Chocolate Peanut Butter Smoothie

September 11, 2015 // No Comments

Even though I originally posted the recipe on Instagram, I decided the post it here too. I’ve made it a few times now and I really like it, plus it has 16g of protein and it has chocolate, so what’s not to love!

Chocolate Peanut Butter Smoothie

2016-05-10 22:19:17

Yields 1

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Prep Time

5 min

Prep Time

5 min

611 calories

70 g

6 g

35 g

16 g

11 g

845 g

210 g

34 g

0 g

21 g

Nutrition Facts

Serving Size

845g

Yields

1

Amount Per Serving

Calories 611

Calories from Fat 292

% Daily Value *

Total Fat 35g

53%

Saturated Fat 11g

56%

Trans Fat 0g

Polyunsaturated Fat 11g

Monounsaturated Fat 10g

Cholesterol 6mg

2%

Sodium 210mg

9%

Total Carbohydrates 70g

23%

Dietary Fiber 15g

58%

Sugars 34g

Protein 16g

Vitamin A

4%

Vitamin C

35%

Calcium

16%

Iron

20%

* 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 bananas
2. 2-3 tbsp coconut milk
3. 3 tbsp organic yogurt
4. 2 tbsp natural peanut butter
5. 2 tbsp ground flax
6. 1 tbsp coco powder
7. a dash of cinnamon
8. 2 ice cubes

Instructions

1. Blend all the ingredients in a high powered blender until smooth. Enjoy!

beta

calories

611

fat

35g

protein

16g

carbs

70g

more

Busy Spoons https://www.busyspoons.com/

 

I guess this means that I have to add a smoothie section on the blog. So far all my recipes have either been salads or desserts.

 

Lemon Soft Serve

September 5, 2015 // No Comments

 

Lemon Soft Serve

2016-05-11 11:32:21

Serves 2

This simple soft serve is perfect for hot summer days. Packed with fruit, and containing no added sugar, this also makes for a great snack!

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Prep Time

5 min

Prep Time

5 min

216 calories

45 g

10 g

3 g

6 g

2 g

355 g

61 g

36 g

0 g

1 g

Nutrition Facts

Serving Size

355g

Servings

2

Amount Per Serving

Calories 216

Calories from Fat 29

% Daily Value *

Total Fat 3g

5%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 10mg

3%

Sodium 61mg

3%

Total Carbohydrates 45g

15%

Dietary Fiber 4g

17%

Sugars 36g

Protein 6g

Vitamin A

42%

Vitamin C

114%

Calcium

17%

Iron

3%

* 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 frozen banana
2. 1 frozen mango (or another frozen banana)
3. 2 tsp lemon juice
4. 1/2 tsp lemon zest
5. plant-based milk (such as coconut milk) to thin out, if needed

Instructions

1. 1. Peel and cut the banana and mango into chunks and freeze for 3-4 hours.
2. 2. Put all of the ingredients in the food processor and run until smooth and creamy, stopping to scrape down sides as necessary. You may need to add some milk to thin it out a bit while it is blending. Serve into bowls and enjoy!

Notes

1. This soft serve doesn't refreeze well so it's best to enjoy it as soon as you make it.

By Annalise G.

beta

calories

216

fat

3g

protein

6g

carbs

45g

more

Busy Spoons https://www.busyspoons.com/

Thai Peanut Salad

August 29, 2015 // 1 Comment

Thai Peanut Salad

2016-05-18 13:38:59

Serves 2

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Prep Time

5 min

Prep Time

5 min

648 calories

19 g

0 g

63 g

6 g

9 g

335 g

89 g

10 g

0 g

50 g

Nutrition Facts

Serving Size

335g

Servings

2

Amount Per Serving

Calories 648

Calories from Fat 553

% Daily Value *

Total Fat 63g

97%

Saturated Fat 9g

45%

Trans Fat 0g

Polyunsaturated Fat 25g

Monounsaturated Fat 25g

Cholesterol 0mg

0%

Sodium 89mg

4%

Total Carbohydrates 19g

6%

Dietary Fiber 4g

15%

Sugars 10g

Protein 6g

Vitamin A

41%

Vitamin C

147%

Calcium

6%

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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For the salad

1. 4-5 large leaves of kale, roughly chopped
2. 1/2 cup shredded cabbage
3. 1 small cucumber, sliced
4. 1 bell pepper, chopped

For the dressing (yields 1 cup)

1. 1/2 cup olive or sesame oil
2. 3 tbsp apple cider vinegar
3. 1 tbsp rice vinegar (or more apple cider vinegar)
4. 2 tbsp peanut butter
5. 1 tbsp maple syrup
6. 1 tsp Bragg’s Amino Acids
7. 2 cloves of garlic
8. 1 thumb of ginger (optional)

Instructions

1. Arrange the salad on two plates. Place all the dressing ingredients in a high-power blender and blend until smooth. Drizzle the dressing onto the salads and garnish with roasted peanuts or sesame crackers. Enjoy!

beta

calories

648

fat

63g

protein

6g

carbs

19g

more

Busy Spoons https://www.busyspoons.com/

Sweet Mustard Dressing

September 8, 2014 // No Comments

Sweet Mustard Dressing

2016-05-11 11:23:40

Yields 1

This light, summery mustard dressing has a nice balance between sweet and vinegar and it will brighten up any salad!

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Prep Time

5 min

Prep Time

5 min

641 calories

19 g

11 g

64 g

0 g

9 g

117 g

361 g

17 g

0 g

53 g

Nutrition Facts

Serving Size

117g

Yields

1

Amount Per Serving

Calories 641

Calories from Fat 565

% Daily Value *

Total Fat 64g

98%

Saturated Fat 9g

45%

Trans Fat 0g

Polyunsaturated Fat 11g

Monounsaturated Fat 42g

Cholesterol 11mg

4%

Sodium 361mg

15%

Total Carbohydrates 19g

6%

Dietary Fiber 0g

0%

Sugars 17g

Protein 0g

Vitamin A

1%

Vitamin C

0%

Calcium

2%

Iron

4%

* 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 extra virgin olive oil
2. 2 tbsp Trader Joes® Aioli Garlic Mustard Sauce (or sweet mustard)
3. 2 tbsp maple syrup
4. 1 tbsp apple cider vinegar
5. salt and spices, to taste

Instructions

1. In a 2 cup measuring cup, measure out the olive oil. Add the remaining ingredients and stir until a creamy dressing forms. Enjoy on a salad. Store leftovers in an airtight container in the refrigerator.

By Annalise G.

beta

calories

641

fat

64g

protein

0g

carbs

19g

more

Busy Spoons https://www.busyspoons.com/

 

Gluten Free Oatmeal Raisin Cookies

April 30, 2014 // No Comments

 

 

Gluten Free Oatmeal Raisin Cookies

2016-05-10 22:14:16

Yields 15

Packed with healthy whole grains, these gluten free oatmeal raisin cookies are perfect when dunked in almond milk.

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Prep Time

15 min

Total Time

30 min

Prep Time

15 min

Total Time

30 min

231 calories

32 g

16 g

10 g

4 g

5 g

55 g

87 g

14 g

0 g

5 g

Nutrition Facts

Serving Size

55g

Yields

15

Amount Per Serving

Calories 231

Calories from Fat 90

% Daily Value *

Total Fat 10g

16%

Saturated Fat 5g

23%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 16mg

5%

Sodium 87mg

4%

Total Carbohydrates 32g

11%

Dietary Fiber 2g

8%

Sugars 14g

Protein 4g

Vitamin A

4%

Vitamin C

0%

Calcium

3%

Iron

4%

* 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. 1/2 cup raw buckwheat groats, ground into flour (see note)
2. 1/2 cup rolled oats, ground into flour (see note)
3. 1/2 cup rolled oats (not ground)
4. 1/2 cup finely ground almond flour
5. 1/2 tsp baking soda
6. 1/2 tsp baking powder
7. 1/4 tsp salt
8. 1/2 cup Earth Balance (I use the whipped variety) or other non-dairy butter
9. 1/4 cup natural smooth peanut butter
10. 1/2 cup brown sugar
11. 1/4 cup organic cane sugar
12. 1 tbsp ground flax + 3 tbsp water
13. 1 tsp vanilla extract
14. 1/2 cup raisins, chocolate chips or chopped nuts (or a little of each)

Instructions

1. Preheat the oven to 350ºF. Grease a baking sheet with coconut oil or Earth Balance.
2. In a small bowl, mix together the flax and water, set aside.
3. Make the buckwheat and oat flour by blending them in a high powered blender until a fine flour forms (see note).
4. In a mixing bowl with an electric beater, beat the Earth Balance and peanut butter until smooth. Add the brown sugar, organic cane sugar, flax mixture and the vanilla extract, beating until combined.
5. Add the flours, rolled oats, baking soda and baking powder and beat until well incorporated. Now stir in the raisins, chocolate chips and nuts (if desired). Shape into 1 1/2″ balls and place on baking sheet. Do not flatten them. Bake for 12-15 minutes watching closely at the end. They are done when they are still slightly soft to the touch, but don’t collapse when touched and are lightly browned on the bottom. Allow them to cool for 10-15 minutes on the baking sheet before transferring to a cooling rack. Enjoy!

Notes

1. Grinding your own flour from whole grains such as buckwheat can be tricky since the flour can come out gritty or heat up if blended on a high speed for too long. I’ve found that if I place the rolled oats and buckwheat in my Vitamix for 2-3 minutes on low until they are almost completely ground up and then turn up the speed every minute up, then the flours are perfectly smooth and not gritty at all. If you’d like, you can also use a hand grinder, but I’ve found that a high-powered blender works well since I can prepare the other ingredients while it is grinding.

By Annalise G

beta

calories

231

fat

10g

protein

4g

carbs

32g

more

Busy Spoons https://www.busyspoons.com/

 

Gluten Free Cranberry Orange Spice Muffins

January 24, 2014 // No Comments

Gluten-Free Orange Cranberry Spice Muffins

2016-05-10 22:03:40

Yields 12

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208 calories

36 g

0 g

7 g

2 g

6 g

69 g

154 g

19 g

0 g

0 g

Nutrition Facts

Serving Size

69g

Yields

12

Amount Per Serving

Calories 208

Calories from Fat 59

% Daily Value *

Total Fat 7g

11%

Saturated Fat 6g

29%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 154mg

6%

Total Carbohydrates 36g

12%

Dietary Fiber 1g

5%

Sugars 19g

Protein 2g

Vitamin A

0%

Vitamin C

5%

Calcium

3%

Iron

4%

* 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 fresh or dried cranberries
2. 1 3/4 cups gluten free all-purpose flour (My favorite is Sarah's gluten free flour blend)*
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 tsp pumpkin spice
7. 1/2 cup unsweetened coconut milk
8. 1/2 cup fresh orange juice
9. 1 tablespoon apple cider vinegar
10. 1/2 cup organic sucanat or regular sugar
11. 1/4 cup coconut oil, melted
12. 3 tablespoons pure maple syrup
13. 2 teaspoons pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray.
2. In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside. Sift together flour blend, baking powder, baking soda, and salt. Set aside.
3. In large mixing bowl, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries. Scoop batter into prepared muffin tin.
4. Bake for 17-19 minutes or until golden brown and firm to the touch. Remove from pan and allow to cool on cooling rack. Store in air-tight container for up to a week.

Notes

1. You can find the recipe for Sarah's gluten free flour blend on her website.

By Annalise G

Adapted from Sarah from sarahbakesgfree.com

beta

calories

208

fat

7g

protein

2g

carbs

36g

more

Adapted from Sarah from sarahbakesgfree.com

Busy Spoons https://www.busyspoons.com/