Disclaimer: This post was sponsored by Silk Canada. They provided me with coupons to purchase the product and compensated me for writing this post. Faithful readers of this blog will know that I don’t write sponsored posts very often. And that when I do, the reviews are always balanced and the opinions entirely my own.
When it comes to food, I’m a fairly boring eater.
I like what I like and I eat pretty much the same thing day in, day out.
My desert island foods haven’t changed much in the past 8 or 9 years.
I’m always late to the new-food-trend-party. And I’m okay with that.
Having a consistent set of go-to meals supports my workouts, saves time in the kitchen and keeps me from needing to buy new jeans (unless of course, I want to buy new jeans 🙂 ).
I do, however, like to keep things interesting by making little tweaks to my favourite recipes.
Like subbing pumpkin for bananas in baking. Flax seed for whole wheat flour in pancakes. Cacao nibs for dried fruit in yogurt. And Silk Cashew for almond or coconut milk in smoothies, oatmeal, grain-free cereal bowls, pasta, curries and baking.
Like almond milk, cashew milk is a great non-dairy alternative for those who can’t, or choose not to drink cow’s milk.
With as much calcium as dairy milk (30% of your recommended daily allowance) and only 60 calories per serving (that’s 35% fewer calories than skim milk), it’s also an efficient way for us sun-deprived northerners to get a little extra Vitamin D (45% RDA) and Vitamin B12 (50% RDA).
Like coconut milk, cashew milk is a great thickener for curries and pasta sauces, but with less fat and a more subtle flavour (my children are particularly sensitive to the smell and taste of coconut 😉 ).
It’s creamy texture (much creamier than almond milk) was a welcome addition to my morning oats and made my post-workout smoothies thicker and more milkshake-like (yum!).
I did, however, find it to be sweeter than the unsweetened almond milk I usually buy.
While Silk Cashew only contains 8 g of sugar per 1 cup serving, I needed to dilute it 1:1 with water to keep my palate happy and my daily sugar intake where I like it to be (that just means the carton lasts longer 😉 ).
I’d love to see them come out with a no-sugar-added option for those of us trying to tame a sweet-tooth.
Since we’re still smack-dab in the middle of pumpkin season, I thought I’d try adding it to one of my favourite savoury dessert recipes; a 2-serving, pumpkin mug cake. Enjoy!
Fitknitchick’s Creamy Cashew Pumpkin Mug Cake
- 2 Tbsp Almond flour
- 1 Tbsp Coconut flour
- 1 egg (or 2 egg whites, slightly beaten)
- 1 tsp pumpkin spice mix
- 1/4 tsp baking powder
- 1/4 cup cooked pumpkin (not pumpkin pie mix)
- 1/4 cup Cashew Silk
- 1 Tbsp chocolate chips or cacao nibs (optional)
- Lightly grease a large mug (or small bowl) with coconut oil or butter.
- Combine all ingredients (except chocolate) and mix well.
- Pour into greased mug and microwave on med-high for 2 1/2 to 3 minutes (or until firm but not crispy).
- Remove from microwave and sprinkle chocolate on top.
- Return to microwave and cook for an addition 30 s.
- Let cool completely before sharing with a friend.
Currently, Silk Cashew is only available for purchase in Canada. Follow Silk Canada on Facebook for more delicious ways to incorporate it in your family’s healthy meal plan.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.