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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

 

Ingredients


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
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
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
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

 

 

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
THE perfect green smoothie

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

Ingredients

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

Garnish
Organic natural almonds
Organic fine coconut
70% fair trade and organic chocolate chips 
Banana slices

 

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!

 

Caroline
President Hippocrate Bio

 

Breakfast cookies in 4 ingredients!

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

 

 

Ingredients

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. 

 

Caroline
President Hippocrate Bio
Banana chocolate smoothie

Banana chocolate smoothie 0

Why not start the day with a fresh, protein-rich breakfast? As you already know, breakfast is one of the most important meals of the day. 

Do you want to be at the peak of your “intellectual power” during the morning? So have lunch! After eight to twelve hours of fasting, your stores of glucose, the brain's basic fuel, are at a minimum. It is therefore necessary to refuel. According to several studies, people who eat breakfast have better intellectual performance and concentrate better. In addition, they would be less irritable than those who skip lunch.

 

So no reason to skip this important meal! Try this chocolate banana smoothie for a good start to the day with a smile and energy!

 

Banana chocolate smoothie

Number of servings: 1 large or 2 small
Preparation time : 

 

Ingredients

 

Smoothie
Garnish
  • Half a banana, sliced ​​into pieces
  • 1 C. XNUMX tbsp chia seeds
  • 1 / 4 cup of Organic walnuts 

Preparation

  1. Using a blender, combine all the ingredients for the smoothie until you get a smooth texture.
  2. Add more vegetable milk as needed to adjust the consistency.
  3. Garnish with the banana pieces, chia seeds and walnuts. Serve immediately!

 

Bon appétit!

 

Caroline 

President Hippocrate Bio