Cook on medium low heat until golden brown. Top with organic berry compote {just heat frozen berries} and remainder of the banana.
Recipe by: Greer Rothermel / IG: @fitfoodieg
Pulse the dates in a blender then add all the other ingredients until well combined. Form into balls and keep refrigerated!
Collagen Caramel Coconut Cookies
Recipe by Michelle Pittman / IG: @spinmeaneatclean
Cookies:
Directions
Drizzle is optional. I melted some of the dark chocolate chips and coconut oil together.
Preheat oven to 350 degrees. Mix all ingredients together and freeze dough for 30 minutes after mixing. Remove dough from freezer and form into balls and slightly flatten or you can just drop onto a cookie sheet lined with parchment paper. Bake 15 minutes or until golden brown on edges. Makes ~ 18 cookies. In my case 15 because I ate at least three consuming the dough! Store in the refrigerator or freezer.
Recipe by Maddie Ross / IG:@thedancingfoodie27
Prep time: 10 min / Cook time: 20 min / Total time: 30 min
Serves: 12 muffins
http://www.thedancingfoodie.
Cinnamon Bun Protein Oatmeal
Recipe by Mariann Yip / IG: @Mariann_yip
Oatmeal:
Directions:
Add all ingredients into bowl and enjoy!
Superfood Brain-Boosting Smoothie
Smoothie:
Directions:
Blend until smooth & creamy.
1 cup old-fashioned rolled oats
¾ cup quick-cooking instant oats
¾ cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
¼ teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
¼ cup wake shake cinnamon roll protein powder
½ cup loosely packed brown sugar
3 tablespoons avocado oil
3 tablespoons drippy almond butter
1 large egg egg
2 tablespoons milk
1 teaspon vanilla extract
1 cup freshly grated zucchini squash
¾ cup chocolate chips
Preheat the oven to 350 degrees F.
In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon, protein powder and nutmeg.
In a large bowl, whisk together the oil, almond butter and sugar. Whisk in the egg, milk and vanilla extract. Stir the dry ingredients into the wet ingredients - it will take a few minutes to fully incorporate everything, but you don't want the batter to be super wet. If at any time the mixture seems way too dry, add more milk 1 tablespoon at a time.
Stir in the zucchini and chocolate chips. At this point, I like to stick the batter in the fridge for 30 minutes or so.
Scoop the dough onto a cookie sheet about 2 inches apart. Bake for 12 to 15 minutes, or until golden on the tops and around the edges. Let cool slightly before lifting from the pan and setting them on a wire rack. Cool completely before serving.
Add all ingredients into blender and blend into smoothie.
Top with coconut flakes, granola, and almond butter.
Melt coconut butter and grass-fed butter over low/medium heatMix in WakeShakePour into chocolate molds and freeze for 1 hourStore in air tight container in refrigerator.
Fill a mug to the brim with ice and pour the brewed coffee overtop.Mix the almond milk, maple syrup, protein, and cinnamon together and pour into the coffee.Drink up!
Add toppings like berries, granola, coconut flakes
Check it out on the blog: https://thenutritiousprincess.
ingredients:
Pop in the freezer for 1 hour - overnight & cut into bars!