healthy

Banana Nut Muffin Smoothie

This smoothie tastes EXACTLY like a banana nut muffin - and I'm definitely not mad about it.

It's been my go-to smoothie recipe lately and I have a feeling you're gonna love it too!

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▼ BANANA NUT MUFFIN SMOOTHIE ▼

INGREDIENTS:

- 1/2 c. water

- 1/2 c. non-dairy milk

- 2-3 frozen bananas, peeled

- 1/4 c. walnuts (soak overnight for creamier texture)

- handful of spinach (optional)

- 1/4 c. oats (uncooked)

- 2 dates

- 1 tbsp. ground flaxseed

- 1/4 tsp. vanilla extract

- 1/8 tsp. cinnamon

- pinch of allspice (optional)

DIRECTIONS:

Add all ingredients to a blender and blend until smooth and creamy.

Enjoy! ❤️

xx Kristen

Instant Pot Baked Potatoes

Making baked potatoes in the Instant Pot is SO easy - IT’S kind of unbelievable!

And they come out perfect every time!

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- INSTANT POT BAKED POTATOES -

- INGREDIENTS -

1 cup cold water

4-10 medium-sized potatoes, scrubbed (I used russet)

- DIRECTIONS -

1. Pour the cold water into the bottom of the Instant Pot and place the trivet on top of the water.

2. Prick each potato 5-6 times and then place them into the Instant Pot.

3. Close the lid and set the valve to sealing.

4. Cook the potatoes on high pressure for 12 minutes*.

5. After the 12 minutes is up, let the pressure naturally release for 8-10 minutes.

6. Release the rest of the pressure manually.

7. Open up your Instant Pot and the taters should be perfectly done. Enjoy!

*the cooking time may vary depending on the size of your potatoes

*for small potatoes, cook for 10 minutes

*for extra large potatoes, cook for 18-20 minutes

NOTE: If you like your baked potatoes extra crispy on the outside: Preheat your oven to 400F. Once the potatoes are done in the Instant Pot, rub them with a little bit of olive oil and sprinkle them with salt and bake them for 10 minutes. Boom. Crispy-ass baked potatoes!

Love you guys!!! ❤️

xx Kristen

The BEST Matcha Latte

I legit don't know what I'd do without my morning matcha latte.

This thing is THE BEST.

It's easy, it's vegan and it's super healthy too!

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- THE BEST MATCHA LATTE -

- INGREDIENTS -

1 cup water (hot, but not boiling)
1 cup non-dairy milk (hot, but not boiling)
2 dates (Medjool are my fave)
1 tbsp. coconut butter
1 1/2 tsp. matcha powder
sprinkle of turmeric
tiny pinch of black pepper
sprinkle of cinnamon

- DIRECTIONS -

1. Add all ingredients to a blender and blend on high for 1 minute.

2. Pour into a mug and enjoy!

NOTE: If you want your latte a little bit thicker, just reduce the amount of water and go from there.

NOTE: Heating your liquid to a temperature above 170F might make your matcha latte a little bit bitter.

Happy matcha latte making!!!

I love youuuuuu!!! ❤️

xo Kristen

Matcha Nice Cream

If you've never had matcha nice cream before then you're in for a special lil treat.

This stuff is oh-so-delicious but it's also SUPER healthy!

You're gonna LOVE it!

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- MATCHA NICE CREAM -

- INGREDIENTS -

- 2 large frozen bananas
- 2 tsp. matcha powder
- 1/4 c. non-dairy milk (more if needed)
- 1 tbsp. coconut butter (optional)
- 1/4 tsp. spirulina (optional)

- DIRECTIONS -


1. Add all ingredients to a high-speed blender or a food processor.

2. Blend until smooth and creamy (like ice cream!), scraping down the sides as necessary.

TIP: Start on a low speed and use your tamper (if you're using a blender) until it starts to come together. Then increase the speed, adding more milk if needed, and watch the magic happen.

BOOM. ICE CREAM BABY!

❤️ ENJOY ❤️

xo Kristen

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Instant Pot Vegan Mashed Potatoes

These no-drain, Instant Pot Vegan Mashed Potatoes are quick, easy and absolutely delish!

Plus, they’re SUPER healthy too!

What else can you ask for in a recipe?!

Not much, if you ask me!

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 - INSTANT POT VEGAN MASHED POTATOES -

(serves 4-6)

Ingredients:

- 2 lbs. russet potatoes
- 1 c. vegetable broth
- 1/2 - 1 c. unsweetened, plant-based milk
- 1 - 2 tsp. sea salt
- 1/4 tsp. white pepper

NOTE: This is a super simple recipe, so feel free to jazz it up with some roasted garlic, nutritional yeast, vegan sour cream, vegan cheese...or whatever else you'd like!

Directions:

1. Wash the potatoes and poke them several times with a fork to help steam release during the cooking process.

2. Add the potatoes, as well as the vegetable broth, to the Instant Pot and make sure the top valve is turned to sealing.

3. Set the manual timer for 10-12 minutes (depending on the size of your taters) and let the Instant Pot do it's thing.

4. When the timer goes off, manually release the pressure and open the lid.

5. Poke the potatoes with a sharp knife to test their doneness (they should be soft all the way through). Cook for longer if needed.

6. Once the potatoes are done cooking, warm up the plant-based milk and add that into the Instant Pot with the salt and pepper.

7. Mix well, adjusting the liquid (you can add more veg broth and/or plant-based milk if it's too dry for your liking) and seasonings to taste (feel free to add in whatever else you'd like) and enjoy!

xx Kristen

Beet Blue Cheese Dressing

This vegan blue cheese dressing will CHANGE YOUR LIFE.

Not only is this stuff great on salads, but it's amazing when used as a dipping sauce for fries or vegan wings.

The possibilities are endless you guys!

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 BEET BLUE CHEESE DRESSING RECIPE

(makes ~ 2 cups)

INGREDIENTS:

1/2 c. tahini
1/2 c. beet juice (from canned or jarred beets)
1 tbsp. ume plum vinegar
1 tbsp. apple cider vinegar
1 tsp. miso
2 tbsp. nutritional yeast
3 tbsp. whole dijon mustard
1 tsp. Everything But The Bagel Seasoning*
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Bragg's Liquid Aminos (optional)
1/4 tsp. black pepper

*from Trader Joe's

DIRECTIONS:

1. Add everything to a large bowl and use a whisk to mix well.

2. Adjust everything to suit YOUR taste buds and enjoy!

NOTE: This will last about 5-7 days in the fridge.

Now, go put this on EVERYTHING. And let me know what you think! 

Love you guys! 

xx Kristen

 

⬇ STUFF I MENTIONED IN THIS VIDEO ⬇

Crispy Oil-Free Fries: https://youtu.be/leB3qDy19C0

What Is Tahini? (And How To Use It): https://youtu.be/yVQ4gbYf-NI

Artisana Tahini: https://goo.gl/SfBRVf

Ume Plum Vinegar: https://goo.gl/4ziW5p

Bragg's Liquid Aminos: https://goo.gl/cVu2xq

Violife Feta: https://goo.gl/61ShGZ

Raw Cereal Bowl

This Raw Vegan Cereal Bowl is super easy, super tasty and SUPER healthy!

It's even better topped with my Homemade Cashew Milk - which just so happens to be raw too!

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- RAW CEREAL BOWL -

Ingredients:

- 1 apple (I use Honeycrisp)
- cinnamon
- oats
- dried, unsweetened coconut shreds
- walnuts
- blueberries (bananas are good too!)
- raisins
- raw buckwheat groats
- cacao nibs
- non-dairy milk (I use homemade cashew milk)

Directions:

Add all ingredients (or whatever ingredients you'd like) to a bowl and top with your choice of non-dairy milk.

Enjoy!

xx Kristen
 

Instant Pot Black Beans & Rice

Making black beans & rice has never been so easy!

I love this recipe because it's quick, it's simple and it's HELLA tasty! 

You're definitely gonna want to try this at home. 

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 - INSTANT POT BLACK BEANS & RICE -

Ingredients:

- 1 cup brown rice
- 1 cup black beans
- enough water to cover the rice and beans by about 3/4 of an inch
- 1/4 onion, sliced
- 2 cloves garlic, minced
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 2 tbsp. nutritional yeast
- 1/2 - 1 tsp. sea salt
- 1/4 tsp. black pepper
- Optional add ins: your favorite salsa or hot sauce
 

Directions:

1. Put the rice and beans into the Instant Pot and cover with at least a half inch of water.

2. Add in the rest of the ingredients and stir well.

3. Set your Instant Pot for 25 minutes on the manual setting (make sure the valve is turned to sealing and the pressure is on high).

4. Once the 25 minutes is up, wait until the timer counts up to 10 minutes and use a towel to turn the valve from sealing to venting. Be careful - that shit is hot!

5. Let the pressure release for another minute or so, open your Instant Pot, give the rice and beans a good stir, and boom - perfect rice and beans for all your burrito bowl needs. Enjoy!

NOTE: Cooking time may vary depending on your location, the age and size of your beans and rice, how they've been stored, etc. So keep that in mind! Play around with this recipe until it's just right for you!

I hope you love this recipe as much as I do! 

xx Kristen

P.S. Want an Instant Pot?! Get one here

CHOCOLATE ZOATS (aka Zucchini Oats)

OMG. These zoats are my new fave! 

They're vegan, they're delicious, and they're packed FULL of nutrients.

They straight-up taste like brownie batter and I LOVE it!

 

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- CHOCOLATE ZOATS -

Ingredients:

1/4 c. non-dairy milk

1 tbsp. chia seeds

2 dates, pitted and chopped

1/2 of a small zucchini, grated

1 small banana, mashed

1 c. water or non-dairy milk, add more as needed

1/3 c. oats

2 tbsp. cacao (or cocoa) powder (add more if you want it super chocolatey)

1/4 tsp. cinnamon

1 tbsp. maca powder (optional)

Topping Ideas:

fresh or frozen fruit
nut or seed butter
hemp seeds
walnuts
coconut shreds
cocoa or cacao nibs
your fave non-dairy milk

Directions:

1. Whisk together 1/4 c. of non-dairy milk and the chia seeds and set aside to thicken up.

2. To a pot on medium-high heat, add 1 c. of water (or non-dairy milk), the chopped dates, and the grated zucchini. Bring to a low boil.

3. Once boiling, stir in the oats, turn the heat down to med-low, cover and cook until the oats are done - usually around 5 - 7 minutes. FYI: This will depend on the type of oats you're using.

4.Turn the heat down to low and add in the cacao powder, mashed banana, cinnamon, maca powder, and the chia seed mixture you set aside earlier. Mix well, adding in more water or non-dairy milk if needed.

5. Cook for another minute or so on low heat to let everything come together and get all nice and yummy.

6. Top with your desired toppings and enjoy!

xo Kristen