Protein Banana Pancakes

Protein Banana Pancakes

Yields 5 pancakes

1 large very ripe banana mashed

2 eggs

1/4 cup of cottage cheese

1 tablespoon flax seed meal

1 tablespoon chia seeds

lots of cinnamon

pinch of baking powder

1 teaspoon + a little more, coconut oil

Cook on the stove on medium high with 1/4 teaspoon of coconut oil for each pancake you cook.

Sweet Potato and Black Bean "Hamburgers"

Sweet Potato and Black Bean Patties

Yields 6 small patties

1/4 of a bell pepper, chopped

1/6 of an onion, chopped

1/2 of a celery stalk, chopped

1 medium carrot, chopped

3 minced garlic cloves

dash of each: cumin/chili powder/paprika/granulated garlic/salt/pepper

1 can of black beans, drained

1/2 of a steamed sweet potato

1 tablespoon flax seed meal

2 tablespoons sunflower seeds

Saute the bell pepper, onion, celery, carrot and garlic until they begin to soften. In a food processor, add the veggies, along with all of the seasonings, and pulse until the pieces are very small. Add the remaining ingredients and only pulse 5 times, until the pieces are chunky...not a paste! Form into 6 patties, and then cook in a skillet for 2 minutes on each side.

Spicy Vegan Burrito Bowl

3 cups of chopped spinach

1/3 cup cremini mushrooms, chopped

1 minced garlic clove

dash of salt, pepper

1/2 cup of steamed brown rice

juice of 1/2 of a lime

steamed sweet potatoes seasoned with chili and cumin

1/4 cup black beans

fresh cilantro

I sautéed three cups of chopped spinach with some chopped cremini mushrooms, seasoned with salt, pepper and garlic. I then added in a 1/2 cup of steamed brown rice, and juice of half a lime. Topped my rice with cumin and chili spiced sweet potatoes, some black beans, and fresh cilantro.

*To make sweet potatoes, dice your sweet potato and steam it or microwave it for 5 minutes. In a pan on medium high, with a tiny bit of coconut oil, saute until they get crisp, seasoning with whatever seasonings you desire. This time I added chili and cumin.

Banana Oat Cookies

Banana Oat Cookies

Yields 9 cookies

2 very ripe bananas

2 tablespoons honey

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup almond butter

2 cups rolled oats

chocolate chips

Mash the bananas, then add all of the remaining ingredients. You may need more or less oats depending on your banana size, so look for a wet cookie dough texture. Stir in as many chocolate chips as you’d like. Spoon scoops onto a baking sheet, and then form to make a cookie shape. Bake at 350 for about 10 minutes.

Avacado Spinach Strawberry Salad

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 Servings

Ingredients

Salad Ingredients:
• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1 avocado, diced (or you can double this to 2 avocados!)
• 4 ounces crumbled gorgonzola or blue cheese
• 1/4 cup sliced almonds, toasted
• half a small red onion, thinly sliced
• poppyseed dressing (recipe below)
Poppyseed Dressing Ingredients:
• 1/2 cup avocado oil (or any oil, such as olive oil)
• 3 Tablespoons apple cider vinegar
• 2 Tbsp. honey
• 1 Tbsp. poppy seeds
• pinch of ground dry mustard (optional)
• salt and pepper

Method

To Make The Salad:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make The Poppyseed Dressing:

Whisk all ingredients together until combined.

Ginger snaps with white chocolate chunks

http://www.twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Chocolate Mousse Pie

Crust:

2/3 cup graham cracker crumbs

4 Tbs. melted butter

1/3 cup rice checks crumbs

1/2 cup chopped pecans

Filling:

1 cup milk chocolate chips

6 Tbs. sugar

3 oz. cream cheese, softened

1/3 cup milk

1 and 1/3 cup of whip cream

1 tsp of vanilla

Directions:

Mix together graham crackers, rice checks crumbs and chopped pecans with melted butter.  Press into the bottom and sides of a pie pan to form the crust.  To make the filling, in a medium size bowel combine the cream cheese and 2 Tbs. of sugar with an electric mixer.  In a sauce pan over medium heat or in the microwave, melt the chocolate chips and 2 Tbs. of milk. Once the chocolate is smooth, add the remaining milk to the chocolate mixture. Let the chocolate mixture cool a bit and then slowly add it to the cream cheese mixture while continuing to beat.  Mix thoroughly.  In a separate bowel beat together 1 1/3 c of whip cream, 1 tsp. vanilla and the remaining 4 Tbs. of sugar, beat whipped cream until stiff peaks form, don’t be afraid to overbeat the cream.  Fold the whipped cream into the chocolate/ cream cheese mixture and spoon filling into the crust.  Freeze until firm, about 4 hours.  Before serving; whip up a bit more whipped cream using 1 cup of whip cream, 1/4 cup sugar and 1 tsp vanilla. Spread whipped cream over mousse.  Use chocolate shavings to decorate this scrumptious pie!