CHEF PIPPA TAYLOR
Hello Lovely Humans! Pippa here! I am beyond excited to be a part of DriveTrain Fitness. Each week I’ll be sharing recipes and nutrition tips with you to help you live your most healthy and happy lives.
A little about me: I was a chef in the Denver Restaurant Industry for almost 8 years before opening my own private chef company. In the middle of my career as an Executive Chef, I was diagnosed with Crohn’s Disease. I needed to find a way to continue to do what I loved — cook — while staying healthy and keeping my symptoms at bay. I discovered the Paleo diet and started transitioning all my restaurant quality dishes into healthy versions. Once I started my own business I started catering to other longevity driven diets, allergy and autoimmune protocols, and healthy, active lifestyles. I earned my nutrition certification a couple years into cooking for private clients. It’s been such a wonderful change in my life and my body and mind has never been healthier.
RECIPES & NUTRITION TIPS
May 20, 2019
Strawberry-Raspberry-Coconut No Bake Cheesecake Bites
2 -8 ounce packages Kite Hill dairy free cream cheese
16 ounces strawberries, hulled and finely chopped
6 ounces raspberries
1/3 cup honey
2 cups finely shredded unsweetened coconut
1 teaspoon vanilla extract
1 box gluten free graham crackers (I used Pamela’s brand)
Chef It Up:
Grab your electric stand mixer and use the paddle attachment. Add the chopped strawberries, raspberries, honey, and vanilla. Whip on medium high until everything is mashed together. Let sit for 10-15 minutes.
Add the cream cheese and the shredded coconut. Mix until well incorporated. It should be pretty thick – add more coconut if it isn’t coming together. Place the mixture in the fridge to chill.
While the strawberry mixture is chilling, pulse the graham crackers in a food processor until fine. Pour into a bowl.
Line a baking sheet with parchment paper. Using a ½ tablespoon, scoop balls of the cheesecake mixture and roll in your hands to form a ball. Roll the ball around in the graham crackers to coat the outside. Place the finished ball onto your prepared baking sheet. Repeat the process with the rest of the cheesecake and graham crackers.
Store the finished bites in the fridge until firm and then store in an airtight container in the fridge for up to a week.
May 11, 2019
Paleo Clam Fettuccine
I was going to write a cute little blurb this week about Mother’s Day, or making a fancy restaurant quality healthy meal at home, or some-such-Instagram-worthy thing. But sometimes you just want a big bowl of pasta without a bunch of paragraphs of nonsense keeping you from the recipe. Amiright? Go get your pasta on my friends. XO.
1 box Cappello’s Gluten-Free Paleo Fettuccine
1 butternut squash, spiralized (If you have a veggie spiralizer, you can do this yourself. Otherwise, Whole Foods sells already spiralized butternut squash and zucchini)
2 tablespoons EVOO
10 cloves garlic
2 tablespoon chopped Calabrian peppers (you can find these jarred in the Italian section)
1 cup white wine
2.5 pounds clams, rinsed (I used Little Neck)
1 bunch parsley, chopped
1 ounce chives, thinly sliced
2 lemons, zested
Salt and pepper to taste
Chef It Up:
Bring a pot of water to a boil. Add a few large pinches of salt.
Heat a large skillet or Dutch oven over medium low heat. Add the olive oil, garlic, and peppers and gently sauté for 5-7 minutes until softened. Add the wine, squash and the clams, turn the heat down, and cover the pot. Let the clams steam for 10-12 minutes.
While the clams are steaming, add the pasta to the water and cook until just tender. Drain.
Once the clams have opened, add the pasta to the pot and toss to combine. Season with salt and pepper to taste. I like to add another small ‘glug’ of olive oil as well and another spoon of the Calabrian peppers. Turn off the heat and stir in parsley, chives, and lemon zest.
Serve with an empty bowl on the side to discard the clam shells.
April 25, 2019
Fruit and Vegetable Breakfast Bread
What actually happens: My alarm goes off and I press snooze at least twice before I finally drag myself out of bed. I wake up with enough time to start the coffee maker and brush my teeth. I microwave instant oatmeal and slap it into a plastic deli container and eat it in my car with a plastic camping spork while stopped at traffic lights. There are no vegetables to be had in this story. Adulting seems scarce.
Enter this delicious breakfast bread to the rescue. You can make it ahead of time and then eat it all week. It’s gluten free, dairy free, and refined sugar free. AND it’s got 3 cups of vegetables in it, plus a ton of other micronutrients and antioxidants. It may not be my grand plans (delusions, tbh) of breakfast, but it sure fits my reality much better and helps me stay on top of my nutrition goals. I’ll call it a win.
2 cups AP gluten free flour (I used Cup4Cup brand)
1 cup gluten free rolled oats
1 tablespoon baking powder
1 tablespoon cinnamon
¼ teaspoon salt
½ cup coconut oil, melted
½ cup maple syrup
½ cup unsweetened cashew or almond milk (I use Malk brand)
2 teaspoons vanilla
1 banana, mashed
1 cup chopped spinach
1 zucchini, grated (about 2 cups)
½ cup raisins
½ cup blueberries
Chef It Up:
Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
In a medium sized mixing bowl, combine the flour, oats, baking powder, cinnamon, and salt. Stir to combine.
In a second bowl, mix the melted oil, maple syrup, milk, vanilla, mashed banana, and eggs. Whisk well to combine.
Using a spatula, stir the wet ingredients into the dry. Once combined, fold in the chopped spinach, grated zucchini, raisins, and blueberries.
Pour the batter into the loaf pan and spread it evenly with your spatula.
Bake for 1 hour or until a toothpick comes out clean. If the top of the bread starts getting to dark but the bread is still not done cooking, place a sheet of aluminum foil over top until fully cooked through.
Let the bread cool in the pan for 10 minutes and then let finish cooling completely on a wire rack.
To store, wrap the bread tightly with plastic wrap.
April 9, 2019
Molly’s Macro Friendly Meatloaf
I first made this meatloaf a few years ago when I was making macro-friendly meals for a local CrossFit gym. It was a favorite of Molly, a badass strong woman who had recently had twins and loved having the help with meal prep. We bonded over my meatloaf and quickly became very good friends. Molly and her family turned out to be some of the greatest people to ever come into my life and she was actually the first person to introduce me to Lagree! To this day, she still asks me to make her this meatloaf. It’s super lean, filled with veggies, and is delicious even if you don’t count your macros!
1 yellow onion, small dice
2 pounds lean ground turkey
5 cloves garlic, minced
1 large or 2 small zucchini, grated
1 bunch parsley, leaves chopped
3 ounces basil, leaves chopped
3 large pinches salt, fresh ground pepper
2 teaspoons smoked paprika
1 tablespoon Dijon mustard
1 teaspoon red chili flake
Chef it up:
Preheat the oven to 375 degrees. Grease a bread loaf pan and set aside. In a mixing bowl, add all the ingredients. Using your hands, thoroughly mix the ingredients together. You can also use an electric mixing bowl with the paddle attachment. You just want to make sure the turkey emulsifies thoroughly so the meatloaf stays together when you bake it. Once mixed, place in the prepared loaf pan and smooth out the top with a rubber spatula. Bake for 50 minutes. Let rest before slicing.
Macros per serving: 5F/4C/54P
April 2, 2019
Paleo Carrot Cake Cheesecake Muffins
Carrot Cake Muffins:
1 egg white
200g maple sugar
7g lemon juice
350g almond flour
3g ground ginger
2g ground nutmeg
3g baking soda
40g unsweetened shredded coconut
50g golden raisins
60g canned crushed pineapple
50g walnuts, chopped
260g carrots, grated
45g ghee, palm shortening, or butter, melted
Dairy Free Cheesecake:
16oz almond milk plain cream cheese (I use Kite Hill brand)
1.5 teaspoon vanilla extract
.5 teaspoon lemon juice
2/3 cup maple sugar
½ teaspoon salt
Chef it up:
Preheat the oven to 325 degrees. Line a muffin tin with liners.
Melt the ghee and set aside.
In an electric mixer with the whisk attachment, add the eggs, egg white, maple sugar and lemon juice. Turn the mixer on medium high and let whip until light and fluffy – I let mine go for a solid 15 minutes – the fluffiness makes for a nice and airy muffin.
In a medium bowl, add the almond flour, spices, baking soda, salt, coconut, raisins, pineapple, walnuts, and shredded carrots. Toss to combine. Add the melted ghee. Stir to coat.
Add the whipped eggs into the flour mix and gently fold it in making sure to not smoosh all the air out.
Clean out your mixing bowl and set it up for the cheesecake layer.
Scoop the muffin batter into your prepared tins, only filling about half to 2/3 of the way up.
Place all the ingredients for the cheesecake into the mixer and turn on medium high. Whip until everything is incorporated. Top the muffins off with a layer of the cheesecake. Using a toothpick, draw a few figure 8’s in the muffin tin to swirl the two batters.
Bake in the oven for 30 minutes. You can use a toothpick to make sure the cake is done by poking it into the cake – if it comes out clean, the cake is done! Let cool before eating.
March 13, 2019
Need something fun to make for St. Patrick’s Day dinner, and want to switch it up a bit from making the same corned beef and cabbage? I’ve got you covered! Dublin Coddle is a great Irish dish that’s easy to make and can be made completely Paleo! For an added bonus I love to put a few sunny side eggs on top. Have a happy and safe St. Patrick’s Day, lovelies!
1/5 pound bacon, cut into large pieces (use nitrate free, uncured, sugar-free bacon)
5 bratwurst (Boulder Sausage is a good brand that has clean ingredients and no sugar
1 large yellow onion, sliced thickly
2-3 carrots, peeled and cut into large chunks
1-2 green apples, peeled, cored and cut into large chunks
1 pound fingerling potatoes, cut in half
2 cups dry hard cider (I love Stem Cider, and it’s a Colorado company, yay!) – you can substitute unsweetened apple cider juice, or chicken stock if the booze isn’t your jam but it goes SO GOOD.
Salt and pepper
Chef it up:
Preheat the oven to 350 degrees.
Heat an extra large cast iron pan or Dutch oven over medium high heat. Add the bacon slices and cook until crispy. Remove from the pan and let drain on a paper towel. Leave the bacon fat in the pan. Add the sausages and brown on both sides, remove from the pan.
Add the prepped onions, carrots, apple and potatoes into the pan, season well with salt and pepper. Place the sausage and bacon on top of the vegetables and add in the hard cider. Cover the pan – if you don’t have a lid for your cast iron, just use foil to cover the top. Place in the oven for 2 hours. For the last 30 minutes, remove the foil and set back in the oven.
Once out of the oven sprinkle fresh chopped parsley all over the top. For bonus points, cook up a few sunny side up eggs and serve over top. Slainte!
March 5, 2019
Paleo Parsnip & Cauliflower Hummus (Paleo,GF,DF,Vegetarian,Vegan, Soy Free)
Are you guys snackers? I love snacks. Over the years I’ve heard of different diets that recommend not snacking between the three main meals of the day. Nope. I would be so hangry I would be a danger to society. I don’t just want snacks, I NEED snacks in my life. It’s really for the benefit of everyone around me to be honest.
That said, I find it hard to have healthy snack options available when I am always on the go in the car or have a long day at work. Many times, I resort to grabbing a bar or other chemical packed snack at the gas station or buying a less-than-healthy and more-than-pricey meal at a nearby grab-and-go restaurant. With a little planning ahead, this can all be remedied, and my hangry demon stays at bay.
This Paleo Parsnip and Cauliflower Hummus is super easy to make a giant batch ahead of time and pack with me for the week, so I always have snacks available. It also works great as an easy appetizer to bring to a party! It is also vegetarian and vegan or all our plant-based-diet friends.
4 large parsnips
1 16 oz bag frozen cauliflower florets
1/3 cup tahini
Juice of ½ lemon
1-3 cloves garlic, minced.
Good quality EVOO
Flaked sea salt
Grilled chicken strips
Chef It Up:
Peel and chop the parsnips into 2-inch chunks. Place in a medium pot and cover with water. Place on the stove and bring to a boil. Let the parsnips cook until soft. Drain.
Steam the cauliflower in the microwave until defrosted and warmed through.
Place the cauliflower and the parsnips into a food processor and blitz until combined. Add the tahini, lemon juice, and garlic, and process again until the hummus is a nice, smooth puree.
Spoon the hummus into individual Tupperware containers for the week or into a large serving bowl (if it’s for a party). I like to top my hummus with a drizzle of olive oil, a sprinkle of the smoked paprika and chopped fresh herbs.
Slice your favorite veggies (or some grilled strips of chicken for that boost of protein) for dipping and you are all set with a nutritious snack to bring with you anywhere!
Oh, and: What did Mr. T say at the Mediterranean restaurant?
“I pita the fool who doesn’t try this hummus” HAH!
February 26, 2019
Paleo Friendly Double Chocolate Samoa Donuts
Donuts are my love language. Closely followed by Girl Scout Cookies. And tis’ the season for all those adorable, persuasive, vest-clad kiddos to haunt me at my local grocery store with those colorful boxes of delicious cookies. Problem is, those cookies are not stomach-friendly for me. Neither are real, full-of-deep-fried-gluten, honest-to-gastrointestinal distress-goodness, donuts. So, my love language faces a dilemma: eat the things I love and pay the painful consequences – or forgo the deliciousness and live a slightly sadder existence without cookies and donuts. Well SCREW THAT NOISE. Introducing PALEO FRIENDLY Samoa Donuts. No pain, all the pleasure. Life is good.
100g coconut oil
580g almond flour
5g baking powder
60g cocoa powder
60g unsweetened shredded coconut
Large pinch salt
*You can use store bought if it’s easier
750g full fat coconut milk
540g maple sugar (The granulated kind, not syrup. Substitute coconut sugar if you cant find)
Large pinch salt
Unsweetened coconut flakes
1 bag Enjoy Life chocolate chips
Chef It Up:
Start by making your caramel sauce. In a heavy bottomed sauce pan, combine the coconut milk, sugar, and vanilla. Heat on low and whisk gently until the sugar has dissolved. Turn the heat up and let come to a boil. Let boil (be careful to watch that is doesn’t boil over) until the caramel has thickened, add salt, whisk again, and remove from the heat. Spoon the caramel into a bowl and place in an ice bath to chill.
Preheat the oven to 325 degrees. In a stand mixer with a paddle attachment, add the coconut oil, honey, vanilla, and eggs. Whip for 5-7 minutes until all is well incorporated and slightly frothy. Add the flour, cocoa powder, baking powder, and salt. Mix again on high until combined. Add the coconut and pulse a few times until combined. The mixture should be thick and fudgy.
Spray your donut pans well and fill with the batter. I find that its easiest to use gloves or wet your hands before filling the cups.
Bake for 12 minutes, rotate, then bake for another 5 minutes until the donuts are slightly firm on the top but still spring a little. Let cool in the pan before turning out.
Place the unsweetened coconut into a bowl. Melt the chocolate in a double boiler. Place the melted chocolate into a piping bag or a ziplock bag. Once the donuts are fully cool, dip into the chilled caramel sauce to coat the top half, and then immediately dip into the shredded coconut. Set all the donuts on a wire rack over a baking sheet to set. Using scissors, snip the tip of the piping bag or a small corner of the ziplock. Drizzle the chocolate over the top of the donuts. Let set. Eat them all. Peace out, Girl Scout!
February 19, 2019
CITRUS CHICKEN & GOAT CHEESE SALAD
Well this past week was the week where the seasonal cold/flu/icky-ness finally caught me. I had managed to stave off getting sick over the holidays, but I wasn’t lucky enough to keep illness at bay all winter. I’m on the mend again and I want to ramp my weakened immune system back up. Thank GOODNESS it’s CITRUS SEASON!
Citrus fruits start coming into season during the colder months. You’ll see some really great varieties in your local market during the winter: Cara Cara Oranges, Blood Oranges, Meyer Lemons, Key Limes, Pomelos. Citrus is a great source of Vitamin C which will come in handy during this cold and flu season. Citrus is also a great way to lighten and brighten up your meals during the usual months of heavy cold weather comfort food and excess holiday meals.
Add this quick and easy citrus chicken recipe to brighten up your weekly meal prep!
4 Boneless, Skinless Chicken Breasts
6 Tablespoons Olive Oil
6 cloves garlic, minced
1 Small Package Baby Arugula
1 Small Package Baby Romaine, Mixed Greens, or Sweet Baby Lettuce
4 ounces Goat Cheese
1/2 Cup Sliced Almonds, Toasted
1 Pomegranate (you can also buy the seeds already prepped, but I think they go bad quicker that way)
Pat the chicken dry and place in a bowl.
Zest all the citrus and add to the bowl with the minced garlic, 3 Tablespoons of the olive oil, salt, and pepper.
Set one lemon and one lime aside. Cut the rest of the citrus and squeeze the juice into the bowl with the chicken.
Toss the chicken to coat, cover with plastic wrap, and place in the fridge to marinate at least 1 hour (the longer the better though!)
Once the chicken is marinated, turn the grill or grill pan on HIGH and preheat the oven to 375 degrees.
Place the chicken on the grill (save the marinade) and let grill for a few minutes to get a nice char.
Place the chicken on a baking sheet after grilling the one side.
Pour the remaining marinade over the chicken and place in the oven for 12-15 minutes or until chicken is cooked.
Cut the pomegranate in half. Holding the cut side down in your palm, use the back of a spoon to whack the rounded side of the pomegranate. This will allow the seeds to come loose into your palm (DO this over a bowl).
While the chicken is baking, toss the greens with the goat cheese, pomegranate seeds, almonds, the juice from the reserved lemon and Lime, and the remaining 3 Tablespoons of olive oil.
February 11, 2019
Golden Milk and Collagen Overnight Oats
OK, let’s talk about collagen. Yes, it’s trendy, but it’s also oh-so-good for you! Even at the ripe young age of 32 ;-) my body feels old AF most of the time, and the cold temperatures during the winter don’t help my joint pain either. I initially started taking collagen daily to help my hair, skin, and nails, but after doing a little research into different brands of collagen and what its benefits are, I found that it helps your joints and muscles too. Bonus! The main benefits from taking collagen daily are: glowing, youthful skin, joint health, tendon and bone strength, healthy cartilage, increased athletic performance (I don’t know about that one…I still die in every class), better sleep, and improved digestion and gut health.
The easiest way to incorporate collagen into your daily routine is to mix it in a beverage or a smoothie. I ain’t about that life. I want real food that I gotta chew; I find it WAY more satisfying. That’s where this lovely recipe for Golden Milk and Collagen Overnight Oats comes in. Super easy to put together in advance and then you have breakfast ready to grab-and-go for the next day. OH! And there’s turmeric in it – another lovely helper for my achy, inflamed joints. Win-win!
For the Golden Milk:
2 cups dairy free milk (I use Malk brand cashew milk in either the unsweetened or maple)
2 tablespoons maple syrup
2 tablespoons coconut oil
1.5 teaspoons ground turmeric powder
1 pinch ground black pepper (helps with the absorption of the turmeric in the body)
1-2 cinnamon sticks
For the oats:
1 & 1/3 cup gluten free old fashioned oats (I use Bob’s Red Mill)
2 tablespoons hemp hearts
2 tablespoons chia seeds
Pinch of salt
1 packet Vital Proteins unflavored collagen (or 1 scoop if you buy they bulk powder)
Vanilla almond milk yogurt
Chef it up:
Start by adding all the golden milk ingredients to a small pot. Turn the heat on low and let very gently simmer for 20 minutes, whisking occasionally.
Strain the milk and set in the refrigerator to cool.
*Note: golden milk is delicious as a hot beverage. I just heat mine in a mug and drink it before bed. You can also store it in the fridge and use it like creamer to add to your tea or coffee. Turmeric is great for inflammation and supporting your immune system. Make sure to add the black pepper. It helps your body absorb the turmeric and you can’t even taste it!
Place all the ingredients for the oats in a mixing bowl. Add 1.5 cups of the golden milk to the oats and stir to combine.
Spoon the mixture into mason jars and layer with your desired toppings. Seal the jars and store in the fridge overnight or up to 3 days.
Eat up, Buttercup, and get your Lagree on with strong and ache-free joints!!!
February 4, 2019
Hello Lovely Humans!
Italian Sausage, Butternut Squash, and Pesto Lasagna (DF, GF)
How much do you guys love coming home after a long day at work only to realize there’s nothing in the fridge? Or don’t you just love having to go out and buy lunch everyday day? What about spending hours in the kitchen after a full day? Yea, no, that s#*t sucks.
I am always on the go so I need to have something in the fridge ready for me when I get home, or something I can easily pack with me, so I can have a healthy lunch at work. Casseroles and lasagnas are my go-to for an easy-to-prep, get me through a week, healthy and simple meal option.
For me, I just make one pan and I cut squares to reheat for myself for lunch and dinner throughout the week. One whole pan will also easily feed a family of 4. And you can double the batch and throw the second one in the freezer or use as leftovers for the family for the rest of the week. Plus, this recipe has some time saving hacks in it to keep your time in the kitchen to a minimum. Bam!
Italian Sausage, Butternut Squash, and Pesto Lasagna (DF, GF)
2 bags diced frozen butternut squash (You can find this in your vegetable freezer section of the grocery store. Saves you SO much time)
1 Tbs EVOO
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
1 teaspoon red chili flake
2 stems fresh rosemary
1 good glug of balsamic (this measurement will make sense in the Chef It Up section)
Chicken Italian Sausage (I use Isernio’s Brand for Italian Chicken Sausage. You could sub for pork sausage, ground beef, etc. Whatever ground protein floats your boat)
2 cans cannellini beans
5 cloves garlic
3 oz fresh basil. Leaves and stems.
1 handful spinach
1 bunch fresh parsley
.5 cup EVOO
2 packages Cappello’s lasagna sheets (In the frozen sections at Whole Foods. You can also sub any other GF or regular lasagna noodle)
Chef It Up:
Preheat the oven to 400 degrees.
Pull the lasagna sheets out and let sit on the counter to soften.
Heat a medium sauté pan over medium heat. Add the olive oil, onion, chili flake and garlic. Let the onions sweat until softened and translucent.
Remove the rosemary from the stem and add the leaves to the onions. Stir and let cook 30 seconds.
Take the balsamic and toss in a glug – about once around the pan – to deglaze. Use a wooden spoon to scrape and brown bits from the bottom. Turn off the heat and set aside.
Microwave the bags of butternut squash for a few minutes until softened.
In a food processor, add the squash and the onion/garlic/rosemary mixture.
Blitz in the food processor until smooth. Add a touch more olive oil if it needs it. Spoon the puree into a bowl and set aside. Wash the food processor bowl to reuse for the next steps.
Preheat a large skillet over high heat.
Remove the chicken sausage from the casings and add to the pan. Use a wooden spoon to break up the meat. Let the sausage brown on both sides then lower the heat and let cook a few more minutes until no longer pink. Turn off the heat, add the squash puree, and stir to combine. Season with salt and pepper to taste.
Drain and rinse the beans. Add the beans to the food processor along with the basil, spinach, parsley, garlic and juice of the lemons.
Turn the food processor on and drizzle in the EVOO. Blitz until smooth. Season with salt and pepper to taste.
Start building your lasagna: Spray a lasagna or baking dish with pan spray. Cover the bottom with lasagna sheets (you may have to cut them to size to have them fit in a nice even layer. Spread the squash and sausage mixture over top. Add another layer of noodles. Then a layer of the pesto. Then pasta, squash, pasta, pesto, and so on finishing with the pesto on top.
Cover the lasagna with foil and bake for 50 minutes.
Remove the foil, set the broiler on HIGH and let the top brown slightly for a couple of minutes.
Let cool slightly before slicing.
Feed the whole family, or store covered in the refrigerator to live your best leftover life for the rest of the week!
January 19, 2019
IT’S ALMOST OPENING WEEK!
I’m beyond excited to get my Lagree on at DriveTrain Fitness. It’s been a while since I’ve consistently been on a Megaformer, so I’m REEEEEEALLY GOING to need some FUEL this week. These Superfood Breakfast Bars are packed with the energy you’ll need before or after class.
Superfood Breakfast Bars (GF, DF, Vegetarian)
COOKIE BAR BOTTOM:
2 C GF Old Fashioned Oats (I use Bob’s Red Mill)
1 C Walnuts
4 T Honey
1 T Coconut Oil or Ghee
1 teaspoon salt
1 teaspoon cinnamon
1 Teaspoon Ground Ginger
.25 teaspoon turmeric
1.5 teaspoon Vanilla
1 Scoop Vanilla Protien Powder (Use your fave!)
.5 C GF old fashion oats
.25 C walnuts, chopped (OR SUB PECANS, ALMONDS, ETC. PICK A NUT YOU LIKE!)
.25 C Pumpkin Seeds
2 T Chia Seeds
2 T Hemp Hearts
1 C Blueberries
.25 C unsweetened Almond Milk (I USE THE BRAND MALK)
CHEF IT UP:
PREHEAT THE OVEN TO 350 DEGREES.
LINE A 9X9 baking Pan WITH PARCHMENT PAPER AND SPRAY WITH PAN SPRAY (I USE THE OLIVE OIL TYPE OF PAN SPRAY. CUZ, VEGETABLE OIL IS WHACK, YO).
PLACE ALL THE COOKIE BAR INGREDIENTS INTO A FOOD PROCESSOR AND BLITZ UNTIL WELL COMBINED.
ONCE THE INGREDIENTS HAVE COME TOGETHER INTO A STICKY DOUGH, SPREAD INTO YOUR PREPARED PAN. (RUN A SPATULA UNDER HOT WATER TO HELP YOU SMOOSH THE DOUGH INTO A SMOOTH BASE IN THE PAN.
BAKE 10-12 MINUTES.
WHILE THE COOKIE BAR BASE IS BAKING, COMBINE ALL THE TOPPING INGREDIENTS IN A MEDIUM SIZE MIXING BOWL.
SPREAD THE TOPPING OVER THE BASE AND PUT BACK IN THE OVEN FOR ANOTHER 12 MINUTUES.
LET COOL COMPLETELY BEFORE CUTTING INTO BARS.