Paleo Maca Cacao Protein Shake

Who here made a new years resolution of making it to the gym more this year? As a frequent gym-goer, it always makes me happy to see how packed the gyms are in January because I know all those new peeps are there trying to better their lives and that’s just amazing. But also like a part of me is like “okay happy for you but also can you please get off the machine I need to use kthanksbye.

BUT most of me is just super stoked for all the new do-gooders and I would love to help ease the fitness process by telling you about my absolute FAVE whole-food paleo protein powder that tastes like an absolute dream. Especially in this maca cacao shake. It’s called Rootz Protein and literally it has changed me life. It’s the ONLY protein powder that doesn’t upset my gut and has no added sugar or preservatives. I mean look at these ingredients people!!!!!

Amazing. And to getcha going on all your future gainzzzzz you can use the code “bitesbybai” at checkout for 10% off your entire order.

K and also real quick plug for maca and raw cacao which are two superfoods that are naturally mood elevating, give you energy, and support longevity and overall happiness sooooo basically you need this shake in your life.

That is all, my peeps. Happy Monday!!

Paleo Maca Cacao Protein Shake

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 2 pitted medjool dates
  • 1 scoop Rootz Protein Powder
  • 1 tbsp raw cacao nibs
  • 1 tsp maca powder
  • 1/2 cup unsweetened almond milk
  • 4-6 ice cubes

Directions

  1. Add all your ingredients to a high-powered blender and blend until smooth.
  2. Pour into a glass and enjoy!

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The MOST Delicious Vegan Mozzarella Pizza From never Scratch

K never ordering pizza ever again because nothing will top this pizza that we made for lunch today (except maybe a pizza from Italy, they probs have me beat).

I came to realize that I was stressing myself out trying to eat too healthy all the time, so this year this girl is gonna treat herself when she wants to. AND I just got a fantastic new job so today we had to celly, obviously. And this really isn’t even too bad for you if ya think about it because I made the dough from scratch so I knew exactly what was going into my body. Boom.

All the dough has in it is organic unbleached flour, yeast, EVOO, water, and and then we topped this beautiful babe with tomato sauce, tomatoes, portobello mushrooms, For The Love of Cheese dairy free plant based buffalo motzahrella (SO GOOD), arugula, and a little bit of fresh grated parmesan. Then we baked it in a cast iron skillet at 550 F for about 15 minutes and then bam: heaven on the tastebuds!

Happy Sunday my loves!


Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
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Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
  2.  

  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
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Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!


Healthified Dairy, Gluten, and Refined Sugar Free Date Nut Pinwheels

OKAY date nut pinwheels have forever been my fave Christmas cookie and this year I’ve made my best decision yet in healthifying these bitches. Huge shout out to The Toasted Pine Nut for her delish egg, refined sugar, gluten, and dairy free cookie dough (borrowed from her Gluten Free Cinnamon Swirl Cookie Recipe) that I used for this recipe and just switched up the filling.

K that’s really all I need to say here cuz these tasty lil treats speak for themselves. So I’m gonna get back to spending time with my family now, but ENJOY and have a very happy holidays!!!!


Healthified Dairy, Gluten, and Refined Sugar Free Date-Nut Pinwheels

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

Ingredients

  • The Toasted Pine Nut’s Gluten-Free Dough
  • ¾ cup ghee
  • ½ cup raw honey
  • 1 tsp vanilla extract
  • 4 cups almond flour
  • ¼ cup tapioca flour
  • Date-Nut Filling

  • ¾ pound soft medjool dates, pitted and chopped
  • 1/3 cup coconut sugar
  • 1/3 cup water
  • ½ cup chopped pecans

Directions

  1. Add your ghee, honey, and vanilla together in a bowl and whisk until well combined.
  2. Add in the almond flour and tapioca flour and thoroughly combine until a dough forms.
  3. Dump the dough out onto a piece of wax or parchment paper and place another piece on top. Roll out the dough until it’s an even sheet about ¼ inch thick.
  4. Place in the freezer to set for at least 10 minutes.
  5. Meanwhile, combine all ingredients for the date-nut filling in a saucepan and heat over low heat, stirring continuously until a thick paste forms. Remove from heat.
  6. Using a spatula, spread the date filling in an even layer over the dough.
  7. Using the parchment or wax paper to help you, carefully roll the dough until you have a round log.
  8. Roll the log in wax or parchment paper and refrigerate for an hour.
  9. Pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper.
  10. Remove your log from the fridge and slice it into cookies about ½ inch thick. Place them on your lined baking sheet and cook until they start to get a golden color, about 12-15 minutes.
  11. Allow to cool for 5 minutes then enjoy!