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Instagram post 18212462503076945 Minute Peanut Butter Protein Mug Oats- I’ve been making this on repeat for breakfast in the mornings or in the afternoon when I’m craving something sweet. It hits the spot and feels like I’m eating a cookie or dessert, but it’s packed with over 20 grams protein and has kale, bananas, and oats! Super easy to make, just get your bowl out and start mixing. 🙂 Enjoy! In a microwavable safe bowl, mash together: 1 scoop kale protein powder (I used @amazinggrass brand) 6 tablespoons oat milk 2 tbsp oat flour 1/2 ripe banana mashed A few pinches of salt once mixture is stirred together, place 1 tablespoon peanut butter in the center of the batter and cover with more batter, then sprinkle with chocolate chips on top and microwave for 1 minute 30 seconds, then serve or chill in fridge to solidify.
Instagram post 17890567721166244 I hands-down believe that these cupcakes are my favorite chocolate cupcake!! AND they’re paleo-friendly. They’re moist, fluffy, soft, indulgent, and pretty much the BEST😋You gotta try them! INGREDIENTS (makes 12) Cupcake 3/4 cup black cocoa powder (can use regular cocoa powder) 3/4 cup almond flour 2/3 cup maple syrup 1/2 cup applesauce 1/2 cup coconut oil melted 4 large eggs 1 1/2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt Frosting 1 cup chocolate chips or paleo chocolate 1/4 cup full fat canned coconut milk 1/4 cup coconut oil 1-2 tbsp maple syrup (optional) METHOD 1. Preheat the oven to 350F. Line a muffin pan with liners 2. In a blender combine all ingredients for cupcakes until smooth. 3. Fill each muffin pan 3/4 way full. Bake for 25-30 minutes or until a toothpick comes out clean. 4. In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to the fridge or freezer for 15-30 minutes then whip until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again. 5. Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Instagram post 17899780870946844 Have you ever had sweet potatoes for breakfast?! You can meal prep the potatoes ahead of time and just stuff them with whatever you’re feeling in the morning. I’ll try out a savory one next week! RECIPE 1 large sweet potato ½ tsp cinnamon Maple syrup for topping Blueberries banana METHOD Cook the sweet potato at 400F for 45-60 mins until tender when poked with a fork. Cut in half and push the filling to the side and stuff it with all the goodies!
Instagram post 17997959581322486 Made this vegan breakfast/dessert mug again because it’s sooo good!! It’s like brownies in minutes- you can also add protein powder or collagen (if not vegan) for a little extra protein! Just make sure to add a bit more plant milk🤗 INGREDIENTS (1 serving) 1 tbsp almond butter (or any nut butter) 3 tbsp oat flour 3 tbsp unsweetened cocoa or cacao powder or pet protein powder 1/2 tsp baking powder 1 tbsp coconut sugar ½ cup plant milk Pinch of salt 1 tbsp chocolate chips (optional) METHOD Start by placing 1 tbsp. of almond butter at the bottom of your mug. Then add the rest of the ingredients and mix until combined. Microwave on high for 1-2 minutes (cooking time depends on your microwave). The inside is supposed to be gooey and the outside should be cake-like.

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