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Overnight Oats

Posted on May 03, 2016 by Ashley Garver

When it comes to fast, healthy breakfast options, it’s hard to beat overnight oats. It’s super easy to make for yourself and for the whole family. Make sure you have about double the liquid per each serving of oats (so, 1 cup of mylk to ½-cup of oats). Use old-fashioned regular or thick rolled oats for the best results. Add any nuts or seeds to the porridge just before eating. Most fresh fruit should be added just prior to digging in, too. Banana can go either way. Chia seeds, because they need time to absorb and plump up, should get mixed in in advance. Give the batch a good stir before enjoying for perfect bites.

 

Ingredients:

1/2 cup rolled oats
1 cup Rebel Kitchen Mylk
1 tablespoon chia seeds
2 tablespoons chopped nuts (we used cashews)
Spices! Consider adding dashes of your favorite spices, like cinnamon, cardamom and turmeric

Toppings: yogurt, dried coconuts, fresh berries, more chopped nuts

 

Instructions:

  1. Mix ingredients above in a jar, cover and leave overnight in the refrigerator.
  2. In the morning, mix ingredients and add layer on the toppings, like your favorite yogurt (like Rebel Kitchen’s latest coconut yogurt!), dried coconuts flakes, berries, and nuts.
  3. Replace lid and bring your hearty and healthy breakfast with you to work.
  4. Finally, congratulate yourself for thinking ahead. Kudos!

 

 

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CHAI SPICE NICE CREAM

Posted on May 03, 2016 by Ashley Garver

Yields 1 serving

*Recipe by Ashley Morganic

 

Ingredients:

  • 2.5 frozen bananas
  • 1/3 cup Rebel Kitchen Chai Mylk
  • 1 tsp vanilla
  • 2 tbsp cashew butter

 

 

 

Directions:

  1. Place all ingredients into your blender of choice and blend until smooth and creamy. The immediate result will be of a soft-serve ice cream consistency. If you would like more of a classic ice cream consistency (as pictured), place into a pre-frozen glass bowl and freeze to your liking. 
  2. Enjoy!

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No Bake Protein Bars 

Posted on May 03, 2016 by Ashley Garver

INGREDIENTS:

  • 7 large pitted medjool dates, soaked
  • 5 tbsp Rebel Kitchen Banana Mylk 
  • ½ cup peanut butter
  • 3 tbsp Maple Syrup 
  • 1 tsp vanilla powder
  • 2 cups oats
  • ¼ cup chia seeds
  • 2 tbsp ground flaxseed

 

INSTRUCTIONS:

  • Line a shallow baking dish with parchment paper (or wax paper). I used a 7x11 glass dish.
  • Place pitted dates in a bowl. Cover with boiling or very hot water. Allow them to soak for at least 10 minutes.
  • Place soaked dates plus 5 tbsp of Mylk in a blender. Blend until combined. The mixture will be very thick.
  • Place date mixture, peanut butter, Maple syrup, and vanilla in a small saucepan over medium heat. Stir until well-combined and heated through.
  • In a large bowl, combine oats, chia seeds, and flax. Stir in wet mixture until combined.
  • Spoon mixture into baking dish, pressing very firmly so mixture is evenly spread throughout pan. It should be very compact. Place another piece of parchment paper on top and press down firmly. Remove top piece of parchment and freeze bars for at least 2 hours.
  • Cut into 12 bars. Store in the freezer.

 

 

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Go Green Smoothie

Posted on May 03, 2016 by Ashley Garver

Ingredients:

1 kiwi

1 avocado

1 handful spinach

1 Rebel Kitchen Chocolate Mylk

2 Tsp Chia seeds

Fresh ginger to taste

 

Instructions:

Blend it. Enjoy it. And don’t forget to compost your scraps. Go green.

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The Anti-Aging Coconut Turmeric Smoothie

Posted on May 03, 2016 by Ashley Garver

This recipe is a Rebel take on a smoothie recipe from FoodMatters.

Keep your complexion vibrate and youthful with this smoothie recipe filled with Mother Nature’s anti-aging ingredient, turmeric! Helping to detoxify the body, turmeric lowers inflammation, supporting a healthy immune system. There's already a dash of this golden goodness in Rebel Kitchen's Chai Mylk.

By adding coconut oil and chia seeds, you’ll help your body naturally build collagen, keeping your skin supple.

INGREDIENTS 

  • 1 cup Rebel Kitchen Mylk (chocolate or chai)
  • 1/2 cup diced pineapple (fresh or frozen)
  • 1 banana (fresh or frozen)
  • 1 tsp ground turmeric (or freshly grated) 
  • 2 tsp chia seeds 
  • 1 tbsp coconut oil 

INSTRUCTIONS

  1. Blend all ingredients until smooth and creamy! 

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CHOCOLATE VEGAN RICE PUDDING

Posted on May 03, 2016 by Ashley Garver

Yields 3 cups 

*Recipe by Ashley Morganic

Ingredients: 

  • 1 cup (uncooked) long grain organic white rice (I get mine in the bulk section at Whole Foods)
  • 2 cans coconut milk
  • 1 - 11oz. chocolate Rebel Kitchen Mylk
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tbsp date syrup

Directions:

  1. Place rice, 1 can coconut milk, and 1 cup Rebel Kitchen Mylk into a saucepan over medium heat and stir to combine.
  2. Bring to a simmer, cover and reduce heat to low for about 15 minutes.
  3. Remove from heat, pour in remaining can of coconut milk + remaining Rebel Kitchen Mylk and re-cover and let steam for 10 minutes. 
  4. Once it has reached your desired consistency, serve immediately or refrigerate until chilled, however you prefer yours!
  5. Top with your favorite toppings of choice and enjoy!

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Coffee Mylk Shake

Posted on May 03, 2016 by Ashley Garver

Have both a filling and fulfilling day with this Coffee Mylk Shake by our pals at Nibs and Greens.

*Makes 1 large or two small

 

Ingredients:

1 Rebel Kitchen Coffee Mylk

1 Frozen banana

4 ice cubes

1-2 Tbsp vanilla protein powder (we used Vega)

 

Instructions:

Put in a blender and blitz till creamy!

 

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