Pumpkin is in folks, and we're in love with it. We've been playing with it quite often throughout October, but november loves pumpkin too! Autumn, thanksgiving, christmas, new years---pumpkin, pumpkin EVERYTHING! This smoothie is sure to fill that pumpkin craving of yours & in the healthiest way, too.
Ingredients:
1/2 Cup Pumpkin Puree
1/2 Cup Greek Yogurt
1/2 Cup Almond Milk
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
4 ice cubes
2 tsp agave
1 TB chia seeds
1/2 Banana
Directions:
1. Add all the ingredients into a Vitamix, or blender, and mix on up!
2. Enjoy pumpkin goodness (:
Rainy days call for staying in and whipping together a delicious almond butter for autumn apple dipping! Yummy and so easy to make--yes, it's easy folks. You'll need a vitamix or a powerful blender, but it only takes a few minutes to whip up. Get your protein fix on with this lightly sweetened spread and you'll be fighting for that second serving. :)
Ingredients:
16 Oz Unsalted, Dry Roasted Almonds
2 TB sunflower seeds
1 1/2 TB honey
2 tsp. cinnamon
1 tsp canola oil ( if not creamy enough)
Directions:
1. Add all your ingredients into the Vitamix, or powerful blender, and set it to the nut butter mode.
2. Once it becomes a peanut buttery-like texture, you're ready to get your protein fix on!
3. To make it creamier, add a little bit of canola oil after it's blended.
This vegan friendly Banana Bread is filled with cinnamon swirl goodness and guilt-free, wholesome ingredients. We are lovers of all things banana, and banana bread is our ultimate fav to make with those leftover, overripe, "what do I do with these" bananas. Top it off with a little brown sugar and your favorite mixed nuts, and you'll be glad you didn't toss 'em. (:
Makes 8 Servings
229 calories per slice
Ingredients:
1 C Whole Wheat Flour
1 TB ground flaxseed meal
1/4 C granulated sugar
1/4 C brown sugar
2-3 ripe bananas
1 C old fashioned rolled oats, ground in a blender
1/3 C almond milk
3 TB hot water
1 TB cold pressed coconut oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
2 TB pecans or walnuts
Cinnamon Sugar Swirl:
1 TB brown sugar
1 tsp cinnamon
1 TB agave nectar
Directions:
1. Preheat the oven to 400 degrees.
2. Place the rolled oats in a blender and grind until flour like form.
3. Create your flax egg by adding the 1 TB flax meal into a bowl with 3 TB water. Let sit for 3 minutes.
4. Mash the bananas in a separate bowl. I used 2, the more you use the more banana flavor (:
4. In a medium bowl, mix the flour, oats, baking soda, salt, and cinnamon together
5. Add the flax egg and coconut oil to the banana mixture. Mix well. Then add your almond milk and vanilla.
6. Combine the wet mixture to the dry mixture and mix well.
7. Add the hot water last and mix until batter is evenly mixed.
8. Spray a 9x4" baking dish and pour the batter into the dish.
Cinnamon Sugar Swirl:
1. Mix the brown sugar, cinnamon and agave in a small bowl.
2. Using a spoon, drop spoonfuls of the mixture evenly on top of the batter.
3. Using a thin knife, lightly swirl the knife back and forth creating the cinnamon swirl throughout the bread a couple of times. Don't do it too much as it will loose the swirl shape.
4. Dash a couple of chopped pecans or walnuts on top (:
5. Bake in the oven for 50-60 minutes or until cooked through. You can check by stabbing a knife in the middle of the bread and if it comes out dry, it's ready! If it starts to brown too much on the top, simply place a piece of foil over the dish to prevent further browning.
