These are the bomb!! Super easy and quick to make. Super sweet but sweet with the "good stuff." The more plants the better!!!
Rolls: 1 scoop vanilla Juice Plus Complete 4 egg whites 1 tablespoon cinnamon 1/4 cup unsweetened almond milk Sauce: 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
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1 scoop Juice plus vanilla complete
1-2 tsp melted coconut oil splash unsweetened almond milk 1 tablespoon (or more:) of Enjoy Life Mini Chocolate chips (or any dairyer chocolate chips)(we also like the Lily's brand) Mix and Eat!!! Recipe Cred Juice Plus Community and Healthy Living Revolution resources! Not only are these a crowd pleaser, but they are super easy and great for last minute make for a neighbor or dessert for the family!
1 cup peanut butter 1 cup sugar (we used coconut sugar) 1 large egg 1 teaspoon vanilla Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets. Flatten gently with fork. Bake at 325°F for 15 minutes or until golden brown. Sprinkle with a little sugar! Enjoy! Y'all, this is so delicious! We are ready for Thanksgiving! Paired with a little scoop of dairy-free ice cream- YUM!!! No one will ever know this healthy dessert is actually healthy!!!
For filling: 6 medium apples, peeled, cored, and diced 1 teaspoon cinnamon 2 tablespoons honey 1 teaspoon lemon juice For topping: 1/2 cup almond flour 1/2 cup gluten free oats 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 cup pecans, chopped 1/4 cup honey 3 tablespoons unsalted vegan butter 1. Preheat oven 375 degrees. 2. To make filling, in a medium bowl, combine apples, cinnamon, honey and lemon juice. Stir together until apples are coated evenly. 3. To make topping, in a separate bowl, whisk together almond flour, oats, salt, cinnamon, and pecans. Use a fork or fingers to mix in honey and butter until topping has a crumbly consistency. 4. Arrange apples into a 9-inch dish or baking dish. Cover with crumble topping. 5. Bake for 30 to 35 minutes, or until top is golden brown. Remove from oven and cool for 5 to 10 minutes. Apple crisp is best served immediately. Store leftovers covered in refrigerator up to 4 days. 1 cup almond butter
1/2 cup maple syrup 1/4 cup coconut oil 3 cups quick oats gf 2 tsp pumpkin spice 2 packets JP vanilla complete Pinch salt (optional) 1/4 cup raisins (optional) 1/2 cup chocolate chips (optional) Mix together and put in pan or shape into cookies. Put in freezer for at least an hour. We keep them in the freezer and pull out about 10 minutes before we want to eat them! They are great for breakfast, snack, or a lunchbox! Enjoy! 1 jar natural peanut butter (15 oz)
1 jar honey 2 cups gluten free oatmeal 1 1/2 scoops JP Chocolate Complete Protein Melt Peanut butter and honey in small saucepan. Stir in oatmeal and chocolate complete. Pour into 8 x 8 pan. Allow to cool completely before putting in refrigerator. Store in airtight container in fridge. Enjoy! 2 tbsp coconut oil 4 tbsp Juice Plus Chocolate Complete Peanut butter 1. Melt 2 tbsp coconut oil. 2. Add 4 tbsp JP Complete to coconut oil. 3. Pour into silicone muffin cup and allow to freeze 5 minutes. 4. Add 1/2 tsp Peanut butter and spread. 5. Then repeat first steps for the top layer of chocolate. 6. Then freeze for 30 minutes! Enjoy! Remember to follow me on Facebook, Twitter, and Instagram!
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