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Well-garnished breakfast muffin

Well-garnished breakfast muffin 0

These muffins are a nutrient-dense breakfast to fuel you early in the day. Loaded with healthy ingredients, they're packed with superfoods! 

Heavier than the muffins we are used to, they are still surprisingly soft, delicious and full of flavor! 

Packed with protein, fiber, and a ridiculous amount of essential vitamins and minerals, they're sure to keep you energized until the next meal. Plus, they freeze very well for a quick breakfast or snack.


Go ahead, make a batch and try them with some homemade apple butter for a gourmet lunch!

 

Well-garnished breakfast muffin

Makes 12 large muffins
Preparation 20 minutes
Cooking 30 minutes

 

INGREDIENTS

 


INSTRUCTIONS

 

  1. Preheat the oven to 350 F.
  2. Line a muffin pan with 12 muffin papers.
  3. Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl.
  4. Stir in the pumpkin seeds, sunflower seeds, coconut, chia seeds and hemp seeds. Stir in the grated carrots, chopped apples and raisins.
  5. In a separate bowl, whisk together the flax eggs, applesauce, maple syrup, melted coconut oil, vanilla and apple cider vinegar.
  6. Pour the wet mixture into the dry mixture and mix until well incorporated.
  7. Place 1/4 cup of batter in 12 muffin cups. They will be almost full.
  8. Bake, 25 to 27 minutes, until golden brown and cooked through in the center.

 


NOTES

 

  • Do not hesitate to replace the raisins with cranberries, dates or any other dried fruit of your choice.
  • You can easily substitute the seeds for other seeds or nuts for variety. Just keep the proportions equal. Suggestions: Grenoble et golden linen.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Almond and Vanilla Oatmeal

Almond and Vanilla Oatmeal 0

I LOVE oatmeal !! I simply love the well-being that it brings me instantly! I love everything about this dish so simple: The smell when it cooks with the aromas of nutmeg, cinnamon and cloves ... the comforting side of a meal from my childhood, the fact that it is so supporting, smooth and easy to make. 

Oatmeal is particularly easy to modify according to tastes, desires and what one has on hand. Here is a very simple recipe for an almond and vanilla oatmeal that will satiate you all morning! 

 

Almond and Vanilla Oatmeal

Makes 1 serving
Ready in 10 minutes

 

Ingredients

 

For oatmeal
1 cup of vegetable milk of your choice, I like the coconut one!
pinch of cinnamon, cloves and nutmeg, to taste
1/2 cup gluten-free oatmeal


Toppings
1 tablespoon of maple syrup
1/4 teaspoon pure vanilla extract
2 tablespoons oforganic natural almonds hachées 
2 tablespoons of coconut milk 
1/2 banana, sliced
1 tablespoon of organic sliced ​​toasted coconut 

 

Ingredients

 

  1. In a small saucepan, heat the vegetable milk and gluten-free oatmeal.
  2. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Reduce heat to low and continue cooking, stirring occasionally, until the oats are the consistency you prefer. For my part, I like mine thick, then I add coconut milk to my bowl to dilute it. Add the vanilla extract and spices.
  4. Decorate with garnishes and enjoy!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Protein banana bread smoothie

Protein banana bread smoothie 0

For those rushed mornings when you don't have time to prepare a good breakfast, this protein smoothie is reminiscent of the famous banana bread, in a liquid version of course!

And since it contains chickpeas and hazelnut butter, it is very supporting!

Protein banana bread smoothie

Makes 2 servings

Ingredients

1 ½ cup plain unsweetened vegetable milk
2 ripe bananas
¾ cup of organic chickpeas cooked, rinsed and drained
3 tbsp. tablespoon of 100% natural hazelnut butter
4 pitted medjool dates 
2 tbsp. pure vanilla extract
2 tbsp. freshly squeezed lemon juice
½ tsp. XNUMX/XNUMX teaspoon ground cinnamon
Pinch of ground nutmeg

 

Preparation

 

  1. Place all the ingredients in a blender.
  2. Blend until smooth.
  3. Serve as fresh.

 

Bon appétit!

 

Caroline

President Hippocrate Bio

Blueberry Muffin Flavor Smoothie

Blueberry Muffin Flavor Smoothie 0

This super creamy smoothie is reminiscent of the taste of blueberry muffins! A delight packed with protein, healthy fats, vitamins and antioxidants thanks to the blueberries and avocado it contains.

Gluten-free and vegan, it makes a healthy and delicious breakfast or snack.

 

 

 

Blueberry Muffin Flavor Smoothie

Makes 1 smoothie

 

Ingredients

1/2 cup coconut milk 9 or other vegetable milk of your choice)
1 / 2 banana
1 cup baby spinach
1/2 cup blueberries 
1/2 ripe avocado
1/4 cup oatmeal 
2 tbsp of pure maple syrup
1 / 4 cup of Organic European walnuts 
1 tbsp of organic fine coconut to garnish 

 

Preparation

  1. Place all the ingredients in a blender and blend until smooth.
  2. Transfer to a glass, garnish with the coconut and a few blueberries and enjoy immediately.

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Zucchini breakfast cookies

Zucchini breakfast cookies 1

 As good for breakfast as they are as a snack, these zucchini cookies are both soft and crunchy, in addition to being filled with fiber and nutrients, which makes them a winning recipe for young and old alike! For my part, I like to accompany them with a large glass of coconut milk for lunch in a hurry or just out of the oven to satisfy a little craving ... They are easily transported in the backpack to give you all the energy. energy needed for your next hike! 

 

Zucchini breakfast cookies

Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 min

Makes 2 dozen cookies 

 

Ingredients

 

  • 2 1/4 cups gluten-free flaked oats or quinoa flakes
  • 1 cup of seeds organic raw sunflower ground 
  • 1 / 4 cup of golden flax seeds organic ground
  • 2 teaspoons of cinnamon
  • 1 teaspoon of baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup 
  • 4 tablespoons of melted coconut oil
  • 2 flax eggs or whole eggs if not vegan
  • 1 teaspoon of vanilla extract
  • 1 cup grated green or yellow zucchini (see note)
  • 1 / 4 cup of organic walnuts hachées
  • Optional: replace 1/4 cup oatmeal with organic sultana raisins to 70% organic dark chocolate chips 

 

Instructions

 

  1. Preheat the oven to 350 °. Line two baking sheets with parchment paper.
  2. Place all the ingredients in a large bowl and mix until well combined.
  3. With a cookie spoon or tablespoon, place about 2 tablespoons of cookie dough per cookie. Flatten and shape the cookies slightly (they will not change during baking).
  4. Bake cookies for 12 to 14 minutes or until lightly browned.
  5. Let cool on a wire rack, then store in an airtight container for up to 3 days.

 

Notes

  • I strongly suggest that you squeeze the excess water out of the zucchini to avoid getting too wet cookies. Simply squeeze them with your hands to drain the excess water and then use your squeezed zucchini in your recipe.

 

 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Banana-tahini iced smoothie

Banana-tahini iced smoothie 0

A smoothie ready in 5 minutes, creamy, delicious and cold! Perfect for cooling off, this ultra nutritious smoothie is ideal as a meal replacement for busy mornings or as a post-workout drink! So tasty, you'll think you're consuming a dessert! 

 

Banana-tahini iced smoothie 

Makes 1 large smoothie of 750 ml

 

Ingredients 

  • 2 frozen bananas, sliced
  • 4 Medjool dates, pitted and chopped
  • 1 / 4 cup of 100% natural tahini 
  • 1/4 cup ice cream 
  • 1 1/2 cup plant-based milk 
  • Pinch of ground cinnamon

 

Instructions 

  1. Place the sliced ​​frozen bananas in your blender and add the rest of the ingredients.
  2. Mix until you get a smooth and creamy texture.
  3. Pour into a tall glass and add a pinch of ground cinnamon on top. 
  4. Enjoy 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Ultra creamy strawberry cashew milk - 3 ingredients

Ultra creamy strawberry cashew milk - 3 ingredients 0

An all-natural plant-based milkshake packed with flavor and nutrients! Overflowing with a fresh and creamy taste, this strawberry cashew milk is perfect to quench your thirst on those hot summer days ...

 

Ultra creamy strawberry cashew milk - 3 ingredients 

Makes 2 glasses 

Ingredients 

1 cup of walnuts cashews raw, soaked for at least 4 hours or overnight then rinsed + drained * see note 
3 1/2 cups of filtered water
3 cups of fresh strawberries, halved 
4-6 pitted medjool dates, soaked in water for 1 hour then drained

Preparation

  1. Rinse the cashews and place them in your high powered mixer with water.
  2. Stir until cashews are pulverized, ~ 30 seconds.
  3. Place your bag of nut milk over a large bowl and slowly pour the milk through the bag. Squeeze all of the milk through the bag, making sure to hold the top firmly so that no pulp passes through. If you don't have a nut milk bag, use a cheesecloth or a fine sieve and a spoon to mix well and let the milk pass through.
  4. Turn the bag over and place the cashew pulp (see notes on how to use it, you don't waste it!) In an airtight container for up to 3 days in the refrigerator. Rinse the bag.
  5. Return the filtered milk to your mixer with the strawberries and dates.
  6. Mix until everything is completely crushed.
  7. Pour back into the bag of nut milk over the empty bowl and wring out all the milk.
  8. Pour into a jar and enjoy!


* notes:

  • To soak cashews, place them in a bowl covered with water on your counter for at least 4 hours or overnight, then rinse + drain. Depending on the sweetness and flavor of your strawberries, you may need to mix more.
  • You can replace the dates with 2 tbsp of maple syrup or completely omit the addition of natural sugar, the strawberries and the milk are already delicious on their own!
  • Excess milk can be frozen in ice cubes and used in smoothies.
  • Ideas for cashew pulp: Cashew pulp can be stored in the refrigerator for up to 3 days or frozen in a sealed bag for later use: in smoothies, in hummus, or in cookie or cake recipes!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio



Plant-based chocolate-hazelnut milkshake

Plant-based chocolate-hazelnut milkshake 0

I don't know about you, but me, with the heatwave, I have little appetite but I really want to cool off with a frozen drink! This vegetable milkshake is packed with proteins and nutrients and will effectively quench your thirst. It's cold, it's creamy and divinely decadent! And since it is only made from natural foods ... it will not cause you any guilt! 

 

 

 

Plant-based chocolate-hazelnut milkshake

Makes 2 servings

 

Ingredients

2 frozen sliced ​​bananas
3 cups of coconut milk or other vegetable milk
3 fresh dates
2 tbsp cocoa powder
3 tbsp of hazelnut butter

 

Preparation

  1. Place all the ingredients in a mixer.
  2. Mix until smooth. 
  3. Pour into 2 tall glasses and enjoy!

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

Sweet potato and hazelnut butter smoothie

Sweet potato and hazelnut butter smoothie 0

Hyper creamy and thick, this smoothie is really surprising because it contains very little fruit! Yes yes, it is made mostly of vegetables, but tastes divinely good! Don't judge until you try it!

 

Sweet potato and hazelnut butter smoothie

 

SMOOTHIE INGREDIENTS


1 cup frozen steamed zucchini
1/2 cup diced papaya
1/4 cup frozen mashed sweet potatoes
2 tablespoons of cocoa powder
1 tablespoon of 100% natural hazelnut butter
1/3 cup coconut milk
1 tablespoon of maple syrup 

 

INGREDIENTS TRIMS

Roasted coconut
Cocoa in pieces
Natural almonds
Fruit to taste

 

PREPARATION

  1. In a blender, add all the ingredients.
  2. Blend until smooth.
  3. Garnish with toasted coconut, pieces of cocoa or carob, natural almonds and berries to taste.
  4. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Apple Pie Style Raw Lunch Bowl

Apple Pie Style Raw Lunch Bowl 0

As far back as I can remember, oatmeal has always been one of my favorite breakfasts, it's comforting, it smells good, I love it!

This recipe looks like it but does not contain any grains! The result of the chia, apple and date blend is a light, energizing and satisfying breakfast bowl that will leave you energized for the entire morning.

 

Apple Pie Style Raw Lunch Bowl

Makes 2 bowls

 

Ingredients


3 apples peeled and cubed, divided (I like the gala!)
4-5 medjool dates, pitted
1/2 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 pinch of ground ginger
2 tablespoons of chia seeds

Toppings

1 / 2 cup of walnuts in pieces
1 / 2 cup of sultana raisins
1 / 4 cup of dried cranberries
1/4 cup of hemp seeds
1/4 cup maple syrup

 

Instructions

 

  1. Finely cut one of the apples and place it in an airtight container.
  2. Cut the other 2 apples into large pieces. Add them to a food processor along with the dates, cinnamon, ginger and nutmeg.
  3. Blend several times, then let blend for 2-3 minutes, stopping occasionally to scrape the mixture from the sides.
  4. Pour the apple-date mixture into the same container as the diced apple and stir in the chia seeds. Mix 
  5. Refrigerate at least 1 hour or ideally overnight.
  6. Divide the mixture between two bowls and garnish with walnuts, raisins, cranberries and hemp seeds. 
  7. Add a drizzle of maple syrup on top of the bowls.
  8. Serve.

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

Banana Chocolate Breakfast Cookies

Banana Chocolate Breakfast Cookies 0

If you like the mix of bananas, nuts and chocolate, you MUST try these cookies! They're healthy enough for breakfast, but just as delicious for dessert! Little surprise ingredient inside: dried bananas! You will appreciate the crunch that this gives to the cookies ... guaranteed!

Banana Chocolate Breakfast Cookies

Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 min

Serves: 8 cookies

Ingredients


1 cup gluten-free old-fashioned oats
½ cup of oatmeal *
½ cup of 70% fair trade and organic chocolate chips 
½ cup of organic chopped walnuts **
1 tablespoon of chia seeds
½ tablespoon of baking soda
¼ teaspoon of salt
2 ripe bananas, mashed 
2 tablespoons of melted coconut oil
2 tablespoons of maple syrup
2 tablespoons of coconut milk or other vegetable milk
½ cup of natural nut butter *** 
1 / 4 cup of organic dried bananas 

 

Instructions



  1. Preheat the oven to 325 ° F.
  2. Combine the dry ingredients in a large bowl: oats, oatmeal, chocolate chips, walnuts, ground flax seeds, chia seeds, baking soda, dried bananas and salt.
  3. Stir in mashed bananas, coconut oil, maple syrup, coconut milk and nut butter until blended.
  4. Let the mixture sit for 4 to 5 minutes, to allow time for the chia and flax to bind well with the mixture. If your dough has become too thick, stir in an additional 1 to 2 tablespoons of milk before placing them on your baking sheet.
  5. Measure the dough by ¼ cup and place on a baking sheet lined with parchment paper (or lightly greased).
  6. Cookies do not expand on their own, so you have to squeeze them a bit with your hand to flatten a bit.
  7. Bake for 15 to 18 minutes or until cookies are lightly browned around the edges.
  8. Store in an airtight container in a cool place for 2 to 3 days.
  9. Makes about 8 large cookies.

* You can make it yourself by finely grinding oats in a food processor.

** You can replace an equal amount of walnuts with the seeds, chocolate chips or dried fruits of your choice. (pumpkin seeds, Sun-flower seeds, linseed, raisins, cranberriesEtc.).

*** it must be thick, if it is liquid, reduce the amount of vegetable milk

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Simple Blueberry Chia Pudding

Simple Blueberry Chia Pudding 0

 

I love the chia seed pudding! Chia seeds are a super seed packed with fiber, protein, and omega-3 fatty acids. As well as being really good for you, they taste great, especially when combined with low glycemic berries and toasted coconut!

 

Simple Blueberry Chia Pudding

 

Ingredients 


3 tablespoons of whole chia seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
1/2 cup of vegetable milk
1/2 cup washed organic berries
2 tablespoons of pumpkin seeds or sunflower 
2 tablespoons of unsweetened toasted coconut flakes 

 

Preparation

 

  1. In a medium bowl, combine the chia seeds, cardamom and cinnamon and pour the nut milk over the mixture. Let sit to firm, about 20-30 minutes.
  2. Top the chia seed pudding thickened with berries, coconut flakes and any other seeds.
  3. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio