FALL/NOVEMBER 2017 ISSUE NO.4
MAGAZINE
in the kitchen with
3
SECRETS FOR YOUR BEST FALL HAIR YET!
YouTube Sensation
NIKOLE GONCALVES
EAT UP & SHRINK THAT WAIST!
MASSIEL REYES PROFESSIONAL ADVICE
FROM WBFF COMPETITOR
WWW.BOUTIQUEOFTOI.COM
KASSIDI FOY EXCLUSIVE:
"I HAD NO IDEA GOD WAS PREPARING ME TO..."
A TASTY
VEGAN
THANKSGIVING? YES, IT IS POSSIBLE!!
Table of Contents PG. 4 Fall Arrivals PG. 6 Thanksgiving Recipes
Connect with us on social media for updates on TOI Magazine and Boutique of Toi!
PG. 28 Staying in Shape with Massiel Reyes PG. 32 Tazito Garcia PG. 35 Fall Hair w/ Jikaiah PG. 40 Kassidi Foy
@boutiqueoftoi www.boutiqueoftoi.com Editor-In-Chief: Autumn Farr Creative Director: Tenisha Farr Graphic Designer: Autumn Farr
OUR FOUNDERS NOTE
"IN EVERY THING GIVE THANKS: FOR THIS IS THE WILL OF GOD IN CHRIST JESUS CONCERNING YOU."
1 THESSALONIANS 5:18 King James Bible
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new arrivals A. Off-The-Shoulder Peplum Midi Dress $62.51
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Thanksgiving Recipes
LET THE FEAST BEGIN.
!! fter a t ou ork w r you t e rg 't fo n o D
Cooking with
e l o k ves i N cal n o G
@urhealthnut @healthnutnutrition Nikole's Site: www.healthnutnutrition.ca Nikole's Online Shop: www.healthnutshop.com
WHO IS THE "HEALTH NUT" BEHIND HEALTHNUT NUTRITION?
From Toronto, Ontario Canada, "Nikole Goncalves is the face behind the popular healthy food and lifestyle YouTube channel, HealthNut Nutrition. She a passionate "health nut" who inspires her viewers to live an active, healthy and balanced lifestyle by showing how easy and delicious it can be. Her "healthified" versions of fresh and tasty dishes are guaranteed to make your taste buds dance and prove that healthy eating doesn’t have to be tasteless or boring!
Nikole’s philosophy is all about finding a balance that works for you. It’s about listening to your body, surrounding yourself with positive sources, limiting stress, and enjoying the foods you love. She doesn’t believe in dieting, calorie counting, low fat, or sugar free labels. She believes in taking a holistic and intuitive approach to living a healthy lifestyle both inside and out." She doesn't stop at food! Recently launched is Nikole's online shop (healthnutshop.com) that focuses on healthy lifestyle & beauty products with items that range from water bottles to natural gem stone bracelets. Her goal is to simply help inspire and motivate others to create a healthy and balanced lifestyle body, mind and spirit. With over 275k YouTube subscribers and growing, she does not cease to encourage them with her honest and helpful videos. Today she will be inspiring us to eat healthier without lacking even a touch of flavor.
Healthy Pumpkin Lasagna
SERVES: 12 PREP TIME: 10 MINUTES COOK TIME: 50 MINUTES TOTAL TIME: 1 HOUR DIFFICULTY: INTERMEDIATE/MODERATE
BY NIKOLE GONCALVES
INGREDIENTS:
9-12 BROWN RICE LASAGNA PASTA (DEPENDING ON THE SIZE OF YOUR CASSEROLE DISH) 2 LARGE **TURKEY SAUSAGES WITH CASING REMOVED 1 TBSP. OLIVE OIL
TOFU RICOTTA :
1 block extra firm tofu 2 tbsp. nutritional yeast 1/2 medium lemon juiced 1 tbsp. olive oil
2 SHALLOTS CHOPPED
1/2 tsp. garlic powder
3-4 GARLIC CLOVES MINCED 2 CUP MARINARA SAUCE (FOR RECIPE, VISIT NIKOLE'S SITE)
1/2 tsp. sea salt 1/4 tsp. ground black pepper
1/2 TSP. CHILI FLAKES 1/4 TSP. GROUND NUTMEG
1. IN A FOOD PROCESSOR, CRUMBLE IN TOFU AND ADD
1 TBSP. CHOPPED FRESH SAGE
REMAINING INGREDIENTS.
1/2 TSP. SEA SALT
2 .BLEND FOR 15-30 SEC UNTIL SMOOTH OR UNTIL
1/4 TSP. GROUND BLACK PEPPER
YOU'VE REACHED A "RICOTTA CHEESE" CONSISTENCY.
1 CUP PUMPKIN PUREE
3. NEXT, IN A LARGE BOWL COMBINE PUMPKIN PUREE
2-3 CUPS BABY SPINACH
WITH TOFU RICOTTA UNTIL WELL MIXED TOGETHER,
1 CUP SHREDDED ORGANIC MOZZARELLA CHEESE
COVER AND REFRIGERATE WHILE YOU PREPARE THE
1 BATCH *TOFU RICOTTA (RECIPE PROVIDED)
REST.
1. PRE-HEAT OVEN TO 375F.
PUMPKIN LASAGNA DIRECTIONS:
2. IN A LARGE SKILLET ON LOW-MEDIUM HEAT ADD IN OIL AND SAUTÉ SHALLOT FOR 2 MIN. ADD IN CHOPPED SAGE AND COOK FOR ANOTHER MIN BEFORE ADDING IN TURKEY SAUSAGE AND GARLIC. COOK FOR 2 MIN WHILE STIRRING TO BROWN THE MEAT. ADD IN THE MUSHROOMS, CHILI FLAKES, NUTMEG, SEA SALT AND BLACK PEPPER, STIR AND COOK FOR 1 MIN. 3. POUR IN 2 CUPS OF MARINARA SAUCE, STIR AND COOK FOR ANOTHER 1-2 MIN. SET ASIDE. 4. BRING A LARGE POT OF WATER TO A BOIL WITH A PINCH OF SEA SALT AND COOK BROWN RICE LASAGNA NOODLES ACCORDING TO THE DIRECTIONS ON THE BOX. I COOKED MINE FOR EXACTLY 7 MIN JUST UNTIL THEY WERE AL DENTE. ONCE COOKED DRAIN AND RINSE WITH COLD WATER TO STOP THE COOKING AND DRIZZLE WITH A BIT OF OLIVE OIL TO PREVENT STICKING. 5. TO ASSEMBLE LASAGNA YOU'LL NEED A LARGE DEEP CASSEROLE DISH ABOUT 9 BY 13 INCHES. 6. EVENLY COAT ABOUT 1 TBSP OF OLIVE OIL TO PREVENT STICKING AND ALLOW FOR EASY CLEAN UP. 7.NEXT, SPREAD LEFTOVER MARINARA SAUCE FROM THE JAR (ABOUT 1/2 CUP) EVENLY ACROSS THE BOTTOM. 8. LAYER ON 3-4 STRIPS OF PASTA, HALF OF THE PUMPKIN RICOTTA, HANDFUL OF BABY SPINACH, 2 CUPS OF THE MEAT SAUCE AND REPEAT. ONCE YOU GET TO THE LAST LAYER OF PASTA YOU CAN SPREAD THE LAST LITTLE BIT OF MEAT SAUCE OVER TOP AND TOP IT OFF WITH SOME SHREDDED MOZZARELLA CHEESE. 9. COVER WITH FOIL AND BAKE FOR 40 MIN. REMOVE FOIL AND BAKE FOR ANOTHER 10 MIN TO BROWN THE CHEESE. 10. REMOVE FROM THE OVEN AND ALLOW TO COOL/REST FOR 10 MIN BEFORE CUTTING INTO IT.
Apple Chai Spiced Cake
SERVES: 10 PREP TI0ME: 15MINUTES COOK TIME: 45 MINUTES TOTAL TIM: 1 HOUR DIFFICULTY: BEGINNER
BY NIKOLE GONCALVES
INGREDIENTS:
1/4 cup maple syrup
DRY
4 eggs
2 CUPS LIGHT SPELT FLOUR
1 1/2 cup shredded apple (I leave the skin
1 CUP OAT FLOUR
on)
1/2 TBSP. SIMPLY ORGANIC’S CINNAMON 1/2 TSP. SIMPLY ORGANIC’S NUTMEG
DAIRY FREE MAPLE GLAZE :
1 TSP. SIMPLY ORGANIC’S GROUND GINGER 1/4 TSP. SIMPLY ORGANIC’S ALL SPICE
1 1/2 cup raw cashews (soaked overnight
1/2 TSP. SIMPLY ORGANIC’S CARDAMOM
in water)
3 TSP. BAKING POWDER
1/4 maple syrup
1 1/2 TSP. BAKING SODA
1/3 cup filtered water
1/4 TSP. SEA SALT OPTIONAL: CHOPPED RAW PECANS TO DECORATE THE MAPLE GLAZE.
1/4 of a lemon juiced 1 tsp vanilla (I like vanilla bean paste) 1/4 tsp sea salt
WET 1 CUP UNSWEETENED SOY MILK
1. IN A HIGH-SPEED BLENDER ADD IN ALL INGREDIENTS
1 TBSP. APPLE CIDER VINEGAR
AND BLEND ON HIGH UNTIL CREAMY SMOOTH (ROUGHLY
3/4 CUP MELTED COCONUT OIL (ROOM TEMP)
30-40 SECONDS).
APPLE CHAI SPICED CAKE DIRECTIONS:
1. PRE-HEAT OVEN TO 350F. 2. WHISK TOGETHER SOY MILK AND APPLE CIDER VINEGAR IN A SMALL BOWL AND SET ASIDE FOR 15 MIN TO CURDLE INTO A DAIRY-FREE BUTTERMILK. 3. IN A LARGE BOWL MIX TOGETHER DRY INGREDIENTS. 4. IN A SEPARATE BOWL, MIX TOGETHER ALL WET INGREDIENTS EXCEPT THE SHREDDED APPLE. 5. SLOWLY POUR THE WET BATTER INTO THE DRY BOWL AND MIX UNTIL EVERYTHING IS COMBINED. TRY NOT TO OVER MIX. 6. FOLD IN THE SHREDDED APPLE AND TRANSFER THE BATTER INTO A LIGHTLY GREASED 10.5” BUNDT PAN (THE ONE THAT LOOKS LIKE A FRENCH CURLER DONUT). 7. BAKE IN THE OVEN FOR 40-45 MIN. IT’S DONE WHEN YOU CAN STICK A TOOTHPICK IN THE MIDDLE AND IT COMES OUT CLEAN. 8. ONCE BAKED ALLOW TO COOL FOR 10-15 MIN BEFORE FLIPPING OVER ONTO A CAKE STAND OR PLATE. 9. DRIZZLE MAPLE GLAZE ALL OVER THE TOP WHILE ITS STILL SLIGHTLY WARM AND TOP WITH CHOPPED PECANS. 10. SERVE AND ENJOY!
Next Up...
VEGAN PUMPKIN CHOCOLATE CHIP COOKIE DOUGH BITES By Marissa Rea
om .c hy ap gr to ho ap re sa s is er ar rg .m bu w w nd w sa et be @
INGREDIENTS: 1/2 CUP UNSWEETENED CREAMY PEANUT BUTTER 1/4 CUP DAIRY FREE CHOCOLATE CHIPS 2 T MAPLE SYRUP OR SWEETENER OF CHOICE 1/2 CUP OF 100% PURE PUMPKIN 1/3 CUP OF COCONUT FLOUR (ADD MORE OR LESS AS YOU GO TO THICKEN THE DOUGH) CHOCOLATE DIP: VEGAN CHOCOLATE MELTS …OR… 1 PACKAGE DAIRY FREE CHOCOLATE CHIPS 1 TSP COCONUT OIL Makes:
12-18 Bites
Total Time: Difficulty:
45 min. Beg.
Marissa Rea is a BA graduate of Cal Long Beach. She is a professional Food Stylist and Videographer/Photgrapher. She is known for her AMAZING vegan treats on her Instagram. Many who try out her recipes love them; whether they're vegan or not.
DIRECTIONS: 1. COMBINE ALL OF THE INGREDIENTS AND MIX UNTIL WELL INCORPORATED. (SHOULD FORM A DOUGH) 2. ROLL INTO 12-18 BALLS (DEPENDING ON HOW BIG YOU PREFER) AND PLACE IN THE FREEZER TO CHILL FOR ABOUT 15 MINUTES. WHEN CHILLED, REMOVE AND SET ASIDE. 3. MELT ½ CUP VEGAN CHOCOLATE (IF YOU ARE MAKING YOUR OWN, MELT THE CHOCOLATE CHIPS AND MIX IN THE COCONUT OIL.) 4. DIP AND COVER THE DOUGH BALLS IN YOUR CHOCOLATE AND PLACE ON A TRAY WITH PARCHMENT PAPER TO SET. 5. PLACE IN THE FRIDGE TO CHILL UNTIL READY TO EAT! (CAN BE FROZEN TO LAST LONGER AS WELL) *OPTIONAL: FOR THAT EXTRA PUMPKIN PIE FLAVOR, ADD IN 1 TSP PUMPKIN PIE SPICE TO YOUR DOUGH!*
This is the perfect dessert for a Thanksgiving party!
n a g e v NoBake Coffee Pecan Cake By Bia Alvarez Bia Alvarez @rawlivingwithbia www.biaalvarez.com
INGREDIENTS: Pecan Crust 1.5 cups raw pecans (for crust mix) 1 cup raw pecans (for decoration around cake) 1.5 cups gluten-free oats 10 dates, pitted 1/4 cup coconut oil 1/2 tsp salt Cashew Coffee Cream 2 cups raw cashews, soaked 2 hours+ 10 fl oz cold-brew expresso coffee (I used Chameleon Cold-Brew Espresso) 10 dates, pitted 3 tbsp coconut oil Seeds from 1 vanilla pod Pinch of salt Toppings 1/2 cup pecans, crushed 1/2 cup cashews, crushed 3.5 oz dark chocolate bar (75-90% cacao)
DIRECTIONS Crust: 1. Add 1.5 cups pecans and oats to food processor and blend until broken down into smaller chunks. Add the rest of the ingredients and continue blending until it forms a crumbly dough that holds its shape when pressed together. 2. Line an 8" springform pan with parchment paper and press the crust into the bottom of the pan. Use the remaining 1 cup of pecans for decoration. You will want whole, unbroken pieces. Gently press the pecans into the crust along the outer edge of the springform pan. Put it in the freezer. Cashew Coffee Cream: 3. In a high-speed blender, combine all ingredients and blend until completely smooth but thick consistency. Spread evenly onto your crust. Top with the crushed pecans and cashews. Leave it in the freezer for 4 hrs (or overnight) for the cream to set and flavors to develop. Toppings (start this step only after the cake has set): 4. In a small saucepan, melt the dark chocolate bar over medium heat and set aside to cool. Once cooled, transfer the melted chocolate into a ziplock bag and close well. 5. Remove the cake from the springform pan. Cut a small hole at one bottom edge of the ziplock bag. Squeeze the chocolate through the hole, creating a fun pattern on the cake. 6. Keep cake covered in the freezer. Remove it from freezer 30 minutes before serving. Enjoy!
About Bia
Bia Alvarez is a proud vegan Holistic Health Coach from Miami, Florida. She is a strong advocate for anyone who has undergone any health struggle or body-image issue. Her own experience has turned out to be a great testimony that is told to all of her fans/viewers. "During my personal health journey, I came across many struggles, from following fad diets, losing and gaining a lot of weight in small periods of time, over-exercising, binge eating, and body dysmorphia. Many of these problems arose from a lack of a self-confidence and a need for validation from the outside world. I wasn't comfortable sharing my problems with family or friends. Instead, I help my problem inside and struggled with them longer than I should have.I am thankful for my always strong desire for personal growth. Through reading books, joining therapy, investing in my spirituality, and (above all) looking within for the answers, my healing started. My journey wasn't easy but I find it important to share. My only goal right now is to help as many people as I can to love themselves and not go through the same battles I did. " We hope that you enjoy Bia's no-bake coffee pecan cake!! While you browse at that recipe you can run on over to www.biaalvarez.com for her new e-book on healthy vegan recipes. "It includes 12 of my favorite plant-based recipes. Most of these recipes are made with whole, fresh, raw ingredients. This means thou you can make delicious meals with little to no cooking, and enjoy the full benefits of these nutrient dense foods!" It gets even better. Her e-book is completely FREE!! Just download and try any recipe you want at any time.
Buttery Dinner Rolls
BY JENNY BLACK
MAKES ABOUT 60 ROLLS PREP TIME: 20 MINUTES PLUS 1 HOUR AND 30 MINUTES RISING TIME BAKING TIME: 15-18 MINUTES SKILL LEVEL: INTERMEDIATE
INGREDIENTS 1 Cup Water, Lukewarm 6 Tablespoons sugar 1 and 1/2 Tablespoons of yeast, active dry 1/2 Tablespoon apple cider vinegar (helps with rising) 3 Cups Milk 1 stick melted butter 10 cups of flour plus 1 cup of flour for kneading 4 teaspoons Kosher Salt *Milk and butter wash for browning (1/3 cup milk plus 2 T butter, heated through until butter is melted) *Melted Butter to brush the tops of rolls after they come out of the oven.
DIRECTIONS 1. Combine lukewarm water, sugar, yeast, and vinegar in a measuring cup. Allow the yeast to sit and bubble about 10 minutes. (This is how you know the yeast is working and alive). 2. While you’re waiting on the yeast, combine melted butter, salt and milk. Heat this mixture in the microwave or stove top until it is lukewarm. (Ingredients that are too hot will kill your yeast, lukewarm means around 115 degrees). 3. In a large mixing bowl, add yeast mixture, milk/butter mixture, and 5 cups of flour. With a sturdy spoon, mix in flour. Then add additional 5 cups of flour just until flour is incorporated. You don’t have to over-do it when you mix by hand, as you will be kneading it by hand (the kneading will do the rest of the work). 4. Pour one cup of flour evenly over the counter, and add your dough. Spray your hands with cooking spray before kneading, and then knead by hand 5 to 10 minutes until all the flour off of the counter is completely incorporated, and the dough is tacky to the touch (it shouldn’t be sticking all over the place on the counter or your hands). It kneads cleanly, and pulls away from the counter cleanly. 5. Place dough in greased bowl, spray the top of the dough with cooking spray, and cover with saran wrap. (Spraying it will cooking spray will prevent the dough form sticking to the saran wrap. 6. Place dough in a warm place and allow dough to rise until it has doubled. About 1 hour to 1 and 1/2 hours is usually sufficient. 7. Then remove dough from bowl, and knead a few more times on the counter (no flour needed). Then tuck dough into small 1 and 1/2 inch balls. Place balls on a greased cookie sheet. Should make about 60 rolls. (* To make a roll, a tucking motion is used…you tuck the sides down, and gather at the bottom. It should form a ball with all the sides tucked at the base). 8. Allow rolls to rise until they have doubled in size (about 30 minutes). Then brush the tops of the rolls with the *milk and butter wash mixture. This mixture browns the tops of the rolls while they bake. 9. Bake rolls at 375 degrees for 15-18 minutes…until the tops have a golden brown color. 10. Add some melted butter immediately to the tops after they come out of the oven. Yummy!
THE EVERYTHING HOUSEWIFE
Jenny Black
Here are some great comments from chef Jenny Black, The Everything Housewife. "These rolls are buttery, soft, light, and fluffy! This roll recipe is simply amazing! I have had this recipe for over 10 years, and it’s still my go-to for buttery dinner rolls. These rolls are soft and buttery–and this batch is just perfect for a large crowd. This recipe makes a large batch, and it is all mixed by hand–don’t worry…it’s easier to mix a large batch by hand than in the mixer. If you try to mix a large batch of rolls in the mixer, you will usually have flour flopping all over the place and your mixer bounces all over the counter–mixing these by hand will save you time and a mess. The texture of these rolls is super soft–and I think that is partially because they ARE mixed by hand. Sometimes when you use a mixer to combine your dough ingredients–it mixes everything so well, that you end up needing extra flour, which makes your rolls heavier. This batch of dinner rolls comes out of the oven SOOOOOO soft….And it’s really easy to make. All you need is a large mixing bowl, and a sturdy long handled spoon. I made these for a party I had over the weekend. I paired them with my Creamy Chicken and Herb Soup, and Dave’s Seafood Clam Chowder. We only had a few left at the end of the night–which means everyone ate several! You will notice that in several of my bread recipes, I like to add apple cider vinegar. I have been doing it for years. It’s supposed to help with rising. Ive always added it, so I’m not sure what these rolls would taste like
ABOUT JENNY B. without it. But they turn out fabulous each and every time. Rolls really are easy to make, so if you have never made a batch from scratch, don’t be afraid to try. I hope you give these rolls a try for Thanksgiving or Christmas! You will love them. And they are easy to throw together the morning of so that they come out hot and fresh! Make sure you try them when they are fresh out of the oven! You might just think they are they best you have ever had!"
"I am a housewife that grew up in the South, but made her way out west. I live in Saint George, Utah with my wonderful, handy, and talented husband Cameron, and my three beautiful girls—Cadence, Eliana, and Alora. We are constantly working on a little bit of everything, from home renovations, DIY projects, sewing, crafting, and cooking! Subscribe to TheEverythingHousewife.com where you can find a little bit of everything!"
@jennywblack TheEverythingHousewife Blog: www.theverythinghousewife.com
Cool Whip Stuffed Pumpkin Pie
MAKES: 8 SLICES PREP TIME: 20 MINUTES COOK TIME: 45 MINUTES TOTAL TIME: 2 HOURS 20 MIN. DIFFICULTY: BEGINNER
By Gianna dinuzzo
INGREDIENTS: FOR THE CRUST:
FOR THE PUMPKIN LAYER:
3 CUPS PECANS
1 AND 1/4 CUP PUMPKIN PUREE
1 CUP WALNUTS
2 RIPE PERSIMMONS, STEMMED
2.5 TABLESPOONS PURE MAPLE SYRUP OR AGAVE
3/4 CUP RAW CASHEWS
2 TABLESPOONS ALMOND BUTTER
1/4 CUP COCONUT MILK
8-10 PITTED MEDJOOL DATES
4 PITTED MEDJOOL DATES
1 TEASPOON PUMPKIN PIE SPICE
1.5 TABLESPOONS PURE MAPLE SYRUP
1 TEASPOON CINNAMON
1.5 TEASPOONS PUMPKIN PIE SPICE
SMALL PINCH SALT
1.5 TEASPOONS VANILLA 1.5 TEASPOONS CINNAMON
FOR MIDDLE LAYER:
1.5 TEASPOONS GINGER
1.5 CUPS COCONUT COOL WHIP
DIRECTIONS: 1. For the crust, add all crust ingredients to a food processor. Add the dates in one-by-one. Continue adding the dates until the crust is sticky enough to mold into a crust, yet slightly crumbly. 2. Evenly flatten out the crust on the bottom of a pie dish. 3. Next, spread a thick layer of coconut cool whip on top, leaving about 1 inch of crust at the edge. 4. Place in the freezer for at least 2 hours, or until cool whip hardens completely. 5. To make the pumpkin layer, add all ingredients to a high-speed blender and blend until completely smooth. Taste and adjust spices, if necessary. 6. Once cool whip has frozen, spread a thick layer of the creamy pumpkin mixture on top, leaving space at the edge for the crust. 7. Place back into the freezer until pie has set, about 30 minutes or so. 8. Remove from freezer, then slice, serve, share and enjoy! *Note: You may also make Cool Whip Stuffed Pumpkin Pie Bars by making this in a rectangular dish instead of a circular pie dish. Simply slice into squares instead of wedges and keep them extra frozen, so they aren’t super melty when you use your hands.
Visual Steps
Food Blogger, Restauranteur, Marketing Coordinator at Ooooby Fresno, Bachelors Degree in Community Health,
"I can't get over this Cool Whip Stuffed Pumpkin Pie. It's everything a pumpkin lover could dream of and more. It's simple to make, fun and festive, & of course nutritiously delicious! I hope you enjoy it as much as I do!" -Gianna Dinuzzo
nutritiouslydelicious_ www.giannasrecipes.com
C B
A E
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L
G
Y M
A
@carly_bergman
Carly Bergman is a full time student at Florida Gulf Coast University. She is primarily known for her vegan lifestyle and influence on healthy alternatives to food that not only taste AMAZING, but help the environment & animals. Numerous amount of people know Carly for her blogs and Instagram impact. She uses her great influence to assist in "spreading awareness through her social media and community work!" Check out her Instagram for updates on when her new e-book,"geared towards those who want to go more plantbased but do not know where to get started. The e-book includes recipes for vegan meals and vegan beauty products, as well as helpful tips on what supplements to buy and where to ethically shop."
N
Thanksgiving Morning Pumpkin-Spice Espresso Acai-Bowl
BY CARLY BERGMAN
INGREDIENTS:
DIRECTIONS:
6 OZ UNSWEETENED ALMOND MILK
1.BLEND FIRST 9 INGREDIENTS IN
1/2 PACKET OF SAMBAZON
A VITAMIX OR BLENDER FOR 45
UNSWEETENED ACAI PACKET
SECONDS (OR UNTIL THICK AND
1/8 CUP OF PUMPKIN PURÈE
CREAMY). ADD ALMOND MILK AS
3 FROZEN BANANAS
NEEDED.
1 TBS MACA
2. PLACE IN A BOWL AND TOP AS
2 TBS GROUND ESPRESSO
YOU PLEASE!
1 TBS CACAO 1 TSP PUMPKIN SPICE 1 TSP CINNAMON