Peggy K’s 3 Habit-Breaking Recipes
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 powder2 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, ground4 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 Beans1/2 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
- Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form.
- 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.
- 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
- Add all ingredients, except rosemary, to food processor. Mix until well combined, scraping down the sides of the processor bowl as necessary.
- Transfer to bowl and stir in rosemary. Enjoy with raw veggies, such as celery, red bell peppers, cucumber or crackers.