Gluten Free Orange Scones

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Today I learned that scones are very photogenic. When I set out to photograph these scones, I wanted to have a nice, whimsical theme. I laid out a kitchen towel, grabbed a bread basket, a napkin and went to work. I soon realized that I needed a cup of tea next to the scones to complete the look. Click, click, click. A couple more adjustments. Click, click, click. The camera shutter was probably going for 10 seconds straight. Then my sister came in and said, “Those scones are more famous than I’ll ever be.” Maybe they will be; I ended up with 267 pictures of them (of which I narrowed down to 11).

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Gluten Free Orange Scones
Yields 8
Scones are one of my favorite baked goods. They can pass as both a breakfast and a dessert. These scones are moist and hardy and are perfect topped with a pat of Earth Balance and jam or marmalade.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
159 calories
28 g
2 g
4 g
4 g
1 g
63 g
52 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
8
Amount Per Serving
Calories 159
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 52mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
15%
Sugars 8g
Protein 4g
Vitamin A
0%
Vitamin C
4%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/4 cup ground flax + 1/4 cup water (mixed together and set aside for 5 minutes)
  2. 1 1/2 cups rolled oats
  3. 1/2 cup sorghum flour
  4. 2 tablespoons potato starch
  5. 1/2 teaspoon guar gum
  6. 1 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/2 teaspoon cinnamon
  9. 1/4 cup brown sugar
  10. 1/2 cup Earth Balance nondairy spread, frozen
  11. 1/2 cup yogurt (see note)
  12. 1 orange, zested
  13. turbinado sugar, for garnish
Instructions
  1. 1. Preheat oven to 400ºF and grease a baking sheet.
  2. 2. Mix together the flax and water and set aside. Place the 1/2 cup Earth Balance in the freezer.
  3. 3. Blend the rolled oats in a high-powered blender until a fine flour forms. Add this along with the other dry ingredients to a mixing bowl and whisk to combine.
  4. 4. Add the frozen Earth Balance to the dry ingredients and with a pastry cutter or fork, work it into the dry ingredients. The dough will be slightly crumbly, but this is okay.
  5. 5. Whisk the yogurt and flax mixture together with a fork. Add the orange zest. Then add this mixture to the other ingredients. The dough will be very sticky.
  6. 6. Use a spatula to scrape the dough out of the bowl and turn it out onto a floured surface (I used sorghum flour). Roll it into a 3/4" thick round. Slice the dough into 8 triangles, sprinkle turbinado sugar on top and then place them onto the baking sheet. Bake for 15-17 minutes or until lightly golden. Enjoy with jam and tea.
Notes
  1. Feel free to use dairy-free yogurt, if necessary. Though I haven't tested it, you might try using coconut cream as a yogurt substitute.
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calories
159
fat
4g
protein
4g
carbs
28g
more
Busy Spoons https://www.busyspoons.com/
IMG_3891

Gluten Free Thumbprint Cookies

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One of the best ways to show your mom that you appreciate her is by making her cookies. Specifically thumbprint cookies. I remember making thumbprint cookies with my mom when I was little. They’re so fun to make, and so versatile; you can make them whatever flavor you’d like! 

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These cookies have a base of rolled oats and almond flour. I like this combination because the oats have a similar texture to wheat, making them an excellent gluten-free baking option. The almond flour contributes to the body, crunch and overall nuttiness. Together, they provide the cookies with a robust flavor, soft center, crunchy outside and nice crumb. Oats and almonds also have some fantastic health benefits: Oats are high in fiber, manganese, molybdenum and phosphorus (and lots of other vitamins I can’t pronounce.) Almonds are also high in fiber and manganese as well as protein, healthy fats and vitamin E.

Happy Mothers Day to all the mothers out there! 

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Gluten-Free Thumbprint Cookies
Yields 12
These gluten-free thumbprint cookies have a nice texture due to their oat and almond base. They are also very versatile; use your choice of jam or preserves to change the flavor
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
75 calories
13 g
0 g
2 g
2 g
0 g
18 g
39 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
18g
Yields
12
Amount Per Serving
Calories 75
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 4g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 flax egg: 1 tablespoon ground flax + 3 tablespoons water
  2. 1/3 cup Earth Balance
  3. 1/4 cup organic cane sugar
  4. 1/8 teaspoon Mexican vanilla*
  5. 1 1/4 cup rolled oats (ground into flour)
  6. 1/2 cup almond flour
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cinnamon
  9. a pinch of salt
  10. turbinado sugar
  11. jam or fruit preserves of choice**
Instructions
  1. 1. Preheat oven to 350ºF and grease a baking sheet.
  2. 2. Mix together the flax and water in a small bowl and set aside.
  3. 3. In a medium-size bowl with an electric mixer, cream the Earth Balance and sugar. Add the flax egg and vanilla.
  4. 4. In a small hand grinder or a high-powered blender, blend the oats until a fine flour forms. If you’re using a blender, turn it on low and gradually increase the speed for the best results.
  5. 5. To the mixing bowl, add the oat flour, almond flour, baking soda, cinnamon and salt and beat until combined.
  6. 6. Shape the cookies into balls about 2 inches in diameter and gently press your thumb into the center. Spoon about 2 teaspoons of jam into the hole in the center of the cookie. Sprinkle a teaspoon of turbinado sugar over the cookies. Bake for 10-12 minutes or until the edges are firm and the cookies are lightly golden brown underneath.
Notes
  1. *I like using Mexican vanilla for its rich, pleasant aroma and depth of flavor. Be sure to buy the one without fillers added. If you have regular vanilla extract, that will work too, just increase the amount to 1/4 teaspoon.
  2. **I used IKEA’s organic lingonberry jam and the mixed berry jam. Feel free to experiment with different jams to discover your favorites.
  3. These cookies are best enjoyed the day of baking them. Leftovers can be stored in an airtight contain, but note that the cookies will become softer due to the moisture in the jam. The cookies keep for about a week.
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calories
75
fat
2g
protein
2g
carbs
13g
more
Busy Spoons https://www.busyspoons.com/
IMG_3597

Mediterranean-Style Ancient Grains Tabbouleh

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Today’s recipe is a simple, light Mediterranean-inspired tabbouleh featuring Volupta’s Organic Ancient Grains blend. Quinoa, which is high in B-vitamins and minerals, is a gluten free grain dated back to the Inca Empire. It contains high amounts of protein, fiber and antioxidants. It also has a low glycemic index, making it a healthy choice for diabetics. It contains saponin, a natural pesticide which has a bitter taste, but most commercial quinoa comes pre-rinsed. Millet has a light nutty taste and is great for pilafs and salads. Millet is a staple with the Hunzas, a remote Himalayan tribe known for their health and longevity. Amaranth is high in iron, fiber and protein. While one cup of white rice only contains 1.5 milligrams of iron, amaranth contains 15 milligrams. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.

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The combination of quinoa, amaranth and millet makes for a delicious (and healthy!) tabbouleh. The amaranth provides a sticky texture so everything sticks together nicely. I like to toast the grains with some spices for a more robust, nutty flavor, but this step is optional. Now without any further ado, let’s get cooking!

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Mediterranean-Style Ancient Grains Tabbouleh
Serves 4
This Mediterranean-style tabbouleh can be enjoyed as a side dish or salad on its own. Serve with sliced almonds or toasted pecans if desired.
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164 calories
28 g
0 g
4 g
4 g
1 g
240 g
308 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
240g
Servings
4
Amount Per Serving
Calories 164
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 308mg
13%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A
14%
Vitamin C
25%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup Volupta Organic Ancient Grains® (Quinoa, millet and amaranth blend)
  2. 2 cups water
  3. 1 1/2 cups cherry tomatoes, cut into discs
  4. 1 tablespoon finely chopped fresh mint
  5. 1 tablespoon finely chopped parsley
  6. 1/2 tablespoon minced rosemary
  7. 3-4 tablespoons fresh lemon juice
  8. 2-3 cloves of garlic
  9. 1 tablespoon olive oil
  10. 1/2 teaspoon salt, or to taste
  11. 1/2 teaspoon cumin
  12. 1/4 teaspoon freshly ground pepper
  13. optional: Trader Joes® 21 Seasonings
Instructions
  1. 1. Cook the grains: To a medium-size pot over medium heat, add 1 cup of the ancient grains blend. Add 1/2 teaspoon cumin, 1/2 teaspoon 21 seasonings and salt and pepper to taste. Stir the grains until they become golden brown and fragrant. Be careful not to burn them.
  2. 2. Add the 2 cups of water, bring to a boil, cover and simmer for 25-30 minutes or until all the water is absorbed.
  3. 3. Prepare the tomatoes and herbs and place them in a mixing bowl.
  4. 4. Allow the grains to cool for 10 minutes, then to the bowl with the tomatoes, herbs, spices, lemon juice and olive oil. Adjust spices to taste. Serve warm.
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calories
164
fat
4g
protein
4g
carbs
28g
more
Busy Spoons https://www.busyspoons.com/

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Dairy-free Caesar Salad

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Dairy-free Caesar Salad
Serves 5
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271 calories
22 g
0 g
18 g
10 g
3 g
252 g
55 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
252g
Servings
5
Amount Per Serving
Calories 271
Calories from Fat 155
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrates 22g
7%
Dietary Fiber 7g
27%
Sugars 4g
Protein 10g
Vitamin A
327%
Vitamin C
13%
Calcium
8%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Salad
  1. 1-2 heads romaine lettuce
For the Dressing
  1. 1 cup cashews (soaked for 2-4 hours)
  2. 1/4 cup water
  3. 2-3 tablespoons apple cider vinegar
  4. 1 tbsp olive oil
  5. 1 clove of garlic
  6. salt and pepper, to taste
For the Dairy-free parmesan
  1. 1/4 cup almond flour or ground nuts
  2. 3 tbsp nutritional yeast
Instructions
  1. 1. Soak the cashews in water for 2-4 hours. Drain and rinse.
  2. 2. Blend the cashews, water, apple cider vinegar, oil, garlic and spices in a high-powered blender until smooth. Add more liquid if needed.
  3. 3. Wash the romaine lettuce under running water and pat dry with a clean kitchen towel. Chop the lettuce and place it in a large mixing bowl.
  4. 4. Add about 3/4 of the dressing (or all for a more "saucey" salad). Serve with dairy-free parmesan or croutons. Enjoy!
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calories
271
fat
18g
protein
10g
carbs
22g
more
Busy Spoons https://www.busyspoons.com/
Dairy-free Caesar Salad Dressing

Dairy-free Caesar Salad Dressing

Rubios’®-Style Salmon Burritos (or Burrito Bowls)

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Rubios'®-Style Salmon Burritos (or burrito bowls)
Serves 10
Rubios'® is one of my favorite places to eat. It is known for its fantastic fish burritos and tacos. I decided to recreate my favorite menu item: the salmon burrito.
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Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
725 calories
59 g
142 g
24 g
64 g
4 g
429 g
762 g
3 g
0 g
14 g
Nutrition Facts
Serving Size
429g
Servings
10
Amount Per Serving
Calories 725
Calories from Fat 217
% Daily Value *
Total Fat 24g
37%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 142mg
47%
Sodium 762mg
32%
Total Carbohydrates 59g
20%
Dietary Fiber 5g
21%
Sugars 3g
Protein 64g
Vitamin A
132%
Vitamin C
49%
Calcium
9%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 9-10 flour tortillas
  2. 1 head romaine lettuce, thinly chopped
  3. 1 can black beans, rinsed and drained
For the Mexican rice
  1. 1 cup white basmati rice (uncooked)
  2. 2 cups chicken or vegetable broth
  3. 2 tbsp olive oil
  4. 1/2 cup tomato puree
  5. 1/4 cup chopped white onion
  6. 2 large cloves of garlic, crushed or finely chopped
  7. 1/2 tsp salt
  8. 1/4 tsp cumin
For the Pico de Gallo
  1. 1 large red bell pepper, diced
  2. 8 oz (or 1 cup) cherry tomatoes, diced
  3. 1/4 cup red onion, finely chopped
  4. 1/4 cup cilantro, chopped
  5. 3 tbsp lemon juice
  6. salt, to taste
For the salmon
  1. 6 fillets of fresh or frozen wild salmon
  2. oil, for cooking
  3. salt, pepper and powdered garlic, to taste
For the Mexican rice
  1. Add the oil, onions, garlic and spices to a medium-size pot and bring to medium heat, stirring until the onions are soft and begin to brown. Add the rice and stir until the rice is slightly puffy and most of the oil is absorbed, about 3-5 minutes. Add the tomato sauce and broth. Bring to a boil, cover and let it simmer for 20-25 minutes, until all liquid is absorbed.
For the Pico de Gallo
  1. Chop the vegetables and combine the ingredients in a medium-size bowl. Add salt to taste.
For the guacamole (yields about 1 1/2 cups)
  1. Mash the avocados in a medium-size mixing bowl and add the onion, cilantro, lemon juice, and salt. Adjust flavors to taste.
For the salmon
  1. In a large pan or two medium size pans (I used two) heat the oil under medium heat. Place the fillets in the pan and season generously with salt, pepper and garlic. Flip after 3-4 minutes or when the salmon is a light pink color. Cook the other side for about 3-4 minutes, watching closely to not overcook them. Place the cooked salmon on a plate, skin the salmon and break apart the flesh with a fork. Cover the plate with foil to keep warm.
Assembly
  1. Place the tortillas on a large plate and place a damp towel on top. Microwave them for 20-30 seconds, or until warm and stretchy. Add the rice, Pico de Gallo, salmon, lettuce, beans, guacamole and chipotle sauce. To fold the burritos, fold the bottom up 1/3 of the way, then turn the burrito 45º and roll it up. Serve with corn chips and salsa.
Notes
  1. You can prepare the Pico De Gallo, rice and chipotle sauce ahead of time, if desired.
  2. Cooking tip: To pit the avocados, run a sharp knife along the edge of the avocado and all the way around to complete the cut. Twist to separate the two sides. Then scoop out the flesh using a spoon.
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calories
725
fat
24g
protein
64g
carbs
59g
more
Busy Spoons https://www.busyspoons.com/
If you like a chipotle-style sauce on your burritos or burrito bowls, this is a great recipe. 

Mexican-style Burrito Bowl

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IMG_2815

 

Mexican-style Burrito Bowl
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
231 calories
34 g
1 g
9 g
8 g
2 g
231 g
254 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
231g
Servings
4
Amount Per Serving
Calories 231
Calories from Fat 73
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg
0%
Sodium 254mg
11%
Total Carbohydrates 34g
11%
Dietary Fiber 9g
38%
Sugars 4g
Protein 8g
Vitamin A
5%
Vitamin C
30%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Bean Cabbage Salad
  1. 1 cup canned black beans, drained and rinsed
  2. 1 cup shredded white cabbage
  3. 1/2 cup corn (canned or frozen and thawed)
  4. 1/4 cup red onion, diced
  5. 1/4 cup cilantro, chopped
  6. 1 teaspoon cumin
  7. salt and pepper to taste
Dressing
  1. 3 tablespoons yogurt
  2. 1-2 tablespoons apple cider vinegar
  3. 1-2 tablespoons lemon juice
Guacamole
  1. 1 avocado
  2. 3 teaspoons lemon juice
  3. 1/4 teaspoon salt (or to taste)
Other ingredients
  1. 1 cup cooked brown rice
  2. Salsa
  3. Corn chips (for serving)
Instructions
  1. Bean Cabbage Salad and Dressing: Prepare the ingredients as stated in the ingredients list and stir them together in a medium-size bowl. Add the dressing ingredients to the salad and mix thoroughly.
  2. Guacamole: Slice the avocado in half and remove the pit. Then scoop out the flesh with a spoon and mash it in bowl. Add the lemon juice and salt.
  3. Assembly: Place about 1/2 cup brown rice in the bottom of a bowl. Add the salad, guacamole and salsa on top and serve with corn chips. Add more cilantro on top for garnish if desired.
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calories
231
fat
9g
protein
8g
carbs
34g
more
Busy Spoons https://www.busyspoons.com/
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Cashew Pumpkin Cheeze Pasta Casserole

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Cashew Pumpkin Cheeze Pasta Casserole
Serves 4
This recipe is a fun spin on the classic cashew cheeze sauce. With a hint of pumpkin flavors, this casserole is the perfect comfort food for cold autumn days.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
261 calories
23 g
0 g
17 g
9 g
3 g
90 g
367 g
2 g
0 g
13 g
Nutrition Facts
Serving Size
90g
Servings
4
Amount Per Serving
Calories 261
Calories from Fat 140
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 367mg
15%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
14%
Sugars 2g
Protein 9g
Vitamin A
26%
Vitamin C
1%
Calcium
3%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Cashew Cheeze Sauce
  1. 1 cup raw cashews, soaked
  2. 1/2 cup water or vegetable broth
  3. 2 tbsp canned pumpkin
  4. 2 tbsp nutritional yeast
  5. 1/2 tsp salt
  6. 1/2 tsp turmeric
  7. 1/4 tsp paprika
  8. 1/4 tsp pumpkin spice (optional)
  9. a dash of cinnamon
  10. 1/4 black pepper
Pasta
  1. 1/2 package spaghetti of choice (I used Trader Joes® Gluten-Free Quinoa Pasta)
Breadcrumb Topping
  1. 2 tablespoons breadcrumbs (use gluten-free if desired)
  2. a pinch of each: cinnamon, paprika, salt
Instructions
  1. 1. Preheat the oven to 350F. Soak the cashews in hot water for at least 30 minutes. In the meantime, start a pot of boiling water for the pasta.
  2. 2. Cook the pasta according to the instructions and stir occasionally.
  3. 3. Add the cheeze sauce ingredients to a high powered blender and blend for 2-3 minutes or until smooth.
  4. 4. Drain the pasta and add it to a medium-size casserole dish. Pour the cheeze sauce over the pasta and stir until fully incorporated.
  5. 5. Sprinkle the bread crumb topping over the pasta in an even layer. Garnish with more paprika if desired.
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calories
261
fat
17g
protein
9g
carbs
23g
more
Busy Spoons https://www.busyspoons.com/
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PS: I just realized that this is my tenth recipe here on the blog!

Pumpkin Spice Smoothie

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Pumpkin Spice Smoothie
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415 calories
105 g
0 g
2 g
5 g
0 g
717 g
16 g
71 g
0 g
0 g
Nutrition Facts
Serving Size
717g
Amount Per Serving
Calories 415
Calories from Fat 9
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 105g
35%
Dietary Fiber 13g
50%
Sugars 71g
Protein 5g
Vitamin A
196%
Vitamin C
39%
Calcium
31%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 medium-sized bananas (or one large)
  2. 1/2 cup almond milk
  3. 1/4 cup pumpkin purée
  4. 1/4 teaspoon cinnamon
  5. 1/4 teaspoon pumpkin spice
  6. 2-3 dates or 2 tablespoons maple syrup (optional)
  7. Crushed ice
Instructions
  1. Blend the ingredients until smooth. Enjoy!
beta
calories
415
fat
2g
protein
5g
carbs
105g
more
Busy Spoons https://www.busyspoons.com/
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Immunity-Boosting Ginger Smoothie

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IMG_2336

With winter rolling around and temperatures cooling, I’m always looking for foods to keep sickness at bay. Oranges  are known to contain very high amounts of vitamin C which promotes healthy skin, tendons, cartilage and bones. Oranges also contain polyphenols which fight against viral infects. Cherries contain high amounts of antioxidants which repair cell damage. Ginger has natural antiviral properties including sesquiterpenes which target viruses associated with the common cold. Ginger also serves as an antiseptic and anti-inflammatory.

Immunity-Boosting Ginger Smoothie
Serves 1
High in vitamin C, polyphenols and antioxidants, this smoothie will help keep colds at bay.
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Prep Time
5 min
Prep Time
5 min
572 calories
95 g
0 g
20 g
20 g
2 g
769 g
279 g
48 g
0 g
15 g
Nutrition Facts
Serving Size
769g
Servings
1
Amount Per Serving
Calories 572
Calories from Fat 165
% Daily Value *
Total Fat 20g
30%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 279mg
12%
Total Carbohydrates 95g
32%
Dietary Fiber 18g
72%
Sugars 48g
Protein 20g
Vitamin A
643%
Vitamin C
231%
Calcium
47%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large bananas
  2. 1/4 cup orange juice
  3. 1/4 cup cherry juice
  4. 2 tablespoons almond butter
  5. a large handful of spinach (about 1/2 cup)
  6. 1 tsp fresh ginger
Instructions
  1. Blend all the ingredients in a high powered blender until smooth. Add crushed ice if desired.
Notes
  1. You can also switch out the orange and cherries juices for coconut water, almond milk or plain water.
beta
calories
572
fat
20g
protein
20g
carbs
95g
more
Busy Spoons https://www.busyspoons.com/

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Chocolate Almondmilk

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Chocolate Almondmilk
Serves 1
Creamy and luxurious, this chocolate almond milk is perfect for cookie dipping or enjoyed by itself.
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Prep Time
5 min
Prep Time
5 min
84 calories
21 g
0 g
0 g
0 g
0 g
24 g
3 g
19 g
0 g
0 g
Nutrition Facts
Serving Size
24g
Servings
1
Amount Per Serving
Calories 84
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 21g
7%
Dietary Fiber 0g
1%
Sugars 19g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup almondmilk
  2. 2-3 tablespoons maple syrup
  3. 2 teaspoons coco powder
  4. 1/4 teaspoon vanilla extract
  5. a dash of cinnamon
Instructions
  1. Blend all of the ingredients in a high powered blender until smooth. Enjoy with a chocolate chip cookie or by itself.
Notes
  1. You can substitute 1-2 dates for the maple syrup, if desired.
beta
calories
84
fat
0g
protein
0g
carbs
21g
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Busy Spoons https://www.busyspoons.com/

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