Homemade Almond Milk

Homemade Almond Milk

Creamy, lightly sweet, and so satisfying—homemade almond milk is very tasty! It is kind of a luxury because it is a little expensive and, obviously, more time consuming than just grabbing it off the grocery store shelf! However, it really is decadent…almost like a dessert!!!

My favorite flavor combo is a whole vanilla bean, combined with two Medjool dates, cinnamon, and a dash of sea salt. The secret to a really intense vanilla flavor is blending the entire vanilla bean. You just chop it up and toss the whole bean into the blender. But, if you don’t happen to have a vanilla bean on hand, half a teaspoon of vanilla extract will work just fine.

The only sugar here is from the Medjool dates, so this is a sugar-free recipe!

Print Recipe
Homemade Almond Milk
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
  2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. Shake the jar before drinking, as the mixture separates when sitting.
Recipe Notes

If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice, like sugar-free maple syrup, instead of the pitted dates.

You can use the almond pulp left over after straining through the nut milk bag for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. You can also freeze it.

Low Carb Smoothie

Low Carb Smoothie

This is a great low-carb smoothie. Use this as a go-to recipe for the EDGE meal plans for breakfast-on-the-go. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Chia seeds (soaked in 3 tablespoons of water for 10 minutes), contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. The nut butter adds some healthy fat, plus needed creaminess and texture.  (I recommend that you avoid peanut butter.) The cacao nibs will actually improve muscle structure and enhance nerve function due to their nutritional content. Of course, we’ve all heard about the benefits of avocado and coconut oil and all their “healthy fats.”  They also give this smoothie a delicious, creamy texture.  Finally, top it off with some cinnamon, which is great for blood sugar, and you are ready to go!

Print Recipe
Low Carb Smoothie
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Add contents into a high-powered blender, blending until well-combined.
  2. Top with cacao nibs and cinnamon.
Recipe Notes

 

Butternut Squash Pancakes

Butternut Squash Pancakes

This Butternut Squash Pancakes recipe is an easy way to add some extra vegetables to breakfast! Made with just a few ingredients, they can be made ahead of time and reheated and also make a great, healthy snack!

Print Recipe
Butternut Squash Pancakes
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Option 1: Add all ingredients to a blender and blend until smooth.
  2. Option 2: Combine squash, eggs and vanilla in a small bowl and mix well.
  3. Add baking powder, cinnamon and flour and stir until just combined.
  4. Scoop onto a greased griddle or pan. Flip when bubbly.
Recipe Notes

You don't need a blender for these, but it definitely makes a smoother batter. If you're not using a blender, be sure your squash is very well roasted and soft and mash well before starting! May also use pre-packaged butternut squash.  HEB has packaged, pre-washed and cut-up butternut squash in their produce area!!

Smaller pancakes work much better than larger ones for this recipe.

NUTRITION FACTS INCLUDE 2 TABLESPOONS OF BUTTER, 2 TABLESPOONS OF SUGAR-FREE MAPLE SYRUP, AND 2 TABLESPOONS OF CHOPPED NUTS.

 

Sweet Potato Cashew Cheese

Sweet Potato Cashew Cheese

Oh, YUM, YUM! You are going to love this recipe! It is a take on my other recipe for CASHEW CHEESE.  It is such a treat!! AND, it’s even just a bit pretty, so you can take it to holiday gatherings!!

Also, be sure to look up our recipe for CASHEW CREAMER!

Speaking of the holidays, don’t miss another great cashew creamer recipe, with a holiday twist: PUMPKIN SPICE CASHEW CREAMER!

Print Recipe
Sweet Potato Cashew Cheese
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Prep Time 2 Hours (if soaking cashews)
Cook Time 10 Minutes
Servings
Cups
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Place cashews in the bowl of a food processor. Add the salt, nutritional yeast, and lemon juice, and turn on the motor. With motor running, drizzle a thin stream of water into the bowl until the cashews are forming a creamy, uniform dip consistency. You might need to stop now and then to scrape the bowl.
  2. Add the sweet potato mash, cinnamon, and nutmeg, and blend again. Check the seasoning and then season to taste.
  3. Sprinkle with cinnamon or nutmeg, and eat up! YUM!
Recipe Notes

 

Sweet Potato Casserole with Pecan-Date Topping

Sweet Potato Casserole with Pecan-Date Topping

This sweet potato casserole with pecans is a must for a healthy Thanksgiving table! With no sweeteners and a cinnamon pecan-date topping, you might end up eating the leftovers for breakfast! This sweet potato casserole is naturally sweetened and sure to become a Thanksgiving tradition.

Print Recipe
Sweet Potato Casserole with Pecan-Date Topping
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Stir together all sweet potato casserole ingredients.
  2. In a small bowl, combine all pecan-date topping ingredients, until well combined and coated.
  3. Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface.
  4. Bake at 350º F for 30 minutes.
Recipe Notes

 

Slow Cooker Pumpkin Apple Butter

Slow Cooker Pumpkin Apple Butter

This pumpkin apple butter is great as a spread on things like your favorite grain-free bread, pancakes and waffles, as well as an add-in to your morning protein shake.

Print Recipe
Slow Cooker Pumpkin Apple Butter
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 4 Hours
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Add all ingredients in slow cooker, and stir until combined.
  2. Cover slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
  3. Turn slow cooker off. Allow to cool.
  4. Scoop ingredients into blender or food processor and blend until smooth.
  5. Transfer to a sealable container and keep in the refrigerator for up to 2 weeks.
Recipe Notes

Go to CHALLENGE APPROVED FOODS page for recommendation on sugar-free maple syrup.

Flourless Pumpkin Oatmeal Cookies

Flourless Pumpkin Oatmeal Cookies

These flour-less pumpkin oatmeal cookies are soft baked and healthy enough to be called a “breakfast food!”  They are quick to whip up and you might want to make a double batch because they stay fresh for up to 2 weeks in the fridge and 3 months in the freezer!

Print Recipe
Flourless Pumpkin Oatmeal Cookies
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. In a medium bowl, combine all of the ingredients and stir to combine.
  3. Drop spoonfuls of the batter (about 2 tbsp each) onto the prepared baking sheet, until you have 9 cookies.
  4. Bake 12-15 minutes, or until the cookies are just set. Let cool and enjoy!
Recipe Notes

Make your own oat flour by blending 3/4 cup old fashioned oats in a blender or food processor until smooth flour forms. Or you could try swapping the oat flour out with protein powder.

Pumpkin Protein Cookies (Soft Baked)

Pumpkin Protein Cookies (Soft Baked)

Print Recipe
Pumpkin Protein Cookies (Soft Baked)
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Diet Level:4
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray (or line with parchment paper). Set aside.
  2. In one small bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients. Combine the wet and dry, and mix until well combined.
  3. Scoop 1/8 cup (or 2 tbsp) worth of dough onto baking sheet per cookie, (you may want to mold into shape you want them to be, as they don't spread much). Sprinkle with a few chocolate chips if desired before baking.
  4. Bake for 8-10 minutes, or until set.
Recipe Notes

To make oat flour, take 1 1/2 cups old fashioned oats and grind in a blender or food processor until it reaches a flour consistency.

Pumpkin Pie Protein Bites (No Bake)

Pumpkin Pie Protein Bites (No Bake)

Print Recipe
Pumpkin Pie Protein Bites (No Bake)
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 10 Minutes
Servings
Balls
Ingredients
Prep Time 10 Minutes
Servings
Balls
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Mix everything together in a large bowl until well combined. Add the pumpkin last, adding a little less or more as needed, just until a dough forms. You want the dough more dry than wet because, once it becomes too wet, it becomes sticky.
  2. Scoop 1/8 cup mixture into hands and roll into a ball. Continue until batter is gone.
  3. Place protein cookie dough balls in a plastic container and store in the fridge for up to 2 weeks, or in the freezer.
Pumpkin Spice Syrup

Pumpkin Spice Syrup

YUM!  Pumpkin-flavored syrup!  Now you can enjoy a Pumpkin Spice Latte at home!  You can also use this syrup on almond flour pancakes and waffles.  I love that this is a Diet Level 5 friendly syrup!

Print Recipe
Pumpkin Spice Syrup
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
  2. Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. (You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
  3. Let syrup come to room temperature and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds. You can add a few tablespoons of water to thin it to your liking. (Stays good in the refrigerator for about 2 weeks.)
Recipe Notes

You can use this syrup in pumpkin spice lattes, in a regular cup of coffee, or over almond flour pancakes, waffles, and more!

To make pumpkin spice latte, heat syrup with nut milk of choice (anywhere from 1- 2 cups of milk, and 2-3 tablespoons of syrup, depending on how much milk you want to use and how sweet you want your latte.) Stir syrup/milk mixture into 1/2-1 cup or more of strong, hot coffee, and whisk well to combine.

Loading...