Page 15 - Workzbe Cookbook
P. 15
Smoothie Bowl
Ingredients: Directions:
- 1/2 cup of plain greek yogurt 1. Combine all ingredients in blender.
- 1 banana 2. Blend to desired consistency.
- 1/2 cup of blueberries 2. Pour into bowl.
- 3 Tbs of vanilla extract 3. Add preferred toppings.
- 2 Tbs Honey or Maple Syrup
- 1/3 cup of Almond Milk Toppings
- Cinnamon to taste Any nuts, seeds, or fruit that you prefer
Pumpkin Oat Muffins
Ingredients: Directions:
- 1/3 cup melted coconut 1. Preheat oven to 325 degrees. Grease muffin tin (12
oil or extra-virgin olive oil muffins)
- 1/2 cup maple syrup or 2. In a large bowl, beat the oil and maple syrup or honey
honey together.
- 2 eggs 3. Add the eggs, and beat well.
- 1 cup pumpkin purée 4. Mix in the pumpkin purée and milk.
- 1/4 cup milk of choice 5. Add baking soda, vanilla extract, salt and spices.
- 1 tsp baking soda 6. Add the flour and oats to the bowl and mix with a large
- 2 tsp vanilla extract spoon, just until combined. Fold in any mix-ins at this time.
- 1/2 tsp salt 7. Fill muffin tins about 2/3 of the way to the top.
- 3 tsp pumpkin spice blend 8. Bake muffins for 22 to 25 minutes, or until a toothpick
- 1 1/2 cups whole wheat inserted into a muffin comes out clean.
flour
- 1/2 cup old-fashioned These muffins will keep at room temperature for up to 2
oats days, or in the refrigerator for up to 4 days. They also keep
- Optional: nuts, dark well in the freezer in a freezer-safe bag for up to 3 months.
chocolate chips, etc.
