Vegan & Gluten-Free Pumpkin Biscuits

Recipe: Vegan & Gluten-Free Pumpkin Biscuits

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Ingredients:

Directions:

  1. In a large bowl, mix together all dry ingredients. Blend in margarine with a pasty blender (if you don’t have a pastry blender use your food processor or two knifes)
  2. In a medium bowl combine the pumpkin puree, almond milk, and light agave nectar
  3. Add liquid ingredients to the dry ingredients and stir until the mixture holds together
  4. Using your hands, form dough into balls (4 for larger biscuits, 6 for smaller biscuits)
  5. Spray a non-stick baking sheet with olive oil cooking spray and place the biscuits on the sheet and gently press on the dough ball to flatten the top (optional: sprinkle cinnamon on top)
  6. Bake at 350 degrees for 20-25 minutes
  7. Eat warm and enjoy!

~Kristina Peach

the recipe for Vegan & Gluten-Free Pumpkin Biscuits was adapted from the recipe Fluffy Vegan Pumpkin Biscuits found at  Opera Singer in the Kitchen

Peanut Butter Chocolate Banana Bites

Recipe: Peanut Butter Chocolate Banana Bites

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Ingredients:

  • Bananas
  • Peanut butter or PB2
  • Enjoy Life Chocolate Chunks (allergy-friendly)

Directions:

  1. Slice banana into pieces
  2. Spread peanut butter or PB2 on a slice of banana and top with another slice to make a mini peanut butter banana sandwich
  3. Place mini peanut butter banana sandwiches in the freezer for at least 90 minutes
  4. When bananas are frozen, remove from the freezer
  5. Pour chocolate chunks into a microwave save bowl and microwave in 30 second intervals until melted, stirring in between each interval (should only take about 60 seconds to melt)
  6. Once chocolate is melted, place a tooth pick into the banana sandwiches and dip into the chocolate covering the entire mini peanut butter banana sandwich
  7. Once all are covered in chocolate, place back in the freezer for at least 30 minutes or until the chocolate is hardened
  8. Serve right away or store in the freezer for a healthy treat when your cravings hit!

Note: If you don’t have food allergies you can use regular chocolate chips

Enjoy!

~Kristina Peach

PB2 Banana Egg Pancakes

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Recipe: PB2 Banana Egg Pancakes

Ingredients:

1 medium banana

1 egg white

1 Tbsp. gluten-free rolled oats

2 Tbsp. PB2 powder (you can use regular almond or peanut butter as well)

Directions:

  1. Heat a medium sized skillet over medium-high heat
  2. Spray skillet with non-stick cooking spray (I used extra-virgin olive oil spray)
  3. While the skillet is heating, peel and mash the banana in a bowl. Add the egg white, gluten-free rolled oats, and PB2 powder and mix until all ingredients are combined
  4. Once skillet is hot, add pancake batter to skillet (I used a ¼ cup measuring cup to pour the batter onto the skillet and cooked one pancake at a time, they cook quickly)
  5. Cook each side until lightly brown
  6. Enjoy as is or add maple syrup or honey on top

Experiment with adding dark chocolate chips, cinnamon, diced strawberries or blueberries, flaxmeal, chai seeds, and any other ingredient you like to have in your pancakes!

~Kristina Peach

The recipe PB2 Banana Egg Pancakes was adapted from the recipe Blueberry Banana Pancakes found at http://undressedskeleton.tumblr.com/post/38657925508

PB2 Banana Ice Cream

If you love peanut butter and bananas then you will love this healthy banana ice cream. Not only is this ice cream delicious, it is also lower in calories and fat then regular ice cream. So go ahead and indulge in this new version of banana ice cream!

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Recipe: PB2 Banana Ice Cream

Ingredients:

  • 2 small bananas sliced and frozen
  • 1 Tbsp. PB2 powder
  • 1 Tbsp. unsweetened almond milk (or any other milk alternative)
  • ¼ tsp vanilla extract
  • 2 shakes of ground cinnamon

Directions:

  • Peal and slice two bananas into small chunks
  • Put banana slices in a plastic bag or container and place in the freezer
  • Once the bananas is frozen, put them in a high speed blender ( I used my Vitamix) or a food processor
  • Add PB2, cinnamon, vanilla extract, and almond milk to the frozen bananas
  • Blend ingredients until you get a smooth, creamy, ice cream-like texture
  • Serve as is or add toppings!
  • This can be stored in a freezer safe container in your freezer; just remember to let the ice cream thaw a few minutes when you take it out before eating

Enjoy!

~Kristina Peach

Nutrition Information:

Serving size: entire recipe

  • Calories: 212 kcal
  • Fat: 2 g
  • Cholesterol: 0mg
  • Sodium: 60 mg
  • Carbohydrate: 50 g
  • Fiber: 6 g
  • Sugar: 25 g (all natural- from bananas)
  • Protein: 4.8 g

Serving Size: 1/2 of the recipe

Servings per recipe: 2 small servings

  • Calories: 106 kcall
  • Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Carbohydrate: 25 g
  • Fiber: 3 g
  • Sugar: 12.5 g
  • Protein: 2.4 g

Chai Latte Smoothie

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Recipe: Chai Latte Smoothie

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 chai tea bag (I used TAZO decaf)
  • 1 medium banana (I used a frozen one)
  • ¼ tsp. vanilla extract
  • ¼- ½ tsp. cinnamon
  • Optional: ice cubes

Directions:

  • Heat almond milk on the stove or in the microwave until its hot and starting to steam
  • Put the tea bag in the milk and then place in the refrigerator until cool
  • Discard tea bag and pour the chai almond milk into a blender
  • Add banana, vanilla, and cinnamon to the blender, blend all ingredients until there are no more banana chunks
  • Pour into a glass and enjoy!

~Kristina Peach

*Use a frozen banana and ice cubes for a thicker consistency

The recipe Chai Latte Smoothie was adapted from the recipe, Chai Tea Smoothie by Cupcakes and Kale Chips

Sweet Potatoes with Cilantro Lime Dip

Recipe: Sweet Potatoes with Cilantro Lime Dip

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Sweet Potato fries or cubes:

Ingredients:

  • Frozen cubed sweet potatoes or frozen sweet potato fries if limited on time, or make your own sweet potato cubes or fries with 2 medium sweet potatoes, peeled and diced into 1 inch cubes or cut lengthwise for fires
  • Optional: extra-virgin olive oil, salt, pepper, and paprika

Directions:

  1. If using frozen sweet potato cubes or fries, follow package instructions for cooking in the oven
  2. For fresh sweet potatoes, peel and dice into 1 inch cubes or cut lengthwise for fries and cook them as is or if you want more flavor add cubes/fries to a mixing bowl and toss with some olive oil, salt, pepper, and paprika
  3. Preheat oven to 400 degrees F
  4. Place cubes on a cookie sheet and bake for 20-30 minute, until the cubes are tender and crisp on the outside
  5. Serve with cilantro lime dip and enjoy!

Cilantro Lime Dip

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Ingredients:

  • ¼ cup vegan mayonnaise
  • ½ cup fresh cilantro
  • Juice of ½ a lime
  • ¼ tsp. chili powder

Directions:

  1. In a food processor, combine mayonnaise, cilantro, lime juice, and chili powder until smooth
  2. Store in a covered container or bowl for at least an hour before serving
  3. Enjoy with your sweet potato fries!

~Kristina Peach

The recipe for Sweet Potatoes and Cilantro Lime Dip was adapted from the recipe Roasted Sweet Potato Cube Skewers with a Cilantro-Jalapeno Aioli Dip by Hungry Foodies Pharmacy

Mini Baked Blueberry Doughnuts with Lemon Glaze

These mini baked doughnuts are perfect for breakfast and brunch parties. They are easy to make, taste great, and a lot healthier than regular doughnuts. You can also make them normal size for a fun breakfast with the family.

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Recipe: Baked Blueberry Doughnuts with Lemon Glaze

Servings: 10 regular size doughnuts; 24-36 mini doughnuts depending on the size of your pan

 Ingredients:

  • 1 cup gluten-free all purpose flour
  • 1/3 cup sugar
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1/3 cup almond milk (or any other milk alternative)
  • 1 egg (use egg substitute for a vegan version)
  • 1 Tbsp. melted vegan butter
  • ½ cup blueberries (fresh or frozen, I used fresh)
  • 1.5 Tbsp. blueberry jam
  • 1 Tbsp. maple syrup

Directions:

  1. Preheat oven to 425 degrees
  2. Spray a doughnut pan with baking spray
  3. In a large bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder
  4. Create a well in the center of the dry ingredients then add almond milk, melted butter, egg, and maple syrup; stir until all ingredients are combined
  5. In a blender or food processor, puree blueberries
  6. Add purred blueberries and blueberry jam to the rest of the ingredients; stir well
  7. Pour batter into doughnut dish (reserve left-over batter for the second batch)
  8. Bake for 7-9 minutes until doughnuts spring back when touched; bake for 4-5 minutes if making mini doughnuts
  9. Let cool for 3 minutes and turn onto a cooling rack
  10. Spray doughnut pan again and add the remaining batter (I had to do this three times for the mini doughnuts)
  11. Cook for 9 minutes (4-5 minutes for minis), cool for 3 minutes, and turn onto cooling rack
  12. When doughnuts have cooled completely flip them over and enjoy!

Optional Glaze:

The doughnuts have a sweet taste without the glaze, but if you prefer glaze on your doughnuts follow the directions below:

Ingredients:

  • 1 ½ cups powdered sugar
  • ¼ tsp. salt
  • ¼ tsp. vanilla
  • Juice of 1 lemon
  • 2 Tbsp. almond milk

Directions:

  1. Stir all ingredients together until smooth
  2. Once doughnuts are cooled, drizzle on top

Enjoy!

~Kristina Peach

PB2 Oatmeal Cinnamon Smoothie

I have been curious about the oatmeal smoothie hype for awhile so I finally decided to give it a try and it was wonderful! I crave it everyday now and it is so nice to have breakfast or lunch ready for me when I wake up. It is easy to make, easy to take to work or school when your running late for breakfast, or stick in a bag for lunch.

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Recipe: PB2 Oatmeal Cinnamon Smoothie

Ingredients:

  • ¼ cup gluten-free rolled oats
  • ½ cup applesauce- made with just apples
  • 2 Tbsp. PB2 powder ( you can also use regular peanut butter or almond butter)
  • ¾ cup unsweetened almond milk (or any other milk substitute you enjoy)
  • 1 tsp. honey or agave nectar- add more if you want it sweeter
  • ¼- ½ tsp. ground cinnamon
  • Optional: ½ Tbsp. Chia seeds or ½ Tbsp. ground flaxseed

Directions:

  1. In a food processor, grind oats until they are ground into a flour- if you add chia seeds, grind them with the rolled oats
  2. In a blender, add oat flour, applesauce, PB2 powder, cinnamon, almond milk, and honey; blend until smooth (you may need to use a spatula to get any flour stuck on the bottom or sides then blend for a few more seconds)
  3. Pour into a mason jar with a lid or any cup with a lid
  4. Store in the refrigerator overnight or for at least 4 hours
  5. Sprinkle some cinnamon on top and enjoy!

~Kristina Peach

The recipe for PB2 Oatmeal Cinnamon Smoothie was adapted from the recipe Apple, Peanut Butter, Cinnamon, Oatmeal Smoothie by the Yummy Life

White Bean Soup

Warm up this winter with a comforting and flavorful white bean soup. Very easy to make and inexpensive. This soup is vegan and gluten-free but can be enjoyed by non-vegans and people that eat gluten as well! It is a perfect dish for the everyone in the family to enjoy.

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Recipe: White Bean Soup

Ingredients:

  • 1 15-ounce can navy beans, drained and rinsed
  • 1 cup low-sodium vegetable broth
  • 2 tsp. extra-virgin olive oil
  • ½ cup diced carrots
  • ½ cup diced white onion
  • ¼- ½ cup diced celery
  • ¼ tsp. cumin
  • ¼ tsp. thyme
  • ½ tsp. oregano
  • ¼ tsp. chili powder
  • ¼ tsp. smoked paprika
  • Salt and pepper to taste

Directions:

  1. Put olive oil in a large saucepan over medium heat and add onions and carrots, cook for 5 minutes then add the celery and cook for 5 more minutes
  2. Reduce the heat to low and add tomatoes, garlic, cumin, oregano, thyme, chili powder, and smoked paprika; simmer for 10 minutes, stirring occasionally
  3. While the saucepan is simmering, puree ½ the can of navy beans in a food processor
  4. After 10 minuets, add vegetable broth, pureed navy beans, and the left over navy beans to the saucepan, cook on low for 20-30 minutes, stirring every 10 minutes
  5. Add salt and pepper to taste (optional) and enjoy! Store leftovers in an airtight container in your refrigerator or freezer

~Kristina Peach

Green Breakfast Smoothie

Start your day off right with a smoothie that provides lots of vitamins, minerals, and antioxidants! If you are worried about spinach being in a smoothie, don’t be! I promise you can’t taste it at all!

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Recipe: Green Breakfast Smoothie

Serves: 1

Ingredients:

  • 1-1 ½ cups baby spinach
  • 1 small apple, cored and cut into chunks (peel if not using a juicer)
  • 1 medium banana
  • ½-1 cup frozen pineapple chunks

Directions:

  1. Using a juicer, juice baby spinach and apple chunks (if you have a high speed blender, you don’t have to juice the spinach and apple, they should blend in your blender)
  2. In a blender combine spinach-apple juice (or spinach and apple chunks if not juiced) with banana and pineapple chunks
  3. Blend until you get a smooth texture
  4. Pour into a glass and enjoy or make the night before and store in the refrigerator for breakfast the next day

Optional: Add a scoop of plain protein powder or Vega Tropical Tango plant-based protein powder

Enjoy!

~Kristina Peach