5 Minute Blender Pancakes

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5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

  • 2 eggs

  • 1 c. oats

  • 1/2 c. almond milk

  • 1 banana

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1 tsp. cinnamon

Instructions:

  1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

  2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Chocolate Peanut Butter Smoothie

chocolate peanut butter smoothie

I’ve been drinking this smoothie every other day for about a week now. I can’t get over how good it is! It’s smooth, creamy, and PERFECTLY sweet. It feels like I’m eating dessert, but there’s so much goodness in it. I’ve switched it up by using different types of milk and nut butters. It tastes great with cashew or almond butter as well. You can also add frozen cauliflower or frozen avocado for even more creaminess! I hope you enjoy modifying this smoothie to fit your taste :)

Chocolate Peanut Butter Smoothie

Serves: 1

Time: 3 min.

Ingredients:

  • 1/2 frozen banana

  • 2 dates

  • 2 Tbs. peanut butter

  • 1 Tbs. cocoa powder

  • 3/4 c. almond milk (or other milk)

  • 2 c. ice

  • 2 scoops collagen peptides (optional)

Instructions:

  1. Put all the ingredients in a blender, and blend until smooth and creamy. Add granola, chia seeds, hemp seeds, or shredded coconut to the top. Yum!

Gluten-free Zucchini Blueberry Muffins

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These are the perfect muffins to bake in August! Sweet, plump blueberries are in season, and it seems like almost everyone has zucchini coming out of their ears. Why does everyone seem to grow so much zucchini year after year? Maybe it's so they have an excuse to make loads of delicious zucchini bread :) That's how I do it at least! So, maybe if your neighbor gives you some massive zucchinis from their garden, you can use this recipe to bless them back with some muffins. Or you could eat them all yourself and no one would know. Whatever floats your boat! 

 GF Zucchini Blueberry Muffins

Ingredients:

  • 2 cups grated zucchini
  • 1 c. almond milk
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2 c. coconut oil, melted
  • 1/2 c. maple syrup
  • 2 c. gluten free flour
  • 1 c. oat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1-2 c. fresh blueberries, chocolate chips, or both

Instructions:

  1. Preheat the oven to 350. Grate the zucchini using a food processor or cheese grater. 
  2. Combine the zucchini, nut milk, eggs, vanilla, coconut oil, and maple syrup in a bowl.
  3. Combine the flours, baking powder, baking soda, salt, and cinnamon in another bowl.
  4. add the wet ingredients to the dry ingredients, and stir together until well combined. Add the blueberries and/or chocolate chips.
  5. Oil two loaf pans or muffin tins, and divide the batter evenly.
  6. Bake the loaf for 50 minutes, stick a knife in the middle and see if it comes out clean. For the muffins, bake for 25-30 minutes, checking to see if done. Enjoy with butter, jam, almond butter and honey, or by themselves :)
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