Citrus Upside Down Gluten-Free Muffins

Coming from last weeks vegan appetizers, this week we are going to check out some awesome vegan desserts. It is so much harder for vegans to get a good dessert because so many are based off cream and eggs. When you can’t just go get a bowl of ice cream for dessert you tend to eat desserts less often, which can be good and bad. This week we will give you plenty of dessert options that are also pretty healthy. I hope you enjoy it. 

Citrus Upside Down Gluten-Free Muffins

More At FoodNetwork

Ingredients: (Yield – About 12 Muffins) 

  • 2 Tbsp flax meal
  • ¼ cup + 1 Tbsp warm water
  • ¼ cup + 1 Tbsp melted coconut oil, divided
  • 1 ¼ cups coconut sugar, lightly packed and divided
  • 2 Mandarin oranges + zest
  • 2 ⅓ cups oat flour, sifted (215g)
  • ½ Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ Tbsp cinnamon
  • ½ tsp ginger powder
  • 2 tsp vanilla extract
  • 1 tsp raw apple cider vinegar
  • ¾ cup Bay Bubbles Gimbi Pink Grapefruit, at room temperature


1. In a small bowl, whisk together the flax meal and warm water. Make sure to add the flax meal into the bowl first, and stir the water into it, as opposed to vice versa. Place the bowl into the refrigerator for 30 minutes so it can gel together.

2. While the flax egg sits divide 1 Tbsp of melted coconut oil between the 12 cavities of a muffin tin, or 1/4 tsp melted oil per cavity. Use your fingers to lightly spread a little bit of oil up the sides of the cavity, but keep the majority of it on the bottom of the cavity, and rub around to evenly coat it.

3. Divide 1/4 cup of coconut sugar between the cavities (about 1 tsp per cavity) sprinkling evenly, just onto the bottom of each cavity.

4. Zest both of the oranges into a large bowl (you’ll use it later) and then peel them. Place the oranges on their side, and slice each into 6 thin slices. Gently place one slice into the bottom of each muffin cavity. Set aside and preheat your oven to 350ºF.

5. In a medium bowl, stir together the sifted oat flour, baking powder, baking soda, salt, cinnamon and ginger powder until well mixed. Set aside.

6. Place the remaining 1/4 cup of melted coconut oil and 1 cup of coconut sugar into the large bowl with the orange zest and beat together with an electric hand mixer, just until the coconut sugar is moistened.

7. Add the vanilla extract, apple cider vinegar and the chilled flax egg into the sugar mixture and beat again until smooth and well mixed.

8. Pour the Bai Bubbles into the oil/sugar mixture and whisk until smooth. The top will foam from the carbonation, which is normal. Add the dry ingredients into the wet ingredients and whisk until smooth and lump-free.

9. Divide the mixture between the muffin cavities, filling almost right to the top.

10. Bake until a tooth pick comes out clean, about 18-20 minutes. Let cool for 5 minutes (not more, not less. You don’t want the sugar to start to harden) and then turn the tins upside down onto a cooling rack to release the muffins. Lightly press the muffins down onto the rack to slightly flatten the bottoms and let cool completely. Enjoy!


Thank you for reading. I hope you guys enjoy this weeks topic of desserts. All of these are pretty healthy (at least better than the non-vegan alternatives.) If you have any suggestions of a new topic or a type of dessert let me know in the comment section. Thank you again for reading and for stopping by. Have a great day. 

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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

Sticking to the theme of this whole week on appetizers, and also yesterdays theme of lentils, we are now going to look at a perfect recipe for Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce. This recipe makes a good amount of them so it is perfect to put out on a tray and let people dive in at their own pace. The sauce tastes like it could be a dessert, but it is also very healthy. I hope you try it out and enjoy this one for yourself.

Lentil Nut Mushroom Balls with Cranberry-Pear Sauce

More At OhSheGlows

INGREDIENTS: (Yield – 14 Balls) 

For the lentil balls:
  • 1/2 cup uncooked green lentils
  • 1 cup walnuts halves, finely chopped
  • 2 teaspoons extra virgin olive oil
  • 2 heaping cups finely chopped Cremini mushrooms (one 8-oz package)
  • 3 large garlic cloves, minced
  • 1 cup finely chopped de-stemmed kale leaves
  • 1/3 cup dried cranberries, finely chopped
  • 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon sherry vinegar
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup gluten-free rolled oats, ground into a coarse flour
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste
For the cranberry sauce:
  • 2 cups frozen or fresh cranberries
  • 1 ripe pear, peeled and finely chopped
  • 1/2 cup pure maple syrup
  • small pinch fine grain sea salt


  1. For the balls: Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
  2. Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.
  3. In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.
  4. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
  5. Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.
  6. Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.
  7. For the sauce: Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear. Enjoy!

I hope you try out this recipe sometime. You can always double the ingredients for a bigger party, or half them if you’re making them for a family dinner. Let me know how you like them. Also, let me know what topic you would like to see for next weeks foods. Thanks for stopping by!

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Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free)

This recipe tastes so good its amazing. It is both vegan and gluten-free so no worries there, and it is super healthy too. Instead of regular beef it uses a combination of walnuts and lentils to make a meat like substance. Awesome right? I hope you try this recipe out sometime, and when you do come back and tell me how you liked it. Enjoy!

Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free)

More At OhSheGlows

INGREDIENTS: (Yield – 8 Tacos) 

For the lentil-walnut taco meat (makes 2 1/2 cups):
  • 1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils)*
  • 1 cup walnut pieces, toasted
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon fine grain sea salt, or to taste
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
For the toppings and wraps:
  • 1 to 2 large bell peppers, thinly sliced
  • 1/2 to 1 large onion, thinly sliced
  • Cashew Sour Cream
  • Diced tomatoes or salsa
  • Green onion
  • Fresh lime juice
  • Lettuce wraps (large romaine, iceberg, or butter lettuce leaves)
  • Other topping options: sliced avocado, hot sauce, cilantro, etc.


  1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water.
  2. Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
  3. Sauté the pepper and onion filling: Add 1/2 to 1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15 to 20 minutes, reducing heat if necessary and stirring frequently, until translucent.
  4. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you’ll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
  5. Prepare the rest of your vegetable toppings and wash and dry the lettuce wraps.
  6. Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sautéed peppers and onion, and the rest of your desired toppings. Enjoy!
  7. Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

This recipe is great for an appetizer or just a mid afternoon snack, and it lasts for a while in the fridge so you can have it for a few days straight. I really hope you try it out. Leave a comment if you like it and also tell me if I could change anything! Also, tell me what recipe you would like to see tomorrow! Thanks for stopping by.

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Hemp Seed Tabouli

Todays recipe is perfect for making a huge bowl and just setting it out for people to take as they want it, and trust me, they will come back for seconds. It is a perfect blend of light flavors that will compliment almost any meal you are preparing. Try it for your next cookout!

Hemp Seed Tabouli

More At OhSheGlows

INGREDIENTS: (Yield – 4 Servings) 

  • 1 cup fresh parsley
  • 1/2 cup fresh mint leaves
  • 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
  • 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
  • 1 cup shelled hemp seeds
  • 2 tablespoons hemp oil (I used olive oil)
  • 2 tablespoons freshly squeezed lemon juice


  1. In a food processor fitted with the “S” blade, process the parsley, mint, and sea salt until minced.
  2. Transfer the herbs and salt to a large mixing bowl. Add the tomatoes, hemp seeds, hemp oil, and lemon juice. Mix well, serve, and enjoy! (The tabouli will keep for 2 days in a fridge.)

Like is said above, the Hemp Seed Tabouli is a perfect light appetizer or side dish for basically any meal. Let me know how you like it, and if you would change anything. I hope you try it out soon!

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Crispy Smashed Potatoes with Avocado Garlic Aioli

Today we are going to check out an awesome, crowd-pleasing recipe. The Crispy Smashed Potatoes with Avocado Garlic Aioli has an amazing taste, and is a perfect combination of comfort food and and exotic taste. I hope you try it out soon.

Crispy Smashed Potatoes with Avocado Garlic Aioli

More At OhSheGlows

INGREDIENTS: (Yield – 7 Servings) 

For the potatoes:
  • 2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)
  • 2 to 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper, for seasoning
  • Garlic powder or granules, for sprinkling on top
  • 1/3 to 1/2 cup fresh parsley, minced
For the Avocado Garlic Aioli:
  • 1 large avocado, halved and pitted
  • 1 large or 2 small garlic cloves
  • 1/2 tablespoon fresh lemon juice, or more to taste
  • 1/4 cup soy-free Veganaise (or vegan mayo of choice)
  • Fine sea salt and freshly ground black pepper, to taste


  1. Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
  2. When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F.
  3. When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.
  4. Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, “smash” (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
  6. Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. 
  7. Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.
  8. Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and enjoy!

The Crispy Smashed Potatoes with Avocado Garlic Aioli is one of the best side dishes you can have. This goes especially well with comfort type foods, because this has the attributes of a comfort food, but it is lighter and easy to digest as well. Try it out and let me know how you like it. 

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Butternut, Sweet Potato, and Red Lentil Stew

A new week means a new set of recipes that we are looking at. This week we will be looking at a bunch of vegan appetizers. To start the week of, we will look at a butternut, lentil, and sweet potato stew. I hope you try it and tell me how you like it!

Butternut, Sweet Potato, and Red Lentil Stew

See More At OhSheGlows

INGREDIENTS: (Yield – 11 Cups) 

  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 medium onion, diced (about 2 cups/280 g)
  • 3 to 4 large garlic cloves, minced
  • 3 cups (400 g) peeled, seeded, and diced butternut squash
  • 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)
  • 3 cups (750 mL) low-sodium vegetable broth
  • 1 (14-ounce/398 mL) can diced tomatoes
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1/2 cup (100 g) dried red lentils, rinsed
  • 3 tablespoons (45 mL) tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, or more if you like heat
  • Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)
  • Freshly ground black pepper, to taste
  • 3 teaspoons (15 mL) apple cider vinegar, or to taste
  • 1 bunch chard, stemmed and finely chopped
  • Fresh cilantro or parsley, minced
  • Cooked rice
  • Garlic powder and chili powder


  1. To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
  2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
  3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.
  4. Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.
  5. Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
  6. Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you’ll blend too much of the veggies). This thickens the broth.
  7. Stir in the chard, and cook for another couple minutes until the greens are wilted.
  8. Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired. Enjoy!
  9. Leftovers will keep in the fridge for up to 5 days, and they freeze well too.

This is great for the start of a big dinner. It is very filling so I recommend eating less than you would for most other soups. 11 cups is enough for about 4-6 people. Tell me how you like the seasonings and if you would change anything. Also, if you want to see any recipe on here you can let me know and I will make sure to include it in one of these next weeks. Comment how you liked it! Thanks for stopping by. 

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Spiced Chickpea “Nuts”

Following the trend of this week, and also what we did yesterday, today we will look at a great substitute for a nutty snack. Nuts are a great snack to tide you over from lunch to dinner, but they can be very high in calories. We have decided to show you a recipe for a great low calories substitute of nuts that will also fill you up. 

Spiced Chickpea “Nuts”

More At EatingWell

INGREDIENTS: (Yield – 4 Servings) 

  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt


  1. Position rack in upper third of oven; preheat to 450°F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes. Serve and enjoy!

If you try this recipe out let me know down in the comments how you liked it. It is a simple and easy recipe, it really should only take about 15 minutes. This would be a perfect snack for a time when you eat nuts, but are also trying to slim down.  Let me know what recipe you would like to see for tomorrow and have a good day. Thank you for stopping by!

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Spicy Buffalo Cauliflower Popcorn

This next recipe might seem a little familiar to you if you were following last weeks vegan BBQ adventure. This recipe is like the Sticky Honey Sriracha Cauliflower “Wings” that was posted a few days ago. There are some differences now though. We are going to make it into bite sized pieces of cauliflower, and they are also not going to use the BBQ sauce like Sriracha. Take a look at the recipe below.

Spicy Buffalo Cauliflower Popcorn


More At RawManda

INGREDIENTS: (Yield – 2 Cups) 

  • 2 heads of cauliflower
  • Spicy Buffalo Sauce
  • ¾ -1 cup dates
  • ½ cup filtered water
  • ¼ cup sun-dried tomatoes
  • 2 – 3 tablespoons nutritional yeast
  • 2 tablespoons raw tahini
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon turmeric


  1. Chop your cauliflower into tiny pieces, cutting the florets as small as possible to get the crunchiest and most flavorful popcorn!
  2. Place all ingredients for spicy buffalo sauce in a high speed blender and blend until mixture reaches a thick uniform consistency.
  3. Pour or spoon your spicy buffalo sauce into a large mixing bowl and set aside.
  4. Toss the florets into your spicy buffalo mixture and stir until every piece is well covered with the sauce.
  5. Place your spicy buffalo cauliflower florets onto your dehydrator trays.
  6. Optional: Sprinkle a little sea salt or favorite herbs over top of your cauliflower.
  7. Dehydrate at 115 F for 12 – 24 hours, until desired crunchiness. The longer you dehydrate the crunchier your cauliflower will get. 
  8. Serve and enjoy!

If you try this recipe out let me know down in the comments how you liked it. This would be a perfect snack to watch the movies with, or maybe you could even put it in with a dinner or lunch. Tell me how you liked it! Let me know what recipe you would like to see for tomorrow and have a good day. Thank you for stopping by!

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Oven-Roasted Tomato Bruschetta

Yesterday we looked at a great breakfast or early morning snack, while today we are going to be looking at an afternoon snack or a perfect appetizer for a fancy dinner. Here is the recipe to make oven-roasted tomato bruschetta. The sweet flavor from the tomatoes will start up your palate and make that savory dinner a lot more enjoyable. I hope you try it out! 

Oven-Roasted Tomato Bruschetta Recipe

More At SeriousEats

INGREDIENTS: (Yield – 6 Servings)

  • 2 (28-ounce; 794g) cans peeled whole tomatoes, drained, stem ends trimmed and any bits of skin removed
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 15 large basil leaves, thinly sliced into a chiffonade
  • Red wine vinegar, to taste
  • Sugar, to taste
  • Freshly toasted sliced bread, for serving
  • Halved garlic cloves, for rubbing on toasts


  1. Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper. Working over a bowl, using your fingers, tear each tomato in half and press out and discard the seeds. Arrange tomatoes on prepared baking sheet in one layer, season with salt, and drizzle all over with olive oil. Transfer to oven and cook until excess juices have evaporated and tomatoes look slightly dry on the exterior but still moist within, about 1 hour.

  2. Transfer oven-roasted tomatoes to a work surface and chop finely. Transfer to a large mixing bowl. Add 1/4 cup olive oil and basil and stir well. Season with salt and add red wine vinegar, about 1 teaspoon at a time, until tomatoes are very lightly tart. Stir in a pinch of sugar to help pump up tomatoes’ natural sweetness even more; add more sugar sparingly to taste, if desired.
  3. Rub top sides of toasts all over with garlic (rub more on for a stronger flavor, or less for a gentler one). Drizzle toasts with olive oil and season lightly with salt. Spoon tomatoes on top and serve. 

If you try this recipe out let me know down in the comments how you liked it. I think it would be perfect for an appetizer at your next fancy dinner, or just as a mid afternoon snack. Tell me what other spices you used too! Let me know what recipe you would like to see for tomorrow, and have a good day. Thank you for stopping by!

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Salted Chocolate Avocado Pudding Bowls

This next recipe we are going to look at is perfect. It is cool, refreshing, and perfect for a summer day. Try this recipe out and tell me in the comments how you like it. 

Salted Chocolate Avocado Pudding Bowls

More From OhSheGlows

INGREDIENTS: (Yield – 3 Servings)

  • 3/4 cup packed avocado (from 1 medium avocado)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown rice syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon natural smooth roasted almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 plus 1/8 teaspoon fine sea salt, or to taste


  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavor when enjoyed the same day, but it’s still good the next day too! Enjoy!


  • Coconut Whipped Cream
  • Fresh berries
  • Finely chopped almonds or other nuts
  • Grains or cereals

If you try this recipe out let me know down in the comments how you liked it. I think it would be perfect for a snack, or just a smaller breakfast. Let me know what recipe you would like to see for tomorrow, and have a good day. Thank you for stopping by!

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