My go-to breakfast as of late has been this delicious #SaltedCaramel#SmoothieBowl & an almond milk latte ☕️🍨 It is the perfect post-workout breakfast as it contains vegan protein, healthy fats and good carbs!! It also gives me enough energy to power through the day! 💪🏻 Who wants the recipe?! 👇🏼
1 920 minutes ago
End the week with something sweet! @katie_clova apple cake that’s spiced with your favourite fall flavours and topped with warm brown sugar bourbon glaze is a fall treat you don’t want to miss!
4 large very ripe bananas
1/2 cup (113 grams) unsalted butter
3/4 cup (158 grams) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup (60 milliliters) buttermilk, room temperature
2 cups (260 grams) all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (57 grams) chopped walnuts, optional
Preheat your oven to 350ºF.
Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.
While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.
Lightly grease and flour a 9x5-inch loaf pan. Set aside.
In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.
In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.
Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Banana Oat Greek Yogurt Muffins by Amanda @ Running with Spoons
1 cup (225 g) plain Greek yogurt
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
2 cups (160 g) rolled oats (old fashioned or quick)
1/4 cup (50 g) brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (85 g) chocolate chips, mini or regular
Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking
1 cup spelt, white, or gf ap flour
1/4 cup unsweetened cocoa powder
2 tbsp Dutch or additional unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
2/3 cup water
2/3 cup sugar
1/3 cup overripe mashed banana
1/4 cup nut butter, oil, or additional banana
2 tsp pure vanilla extract
1/2 cup mini chocolate chips, optional *While I much prefer the taste and texture of the cake when made with the oil or nut butter (such as almond butter), many readers have written in to tell me they think it’s delicious with additional banana instead, so you can definitely try this substitution at your own risk and might still love the results.
For the recipe: Line an 8×8 pan with parchment. Preheat oven to 350 F. Combine dry ingredients, and stir very well. Evenly mix in remaining ingredients. Pour into prepared pan. Sprinkle chips on top if desired. (See video earlier in this post.) Bake on the center rack 25 minutes. Let cool completely. Cover loosely with a towel overnight, either on the counter or refrigerated – it’s best not to eat the cake until the next day, as the taste and texture will be much better!
2 ripe medium bananas
2 pasture-raised eggs
1/2 cup creamy unsalted peanut butter
2 teaspoons vanilla extract
1/3 cup pure maple syrup
3/4 cup unsweetened almond milk
2 cups rolled oats
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup dairy-free dark chocolate chips
Preheat the oven to 350°F then grease a muffin tin and set aside.
In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
1 1/2 cups ripe and mashed banana (about 3 medium bananas)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup 2% Greek yogurt
1 1/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup mini chocolate chips
Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.
Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
Bake for 1 hour or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
Now dig in! Make sure to leave a comment below to let me know how it went!
What is a Matcha Crepe Cake you ask?😋
It is a decadent and elegant classic French no-bake cake consisting of 20 layers of paper-thin crepes, each separated with a brush of Matcha cream, and then Topped with a Matcha Syrup and lots of Matcha Powder to give it the strong taste of Matcha.
This cake tastes delicious and has great texture😋. Tag a friend you want to share this with 🙋🏻♂️🙋🏻♀️
Get your first Bag of Teavast premium organic Green Matcha today directly from our website WWW.TeaVast.com 🍵
We offer a wide range of bulk matcha for wholesale prices, simply head to our website and contact us for more information!
100% Pure Organic Green Matcha Quality Guaranteed 🥇
Link In The Bio
. @Teavast Loves you Guys So Matcha
When it's hot out but you're craving pumpkin.......PUMPKIN ICEBOX CAKE it is!⠀⠀⠀⠀⠀⠀⠀⠀⠀
Clickable link in profile @tidymom 👉🏼 https://tidymom.net/2015/pumpkin-fluff-icebox-cake/⠀⠀⠀⠀⠀⠀⠀⠀⠀
𝗠𝗮𝗸𝗲 𝗶𝘁? 𝗧𝗮𝗴 #𝘁𝗶𝗱𝘆𝗺𝗼𝗺 𝘀𝗼 𝗜 𝗰𝗮𝗻 𝘀𝗲𝗲.
5 778 hours ago
Have you ever thought about adding anything to your Jels other than water of course 😂
The best thing about our jels you can add literally add whatever you like to them..
You could add ⬇️
🥳 Vodka or any alcohol
🤩 Collagen powder and bump up that protein
and so much more.....
Go ahead this weekend and get creative and add something exciting to our jels
Tag us we want to see and share it
PEANUT BUTTER BLONDIES by @bos.kitchen 🧡
1 cup cashews
1 cup almonds
1 cup pecans (or sub more almonds)
3 tbsp peanut butter
1 tsp vanilla
1 cup dates, pitted
1/2 tsp sea salt
1 cup dates, pitted
1/4 cup water
1/2 cup peanut butter
3 tbsp coconut oil
Prepare blondies by adding nuts to a food processor and blending until fine crumbs. Add in peanut butter, vanilla and dates and pulse until it forms a soft dough (it should stick together easily in your fingers). Press into a small lined square tin and set aside in the fridge. To make the frosting, soak dates in hot water for 10 minutes. Drain, then add to processor with water (can use the date soaking water), peanut butter and coconut oil. Pulse until smooth and creamy. Spread on top of the blondies and pop in the freezer for at least 1hr. Slice into squares and sprinkle with a little salt before serving.
8 93011 hours ago
Your diet is not only what you eat.
It is what you watch, what you listen to, what you read, the people you hang around...
Be mindful of the things you put into your body emotionally, spiritually and physically.
Speaking of diet, discover this quick recipe 🧁🍯💫over on the blog 👇🏻 https://www.cloudninelifestyleblog.com/2019/04/fast-fast-fast-apple-crumble-in-glass.html?m=1 #more
Her lokmada insanın içini serinleten ve coşkunluk veren bir tarif ile geldiimmm! 🙋🏽♀️💫
Fırında pişmeye başladığı andan itibaren etrafı saran o mükemmel elma ile tarçının kokusuuu, buram buram elma hissettiriyor😋
Sade haliyle harika, tabi siz isterseniz üzerine vanilyalı dondurma koyarakta servise sunabilirsiniz,
Ben dikdörtgen borcamda yapmayı tercih ettim, siz kare borcamda yaparsanız sadece daha katmanlı barlar elde etmiş olursunuz, bunu size bırakıyorum🙈
Bir de ister kafes, ister benim gibi rendeleyerek üst katmanını süsleyebilirsiniz, eğer kafes yapacaksanız hamuru buzluğa koymanıza gerek kalmıyor😇
Zahmetsiz oluşuyla her mutfağa yakışan bu tarifle bir an önce sevdiklerinizi mutlu edebilirsiniz!♥️
Şimdiden afiyet olsun🥰
🎥 YouTube: Melisa Mutfakta kanalımızdan gramajlı bir şekilde yapılışını izleyebilirsiniz. Ana sayfamızda ki linke tıklayarakta bulabilirsiniz☺️ 👩🏽💻RECİPE: YouTube-Melisa Mutfakta
•7 yemek kaşığı toz şeker
•1 yemek kaşığı tarçın
•1 çay bardağı ceviz (ince kırılmış)
-Elmalar soyulup rendelenir şeker, ceviz ve tarçın ilave edilerek suyu çekilene kadar pişirilir kenara soğumaya bırakılır.
•3 su bardağı elenmiş un •1/2 paket margarin •1/2 çay bardağı sıvı yağı •1/2 su bardağı süt •1 paket kabartma tozu
•Tüm malzemeleri bir arada yoğuruyoruz üzerini süslemek için hamurdan yumruk kadar bir parça ayırıyoruz ve ona ekstra olarak 3 yemek kaşığı un ilave edip yoğuruyoruz, sonra da streçleyip buzlukta bekletiyoruz.
•Hamuru iki yağlı kağıt arasında dikdörtgen borcam boyutunda açıyoruz. Çok ince olmasın ama çok kalın da bırakmayalım.Yerleştirildikten sonra çatal yardımıyla delikler açıyoruz.
•Soğuk iç harcı hamurun içine düzgünce yayıyoruz. •Üzerine ayırdığımız parça hamuru hiç bekletmeden (donu çözülmesin) üzerine rendeliyoruz. •170 derecede 35-40 dk pişiriyoruz.
Afiyet olsun 😇
It’s not a perfect photo but it’s insanely delicious 😋
Lazy cake recipe
1 pack biscuits
1 can condensed milk
1/4 cup sugar
100 gram butter
In saucepan, melt the butter then add the sugar, cocoa and condensed milk until it forma a thick mixture. In a bowl, crack your biscuits in a large size and then mix them with the chocolate mixture and place them in a rectangular cake pan covered with nylon paper and place them in it and cover it and freeze for around 4 hours. Served 🥶 cold.
إنها ليست صورة مثالية ولكنها لذيذة بجنون 😋
وصفة كعكة كسول
1 علبة بسكويت
1 علبة الحليب المكثف
ربع كوب سكر
ربع كوب الكاكاو
100 جرام زبدة
في قدر ، نذوب الزبدة ثم نضيف السكر والكاكاو والحليب المكثف حتى يصبح المزيج سميكًا. في وعاء ، قم بتكسير البسكويت الخاص بك بحجم كبير ثم اخلطيهم بمزيج الشوكولاتة وضعهم في مقلاة مستطيلة الشكل مغطاة بورق من النايلون ثم قم بتغطيتها وتجميدها لمدة 4 ساعات. يقدم 🥶 بارد. #lazy#lazycake#lazycakes#cake#recipes#easyrecipes#easy#easydesserts#dessert#desserttable#desserts#dessertrecipe#yummymummies#yummymummy#yummyinmytummy #😋
“To the window... to the wall” 🎤 ~ DROP. These 5ish Ingredient *NO BAKE Pumpkin Spice 🎃 Cookie Dough Balls hit it again 🤸🏻♂️. Gooey, Creamy and packed with FALL 🍁 vibes. Modified this recipe a little bit. Now it’s Even more Bomb👌🏼.
Ya know the drill, direction clips are on my story 🎥. Was gonna day get baking this weekend, but this is no Bake 🤷🏻♀️.. K Hope everyone is having a BALLER FRIYAY 🤸🏻♂️💨.
- Pumpkin purée 🎃
- Raw cashews
- Medjool dated
- Pumpkin Spice 🍁
- Coconut flour - Chocolate chip 🍫 (optional but not)
Direction on my story 🎥. Full recipe on my blog. Link in bio 🍁.
Здравословни и вкусни бонбони а ла рафаело 👩🏻🍳 Днес сме ви приготвили здравословни бонбони а ла Рафаело изцяло с полезни съставки. ❗️❗️ Защо избрахме основата да е от фурми? Те са важен източник на енергия и съдържат изключително ценни съставки като фосфор, калций, магнезий, желязо, йод, цинк и още много други. Укрепват имунитета, нормализират нивото на кръвната захар, като наред с това могат значително да намалят риска от диабет!
Ecco come abbiamo rivisitato il dolce al cucchiaio più conosciuto e apprezzato nel mondo: il Tiramisù. Con chartreuse e tè matcha, una varietà di tè verde giapponese ricchissima di antiossidanti, vitamine B1, B2, C e Betacarotene. 😋
First time tried this Greek Filo Custard Pie
Which is a traditional dessert from Sérres. North Greece, called Bougatsa. Filo Pastry filled with custard cream, served warm and topped with vanilla ice-cream and cinnamon. (958 kcal) per portion 😱
I don't mind eat this everyday and on treadmill for every hour 🏃♀️🏋️♀️
SWEET POTATO BROWNIE! 📷 by @photobymanda. A low glycemic healthy dessert
- 6 fresh dates
- 1/2 cup coconut sugar
- 1/2 cup sweet potato
- 1/2 cup coconut flour
- 4 tbsp coconut oil
- 1/2 tsp salt
- 1 cup cacao powder
- 1/2 cup almond milk
- 1/2 tsp salt
- 4 tbsp flax egg (mix 1 cup water + 4 tbsp flax seeds (ground). Take 4 tbsp of the liquid to the cake)