1 banana, peeled and very ripe, cut into chunks
1 cup fresh berries; strawberries, blueberries, blackberries, or your favorite
1/2 cup frozen blueberries
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup chia seeds
Place banana, berry blend and frozen blueberries, maple syrup and vanilla in a high-powered blender.
Blend on high until smooth; approximately 45 seconds.
Transfer mixture to a wide-mouth Mason jar and stir in chia seeds, making sure seeds are mixed throughly into the mixture.
Cover jar and refrigerate for 1 -2 hours, or overnight, until mixture has solidified into a pudding-like consistency.
Inspired by a recipe found in the Costco Connection
1 banana, medium ripe, mashed
2 cups non-dairy milk, like almond
3 cups rolled oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons vanilla extract
2 cups blueberries
1/4 brown sugar
Preheat oven to 350°F.
In a large mixing bowl, whisk mashed banana and milk until smooth.
Mix in remaining ingredients until well combined.
Divide oatmeal mixture into 12 muffin cups (for larger muffins, use 6 cup muffin tin)
Bake 25 minutes, until firm.
Cool muffins in tin before removing them.
6 or 12 Muffins
Options: may mix in chocolate chips and/or nuts before baking.
Inspired by a recipe from Costco
1/2 cup almond milk, or more
4 ounces non-dairy yogurt
1 tablespoon almond butter
1/4 cup fresh strawberries
1/4 cup fresh blueberries
1/2 ripe avocado, sliced
1 brownie (your favorite), divided
Place all the ingredients in a blender.
Blend until smooth.
Add more milk, if too thick.
Garnish with other brownie half.
Note: Make your own Chocolate Brownies
1 cup unbleached flour
1/2 cup unsweetened applesauce
3 teaspoons Ener G Egg Replacer
1/4 cup plus 4 tablespoons water, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup fresh or frozen blueberries
2 tablespoons coconut oil, divided
Blend until frothy 3 teaspoons Ener G Egg Replacer and 4 tablespoons water.
Mix flour, applesauce, Ener G Egg Replacer mixture, 1/4 cup water, cinnamon and salt in
food processor, blender, or electric stand mixer until well mixed.
Gently fold the blueberries into mixture.
Heat 1 tablespoon coconut oil in large skillet over medium heat.
Drop batter by tablespoonfuls into skillet.
Flip pancakes over when small bubbles appear on surface.
Cook evenly on both sides.
Add the rest of the coconut oil to skillet to cook the additional pancakes.
Makes 12 – 3-inch pancakes
2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries
Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Note: For added protein, substitute one cup of silken tofu for one of the bananas.