2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips
-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)
-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top
Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.
Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy. It’s vegan and gluten free!
Pumpkin spice bars
¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional
-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!
1 pitaya packet
1/3 cup frozen blueberries
1 frozen banana
Spoonful of PB
1/4-1/3 cup almond milk
Throw all ingredient in blender. Add liquid slowly, until you achieve your desired consistency.
Top with:
sliced fresh strawberries
chia seeds
peanut butter melted with coconut oil
coconut chips
sprinkle of granola
goji berries
1 frozen banana
½ pitaya packet
3 basil leaves
¼ cup frozen pineapple
¼ cup frozen raspberries
¼ cup coconutwater
½ scoop- Vega One Vanilla Protein
Blend well, can add more liquid until you get the desired consistency.
Top with your choice of fresh fruit and nuts and seeds: blueberry, blackberry, hempheart, ground flax seeds, goji berries.
you will need:
1 frozen banana
1 cup blueberry, raspberry, strawberry, and blackberries
3 fresh basil leaves
handful of spinach
1/2 scoop french vanilla VegaOne Protein Powder
1/4-1/2 c. water
Blend!
Top with:
hemp heart
almonds
granola
blackberries
goji berries
basil leaves
1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp salt
2 ripe banana, mashed
1-2 zucchini, shredded
2 Tbs Stevia
1 Tbs cinnamon
1 Flax egg (1 Tbs ground flax seed + 3 Tbs warm water)
½ cup coconut oil
topping:
1/3 cup brown sugar
2 Tbs flour
1 Tbs ground cinnamon
1 Tbs coconut oil
Preheat oven to 375. Spray mini muffin pan with light olive oil
Mix flax egg and let set for about 5 minutes
In medium bowl: combine flour, baking soda, baking powder, salt and cinnamon
In large bowl mix bananas and zucchini. Add in oil, flax egg, and stevia
Stir in the dry mixture to the moist mixture.
Spoon into muffin pan
In small bowl mix ingredients for the topping
Sprinkle the crumbs onto of prepared muffin mixture.
Bake about 15 minutes.
Let cool in pan for 5 minutes, then cool completely on cooling rack.
2 cups flour
¼ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
¼ tsp allspice
1 tsp salt
1 ½ cup pumpkin puree
1 banana- mashed
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
½ cup brown sugar
1 tsp vanilla
2/3 cup nuts- optional (I love walnuts)
Preheat oven to 350 degrees. Prepare loaf pan with olive oil spray.
In large bowl, mix pumpkin, banana, oil, milk, mix well. Add in vanilla, and sugars.
Next stir in the baking soda, baking powder, nutmeg, allspice, and cinnamon.
Lastly sift in the flour, 1 cup at a time to ensure blended well.
Mix it nuts last. Pour mixture into prepared loaf pan.
Bake 1 hour, or until toothpick inserted comes out clean.
Allow to cool slightly before enjoying.
Chocolate Chip Walnut Banana Muffins
(makes 2 dozen, or 12 regular size and 24 mini muffins)
4 ripe bananas, mashed
2 cups gluten free flour (Bob Mill’s)
1 cup raw sugar
½ cup natural applesauce (no sugar added)
¼ cup canola oil
3 egg replacement “eggs” (I use Enger G)
1 tsp baking soda
1 tsp baking powder
1 Tbs Cinnamon
pinch of salt
hand full of vegan chocolate chips (optional- to you liking)
crushed Walnuts (optional)
Preheat oven to 350. Spray muffin pans with olive oil or baking spray.
In large mixing bowl, mash ripe bananas.
In separate small bowl, prepare the egg replacement and let sit for about 5 minutes to set up
Add in sugar, oil, and apple sauce to large mixing bowl. Combine well.
Next add in baking soda, baking powder, salt, and cinnamon. Pour in the “eggs”.
Sift in the gluten free flour, 1 cup at a time, and stir well.
Finally add in chocolate chips or nuts to your liking.
Baking mini muffins for 10 minutes, or until toothpick can be inserted in center and comes out clean. Bake large muffins 18-20 minutes.
ORGANIZED CHAOS 