**Strawberry Madness Smoothie**

**Strawberry Madness Smoothie**

What you need:
Per 1 Serving 

Bottom Layer:
1 frozen banana
2-3 frozen apricots

Top Layer:
5-10 frozen strawberries
5-7 frozen raspberries 

Hand full of pomegranate seeds

Tablespoon of Granola

1/2 cup of alkaline/distilled water or nutmilk (I used water)

Optional:2 tablespoons of sweetener

Blender

Directions:
1. Place Bottom Layer fruits in blender add your sweetener and liquid and blend
2. Pour 1st layer inside glass then rinse out blender and add top layer fruits to blender
3. Blend the top layer and pour those fruits on top of bottom layer
4. Top with pomegranate seeds and granola I sliced a orange and added it to the side
5. Drink right away its so refreshing

Email me with questions at: beahealthnuttoo@yahoo.com
Im on all social media and you can find me @loveshananicole

Shana Nicole

**Peanut Butter Banana Milkshake**

The mixture of peanut butter and bananer's (my nickname for banana's haha) is quite the morning, afternoon, or evening delight. You, your friends, and family will love this milkshake.

Ingredients:
1+ 1/2 frozen bananas
1 table spoon of peanut butter (Add more if you like)
1/2 cup almond milk (Note: your using more liquid than if you were making a smoothie)
1/3 cup of ice or hand full of ice 
 Optional:1/2 teaspoon of cinnamon
Optional: Cacao Nibs Purchase Here


Directions:

1. Place your bananas + peanut butter inside blender

2. Add nut milk + ice 

3. Blend until you have a milkshake texture

4. Pour inside glass

5. Top with cinnamon + cacao nibs

 6. Bonus: I added a chocolate drizzle on top of mine :-)

To make chocolate drizzle you need: 1 table spoon of organic cacao powder + 1 table spoon of coconut oil + teaspoon of maple syrup or agave nectar.

Note: The chocolate drizzle will turn hard once it comes in contact with the shake. Don't be alarmed its like perfect little bites of chocolate in the mouth. Yum

Yayyy to making Healthy, Quick, Yummy Milkshakes :-)

Shana Nicole,

**Chocolate Chip Vegan Cupcakes**

These Chocolate Chip Vegan Cupcakes were delicious.  I swear you could not tell they were vegan at all. I made 12 of them and I have to be honest I ate them all in a few days lol " its vegan that's my excuse" hahaa. I would have a couple for breakfast and sometime would sneak one in the middle of the day. They were quite lovely.

*Ingredients*

1 cup of unbleached all-purpose flour
1 cup almond nut milk
1/2 cup-1cup of sweetener (I used organic raw cane sugar depends add sweetener to taste)
1/3 cup of organic coconut oil
1+1/2 tsp of apple cider vinegar
1+ 1/2 tbs of vanilla extract (Add to taste)
1/2 tbs almond extract
1/2 tsp of baking soda (Feel free to use 1 tsp if you feel you need more but to be safe I would say less is more I do not like the taste of baking soda especially when you can taste in food ewww lol)
1/3 cup of cocoa powder
Handfull of Organic cocoa chocolate chips, cacoa nibs, or vegan chocolate chips Purchase Here
1/2 tsp or Pinch of Himalayan salt

*Ingredients for coconut sweet frosting*

This is optional but was tasty (Add all flavors to taste)
 1-2 tablespoons coconut oil
1table spoon of coconut milk
 1-2 tablespoon of organic powdered sugar
1tsp of vanilla extract
Whisk all ingredients together until it forms a frosting texture
I put frosting inside ziplock bag and cut tiny hole @ the end of bag and poured on top of cupcake
Note: If cupcake is still warm the frosting will melt (No worries it still taste amazing)

*What you need*
Cupcake Liners
Cupcake pan
Stove/Oven
Hand Whisk or Electric Mixer
2 mixing bowls (1 for liquid items 1 for dry items)

**Directions**

1. Preheat oven on 350

2. Mix all your liquid ingredients (milk, oil, applecidervinegar, sugar, vanilla & almond extract)

3. Mix your dry ingredients together (Flour, baking soda, cocoa powder, salt)

4. Now combine your dry ingredients with wet ingredients and mix until smooth

NOTE: Don't be alarmed if the coconut oil turns hard once it comes into contact with the liquid products just mix them all together it melts perfectly and makes the cupcakes taste amazing.

5. Mix chocolate chips inside batter

6. Once you have a smooth texture pour mix inside of cupcake liners each 1/2 full

7. I also put a few chocolate chips on top before baking ( So much chocolate joy in one bite Yum)

8. Put in oven and allow to cook for 20-25mins ( Dont let cook to long or top they will burn)
Note: While cupcakes are baking make your frosting if you choose to make frosting

9. When cupcakes are finish take out and allow to cool for 10-15 minutes

I took a bite out of one so you could see how moist they are. haha

10.  Top with frosting if you choose and enjoy YUM!

Happy Vegan Cupcake Making to all My Health Nut Friends :-)

Shana Nicole,

*Raw Chocolate Peanut Butter Cups*

Talk about little bites of pure joy in the mouth lol these chocolate peanut butters treats are simply divine! I literally had to make myself not eat them all in one setting. Hahah! I use to love Reese peanut putter cups and I had to find a way to eat a much healthier version of them. Well here it is RAW, HEALTHY & FINGER LICKING GOOD. Hahaha!

Raw Chocolate Peanut Butter Treats

*Ingredients*(Makes about 10)
Peanut Butter Bottom Layer Mixture:
1/4 + tablespoon of organic peanut butter (or homemade peanut butter) Purchase Here
2-3 teaspoons of 100% maple syrup or (raw agave nectar)
5-6 or hand full of pecans (or sub what ever you like walnuts, peanuts etc)
Optional: 2-3 Medjool dates (I didn't use any)
Optional: Pinch of Himalayan salt

Chocolate Top Layer Mixture:
3-4 tablespoons of organic cocoa powder Purchase Here
2-3 teaspoons of organic coconut oil Purchase here
3-4 tablespoons of raw agave nectar  Buy here
Optional: 1-2 tablespoons of almond milk 
Note: If you make all 10 with chocolate coating on top you will need 5-6 tbs of organic cocoa powder and 3-4 tbs of coconut oil (I made half with chocolate half with out)

Directions:

1. Place your peanut butter + pecans +sweetener inside food processor

2. Allow to process until you have a creamy crunch texture. You want to the mix to stick together.
Note: Taste a sample add more sweetener if needed

3. Once you are satisfied with taste. Take a spoon and scoop mixture a little over 1/2 way full into your strawberry shape maker or peanut balls. I purchased my strawberry shapes maker from amazon Purchase here

4. I would take one peanut butter mold out to make sure the mixture sticks well before adding chocolate topping on top.

5. After you finish your peanut butter pecan molds make your chocolate topping mix. Add Your Cocoa powder to bowl.

6. Next mix your coconut oil + sweetener + almond milk

7. Next mix all your ingredients together until you have a nice smooth chocolate texture. 
Note: Feel free to taste and add more sweetener or cocoa powder to taste

8. Once you have desired texture spoon chocolate mixture on top of peanut butter pecan crunch layer. I decided to leave some plain with just the peanut butter. This is completely up to you. The ingredient amounts are included above if you decide to cover all of them with the chocolate coating :-)

9. I allowed mine to freeze over night and I covered it with aluminum foil. You can let freeze for a hour or two and they would be ready to eat :-). Feel free to add fruit I cut up some strawberries and added to dish.

ENJOY your Chocolate Peanut Butter Treats

 Shana Nicole