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

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!

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!

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!

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!

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

Preparation

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

Bon appétit!

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

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!

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

Serves: 8 cookies

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!

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

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!

THE perfect green smoothie 0

With the sunny days back, smoothies followed! I like to take them for lunch but I admit that it is also one of my favorite dessert! Here is a smoothie that I particularly like thanks to its creamy texture, really sweet taste and vibrant color! In addition, it is full of vitamins and fibers, the perfect combination to start the day off right, or simply to fill a little hunger pang! 

THE perfect green smoothie

Makes 1 large smoothie

Smoothie
3 cups of spinach leaves
2 cups of coconut milk
1 banana
1 pear
3 tbsp of green spirulina powder

Preparation

1. In a blender, place all the ingredients for the smoothie.
2. Mix until smooth.
3. Pour into a bowl and decorate with the filling ingredients.
4. You can also decorate with what you have on hand: raw cashews, walnuts, linseed, Sun-flower seeds, etc.

Bon appétit!

Breakfast cookies in 4 ingredients! 2

With 4 children, the thing I hear most often is: I'm hungry! 

Luckily, I love to cook! As I also like to enjoy the return of good weather, I cook recipes that are nutritious, gourmet and quick to prepare.

Sometimes you just feel like switching up a bit and these cookies are made with only healthy, high nutrient ingredients, so why not treat yourself to a little surprise at lunch! They are so delicious with a glass of coconut milk or a nice hot chocolate!

These peanut butter oatmeal cookies are flour free and really easy to make. In addition, they are frankly delicious since they are filled with chocolate chips! With only 4 ingredients, no eggs and no added sugar, they remain soft and disappear immediately out of the oven .....

Go ahead, have fun!

Biscuits in 4 ingredients! 

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 12 cookies

2 cups of gluten-free oatmeal
1/2 cup peanut butter (or nut / seed butter of your choice)
1 1/4 cups mashed bananas or applesauce
1 / 4 cup of chocolate chips 

Instructions

1. Heat the oven to 350F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, add the oats, mashed bananas and peanut butter and mix well.
3. Stir in your chocolate chips, reserve a few to garnish the cookies.
4. Form 12 balls of dough and place on the lined baking sheet.
5. Squeeze each cookie-shaped ball and garnish with additional chocolate chips.
6. Bake for 10 to 12 minutes.
7. Let cool completely on the baking sheet.

To conserve: Cookies should always be stored in the refrigerator, as they spoil easily. Place them in an airtight container in the refrigerator.
Freeze in an airtight container. 

Tropical smoothie 0

It is inevitable, every time I eat mangoes, I immediately transport myself to the soft rays of the sun, the flavors of the tropics and the sounds of the ocean waves ... Question to offer you a little sun and happiness instant, try this delicious tropical smoothie! 

Very easy to prepare and with a healthy dose of protein thanks to the almonds and pumpkin seeds it contains, this smoothie is a great way to start the day on the right foot! 

Tropical smoothie

Give a portion

Instructions

1.In a blender, place the banana, the pineapple pieces and the mango pieces.

2. Mix everything until you obtain a very smooth preparation.

3.Pour into a glass, garnish with dried fruits, almonds and pumpkin seeds.

4.Taste!

Bon Appetite

Banana-Coconut Chia Pudding 0

Chia: a superfood!

Considered a superfood, chia seeds have many benefits and are an excellent source of fiber and protein! When ingested, chia seeds gain bulk in the intestine, increasing the feeling of fullness. The high amount of fiber in chia seeds slows down the conversion of carbohydrates to sugar and sugar to fat during digestion. This helps stabilize your blood sugar level, or the level of sugar in the blood, thus avoiding cravings!

Another benefit of chia seeds: one ounce of this healthy food covers 18% of the recommended daily intake of calcium, an essential nutrient for healthy bones.

The coconut noix

Containing iron, magnesium and potassium, this fruit is very rich in dietary fiber, which prevents constipation and brings an ideal feeling of satiety in case of cravings.

High in fiber and low in carbohydrates, coconut can help stabilize your blood sugar level: a 100g serving of coconut meat provides only 15g of carbohydrates, 9g of which is dietary fiber. An ideal food to limit our consumption of carbohydrates!

Banana-Coconut Chia Pudding

Makes 4 servings

Preparation

1. Place the coconut milk, bananas, vanilla extract, and ground cinnamon in a blender and blend until smooth.
2. Transfer the mixture to a bowl.
3. Stir in the chia seeds.
4. Refrigerate for 30 minutes then whisk again.
5. Cover and refrigerate for 4 to 5 hours or overnight until thickened.
6. Mix well before serving. (See note *)
7. Divide the chia pudding between jars or small bowls.
8. Top with banana slices and toasted coconut chips and serve.

Notes

If it's too runny, whisk in more chia seeds and let sit until thickened. If it's too thick, lighten it with a touch of milk.

Bon appétit!

Caroline

President Hippocrate Bio