Green Maca Smoothie

Hey all! 

Here is one of my favorite go-to recipes when I'm on the run. It's such an easy way to get in your protein, greens & SUPERFOODS!

Here's a little run-down of each product and why I use it: 

Philosophie Green Dream: This yummy superfood powder has 10g of protein per TABLESPOON! Also, it's vegan, paleo, sugar-free and packed with vitamins and minerals. 

 Sunpotion's Tocos: This rice bran soluble is the highest form of Vitamin E you can get. It makes your skin GLOW!

Nativas Naturals Maca: This superfood is packed with essential minerals, adaptogens and improves fertility. Girl power!

Vital Protein's Collagen Peptides: I have died and gone to heaven with this product. I use one packet a day and my skin looks 5 years younger. It's unbelievable- I've been telling all my friends about it so obviously I'm happy to share it with you too!  

INGREDIENTS

1 Frozen Banana

1 Packet Sambazon Acai w/ Greens

2/3 Cup Califia Farms Almond Milk

1 Handful Spinach

1 Tbsp Green Dream - Philosophie

1 Tsp Maca - Navitas Naturals

1 Tbsp Tocos - Sunpotion

1 Packet Vital Proteins Collagen Peptides

1 Tsp Bee Pollen

DIRECTIONS

1. Place all ingredients except bee pollen in a blender and blend til smooth. Top with bee pollen- enjoy!

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I'm back!

Hey everyone! 

Oh boy has it been a long time since I've been on here. A lot has happened!

As you may or may not know, I started a YouTube channel with my beautiful friend Jessi Lucatorto called Sweet Eats where we show you how to make yummy & healthy desserts, snacks, breakfasts etc. 

Here is a link to our most recent video where we show you how to make a healthy, dairy-free Spiced Gingerbread Latte: 

 https://youtu.be/3uIlN7dHUyQ

 

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I also split my GlazedandConfused IG with Sweet Eats: 

www.instagram.com/SweetEatsRecipes

 

I will I'll be posting the recipes on here as well. If you have any recommendations or requests, please feel free to leave them in the comments! I'm happy to make any type of dessert into a healthy one JUST FOR YOU!

 

Happy Friday!  

Vegan Pancakes

Hellooo foodie lovers! 

Anyone else enjoying this rain today? All I want to do is cuddle up with a good book and some PANCAKES! 

The other day a friend of mine asked me if I knew a good vegan pancake recipe so I tried out a few recipes, made lots of substitutions and tweaked a few ingredients til I fell in love. These babies are PERFECT. Trust me when I tell you.  

Theyre super fluffy and tasty. Try for yourself! 

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Recipe makes 3 medium sized pancakes so it serves 1. If you want to make these for you and a friend, double the recipe. 

 

INGREDIENTS

1/2 Cup+2 Tbsp Gluten Free Flour (or any flour of your liking) 

1 Tbsp Coconut Sugar or 1/2 Tbsp Agave/Honey (optional) 

1/2 Tbsp Baking Powder

1/4 Tsp Salt

1/2 Cup Almond Milk (or any non-dairy liquid)

1/2 Tsp Vanilla Extract

DIRECTIONS

1. In a medium bowl, mix together flour, sweetener, baking powder and salt. In a separate bowl, mix together almond milk and vanilla extract.  

2. Add wet ingredients to dry ingredients and mix just until combined. Careful not to over mix! 

3. Heat a griddle or pan on the stove at a low-medium heat and spray with a non-stick cooking spray. Pour batter to whatever size pancakes you prefer. Cook until the edges look dry and when it begins to bubble, flip. Cook for another minute or two.  

ENJOY! 

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Healthier Cake Batter Pancakes

Yesterday was my little brother Parker's 12th birthday! YAY! Happy Birthday punk!

Parker is not only a little dare devil but a smart, adorable ball of energy that I wouldn't change for the world. So much love for my nugget. 

Aren't birthdays the best? You can put sprinkles on anything and no one will question it. Starting off with.. PANCAKES! These pancakes have actual cake mix in the batter so they have this truly authentic, delicious birthday cake flavor. I wanted to make them a bit healthier than normal pancakes too so keep an eye out for the healthy alternatives I opted for. They are perfectly fluffy and sweet and out-of-this-world good!! 

 

Makes about 8-10 6-inch pancakes  

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INGREDIENTS

1 Cup Gluten-Free Flour  

1/2 Cup Gluten-Free Cake Flour (White or Yellow) 

3 Teaspoons Baking Powder

1 Teaspoon Sea Salt

1 Tablespoon Coconut Sugar (or any sweetener of your choice) 

1 Cup Vanilla Unsweetened Almond Milk

1 Egg at Room Temperature

3 Tablespoons Greek Yogurt   

1/4 Cup Rainbow Sprinkles

 

DIRECTIONS

1. In a large mixing bowl with a whisk, mix together flour, cake mix, baking powder, salt and coconut sugar. Then add almond milk, egg and Greek yogurt just until incorporated. Careful not to over mix! Then add sprinkles and mix a couple beats. Set aside to thicken. 

2. Using a griddle or a flat pan, heat stove to a low-medium flame. Spray with a non-stick cooking spray. 

3. Pour about 1/4 Cup of the batter on the pan. Cook about 3-4 minutes or until the edges are browned and there should be bubbles coming up in the middle of the pancake. Flip and cook for another 2-3 minutes. When you press down on the pancake, it should bounce back and not feel mushy. 

Top with whipped cream or frosting and enjoy!! 

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Philosophie Coconut Pineapple Sports Drink

I've teamed up with @philosophielove and made this SUPER YUMMY & HEALTHY Coco Pineapple Sports Drink. Get the recipe in the comments below and use promo code Monette10 on your next purchase at thephilosophie.com to get a discount!!

 

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Visit the website HERE to get the recipe! And don't forget to follow me on Instagram @glazedandconfused.co  

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Vegan Chocolate Crepes Stuffed With Paleo Caramelized Bananas

Hello Healthy!!

These Vegan Chocolate Crepes are to die for! The only thing that would make them better are Paleo Caramelized Bananas. Oh wait.. GOT EM!  

This recipe serves 3-4 people or 2 very hungry people.  

If you're having friends over and want to impress them with a beautiful and secretly healthy breakfast, make these! 

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This recipe makes 12-16 6-inch crepes (3-4 people.)

For 1-2 people, divide recipe in half. 

 

INGREDIENTS

For The Crepes: 

1 Cup non-dairy liquid (I used almond milk)  

**Note** you may need more almond milk if the batter is too thick

3 Tablespoons Agave (Can be substituted with maple syrup or any sweetener of your choice)  

1 Cup Gluten-Free Flour (I used GF Oat Flour) 

 1/4 Cup Cacao Magic Superfood Powder (Can be substituted with Unsweetened Cocoa Powder)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

 

For the Paleo Caramelized Bananas: 

2 Large Slightly Green Bananas (if they are slightly ripe, that's okay)

3 Tablespoons Coconut Oil

2 Tablespoons CacaoBee Honey OR any honey of your choice 

1 Teaspoon Ground Cinnamon  

A Pinch Of Salt

 

DIRECTIONS

 For the Crepes:

1.  In a large bowl or a small blender, blend all ingredients together and place batter in the refrigerator and allow to thicken for 5 minutes. The battery should be very liquidy. If it is not, add more liquid and blend. 

2. Once it's ready, heat a small sauce pan and spray with nonstick cooking spray. Poor about 1/4 cup of the batter into the pan and swirl the pan around until the batter makes an evenly coated circle. Let cook for 2 to 3 minutes and flip. Cook the other side for another 1 to 2 minutes. Then place the crepes on a plate while you make your caramelized bananas.

 

For the Paleo caramelized bananas

 1. In a medium sauce pan, turn the heat on low and add the coconut oil and honey. Mix a bit until they are both melted.

2. Slice both bananas in half inch thick pieces. Put the bananas in the pan. Sprinkle the bananas with cinnamon and salt. Wait 3-4 minutes or until the bananas are Caramelized on one side. Then toss the bananas around in the pan until they are all flipped over. Cook again for 3-4 minutes. 

3. Put the banana mixture into each crepe and fold them up. Serve and enjoy! 

 

Coconut Macaroons (dairy, gluten & wheat-free)

Hi friends! Are you having the best year yet? GOOD IM GLAD! 

I've been working on perfecting my coconut macaroon recipe (not the kind with the shell) and I FINALLY DID IT! Oh and... They're health-ified . And they still taste sinful. Does it get any better than that? They stay soft and slightly crunchy on the outside. 

This recipe makes about 25 golf ball sized macaroons. To store these, leave in an airtight container but leave the top slightly open so they stay a little crispy. 

 

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INGREDIENTS:

2 Cups Unsweetened Shredded Coconut (I used medium Shredded from Whole Foods- the smaller the shreds, the better)

1/2 Cup Granulated Sugar (can be substituted with Coconut Sugar) 

3 Tablespoons Coconut Flour  

1/4 Cup Coconut Oil, melted

1 Whole Egg + 2 Egg Whites, room temp

1/4 Cup Coconut Cream (can be substituted with any dairy-free product) 

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

 

DIRECTIONS

1. Preheat your oven to 350F. Line a baking sheet with a Silpat or parchment paper. Set aside.  

2. In a large bowl or a stand mixer with a paddle attachment, mix together the shredded coconut, sugar, flour and salt until combined.  

3. In a separate bowl, mix together the coconut oil, eggs, coconut cream and vanilla. Add this wet mixture to the dry mixture and mix until smooth. 

4. With a spoon or a small cookie scoop, scoop up about 2 Tablespoon sized balls and place about 1 inch apart on the baking sheet. Bake for 15-18 minutes or until the macaroons are golden brown.  

Cacao Magic SuperOats

Leave a little sparkle wherever you go! 

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This oatmeal recipe can be very versatile- you can mix in anything you'd like (although I highly recommend using this Cacao Magic Vegan Superfood Protein Powder) and top with anything and everything yummy!!  

Cheers to happy, healthy breakfasts for your happy, healthy New Year.  

HINT** this recipe serves 3-4 people! 

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INGREDIENTS

2 Cups Vanilla Unsweetened Almond Milk (or any other dairy-free liquid of your choice) 

2 Cups water

1 Cup Steel Cut Oats

3 Tablespoons Coconut Sugar (Or Any Other Sweetener of Your Choice) 

A Pinch of Sea Salt

A Pinch Of Ground Cinnamon  

2-3 Tablespoons of Cacao Magic

TOPPINGS

Banana

Peanut Butter

Hulled Hemp Seeds

Chia Seeds

Edible Glitter!!! (Optional.. But not really optional)

(Use any toppings you love!) 

 

DIRECTIONS

1. In a medium sauce pan, let almond milk and water come to a boil. Once it's boiling, reduce the heat to a simmer and pour in the steel cut oats, coconut sugar,  salt and cinnamon- stir occasionally for 25-30 minutes or until desired consistency is achieved.  

2. Once it's done, remove from heat and mix in Cacao Magic until combined. Feel free to add any other mix-ins now.  

3. Pour in bowls and top with whatever toppings you'd like. ENJOY!!