1/2 cup water
1/2 cup sugar
3 cups plain Greek yogurt
1-1/4 cups orange juice
2 medium bananas, cut into 1-inch pieces
2 tablespoons grated orange zest (from 1 large orange)
2 teaspoons pure vanilla extract
1 cup ice
1. In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
2. Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve.
- 1 1/2 cups fat free milk
- 2 tbsp canned pumpkin
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice (or cinnamon, nutmeg and ginger)
- 2 tsp sugar or sugar substitute (to taste)
- 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
- fat free whipped topping
- pumpkin pie spice for topping
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender,blend until smooth (or whisk well with a wire whisk)
Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.
4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
- 2 cups organic spinach
- 1-1.25 cups almond milk
- 1 tablespoon flax or chia seeds
- 1 banana or any fruit
Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting.
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped nuts, optional
1/2 cup dried cranberries, optional
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a large bowl mix oats, brown sugar, wheat germ, cinnamon, flour, chocolate chips, nuts, cranberries and salt. Make an indention in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well. (Using your hands makes it easier to get everything coated.)
Press the mixture into the pan. Don’t spread the mixture all the way to one edge of the pan. This makes it easier to scoop out the finished bars. Bake for 20 to 30 minutes until the edges begin to brown. Cool for 5 minutes, cut the bars while they are still warm, and store the granola bars in an airtight container so they won’t dry out.
- 1 1/4 cups oatmeal
- 2 cups milk
- 1 egg
- 1/2 cup whole wheat flour
- 1/4 cup wheat germ
- 1 TBSP baking powder
- 2 TSP sugar (or sugar substitute)
- 1/4 TSP salt
- 2 TSP vegetable oil
Makes 8-10 medium sized pancakes.
After mixing everything together, put the bowl in the refrigerator for 30-45 minutes to let the oats soak. Then you just make them like regular pancakes. Top them off with fresh fruit, or just a little bit of syrup.