Blood Orange & Passion Fruit Panna Cotta

Blood orange and passion fruit panna cotta with no refined sugars, a little less fat than the traditional method and more protein! Oh yeah! And it’s sexy enough to be the star of your Valentine’s Day dessert – guilt free! Happy almost Valentine’s Day friends. I hope you have some special plans with the one you love, whether is be a night out on the town or snuggled up at home watching your favorite shows…it’s all good.

Makes 6 4oz servings
Ingredients
1 1/2 tsp unflavored gelatin
2 tbsp cold water
1 cup non fat greek yogurt
1 cup half & half
2 tbsp honey
1 tsp vanilla bean paste or vanilla extract
2 tbsp freshly squeezed blood orange juice

Directions
In a small dish, mix gelatin powder and water together. Set aside

In a small saucepan, combine half & half with honey and simmer until bubbles begin to form around the edge of the pan. Remove from heat. Add gelatin and greek yogurt into the half & half – honey mixture. Whisk until smooth. Add vanilla and blood orange juice. Whisk again.

Pour into silicon molds or small jars. Refrigerate for 4 hours. Serve with passion fruit and blood oranges.

This Bar Saves Lives Apple Cashew Cream Cups

Homemade, cinnamon vanilla bean cashew cream layered with tart green apples, crumbled This Bar Saves Lives and a “salted caramel” date drizzle on top! I made this little baby to-go and tucked it safely in the passenger seat on my way to work. Precious cargo 😉

Any flavor of @thisbar will do! Wild blueberry pistachio, dark chocolate cherry & sea salt, Madagascar vanilla honey & almond or peanut butter strawberry & sea salt. I used wild blueberry pistachio + Madagascar vanilla honey & almond. All of them are fantastic!

Cinnamon Vanilla Bean Cashew Cream
1 cup raw unsalted cashews (soaked in water over night)
1/4 cup water
2 tbsp maple syrup
1/2 tbsp cinnamon
1 tsp vanilla bean paste
pinch of salt

Directions
Drain the cashews. Pour 1/4 cup of fresh water and the rest of the ingredients into a food processor. Blend until smooth and creamy. You may need to add more water depending on the consistency you desire.

“Salted Caramel Sauce”
3 soft medjool dates
2 tbsp water
pinch of salt

Directions
Blend in a food possessor or mash with the back of a fork (whatever is easiest for you) until smooth. Strain sauce through a mesh sieve to remove any hard bits of date.

Crumble up your This Bars and layer it up! If you want to learn more about This Bar Saves Lives check out my post or head over to their website! Their Non-GMO, gluten free, fair trade, bee friendly snacks will make your tummy happy and also provide food for children in need all over the world. We eat together!

Latte Oats

Latte oats & amaranth this Saturday morning! Getting in some complex carbs to help fuel my workout! Deb and I are bringing our guys to boot camp for the first time! I can’t wait to show up these trash talkin boys!

Ingredients:
1/2 cup rolled oats
1/2 cup amaranth
1 1/2 cups water
stevia (to taste)
2 tbsp Raw Green Organics vanilla hemp, pea, sacha inchi & flax protein
1 tsp cinnamon
1 shot espresso
1/2 cup almond milk (steamed latte foam)

Combine rolled oats, amaranth and water in a small pot. Bring to a boil for 5 minutes and then turn heat low and place lid on top for another 5. Remove from heat. Mix in a few drops of stevia and Raw Green Organics vanilla protein. Top with espresso and latte foam.

Vanilla Spice Chia & Berry Parfaits

Breakfast to go! Vanilla spice chia n berry parfaits with almonds, raspberries and crumbled Madagascar Vanilla Almond & Honey “This Bar Saves Lives” on top.

-Cinnamon Berries-
5 strawberries
5 blackberries
10 raspberries
*smash and mix with 1 tsp cinnamon.

-Vanilla Spice Chia Seeds-
1 cup almond milk
3 tbsp chia seeds
1 tbsp Raw Green Organics vanilla protein
1/2 tsp cinnamon
1/4 tsp nutmeg
*mix ingredients together in a cup and let sit until the chia seeds absorb the liquid.
Layer with spiced berries and top with almonds, raspberries and crumbled @thisbar.

Coconut Bowl Bliss

Banana-cinnamon-açaí smoothie topped with chocolate granola, chocolate covered almonds, mangos, blackberries, strawberries and freshly shredded coconut with a nutmeg-honey-tahini drizzle.

Hull out a coconut and cut the brown husk off the back of the coconut meat. Throw the white meat in a blender and chop until fine. Set aside an add to the bowl once your smoothie is finished.

Smoothie Ingredients:
1 frozen banana
1 frozen packet Sambazon açaí
1/2 cup oj
1 tsp cinnamon
*Blend in a blender until smooth

Tahini Drizzle Ingredients:
1 tbsp smooth tahini
1 tbsp honey
1/4 tsp nutmeg
*stir until smooth and liquified – you may need to add water to reach a “drizzle consistency”