Breakfast (pre workout): egg whites omelet (6 egg whites) + 2 slices of Ezekiel bread with 2
tbsp of almond butter (maranatha)
Adding 2
Tbsp of almond butter does make them less prone to falling apart.
I don't use sweeteners so I stirred in
a tbsp of almond butter after cooking.
Lunch — The «Peter Kaufman» super starch shake (heavy cream, zero - sugar almond milk, a package of chocolate super starch, 2
tbsp of almond butter, an extra 20 g of Biosteel whey protein, frozen strawberries, ice — blend to a thick shake); I'll drink 2 liters of this.
If you tend to wake up in the night try eating 1
tbsp of almond butter before bed to balance blood sugar
PMS Bites (makes 6 bites) 6 dates, soaked in warm water for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping
tbsp of almond butter (or nut butter of your choice) a pinch of sea salt cacao nibs for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
I added
a tbsp of almond butter to thicken it slightly on account of the finer texture.
5 cups of puffed rice (I used plain, sometimes it's hard to track down) 1/3 cup + 1 tbsp of brown rice syrup 1/3 cup + 1
tbsp of almond butter Line an 8 × 8 baking dish with parchment paper.
10 dates (soaked in warm water for a few minutes, pitted) 1 tbsp cocoa powder 1
tbsp of almond butter 1 tsp of coconut milk 1/4 tsp of lacuma powder (optional) a pinch of salt
Nutrition per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g sugar, 10 g protein (calculated with unsweetened vanilla almond milk and 1
Tbsp each of almond butter and dark chocolate chips)
Place 3/4 Cup + 2
Tbsp of the almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.
Melt the remaining 2
Tbsp of almond butter and drizzle all over the top.
They do have a distinctive taste which I know not everyone's fond of, so if you're one of those people feel free to use another 2
Tbsp of almond butter instead.
Also, one variation I like doing is Mexican chocolate, by adding 1 - 2
Tbsp of almond butter and a 1/4 tsp of cinnamon (or more) to the wet mix and mixing thoroughly.
Not exact matches
10 soft dates 1 tsp fresh ginger 3
tbsp tahini (preferably unhulled),
almond butter or nut
butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional)
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or coconut oil) 10 - 15
almonds, chopped a large pinch salt
1 cup tapioca flour 1 cup
almond flour 1/2 cup coconut flour 1
tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5
tbsp baking powder 50g raw grass - fed unsalted
butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate
of soda 1 tsp apple cider vinegar (with the mother)
1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml
almond milk 1/8 cup cocoa powder (18.5 g) 2
tbsp (32g) cashew
butter (I used this 100 % cashew one from Meridian) 1
tbsp (13g) date syrup (or your natural sweetener
of choice) Stevia drops to taste or your sweetener
of choice (I used these ones, they's the best in my opinion)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup
Almond Milk -1 Granny Smith Apples Chopped -1
Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan
butter / Coconut oil Optional Nuts (
Almonds / Walnuts) 1
Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
2
tbsp peanut
butter 1
tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond milk or water 1/8 cup
of ground
almonds 2 mini bars
of sugar - free milk chocolate + a square
of 90 % dark chocolate
As usual, this was 1 frozen banana, 1 cup
of unsweetened
almond milk, 1
tbsp peanut
butter, 1/2 scoop
of vanilla protein powder, a handful
of spinach and a handful
of ice.
Side Note: If your blender can not handle
almonds at all, substitute for 1
Tbsp of unsalted
almond butter.
My second test batch was 1 cup
almond milk, 1 1/2 scoops cocoa blueberry powder + 2 frozen bananas and 1
tbsp of peanut
butter.
If you want to add a
tbsp or two
of peanut
butter or
almond butter you can, just add a tiny bit
of coconut flour to the mix so you're bars don't end up too sticky.
I make something similar to this smoothie and LOVE it for breakfast or lunch... i use chocolate
almond milk or chocolate coconut milk, bananas, peanut
butter, a
tbsp of ground
almonds or hazelnuts and a
tbsp of oat bran!!!
Ingredients: 1/2 cup
butter 2
Tbsp corn syrup 9 ounces
of dark chocolate 1 box
of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced
almonds 1/4 cup coconut
By Good Hemp Nutrition INGREDIENTS: 1 scoop
of organic hemp protein powder 1
tbsp natural peanut
butter 1 cup
of almond milk or hemp milk 1/2 banana (preferably frozen) 3 - 5 ice cubes PREPARATION: Blend and enjoy: --RRB-
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1
tbsp of coconut oil or
butter 1/4 cup
of orange or apple juice 2 cups blanched
almond flour 1 tsp baking soda 1/3 tsp salt
2 bananas well mashed 2 cups
of organic old fashioned oats 1 heaping
tbsp of raw
almond butter 1
tbsp of cinnamon 1 light drizzle
of raw agave (or stevia) 2 tablespoons
of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.
110g
butter * 100g
of blueberries 5
tbsp runny honey 50g
almonds chopped ** 190g whole oats 35g wholemeal or white flour (I used spelt wholegrain flour which has a nutty flavour)
1 head
of kale, washed, dried and torn into large pieces 1/4 cup raw
almonds (or
almond butter) 1
Tbsp fresh lemon juice 1
Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne
approx: 1/2 cup vanilla unsweetened
almond milk 3 small ice cubes 1 large hand full
of spinach 2
tbsp peanut
butter 1 frozen banana (super ripe)
I used
butter instead
of coconut oil because I love
butter, and I didn't have enough
almond milk so I added 1
Tbsp heavy cream and 3
Tbsp water.
I made it with 1
tbsp coconut oil and 2
tbsp almond butter plus a bit
of watter just to make sure everything got well combined.
Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
Almond Dip: 2
tbsp vegan yogurt 1
tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut
almond butter or peanut
butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle
of cinnamon, chocolate, coconut etc..
3
tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2
tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1
tbsp) all - purpose flour 15 g (1
tbsp)
butter, for frying 15 g + 15 g (1 + 1
tbsp)
butter, to caramelize about 1/2 dl (1/4 cup) sliced
almonds 1 1/2
tbsp powdered sugar, to caramelize
Besides the expected roasted nuts, the original PB and the
almond butter each contain wheat germ for fiber, flax seed and oil for omega - 3 fats, cane juice and honey for sweetness, and the non-vegan component
of egg whites for protein (10g per 2
Tbsp serving!).
Grated zest and juice
of 1 orange 3/4 cup buttermilk 2 large eggs 3
Tbsp honey 1 stick (8
Tbsp) unsalted
butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced
almonds, for topping (optional)
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping
tbsp almond butter 1
tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4 cup
of coconut water + 1/4 cup
of coconut cream (or 1 cup thick coconut milk) a small handful
of ice cubes
and then I was ~ 1/4 cup short
of nutella so added in some
almond butter & 1
tbsp of Coconut Manna made by Nutiva.
I like it best with
butter, milk and eggs but I have at times substituted: 2 cups
almond milk with a
tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the
butter.
Ingredients: - 1 cup
of frozen mango - 1 cup
of frozen strawberries - 1
tbsp of cashew
butter - 1/3 cup
of rolled oats -
Almond milk.
1 cup steel - cut oats 4 cups water 1/3 cup
almond milk (coconut milk is also delicious) 1
Tbsp nut
butter (we used cashew) Chopped fruit (this time we're using kiwi; you can do one kind or a combo
of different fruits)
for the streusel 70 g (1 dl + 1 heaping
tbsp; 1/2 cup) brown rice flour 40 g (3
tbsp) light muscovado sugar pinch
of salt 50 g (3 1/2
tbsp) unsalted
butter 2
tbsp almond meal Preheat the oven to 175 °C (350 °F).
3 overripe organic bananas 1/2 cup
of gram flour (chickpea flour) 1/2 cup
of gluten - free muesli 1/2 cup
of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup
of coconut sugar 1/2 cup
of plant milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1
tbsp of coconut oil 2
tbsp nut
butter (I prefer
almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
1
tbsp cashew
butter the juice
of 1/2 lemon 2
tbsp extra virgin olive oil a pinch
of salt 1 garlic clove 1 tsp honey 2
tbsp almond milk
Maple
Almond Icing 1 Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
Almond Icing 1
Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond butter 1/2
Tbsp maple syrup splash
of unsweetened
almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond milk (optional) 1/4 -1 / 2 tsp beet juice for color
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk
of your choice) 1 tsp vanilla powder 2 pinches
of himalayan pink salt 3
Tbsp raw cacao
butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
1 ripe banana 1
tbsp cacao powder 1
tbsp peanut
butter 400 ml plant - based milk + 1
tbsp chia seeds Handful
of almonds
1 cup
of oats 8 dates, pitted 1/3 cup
of buckwheat crispies * (or crisped grain
of choice) 1/4 cup
of almond butter 2
tbsp of maple syrup 1
tbsp of protein powder + 1
tbsp of water (optional) handful
of vegan, dark chocolate chips