of cholesterol, fat, and salt. In this recipe you are free and clear of allllll that shiz!!

Ok, so making this for your non vegan friends is a win! It was the first thing off the super bowl table when I brought it this year. Later when I was telling someone about the potato skins being vegan they toldnme to stop and ask me to repeat myself! Ok, enough bragging, I just really want you to know you’re in for a treat! It takes some labor but well worth it peeps.

Enjoy,

Stephie, The Superfood Goddess

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Twice baked potatoes bites

10-20 Golden potatoes
Coconut spray oil (to spray potatoes with)
1 Tablespoons Pink Himalayan salt (to sprinkle over potatoes before wrapping in foil)
4 Tablespoons Vegan Butter (melted)
1/4 Cup finely minced chives (to mix in mixture)
1 tsp pink Himalayan salt
1 tsp Garlic powder
1 tsp Black pepper

Topping:
Sour cream (tofutti)
Chives (chopped)
1/2 package Soyrizo OR fackin’ bac’n (just a sprinkle on top)- If using soyrizo, cook half the package in a small pan, on medium heat, for 10 minutes until slightly dry and browned.

Method:
-1. Preheat over to 400. Wash and Scrub potatoes well. Pat dry and prick the potatoes at least 6 times with a fork.

-2. Spray each potato with the oil and sprinkle with a little salt and then wrap in a small piece of foil individually.

-3. Bake potatoes in the preheated oven for an hour or until tender. Take potatoes out and let them cool for 15 minutes before removing the foil.

-6. Remove foil after fifteen minutes and cut in half lengthwise. Then scrape the insides of the potatoes leaving a 1/4-1/2 inch shell. Sometimes I will use a small sharp knife to insert into the potato and give myself a guideline of where I’m scooping. Be careful to not go too far and break the shell.

-7. Scoop the potato pulp/insides into a mixing bowl. Once you’ve scooped all the potato pulp out, begin to mix using a masher, or an electric mixer on low, or a fork. Slowly adding melted butter, salt, garlic power, black pepper, and minced chives. Mash until they look and taste like fluffy mashed potatoes. If they seem too dry feel free to use 1-2 tablespoons of non dairy milk to moisten the mixture.

-8. Scoop mashed potato mixture back into the shells and place in a backing dish or pan and cook uncovered at 400 degrees for about 20 minutes. You can broil then for the last 5 minutes if you’d like to add a little crispiness.

-9. Take the cooked potatoes out and let them sit for 5-10 minutes before putting you topping on them. You can add the sour cream, soyrizo, and chives on top. If you’re feeling extra cheesey, take the potatoes out five minutes early, grab some Daiya cheese shreds and sprinkle on top of the potatoes. Then place them back in the oven to finish cooking 5 more minutes.

*** if you would like to make these a day early you can! After you have scooped the mashed potato mixture back into the shells, you can put them in an airtight container for 24 hours before reheating them at 400 for 20 minutes. Then follow the rest of the directions for topping.

 

Eat Well. Feel Well,

Xo, Stephie

 

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breakfast

Overnight Oats

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I am always on the go. Being on the go, means the need for quick and simple recipes to make sure I’m set up for success and prepared to fuel my body correctly. Because so many of us are similar in that sense, we might come to a crossroads where we have to compromise what we eat for breakfast. By making something a head of time, we can just “Grab and Go…” With this easy recipe, you can literally grab it from the fridge, and go!! whether you open and eat it immediately, or take it to work and eat while in a morning meeting or whatever else it is that seems convenient. Breakfast is a huge part of your day, it is what sets the tone for your body. Don’t skip breakfast, your body and mind need it.

Growing up, oatmeal was definitely a staple in our house. It is full of fiber and it gives you energy. It is actually one of the more nutrient dense foods with so many vitamins and minerals such as, magnesium, iron, calcium, B1, and many more. Oats have something called beta-glucan which not only helps with lowering cholesterol and stabilizing blood sugar, but also helps create healthy bacteria in the gut. Oats also can promote weight loss by helping us feel full.

You can really make your oats many different flavors. I use to love the maple & brown sugar or the Apple and cinnamon flavors!! As I grew up, I realized how much sugar unfortunately was added to these packets, so I started buying the unflavored/ unsweetened packets and would add my own fruit and sweetener. Instant oats are very processed, I’m not saying if that’s all you have to not eat them, but if you have the choice to have rolled oats or groats, I say go for that so it takes a little longer to digest. Here I have created a really quick, homemade recipe with Gluten Free rolled oats. You can make a few servings the night before and then place it in your fridge to soak until morning. By keeping the oatmeal in the fridge, it will keep its freshness for up to 4-5 days. In the morning you can grab your breakfast right away and eat it cold or warm it up with a little added liquid.

Get creative with flavors, you can add whatever nuts or fruits you would like. The possibilities are endless. I have created a pretty basic overnight oats recipe that you can add and subtract from, as long as you keep the main guidelines in mind. When you make anything at home, you know what quality ingredients have been put into your food, as well as no added preservatives, and made with your own personal love & care. Instead of maple syrup to sweeten, you can use stevia (an herb) OR blended or mashed up fruit.

You are more than welcome to use store bought non dairy milk or use my homemade almond milk recipe

or to use my

If you make the recipe, I would love for you to comment or tag me!! I always love hearing from you and what your inner creator has decided to come up with!

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Overnight Oats:

1/2 Cup Rolled Oats

1/2 Cup Almond milk (unsweetened Vanilla is my favorite)

1 Tablespoon Chia seeds (navitas brand)

1/4 teaspoon Cinnamon

A pinch of salt

1 Tablespoon Maple syrup

Topping: If you would like to add some fruit topping, have some chopped up fruit ready to throw on top in the morning. Bananas, blueberries, apples, strawberry, or Mango go well!! So in the morning you can quickly top and go!

Instructions:

-Add all the ingredients in a jar or bowl, with an airtight lid. Mix the ingredients well and then put the lid on, and pop it in the fridge! Let the oats sit overnight and then consume the following morning. Top with sliced fruit if preferred. Enjoy within a few days and then repeat the process for the next few days again. If you prefer your oats warm, you can quickly heat them straight out of the fridge, its a bit thick with the chia seeds, so adding a little extra liquid the next day is totally fine and I usually do myself!

Dont forget to tag me if you make this. I wanna seeeeeee!! Enjoy beautifuls.

 

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