1. Preheat oven to 350° degrees.
2. Combine all ingredients in your food processor
3. Blend until the batter has a smooth consistency and even color
4. Portion out between the 12 muffin tin
5. Top muffins with chocolate chips
6. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
7. Cool in a pan before transferring the muffins to a cooling rack
8. Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.
Original Recipe cred
Made some changes to original recipe! Contact me for sample of JP Vanilla complete!
Happy Saturday Morning!
It's pancake time! Our favorite thing to do in the morning on Saturdays is to make pancakes with the girls. Here is how you can make them with us!
Gather all the organic, fresh, and yummy ingredients!
1 Scoop of vanilla plant-based shake mix
2 spoon fulls of flax seeds
Blueberries (or any fruit you would like)
If you want, a splash of almond mix will be a great addition as well!
Then, all you have to do is mix the ingredients well before transferring it into the pan!
This is such an easy and yummy breakfast for the whole family to have a part in! If you decide to make this recipe on a Saturday morning, or at all, I would love to see a picture!
Here is a video on my most asked about recipe, the Buddha Bowl! Each Buddha Bowl is made differently with ingredients I have around the house that work well together.
Having a dish like a Buddha Bowl allows the girls to customize their meal within healthy means, and have fun!
The ingredients for the Bowl shown in the video are:
Again, you can create your very own super customizable Buddha Bowl with any healthy ingredients you want!
These muffins take 5 minutes and are so fluffy! If the only way to get your kids to eat veggies is hide them, this recipe is for you!!!
3 medium/large bananas
1 cup raw cauliflower
3 large eggs
1 1/2 cup almond flour
1/2 cup almond butter
1/4 cup coconut sugar
1 1/2 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup chocolate chips (or more!) (we use dairy-free chocolate chips)
1. Preheat oven to 350 degrees.
2. In a blender combine all ingredients except chocolate chips until smooth. Stir in some of the chocolate chips before Pouring batter 3/4 way up a muffin pan lined with paper liners. Sprinkle the rest of chocolate chips on top!
3. For six large bakery style muffins bake 350 degrees for between 38-45 minutes. Cook less for twelve regular muffins.
Store in airtight container in refrigerator (or on counter) for up to a week!
Recipe cred www.paleoglutenfree.com
2 cups almond meal flour
1/2 cup brown rice flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup pure maple syrup
1 flax egg (1 tbsp flax meal, 3 tbsp water)
2 teaspoons vanilla
1/2 cup coconut oil
1 cup zucchini grated or shredded
3/4 cups pecans, chopped
handful of dairy-free chocolate chips
1. Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken.
2. Combine flour, salt, baking soda, and cinnamon in a medium bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in zucchini and pecans.
3. Use a tablespoon to drop dough onto parchment paper. Drop chocolates on top of each cookie.
4. Bake for 8 minutes or until browned on top! Enjoy!
recipe cred Jessicamurnane.com
2 cups gluten free oats
1/2 cup nut butter (we used almond butter)
1/2 cup water
1/4 cup raw honey
1/4 cup almond flour
cocao nibs (maybe a handful)
1 scoop JP Vanilla Complete mix
Mix and roll into balls! Keep in fridge (if you have any left!)!!
Recipe cred Caroline Lewis Jones
2 cups gluten-free rolled oats
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup unsweetened coconut or almond milk
1/2 cup mashed banana (about 1 1/2 medium banana)
1 large sweet apple, peeled, cored, and diced
1/4 cup honey
1. Preheat oven to 375 degrees.
2. In a large bowl combine the oats, baking powder, salt, cinnamon. Add the milk, honey, egg, and mashed banana and mix until combined. Stir in the apple.
3. You can either put the mixture into the fridge overnight or continue with the directions and bake right away.
4. Grease a muffin tin and fill each cup with the oatmeal mixture to just about the top. Bake at 375 degree oven for 20-25 minutes, until the cups are set. Store in the fridge or these can also be frozen. Enjoy!
Recipe red Healthy Living Revolution cookbook
1 lb. lean ground turkey sausage (you can use spicy sausage if you like a spicy kick)
2 teaspoon olive oil
2 cups butternut squash, peeled and diced
1 onion, diced
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon pepper
4 cups spinach, chopped
4 egg whites
1. Preheat oven to 400 degrees.
2. Heat a skillet over medium high heat. Add the sausage and cook until no longer pink, breaking it up as it cooks. Remove and set aside.
3. Add the olive oil to the pan. Once hot, add the butternut squash and red onion. Cook for 8-10 minutes until squash and onion are tender. Add the salt, garlic powder, oregano, and pepper. Stir together. Add the spinach and cook until it wilts, 1-2 minutes.
4. Whisk together the eggs. Add the sausage and butternut squash mixture to a baking dish sprayed with cooking spray. Pour the eggs over top. Bake for 25-30 minutes until eggs set and are cooked through. Enjoy!
Recipe cred Slender Kitchen
2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2/3 cup honey
1 1/2 teaspoons vanilla extract
1/2 cup plain dairyfree yogurt (we used unsweetened vanilla coconut yogurt)
1 1/2 cups peeled and diced apples
1/4 cup almond flour
1 teaspoon coconut flour
3/4 teaspoon ground cinnamon
1 tablespoon coconut oil, room temperature
1 tablespoon maple syrup
1/3 cup chopped pecans (or walnuts)
1. Preheat oven to 425 degrees. Line 14 muffin cups with muffin liners.
2. First, prepare the topping by mixing everything together, except for pecans, in a small bowl. Add the pecans and store until well combined. Set aside.
3. In a medium bowl, mix together the dry muffin ingredients (almond flour through nutmeg).
4. In a large bowl, mix together the wet muffin ingredients (eggs though yogurt).
5. Add the dry mix to the wet and stir just until combined. Do not over mix. Fold in the apples.
6. Pour 1/3 cup of the better into each muffin cup. Sprinkle the topping on muffins.
7. Bake at 425 for 5 minutes and then lower the temperature to 350 degrees for another 9-16 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Larger muffins may take up to 16 minutes.
8. Let the muffins cool in pan for 10 minutes and then remove to wire rack to cool completely.
These muffins are super moist and need to be kept in the refrigerator in an airtight container after the first 24 hours.
Enjoy! Original recipe red TexanErin.com
These are the bomb!! Super easy and quick to make. Super sweet but sweet with the "good stuff." The more plants the better!!!
1 scoop vanilla Juice Plus Complete
4 egg whites
1 tablespoon cinnamon
1/4 cup unsweetened almond milk
1/2 cup non-dairy yogurt (we use the unsweetened Vanilla coconut yogurt)
1/2 scoop vanilla JP Complete mix
1 teaspoon cinnamon
1. Combine ingredients for the sauce in a small bowl, mix well and set aside.
2. To make the roll, mix ingredients together in a blender or with a hand mixer. Pour mixture into a pan that has been highly greased with coconut oil. Cook on a low heat for about 10 minutes (DO NOT FLIP like a pancake). Once cooked, lay the roll flat on parchment paper and cut into strips. Spread the sauce and roll it up! Drizzle with sauce before serving! Enjoy!
Recipe cred Healthy Living Revolution cookbook