VANILLA COCONUT COLLAGEN PANCAKES

My family loves pancakes, and I love coming up with new pancake flavors and combos. They are one of my favorite things to get creative with. I use a pretty basic “base” recipe for most of my pancakes, but this one is a little bit different.


These pancakes are:

delicious

fluffy

sweet

and full of gut-healing collagen!

So good. I won’t waste any time getting right to the recipe, because you are going to want to make these!

Vanilla Coconut Collagen Pancakes

3 c. stone-ground wheat flour, or gluten free flour blend

2 heaping scoops Vital Proteins Vanilla Coconut Collagen Peptides

1 t. baking soda

2 pinches pink salt

2 t. cinnamon

1 egg

2 T. coconut or avocado oil

2 T. local raw honey

2 1/2-3 c. filtered water

Optional: coconut flakes

Mix dry ingredients together, then add egg, honey, oil, and water. Mix well in a stand mixer, until batter is smooth. Add in a handful of coconut flakes if desired ( I don’t love them in mine, but some people love it!).

On a greased (I use coconut oil) griddle, using a batter spoon, cook each pancake for a few minutes on each side. I turn the heat on my griddle to the highest setting, and usually only need 1 minute on each side to get a beautiful golden-brown.

Top with maple syrup, coconut, cacao nibs, nut butter, fruit, you name it!




I hope you enjoy this recipe, and make sure to use my hashtag on Instagram so I can see! #naturallychelsrecipe

Chels 

 

ROASTED VEGGIE BOWLS

One of my favorite things to cook is various types of veggie bowls. They’re easy, quick, and you can use whatever you have on hand. Plus, they’re so delicious and full of veggies (hence, the name!) so there isn’t anything not to love about them!

These veggie bowls are extra delicious because they’re doused with Chosen Foods Avocado oil (insert drool emoji x10). You can switch the veggies and spices up a bit for what you like or already have stocked, so don’t fret it you don’t have the exact ingredients!


Ingredients used:

3 large chopped carrots

1-2 sliced zucchini

Lots of halved mushrooms

1 cup garbanzo beans

2 bunches kale

4 vegan burgers of your choice

4 servings brown rice or quinoa

Chosen Foods avocado oil and spray

Nutritional yeast

Salt and pepper

Smoked paprika

Garlic powder

Coriander

Directions:

Preheat oven to 375 degrees Fahrenheit

Cook brown rice and/or quinoa for the base of the veggie bowl. When I’m lazy I like to use these packets of these from Costco and cook it on the stove for about 10 minutes. Otherwise, I like to use Chosen Foods Quinoa! Cook on the stove following the instructions on the back. (And if you want to really cook like me, add a scoop or two of bone broth protein and turmeric while it cooks!)

Place sliced carrots on a silicone mat lined baking sheet, spray with Chosen Foods Avocado Oil Spray, sprinkle on salt, pepper, and coriander.

Place in the oven for 10 minutes. Pull them out and add zucchini, mushrooms, and beans. Spray or drizzle a little more avocado oil, season with smoked paprika, and garlic. Put it back in the oven for 15 minutes.

Pull or cut kale leaves off of the stems. Place on a silicone mat lined baking sheet. Coat the leaves in Chosen Foods Avocado or Coconut oil spray and season with salt, pepper, and nutritional yeast. Bake at 375 for 10-15 minutes.

Optional topping choices include but aren’t limited to: Kite Hill chive spread, homemade vegan pesto, Hope Foods Hummus, or hot sauce.

I hope you guys love these bowls as much as we do! I could eat this every night for dinner. Again, use any veggies you have on hand and just use this recipe as an idea. Get creative, and put different things together!

*This post is sponsored by Chosen Foods. I cook with Chosen Foods oils every week, and have been using this brand for a long time. I trust the quality and the brand, and I love that they are non gmo project verified! *This post also contains affiliate links. All Β things I have bought, use, and recommend highly.

3 CAFFEINE-FREE LATTE’S

I am going on week 4 without coffee and feeling amazing. I have been having matcha lattes, or chai lattes in place of coffee, but some days I cut the caffeine out entirely. However, I still like to have something in the mornings, so I started making caffeine-free superfood lattes! And let me tell you, they are so delicious and make me feel amazing!

These are great for anyone who doesn’t drink caffeine, or for those of you wanting to cut back or take a caffeine break (I highly recommend it!). I think a lot of the coffee love comes from the routine of making it. I know that personally I love the routine of making a latte in the morning.

Dandelion Root Latte:

1 1/2 t. dandelion root powder

1 T. coconut butter

12 oz homemade hemp milk (you can sub for any nut milk, or boiled water)

1 t. cinnamon

1 t. vanilla

1 t. cacao powder

1 t. ashwaghanda*

1 t. maca powder*

1 t. chaga mushroom powder*

Heat the milk over the stove, but do not boil! Add all ingredients to your blender and blend for 2 minutes!



Herbal “Coffee”:

1 t. roasted chicory root

1/2 c. filtered water

1/2 c. homemade hemp milk

1 t. vanilla

Boil water, and warm milk on to stove. Add everything to your blender, blend 2 minutes and enjoy! You can also brew chicory root like regular coffee. Use 1 t. chicory root to every 1 cup you make. A great coffee alternative that tastes like coffee!


Spirulina Latte:

1 t. spirulina

1/2 t. chlorella

1/2 t cordyceps mushroom powder

1 T. raw local honey

1 T. coconut butter

12 oz. homemade hemp milk

1/2 t. ashwaghanda*

1/2 t. maca powder*

Heat milk on stove. Add everything into a blender, blend 2 minutes!

Why did I stop drinking coffee?

As many of you may know from following me on Instagram, I have stopped drinking my beloved coffee. I stopped for two major reasons: the acidity and the caffiene. Coffee was causing my body a lot of problems like breakouts, bloat, trouble sleeping, and increased stress/anxiety. Suffering postpartum anxiety, adrenal fatigue and severe hormonal imbalances, I got to the point of being done with things not being enough and cut out a lot of things from diet. Coffee was the first! It was a lot easier than I expected it to be, and I noticed major changes by the third day.

*adaptogens:

These all are optional, but highly recommended! I take a lot of different adaptogens. They support adaptation to stress and anxiety, hence the name.

I buy all of my herbs, adaptogens, coconut (to make coconut butter), hemp seeds, etc. from Mountain Rose Herbs. You can buy them in bulk for a great price here. I started taking ashwaghanda about 16 months ago, and discovered this year that it is so much cheaper to but it in bulk from Mountain Rose Herbs! They carry high-quality, organic ingredients that I trust 100%!

*This is a sponsored post, thank you Mountain Rose Herbs for supplying the product used to make these delicious lattes. Although this is a sponsored post, I would never recommend of work with a brand I did not already invest in and completely trust. I love Mountain Rose Herbs, and have for years!

SMOOTHIE ICE POPS

It’s summer, and as hot as ever. So, naturally cold treats are o the brain! I love making homemade treats with my kids, and love that they are always treats I can feel good about feeding them. We love smoothies, but a frozen smoothie popsicle is just too dang good. Plus, alongside fruit, these are filled with veggies and collagen!

I make these close to how I would make a smoothie, but a little sweeter and creamier with the help of Kite Hill Almond Yogurt. 


Make it:

2 containers Kite Hill yogurt (we used peach flavor this time!)

1 banana’

4 frozen strawberries

2 scoops Vital Proteins vanilla and coconut water collagen peptides 

1 large tablespoon coconut shreds

1 cup steamed then frozen cauliflower

1/3 cup nut milk

Blend together and pour into silicone popsicle molds.

FREEZE and enjoy! Fills 8 molds from the link above! My kids ate these up so fast, the consistency was so creamy and delicious thanks to the almond milk yogurt. Can’t wait to make these again using different flavors. It’s just so good and so easy, you guys have to try it! 



Be sure to tag me and use my hashtag #naturallychelsrecipe on Instagram so I can see! 

What’s your favorite summer treat to make? 

*Huge thank you to Kite Hill for sponsoring this post and providing these delicious yogurts! My family and I have been eating Kite Hill for awhile and love their foods. 

 

COCONUT BALLS TWO WAYS

Coconut balls are e v e r y t h i n g. Trust me, you need them in your life. If they aren’t already. I started making these because my kids and I love bars. They are often a go-to snack when we are running errands or while they wait for breakfast to cook. Coconut balls are amazing because they are easy to make, full of healthy fats, high in protein, and delicious af. You need to try them!

I have been making these two different ways, and each is just as delicious as the next.

COCONUT ALMOND BALLS

1 c. desiccated coconut

1/2 c. coconut oil

2/3 c. almonds

1/3 c. cashews

1/2 c. sunflower seeds

1/4 c. coconut butter

1/4 c. cacao nibs

3 pitted dates*

1/4 c. almond or cashew milk

cinnamon

Blend all in a Vitamix or food processor, roll into tablespoon sized balls, and freeze.

COLLAGEN VANILLA COCONUT BALLS

2 scoopsΒ vanilla coconut water collagen peptides

1/2 c. almonds

1/3 c. cashews

1/4 c sunflower seeds

1/4 c. cashew or almond milk

1/2 c. coconut shreds

1/4 c. coconut butter

3 pitted dates*

cinnamon

Blend, ball, freeze!

Thaw on the counter for 5-7 minutes before eating. Sometimes I’ll store a few in the fridge at a time for my kids so they are ready to serve.

These will last a long time in the freezer, I would say about a month. But I honestly make them weekly! They’re so delicious and a great snack choice for me and my babes. I also love them post workout or before bed if I’m in need of a snack. They’re great before bed for the babes too!

I really have been trying to move away from the packaged bars (while they may be organic with minimal real food ingredients, homemade is still better for us! And cheaper!) and these balls have been such a great alternative. I love their taste and texture, and they’re really love in sugar which makes me so frickin happy!

Please share if you try either of these recipes, I would love to hear how all of you like them! Be sure to tag me and use #naturallychelsrecipe on Instagram.
*i use and recommend medjool