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Ready for a powerhouse? Try blending up this mega smoothie loaded with antioxidant-rich superfoods, greens and alkaline veggies. It’s great for restoring energy and balancing pH levels to help your body feel its absolute best.

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Green Dream Waffles

Note: you could easily swap ANY of the superfood blends out for the Green Dream and it would be equally as yummy! You could also use this batter for pancakes. Enjoy! 

These DEEEELISH-ious and nutritious waffles are brought to you by our beautiful ambassador, Eva! She whipped up these brilliant waffles which happen to be FULL of superfoods, gluten-free AND paleo (grain-free)! This is perfect for a brunch with family and/or friends, they will never know that something so healthy could be so tasty! Let us know your thoughts! 

Ingredients

4 eggs, separated

2 T coconut oil melted

1 tsp. vanilla

1/2 tsp. baking soda

1 T green dream superfood powder

1/8 tsp. salt

1/4 tsp.  cinnamon

1/3 cup almond milk or coconut milk

1/4 cup coconut flour

1/2 T Philosophie Honey (or coconut sugar, maple syrup, etc.)

Topping Ideas

--Coconut Butter

--Nut butter

--Fresh fruit

--Granola

Directions:

In a bowl, use an electric mixer to beat egg whites until stiff peaks form.

In a separate bowl, wisk together coconut flour, baking soda, salt, and cinnamon. In a medium bowl, mix melted coconut oil, vanilla, milk, egg yolks, and sweetener. Then stir coconut flour mix into the wet mixture.

Plug in your waffle maker. Fold egg whites into mixture.

Grease waffle maker with some coconut oil and pour in the batter (you can use as much batter as you would with any waffle recipe). Enjoy!

Facebook -- www.facebook.com/whollyeva/

I am so honored to be doing a guest post here on Philosophie. I surely adore Sophie, she is a constant inspiration to me as a woman + a mama! Since I am obsessed with Sophie's products, I thought it'd be great to give you one of my favorite superfood smoothie recipes. I love to put either berry bliss or (and!) green dream in this one.

BLUE GREEN ENVY SMOOTHIE

I hope you enjoy this yummy smoothie! If you're a mama, check out the next MODERN MAMA eCourse that starts May 4. It's a 5-week eCourse for the mama wanting to lead a blissful life in today's busy world. It is filled with inspirational material on healthy living + nutrition + natural parenting + self-love + eco-living. I share all my secrets on how I efficiently maintain a blissful life for myself + my family on the daily. 

 

Shaksouka is a traditional Israeli breakfast dish that we usually have as a brunch over the holidays or on a weekend. We usually serve it with pita + hummus, dipping the pita in the sauce. If you’re gluten-free, any gluten-free toast would be awesome with this! Or just omit: the dish on it’s own is glorious. 

DID YOU KNOW? A large egg packs 6 g of high-quality protein, which could be why at least one study has found that eating them in the morning may help you lose weight. They’re also full of healthy omega-3 fats, essential vitamins, and antioxidants, which may actually help cut your risk for cardiovascular disease and cancer. 

S H A K S O U K A

(makes 4 servings) 

• 1 T olive oil
• 1 large yellow onion, chopped
• 2 T tomato paste
• 2 t ground cumin
• 1 clove, crushed
• 1 t smoked paprika
• 1/4 t cayenne pepper (optional)
• 2 jarred roasted red peppers, chopped
• 1 can (28oz) diced tomatoes (including the juice)
• 8 large eggs
• 1/4 C cilantro leaves, chopped, for garnish
• 1/4 C parsley leaves, chopped for garnish
• 1 t Green Dream Powder

{ DO THIS }

1. Preheat the oven to 400 degrees. In a large ovenproof skillet, heat oil on medium-high. Add onion and cook until softened, 5-8 min. 
2. Add tomato paste and cook until it darkens slightly, about 2 min. Stir in cumin, garlic, paprika, and cayenne and cook for about 30 sec. Add red peppers and tomatoes with juice. Simmer about 2 min and add salt and pepper to taste.
3. Using the back of a spoon, make 8 indentations in the tomato sauce and crack 1 egg into each. Transfer the pan to the oven and bake until egg whites are set but yolks are still soft, about 5 min. (cook about 7 min if you want the yolks to set)
4. Sprinkle with Green Dream, cilantro and parsley to garnish.
5. Share your pretty picture on IG or twitter tagging us: @philosophiemama! 

These (not so) Peanut Butter cookies are made with a secret ingredient. Well, two I suppose. The sunbutter is what we are using instead of peanut butter to make the cookies green, and the Philosophie Green Dream superfoods, of course, for extra protein + nutrients!

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These muffins are probably the healthiest, nutrient dense muffins you can possibly make. Amazingly, they still taste INCREDIBLE- so you aren't sacrificing flavor or taste at all while making them healthy. They not only include over a cup of fresh spinach but the Philosophie Green Dream superfood mix which includes chia seeds, spirulina, hemp protein, maca, vanilla, vit E from tocos + mesquite. You can rest easy knowing your family is getting amazing nutrients while enjoying these puppies! :)

Makes 12 muffins

Dry Ingredients:

• 1/2 C tapioca flour
• 1/2 C oat flour
• 1 1/2 C almond flour
• 1 1/2 t baking powder
• 1 t cinnamon
• 1/2 t pink sea salt (or any salt)
• 1/2 t baking soda
• 1 T Green Dream superfood blend

Wet Ingredients:

• 1/4 C vanilla coconut milk-based yogurt (or use plain + add 1 tsp vanilla and a little extra sugar – maybe a T or 2) *If not vegan, substitute 1 egg for the yogurt
• 1/3 C sugar (I used honey but that isn't vegan- up to you!)
• 1 single serving applesauce (or 1/2 C)
• 1 C PACKED, triple washed baby spinach, chopped by blender or food processor into small bits
• 3 T coconut oil
• 1/2 – 1 t lemon zest (depending on how lemon-y you want it)
• have about 1/4 C almond mylk (or any dairy-free mylk) ready just in case your batter is thick/dry. Add spoonful's of the mylk until it's a smooth, easy to mix consistency.

Optional ingredient: 1/4 cup chopped walnuts/pecans, plus extra for topping

Directions:

1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or coconut oil.
2. Add dry ingredients into a medium bowl and whisk together.
3. Whisk to beat yogurt and sugar together till light (I did this by hand for just a couple minutes).
4. Process or blend the spinach until fine.
5. Whisk in the rest of the wet ingredients (I added all the wet ingredients into the blender so they were all blended well).
6. Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts/pecans if desired, and stir gently just to combine – do not over-mix.
7. Pour muffin batter into muffin tin cups – about 3/4 full each. If using nuts, sprinkle them on top of each muffin.
8. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
9. Cool at least 10-15 minutes before serving.

Be Careful: these are HIGHLY ADDICTIVE. We can't quite put our finger on WHY they are so amazingly delicious... there's no sugar, nothing processed + no gluten. Something about the consistency + blend of flavors that just *POP* in your mouth. I had 5 for breakfast this morning with zero guilt + had to run out of the house so I would stop. Here we goooo! 

• 1 3/4 All-purpose gluten-free baking flour (I like Bob's Red Mill)
• 1 C Lucuma (or 1/2 lucuma, 1/2 vegan sugar if you're transitioning)
• 1/2 C Gluten-free oats
• 1 T Green Dream superfood protein powder 
• 2 T ground cinnamon
• 1/12 t xantham gum
• 1 t baking soda
• 1 t sea salt
• 1 C melted coconut oil
• 1/2 C unsweetened applesauce
• 2 T vanilla extract
• 3/4 C raisins, golden berries or goji berries

DO THIS: 

1. preheat the oven to 325. Line 2 baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, lucuma/sugar, green dream, oats, cinnamon, xantham gum, baking soda, and salt.

3. Add the coconut oil, applesauce and vanilla ans tir with a rubber spatula until a thick dough forms. Add the raisins/gojis/goldenberries and stir until evenly distributed. 

4. Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 inch apart 

5. Bake for 8 min, rotate the baking sheets, and bake for an additional 7 min or until golden. Let stand on the baking sheets for 15 min before serving. 

Share your pics + tag us @philosophiemama! Enjoy with a Green Deram smoothie or fresh juice! mmm! 

It's so nice to make your own bars + be prepared for the week ahead with snack ammo. These are slightly sweet with no added sugar. If you want to make them a wee bit sweeter you could add 2 tablespoons of agave or honey. yum!

{If you do more goji berries and add a tablespoon of Berry Bliss, this would be the perfect bar for valentines day! Use a heart cookie cutter to make them beautiful little hearts! Great gift for kiddos to give their friends since you could omit the cashews and they would be nut free/gluten-free!}

• 1/4 C + 1 t coconut oil
• 1 C [packed] Medjool dates, pits removed
• 1 T vanilla extract 
• 1 T green dream powder
• 1 T cacao magic powder
• 1 1/2 C gluten-free rolled oats
• 1/2 C coconut flour
• 1 handful raw cashews [optional]
• 1/4 C coconut milk or any dairy-free milk
• 3/4 t baking soda
• 1/3 C hemp seeds
• 1/2 t sea salt [i used pink Himalayan]
• 1/4 C cacao nibs [optional]
• 1/4 C goji berries [optional]

Preheat oven to 350 F. Lightly grease a baking sheet with 1 t coconut oil, or use parchment paper. 

In a small saucepan, melt the remaining coconut oil into a warm liquid. Pour the coconut oil into a food processor, add the dates, coconut milk, vanilla extract and Philosophie superfood powders [green dream + cacao magic]. Blend until a smooth paste ha formed, stopping the machine and scraping down the sides when needed. I added a handful of cashews at this point, it's completely optional + the bars will taste awesome without them!

In a large bowl, mix together oats, flour, baking soda, salt and hemp seeds. Stir in the date mixture and mix well. Fold in the cacao nibs and goji berries.

Spread the mixture onto the prepared baking sheet with a spatula [or fingers, like me] forming it into a rectangle about 1/2 inch thick. Cut the wet dough into about a dozen rectangles or desired shape. Bake for 12-15 minutes, or until edges begin to turn golden brown and are cooked through. Let cool, then separate the rectangles and in-joy!