in a blender, combine 1/2 cup oats, 1 egg, 1 tbsp vanilla, 2 tbsp milk, 1 tsp baking powder and 1-2 scoops of collagen powder of choice. (can also use protein powder)
spray a small pan with non stick spray and pour in the mixture. top with desired amount of chocolate chips and bake at 350F for 20 minutes or until browned on the top.
remove and let cool, add more chocolate if you would like! :)
mash two extra large bananas and add 1 tbs vanilla and 2 eggs. whisk together until combined. add in 1 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder and 2 tbsp cinnamon. mix well and add to a greased baking dish.
sprinkle with your favorite toppings, i used chocolate chips. (nuts, chocolate, cinnamon and peanut butter would also be amazing options)
bake at 350F for 20 minutes or until it passes the toothpick test. :)
in a frying pan, sauté spinach, white onion and tomato until onion are transparent and spinach is wilted. set aside.
toast your bread and if you would like, top it with your favorite psreadable cheese. I used a garlic and herb cheese spread.
add an over easy egg to the top of each toast and add your sauteed mixture.
sprinkle with feta cheese and drizzle with olive oil and enjoy!
in a small bowl, whisk together two eggs, a tsp of vanilla and a sprinkle of cinnamon. dip in and coat your bread before adding to a frying pan. cook until golden brown and transfer to a plate.
sprinkle with more cinnamon, drizzle with almond/peanut butter and top with bananas.
enjoy!
preheat oven to 350F and spray a mini muffin or donut pan with non stick spray.
in a large bowl, combine 2 cups flour, 3/4 tsp baking powder, 1tsp baking soda, 1tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp salt.
in a separate bowl, mix the wet ingredient; 1 large egg, 2 tbsp melted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar and slowly whisk in 1/2 cup of buttermilk, 1tsp vanilla and 1/2 cup of apple cider.
gently mix the two bowls together to combine all ingredients.
scoop batter into your pan and bake for 9-10 minutes.
once cooled, roll donut holes in melted butter and coat with 3/4 cup granulated sugar and 1 tsp cinnamon.
chop up one yellow onion and add it to a saucepan with 3 tbsp butter. let cook until onions are translucent. add in 14.5oz of diced tomatoes, 1 tbsp minced garlic, 1/2 tsp baking soda and a sprinkle of salt, pepper and thyme. stir and let cook for 15 minutes.
use an immersion blender or remove from pan and put into a standing blender to remove large tomato chunks.
place back into saucepan if removed and add in 1/4 cup of heavy cream and mix. let simmer for 1-2 minutes and serve.
I topped with some more heavy cream to make swirls and paired with a grilled cheese! :)
choose your desired pasta and boil as normal, strain and set aside to cool. place into the fridge if needed.
once cooled, add in 1 bottle of italian dressing, mini salamis, black olives and mini mozzarella balls. mix well and serve immediately.
add 2tbsp olive oil, 1/4 cup finely chopped yellow onion and 1 tbsp minced garlic to a saucepan and cook until translucent.
add 1/4 cup tomato paste, 1/4 cup vodka (or water) and 1/2 cup milk. stir to combine.
add 1/4 cup leftover pasta water and then add to your favorite pasta. top with parmesean cheese and garnish with basil!
boil one chicken breast and set aside to let cool. shred with forks and add back to a skillet to be cooked with your desired amount of hot sauce.
while this cooks, cut your zucchini in half and hollow out the center to create a boat for your chicken.
when the chicken is warmed and cooked through, spoon into the zucchini, top with mozzarella and place in a greased baking dish facing up.
bake at 400F for 20 minutes or until the tops are golden brown.
drizzle with more hot sauce or buffalo ranch and enjoy!
*this recipe is best for 2 lbs of chicken breast*
to make the marinade: mix 3 tbsp olive oil, 1/4 cup freshly squeezed lime juice, 3 cloves of minced garlic, 3 tbsp fresh chopped cilantro, 1 tbsp salt, 1/2 tsp pepper, 1 tsp paprika and 1 tbsp honey. mix well.
add mixture to a large ziploc bag and add chicken to marinate for at least 30 minutes.
grill chicken for about 6-8 minutes per side or until fully cooked.
garnish with more cilantro and lime juice!
cook pasta as directed, strain and set aside.
cook bacon as directed, chop and set aside.
add 1/4 cup butter and 1/4 cup flour to a pan on medium heat. stir until melted and combined.
add 2 cups of milk and stir until combined.
add in spices; salt, pepper, onion powder, garlic powder and a dash of paprika.
add in cheeses; 1/4 cup shredded mozzarella, 1/4 cup shredded parmesan, 1/4 cup grated gruyere and a handful of feta crumbles.
stir until melted.
add pasta and bacon bits and stir again.
serve warm and enjoy!
2 cups oats
1/4 cup peanut butter
1/4 cup maple syrup
tsp vanilla extract
a pinch of salt
*for chocolate pb add 2 tbsp cacao powder**
mix pb, syrup and vanilla
Pour over oats and stir
dd cacao and salt and stir
Spread over baking tray and bake at 350°F for 20 mins turning once.
drizzle your glass with chocolate syrup
add 2 scoops chocolate ice cream
cover with Wandering Bear Cold Brew and desired amount of cream/milk
top with whipped topping, graham cracker crumbles and mini marshmallow
to make marshmallow whipped topping:
add 1/2 cup heavy whipping cream, 1 tablespoon vanilla extract and two tablespoons marshmallow fluff to a standing mixer and mix until thick and fluffy
grab your favorite mug and mix together 1/4 cup flour, 2 tbs sugar, 1/2 tsp baking powder and a sprinkle of salt.
add in wet ingredients; 1/4 cup milk, 1 tsp vanilla extract, 1 tsp olive oil and 1 tbsp smooth peanut butter.
mix everything together and fold in some chocolate chips.
microwave for 1 minute and 30 seconds.
top with more of your favs; i drizzled peanut butter, added more chocolate chips and a sprinkle of salt.
slice up 1-2 bananas into thin slices.
spread peanut butter into the center of two slices and stack.
freeze for one hour.
melt chocolate chips of choice and dunk each stack halfway into the melted chocolate.
freeze another 15 minutes and enjoy!
first make peanut butter filling; mix 3/4 cup peanut butter, 1/2 cup flour and 2 tbsp maple syrup. roll into balls and freeze for one hour
to make the chocolate outer layer; combine 1.4 cup peanut butter, 1/2 cup sugar, 1/2 tsp baking soda, 1 egg, 1/4 cup cocoa powder and 1/4 cup flour.
once centers are frozen, wrap each peanut butter ball into a layer of chocolate so that no peanut butter is showing. flatten slightly and place on a greased baking sheet. bake at 350F for 8-10 minutes and enjoy!
in a small bowl, mix 3/4c almond flour, 1/4c almond butter, 1 tsp vanilla, and 1.5 tbs maple syrup.
mix together using a hand mixer or standing mixer.
fold in your desired amount of mini or regular sized chocolate chips (or use extra giant ones like me!)
scoop out and roll into balls and enjoy!
store in your refrigerator to keep fresh!
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