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Biscuits for breakfast in a hurry

Biscuits for breakfast in a hurry 0

What could be better than a breakfast cookie to start the day in an original and delicious way! This breakfast cookie is perfect for rushed mornings, whether it's to eat in the car on the way to work, to slip into the backpack of the teenager who is not hungry when waking up or to happily surprise the little ones ! To accompany a fruit for a complete and sustaining breakfast.

 

 

Biscuits for breakfast in a hurry

Makes 12 cookies
Preparation time: 5 minutes
Cooking time: 17 minutes 

 

 

Preparation

 

  1. Preheat the oven to 350 °.
  2. Put the chia seeds, flax seeds and vegetable milk in a bowl and stir the mixture. Let it sit for about 10 minutes; this will create a nice gelatinous consistency.
  3. In a separate bowl, take two ripe bananas and mash them
  4. Now pour the chia seed gel into the bowl of mashed banana with oats, grated coconut, hazelnut butter and cinnamon. Mix well.
  5. Add dates and chocolate chips to the mixture. 
  6. Place the dough (about 1 to 2 tablespoons) on a greased cookie sheet and use a spoon / fork to press the dough a little. 
  7. Place in the oven and bake for 17-20 minutes, or until the bottom of the cookies is lightly browned.
  8. Take them out, let cool and enjoy.

 

 

Bon appétit!

 

Caroline
President Hippocrate organic
Raw avocado and lemon tart

Raw avocado and lemon tart 0

Full of goodness and lightly sweetened with pure maple syrup, here is the ideal dessert to celebrate the holiday season! Free from refined sugar, flour, vegetable oils and dairy products, this super dessert is made with avocado, lemon and coconut oil will leave everyone wondering how this tasty dessert can be so. nutrient. 

The creamy lemon-flavored mousse sits on a delicately sweetened walnut base with medjool dates and coconut.

Unlike most faux-mage-style cakes or pies, the filling is completely nut-free. For anyone with a nut allergy, simply replace the base walnuts with sunflower seeds.

You can also make a deconstructed version by placing the mousse in verrines, crumbling the base on top and drizzle with a little melted dark chocolate.

Raw avocado and lemon tart

Makes 6 single servings 
Preparation: 40 minutes
Freezing: 2 hours 

 

Pour la pâte:

For the garnish:

  • 2 very ripe avocados
  • the juice of 2 lemon
  • 60 g of pure maple syrup
  • 1 C. tablespoon of melted coconut oil
  • Zest of 2 small lemon 

To decorate :

Instructions:

  1. Place the fresh dates in the bowl of your food processor along with the fine coconut, walnuts and salt.
  2. Mix well, pulsing until you get a dough that sticks to your fingers.
  3. Arrange paper cups in muffin cups. 
  4. Distribute the dough evenly among the boxes. Squeeze firmly with the back of a spoon.
  5. Place the mold in the freezer, the time to prepare the filling. 
  6. Take the flesh of the avocados and mix it in a food processor with the lemon juice, maple syrup, melted coconut oil and zest until obtaining a smooth and homogeneous cream.
  7. Spread over the dough and place back in the freezer for at least 2 hours.
  8. Take the tarts out of the freezer 10 to 15 minutes before serving.
  9. Decorate with a few toasted sliced ​​coconut shavings, melted chocolate.
  10. Keep refrigerated.

Tip: For a simpler, nut-free version, but just as delicious, you can just make the garnish and serve these little avocado creams in verrines.

Conservation: You can keep these tarts for 3 days in the refrigerator or 1 month in the freezer. 

 

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio

 

 

Coconut Flour Waffles

Coconut Flour Waffles 0

We know that everyone wants quick and easy breakfast recipes ... and most importantly, great tasting! . Usually we're in a rush or just tired from the night before, but it's important to eat well for that first meal of the day. so if we manage to prepare a meal ahead of time or if the menu is simple to prepare in the morning, it is a win for everyone.

These vegan coconut flour waffles meet all of these requirements and on top of that, they taste really good! They freeze for those very rushed mornings, then you just have to put them in the toaster and presto! we decorate with some of our favorite toppings. 

 

Coconut Flour Waffles

Makes 8 waffles 
Preparation: 15 minutes
Cooking: 10 minutes

 


2 cups of coconut milk or other vegetable milk
2 tablespoons of apple cider vinegar
1 1/3 cups gluten free flour
1 / 3 cup of organic coconut flour 
1 tablespoon of baking powder
1/4 teaspoon of salt
2 tablespoons of coconut sugar or pure maple syrup
3 tbsp. maple syrup
1 teaspoon of pure vanilla extract



Optional fittings


pure maple syrup
organic hazelnut butter 
fresh fruit
organic sliced ​​natural almonds 
organic walnuts 


Instructions

 

  1. First mix the vegetable milk and the apple cider vinegar. Let stand 10 minutes. This makes vegan buttermilk.
  2. Mix all the dry ingredients. Whisk together.
  3. Add the vegan buttermilk, maple syrup and pure vanilla extract.
  4. Mix with a spatula, just to mix well.
  5. Let the mixture sit for 5-10 minutes to thicken.
  6. Once your mixture has rested, proceed to bake the waffles according to the instructions for your waffle iron.
  7. Repeat until there is no more mixture.
  8. Garnish with any syrup, fresh fruit or other desired garnish.

 

 

 

Notes
* Coconut flour is very absorbent. Please follow the recipe as directed.

* Can be stored in the refrigerator in an airtight container for one week or in the freezer for 1 month.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
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

 

 

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 

 

 

  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

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

 

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 

 

 

  • 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

 

 

  • 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 

 

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

 

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