3 handfuls spinach + 1/2 banana + juice of 1/2 lemon + 1 scoop vanilla protein powder + 2
tablespoons of almond butter + 2 tablespoons rolled oats + almond milk to your desired texture
1
tablespoon of almond butter + extra for drizzling on top almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
Not exact matches
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water
+ 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup
+ 2
tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1/2 cup
butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs
+ 1 yolk 3
tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk
of choice or
almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1
tablespoon grated lemon zest
Bill's cherry tart from Holiday Pastry: 1/2 cup
+ 1
tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup
+ 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2
tablespoons almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
1 very ripe banana 1/2 cup
of fresh blueberries
+ extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds
+ 4
tablespoons of water 1/2 cup
of almond butter (peanut
butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground
almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond milk pinch
of sea salt
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut
butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups
+ 1
tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch
of salt 1 cup (226g / 2 sticks) unsalted
butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted
butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g)
almond meal 2/3 cup (80g) flaked
almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
1 1/4 cup
of oats 1/2 cup
of ground
almonds 1/2 cup
of pumpkin puree 2
tablespoon of coconut oil — melted 3
tablespoons of runny
almond butter 5
tablespoons of maple syrup or agave nectar 1
tablespoon of milled flaxseeds
+ 3
tablespoons of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
1 cup
of steamed and frozen sweet potatoes 1/2 cup
of almond milk 1/2 avocado 1
tablespoon of carob powder 1 teaspoon
of maca powder 1/2
tablespoon of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1
tablespoon of hazelnut
butter (
almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood
+
for the bites: 1 cup
of almonds 1 banana 1 date, pitted and diced 1
tablespoon of cacao powder 1/2 cup
+ 1
tablespoon of almond butter a pinch
of salt
1) 2 cups
of almond meal 2) 1/3 cup
+ 1
tablespoon of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds
+ more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6
tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
Assorted nuts — any blend
of peanuts, cashews, walnuts, pine nuts, hazelnuts, Macadamia nuts, pecans or whole
almonds (1 pound) Sea salt (1
tablespoon + 2 teaspoons) Fresh rosemary (A few sprigs) Cayenne (1/2 teaspoon) Organic cane sugar, sucanat or coconut sugar (2 teaspoon)
Butter, grass - fed, or coconut oil (1 - 2
tablespoons)
3/4 cup
of smooth nut or seed
butter (
almond, hazelnut, sunflower, or peanut
butter) 1/4 cup
+ 2
tablespoons of maple syrup 3/4 cup
of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup
of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3
tablespoons of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
INGREDIENTS 1 cup (2 sticks)
of unsalted
butter, softened 1/2 cup
of maple syrup 2
tablespoons of sweet white miso 2 1/2 cups
of almond meal (flour) 1 cup
of tapioca starch 1
+ tablespoon of sesame seeds METHOD
Super Smoothie: 1 cup (approximately)
almond milk or any milk you like
+ 1 handful baby spinach or mixed dark leafy greens
+ 1 scoop
of your favorite protein powder (try to avoid protein powders with lots
of additives and sugar - link to my top 5 favorites)
+ 1
Tablespoon peanut
butter or
almond butter + 1/2 cup berries (frozen or fresh)
+ 1/2 cup sprouted grain cereal (link so you know what to look for)
For added calories (especially prior to a 2
+ hour training session or race), you can include a dollop
of organic, grass - fed yogurt or kefir (if your gut tolerates dairy) and / or 1 - 2
tablespoons almond butter.
3/4 cup
of smooth nut or seed
butter (
almond, hazelnut, sunflower, or peanut
butter) 1/4 cup
+ 2
tablespoons of maple syrup 3/4 cup
of unsweetened apple sauce 2 teaspoons
of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup
of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon
of baking soda 1/2 teaspoon
of sea salt 3
tablespoons of nuts or seeds (I used a mixture
of almonds, and added some coconut flakes) METHOD
INGREDIENTS — Serves 2 — 10 minutes to make 1 cup
of unsweetened vanilla
almond milk 1 frozen banana 1/2 cup frozen blueberries 1/2 cup frozen strawberries 2
tablespoons goji berries, soaked overnight 1 — 2
tablespoons pure rose water (optional) 1
tablespoon coconut
butter (or
almond butter) 1 inch fresh ginger Dash
of cinnamon Top with berries (blackberries, strawberries, blueberries), cacao nibs, toasted coconut flakes, goji berries
+ bee pollen.