Healthy, Homemade Whipped Cream

THIS is my new favorite treat/snack.

Completely natural and homemade with verrrryyy little sugar. Amazingly delicious with berries for breakfast (or dessert!) and on top of ice cream. Try it on top of The Best Chocolate Ice Cream Ever.

 

All it takes is a few ingredients and a little patience.

Dairy Version Ingredients:

2 cups organic cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version

 

Dairy-Free Version Ingredients:

1 can full fat coconut cream

2-3 Tbsp. coconut sugar (mildly sweet) or 1 packet of stevia for a fully sugar-free version

 

Method:

Place ingredients in a large mixing bowl

Use a whisk to gently whisk the cream (you want air to get in so you are looking for bubbles here).

Keep whisking (about 15 min) until the liquid becomes thick and creamy.

Feel free to take breaks as needed.

Enjoy thoroughly.

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Grain-Free Berry Crisp

This recipe is inspired by The Detoxinista. My mouth is watering just thinking of how delicious this recipe is! I made it back when I was in the states and completely forgot to post the recipe! But, at last, here it is…

It was originally made with blueberries, but I prefer it with an assortment of berries- for the flavor and health benefits. I think peach would be another delicious option if berries aren’t too readily available where you are.

This recipe will fill one 2-quart baking dish and was originally adapted from The Gluten-Free Almond Flour Cookbook.

Ingredients:

The Filling:

  • 4 cups of berries/ fruit of your choice
  • 1/2 tsp. cinnamon

Topping:

  • 1 cup blanched almond flour
  • ½ tsp. sea salt
  • ¼ tsp. baking soda
  • 1 cup unsweetened shredded coconut
  • ½ cup extra virgin coconut oil, melted
  • ¼ cup raw honey

Method:

  1. Preheat oven to 350 degrees F.
  2. Rinse your berries/fruit well, then place them in the your 2-quart baking dish
  3. Sprinkle cinnamon on top
  4. Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut.
  5. Melt the coconut oil, in a small pan over low heat, then add the honey to just barely melt the honey enough to mix it in.
  6. Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
  7. Bake for about 30 minutes until topping is golden brown.

That’s it. Let it cool for about 10 minutes and enjoy!!

xoxo, Danielle