寶寶與兒童的健康覺醒食譜 Recipes For Babies & Kids
Sweet Potato Pancakes!
Ingredients 1/2 cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato) 2 eggs 1 scoop Arbonne Vanilla Protein Powder 1/4 cup coconut milk unsweetened oil or butter for cooking Optional Seasonings 3/4 teaspoon ground cinnamon pinch of ground ginger pinch of allspice pinch of salt Instructions Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat (I prefer coconut oil). Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes. Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Optional topping ideas: nut butter, sunflower seed butter. They are also good plain! Enjoy
Chocolate Banana Protein Pancakes
I like to keep things simple, so I just put all these ingredients into a ziploc bag and squished it around. I cut the corner of the bag to pour the mix onto the pan. I make extra and freeze them in baggies so I can pop them in the microwave and have on my way to workout early in the morning! Enjoy!
I scoop of chocolate protein 1/2 scoop of fiber dash of cinnamon dash of vanilla 1 egg
Ingredients 4 ripe organic bananas, mashed 4 organic cage-free eggs 1/4 cup organic almond meal 4 scoops Arbonne protein booster 2 tablespoons organic coconut oil 1 teaspoon organic real vanilla extract 2 teaspoons ground organic cinnamon ½ teaspoon ground organic nutmeg ¼ teaspoon ground organic clove ¼ teaspoon ground organic ginger 1 teaspoon aluminum free baking powder 1 teaspoon baking soda Optional: 1-2 Tablespoons organic honey or maple syrup
______________________________________________________________Morgan Crawford for you? 📷 My daughter loves making muffins. These are her favorite and today we added some chocolate Arbonne frosting since it's Dad's birthday. Ingredients* 1 1/2 cups (spelt OR brown rice flour)* 1/2 cup Arbonne Protein Booster* 2 tsp baking powder* 1/2 tsp baking soda* 1 tsp fine-grain sea salt* 1 bag (6 oz) baby spinach* 3/4 cup real maple syrup* 1/2 cup plain unsweetened almond milk* 1 flax egg*** 1/4 cup applesauce* 1 1/2 tsp vanilla extract* 1 1/2 cups mashed banana (about 3 small or 2 large bananas) Chocolate Frosting (if desired) • 2 tbsp coconut oil (liquified)* 2 scoops Arbonne Chocolate Protein Directions1. Preheat the oven to 350°F. Line 18 muffin cups with paper liners. 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a food processor or blender, combine the spinach, maple syrup, almond milk, flax egg, applesauce, and vanilla and process until completely pureed. Add the wet ingredients and the banana to the dry ingredients and stir until well combined. 3. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool at least 10 minutes. 4. Drizzle frosting, if desired **A flax egg is one tablespoon ground flaxseed plus three tablespoons water. Let set for about 15 minutes until it becomes a gooey consistency.