Simply Hot Chocolate
2 cup unsweetened coconut or almond milk
2tbsp raw carob or cacao powder
pinch nutmeg (optional)
1/2 scoop chocolate vegan protein powder (optional)
1.5 tbsp raw honey or agave or coconut sugar
Place all ingredients in a pot and bring to a boil. Let mixture simmer on medium for 4-5 minutes
1 Spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
1/4 cup brown sugar
Preheat an oven to 400 degrees F (200 degrees C).
Line a large baking dish with aluminum foil. Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.
Make your own healthy, preservative-free pesto in a matter of minutes!
I used the basil from my little herb garden so the taste was so fresh!
Any leftovers I will use over chicken kabob later this week.
2 cups fresh basil
lemon zest from 1/2 a lemon
lemon juice from 1/2 lemon
1 small garlic clove
1/3 cup toasted pine nuts
sea salt and pepper to taste
1/3 cup olive oil
1/3 cup parm cheese
combine all ingredients into a food processor until to liking.
* I personally prefer mine with a few chunks of nuts still so I processed this for less time.