This is a Sponsored post written by me on behalf of Silk for SocialSpark. All opinions are 100% mine.
When it comes a healthy breakfast, or any meal for that matter, I always try to maximize the nutritional value in what we eat. Sure, we like a treat now and again, but but when it comes to the things we already eat and drink, I love it when there is the opportunity to have some added benefits.
I don’t drink cows milk because of a recent new intolerance I have developed, so I have taken to drinking Silk Almondmilk®. Silk® is the only brand I buy because I like the ingredients list and love their commitment to the Non-GMO Project.
My favorite new variety of Silk® is the Silk Vanilla Almondmilk Protein + Fiber®.
About Silk Vanilla Almondmilk Protein + Fiber®:
- 50% more calcium than dairy milk
- Good source of protein
- Excellent source of fiber
- Excellent source of vitamin E
- Absolutely no cholesterol or saturated fat
- Free of dairy, lactose, gluten, soy, casein, egg and MSG
- Enrolled in the Non-GMO Project’s product verification program
- No artificial colors, flavors or funny business
Silk Protein + Fiber Almondmilk® is the perfect addition to an energy-packed breakfast smoothie!
This smoothie is thick and rich and is the perfect start to a busy day. It is chock full of protein and fiber and will fuel your day. If you don’t have time to mix up a smoothie, the vanilla flavored Silk Almondmilk Protein + Fiber® tastes great! I love to add it to my coffee and my son enjoys it straight up.
Toasted Coconut & Fig Almond Milk Smoothie
Toasted Coconut & Fig Almond Milk Breakfast Smoothie
- ⅓ cup dried figs with stems removed (about 5)
- 2 frozen bananas
- 2 tbsp cacao powder
- 1 tbsp raw honey (optional)
- 1 tbsp almond butter
- ½ tsp vanilla
- 2 cup almond milk (I used Silk Vanilla Protein + Fiber Almondmilk®)
- ½ cup coconut (plus extra for garnish)
- Heat oven to 300 degrees
- Spread finely shredded coconut on a baking sheet
- Toast, stirring frequently until lightly golden brown (about 5 minutes)
- Add frozen bananas, figs, cacao powder, honey, almond butter, vanilla and almond milk to blender (I use a Vitamix but any blender should work).
- Blend until smooth.
- Add in toasted coconut and mix until thoroughly blended.
- Serve topped with toasted coconut.
This made 3 very thick smoothies. You could still drink through a straw, but you could easily add more almond milk to thin them out and increase the servings.
If you don't have figs, you could use pitted dates as well.
This is my new favorite smoothie!
For more information about the new Silk Protein + Fiber® and to print out a coupon so you can try it for yourselves visit Silk.com. To find Silk Protein + Fiber® near you, check out the store locator.
What would you make with Silk Protein + Fiber Almondmilk®? Or would you drink it straight?
Every once in awhile, I kinda miss bread, and rather than wreck my gut by indulging in actual wheat filled bread, I’d rather try and come up with an alternative that helps me get through those days where I want some bread but without affecting my body in a negative way.
I have been trying to find a grain-free bread recipe that doesn’t taste like coconut and doesn’t crumble. I don’t expect it to be anything like traditional bread as far as taste and texture go, but I do expect it to at least be something with a more neutral taste that I can actually slice. I love coconut but I don’t want my bread tasting like it.
After trying a few different recipes I found one for an artisan style grain-free bread in the book “Paleo Bread – Gluten-Free Bread Recipes for a Paleo Diet” by John Chatham.
The book is small but mighty with 28 grain-free bread recipes that include muffins, scones and pizza crust. The first half of the book gives a quick intro to Paleo for those who are interested but is a great resource even if you don’t define yourself as “paleo” but do follow a grain-free diet. And for those who are gluten-free, these recipes are all gluten-free as well. Some of the recipes use butter and raw honey which is something that some paleo folk frown upon, but I love my grass-fed butter, and I do treat myself to a bit of raw honey at times.
I wasn’t overly optimistic about the recipe, despite the fantastic book reviews, because I’ve had quite a few relative failures attempting grain-free breads. But I was pleasantly surprised with this one.
The rustic grain-free bread didn’t really rise, but most grain-free breads don’t, and the texture is quite dense but it has a very nice flavor and goes great with grass-fed butter or a poached egg on top.
Rustic Grain-Free Paleo Bread
Recipe type: Bread
- 2 cups almond meal or flour
- ¼ cup coconut flour
- 3 eggs
- 2 tbsp melted, unsalted grass-fed butter
- 1 tbsp raw honey
- 1 tbsp water
- Preheat oven to 400 degrees F.
- Mix the flours and butter together in a large bowl until fully combined and then mix in the water.
- Beat eggs until fluffy.
- Mix eggs and honey with the flour mixture. Stir until fully combined.
- Let the mixture sit for about 5 minutes then stir again (you might need to add more water). Dough should a little bit sticky but not too wet.
- Wait another 5 minutes.
- Split the dough into 2 pieces and knead each one into a ball. To keep from sticking, you can use almond meal or flour on your hands and on the dough.
- Place the dough onto a lined cookie sheet or a pre-heated baking stone.
- Cut the tops with a knife and bake for approx. 30 minutes (you might need more or less depending upon your oven).
- Loaves should be very brown but not burnt.
- Allow to cool, slice and serve.
I feel like I indulge when I eat this so it satisfies the emotional part of me that wants bread but gives me the satisfaction of knowing that none of the ingredients are going to cause my body to react the way a traditional bread would.
Have you tried any grain-free bread recipes?