Peanut Butter Coco Cups

Peanut Butter Coco Cups
Young coconut water
Young coconut meat
1 frozen banana
1 tbsp cocoa powder
1 1/2 tbsp smooth peanut butter
1 tsp mesquite powder
1 tsp organic coconut sugar
1/2 tsp maca powder
1 handful Ice

*Blend in a blender until smooth and pour back into coconut. Top with chocolate covered cacao nibs, coconut flakes and drizzle with pb and chocolate!Peanut Butter Coco Cups

Creamy peanut butter hazelnut chocolate swirled nice cream

BP Blast
Creamy peanut butter hazelnut chocolate swirled nice cream with double chocolate baked granola, cocoyo, pecans and cacao nibs. Dairy and refined sugar free! Dan and I just moved into our new home so I thought we should celebrate with a super yummy breakfast… it did NOT disappoint! Ohhh man this is the stuff dreams are made of!

2 frozen bananas
1/2 cup vanilla hemp mylk
1 tsp vanilla bean paste
2 tbsp raw cacao powder
1 tbsp peanut butter
1 tsp chocolate hazelnut butter
*Blend in a blender until smooth and creamy

Layer with double chocolate chunk granola, vanilla coconut yogurt, cacao nibs and pecans

Spice Chai Oats Caramelized Bananas and Chocolate Hazelnut Butter

I’m a little crazy for Chai — sweet, savory, spicy awww man it’s my favorite. One of our perfect nights entails a walk down to Alta for a big cuppa vanilla chai tea on their twinkly-lit patio. Since I love chai tea so much, I decided to add it to our breakfast. Can’t go wrong with that, right? So here you go, a big bowl of vanilla chai spiced oats, topped with cacao nibs, pecans, hemp seeds, chocolate hazelnut butter and warm caramelized bananas swimming in vanilla hemp milk!

1 cup vanilla hemp mylk
1/2 cup organic “Oregon Chai” tea concentrate
1 tsp vanilla bean paste
1 cup rolled oats
– In a medium saucepan, bring hemp mylk, chai tea and vanilla bean paste to a boil. Reduce heat and add rolled oats. Cook for 10-20 minutes stirring occasionally, until desired consistency. Remove from heat, cover and let stand for 2 minutes before serving.

Caramelized Bananas
1 banana
1 tbsp coconut sugar
1/2 tsp cinnamon
1 tbsp coconut oil
-Peel and cut the banana in half. Sprinkle coconut sugar and cinnamon on each side. Heat coconut oil in a frying pan and lay the bananas sugar-side down into the coconut oil. Fry for 2 minutes or until golden brown.

1 tbsp hemp seeds
1 tbsp cacao nibs
1 tbsp pecans
1 tbsp chocolate hazelnut butter
Star anise
+ more vanilla hemp mylk for pouring

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A Toasty Breakfast: Chocolate Hazelnut & Pb With Strawberries


Keeping it simple this morning multigrain omega-3 toast with chocolate hazelnut and pb spread, topped with strawberries, cocoa almond granola and hemp seeds + cinnamon spice apple water to go! I love flavoring my water…it’s always been a challenge for me to drink those 8 glasses a day. I found that flavoring water with fruit and spices keeps me interested. I thought it would be fun to embrace the fall season with some traditional flavors… cinnamon sticks a few cloves and allspice or star anise, apple slices or orange peels etc. Sip and refill! The flavor should last for 2 days if you keep it refrigerated!



Chewy “cookie dough” bars with chocolate peanut butter marbled swirls

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Chewy “cookie dough” bars with chocolate peanut butter marbled swirls. Refined sugar free! An au naturel sweet treat! I made these last night and had one with a cup of coffee this morning. Oooooh my lawwwdy. I need to make these every week!

Bar Base 
8 soft pitted dates
1/4 cup almonds
1/2 cup pecans
1 banana
1 cup rolled oats
1/2 tsp cinnamon
*pulse all ingredients in a blender or food processor until combined. Press evenly into a small dish lined with parchment paper.

Marbled Chocolate and PB
2 tbsp coco powder (and PB)
1 tbsp mesquite powder
1 tbsp coconut butter
* mix in a small bowl/ heat if needed to melt coconut butter.
Same recipe is used for PB…just use 2 tbsp peanut butter instead of coco powder. Drizzle each topping over the pressed cookie dough. Swirl with a spoon and place in the freezer for 1 hour.