This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PlantBasedGoodness #CollectiveBias
When kids are young, you can have almost total control over their existence, including what they eat. In fact, it’s good parenting to offer a wide variety of wholesome foods, starting early on to get a clean-eating lifestyle established. But, as they grow up and fly the coop, decisions big and small, and not just about food, become entirely up the them.
This month my oldest is leaving two years of dorm life to live in an apartment for the first time. There will be plenty of decisions to make – gas for the car vs. video games, making it to class on time vs. sleeping in, eating ramin noodle cups and vending machine donuts vs. preparing healthy meals at home. All these years I’ve been teaching him how to make good choices, and more recently, how to cook. For my own peace of mind, I’m sending off a care package this week packed with a Chocolate Cashew Baked Oat Cups made with a favorite pantry staple, Silk® Unsweetened Vanilla Almondmilk Bottles.Continue reading →
This blog post was sponsored by Silk but the opinions are all my own.
What happens when professional football and feeding the family a vegetarian meal collide – its #MeatlessMondayNight !! So, if your stomach is growling, get ready to rumble, there are so many meal and dessert options that don’t feature meat or dairy products. I’ll get to the entrée later, but let’s talk dessert first!
While I eat with my health in mind and look at food as a way to fuel my body for running, yoga and Crossfit, I also think it should taste fantastic – and should include room for the occasional sensible snack and dessert. To satisfy my sweet tooth after a Meatless Monday dinner, I’ve whipped up these easy Skinny Chocolate Cannoli Puddings that my whole family loves.
Skinny Chocolate Cannoli Puddings make the perfect, light addition to your football game night spread – especially if everyone has been filling up on heavy dips and appetizers. I’ve also served the individual-sized portions in clear plastic cups for easy clean up at tailgating parities. Just fill the disposable cups up with pudding, cover with plastic wrap and then place in a cooler along with a can of dairy-free topping for that special touch.
Great in recipes, but Silk Vanilla Soymilk is also yummy by the glassful!
These Skinny Chocolate Cannoli Puddings can be served in 2 ounce shooter glasses for a fancy presentation at a cocktail parting or holiday gathering. I’ve made the recipe with Silk Vanilla Soymilk, but you can easily swap in Silk Almondmilk, Silk Cashewmilk or Silk Coconutmilk. Compared to traditional cannoli made with full-fat ricotta cheese, heavy cream and lots of oil from frying the shells, my pudding version will keep you light on your feet!
If you’re a meat-eater (and I unapologetically am), why not join in the #MeatlessMondayNight challenge along with me? You don’t have to give up your meat every night of the week, just incorporate a vegetarian meal once a week, like for Monday night football games this season! Personally, I am never going to give up meat all together, I’m just into a varied diet with lean proteins including meat, poultry, fish, and plant-based protein along with colorful produce in season – my personal hashtag should be #AllTheFoods ! The products from Silk work so well in all my recipes and make it easier to attain this once-a-week change.
It’s fantastic there are so many alternative milk options at the market these days, there is seemingly something for everyone! However, it can sometimes become overwhelming to decide which carton to grab, but I can always count on Silk Original Soymilk to be a great option for me and my family.
One of the things I love most about Silk Original Soymilk is that no other dairy-free milk brand offers more protein ounce for ounce! I’m a huge advocate of getting enough protein and portioning it at optimal times through the day – just read my recent post on the #proteinchallenge. Each 8-ounce serving of Silk Original Soymilk has 8 grams of heart-healthy, plant-powered protein and a creamy, yummy taste. And because Silk is plant-based, it’s naturally low in saturated fat and has no cholesterol and also has 50% more calcium than dairy milk.
I also am a big fan of the Silk Light Vanilla Soymilk — so yummy in coffee, tea and smoothies. With that hint of vanilla flavor and fragrance, everything tastes like a treat splashed with a bit of this silky goodness.
My three active teen boys can drain a carton of milk faster than I can scream “wait, save some for your cereal in the morning!” That’s why I stock the fridge with multiple cartons and am thankful I don’t have to worry about them filling up on junk beverages like soda, corn-syrupy “juices” and even some of those surprisingly sugary sports drinks.
I like to use either Silk Original Soymilk or Silk Lite Vanilla Soymilk as the starter for my smoothies – the ingredients that can blend into Silk is only limited by my imagination (and the size of the blender pitcher)! Today, I’d like to share my take on the latest craze of smoothie served in bowls — SMOOTHIE BOWLS! I think you’ll love my creamy Blackberry Hemp Melon Smoothie Bowl that is perfect for a plant-powered breakfast, post-workout snack or refreshing and more mindful take on dessert.
Blackberry Hemp Melon Smoothie Bowl Recipe
1/2 cup frozen and thawed or fresh blackberries
1/4 cup old-fashioned oats
½ frozen banana
1 cup cantaloupe cubes (frozen if possible)
1 cup Silk Original Soymilk or Lite Vanilla Soymilk
Couple drops of Stevia natural liquid sweetener
½ scoop vanilla protein powder (optional)
Ice, if needed
1 tablespoon shelled hemp seeds (hemp hearts)
Divide blackberries in half. Use back of fork or muddler to smash up one portion of blackberries into a “sauce.” Set aside.
Add oats to blender, pulse until ground up and powdery.
Add frozen banana, cantaloupe cubes, soymilk, stevia and protein powder (optional) to blender. Blend for a minute or so until everything well combined and smooth. Blend in ice if consistency needs to be thicker.
Pour smoothie into bowl and drizzle with muddled blackberries, remaining whole blackberries and sprinkle with hemp seeds.
The weatherman said we had a cold front today, dropping the temperatures down into the upper nineties. Yeah, you heard me right 98 degrees in September, but that’s the trade-off for getting to live in the awesomeness that is Austin, Texas. Getting an outdoor workout this time of year can really take a toll, and I always have to remind myself to bring plenty of water for hydration and a healthy snack for immediate post-workout refueling. Because my tummy usually doesn’t want solid food right after a high-intensity, high-heat run or WOD I often rely on Silk Chocolate Soymilk in the shelf-stable 8-oz boxes – it’s a favorite to pack in my gym bag for healthy carbs, no cholesterol and plant protein.
In anticipation of cooler weather, I’ve been playing around with soup recipes. I love soups that are CREAMY, but I don’t like the added fat and calories. Light bulb moment – why not substitute the cream with a healthier option, such as Light Original Silk Soymilk. If you’re curious about the nutritional benefits of Silk Soymilk, head over to Silk.com to learn more about soymilk – they can explain it all in every delicious, nutritious detail, but in a nutshell (or a legume pod, as the case may be)– soymilk is a smart addition to any healthy diet.
So, despite the heat, everyone at the dinner table slurped up my latest soup creation – Smoky Chipotle Butternut Squash & Chickpea Soup. Perfect for a weeknight meal, this soup is super easy to make because it relies on frozen butternut squash, canned chickpeas, and a blender. After the soymilk and other ingredients are ingredients are incorportated, it can quickly be heated up on the stove or in the microwave. Between the soymilk and the chickpeas, this autumn-inspired soup packs a nice little punch of protein power to support overall wellness and a “Meatless Monday” or vegetarian meal.