Vegan Butterbeer Recipe

Vegan Butterbeer Recipe

My daughter is a HARRY Potter Fanatic and was looking for a recipe she could have, that is non dairy. 

This is a sweet drink, for sure, but definitely tasty if you have a hankering. 

Ingredients we used:

Ingredients

For the Soda
• 2 12 ounce Cream Soda bottles (chilled). We used Virgil's.
• 1/4 tsp professional strength imitation butter flavor (if using anything less stronger, increase to 1/2 tsp) for each serving
• 1/4 tsp caramel extract
• A pinch of salt for each serving. We used Himalayan Salt.
For the foam topping 
• 1/2 cup coconut whipping cream {can sub heavy whipping cream if you don't need dairy free}
•  4 drops of Sweetleaf Vanilla Creme liquid Stevia {can sub with 2 tbsp sugar}
• 1/2 tsp vanilla extract
• 1/4 tsp professional strength imitation butter flavor (if using anything less stronger, increase to 1/2 tsp)

Directions

1. Whip the coconut cream with stevia, vanilla extract and imitation butter flavor until soft peaks are formed. Set aside.
2. In a beer mug (or a souvenir mug), add the imitation butter, caramel extract and a pinch of salt and mix. 
3. Pour in the chilled soda.
4. Top it with a portion of whipped cream and serve.
5. Stir as you savor this marvelous Butterbeer!

***IF your whipping cream doesn't thicken up, like ours didn't, simple add half the mixture to the bottom of each class and pour the cream soda slowly over it. Give it a stir and enjoy.

My Take:

An adult version can include an ounce of rum or caramel vodka in the drink.

xoxo, 

Karie

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3 Ingredient Chocolate Peanut Butter Cups

3 Ingredient Chocolate Peanut Butter Cups

recipe courtesy of Emily G.

Ingredients

• 4 tablespoons of coconut oil
• 8 tablespoons of chocolate shakeology
• 4 teaspoons of natural peanut butter

Instructions

1. Place 2 tablespoons of coconut oil in a microwave safe bowl. Microwave for 30 seconds until the coconut oil is liquefied.
2. Stir in 4 tablespoons of chocolate shakeology.
3. Divide the chocolate mixture evenly between 8 spots in a mini muffin tin.
4. Place in the freezer for 5 minutes.
5. Pull the muffin tray out of the freezer. Place a half a teaspoon of peanut butter on top of each chocolate disk. Spread the peanut butter evenly over the hardened chocolate with a knife.
6. Melt the remaining 2 tablespoons of coconut oil in the microwave.
7. Stir in the remaining 4 tablespoons of chocolate shakeology in. Use this to pour on top of the peanut butter layer.
8. Place the muffin tin back in the freezer and leave it in there for at least 30 minutes.
9. The chocolate cups will slide easily out of the tin.

Notes

You will want to melt the coconut oil and stir in the chocolate shakeology in two batches so it doesn't harden up on you while the first layer of chocolate is hardening in the freezer.

Keep the cups stored in the fridge or freezer for the best consistency.

21 Day Fix Container Equivalent: I usually consider these a splurge and do not count them but you could count as 2 spoons per cup.

When you make them, let me know how you LOVE them <3 Enjoy!

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Chunky Monkey Breakfast Shake

🐵🍌🐵🍌🐵Chunky Monkey Breakfast Shake🐵🍌🐵🍌🐵

🎯Hearty and full of super foods my body needs. I add in the spinach to get in all the greens I need on the #21dayfix and I can't even taste it!🤗

🍫Just chocolate goodness🍫

More Info on Shakeology

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Cashew Queso Sauce

Cashew Queso Sauce

This nutty concoction tastes like creamy queso sauce, but it doesn’t have an ounce of cheese. Perfect for me, because I am dairy free. 

Cashews soaked in water magically transform into a luscious sauce that’s just like nacho cheese. 

Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 12 servings, 2 Tbsp. each

Ingredients:
1 cup raw cashews
3 cups water, divided use
2 Tbsp. tomato paste, no sugar-added
1 tsp. chili powder
½ tsp. smoked paprika
⅓ cup nutritional yeast
¾ tsp. sea salt (or Himalayan salt)
2 Tbsp. fresh lemon juice

Preparation:
1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. Keep refrigerated for up to five days.

Chicken Gumbo

Chicken Gumbo

This Cajun-style stew uses lean chicken breast meat in place of high-fat sausage, and is thickened with arrowroot instead of butter and flour. Aromatic spices combine in a luxuriously rich sauce with okra and other vegetables. If fresh okra is not available in your local market, frozen okra will work just as well.

Total Time: 1 hr.
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 8 servings

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, coarsely chopped
1 medium celery stalk, chopped
1 medium green bell pepper, chopped
4 cloves garlic, finely chopped
1½ lbs. raw chicken breast, boneless, skinless, cut into 1-inch strips
2 Tbsp. arrowroot (or corn starch)
3 cups low-sodium organic chicken broth
1 bay leaf
½ tsp. dried thyme
½ tsp. ground black pepper
2 tsp. hot pepper sauce (like Tabasco®)
8 oz. medium okra, sliced into ½-inch pieces (about 1 cup)
2 cups cooked brown rice

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, carrots, celery, and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion softens.
3. Add garlic and chicken; cook, stirring frequently, for 4 to 5 minutes. Set aside.
4. Add arrowroot to broth; whisk to blend.
5. Slowly whisk broth into chicken mixture; cook, stirring constantly, for 2 minutes, or until mixture thickens slightly. The mixture should not be lumpy.
6. Add bay leaf, thyme, pepper, and hot sauce. Bring to a boil, stirring frequently. Reduce heat to medium; cook for 10 to 15 minutes.
7. Add okra; cook, stirring frequently, for 10 to 15 additional minutes. Remove bay leaf.
8. Serve about ¾ cup over ½ cup of rice.

Choconut Meltaways

Choconut Meltaways

My daughter and I made chocolate covered strawberries and left over chocolate so we poured it in a glass bowl and refrigerated it. 

What we had left over is so delicious. We call it coconut beltways.

Recipe:

1 c coconut oil

1/c c maple syrup

1-1/2 tsp vanilla

1 1/2 c cocoa powder

1/2 c almond butter {we used the crunchy kind}

Mix the first 3 together on low heat on the stove to melt all together. 

Then whisk coco powder 1/2 c at a time. Pour hot contents into flat bottomed glass bowl and refrigerate.

Enjoy <3