Have You heard? Starbucks introduced the Serious Strawberry Frappuccino to their menu in Summer 2018 and this layered beverage is all the rage this Valentine's Day. Naturally, this icy frap contains more ingredients than I want to count and contains more than one type of milk product. Strawberry puree is swirled into their strawberries and crème frappuccino base and topped with vanilla whipped cream. This drink looks too delicious to miss out on which brings me to this recipe
June was strawberry picking season and every year my family goes up the country to a local strawberry farm and picks quarts and quarts of fresh strawberries. I love going to farms where I can pick my own produce. It really reconnects me to the incredible world we live in and I always take that time to appreciate our Earth and her agriculture. After coming home, I took a look around the kitchen and thought about all of my traditional recipes I wanted to make and all of the pos
It's safe to say my new smoothie bowl obsession is in full force! Trust me, once you start adding these to your breakfast regime, you will not be able to get enough. This vibrant purple berry and banana based smoothie bowl is the perfect amount of creamy and sweet. I always love to decorate my bowls with fun fruit cut outs and granola for a much needed crunch - I am one of those people who love masticating (chewing) and feel that, if I consume a meal without doing so, I am no
Serves: 12 muffins Ingredients: 1 1/2 cups all purpose flour 1/2 cup granulated sugar 1 Tablespoon baking powder pinch of salt 1/2 cup dairy free milk 2 Tablespoons neutral baking oil 2 egg replacers, I use EnerG 3/4 cup blueberries Raw cane sugar crystals for topping, optional Directions: Preheat oven to 400°F and line a muffin tin with paper liners. In a large bowl, mix the flour, sugar, baking powder, and salt together. Pour in the dairy free milk, oil, and egg replacers.