These hacks are so easy, you’ll wonder why you’ve wasted so much money buying pre-made at the store, which are full of additives and preservatives. Save yourself money + feel really, really good doing it!
Make Your OWN Nut Butters!
Save time, money, sugar and preservatives! Make your own nut butters, like cashew, almond, or even a hazelnut-cocoa nut-butter. Whip some nut butter up at the top of the week. Store in an airtight mason jar in the fridge and use all week for breakfast, smoothies, desserts, or just when you feel like licking a bit right off the spoon. Who cares? Nobody is watching!
One Can of Chickpeas, 3 Ways!
Tahini Hummus! Homemade Veggie Burgers & Chickpea Caesar Salad Wraps! One of my favorite things to do is simple 1 can recipe hacks. Give me a can, man and I’ve got a plan! You can do many variations of this simple and delicious hummus.
Make a promise to yourself to NEVER buy a bottle of salad dressing again! Make a batch of any sauce or dressing with just a little olive oil, vinegar, lemon, and herbs and spices. Try my Clean Green Goddess Dressing on for size!
Homemade Non-Dairy Milks!
There’s something super amazing, creamy, gratifying about homemade nut milks. My life-hack on nut milks: Make a BIG batch at the top of the week, add maple, a touch of honey or cinnamon, maybe even some vanilla! Store in a large mason jar in the fridge for up to 1 week! Use in smoothies, oatmeal, baking and even in your morning coffee! And lucky for you, the recipe for my homemade Vanilla Nut Milk is right here, but feel free to swap out almonds for the nut of your choosing!
Ready To Go Pesto!
Make a big batch of my Avocado Kale Pesto at the top of the week, store into cute mason jars, or freeze it in ice cube trays! Then, when you’re ready to make pasta or pizza, pop a couple out and defrost as needed! Pesto also works perfectly in spiralized veggie noodles or on top of roasted veggies.