maple syrup

Healthier Hot Chocolate!

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Hot Chocolate is a staple in the winter months! I love having a steaming cup of hot chocolate by the fire on a winter day - nothing says cozier more than that in my opinion! The packaged hot chocolate mixes are full of sugar and unnecessary ingredients, which is why I made a healthier version so I can enjoy my treat and still feel great. Use whatever kind of milk that you prefer when making this recipe, and feel free to add a drop of peppermint or vanilla extract to make it extra special :)

Ingredients:

  • 2 cups unsweetened vanilla almond milk (I use MALK or Three Trees)

  • 2 tbsp maple syrup

  • 2 tbsp unsweetened cocoa powder

Approved my these kiddos too (my nephews)!

Approved my these kiddos too (my nephews)!

Directions:

  • Add all ingredients to a pot over and stir to combine over low heat.

  • Serve plain or with marshmallows, a candy cane, or whatever you like!

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Pumpkin Overnight Oats

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Pumpkin Overnight Oats! How is it mid October already and I haven’t made ONE pumpkin recipe?? I guess having a newborn might be the reason?! For those of you who know me, I love pumpkin….borderline obsessed with it. 

Well, today was a big day. I finally made a pumpkin recipe and I’m pretty excited about it. Overnight oats have always been a favorite breakfast of mine, but even more so now when I feel like I don’t have time to cook up a big breakfast in the mornings. These overnight oats are so satisfying, plus they’re loaded with protein, fiber, and healthy fats, which keep me full and ready to keep going with my busy days with my baby. Made with a few simple ingredients, this is the perfect fall breakfast (or snack)!

Ingredients

  • ½ cup rolled oats

  • ½ cup almond milk

  • ¼ cup plain greek yogurt

  • 3 tbsp pumpkin puree

  • 1 tbsp maple syrup

  • 2 tsp ground flaxseed or chia seed

  • ½ tsp pumpkin pie spice

  • Toasted pecans (optional) for topping

Directions:

  • Combine all ingredients in a bowl or mason jar

  • Place in the refrigerator overnight and enjoy the next morning!

Lemon Blueberry Breakfast Bread

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This healthy and guilt-free breakfast bread is bright and flavorful, with zesty lemon and antioxidant-rich blueberries. It’s perfectly moist and sweet, making it a perfect breakfast treat! As always, there are no refined sugars or flours - just wholesome, good-for-you ingredients! We love reheating a slice in the oven in the mornings with a little butter :)

Ingredients:

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  • 1 ½ cups almond flour

  • ¼ cup coconut flour

  • 1 tsp baking soda

  • ¼ tsp salt

  • 3 eggs

  • ¼ cup coconut oil, melted and cooled

  • ¼ cup maple syrup

  • 1 lemon, zested and juiced

  • 1 cup blueberries

Directions:

  • Preheat the oven to 350 degrees Fahrenheit 

  • In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt

  • In a separate bowl, mix together the eggs, coconut oil, maple syrup, lemon zest and juice.

  • Combine the wet and dry ingredients. Then fold in the blueberries.

  • Pour into a loaf pan and bake for 45 minutes or until toothpick comes out clean

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Carrot Walnut Breakfast Loaf

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We love having freshly baked breads as part of breakfast in my household, and we typically rotate between banana bread and pumpkin bread. Using what I had on hand this week, I created a carrot walnut bread that is so satisfying! I love the added crunch from the walnuts and the warming spices, like cinnamon, ginger, and nutmeg. Hope you enjoy it as much as I do!

Ingredients:

My favorite way to enjoy this bread - topped with an almond butter drizzle!

My favorite way to enjoy this bread - topped with an almond butter drizzle!

  • 1 1/2 cups almond flour 

  • 2 tbsp coconut flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 ½ tsp cinnamon

  • ½ tsp ground ginger

  • ¼ tsp allspice

  • 1 cup grated carrots

  • 3 eggs

  • 3 tablespoons maple syrup

  • 2 tbsp coconut oil, melted and cooled

  • 1 large banana, mashed

  • ½ cup walnuts, roughly chopped

Directions:

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.

  • Whisk together almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and allspice in a large bowl.

  • In a separate bowl, mix together the banana, eggs, carrots, maple syrup, and coconut oil

  • Combine the wet and dry ingredients and then fold in the walnuts.

  • Pour batter into loaf pan and bake for about 45-50 minutes or until a toothpick comes out clean when inserted.

  • Let cool before serving.

Health Benefits of Walnuts:

  • Walnuts are an excellent source of Omega-3 fatty acids, an essential healthy fat. We need more Omega-3 fats in our diet to balance out the Omega-6’s in our diets.

  • The Omega-3 in walnuts supports brain health, especially with memory and thought processing. 

  • Higher amounts of Omega-3 in our diets is associated with more optimal mental health, and less depression, anxiety, and mood disorders

  • The high Omega-3 content in walnuts is also beneficial to heart health by improving circulation, keeping arteries clear, and reducing inflammation

  • Walnuts are also rich in a variety of minerals, including manganese, which is essential for reproductive health and to maintain a healthy metabolism.

Sources and Additional Reading:

Almond Flour Pancakes

Topped here with almond butter, blueberries, and maple syrup

Topped here with almond butter, blueberries, and maple syrup

I LOVE pancakes. They remind me of weekend mornings growing up where my dad would whip up a batch of some good ol’ Bisquick pancakes, cooked in slabs of butter and topped with as much maple syrup as we could fit on our plates. Maybe not the healthiest start to the day, but definitely delicious! These almond flour pancakes are my of keeping up with this weekend morning routine, without feeding my body processed flours and ingredients. These are made with a few simple ingredients and you can enjoy them guilt-free!

Ingredients

(serves 2)

  • 1 cup almond flour

  • 1/4 cup almond milk

  • 2 eggs

  • 1 tablespoon maple syrup

  • 1 teaspoon coconut oil, melted and cooled

  • 1/4 tsp salt

  • ½  tsp cinnamon

Directions:

  • In a medium-sized mixing bowl, whisk together almond milk, eggs, maple syrup, and coconut oil.

  • In a small mixing bowl, mix almond flour, salt, and cinnamon. Then pour into the wet ingredients and combine.

  • Heat a nonstick pan over medium heat. For each batch on pancakes, add some coconut oil to the pan before pouring in some batter. Cook pancakes for about 2-3 minutes per side.

  • Top with maple syrup, yogurt, almond butter, berries, bananas, you name it!