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Matcha Collagen Latté

Serves: 1

Ingredients:

Directions:

  1. Boil water in a tea kettle, on the stove, or in the microwave.
  2. Add in 1 scoop of Vital Protein’s Collagen Matcha Powder. Whisk until well combined.
  3. Heat milk of choice, or add it to a milk frother for a creamy, foamy finish.
  4. Top your matcha mixture with the warm milk, and sprinkle with cinnamon. If using a sweetener, add it in and stir until combined.

Healthy Halloween Snacks

Clementine Pumpkins:

INGREDIENTS:

  • Clementines
  • Celery

DIRECTIONS:

  1. Peel clementines.
  2. Cut celery stalk into small pieces to resemble pumpkin stem.
  3. Place celery in to the opening hole of the clementine and serve.

Coconut Ghost Bananas:

INGREDIENTS:

  • Large bananas
  • Coconut water
  • Shredded unsweetened coconut
  • Mini chocolate chips

DIRECTIONS:

  1. Peel bananas and cut them in half.
  2. Fill a small bowl with coconut water and another small bowl or plate with the shredded coconut.
  3. Carefully dip a bananas into the coconut water, and then immediately coat with shredded coconut. Repeat with all banana halves.
  4. Once fully coated, use small chocolate chips to create eyes and an open mouth.

Scary Apple Mouths:

INGREDIENTS:

  • Red and green apples
  • Slivered almonds
  • Natural nut butter or jam

DIRECTIONS:

  1. Cut apples into quarters. Then cut out a small hole in the center of the peel on each quarter. Be careful not to cut all the way through.
  2. Fill each hole with nut butter or jam.
  3. Use the slivered almonds as teeth, and stick into the top and bottom of the hole.

 

Serve all three snacks together for the full Halloween effect!

Spiced Pepitas

INGREDIENTS:

  • 2 cups raw pepitas
  • ½ Tbsp. pure maple syrup
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • a pinch of salt

DIRECTIONS:

  1. Preheat oven to 400˚ F.
  2. Combine all ingredients in a bowl.
  3. Lay spiced pepitas on a lined baking tray, and roast for 6-8 minutes, or until golden brown.
  4. Allow to cool for at least 15 minutes. Enjoy!

Roasted Brussels Sprouts and Squash with Cranberries

INGREDIENTS: 

Vegetables:

  • 1 lb butternut squash, cut into ¾ chunks
  • 1 lb Brussels Sprouts, sliced lengthwise
  • 1.5 Tbsp. extra virgin olive oil
  • salt and pepper to taste
  • ¼ cup dried cranberries

Vinaigrette:

  • 2 tsp. dijon mustard
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to  450˚ F.
  2.  Spread Brussels sprouts and butternut squash on a baking tray and drizzle with olive oil. Season with salt and pepper, and roast in the oven for 20-3o minutes, or until the vegetables are tender. Scatter the dried cranberries on the baking sheet when the vegetables have five minutes left.
  3. Meanwhile, whisk together the vinaigrette, and set aside.
  4. Allow vegetables to slightly cool and then toss in vinaigrette. Enjoy as a side dish with any meal!

Adapted from A Beautiful Plate

 

Fig and Berry Smoothie

Serves: 1-2

Ingredients:

  • ½ cup frozen berries of choice
  • 3-4 large ripe figs
  • 1 Tbsp. chia seeds
  • Unsweetened almond milk to taste
  • ½ tsp. vanilla extract
  • ½ – ¾ cup frozen cauliflower (or ¼ cup frozen banana + ¼
    cup frozen cauliflower)

Directions: 

  1. Add all ingredients to a high powered blender.
  2. Blend on high for 2-5 minutes, or until all ingredients are completely combined.
  3. Serve and enjoy!

Sweet Pea Hummus

Ingredients:

  • ½ of a 15-oz. can chickpeas, drained and rinsed
  • 1 cup sweet green peas
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic
  • ½ cup flat-leaf parsley
  • water to thin
  • salt and pepper to taste

Directions:

  1. Combine all ingredients except water, salt and pepper to a food processor and mix until all ingredients are combined.
  2. Taste, and add water to thin out hummus, and salt and pepper for seasoning.
  3. Serve slightly chilled with vegetable crudite.

Banana Oat Chocolate Chip Cookies

Serves: 12

Ingredients:

  • 1 Tbsp. ground flaxseed
  • 3 Tbsp. water
  • 1 ripe banana, mashed
  • ½ tsp. vanilla extract
  • 2 Tbsp. natural nut butter
  • 1 Tbsp. maple syrup (optional)
  • 1 cup quick oats
  • chocolate chips to taste

Directions:

  1. Preheat oven to 350˚F.
  2. Combine the ground flaxseed and water. Stir well, then set aside and let rest for 5 minutes.
  3. Meanwhile, combine mashed banana, vanilla extract, natural nut butter, and maple syrup in a mixing bowl. Stir to combine.
  4. Fold in flaxseed egg.
  5. Add quick oats and stir until completely combined. Fold in chocolate chips.
  6. Roll dough into 12 balls, and then flatten slightly. Bake in oven for 15 minutes.
  7. Allow to cool for 5-10 minutes, then enjoy!

Banana Chia Overnight Oats

Serves: 1-2

Ingredients:

  • 1 ripe banana
  • 2 Tbsp. chia seeds
  • ¼ tsp. cinnamon
  • ½ cup rolled oats
  • ¾ almond milk
  • ¼ tsp. vanilla extract
  • ½ Tbsp. pure maple syrup
  • Unsweetened shredded coconut and fruit for topping

Directions:

  1. In a small bowl or mason jar, mash the banana well until few or no clumps remain.
  2. Add chia seeds and cinnamon. Stir until combined.
  3. Add rolled oats, almond milk, vanilla extract, and maple syrup. Stir until all contents are completely combined.
  4. Cover and refrigerate overnight.
  5. Serve topped with unsweetened shredded coconut and/or fruit of choice.

Avocado Pomegranate Cups

Serves: 4

Ingredients:

  • 1-2 ripe avocados
  • 2 Tbsp. chopped mint
  • 2 Tbsp. chopped cilantro
  • 1 ½ Tbsp. olive oil
  • 2 tablespoons coarsely chopped pomegranate seeds
  • ½ Tbsp. fresh lemon juice
  • ½ Tbsp. finely chopped preserved lemon peel
  • Kosher salt to taste

Directions:

  1. Slice avocados in half and remove pits. Set aside.
  2. Combine all other ingredients in a bowl.
  3. Spoon pomegranate mixture into the center of avocados.
  4. Top with a few extra pomegranate seeds, or a squeeze of lemon. Serve right away and enjoy!

Adapted from Bon Appetit

American Flag Roasted Vegetables

Serves: 4

Ingredients:

  • 1/2-1 head of cauliflower
  • 6-8 radishes
  • 5 blue baby potatoes
  • 2 Tbsp. olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425˚F. Line a baking sheet with aluminum foil or parchment paper.
  2. Break cauliflower into small florets.
  3. Slice the radishes in half, so they are about 1- ½ inch thick.
  4. Quarter the blue potatoes.
  5. Toss the cauliflower, potatoes, and radishes with olive oil and salt and pepper to taste.
  6. Arrange the vegetable on the baking sheet to represent an American flag.
  7. Roast for 20-30 minutes, or until slightly browned on top and tender when pierced with a fork.