Ingredients:
1/2 cup of old fashioned oats
3/4 cup of almond milk
1/2 packet of @sproutliving vanilla lucuma protein powder
1/3 cup of nonfat plain greek yogurt
1 tablespoon of flaxseed meal
a splash of pure vanilla extract
lots of cinnamon
Directions:
Mix and refrigerate overnight.
Ingredients:
1/3 cup of old fashioned oats, grinded into oat flour
1/2 mashed banana
1 scoop of vanilla protein (I used Smart Pressed Juice Protein)
2 tablespoons of water
1 egg
3 tablespoons of egg whites
1 tablespoon of chocolate chips
1/2 teaspoon of baking powder
a splash of pure vanilla extract
lots of cinnamon
Directions:
Mix everything together and let it sit to thicken while your griddle heats up. Then, top with your favorites!
Ingredients:
1/2 cup of @muirglen Roasted Garlic sauce
1 egg
veggies of choice (I did carrots, spinach, and broccoli)
olive oil
pink salt/nutritional yeast/basil/and pepper to taste
Directions:
In a small sauce pan, bring your olive oil to medium heat, then cook your veggies until their soft. Then, add in your sauce and seasoning, mix it up, then make a hole in the middle. Crack your egg in the hole, cover, then let it cook for 3-5 minutes on low heat. Once it’s done, remove from heat, then let it cool a bit before eating!
Ingredients:
1/2 cup of canned pumpkin puree
1/3 cup of nut butter
1/4 cup of almond flour
1 egg
2 tablespoons of semi sweet chocolate chips +
1 small banana
2 tablespoons of coconut flour
1/2 t of baking soda
a splash of pure vanilla extract
lots of pumpkin pie spice
lots of cinnamon
OPTIONAL: ~2 T of pure maple syrup
Directions:
Preheat your oven to 375 degrees. In a medium sized bowl, mash your banana, then add in everything but your sweetener and chocolate chips. Mix until its combined, taste to add desired sweetness, then fold in your chocolate chips. Pour into a lightly greased muffin pan (or use liners,) then bake for 25-30 minutes, or until they turn a golden brown. Let them cool a bit before eating, then enjoy! This made 8 muffins for me, but feel free to make them into mini muffins.
Ingredients:
1/3 cup of whole wheat flour
2 tablespoons of water
1 egg
3 tablespoons of egg whites
2 tablespoons of nonfat plain greek yogurt
1/2 teaspoon of baking powder
a little vanilla extract
a dash of cinnamon
optional: a tablespoon of chocolate chips
Directions:
Mix and let the batter sit to thicken while your griddle heats up. Cook until you run out of batter. Then, top with your favorites!
Ingredients:
1 1/4 cups of water
1/2 cup of old fashioned oats
3 tablespoons of carton egg whites
2 tablespoons of nonfat plain greek yogurt
1 tablespoon of flaxseed meal
OPTIONAL: 1 scoop of collagen
a splash of pure vanilla extract
lots of cinnamon
Directions:
In a microwave-safe bowl, combine oats, cinnamon, vanilla, and 1 cup of water. Microwave for 1 minute, then take it out, mix, and add in the flaxseed meal, and additional 1/2 cup of water. Microwave for another minute. Once done, take it out and add in egg whites and yogurt and mix quickly to avoid any egg white chunks. Top with your favorites!
Ingredients:
For the filling:
1 cup of raw cashews, soaked overnight (or 3-5 hours)
1/4 cup of Califia Farms dairy-free vanilla creamer (sub milk)
3 tablespoons of pure maple syrup
2 tablespoons of raw cacao powder
2 tablespoons of Enjoy Life Foods mini chocolate chips
1 tablespoon of chocolate almond butter
a splash of pure vanilla extract
a little cinnamon
For the crust:
3/4 cup of old fashioned oats
3/4 of a medium-sized banana
a splash of vanilla
a little cinnamon
OPTIONAL Drizzle:
2 tablespoons of chocolate chips
1 tablespoon of creamer
Directions:
In a food processor, grind up all your crust ingredients. In a muffin sheet with liners, divide the mixture evenly and press the crust to form the first layer. Now in the food processor, add your filling ingredients, minus the chocolate chips, and blend until well-combined. Fold in the 2 T of chocolate chips. To make the drizzle, melt the additional 2 T of chocolate chips in the microwave for 1 min. Add in your creamer and mix until there’s no chunks. Pour the filling over the crust, add the drizzle, and let it chill in the freezer for 3-5 hours, or overnight. This made 6 cups for me.
1 box of @simplemills Banana Bread and Muffin mix
1 organic free-range egg
1/2 cup of water
1/4 cup of coconut oil, room temperature
2 tablespoons of chocolate chips
a splash of pure vanilla extract
lots of cinnamon
Directions:
In a bowl, add in everything but the chocolate chips. Fold in the chocolate chips, then preheat your oven to 375 degrees. Let the batter chill in the fridge for about 10 minutes, or until your oven is finished preheating. On a cookie sheet lined with parchment paper, roll the dough into balls and flatten onto the sheet. Bake for 15-17 minutes, or until the bottoms are golden brown and they’re ready. Let them cool before enjoying! This made 13 cookies for me.
Ingredients:
1 can of organic chickpeas
1/2 cup of almond butter
1/4 cup of date nectar
2 tablespoons of coconut flour
2 tablespoons of sweet cacao nibs
1 tablespoon of coconut oil
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
a splash of pure vanilla extract
Directions:
Preheat oven to 350 degrees. Peel the skins off your chickpeas, rinse, then dry them with a towel. In a food processor, add in your ingredients, except the cacao nibs, and mix until it forms a creamy texture. Fold in your cacao nibs. Line a pan with parchment paper, and spread the mixture, feel free to add more cacao nibs on top. Bake for 20-23 minutes, or until you can prick a toothpick in the center and it comes out clean. Let them cool for 20-25 minutes to firm up, then slice! This made 15 blondies for me.
Ingredients:
3/4 cup of Earthly Choice nut flour blend
1 flaxseed egg (1 tablespoon of ground flaxseed mixed w/ 2.5 tablespoons of water)
2 tablespoons of pure maple syrup
2 tablespoons of Enjoy Life Foods mini chocolate chips
1/4 cup of coconut oil, melted
1/3 cup of peanut butter
1/4 teaspoon of baking soda
a dash of cinnamon
a pinch of sea salt
a splash of pure vanilla extract
Directions:
Preheat oven to 350 degrees. In a bowl, mix everything together, and fold in your chocolate chips last. Place it in the fridge to chill for 5-10 minutes. Line a cookie sheet with parchment paper, and bake for 10-15 minutes, OR until the bottoms are brown and they’re ready. Take them out, top with sea salt, and let them cool before eating! This made 11 cookies for me.
Learning From Balance 