Category Archives: Recipes

Seed and Nut Keto Cereal

Standard
Seed and Nut Keto Cereal

Ya know, sometimes when you are eating keto, esp as a vegan, you just really want something a bit more traditional so to say. I don’t know if this is exactly traditional, but it’s a type of cereal. Could say flat grain free keto granola if you want. Either way.

I’m happy about it’s mix of ingredients with the fat and protein levels. I feel like its a nice balance. The serving size isn’t huge, but that’s because it’s so dense.

Makes 4 servings

1/3 cup flax seed (I used toasted flax)
1/3 cup hemp seeds
1/3 cup almond flour
2 tbs coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tbs ground cinnamon
1 tbs coconut oil
1 tsp vanilla extract
2/3 cup favorite unsweetened nondairy milk
2 TBS swerve or equivalent in stevia, or no sweetener if you want.

Instructions:

Using a smallish mixing bowl, combine first 7 ingredients. Then completely mix in the coconut oil and vanilla. Next all in your milk and mix all together. Will be a little soupy, the flax will start to gel a little in a couple min. Mix for about a minute, then let it sit while you pull out your baking sheet and cover it with parchment paper. I promise you want to use parchment paper, makes it all sooooo much easier. Taste your batter to decide if you may want more sweetener. I didn’t make this very sweet, so some of you may want it sweeter, you can likely tell by tasting the batter.

Pour your batter out onto the parchment and spread it as flat as you can.
((NOTE: If you want to double the recipe, since it’s not gonna go bad quickly, then make sure you use another baking sheet because it will be way too thick on one sheet.)) The baking sheet I used for this round was a smallish one (notice the width of the parchment paper in comparison to the edges)

Bake at 170 F degrees for 10 hours. Basically using your oven as a dehydrator. If you have a dehydrator and want to use that, by all means, you’ll just have to put it onto a couple sheets.

After the 10 hours, pull it out and let it cool down for about 10-15 min. You should be able to pick up the entire thing off the parchment paper and have it be one big thin rectangle. Break it into whatever size you want, but it won’t make a crisp same size pieces.

Here is the nutrient info for 4 servings with my exact ingredients. Could vary slightly depending on brands.

Fat 26.8g

Carb 10g (Fiber 7.7g) = Net Carb 2.3g

Protein 13g

also
13.5% calcium // 21.7% iron // 63.5 mg potassium     320 calories

Cacao-conut Fat Bombs

Standard

I really like fat bombs, they are quite effective for me, because I love sweets and as a vegan eating keto, it’s always a battle to keep those carbs down. Eating a high fat diet with animal products, you get ‘carb freebies’ because animal products have no carbs/no fiber. EVERYTHING plant based (other than straight oil/fat) has carbs in them.

Makes 14

2 TBS Almond Butter
1 TBS Coconut Oil
2 TBS Cacao Butter
2 TBS Coconut Cream
2 TBS Coconut Flour
2 TBS Flax Seed (I used toasted flax)
2 TBS Cacao Powder
6 TBS Coconut Butter
Stevia to taste

7.5g fat
2.4g carb (1.6 fiber) = .8g net carb
1.2g protein

82 calories

If you don’t have cacao butter, you can use coconut oil in it’s place, will still be good that way! Also, if you don’t have flax, you could put in hemp seeds, chopped pecans or even chopped macadamia nuts and still have it be a great fatty treat and not change the carb count much.

 

amber chakras black

Cacao fat bombs

Standard

makes 14

2 TBS Cacao Butter, melted
1.5 TBS Cacao Powder
1 TBS Coconut Oil
1 TBS XCT/Brain Octane Oil or MCT Oil or more Coconut Oil
Coconut Butter
2 TBS Coconut Cream
8 TBS Coconut Butter, softened
Stevia (or swerve) to taste

mix it all together and pour out into mini cupcake papers or a candy mold.

10.4g fat
2.6g carb (1.4 fiber) = 1.2g net carbs
.8g protein

107 calories

Keto Garlic Creamed Spinach

Standard
Keto Garlic Creamed Spinach

I really wish this made MORE than it actually makes, but man it sure is good and easy to make!! I split it into 2 servings, but I’m happy to report it was quite filling.

Makes 2 large servings

1/2 tbs coconut oil
3 cloves garlic, minced
5 cups baby spinach
1 cup kale, torn into small pieces
3 oz vegan cream cheese (I used Kite Hill, it’s almond based)
2 tbs coconut cream
1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
black pepper to taste

Using a large pan, add oil and garlic. Make sure the oil spreads around. Next put in the kale immediately followed by the spinach. Let it cook down for a couple minutes while you measure out the cream cheese and coconut cream. Stir the greens to make sure all is getting cooked. Once all is wilted, add in the cream cheese. Stir. This will allow the cream cheese to melt and mix with the greens. Add in the coconut cream and spices and cook for about 5 min, while continually stirring.
ENJOY!

18.8g fat
6.7g carb (2.2g fiber) = 4.5g carb
7.6g protein

213 calories

amber chakras black

This is a great side, but it’s also really good over the top of tahini bread aka vegan keto bagel thins. I’ve made Meatfreeketo’s a bunch of times, I enjoy it. This last time I made it though, I forgot the flax, but had added garlic and onion powder as well as some nutritional yeast. I cooked them at 325 for a bit over an hour (unintentionally) and they turned out CRISP, but not burnt. I love them! I may make that ‘mistake’ next time I make them too.

My not so beautiful pic of them is below. 😊

“how to get your blood tested” ASL Interpretation of Yoga Podcast Episode 248

Standard

I have been really into listening to podcasts lately, and some of the information is just so useful. So, I decided I am going to start interpreting random health related podcasts that I listen to.  You know, make this world a more accessible place!! So much easier than reading an entire transcript of a show, IF there even is one.

I am not doing to get all done up to do these, it’s just going to be when I have time, and likely after yoga or the gym, like it was today.  Hope you find the information useful.

 

Chocolate Donuts with Peanut Butter Frosting

Standard
Chocolate Donuts with Peanut Butter Frosting

I had some organic peanut butter, without any palm oil, and was really in the mood for something chocolate and peanut butter, but different than the usual “peanut butter chocolate chip cookies” or something of the like. Mini donut maker joins the party and BAM! Vegan, Gluten Free, Soy Free mini donuts.
I personally could have had the donuts themselves be chocolatier, but with the mini chocolate chips added on as decoration at the end, it was a nice balance. Sidenote: I very much adore chocolate, so basically everything can have more chocolate and be good by me. hahaha.





Donut Batter
3/4 cup GF Flour (I used Bob’s Red Mill 1-to-1 baking flour)
3 TBS vanilla protein powder (I used Vega Vanilla)
1/2 tsp xanthan gum (if you don’t have it, it will be ok without)
1/2 cup coconut sugar (or cane sugar)
1/2 tsp salt
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 cup unsweetened apple sauce
3 TBS natural peanut butter (mine had no palm oil, so it was runny)
6 TBS nondairy milk

Frosting
3 tablespoons natural peanut butter
2 tablespoons vegan butter (I used Earth Balance, Soy Free)
1 cup powdered sugar
2 tablespoons nondairy milk

Donut Directions:
Mix all the donut batter ingredients together and spoon out over a preheated donut maker. Cook according to donut maker’s instructions, I left mine in for at least 1 min after the light turned green. You could easily bake these in a donut pan or turn them into cupcakes, but I don’t know exactly what temperature or for how long you would need to cook them.

Frosting Directions:
Melt the butter at least half way, or have completely room temperature. Add the peanut butter and milk, mix until completely combined then mix in the powdered sugar.

Allow the donuts to cool for 5-10 min. Take donut and dip into frosting, twist and lift up. Frosting should cover half of the donut. You will have left over frosting. I pressed in some mini chocolate chips on some of the donuts for visual affect and to have a bit more chocolate.

Happy Donutting!!

amber chakras black

P.S. This is what I had to do with them, so I didn’t eat them all. I see and have a taste in my mouth = I want to eat. Hide them from sight makes it a lot easier not to keep stuffing in your mouth. 

Link

I started putting up some recipes of things you can make or ideas for you for food during this Liver Gallbladder Flush.  Scroll through and click on the pictures and it should come up in another window.

Remember to eat clean and minimally processed. Fat isn’t to be demonized, just don’t want to be having stuff with tons of fat especially oil. So, having nuts and seeds is good is a good thing, just not any on the 6th day.

Eat apples. Drink water.

Hummus and veggies is always good.  A smoothie. A green juice of some sort. Kombucha. Fruit. A Salad.

Make you salad a bit heavier (more filling) by adding avocado, nuts, coconut bacon, beans, or sauteed veggies. Or even a veggie burger on top. Hilary’s is a good brand, Beyond Meat Beast Burger has a really meaty taste, Dr Praeger’s TexMex or Bombay Burger, or Trader Joe’s Quinoa Cowboy Veggie Burger.

Send me a message if you are at a loss. Love helping out! I respond fastest on IG.

http://www.instagram.com/veg.terp or http://www.instagram.com/limitlesslifegirls

Vegan Soy Free Ricotta

Standard

1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Directions:
Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.

 

-Amber

Homemade Vegan Gluten Free Oreos

Standard
Homemade Vegan Gluten Free Oreos

I have to start this by saying, this isn’t a healthy recipe. I’ve veganized and made gluten free a childhood favorite that was OFTEN made around Christmas time. I loved these things! The last several years I have made them during Christmas time and always get very positive feedback on them.
What can I say, they are really good! Again, not healthy, just uses ingredients that are a bit better for you, edible by people with gluten sensitivities and no animals had to get hurt in the process. Wins all around!


So, I’m FINALLY posting the recipe!


I haven’t wanted to share it for a few reasons. One would be that I haven’t found a good vegan store bought cream cheese that doesn’t use soy. Daiya makes one but it makes your frosting taste weird. I’ve tried it. I’m really hoping that since Follow Your Heart has been making so many things soy-free lately, they will change their cream cheese recipe as well. Not at this point.


So, remember, this is a conversion recipe (not my favorite thing to do) so, there are a few things that if you happened to be an egg eater because maybe you have your own chickens and wanted to use those, you could. If you don’t want it to be gluten free, you don’t have to. But I know the consistency would change. I will make some edit notes at the bottom, so if you look at the recipe and don’t want to follow it, check out my notes at the bottom.

cookies paired up waiting for frosting/filling

__________________________________________________________________

Cookie:
2 Gluten Free Chocolate Cake Mixes (I like to use 2 different brands, just to give it a little depth. Bob’s Red Mill is a good one)
3/4 cup vegan butter (I used Earth Balance soy-free sticks)
3/4 cup unrefined coconut oil, softened
*6 Tbs aqua faba (Chickpea liquid)
**2 tsp The Vegg Egg Replacer
**1/2 cup warm water
1 tsp vanilla extract

Cookie Directions:
I highly recommend using a stand mixer. Mix the vegan butter and coconut oil with the aqua faba, The Vegg & water for at least 3 min until they are blended. Slowly add in half of one cake mix and blend it in before going on to the rest of the mix and onto the next one. This helps it so you don’t get a puff of chocolate powder all over the kitchen.

Scoop dough into 1-2Tbs balls and place on a cookie sheet, flatten down slightly. They will flatten out using the ingredients in the recipe, so make sure there is space between them.

Bake at 350F for 8-10min.  If you have a gas oven it will be much closer to 10 (with 2tbs of dough for each cookie) whereas of you have an electric oven, less time is needed.
Allow to cool for several hours minimum. I’ve found it best if I let them cool for an hour, pair them off and put them in the fridge to sit for a day before I frost them. The cookies respond very well to being in the fridge, they are firmer and hold together better.

Frosting:
1, 8oz container of plain vegan cream cheese (Tofutti or Follow Your Heart I’ve found to be the best) left out to soften for at least 20 min
1/4 cup vegan butter (like earth balance) also left out to soften
3 cups powdered sugar
1 tsp vanilla extract (if you want to make mint frosting add 2 tsp peppermint extract. I usually split my batch and add 1 tsp and some red food coloring)
–1 Tbs nondairy milk, if needed only if frosting is very dry (I’ve never needed it while making the vegan version)

Frosting Directions:
In a mixer using a whisk attachment OR using handheld beaters mix together the vegan cream cheese and vegan butter. Once they are completely blended, slowly, and I mean slowly, add in powdered sugar. I usually do it about 1/4 cup at a time, let it mix in completely and then add in another 1/4 cup and repeat.
Frosting should be thick enough than it doesn’t all drip off the beater. Refrigerate for 30+ minutes.

Cookie + Frosting (Combination) Directions:
Take the paired off cooled down (preferably cold) cookies and use 1-2 tbs frosting between the two cookies. Press down on the two cookies slightly to make the frosting slide most of the way toward the edges. When the cookies sit and warm up, they will spread more. If you aren’t eating them immediately, I HIGHLY HIGHLY recommend storing them in the fridge, even if it’s just for 30 minutes. It will help the cookies set up and make it so the frosting doesn’t squish out quite so much. Helps them travel much better if you are bringing them somewhere.

NOTES: 
GLUTEN FREE: If you don’t want to use gluten free chocolate cake mix, you can use it’s gluten counterpart, but will likely have to make HALF the fat (butter/coconut oil) be from plant based shortening so that it will hold up better. Otherwise the cookies will spread more.

*AQUA FABA: I like using 2 different types of egg subs to have it hold together in different ways. I promise it won’t taste anything like beans by using the chickpea brine, don’t be afraid of it! But if you really don’t want to, you can use whatever your other favorite egg replacer is.

**THE VEGG: swap easily for a flax egg (1 tbs ground flax blended with 3 tbs warm water). I haven’t tried, but would imagine VeganEgg would work as well, but I believe you will have to cook the cookies a lot longer. All of my experiences with VeganEgg have required 1.5-2x’s the normal cooking time

**For those of you that prefer to use eggs, you can skip the Aqua Faba & The Vegg and use 4 eggs in their place.

 

Happy eating!!

amber chakras black

 

Vegetable Soup

Standard
Vegetable Soup

It’s a rare rare thing when I get the desire for soup. I’m not a soup gal, never have been. However I do love my veggies and something nice and warm. This isn’t really the traditional soup. It has a bit of a curry flair to it since it has turmeric in it. You know how good turmeric and ginger are for inflammation? Excellent!! Plus all these veggies?! Can’t go wrong. The taste is great too!

Oh and speaking of turmeric, if you use a spoon that isn’t metal or stain resistant, you will have a spoon that is orange on the bottom. Consider yourself warned!

Also, if there are some vegetables you don’t like in this, don’t add them! It’s a really flexible recipe. I’ve made it with butternut squash in, also with no cauliflower or broccoli. I’ve tossed in some lentils or quinoa or even bean sprouts. Have fun!!

My picture is after I had let the soup sit for several hours and I had it again for dinner. So the colors started meld together a lot more.



1 onion, chopped
1 red bell pepper, chopped
1 Tbs coconut oil (if you don’t have any, I’ve used olive oil in place & its fine)
1 large zucchini, diced
2 carrots, diced
2-3 cloves of minced garlic
3 celery stalks, chopped
1 cup cauliflower broken in small pieces
4 cups low sodium vegetable broth
1 cup broccoli broken in small pieces
2 cups shredded cabbage
1 cup shredded collard greens or kale
1 cup almond-coconut milk (or coconut milk beverage)
3 Tbs coconut butter
1/2 lime, juiced
2 tsp cumin powder
1 Tbs coconut aminos or soy sauce
2 tsp turmeric powder
1 inch fresh ginger, finely chopped (or 3 tsp ginger powder)
dash of cayenne pepper
1 tsp sea salt
2 green onions, finely sliced, divided in half
3 Tbs fresh mint, finely sliced (you can use fresh basil or cilantro instead)

In a medium-large pot saute onion, garlic carrot and red pepper in coconut oil.
Cook until onions become clear, then add the broth, heat to a low simmer.
Now add the zucchini, celery, and cauliflower simmer (low) until they are only slightly tender.
Next put in the almond-coconut milk or whatever nondairy milk you prefer to use, along with the coconut butter.
Now add in the broccoli, cabbage and whatever green you chose. Shortly after it’s time for the lime juice, cumin, salt, aminos, turmeric, ginger and half of the sliced green onions. Stir all together until spiced are dissolved.
Mix in well, then turn off the heat, sprinkle in cayenne pepper. If you like it hot, you can add more cayenne.
Allow to sit for 5 min. Serve and garnish green onion and mint.

Hint: If you like something to taste more like garlic, add the garlic closer to the end. The longer it cooks, the less potent the taste is. Same goes for if you are using fresh gingerroot. Sometimes I do the majority in the beginning and then add another little bit before the ending.

-Amber