Peanut Butter Power Muffins

(gluten free) (dairy free)

Ingredients

  • 1 cup almonds
  • 1 teaspoon baking soda
  • 1 tablespoon ground flaxseed
  • 1/4 cup powdered peanut butter
  • 1 tablespoon cinnamon
  • 1/2 cup egg whites
  • 3/4 cup almond milk
  • 1 teaspoon vanilla
  • 1 cup plain greek yogurt
  • 1/2 cup nutella

Recipe

1) Preheat oven to 350 degrees and grease 12 muffin tins. Blend almonds in a food processor until they resemble flour

2) Transfer almond flour to a bowl and mix in baking soda, ground flaxseed, powdered peanut butter, and cinnamon. Mix until combined.

3) Add egg whites, almond milk, vanilla, and yogurt and mix together with an electric mixer until combined

4) Transfer batter to a muffin tin

5) Melt nutella in the microwave and swirl a small dollop into each muffin

6) Cook for about 20 minutes at 350 degrees

Creamy Smoothie Bowl

(gluten free)

Ingredients

  • 1/3 cup frozen blueberries
  • 1/3 cup frozen raspberries
  • 1/3 cup frozen blackberries
  • 1 cup Nancy’s whole milk (or Greek) yogurt
    • Can be purchased at Whole Foods
  • 1/2 avocado
  • 1 tablespoon ground flaxseed
  • 1 tablespoon unsweetened almond milk
  • 2 scoops Vital Proteins Beef Gelatin
    • Can be purchased on Vital Proteins website (linked), Amazon, or at Whole Foods
  • 1/2 tablespoon Cacao powder (not to be confused with Cocoa powder)
  • optional: nut butter, unsweetened coconut flakes, additional blueberries, dark chocolate chips (for topping)

Recipe

  1. Place all ingredients other than the beef gelatin in a blender, and blend on high speed until combined
  2. Slowly pour in beef gelatin, one scoop at a time, while blending and blend until incorporated (smoothie should thicken!)
  3. Pour smoothie into a glass or jar and fold in Cacao powder
  4. Top smoothie with nut butter, unsweetened coconut flakes, blueberries, and/or dark chocolate chips