Food

We all have our weaknesses when it comes to eating. So Peggy K's sharing some great recipes to get you back on track this new year!

Ingredients

French Vanilla Smoothie

1 Scoop French Vanilla nutritional powder
2 cups Strawberries, frozen
1 Banana, frozen
1/2 cup Sunflower Sprouts
2 cups Almond Milk
2 tbsp Almond Butter

Cherry Almond Muffins

1 tbsp Chia, ground
4 tbsp Water
2 tbsp Coconut Oil
1/2 cup Almond Butter
1 tsp Vanilla Extract
1/2 cup Almond Milk
1 tsp Almond Extract
1/2 cup Coconut Sugar
1 cup Brown Rice Flour
1 cup Oatmeal
3 tbsp Maca Powder
1 tsp Baking Powder
1 tsp Non-aluminium Baking Soda
1/2 tsp Salt
1/2 cup Almonds, slivered
1/2 cup Cherries, dried

Dip

1 1/2 Cups White Kidney Beans
1/2 Lemon, juiced
2 tbsp Extra Virgin Olive Oil
1 Garlic clove
1/2 tsp Cumin
1/2 tsp Sea Salt
Pinch Cayenne Pepper
1 tsp Fresh Rosemary, chopped

Preparation

For the Breakfast Skipper

French Vanilla Smoothie

 Blend all ingredients in a blender. Pour into a glass and enjoy!

For the Sneaky Snacker

Cherry Almond Muffin

1. Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form.

2. Mash banana in a large bowl then add oil, nut butter, vanilla, and milk, stirring to mix. Add the rest of the ingredients and mix until well incorporated.

3. Grease large muffin tins with coconut oil. Drop in batter and bake at 350°F (175°C) for 25 to 30 minutes, until toothpick comes out clean.


Serves 12

For the Calorie Counter

 White Bean and Rosemary Dip

1. Add all ingredients, except rosemary, to food processor. Mix until well combined, scraping down the sides of the processor bowl as necessary.
2. 
Transfer to bowl and stir in rosemary. Enjoy with raw veggies, such as celery, red bell peppers, cucumber or crackers.