Berry Cold Cream Recipe:

Ingredients:

• 1 cup coconut cream
• 16 drops liquid monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon freeze-dried blueberry powder

Instructions:

1. In a mixing bowl, combine coconut cream, liquid monk fruit sweetener, and vanilla extract.

2. Using a hand mixer or whisk, beat the mixture until smooth and creamy.

3. Gradually fold in the freeze-dried blueberry powder, adding more or less to taste.

4. Once fully incorporated, transfer the cold cream to a jar or airtight container and refrigerate for at least 1 hour to chill.

5. Serve chilled over your favorite protein matcha for a refreshing and indulgent treat!

Our Berry Protein Matcha was inspired by the podcast Mocktail Minutes, hosted by two dietitians delving into hot topics in nutrition and weight loss, this matcha is a testament to healthy indulgence.

St. Patrick’s Day is synonymous with all things green, and what better way to celebrate than with a delicious, nutritious green smoothie that’s not only festive but also packed with health benefits? Today, we're sharing a recipe for a Dairy-Free Green Smoothie that's perfect for starting your St. Patrick's Day on the right foot. This smoothie isn’t just a vibrant green delight; it’s also loaded with vitamins, fiber, and protein, thanks to the thoughtful combination of ingredients.

St. Patrick’s Day Dairy-Free Green Smoothie

Ingredients:

• 1 large banana, frozen

• 1/2 cup pineapple chunks, frozen

• 1 large handful of fresh spinach leaves (or kale for a bolder green color)

• 1/2 avocado

• 1 scoop of The Roasted Purpose Gourmet Vanilla Protein

• 1 cup unsweetened almond milk (or any other dairy-free milk of your choice)

• A few mint leaves (for a fresh flavor)

• Ice cubes (optional, depending on desired thickness)

Instructions:

1. Prepare Ingredients: If you haven’t done so already, peel and freeze the banana ahead of time. It adds natural sweetness and a creamy texture to the smoothie.

2. Blend Greens: Add the spinach (or kale) and water to the blender. Blend until the greens are thoroughly pureed. This step ensures no leafy chunks in your smoothie.

3. Add Fruits and Protein Powder: Add the frozen banana, pineapple chunks, avocado, and a scoop of The Roasted Purpose Gourmet Vanilla Protein to the blender.

4. Blend Everything: Blend on high until smooth and creamy. If the smoothie is too thick, add a bit more water to reach your desired consistency.

5. Serve: Pour the smoothie into a glass and, if desired, garnish with chia seeds, hemp seeds, or sliced fruit for an extra nutritional punch.

6. Enjoy: Your St. Patrick’s Day green smoothie is ready! Enjoy it as a healthy breakfast, snack, or festive treat on this special day.

Happy St. Patricks Day!

Joanna

Easter is a time of renewal, joy, and gathering with loved ones to celebrate the season. This March, why not infuse your Easter celebrations with a touch of healthiness without compromising on the deliciousness? Our Lemon Protein Cupcakes with Sugar-Free Dairy-Free Buttercream are the perfect addition to your Easter table, offering a guilt-free, citrusy delight that everyone can enjoy.

Lemon Protein Cupcakes with Sugar-Free Dairy-Free Buttercream

Cupcakes:

• 2 cups blanched almond flour
• 1 scoop The Roasted Purpose Vanilla Protein Powder
• 1/2 tbsp baking powder
• 1/4 tsp sea salt
• 1/3 cup dairy-free butter, softened
• 1/2 cup your favorite sugar-free sweetener
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 2-3 tsp lemon extract
• Zest of 1 lemon (optional for extra lemony zest)

Lemon Dairy-Free Buttercream:

• 3/4 cup dairy-free butter alternative, softened
• 1 cup sugar-free powdered sweetener, sifted
• 2-3 tsp lemon extract 
• 1-2 tbsp unsweetened almond milk (if needed for consistency)

Cupcake Instructions:

• Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Dry Ingredients: In a bowl, combine almond flour, baking powder, and sea salt. Mix well.
• Wet Ingredients: In another bowl, cream together dairy-free butter and sugar-free sweetener until smooth. Beat in eggs, one at a time, then mix in almond milk, vanilla extract, and lemon extract. If using, stir in lemon zest.
• Combine: Slowly incorporate the dry ingredients into the wet mixture. Add the vanilla protein powder, mixing until just combined without overbeating.
• Bake: Distribute the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Allow to cool slightly in the pan, then move to a wire rack to cool completely.

Buttercream Instructions:

• Cream Butter: Beat the dairy-free butter alternative until smooth in a large bowl.
• Add Sweetener: Gradually beat in the sugar-free powdered sweetener until the mixture is light and fluffy.
• Flavor: Mix in lemon extract for the desired lemon intensity. Add food coloring if using, to achieve a lemon-yellow color. Adjust consistency with almond milk if the frosting is too thick.
• Frost: Once cupcakes are cool, frost them with the lemon dairy-free buttercream.
• Serve: Enjoy your Lemon Protein Cupcakes, a delightful, zesty treat perfect for any occasion.

Gather your loved ones, share the joy of baking together, and make this Easter a memorable one with a dessert that’s sure to leave everyone smiling, satisfied, and ready for spring’s bounty. Happy Easter, and happy baking!