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Tag: vegetarian

Matcha Latte

Matcha Latte

Matcha Latte

matcha latte

This matcha latte recipe is the perfect start to your day or boost of energy early afternoon. You’ll definitely want to replace your coffee with this matcha latte (or remove the non dairy milk for just a regular matcha) because it breaks down caffeine more slowly so you don’t get the jitters.

Matcha is actually a green tea, usually from Japan, and is ground into a fine powder instead of steeped like your regular cup of green tea. It is known for a grassy earthy type of texture. It is best consumed organic for the best quality. Usually a culinary or cooking grade matcha is good to drink and you don’t need to splurge on the ceremonial grade matcha.

Matcha contains a compound called l-theanine which is really helpful for relaxation. Think of it as a calm or zen feeling.

Did you know? Buddhist monks use matcha for their meditation practice. It gives you that boost of energy from caffeine without the crash while also keeping you calm and relaxed.

Quite the perfect combination if you are trying to be productive or just hate that crash later in the day.

Try it out and let me know what you think!

matcha latte
Recipe:

Vegan, plant based, dairy free, gluten free

Serves 1

1 teaspoon matcha powder (I use this one)

1.5 cup non-dairy milk, unsweetened (I use soy milk for the nutrition or try coconut milk if you want a creamier texture)

1-2 teaspoons maple syrup or honey (optional)

Directions:

1. Heat non-dairy milk and maple syrup/honey (if using) in a small pot on the stove.

2. Add matcha powder to cup.

3. When almond milk is hot, add about a ¼ cup to matcha and stir to combine. If you have a matcha whisk, use that instead and follow the directions of the whisk (generally you want to blend some of the matcha powder with a tiny bit of hot water before adding the hot non-dairy milk)

4. Add rest of the milk to cup.

Serve & enjoy!

Alternatively, you can also heat the milk up on the stove. I use my fave milk frother from Breville (not sponsored but I am obsessed with this thing)! I have a video on my IG showing you how I make it right here if you want to see. Tag me if you make one too.

Tip: You can steep a chai tea bag in the milk if you prefer chai tea over matcha.

Looking for more delicious recipes? Click here! Or try my Pumpkin Spice Latte instead.

Mochaccino Brownies

My vegan and gluten free mochaccino brownies are super rich and chocolatey with just the right amount of sweetness. Bonus: they also contain a little extra protein!

Vegan, dairy-free, egg-free, gluten-free

Ingredients

1 tbsp ground flax seed + 3 tbsp water
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk*
2 tbsp avocado oil
2 tbsp tahini
1/4 cup coconut flour
1/2 cup almond flour
1/3 cup raw cacao powder
1 tsp baking powder
2 tbsp arrowroot starch
pinch of salt
1/2 tsp vanilla
1/4 cup Enjoy Life mini chocolate chips
*note: the soy milk contains sugar

mochaccino brownies

Directions

Line a loaf pan (8.5×4.5×2″) with parchment paper.
Preheat oven to 350 degrees F.

  1. In a large bowl, mix flax seeds and water to create a flax egg. Set aside for about 10 minutes to thicken.
  2. Add sugar, cappuccino soy milk, avocado oil, tahini into the bowl and whisk until combined.
  3. Fold in coconut flour, almond flour, cacao powder, baking powder, arrowroot starch, and salt in until combined.
  4. Add in vanilla and chocolate chips and fold just until combined.
  5. Batter should be thick and slightly sticky. Pour into the loaf pan and flatten the top with a spatula.
  6. Bake on middle rack of the oven for about 25 minutes. Insert a toothpick into the middle and if it’s mostly clean, the brownies are done. Keep in mind the chocolate chips will be melted and will cause the toothpick to come out unclean.
  7. Allow to cool at least 20 minutes before slicing and serving.

These brownies DO contain some caffeine so if you are sensitive, avoid eating these before bed.

If you happen to make these mochaccino brownies, tag me on instagram @dr.dainapatel

HAPPY BAKING!

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

What your plate should look like

What your plate should look like

Canada’s new food guide came out a couple months ago. It was updated for the first time in YEARS. While it is not perfect, it does include better recommendations compared to the old one.

Some of the key take-away points are:

Approximately 50% of your plate should consist of veggies, 25% high-quality carbs (including fruits, whole grains), and 25% healthy proteins (including nuts/seeds, legumes, organic tempeh, organic tofu, grass-finished local beef, organic skinless chicken breast, wild-caught fresh salmon).

Choose water as your beverage (not milk/juice/pop).

Choose more plant based proteins (ie more lentils, beans, nuts, seeds, organic tofu, etc) over animal based proteins (ie pork, bacon, sausage, etc.).

Eat more fruits and vegetables – about 50% of the plate should be vegetables and fruits should be included in the 25% of high-quality carbohydrates.

Include whole grains – be careful if you are gluten-intolerant, as many people are.

Click here to learn more about Canada’s Food Guide

If you’re interested in working with me or learning more about how a plant based diet may help with chronic pain, be sure to book a FREE 15 min Discovery Call with me.

For plant based recipes, click here. For a FREE checklist of pantry staples to help you transition to a whole foods plant based diet, click here and send me a DM on Instagram with “Plant based pantry staples” and I’ll send it over.

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