Your Custom Text Here
½ cup of canned or fresh pumpkin puree
1½ cups of unsweetened almond milk ( or non-dairy milk)
1 frozen banana
1 teas of chia seeds
2 dates
a small piece of ginger
⅛ tsp of nutmeg
⅛ tsp cinnamon
½ tsp vanilla
3-4 ice cubes
Place all ingredients in blender
Enjoy the taste of fall
This is an amazing post-workout, or in need of “life” recovery smoothie with carbohydrates and protein to refuel tired muscles. The spinach and molasses contain lots of energy-building iron and the ginger helps to promote healthy digestion. And the best part of all? It tastes like a gingersnap cookie without the gluten .
3-4 ice cubes
1”- 1 ½” ginger, peeled
½ tsp. vanilla
½ banana
1 scoop vanilla protein powder
¼ cup raw, unsalted cashews
1 tbsp. blackstrap molasses
2 cups raw spinach
unsweetened vanilla almond milk, enough to blend
Blend all ingredients in a high-powered blender.
Pour into a big chilled glass and enjoy!
Easy 3 ingredient Banana Pancakes
2/3 cup oat flour
4 organic free range eggs
2 medium ripe bananas
Optional add ins: 1/2 teaspoon of cinnamon, 1/4 teaspoon salt, 1-2 tablespoons hemp hearts
Avocado oil ( for cooking the pancakes)
Mash banansa until smooth. Add eggs in and whisk until both are incorporated.
Add oat flour and any add-ins and gently combine. ( you can prep ahead to sit out up to 1 hr if needed)
Preheat skillet ( non stick or cast iron)
Add a small amount of avocado oil (wiping with a paper towel) if you think your pancakes will stick to your surface.
Scoop approx 1/4 cup of batter onto the hot skillet ( leave room for other pancakes to expand)
Cook pancakes until small bubbles appear on the top, then flip for another 1-2 minutes.
Continue cooking in batches. You may keep the others warm in an oven at 200 degrees.
Enjoy topped with bananas, berries, yogurt, maple syrup, or just plain ( great with my Super Chia Seed Jam )
Can be stored in the refriderator for up to 3 days