Gianna Fae

Thai Mango Sticky Rice

2022-07-28

With Mango season upon us, I thought I'd go out of my way to make my favorite dessert (aka call my mom for her recipe)

Mangoes have always been my favorite fruit & I would absolutely choose this over chocolate anyway!

What you need:

1-2 very ripe mangoes
2 cups glutinous sticky rice
1 cup full fat coconut milk
2-4 tbsp coconut sugar
1tsp cornstarch
Sprinkle of sea salt
Toasted sesame seeds

Method:

Rinse, boil cover & set aside your sticky rice
In a separate pan make the coconut sauce by lightly boiling the coconut milk & letting the coconut sugar, sea salt and starch dissolve.
Let it sit and thicken.
Add half of the coconut sauce to the rice, mix well & let the rice soak in the sauce.
Plate about 1/3 cup of sticky rice and add the mango slices.
Drizzle the rest of the coconut sauce over the rice.
Garnish with sesame seeds.

Enjoy! x

No Bake Vegan Peanut Butter Cups

2018-11-06

During the holiday season I always load my pantry up with my baking essentials. But fortunately this recipe has ZERO baking and is only a few simple ingredients. I've been whipping these up for years for social gatherings, friends, families and clients. I have two variations, one with melted dairy free chocolate chips or one with cacoa powder. For the recipe below I used the second option for a refined sugar free version.

Ingredients:

1/2 cup cacoa powder

1/2 cup coconut oil (melted)

3-4 tablespoons of agave or maple syrup

1/3-1/2 cup Legendary Foods peanut butter (or any of your fave)

Coconut shreds, sea salt, crushed nuts for toppings (optional)

Method:

Line a muffin pan with cup cake liners

Whisk together the cacoa powder, coconut oil and maple syrup (feel free to add more sweetener if desired)

Scoop some of the chocolate mixture into the cup cake liners and freeze for about 10 minutes (don't overfill unless you want large cups)

Once the chocolate has harden place 1 TSP (or more for a messy version) of peanut butter over the chocolate. Then place a generous scoop of the melted chocolate mixture over the peanut butter and freeze once again for 8-10 minutes or until hard.

Top with coconut flakes, sea salt or any of your favorite crushed nuts/seeds as a topping

Store in the refrigerator

* For a non-vegan version honey can be subbed as a sweetener

Enjoy!

OXYGEN Magazine - 8 Dumbest Gym Injuries and How to Avoid Them

2018-03-05

Super excited to be featured in Oxygen Magazine! Check out the link below to avoid burning out and enjoying the fitness journey!

8 Dumbest Gym Injuries and How to Avoid Them

Peanut Butter Stuffed Dates (V)

2017-09-20

Quick and easy bites for a great pre-workout…or just to solve a sweet tooth craving. I usually have 1 or 2 before a long run and sometimes sneak in another one after dinner. They’re so easy to make!

20 soft delicious Medjool dates, sliced down the center and pit removed
1 tbsp peanut butter (can add any nut butter for a filling)
Unsweetened Coconut flakes - finely shredded (to taste)
Non-Dairy Chocolate chips (to taste)

Place a dollop of peanut butter in the center of the dates. Top with coconut flakes and non-dairy chocolate chips. Place in the refrigerator for 15-20 minutes or freezer for 5-10 minutes. Make sure the peanut butter has hardened.

Take out and try not to eat them all in one sitting!

Store in fridge up to 5 days.