Hallie and Reya of The Nibs & Greens are here to bring us this month's recipe! Add more almond butter into your life with the perfect blend of nuttiness and sweet, creamy coconut!
Almond Butter Coconut Cheesecake
This recipe easily makes two small cheesecakes, but you’re more than welcome to skip the cake-making part and turn the filling into a dessert pudding, topped with berries and chocolate. Whatever way you eat it, it’s almond butter + coconut + cheesecake so you really can’t go wrong!Serves: 2 4" cakesIngredientsCrust¼ cup raw cashews
¼ cup unsweetened shredded coconut
4-5 medjool dates, pitted
½ tsp. vanilla extract
Dash of saltCheesecake Filling1 cup coconut meat (if frozen, defrost overnight)
1 cup almond butter
3 Tbsp. maple syrup
3 Tbsp. unsweetened almond milk
¼ tsp. vanilla extract
⅛ tsp. salt
¼ cup coconut oil, meltedDirectionsCrust
- In your food processor, combine the cashews, shredded coconut, vanilla, and salt. Once the mixture becomes more fine, add the dates one at a time while the food processor is still on.
- Lightly oil two 4” spring form pans with coconut oil. Press the crust into the bottom of each pan.
- In your blender, combine all ingredients except for the coconut oil and blend on high until creamy.
- Add melted coconut oil and blend again for about 30 seconds.
- Pour the filling into each pan and smooth out the top. Any leftover filling can be stored in a jar in your fridge!
- Place both cheesecakes in your freezer overnight. The next day, remove the cheesecakes from the freezer, wipe around the pan with a wet dishtowel and remove the cheesecakes from the molds.
- Place in your fridge to defrost (about 2 hours) and serve with your favorite toppings – we defrosted frozen berries and poured them on top for a AB&J-cheesecake!
XO,Nibs & Greens
It’s hard to resist the combination of banana and almond butter. We increased the temptation by making what we call Monkey Bars, a molasses-sweetened version of almond butter-banana bread topped with a generous layer of melted chocolate and almond butter. These Monkey Bars are low in sugar, vegan, gluten-free, and insanely delicious. We wouldn’t judge you if you ate them for breakfast;)
Makes 16 barsExpand
Hallie and Reya, The Nibs & Greens girls, are back with this month's recipe, and it might be our favorite one yet! This shake is frothy and delicious with the tartness of mango balanced with perfectly sweet vanilla and coconut. It instantly transports you to a tropical beach. This shake can be drank as is, or turned into the most delicious popsicle ever when the mercury rises.
Tropical Protein Shake
The sun is shining, the long sleeves have come off, and all we want is something cold and creamy to drink. In the PNW, when it hits 65 degrees or above, it's basically summer so we decided to jump right in and create the perfect summer smoothie with this Tropical Protein Shake. Combining mango, Vega Vanilla protein powder, and some lime juice, this shake will brighten up your day and fuel all of your outside adventures.
3 cups mango, fresh or frozen
2 cups unsweetened almond milk
1 scoop Vega Sport Vanilla Protein Powder
1 lime juiced
1 cup spinach
Optional: Ice (if you're using fresh mango)
Toasted coconut (recipe below)
This month the Nibs & Greens Girls are back for a special St. Patricks Day Treat! These memory boosting, free radical fighting, protein powerhouses are absolutely delicious, as everyone on the Evolve staff can tell you! Best of all with all the allergies, intolerances, and dietary preferences in our office we all were able to snack on these little green guys!
Matcha Vanilla Protein Balls
This recipe serves two purposes: something green for St. Patrick's Day and a healthy, fun, easy snack for the busy upcoming Spring! One of our favorite green food sources is matcha green tea and we love how easy it is to add to snacks for an energy and antioxidant boost, like in these yummy protein balls. For a tasty way to sneak in some plant-based protein, these Matcha Vanilla Protein Balls will definitely sustain your energy throughout the day.
Makes 22 balls
1 cup GF oats
1 cup almond butter
6 Tbsp. unsweetened almond milk
1/4 cup vanilla protein powder (we used VEGA Sport)
2 Tbsp. Matcha green tea
2 medjool dates, pitted
1/4 tsp. salt
In your food processor, grind the oats into a rough flour.
Add remaining ingredients and process to form a dough.
With a small cookie scoop, form 22 balls and place on a plate.
Place them in your fridge for about 30 minutes to harden before transferring them to a container. Store in your fridge and take a couple with you for your day!
At Evolve Fit Wear we are some super lucky ladies! This is no truer than when the gorgeous ladies from Nibs & Greens make exclusive recipes for us (and you), and then bring in their treats to share with the office. We got to taste test these Valentines Treats, and boy, did they not disappoint!
Chocolate Raspberry Sammies
Gooey chocolate. Sweet raspberries. Coconut cream. All combined into one cookie sandwich just in time for Valentine's Day. It's chocolate heaven this month but that doesn't mean you can't indulge the healthy way! These Chocolate Raspberry Sammies are total decadence while being vegan, gluten-free, refined sugar free, and now at the top of your list for what to bake next.
Makes 20 cookies, 10 sammies
4oz. dark chocolate, melted
2 flax eggs (2 Tbsp. flax meal + 6 Tbsp. water)
1 1/2 cups almond flour
1 cup coconut sugar
1/2 cup cacao powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup + 2 Tbsp. creamy almond butter
1 tsp. vanilla extract
1/2 cup vegan chocolate chips or more dark chocolate, chopped
Preheat your oven to 350˚ and line two baking sheets with parchment paper.
Melt the dark chocolate using a double boiler.
Make the flax eggs in a small bowl and set aside.
In your food processor, combine the almond flour, coconut sugar, cacao, baking soda, and salt.
Add the almond butter and mix again - the mixture should resemble a rough cornmeal texture.
Add the melted chocolate, flax eggs, and vanilla and mix to combine, careful not to over mix.
Stir in the chocolate chips and scoop the cookies onto the baking sheets, flatten slightly.
Bake for 12-15 minutes, switching racks halfway through. The cookies should be slightly soft and pillow-y when done. Let them cool completely before assembling the sammies.
Raspberry Coconut Cream
3/4 cup coconut butter, softened
1/2 cup frozen raspberries, defrosted
We recommend making this as the cookies are cooling.
Place softened coconut butter in a bowl.
Pour defrosted raspberries over the coconut butter and gently swirl together, set aside until the cookies are completely cooled.
Place a large spoonful of the Raspberry Coconut Cream on the flat side of one cookie and gently sandwich the cream with another cookie.
Continue until all sammies are made.
Store the sammies in your fridge and enjoy them this Valentine's Day!
Last week I posted about the power of brightly colored clothing and the awesome effect it can have on your whole life. Well I think that not only what we WEAR but what we EAT can change the whole aspect of our day and how we even interact with the people we come in contact with.
I know if I get up and I don't have my morning smoothie and oats I'm feeling like a wicked witch by 9:30am. I might try to hide this mood but I know for a fact I definitely won't be on my top game. The advice I might give or answers I say will not be the positive, uplifting Danielle I usually am. My workouts I execute in class, the tone in my voice and even my body language will not be a true representation of me or my training if I do not fuel my body first.
Eating Healthy on a Budget is Challenging, But Totally Possible.
You have two bucks in your pocket and a belly full of ….nothing. You are both starving and poor. I was a student for many years, and now I am a freelance artist. Believe me when I say, I have been in this predicament more than once. Funds are tight, and your belly needs nourishment. What to do?
While it seems like all the other professionals out there are perusing the aisles of Whole Foods and upscale food boutiques, you are left with two options: go hungry or resort to Ramen noodles (blaak!)
If you are a poor girl with a large appetite- let me give you a few pointers on how to eat right and still fit into your yoga pants while living on a tight budget.
Have Energy, Burn Calories
I love quinoa. I try to incorporate it into my recipe planning at least twice a week – more if I can squeeze it in without my boyfriend noticing. Quinoa is one of the Twenty Fittest Foods according to several magazines including Men's Health, Women's Fitness and Prevention. It's a seed, but it's cooked like a grain, so it's easy to use in place of rice in almost any recipe.
One of my favorite things about it is how high in protein it is – if you're vegan, vegetarian or just not into eating meat for a particular meal, this is a staple. I really like making easy salads with cooked quinoa to have for lunch. This recipe is pretty non-specific about ingredients – no one likes getting tired of eating the same thing! Try out a few combinations to see which you like best!Expand