SUMMER ESSENTIALS 2018 (for moms by moms)

It's summer, which means the kids are on vacation and us moms have activated survival mode! We love our kids, but it's no walk in the park to keep them entertained for weeks on end! Thankfully, there's a light at the end of the tunnel and tips + treats that help us sail smoothly through the season! We chatted with a few of our favorite HeyMama-prenuers and got the inside scoop on their summer essentials! 

NICOLE'S FAVORITES

Nicole Centeno is the mama behind Splendid Spoon, a wellness meal plan program serving up spoonfuls of healthy, plant based food!

 
 
  • Mom Approved Bikini - Cynthia Rowley's Betty Bikini is my favorite bikini ever - the only suit I've met that can keep up with me and my incredibly rambunctious little boys!

  • Hydrating Body Oils - When you're pretty much living in salty or chlorinated water during the summer, Palermo's luscious body oils are a must for restoring moisture - plus they feel and smell divine. Don't forget to practice self care mamas!

  • Fresh Berries - They seem to grow everywhere! We have found tiny wild strawberries in the Catskill Mountains, blueberries in my mom's garden, and warm sun-ripened raspberries at Brooklyn Bridge Park!

SOPHIE'S FAVORITES

Sophie Jaffe is the mama behind Philosophie, a raw, organic line of superfoods protein blends, coconuts butters, and honeys!

 
 
  • Morning Pick Me Up - Can't survive the long summer days without my morning caffeine fix - I'm normally craving an Iced Dirty Chai or Buttery Matcha Latte!

  • Local Finds - We take a trip to the local farmer's market every week to stock up on fresh veggies, dried fruits, and tamales - so much yum!

  • Me Time - We usually end our days at home cooking as a family, which is pure bliss to me! And if I'm lucky, I sneak in a sweaty evening yoga flow at my local studio

MICHELLE'S FAVORITES

Michelle Muller is the mama behind Little Spoon, a delivery service for homemade, organic baby food for your little ones!

 
 
  • Watermelon Obsessed - It's not summer until I've overdosed on watermelon! You'll find me sipping on Watermelon Mint Agua Fresca all summer long. Just blend 4 cups of watermelon, 1/2 cup cold water, and the juice of 1 lime, then stir in 24 mint leaves and lime slices for the most refreshing drink to beat the heat!

  • Skin Protection - Skin really takes a beating in the summer, so don't skip on quality skincare! Vintner's Daughter botanical serum is absolutely life-changing - random strangers will stop me on the street because my skin literally glows!  And of course, SPF is a must all summer long! 

  • Pop the Rosé - Crisp, clean, and refreshing - the perfect way to end a hot summer day! 

Chocolate Chip Cookie Milkshake (Gluten Free + Vegan)

We may be riding a heat wave, but this treat is chilly with a chance of brain freeze! Natalya Hardan shakin' up the classic cookies and cream shake with a 4-ingredient recipe you won't be able to stop slurping! Some things are worth getting a brain freeze for and this gluten-free, guilt-free cookie milkshake is definitely one of those things!

 
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Chocolate Chip Cookie Milkshake

Yields 2 cups

INGREDIENTS:

  • 1/2 box Partake Foods mini cookies (we recommend Sprouted Grain Chocolate Chip, but any flavor works)

  • 1 can full-fat coconut milk

  • 1/4 cup agave

  • 1 tsp vanilla extract

Directions:

  1. Add coconut milk, agave, and vanilla extract to a mixing bowl and gently whisk or stir until mixed together.
  2. Pour mixture into an ice cube tray and freeze overnight.
  3. When ready, add the coconut milk ice cubes to a blender and blend until creamy. Stop and scrape down sides as necessary.
  4. Crumble 6-8 cookies - or as many as you want!
  5. Alternate layers of the milkshake and cookies in to a glass. Stir and sip!

The Best S'mores Ever - and it's #glutenfree!

Move over graham crackers, our Carrot Oat cookies are changing the s'mores game! They have all the cinnamon goodness of graham crackers minus the wheat (#glutenfree) and packed with real fruits and veggies! With summer just around the corner, we're keeping our pantry stocked with SpinachDaddy's essentials for the BEST s'mores ever!

 
 

Here's What You Need:

  • Partake Foods - Carrot Oat cookies

  • Dandies - Vegan Vanilla Marshmallows (+ skewers / sticks for roasting)

  • Justin's - Nut Butter Cups (or sub your fav nut-free cups)

Make a campfire, roast marshmallows, stack everything together, and enjoy!

Mini Vegan Vanilla Bean Ice Cream Cookie Sandwiches

Ice cream is always a good idea and even better sandwiched between our Sprouted Grain Chocolate Chip cookies! Taking ice cream sandwiches to the next level, LunchesAndLittles created a dairy-free vanilla bean ice cream recipe that's super smooth, creamy, and oh so delicious! These allergy-friendly mini treats are sure to be a hit with your littles - perfect for afternoon playdates and summer nights!

 
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Mini Vegan Vanilla Bean Cookie Sandwiches

Yields 7-8 mini sandwiches

INGREDIENTS:

  • 1 box Partake Foods - Sprouted Grain Chocolate Chip cookies

  • 1 can unsweetened coconut cream

  • 1 can full-fat coconut milk

  • 1/2 cup raw turbinado sugar

  • 2 tbsp pure maple syrup 

  • 1 tbsp coconut oil

  • 1 vanilla bean

  • 1 pinch of Himalayan pink salt

  • 1/4 cup chocolate chips (optional)

Directions:

  1. In a small saucepan over medium heat, warm up coconut cream, milk, sugar, syrup, coconut oil, vanilla bean seeds (scraped from pod) and the remaining pod.
  2. Once mixture simmers, remove pot from heat and cover. Allow mixture to steep for about 25 minutes.
  3. Remove vanilla bean pod and scrape out any remaining vanilla beans. Set pod aside or discard. 
  4. Refrigerate milk mixture for 2-3 hours until chilled.
  5. Transfer to prepared ice cream maker. Churn according to the manufacturer's instructions until it's well-churned to the consistency of a soft-serve.
  6. Transfer ice cream mix into a freezer-safe container and smooth the top with the back of a spoon or spatula. Freeze overnight.
  7. Smooth a dollop of ice cream on the back of a mini cookie. Top with another cookie and press firmly together to create a sandwich. Roll sides in vegan chocolate chips if desired!

Vegan Cookie Crust Cheesecake

Who doesn't love cheesecake?! PlantBasedJane whipped up an allergy-friendly, sweet tooth satisfying Vegan Cookie Crust Cheesecake that will indulge any dessert craving. It's the perfect blend of creamy and crispy with a kick of cinnamon from our Carrot Oat mini cookies! It's easy and delicious, so it's the perfect treat to whip up anytime! 

 
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Vegan Cookie Crust Cheesecake

Yields 4 mini pies

Ingredients:

  • 1 box Partake Foods - Carrot Oat cookies

  • 1/4 cup vegan butter

  • 8 oz vegan cream cheese

  • 1 tsp vanilla extract

  • 1-2 tbsp maple syrup 

  • 1 tbsp agar agar

  • 3 tbsp warm plant milk

  • 4 mini pie tins

Directions:

  1. Use a rolling pin to crush the Carrot Oat cookies in its bag.
  2. Add crumbled cookies to a bowl of 1/4 cup melted vegan butter and mix to combine. Disperse crumbs evenly into the mini pie tins and press down all sides. Place in the fridge for 30 minutes.
  3. Add vegan cream cheese to a bowl and mix in maple syrup and vanilla extract.
  4. Warm the plant milk and slowly mix into agar agar. Add to cream cheese mix and stir. 
  5. Take crusts out of the fridge and evenly distribute the filling. Place in fridge for up to 3 hours.

Enjoy! 

MARCH 2018 FAVORITES #FRIDAYFAVES

March was National Nutrition Month, but we're all about packing in the nutrients every day! It's so important to nourish your body from the inside out, so we make sure to load up on healthy proteins, veggies, fruits and natural supplements to give us that extra boost!

 
 
  1. SmartyPants Vitamins - The Women's Complete is a total multitasker and and fulfills most of my vitamin needs. My body actually can't process folic acid due to the MTHF mutation and this vitamin uses methylfolate, which my body can process! Also love that they're sweet, so it's like a little daily indulgence. AND for every bottle purchased, they make a nutrient grant to the non-profit Vitamin Angels!

  2. Corganic Probiotics - Created as a “game changer” for “the sensitive of the sensitive”, this probiotic is perfect for those with extremely fragile digestive tracts. This hypoallergenic formula is designed to kick start the digestive system and aid in maximizing the absorption of nutrients, while supporting the entire immune system. These products are also corn-free, which are SO hard to find, so they're safe for Vivi!

  3. Flaxseeds - Packed with omega-3 fatty acids, fiber, and essential nutrients! It's a true superfood and so easy to incorporate into our meals. Coat chicken breasts and baked to make chicken nuggets or mix with warm water to use as an egg substitute!

  4. Kimchi - So delicious and so good for the gut! Fermented foods are full of healthy bacteria and extremely valuable to your digestive tract. My mom keeps our fridge stocked with her homemade kimchi, but Mother In Law's and Mama O's are also great!

  5. MegaFood Blood Builder - I was anemic when I was pregnant with Vivi and suffer from super fatigue when I don't get enough iron, which is not good when you're a full-time working mama! This meets my needs for B12, Iron & Folate and most importantly, made from whole food ingredients - not the gross synthetic stuff!

  6. Rainbow Light Enzymes - Amazing for nutrient absorption, digestion, and any digestive discomfort! These lend a helping hand to my digestive system and keeps everything running smoothly!

Brand Spotlight: Art & Eden

While we’re all about the importance of healthy eating and what we put IN our body, it’s equally important to be mindful of what goes ON our body! We’re collaborating with art & eden to share the importance of living an all-around healthy lifestyle from the inside out. 

With food allergies often also come skin sensitivities, so we’re all about keeping our bodies safe with clean, non-toxic substances both in our food and clothing. art & eden is a women-led organic children’s clothing line that is committed to be being the best in the world by being the best for the world. Their organic cotton clothing is soft and breathable making it exceptionally comfortable and soothing for sensitive skin.

Conventional clothing materials often cause rashes due to the insecticides and pesticides used in manufacturing - and not only do these hazardous chemicals affect our skin, it also negatively impacts our immune systems, nervous systems, respiratory function, and healthy hormonal development. Organic clothing however, holds none of those harmful chemicals and is non-GMO, which not only protect those wearing the clothes, but also the water, the animals, and the millions of agricultural workers who suffer from pesticide poisoning each year. With the use of low impact dyes, sustainable materials, and organic practices, art & eden promotes a greener, safer, and all-around better planet. 

Learn more about art & eden's impact and mission here and join our giveaway! We're giving away 6 boxes of our cookies and an $80 art & eden gift card!

 

Gluten Free & Vegan Banana Pudding

Warmer days are just around the corner and this Gluten-Free and Vegan Banana Pudding by FoodByJonister is our light at the end of the Winter tunnel! A classic favorite made allergy-friendly and guilt-free with pantry staples and our Carrot Oat and Sweet Potato Millet cookies. It's simple and sweet, so you'll find yourself frequently creating and snacking on this healthy recipe! It's the perfect, light snack for the brighter days ahead!  

 
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Gluten Free & Vegan Banana Pudding

Yields 4 servings

Ingredients:

  • 10-12 Partake Foods Cookies

  • 3 bananas

  • Juice of 1/2 a lemon

  • 1 cup full fat coconut milk

  • 1/4 cup chia seeds

  • 1 tbsp maple syrup 

  • 1 tsp virgin coconut oil

  • 1 tsp pure vanilla extract/paste

  • 1/2 tsp salt

Directions:

MAKE THE CHIA PUDDING:

  1. Add coconut milk, chia seeds, maple syrup, coconut oil, vanilla, salt, and 1 banana to food processor and blend until smooth.
  2. Transfer the mix into a container with a lid to refrigerate for 20-30 minutes. Allow chia seeds to expand and thicken the pudding.

ASSEMBLE THE BANANA PUDDING:

  1. Add cookies to food processor and blend until a sand-like texture. Alternatively, place cookies in bag and crush with a rolling pin.
  2. Slice 2 bananas into 1/4 inch rounds and add lemon juice to keep the bananas from browning.
  3. Grab your choice of jars and assemble each by layering all the ingredients. 
  4. Start with a layer of crushed cookies, then add some chia pudding, more cookies, some banana slices, more of the chia pudding, then top if off with the remaining crushed cookies and banana slices!

You can eat it right away or keep it covered in the fridge for up to 3 days. Enjoy!