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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
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
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

 

 


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
Apple Cinnamon Quinoa Breakfast Bowl

Apple Cinnamon Quinoa Breakfast Bowl 3

Is there a more enticing and comforting smell than that of baking apples with cinnamon?

This smell is so particular to the sensations of comfort and warmth! It's one of my favorite smells.

Today I'm giving you a really delicious and surprisingly simple quinoa breakfast recipe that combines apples and cinnamon to make a first meal that is sure to satisfy your appetite!

I love the natural sweetness of apples. Slightly tart, they are juicy and crunchy, a perfect snack! Plus, they're good for you!

Apples are high in fiber, which helps regulate digestion, they detoxify, they help boost your immune system AND they may even help reduce the risk of certain diseases like diabetes, pancreatic cancer, and heart disease.

An apple a day keeps the doctor away forever! ; o)

 

 

Quinoa

 

Quinoa is one of the most popular healthy foods in the world.

Quinoa is gluten free, high in protein, and one of the few plant foods that contain all nine essential amino acids. (Protein is made of amino acids. Some of them are called “essential” because we cannot produce them and need to get them from food.)

It is also rich in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.

Technically it is not a cereal grain, but rather a pseudo-cereal.

In other words, it is essentially a "seed" which is prepared and consumed in a manner similar to a grain.

Quinoa contains high amounts of flavonoids, including quercetin and kaempferol. They are potent plant antioxidants with many health benefits. This is because it has anti-inflammatory, antiviral, anti-cancer and antidepressant effects.

 

 

Apple Cinnamon Quinoa Breakfast Bowl 

Makes 2 servings

Cooking time: 25 minutes

Preparation time: 5 minutes

 

 

1/2 cup of quinoa
1 1/2 cup water (or vegetable milk of your choice)
2 big apples
2 teaspoons of cinnamon
Maple syrup to taste
Organic grated coconut 

 

Preparation

  1. Peel and seed the two apples. Cut into cubes.
  2. Add the quinoa, water and apples to a saucepan. Bring to a boil, cover and simmer for 20 to 25 minutes. The apples will be soft and the quinoa will have absorbed the water.
  3. Stir in the cinnamon and transfer the mixture to two bowls.
  4. Garnish with grated coconut and serve!

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

 

Banana-Coconut Chia Pudding

Banana-Coconut Chia Pudding 0

A little craving for sweet? This Banana-coconut chia pudding recipe reminds me of my dear grandma's desserts ... it tastes like a banana cream pie that satisfies my sweet tooth! This rich, comforting and highly nutritious dish can be enjoyed both for breakfast and for snacking because it is very healthy!
His well-kept secret? The toasted coconut!

 

 

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.

Chia seeds are real tryptophan balls. It is an amino acid that increases the levels of melatonin and serotonin in our body, two hormones that contribute to restful sleep.

 

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

 

2 large bananas
1 14 oz can of fatty coconut milk
2 tbsp. XNUMX tsp vanilla extract
1/4 tsp. XNUMX/XNUMX tsp ground cinnamon
6 tablespoons of chia seeds
Organic grilled sliced ​​coconut 
banana slices

 

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