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Tag: vegetarian

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 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. It’s also anti-inflammatory!

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 (or watch below) 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.

Too warm for a hot beverage? Try it iced instead!

Directions:

Add all ingredients to a blender and blend until smooth.

Pour into your fave glass and add some ice if desired.

Enjoy!

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. I came up with this recipe while experimenting and they turned out better than I expected so I had to share the recipe (but also so I can make these again lol).

Bonus: they also contain a little extra protein compared to a regular brownie!

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

Ingredients

1 tbsp ground flax seed + 3 tbsp water (this is your flax egg)
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk* (if you don’t have this, try a combination of cold coffee or espresso and dairy-free milk – I haven’t tried this so results may vary)
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 (from the cacao powder) 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

I get asked this question often: “What should my plate look like?” or “How do I eat to help reduce chronic pain?”

Canada’s new food guide came out a couple of 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.

what your plate should look like

Some of the key take-away points are:

Visually, this is how your plate should look:

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 (i.e. more lentils, beans, nuts, seeds, organic tofu, etc) over animal-based proteins (i.e. pork, bacon, sausage, etc.) which can contribute to inflammation.

Eat more fruits and vegetables which are high in fibre – 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 this can contribute to inflammation and prolong chronic pain.

Overall, you want to focus on eating WHOLE foods and less of the processed stuff that is not rich in nutrients and contributes to inflammation (and pain!). This means eating more colourful foods and less white and beige foods.

Click here to learn more about Canada’s Food Guide

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

Looking for recipes for inspo? Click here!

What does your plate look like? Tag me in a pic on insta here.

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