 Good Morning, Sunshine. I know, you just came here for the food, but did you know Blueberries are like the king of antioxidant foods? That means that they help reduce DNA damage from free radicals, which helps protect our body against aging and cancer. They’re also anti-inflammatory, and can help lower your risk for heart disease! Anyways, back to the food now. These pancakes taste and smell just like delicious blueberry muffins. Once you smother them in that blueberry lavender sauce and coconut whipped cream, you’ll be in heaven. You’re welcome. Ingredients: 3/4 Cup Birch Benders Pancake Mix 1 Cup Trader Joe’s Blueberry Lavender Almond Beverage 1&1/2 Cup Blueberries 1 Tablespoon Coconut Oil 2 Tablespoons Maple Syrup Dollop of Coconut Whipped Cream (You can find our Homemade Coconut Whipped Cream Recipe Here.) Instructions: Heat 1 Cup of Blueberries, 1/4 Cup Blueberry Lavender Almond Beverage, and 2 Tablespoons maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a blueberry sauce. Next, whisk together 3/4 Cup Birch Benders Pancake Mix with 3/4 Cup Blueberry Lavender Almond Beverage until well combined and smooth with no clumps. Add in 1/2 Cup of Blueberries. Brush a large nonstick skillet or griddle with a little coconut oil and heat over medium-low heat. Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Stack your pancakes and top with the blueberry lavender sauce, the coconut whipped cream, and fresh blueberries. Enjoy, love! 
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 Hey, Sunshine! If you have been following our Instagram Stories, then you have definitely seen some of Thomas’ delicious Hummus Pasta before. I promise, I will get Thomas to share a recipe soon, but until then you get my (slightly healthier) take on the dish!  Ingredients: -2 Cups Pasta, Radiatore pictured above -1 Package Sabra Garlic Hummus -1/4 Cup Cashew Milk -1/3 Cup Red Onion, Diced -1/3 Cup Green Bell Pepper, Diced -1 Tablespoon Garlic, Minced -1 Cup Mushrooms, Sliced -1 Packed Cup Spinach -1/2 Cup Halved Grape Tomatoes -1/4 Cup Black Olives, Sliced -1 Tablespoon Basil -1/2 Tablespoon Italian Seasoning -2 Tablespoons Nutritional Yeast —Fresh Italian Parsley, to garnish Tip: You can use any flavor/brand of hummus you prefer, but I get the best flavor and consistency when using Sabra’s Garlic or Sun Dried Tomato Hummus. Instructions: Cook the pasta in a large pot of boiling water until tender, but still firm to the bite, stirring occasionally. Drain, and set aside for assembly. Meanwhile, add the onion, green bell pepper, and garlic to a sauté pan over medium heat, with one tablespoon of water. Sauté until the onions start to look slightly translucent, about 5 minutes. Add in the mushrooms, spinach, grape tomatoes, basil, Italian seasoning, and one more tablespoon of water. Cover with a lid and sauté for another 5 minutes, stirring occasionally. Set the vegetables aside, and add another tablespoon of water to the sauté pan the vegetables were in. In the pan, mix together the hummus, cashew milk, and nutritional yeast. Let simmer for just a few minutes, until well combined. Pour the hummus mixture on top of the pasta, and layer the vegetables on top. Garnish with Italian Parsley. Dig in, and enjoy!   Hey, Sunshine. So, I had the worst chocolate craving last night, and this recipe is what came as a result of said craving. I wanted rich, chocolately deliciousness, and I also knew I needed a little extra protein in my diet, so this shake really hit the spot. According to my calculations, which vary depending on the exact products/brand used, this shake came out to over 30 grams of protein!!! I will warn you, this shake is so rich and filling, it’s definitely an entire meal all on its own. Ingredients: 2 Cups Frozen Banana 1&1/2 Cups Coconut or Almond Milk 1 Scoop Chocolate Protein Powder 1 Tablespoon Cacao Powder 2 Tablespoons Peanut Butter Toppings: Larabar Chocolate Peanut Butter Truffles Chopped Peanuts Instructions: Blend all of the ingredients together and pour into a glass or a bowl. Top with Larabar Truffles and Chopped Peanuts. Enjoy!   Good Morning, Sunshine! Have you ever tried Tumeric? Tumeric contains a compound, called curcumin, that has some AMAZING scientifically-proven health benefits. It has the potential to prevent heart disease, Alzheimer's and cancer! Tumeric is also a potent anti-inflammatory and antioxidant, said to help improve symptoms of depression and arthritis. Why am I going on and on about tumeric?? Because this delicious tofu scramble uses Tumeric to give it that beautiful golden yellow color! You have got to try this recipe for an easy, nutrition-packed breakfast. It goes great alongside some of our Avocado Toast! Ingredients: 1 Block of Extra Firm Tofu Tofu Scramble Seasoning (Below) Any Finely Chopped Vegetables, pictured here: 1 Cup Spinach 1/2 Green Bell Pepper 1 Campari Tomato 1/4 Onion Dash of Tabasco Green Hot Sauce Tofu Scramble Seasoning: 2 Tablespoons Nutrional Yeast 1/2 Tablespoon Garlic Powder 1/2 Tablespoon Onion Powder 1 Teaspoon Tumeric 1 Teaspoon Cumin 1 Teaspoon Smoked Paprika 1 Teaspoon Parsley 1/2 Teaspoon Cayenne Dash of Black Pepper Dash of Pink Himalayan Sea Salt Instructions: Drain the tofu and press as much of the water out as you can. Heat a skillet or pan to medium high heat and add in a Tablespoon of water. Crumble the tofu into the pan. Add in your chopped vegetables and Tofu Scramble Seasoning. Cook, stirring occasionally , for 5 to 10 minutes. Pour into a bowl, or onto a plate, top with Tabasco Green Hot Sauce, and Enjoy!   Hello, Sunshine! Did you really think I wouldn't create a delicious chocolatey recipe for Valentine's Day? Food is our love language around here.♡ This pancake recipe is the perfect breakfast to surprise your love with on Valentine's Day morning. If I’m being completely honest, I'd rather have this breakfast in bed than a box of chocolates any day.  Pancake Ingredients: 1/3 Cup Nondairy Chocolate Chips 3/4 Cup Birch Bender's Pancake Mix 2/3 Cup Water 1 Tablespoon Coconut Oil Topping Ingredients: 1/2 Cup Fresh Strawberries, Sliced 1 & 1/2 Cups Frozen Strawberries 2 Tablespoons Coconut Sugar (Optional) 2 Tablespoons Maple Syrup Whipped Chocolate Coconut Cream Whipped Chocolate Coconut Cream: Stick a can of full fat coconut milk in the fridge overnight. Open the can and scoop out the hardened coconut cream, leaving the excess coconut water in the can. Transfer the coconut cream to a stand mixer or blender. Add in about 1 Tablespoon of coconut sugar and 1 Tablespoon Cacao or Cocoa Powder. Using the whisk attachment, whisk the cream for two minutes, or blend in a blender for approximately 30 seconds. Instructions: Heat the frozen strawberries, coconut sugar, and maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a Strawberry Sauce. Next, whisk together the pancake mix and water until well combined with no clumps. Add in your chocolate chips. Brush a large nonstick skillet or griddle with coconut oil and heat over medium-low heat. Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. Stack your pancakes and top with fresh sliced strawberries, any leftover Chocolate chips, the strawberry sauce, and the Whipped Chocolate Coconut Cream. Enjoy, love!   Hello, Sunshine! I have been seeing a lot of people making Chia Pudding lately, so I thought I’d give it a go. This recipe was made so that you can completely customize your toppings to whatever you prefer. The chia pudding base goes great with any fruit, chocolate, nut butters, and coconut whipped cream. No matter what you decide to top it with, this chia pudding is packed with protein, fiber, antioxidants, and omega-3 fatty acids. It’s perfect for a post-workout breakfast!  Ingredients: 1/2 Cup Chia Seeds 1 & 1/2 Cup Coconut or Cashew Milk 2 Tablespoons Vanilla Protein Powder 2-4 Tablespoons Maple Syrup 1/2 Teaspoon Vanilla Extract Dash of Cinnamon Dash of Pink Himalayan Sea Salt Toppings: 1 Banana 1/4 Cup Shredded Coconut or Your Favorite Fruit, Chocolate, Nut Butters, or Coconut Whipped Cream Instructions: In a bowl, whisk together the chia seeds, protein powder, cinnamon, and sea salt. Then, add in the cashew milk, maple syrup, and vanilla extract. Whisk until well combined, and cover. Set in the fridge overnight, or for atleast 5 Hours. Top with banana slices and shredded coconut, or your favorite toppings.   Hey, Sunshine! I’ve been making these Southwest Loaded Sweet Potatoes for years, and I just love the combination of flavors. Since transitioning to a vegan lifestyle over two years ago, I feel like my taste buds have changed so much; I just crave bright, bold flavors. Going Plant Based has also helped my husband and I open up to trying new foods and food combinations that we never would have before. (I’m so thankful for that!) The black beans, corn, and avocado pair so perfectly with the flavor of the sweet potato. This recipe is one of our weekly go-to’s, so I hope you enjoy it as much as we do! Ingredients: (Makes 2 Servings) 2 Large Sweet Potato 1/2 Cup Black Beans, Cooked 1/2 Cup Corn, Cooked 1/4 Cup Tablespoons Red Onion, Diced 1 Tomato, Chopped, or 2 Tabslepoons Salsa 8-12 Pickled Jalapeño Slices 1 Large Avocado 2 Tablespoons Salt Free Taco Seasoning 1/2 Tablespoon Fresh Cilantro Lime Juice, to taste Tabasco Jalapeño Hot Sauce, to taste Instructions: Preheat the oven to 400 degrees. Poke each sweet potato a few times with a fork, and lay them on a baking sheet. Bake the sweet potatoes until tender, about 45 minutes. Alternatively, you can microwave the each sweet potato for about 5 minutes, or until tender. Next, slice the sweet potatoes down the middle and mash the inside of the potato with a fork. Next, mix together about a tablespoon of taco seasoning with the black beans and corn. Then, layer on the black beans, corn, onion, tomato, jalapeños, and avocado. Top with Cilantro, and the remaining taco seasoning. Squeeze a little lime juice and some Tabasco Jalapeño Hot Sauce on top and enjoy!   Aloha, Sunshine! I may be stuck in the cold Midwest right now, but this Maui Smoothie Bowl has me dreaming of Hawaiian sun and sand. I swear, I was meant to live somewhere that stays sunny and warm all of the time. In the meantime, a girl can pretend, right? This smoothie bowl brings me all the Hawaiian vibes because it’s packed with powerhouse tropical fruits such as Bananas, Mangoes, Pineapple, and Coconut. These fruits are loaded with fiber and essential nutrients like Potassium, Vitamin B6, Vitamin C, Vitamin A, Magnesium, Folate, and Manganese. Bananas, Mangoes, and Pineapple are all beneficial to digestion, heart health, and even weight loss. Not to mention, they all taste delicious! Ingredients: 1 Cup Frozen Mango 1 Cup Frozen Pineapple 1 Cup Frozen Bananas 1 Cup Coconut Milk 2 Tablespoons, or 1 Scoop, Raw Vanilla Protein Powder Toppings: Banana Slices Chopped Mango Coconut Shreds Hemp Seeds Taste of Maui Gluten Free Naked Granola Instructions: Add Frozen Mango, Pineapple, Bananas, Coconut Milk, And Vanilla Protein Powder to a blender and blend on high for 1-2 minutes, or until smooth. Pour smoothie into a bowl and top with Banana Slices, Chopped Mango, Coconut Shreds, Hemp Seeds and Taste of Maui Naked Granola.  |
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