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Bocha-Beets Strawberry Collagen Smoothie
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At times, you might be craving a delicious, ice cold smoothie on a hot summer day. This is why we decided to combine a couple of our favorite products together to bring you a Bocha-Beets Strawberry Collagen Smoothie.

Bocha-Beets contains some awesome nitric oxide boosting properties and a synergistic blend of amino acids to help take your workouts to the next level. Plus, the added collagen is great for keeping your joints strong and healthy. Other nutritious ingredients added into this smoothie include strawberries, almond butter, cacao, and MCT’s from coconut. This smoothie is a perfect way to switch up your pre-workout nutrition.

Best of all – it’s also keto-friendly and tastes great! Of course, we can’t forget about BochaSweet sugar replacement to help us take our smoothie game to the next level.

Bocha-Beets Strawberry Collagen Smoothie

Prep time: 5 mins
Servings: 1

INGREDIENTS:

  • 1/2 avocado
  • 1/4 cup almond yogurt
  • Handful of strawberries
  • 2 scoops Grass-Fed Collagen Peptides
  • 1 tablespoon cacao powder
  • 1 heaping scoop Bocha-Beets
  • 1 tablespoon almond butter
  • 1 scoop MCT powder
  • 1 teaspoon cinnamon
  • Handful of leafy greens or sprouts
  • 3 teaspoons BochaSweet
  • Pinch of salt
  • 1/4 tsp vanilla powder
  • Optional: shredded coconut

DIRECTIONS:

  1. Place ingredients in a blender and blend until smooth. Add more water or ice as needed (depending on desired consistency).
  2. Drizzle almond butter on top of the smoothie. Sprinkle some shredded coconut and extra strawberries.
  3. Enjoy as a nutritious pre-workout meal 45 minutes to an hour before a workout. Be ready to get PUMPED!

Bocha-Beets Strawberry Collagen Smoothie

 

Gluten Free Kabocha Pie
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Thanksgiving is just around the corner which means pumpkin is the flavor of the month. A Gluten Free Kabocha Pie is a must on the menu. This pie is easy to make and tastes identical to the store-bought pumpkin pies but with considerably less calories and zero sugar added.

The added sweetness will be from our BochaSweet™ 100% kabocha extract. A fantastic sugar replacement that replaces cane sugar 1:1 without the blood sugar spikes and insulin stimulation. There is no bitter aftertaste which is commonly experienced in other sugar substitutes and contains no other additives.

For this delicious recipe, we will also be using tigernut flour which is a nutritious gluten-free flour rich in protein, fiber, and monounsaturated fats. It’s actually not a nut, but a small root vegetable gaining popularity as a superfood!

Gluten Free Kabocha Pie

INGREDIENTS

Makes 1, 9″ pie

Crust:

  • 1 cup tigernut flour
  • 1 cup fine almond flour
  • 1/4 tsp vanilla extract
  • 1 tablespoon almond butter
  • 2 eggs
  • 1/8 tsp salt
  • 1/4 cup BochaSweet

Filling:

  • 1.5 cup steamed kabocha pumpkin
  • 1/3 cup BochaSweet
  • 1/2 cup almond milk
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tablespoon MCT/coconut oil

Directions

  1. First, steam kabocha pumpkin until well done. Remove peel from pumpkin and place it in a food processor.
  2. Next, combine all ingredients in filling in a food processor and blend until smooth. Set aside.
  3. Preheat oven to 375°F. For the crust, place all ingredients in a food processor and process until crumbly and broken down. Make sure the mixture stick together when placed between your fingers.
  4. Mold ingredients in a 9” pie dish greased with coconut oil. Pat down carefully and knead with knuckles to get the right structure. Add imprint into the edges to make sure it matches the height of the filling.
  5. Put in oven for 10-15 minutes. Lightly brown and remove. Let cool for roughly 15-20 minutes.
  6. Pour filling over the crust and smooth it out. Place in the refrigerator for at least 30 minutes. If you want, finish it off with a side of banana chocolate caramel ice cream and  supreme sugar replacement frosting!
Low Carb Kabocha Spice Biscotti
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It is now time for the fall season where jack-o-lanterns and pumpkin pie are cherished. So, it would just make sense something with pumpkin would be on the menu.

How about a keto treat that you can enjoy with a hint of pumpkin spice and matches well with a hot cup of coffee? Let’s introduce to you our Low Carb Kabocha Spice Biscotti that uses steamed kabocha. A unique twist to the canned pumpkin used in other recipes.

Low Carb Kabocha Spice Biscotti

This recipe is gluten-free made from almond flour and has no sugar added. As a ketogenic recipe, you can enjoy biscotti as a delicious treat to satisfy your sweet tooth without all the extra carbs and calories.

INGREDIENTS

  • 2 cups fine almond flour
  • 1/3 cup BochaSweet
  • 1.5 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup kabocha puree
  • 1 large egg
  • 1 tbsp avocado oil
  • 1/2 tsp vanilla extract

DIRECTIONS

  1. Steam a whole kabocha in a steamer for one to two hours.
  2. Preheat the oven to 325 F and line a large baking sheet with parchment paper prepared with extra avocado oil.
  3. In a large bowl whisk together the dry ingredients (almond flour, BochaSweet, spice, baking powder, and salt). Then, add in the remaining “wet” ingredient and whisk until the dough comes together.
  4. Add the dough onto the prepared baking sheet and roll into a log that is about 4 by 10 inches in size. Bake about 25 minutes until the biscotti is firm. Get ready to reduce the temperature to 200F.
  5. Remove from the oven and allow to cool for 5 minutes before slicing the biscotti into 12 even slices. Bake for another 30 minutes until they reach a light golden brown color. Turn off the oven and allow to cool in the oven until they firm up completely.
  6. Sprinkle some extra BochaSweet on top of the biscotti.

 

Low Carb Kabocha Spice Biscotti

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