Place ingredients in vitamix.
Blend on low for 30 seconds, and gradually increase speed. Blend on high for 30 seconds.
Pour into glass.
Top with cacao nibs or take for the go.
1/4 cup black beans
1/2 frozen banana
1/2 tbsp peanut butter
1 cup cashew milk
2 dates
1/2 scoop protein powder (I use Cookies & Cream or Vanilla Whey)
1/2 cup frozen spinach
3 ice cubes
2 tbsps cocoa
Place all fruits, veggies, and almond milk in blender. Blend, gradually increasing speed until combined.
Add in protein powder, peanut butter, cocoa, and cinnamon.
Blend for an additional 20-30 seconds.
Pour into bowl and top as desired.
Smoothie
5-6 Ice Cubes
1/2 Cup Frozen Spinach
1/4 Cup Frozen Peas + Carrots
1/4 Cup Frozen Cherries
1 Small Frozen Banana
3/4 Cup Unsweetened Almond Milk
1 Tbsp Peanut Butter
1 Scoop Protein Powder
2-3 Tbsps Cocoa*
1 tsp Cinnamon
*Use less cocoa if you’re using chocolate protein powder, more if you’re using vanilla based protein.
Top it off
Sliced Banana
Mixed Frozen Berries
Cocoa Nibs
Goji Berries
Toasted Coconut Slices
Drizzle of Peanut Butter
Chia Seeds
“With just 2 ingredients as the base, these pancakes are perfect for gluten and dairy free friends!”
1 Ripe Banana
2 Large Eggs
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp sea salt
1/2 tsp vanilla extract
Toppings (Optional)
Sliced Strawberries
Peanut Butter
Maple Syrup
Greek Yogurt (omit for dairy free)
Mash banana in bowl
Add in eggs + seasoning
Heat a skillet or frying pan to medium, and lightly grease with non-stick spray
Use a large cookie scoop or small measuring cup to pour batter onto skillet
Let cook ~3 minutes per side
Transfer to plate, top with peanut butter, strawberries, and maple syrup
“This loaf has a moist texture and rich cocoa flavour, you won’t even miss the flour!”
Preheat oven to 350F.
Blend wet ingredients in a blender or with hand held food processor.
Mix in sugars, eggs, and vanilla.
In a small bowl combined dry ingredients. Fold into wet with spatula, scrapping sides as you go.
Mix in chocolate chips.
Spread into 2 greased mini pans, or 1 regular sized pan.
Warm up natural peanut butter in microwave (if required), and drizzle over loaves. Swirl in with a knife, and top with a few more chocolate chips.
Bake for 35 - 40 minutes for mini loaves (45-55 min large).
Let cool before removing from pan and serving.
Wet Ingredients
2 Ripe bananas
2 Tbsp Skyr
2 Tbsp avocado
1/4 Cup peanut butter
2 Tbsp coconut sugar
2 Tbsp munk fruit sweetner
2 eggs
1/2 tsp vanilla
Dry Ingredients
2 Cups almond flour
1/2 Cup Cocoa Powder
1 Tbsp baking powder
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/3 Cup Chocolate Chips
+3 Tbsp Peanut Butter for drizzling
“B-A-N-A-N-A-S for peanut butter. Free from processed sugar, you will be too!”
Preheat oven to 325 F and grease 4 mini loaf pans or 1 large loaf pan
In a stand mixer (or with an electric mixer) beat the eggs and sugar on high for 3-5 minutes until light.
With mixer running on low speed, dizzle in melted coconut oil along the side of the bowl slowly until incorporated (about 1 min)
In a small bowl, mash bananas and stir in yogurt and vanilla.
Mix wet ingredients in.
In a small bowl combined dry ingredients.
Fold into batter by hand with a spatula.
Divide into prepared pans.
Warm peanut butter in microwave, and drizzle on top. Swirl in with a knife.
Sprinkle in carob chips.
Bake for 30-35 minutes (mini) or 50-60 min (large). Loaves are done when a toothpick inserted comes out clean.
1/2 Cup coconut sugar
1/2 Cup stevia
2 eggs
1/2 Cup coconut oil (melted)
3 1/2 large ripe bananas (4 small)
2 Tbsp Skyr or greek yogurt
1 tsp vanilla
1 2/3 Cups flour
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1/4 Cup peanut butter
1/3 Cup carob chips
