Healthier Mocha Frappuccino– YUMO!

I was on Weight Watchers a few years back and learned so many different recipes that I could eat on the plan. Now that I have changed so much of my eating- I find myself using some of these recipes to help aid in my weight loss. This is one of our favorites as it serves as a great snack or drink on a warm day. I do not use coffee in it although you def could!

2 packages of your favorite hot chocolate mix- (OR u can make your own with cocoa powder and sugar of your choice)
2-3 cups of ice
1 cup of almond-rice-coconut or whole milk

BLEND—— (You can also add very strong coffee (1 cup and less ice to your liking)Serve with a bit of chocolate syrup and whipped cream if u choose!!!

TIPS — YOU can definitly make this according to your taste- using non dairy or make it organic or make your own hot choc mix!


Black Bean Brownies—YUMO

1 15 oz canned black beans-rinsed well
2 large eggs (or flax seed eggs-explained below)
3 tbs coconut oil (or any other type of oil u have)
1/2 cup cocoa powder (more or less to taste)
1/4 tsp salt
1 tsp vanilla
1/2 cup raw sugar (pulsed) OR reg sugar
1 1/2 tsp baking powder

Preheat Oven 350 degrees
Spray non stick cooking spray into a 12 small muffin pan or brownie pan
Puree in your food processor your can of rinsed black beans until smooth
1TBS of flax seed mixed with 2 1/2 TBS of warm water makes ONE egg substitute DELSIH–IF USING FLAX SEED DO THIS– Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes–IF USING eggs crack them in mixture and mix

Add remaining ingredients—Drop the batter into the muffin tin and smooth the tops with a spoon OR into your brownie pan
Bake for 20-26 minutes –Let cool for 15-30 minutes
THESE ARE FUDGY Brownies so be careful taking out of the pan once they are baked and cooled–they can fall apart-which is still fine 🙂
Refrigerate if you want to keep longer more than 2-3 days!!

You can add any type of nut
You can make Vegan if you do not use eggs and use flax seeds
I made in a round pan so any type of pan you have will work!!


Making your own Almond Milk

I have changed the way I have been eating for the past few months. Due to my stage 4 kidney disease-and being so close to stage 5-I didn’t have a choice. I used to love milk until it chose not to love me back-so I started drinking almond milk. Now I try to buy as organic as I can afford to. Due to me wanting to know more of where and what is in my food- I started making my own Almond Milk. It is so much simpler than I ever imagined and actually tastes a lot better than store bought. So I hope if you have tried it in the past-that you will try making it and change your mind about it. (i will be posting recipes for my rice and cashew milk soon)

RAW Almond Milk
1 cup raw organic almonds
4-5 cups of filtered water
These are optional depending on your taste
2-3 tbs of Raw Organic honey or soaked dates (2-3)
a pinch of salt

Soak your almonds over night in filtered water- make sure all of the almonds are covered in the bowl

Drain your almonds and add them to your blender
Add in 4-5 cups of water-depending on how thick or thin you want your milk to be
THEN Blend it up for 3-4 minutes (more depending on your blender)

Strain the pulp out of the liquid using a cheese cloth-nut bag or fine mesh strainer BUT SAVE the liquid as THAT is your almond milk-I store the milk in a container in the fridge for up to 5 days.

NOW the Pulp IS Delicious!!! you can put it in your dehydrator (use the fine sheet that came with your dehydrator) and once it is dry you can use it in cereals or yogurts AND even grind it up for almond flour!!!
NOTHING goes to waste and it is so delicious!!!!!