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Just Date

@enjoyjustdate

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👩🏾‍⚕️ Physician-founded by @sylvieroystonmd
🍫 Date-sweetened, feel-good chocolate & date sweeteners
🛒 Find us @wholefoods @sprouts @krogerco

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antiinflammatory what i eat in a day on a WEDDING DAY as a wedding photographer!! i eat a primarily anti inflammatory diet for gut health, hormone health, and overall to feel my best! 🤸🏼‍♀️

everyone is unique and what works for one person may not work for another - bioindividuality! this is exactly what i guide clients through in my 1:1 program and through one time plans. i would love to work with you if you apply for coaching 🤍

& if you're looking for a wedding photographer and/or videographer, you can find me @hannahdawnphotography 🤍 local to north ATL but my team & i travel as well!

ps use code HANNAHDAWN @equipfoods to save on the besttt protein powder ever !!!

#antiinflammatorydiet #antiinflammatoryfood #antiinflammatoryrecipes #whatieatinaday #weddingphotographer

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pov: even your cookies are low tox 🍪🤝
**yes this is a joke, don’t come for me lol

welcome back to another episode of “non-toxic or not worth it” — aka my very unofficial kitchen experiment where we’re putting some of the most popular (& expensive) nontoxic kitchenware products to the test.

in today’s episode, we’re putting the our place wonder oven to the test, starting with a very serious & important experiment…cookies.

because despite the fact that this series first started after the general consensus was that most of these expensive nontoxic pans are a major disappointment, so many of you gave rave reviews about this little (well honestly, v bulky) countertop oven.

and while i haven’t had it long enough to give a real review, i do have some initial thoughts:

- love that it’s made with low tox materials & no pfas, interior is also stainless steel vs traditional nonstick coated cooking surfaces
- super versatile — functions as an oven, air fryer, toaster, and more (potentially eliminating multiple other appliances!)
- helpful that you’re able to watch everything cook the entire time to prevent overcooking/burning
- convenient for smaller portions/batches, esp if you live alone
- v aesthetically pleasing — if this bulky thing is sitting on my counter, this is important to me lol

so far the biggest drawback is the size, it’s definitely super bulky so it takes up a LOT of counter or storage space. it’s also heavy, so not necessarily the easiest or most convenient to store & take out multiple times a day!

but of course, first impressions aren’t what’s important here, long term performance & durability matter most. so, i’ll be putting it to the test over the next few weeks & will report back if it’s actually worth the extra $$$!!!

in the meantime, enjoy these salted pumpkin chocolate chip cookies — made with all real ingredients & without gluten, grains, dairy, refined sugar, or pfas 🫡

DM me SALTED PUMPKIN COOKIES for the recipe!!

#givinggrayce #lowtoxliving #nontoxichome

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Pumpkin stuffed dates: 1/2 cup nut or seed butter, 1/2 cup pumpkin, & 1 tsp cinnamon. Mix all ingredients in a bowl. Fill the dates and dip in melted chocolate. Sprinkle with salt and let them cool in the fridge for a bit <3

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GLUTEN-FREE AND DAIRY-FREE HALLOWEEN TREATS 👻

Holidays can be so tough when you’re gluten-free, dairy-free or have dietary restrictions! These treats are so delicious and help everyone feel included 🧡🥰

Comment HALLOWEEN for the recipes!!

#glutenfree #glutenfreedessert #glutenfreedairyfree #dairyfreedessert #halloweenfood

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Butterfinger Date Bark 😍🍫🥜 My favorite date bark to date! Sweet, salty, crunchy, and seriously hard to stop eating. The combination of gooey dates, creamy peanut butter, crispy cornflakes, and chocolate is SO good. Especially with my afternoon decaf coffee! ☕️🤎 follow me, @healthymoodsf for more easy and delicious recipes and ideas!

Ingredients:

16-20 Medjool dates, pitted
1/2 cup salted creamy peanut butter (if unsalted, add a pinch of salt)
2 tbsp honey
1/3 cup crushed cornflakes (I used unsweetened, measured after crushing)
1/2 cup chocolate chips
1 tsp coconut oil
Flaky salt

Directions:
Line a tray with parchment paper. Arrange the pitted dates in a single layer, cover with another sheet of parchment paper, and press into an even layer using a rolling pin.
In a bowl, mix peanut butter and honey until combined. Fold in the crushed cornflakes.
Spread the peanut butter mixture evenly over the dates using a silicone spatula and sprinkle with kosher salt.
Melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each until smooth.
Pour the melted chocolate over the peanut butter layer and spread evenly. Finish with flaky salt. Freeze for 30–60 minutes, or until firm. Slice and enjoy!

I like to keep mine in the freezer and take it out about 10 minutes before enjoying. Store in the freezer for up to 1 month.

Save this one for your next sweet craving! ❤️

#datebark #butterfinger #easyrecipes #healthydessert #glutenfreerecipes

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Read the Label · Just Date Chocolate Chips. Three ingredients: organic cacao, organic dates, organic cocoa butter. Sweetened with dates and nothing else, no lecithin, no emulsifiers, and the cocoa butter is pressed and never deodorized.

Holds the Loot Key.

#chocolatechips #datesweetened #cleanlabel #lootkey #foodworthfinding

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How well do you know your sweeteners? 🤔 From coconut sugar to date syrup, this guide breaks down flavor and best uses for every sweetener in your pantry. Save & send to your baking buddy! 🍯💚 #cookingtips #kitchenessentials

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HONEYNUT SQUASH & DATE SALSA with tahini & pomegranate molasses over a bed of greens - great vegetarian starter. Save the recipe & enjoy ☺️

INGREDIENTS:
3 honeynut squash, cut lengthwise into quarters and deseeded
High-quality extra-virgin olive oil
Flaky salt
2 tsp Baharat spice (recipe on my page)

DATE SALSA:
6 Medjool dates, finely diced
1 small shallot, finely diced
⅓ cup olive oil
3 tbsp fresh cilantro, chopped
Salt and pepper

TAHINI:
1 cup raw tahini @har_bracha_tahini
¾ cup iced water
Juice of 1 lemon
Salt

TO SERVE:
Pomegranate molasses @enjoyjustdate
Mixed greens, tossed with extra-virgin olive oil, a dash of lemon juice and flaky salt

METHOD:
Preheat the oven to 450°F / 232°C. Toss the honeynut squash with olive oil to coat. Arrange on a parchment-lined baking sheet, sprinkle with salt and Baharat, and roast until golden, about 25–30 minutes, depending on the size of the squash.

Mix all the date salsa ingredients in a bowl.

Using a hand blender, food processor or whisk, mix all the tahini ingredients until smooth. Transfer to a bottle.

PLATING:
Arrange a generous amount of mixed greens in a shallow bowl and place the roasted honeynut squash on top. Drizzle generously with tahini, followed by pomegranate molasses. Spoon a full tablespoon of date salsa onto each squash quarter.

Serve and enjoy ☺️

#butternutsquash #vegetarianrecipe #seasonalfood #pumpkinseason #middleeasternfood

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Ingredients:
•Oats (pictured here is gluten free sprouted rolled oats from @onedegreeorganics which is organic and glyphosate free)
•Apple(s)
•Cinnamon, nutmeg, and allspice powders
•Nut butter (pictured here is the organic raw almond butter from @artisanamarket )
•Chocolate chips (pictured here are the organic dark chocolate chips from @enjoyjustdate which have only 3 ingredients in them! Organic fair trade Cacao, organic upcycled dates, and organic fair trade cocoa butter
•Water or nut milk

How To Create:
1. Make oatmeal with water or nut milk (pictured here using water) and chop up an apple or multiple apples
2. Pour oatmeal into a bowl, add a few (1-5ish) chocolate chips and stir to blend
3. Add cinnamon, nutmeg, and allspice powders to taste then stir to blend (I enjoy a lot of cinnamon, sprinkles of nutmeg, and a pinch of allspice)
4. Add chopped apple(s), sprinkle of nut butter, and a few more chocolate chips on top

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I was originally going to make this for two… but let’s just say there were no leftovers. 🤭🍪

Golden, slightly crisp edges, the most heavenly soft and gooey center, and pools of melted dark chocolate in every bite! It’s everything you could ever want in a warm chocolate chip cookie, just made in a skillet! Plus, it happens to be vegan, gluten-free, and can easily be made refined sugar-free if you use alternatives!

I love serving it warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. Trust me, this combination is absolutely divine!

Ingredients:

* 1/4 cup smooth almond butter
* 1 tbsp melted coconut oil
* 3 tbsp coconut sugar
* 2 tbsp maple syrup
* 1 tbsp non-dairy milk
* 1/2 tsp vanilla extract
* Pinch of salt
* 1/4 tsp baking soda
* 1/2 cup almond flour
* 2 tbsp chocolate chips

Instructions:

Preheat your oven to 350°F. Combine all ingredients until a cookie dough forms, then transfer to a greased 5–6 inch oven-safe skillet or ramekin.

Bake for 13–15 minutes, until the edges are golden and the center is still slightly gooey. Allow to cool for at least 10 minutes to help the almond flour cookie set while keeping that heavenly soft center!

Serve warm with vanilla ice cream and flaky sea salt, and enjoy! 🍪✨

#cookieskillet #vegandessert #glutenfreebaking #chocolatechipcookie #cookierecipe

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My smashed dates with pumpkin spice nut butter topped with bananas and melted chocolate! Cute healthy lil fall snack ! 🤎🎃🍌🍫

@rancho_meladuco_date_farm dates
@grounduppdx pumpkin spice nut butter
@enjoyjustdate chocolate

#bananadates #pumpkinspicedates #smasheddates #chocolatebananadates #pumpkinspicesmasheddates

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a little hojicha with a vanilla cloud with pomegranate and daye syrup 🤍

Using: @enjoyjustdate

#fyp #explore #hojicha #easyrecipe #datesyrup

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