I’m super excited to share this new series and collaboration with my friend and fellow health coach, Gabriela. We’re thrilled to have kicked off our first series all about BREAKFAST! For the next 4 weeks, we’ll be coming to you on Instagram LIVE on Saturdays at 12 PM (CT) to share tips, resources and recipes to help you get back into the kitchen! You can find us on Instagram @dawnlaflinhealth and @gabriela_wellnessbloom. Give us a follow so you don’t miss an episode! We’ll be sharing ingredients to our next series a few days beforehand so you can cook along with us. To truly lead a healthy, anti-inflammatory lifestyle, carving out time in the kitchen is a must. BUT that doesn’t mean it has to be boring or a chore!
Cooking can be so much fun! Take time to experiment. Don’t be put off or confined to the exact ingredients listed in a recipe. Missing some of the required ingredients? Are there alternatives that would work just as well? Would it greatly be missed if you omit the ingredient altogether? If it’s someone else’s recipe, check the comments. Many times people will share where they substituted an item. If it’s a recipe from my site directly, feel free to contact me. Sometimes the only way to know for sure is to experiment. Think outside the box; get creative.
The more you cook and give different recipes a try, the more confident you’ll become in the kitchen. Not only that, but you’ll start to truly discover what foods, flavors, textures and tastes you really enjoy.
Protein Packed, Sugar-Free Granola
You guys! Gabriela introduced this granola to us on the episode today and let me tell you…the aroma filled my kitchen even before I put it into the oven. It smells heavenly! But aside from that, it’s LOADED with protein, healthy fats, spices (that are packed with antioxidants…hello anti-inflammatory fightin’ goodness!!) and flavor.
PREP TIME: 15 Minutes
COOKING TIME: 25 Minutes
- 1 cup unsweetened shredded coconut or coconut flakes
- 1 1/2 cup raw pecans, chopped
- 1 1/2 cup slivered almonds or raw almonds, chopped
- 1 cup raw walnuts, chopped
- 3/4 cup raw sunflower or pumpkin seeds (or a mix of both)
- 1/4 chia seeds
- 2 Tbsp flax seed meal
- 3 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp cardamom
- 1 tsp all spice
- 1/2 tsp of sea salt
- 3 Tbsp coconut oil
- 1 Tbsp vanilla extract
- Optional – 1/4 – 1/2 cup dried fruits (dates, raising, blueberries, apricots)
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a bowl, mix together all the ingredients except the vanilla and coconut oil. Once combined, add the vanilla and coconut oil; stir well to combine.
- Spread mixture evenly onto a baking sheet. Bake for 20 minutes.
- Stir, then bake another 8-12 minutes until nice and golden, adding in any dried fruit right at the end of baking time.
- Store in an airtight container for up to a couple of weeks.
24 servings (1/4 cup/serving)
For extra sweetness: add a couple tablespoons of coconut sugar, maple syrup, date syrup, or agave in with the coconut oil.
AUTHOR: Adapted from Minimalist Baker. Original recipe from Veganchickpea.com
Now let’s talk non-dairy milk. With so many people not able to tolerate dairy or choosing to move away from it for other reasons, knowing how to make a super simple batch of nut milks is a must. You’ll not only save money, but you’ll also be saving your body from the preservatives, chemicals and added sugar that many of the nut milks include. Today I share a super simple way to make almond and cashew milk.
What I love about making my own at home is there’s no more almond milk going to waste in the refrigerator (because we couldn’t use it fast enough). AND I’m able to customize it to my liking as far as flavors and sugar content.
Friends, making almond milk can be as simple as adding pure almond butter to water. Add your choice of flavor enhancers and natural sweetener and call. it. done! Yep, it’s that easy! Don’t have almond butter on hand, no worries, I got you! I’m also including how to make it with fresh almonds. This recipes makes 12 oz. of almond milk, adapt as necessary for your family.
- 1 tablespoon almond butter (or 14 raw almonds)
- 1 1/2 cups water
- Optional add-ins:
- 1/4-1/2 teaspoon vanilla
- 1-2 Dates, pitted (or other natural sugar such as raw honey or pure maple syrup)
Add all ingredients into a high-speed blender and blend. Use immediately or pour into glass storage jars. Seal tightly and store in the refrigerator for 2-3 days. Enjoy with overnight oats, chia pudding or any of your favorite non-dairy ways!
Cinnamon Date Cashew Milk
The name alone makes me want a glass! This milk is another home-run as far as ease in making. It does take a little prep ahead of time, but comes together in minutes. Get creative and make this your own. Add flavors and natural sugar as you see fit for your family.
- 1/2 cup of cashews (pre-soaked and rinsed)
- 2 cups of water, divided
- 1 teaspoon vanilla
- 1-2 Dates, pitted (or other favorite natural sugar such as raw honey or pure maple syrup)
Soak cashews for 4 hours. Rinse and drain. Add cashews and 1 cup of water to a high-speed blender and blend until cashews are fully broken down. Add remaining water, vanilla and dates (or natural sugar of your choice). Blend again and enjoy! Store any remaining milk in glass storage jars. Seal tightly and store in the refrigerator for 2-3 days.
When it comes to ingredients and the pursuit of an anti-inflammatory diet, eating whole, real food will serve your body every time. By making these items from scratch, you’re avoiding the added chemicals, preservatives and excess sugar that comes with most store bought granolas and nut milks. Give it a whirl! I think you’ll be pleasantly surprised at how easy it is to whip up a batch of nut milk to use for the next couple of days. And that granola we made today…it’ll easily last you a couple of weeks! We’ll work the 15 minutes it takes to throw it together!
Be sure to catch us LIVE next week as we continue to share ways to think outside the box when it comes to breakfast! We’ll see you LIVE on Instagram @dawnlaflinhealth at 12 PM (CT)
- Living an anti-inflammatory lifestyle means getting back to the kitchen. Take control of the ingredients in your food so that you can feel your best
- Skip the preservatives, chemicals and added-sugar of most store-bought granola and nut-milks
- Enjoy a batch of high protein, sugar-free granola that helps add healthy fats, protein, texture and flavor to your dishes and snacks.
- Making almond and cashew milk can’t be any easier than this
- Join my Anti-Inflammatory Lifestyle Support Facebook Group, click HERE to join. Here you’ll stay in the know and ahead of curve for your inflammation game
- Follow me on Instagram @dawnlaflinhealth
- Make an appointment for a free discovery call with me (your anti-inflammatory lifestyle coach) to chat about your safer beauty swaps. Click HERE to schedule
About Gabriela and Dawn:
We’re PASSIONATE about helping people feel more confident in the kitchen! We know first-hand how challenging it can be to start this journey with food. Through our series, we’re hoping to empower others to try new foods, learn what ingredients to avoid (and why) all-the-while becoming more confident cooks when it comes to leading an anti-inflammatory lifestyle.