•THE DANIEL FAST 2019 - What I Ate Today- PB Carrot Cake Breakfast Bars- Quina Taco Salad • скачать в хорошем качестве

•THE DANIEL FAST 2019 - What I Ate Today- PB Carrot Cake Breakfast Bars- Quina Taco Salad •

Hello friends! I have been so busy this past week. I had a long time friend Come for a visit. Also I’ve been shopping and planning for a baby shower for my second grand baby ( ITS A GIRL!) Today’s video is a few recipes that I love, and wanted to share with you. I’m sure your going to LOVE the PB carrot cake breakfast bars. They taste like carrot cake with peanut butter buttercream. They are sooooo yummy! Also one of my favorite oatmeal flavors is chai. It goes perfect with blackberries, raspberries, and the other fruits I top it with. I could eat that every day! I also love this taco salad recipe. It’s perfect for someone who loves Mexican food, but doesn’t love skipping out on the taco meat. You won’t know it’s missing!! I smothered mine in home made guacamole and my fav taco sauce. 😉 let me know which is your favorite recipe. Chai Oatmeal Breakfast bowl~ 1 cup old fashioned oats 1/2 tsp coconut oil 1 tsp coconut extract 1/2 tsp cardamom 1 tsp cinnamon Cook oats with above ing. then add to bowl and top with 1/2 cup blackberries heated 1/2 cup rasberries heated 1/2 sliced banana 1/2 cup sugar free coconut flakes 1 tbs chia seeds 1/3 cup almond milk poured over top. Quina Taco Salad~ 1 cup tri-colored quina 2 cups water Prepare quina as directed, then mix in 1/2 pack taco seasoning, set aside. Wheat tortilla baked into taco shell 1 can black beans drained, and rinsed 1tsp smoked paprika 1/2 tsp five pepper season 1/2 tsp garlic powder salt & pepper to taste 1 tsp cumin powder 1/3 cup salsa heat beans in microwave After heated, smash beans until constancy you like, then set aside. Guacamole~ 1/4 cup cilantro 1 large avocado juice of 1/2 lime 2 tsp vegan mayo (I use the brand Just mayo) pinch of sea salt smash avocado until smooth set aside Sliced olives, onions, tomatoes, and shredded salt greens of your choice. I used a combination of spinach, kale, and arugula Vegan cheese Assemble taco salad, and enjoy! PB Carrot Cake Breakfast Bar~ 2 cups grated carrot 3 cups old fashioned oats 2 cups of chunky Peanut Butter (or nut butter of your choice) 1/2 cup grated Granny Smith apple peeled 1/4 cup sliced almonds 2tsp cinnamon 1 tsp pumpkin pie spice 1 cup unsweetened coconut flakes 1/2 cup dried cranberry, or raisons 1/2 cup chopped dates (or dried fruit of your choice) 1tsp vanilla 3tbs melted coconut oil (mix with PB to ease mixing into dry ing) Mix ing together using hands if needed. Press firmly onto parchment lined cookie sheet. Place in freezer for 30 minutes or until firm enough to cut. Cut into size, and shape you desire. Store in fridge, or freezer.