Vanilla Protein Latte

Vanilla Protein Latte

It’s summer and when I am wanting a cool, refreshing, energy-boosting drink, I opt for my super easy and delicious Vanilla Protein Latte! Give it a try and let me know what you think in the comments below!

Ingredients:

Directions:

Place all ingredients in a high-powered blender and blend away until smooth and frothy! Drink up and get that caffeinated protein boost you need on a hot day!

Did you make this recipe?

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Protein Power Pancakes

Protein Power Pancakes

These pancakes are an adaptation from Mix & Match Mama’s recipe and I absolutely LOVE it! It is gluten-free, full of flavor and super easy to make! I hope you enjoy!

Protein Power Pancakes

Ingredients:

Directions:

In a bowl, smash up the banana and add the rest of the ingredients. Mix well. Add a splash of oat milk to thin the batter out slightly (you still want it to be somewhat thick but slightly pourable – I added about 2 TB).

Preheat your skillet over medium heat and cook like you would any other pancake. I topped mine with a drizzle of honey and ate them with fresh sliced strawberries. You should get about 3 pancakes with this batter, which you could freeze some or just eat them all in one sitting, like I do 😉

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Iced Matcha Latte

Iced Matcha Latte

It is warm here in North Texas and as summer looms, I am cooling down with this lovely iced matcha. It has a hint of sweetness and it is perfect for that afternoon pick-me-up!

Iced Matcha Latte

Ingredients:

1/4 cup boiling water

1 tsp organic matcha powder

1/2 tsp vanilla powder

1/2 tsp cinnamon

pinch of Himilyian salt (optional)

Raw local honey (use local to you for added allergy-fighting benefits)

Fresh homemade oat milk and coconut milk (or use whatever milk you prefer, but I like mixing oat and coconut)

Directions:

Boil 1/4 cup water. Add the 1 tsp of organic matcha powder to the boiling water and mix well. Into the matcha mixture, add the vanilla powder, cinnamon and pinch of salt (if desired). Mix it well and let it cool for a moment.

In a tall glass, fill it with desired amount of ice (I fill mine up halfway), add fresh oat milk and a large tablespoon of coconut milk and mix. Make sure to not fill it up all the way to the top as you need space to pour over your matcha mixture.

To the iced milk glass, pour over the matcha mixture and enjoy!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Homemade Oat Milk

Homemade Oat Milk

I started making my own homemade oat milk after indulging in one too many matcha horchatas from True Food Kitchen. I realized that it was time to make my own oat milk for my iced matcha concoction, as well as for other recipes.

Making your own dairy-free milk is really very easy and quite cheap! All you need is a nut-milk bag and a good blender and you are set! I use these bags and my Vitamix that we invested in from Costco.

So without further ado – here is my homemade oat milk recipe!

Ingredients:

4 cups water

1 cup gluten-free oats

1 organic pitted date (optional but so good!)

Large pinch of Himalayan salt

1/2 tsp vanilla extract

Directions:

Add all ingredients to a high powder blender and blend for about 30 seconds (don’t over-blend as it makes the mixture slimy). Pour the blended oat mixture into a nut milk bag or a thin dish towel and squeeze out all the yummy “milk.” Pour the oat milk into a storage container with a lid and keep in the fridge for about 5 days.

*Note: Do not heat as it will thicken and become slimy.

Photo by Polina Tankilevitch on Pexels.com

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Lauren’s Grain-Free Matcha Horchata

Lauren’s Grain-Free Matcha Horchata

My husband and I finally got to have a day date and left the kids at home with the amazing grands…I cant even begin to tell you the last time we went anywhere sans kids for the day! Well, of course, I got to choose the lunch location and I picked my favorite: True Food Kitchen! After indulging in ALL the food, I decided to cap the meal with their matcha horchata and it was DELICIOUS! Seriously, SO GOOD! I quickly realized that I must make my own version at home, so here it is! This is my grain-free matcha horchata. Hope you enjoy it as much as I do!

Lauren’s Grain-Free Matcha Horchata

Ingredients:

  • 8-10 oz water
  • 1/2 tsp organic matcha
  • 1 tsp raw honey (or more – depending on how sweet you want it)
  • 1/4 tsp vanilla powder
  • 1/4 tsp cinnamon
  • Heaping TB of coconut milk (or 1/2 cup – then reduce water to 1/2 cup)

Directions:

Combine all ingredients, minus the honey, in a small saucepan and gently warm, mixing/stirring while it warms. Pour the warm liquid into your cup of preference and stir in the honey. Sip and enjoy!

*Reason why I state heaping TB of coconut milk is that I use a very thick coconut milk brand, thus when I get some, it is not a liquid and more of a cream. So I just spoon out a heaping TB into the saucepan and mix it with the water. If your coconut milk is more watery, I would suggest just using that all together. You could also swap the coconut milk with a different dairy-free milk of your choosing, like cashew milk, oat milk, almond milk, etc.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Recipe: Breakfast Casserole

This week I was DETERMINED to be better about making breakfast for myself so Sunday I made a quick breakfast casserole that I have been munching on all week. It only took a few minutes to prep and then baked in the oven. Super easy and customizable! I used spinach, onion, sweet potato, tomato, and bell pepper, but you can easily swap any of those ingredients for something you like (zucchini, broccoli, mushrooms, etc.). I didn’t add cheese but you could add a little almond cheese or dairy cheese of your liking. Serve with sliced avocado and a hot cup of coffee and you’re golden!

This breakfast casserole is dairy-free, gluten-free, sugar-free, candida-friendly (if you are further along in your healing journey as the sweet potatoes are on the ‘no’ list in the beginning) and vegetarian.

Lauren’s Breakfast Casserole

Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients:

  • 10 pasture-raised eggs
  • 1/2 cup organic coconut milk
  • 1 organic sweet potato, grated
  • 1 organic orange bell pepper, diced
  • 1/2 cup diced white onion, diced
  • 2 cups organic spinach
  • 1 organic tomato, diced
  • Himalayan salt and fresh ground pepper

Directions:

  1. Preheat oven to 325 degrees.
  2. In a large bowl, whip the eggs and the coconut milk until fully mixed.
  3. Grate the sweet potato in your food processor with the grater disc attachment (or use your box grater) and then add the grated sweet potato to the bowl with the eggs.
  4. Add the bell pepper, onion, spinach, tomato and a dash of salt and pepper to the bowl with the eggs and gently mix.
  5. Pour the egg mixture into a 9×9 or 9×13 casserole dish that has been lightly sprayed with coconut oil, like this one. Place the dish in your preheated oven and cook for about 45 minutes, or until set in the center.
  6. Let cool a bit, slice and serve with fresh organic avocado and for us Texans, a splash of hot sauce!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Peppermint Matcha Smoothie

Ingredients:

Directions:

Throw everything into your high power blender and blend away! Sip and enjoy your peppermint protein pick-me-up!

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Purple Power Pancakes

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I have adapted this recipe from hers and I am sure you are going to love it!

Purple Power Pancakes

Prep Time: 5 minutes

Cook Time: about 20 minutes

Ingredients:

  • 1/2 cup water
  • 2 pasture-raised eggs
  • 1 banana
  • 2 TB organic maple syrup
  • 1 cup gluten-free oats
  • 1/2 cup organic whole almonds
  • 1/2 cup organic shelled whole walnuts
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen organic blueberries
  • 1/4 cup Sacha Inchi protein powder
  • 2 TB organic coconut flour
Just poured on the hot griddle. These will puff up when they are ready to flip, about 5 minutes.

Directions:

  1. Preheat your large pan/skillet/griddle over medium to medium low heat.
  2. Place all ingredients in a high power blender and blend on low for 30 seconds, then high for about a minute until well combined.
  3. Butter/grease your pre-heated griddle and pour about 1/4 cup of pancake mix on the griddle.
  4. Let cook on medium to medium-low heat for about 5 minutes and flip (the pancakes should have puffed up and the bottom side should be slight brown).
  5. Cook for an additional 3-5 minutes on the flipped side and check for doneness.
  6. Plate and eat! My boys love to stack them and top with butter and let the syrup run down the sides! This recipe makes a lot of pancakes so we always have extra for the boys to munch on throughout the morning (they just grab one a go!).

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

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Sugar-Free Pumpkin Cream Coffee

Sugar-Free Pumpkin Cream Coffee

I was a DIEHARD Starbucks fan and when they released their pumpkin cream cold-brew…I was smitten! Now, I am a hot-coffee fan so the only thing that bugged me was that it was cold…BUT living in Texas, it’s nothing that would deter me from ordering. I LOVED it so much but I haven’t had Starbucks since last November when I found out about a bunch of health issues that my body was fighting. So that meant saying goodbye to my Pink Drink and Pumpkin Cream Cold-Brew. It was a sad day. BUT, my body feels SO much better and I will never go back! So that means that I have to adapt recipes and find stuff that will work for me. Thus, my latest fall coffee recipe was born! This is a hot coffee, with a subtle hint of pumpkin and you can kick it up a notch and make it a bulletproof version!

Without further ado…here is my Pumpkin Cream Coffee!

Ingredients:

Coffee Base

Make your coffee how you like! I prefer using my AeroPress with 1 scoop Four Sigmatic Mushroom Coffee with Lion’s Mane. I fill up my large coffee cup with water and microwave it for 3 minutes. While it is heating up, I add 1 scoop of coffee to my AeroPress and when the water is ready, I pour the water over the coffee grounds. I let sit about 2 minutes, then press it over my coffee cup.

Pumpkin Cream

  • 1/2 cup organic coconut cream or coconut milk (can)
  • 1 tsp organic pumpkin puree
  • 1/8 heaping tsp pumpkin spice
  • OPTIONAL: organic whole-leaf stevia

Using a handheld frother or small blender, froth/mix all ingredients for 1-2 minutes to build air and make the cream super frothy. If you like it sweet, add a drop or two of organic liquid whole-leaf stevia to taste before frothing.

Keto Coffee Additions

  • 1/2 TB organic grass-fed butter
  • 1/2 TB organic coconut oil or MCT oil

If adding the Keto coffee additions, use your frother or blender and mix these ingredients in with your coffee base before pouring over the cream.

Directions:

Once you have all ingredients ready, pour the pumpkin cream over your coffee and enjoy! I like to stir mine all together, but it’s pretty to look at when the cream is separated from the coffee. You could also make this a cold-brew but halving the water used to make your coffee and replacing it with ice. Let it cool a bit. Fill a cup with ice, pour over cooled coffee and top with pumpkin cream.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!


Truvani is giving away their new ceramic canisters with bamboo lids, FREE with any purchase of any powdered products (plant-based protein or marine collagen), now through September 15th!

Just click this link and get your free ceramic canister to hold your delicious Truvani powders!

What I Eat in a Typical Day

What I Eat in a Typical Day

Happy Wednesday friends!! We made it half way through the week!

Today I am sharing what my typical day looks like. Since finding Truvani’s plant-based protein powder, my breakfasts have changed to a daily delicious morning smoothie. I LOVE it and it’s so easy first thing in the morning! But I am also including my other go-to breakfasts, as well as what I snack on and what I drink throughout the day.

So let’s go!

Breakfast

Option 1: My favorite coffee smoothie

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Currently, I am in a vanilla latte smoothie kick! I am LOVING the recipe above and drink it every morning!

Option 2: Scrambled eggs with steamed veggies

Before I found Truvani’s clean protein powder, I was making a veggie bowl with scrambled eggs (and still do occasionally) or a veggie omelet. Both basically use the same veggies…it is just how I am wanting my eggs that day! 😉

For either one of these, I just grab some veggies that I like (zucchini, onion, bell pepper, broccoli, asparagus, whatever I’ve got!), chop it up, sauté it in organic avocado oil, and if I am scrambling eggs, after the veggies get a little soft, I crack two eggs in the mix and scramble it all together. If I want an omelet, I put the sautéed veggies in a bowl off to the side, scramble two eggs and pour into my well oiled pan, cook it for a minute, then add back in the veggies and press it into the wet egg, cook an additional minute or two until it isn’t sticking and a little brown, then flip it all (over the sink…just in case!), and cook for an additional couple of minutes. Then flop it over onto a plate and fold over. For both, I top with 1/2 sliced avocado and pinch of Himalayan sea salt and ground black pepper.

Morning Drink Mix

Alkalize and Mineralize

Currently I am out of my CBD 🙁 BUT I usually mix one scoop of Alkamind Daily Minerals with my CBD and fill up my big Starbucks cup…that no longer holds any Starbucks 😉

I am literally on a “subscribe and save” for Alkamind! Perfect because as soon as I start to run low, one just magically appears at my door! 😉

  • WHAT ALKAMIND DOES – Eliminate acid reflux, better sleep, improve constipation, reduce sugar cravings, fast workout recovery and mental clarity.
  • HOW IT DOES IT – 4 pure alkaline minerals plus organic lemon juice powder, 1:1 ratio of calcium to magnesium, most bioavailable minerals, chelated mg for highest levels of absorption and bioavailability, medical-grade minerals and fast acting powdered delivery system.

Lunch

Fresh raw salad

Pretty self explanatory here 😉 I basically take a whole bunch of veggies that I love and chop them up! I use all organic – green leaf lettuce, purple carrot, bell pepper, celery, tomatoes, sprouted arugula, walnuts, avocado, hemp seeds, drizzle with olive oil, juice from 1/2 lemon, and a pinch of Himalayan salt.

Afternoon Drink Mix

Schisandra Berry + Ashwagandha

I totally forgot to snap a picture of this BUT I use that same big Starbucks cup and fill it to the top with water and a little ice, add 1/2 tsp of my Schisandra Berry powder (which is sold out!! BUT you can still get it here) and about 1/3 tsp ashwagandha plus juice from 1/2 lemon.

Benefits of Schisandra Berry:

  • Anti-Inflammatory
  • Liver Detoxification and Purification
  • Increased Intracellular Glutathione Levels
  • Anti-Aging at the Cellular Level
  • Mental Clarity and Energy
  • Improves Digestion
  • Balances Hormones
  • Boosts Immune System

Afternoon Snack

Fruit + Almond Butter

My snack is pretty much the same every day. I love a crisp, organic green apple with a big tablespoon of organic almond butter. It is pretty much what I eat on the daily.

Sometimes if I need a little something sweeter, I will grab a couple of these.

Dinner

Dinner changes daily! This is where I have the most fun with my meals. I love using Danielle Walker’s cookbooks and Minimalist Baker (you can read more about my favorites here) and pretty much cook dinner every night of the week, minus a couple of leftover nights.

Dessert

…sometimes 😉

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Sugar-Free Chocolate Almond Butter Mug Cake

This mug cake is one of my favorites for satiating that chocolate craving! I use tiger nut flour instead of almond flour for this recipe because of its natural sweet flavor and health benefits. Chufa, also known as tiger nuts or earth almonds, are not actually nuts! They are small edible tubers. They are about […]

Sometimes a girl just wants something sweet! I love making my lemon berry mug cake or my chocolate mug cake, but I also really love this snickerdoodle mug cake recipe, though I made a few substitutions, it was still really good!

One day a week (usually Wednesdays because that is the night my husband and I watch The Challenge…which is over now! *insert sad face* 😉 ), I indulge in a SmartSweets Sweet Fish. SmartSweets are free from sugar alcohols, artificial sweeteners and added sugar plus they are plant-based!! They seriously taste so much better than my old fav fish! 😉

BONUS DRINKS

IF I am on my A-game, I prepare these drinks ahead of time and drink the Jamu Juice before I eat (or drink) breakfast and the refreshing Ginger Lemonade later in the morning or afternoon for a little pick-me-up. It is also perfect to take to the pool, beach, or lake as it is a natural hydrator and reduces bloat!


Well that’s it for my day! What do you love to eat for your main meals? Do you eat the same thing everyday or change it up? I’d love to hear! Share below!

See you all back here on Friday for my Friday Favorites: At-Home Workout Edition!