Snacks Archives - Page 2 of 4 - Sole to Soul Coaching

August 31, 2021

Pumpkin Muesli Muffins

ONE DAY TO WELLNESS: Pumpkin Muesli Muffins INGREDIENTS: 1 cup spelt flour 1 cup almond flour ½ cup muesli 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg 6 tablespoons date sugar 1 tablespoon ground flax seed 1¼ cup oat milk 1 cup pumpkin 1 tablespoon lemon juice 1½ tablespoons

January 10, 2021

Cauliflower Popcorn

INGREDIENTS: 2 TBS of olive oil 3/4 to 1 lb cauliflower  Iodine salt (sea is good) to taste PREPARATION: Preheat oven to 425.  Brush baking sheets with some olive oil. Cut cauliflower into 1 inch florets. Toss with olive oil and Iodine sea salt and spread on to baking sheet evenly. Roast for about 10

June 28, 2020

Low FODMAP Energy Bar

Low FODMAP Energy Bar INGREDIENTS: 2/3 cup Almonds (roasted or to chopped) 2/3 cup Natural no salt or sugar Peanut Butter 1 1/4 cup Rolled Oats 2/3 Cup Maple Syrup 1/3 Cup Dried Unsweetened Cranberries 1/3 cup Dried Banana 2/3 cup Quinoa Flakes 2/3 cup Puffed Brown rRce 1 1/4 TBS Chia Seeds 1 1/4

May 28, 2020

Cashew Cream

INGREDIENTS: 1/2 cup raw, unsalted cashews 3 tablespoons of 100 % maple syrup 2 teaspoons vanilla extract WaterPREPARATION: Using a food processor or grinder, grind nuts to a fine meal. Add ground cashews, maple syrup, and vanilla into a blender. With blender running, slowly add water until you achieved desired creamy consistency. Add a dollop

May 28, 2020

MEXICAN CHOCOLATE WITH PINEAPPLE

Mexican Chocolate Sauce with Pineapple INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 chipotle powder 1/2 cup cocoa powder (dark, unsweetened) 1 fresh pineapple, peeled and cut into chunks or spears for dipping PREPARATION: In a small pot, combine  almond milk, dates, vanilla, cinnamon,

May 28, 2020

Sprouting Broccoli Salad

Sprouting Broccoli Salad INGREDIENTS: 3/4 cup farro 6 -8 Brussels Sprouts 2-4 mini sweet peppers 2 oz Castelvetrano olives 2 garlic gloves 1 lemon 1 cup broccoli florets  FOR THE DRESSING: 1/3 hemp seeds 1 tablespoon white miso paste 1/4 cup sunflower seeds 1/2-1 lemon PREPARATION: Add faro and a pinch of salt to a

May 17, 2020

Super-Hydrating Smoothie

SUPER-HYDRATING SMOOTHIE INGREDIENTS: 6-8 ounces of chills coconut water, unsweetened 1/2 cup frozen strawberries 1/2 cup frozen pineapple chunks 1/2 banana, fresh or frozen 1/4 cup fresh mint leaves 1 inch fresh ginger, grated 1 scoop of high quality vegan protein powder of choice, unsweetened 1 tablespoon chia or ground flaxseeds Ice if needed PREPARATION:Put

May 06, 2020

Cherry Berry Melon Pre-Workout Smoothie

INGREDIENTS: 2 Cups frozen cooked beets  Cups of frozen watermelon 2 Cups Frozen Berries 2 Cups Frozen Cherries 8 Pitted Medjool Dates 6 cups of water PREPARATION: Blend all ingredients in a high speed blender. To cook the beets, thoroughly scrub them, then cut them into one-inch cubes. Place the beets on a silicone mat

May 04, 2020

APPLE CINNAMON STUFFED DATES

INGREDIENTS; 1 apple 1/2 teaspoon cinnamon 6 medjool dates PREPARATION: Cut the apple into thin wedges  removing the core and seeds. Lay the slices flat on a plate or platter and sprinkle with cinnamon. Make an incision on one side of the date and remove the pit.  Open the date and place a cinnamon apple

May 03, 2020

Smokey Roasted Chickpeas

INGREDIENTS: 1 15 oz can of salt free chickpeas  (BPA free lining), 1 tablespoon Date Sugar  1 tablespoon nutritional yeast  2 teaspoons white misto paste 1 1/2 teaspoon smoked paprika 1/4 teaspoon onion powder 1/2 teaspoon Savory Spice Blend DATE SUGAR: 1 cup of pitted dates 1 cup of boiling water 1 -2 teaspoon lemon