There are few things more beautiful than a bunch of spotty bananas…so versatile…so sweet. God’s natural candy source. This morning, whip up a batch of this dense GF bread using protein-rich teff flour, and feel satisfied all morning long.
- 4 flax eggs (4 T ground flax in ⅓ cup water)
- 2 bananas (the spottier the better)
- ⅓ cup applesauce
- 1 teaspoon vanilla
- 9 pitted dates
- 3 Tablespoon coconut oil, melted
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ cup teff
- ½ cup coconut flour
- ½ teaspoon baking soda
- 1 Tablespoon almond butter
- ½ cup pecans (optional)
- Date sugar (optional for topping)
- Make flax egg and let sit while collecting ingredients and preparing batter. Consistency should be thick when flax “egg” is set.
- Grease a loaf pan as desired. Preheat oven to 350 degrees.
- In a food processor, place bananas, applesauce, vanilla, dates, and coconut oil. Process until smooth. Add flax egg. Process again.
- Add cinnamon, salt, nutmeg, teff, coconut flour, baking soda and almond butter. Process using pulses until incorporated. Add pecans and pulse just enough to mix and chop nuts into batter. Batter will be thick.
- Spread into prepared loaf pan. Sprinkle top with date sugar, if desired. Bake covered for 35 minutes. Let cool completely.
- Enjoy with a smattering of almond butter and a cup of your favorite morning tea. Keep leftovers in the refrigerator for 2-3 days in an airtight container.
Speed your dinner into high gear with this veggie and protein-packed superstar. A large zucchini serve as the perfect vessel for your lasagna-like toppings. And, the added protein powder is undetectably delicious!
- 2 large zucchinis
- 2 cups lowfat cottage cheese
- 2 scoops unflavored pea-based protein powder
- 1 tbsp. Italian seasoning
- Marinara sauce (with or without meat)
- 1 cup shredded mozzarella
- Chopped basil or spinach, for garnish
- Preheat the oven to 350 degrees.
- Cut a zucchini lengthwise. Microwave the zucchini halves for 2-3 minutes, just enough to soften. Then, let cool for 10 minutes
- While the zucchini is cooling, place cottage cheese, protein powder and seasoning in food processor. Pulse approximately 25 times to incorporate. Set aside.
- Scoop the middle out of zucchini with a spoon or melon baller. Spread cheese mixture into the hollowed portion of the zucchini. Place in a 9 x 13 baking dish. Continue with other zucchini halves.
- Spread marinara sauce over each zucchini. Sprinkle with cheese. Cover with foil. Bake for 30 minutes. Remove foil and broil for 3 minutes, or until cheese begins to bubble and brown.
- Remove from oven and garnish as desired. Store left-overs in refrigerator for up to three days.
Reminiscent of steel cut oats, this veggie-packed breakfast offers a great start to your day! Filled with essential vitamins and muscle-building protein, this aromatic bowl is sure to satisfy all your autumn morning cravings.
- 2 cups riced cauliflower
- ½ teaspoon avocado oil
- 1 cup cooked autumn squash or pumpkin
- ½ cup almond milk (or alternative)
- ½ teaspoon vanilla
- ½ banana
- ½ tablespoon cinnamon, plus ½ teaspoon for topping
- 1 scoop vanilla Nuzest Clean Lean Protein
- Chopped pecans and blueberries, for topping (if desired)
- To rice cauliflower, place half a head of cauliflower broken into florets into a food processor. Pulse approximately 20 times, or until the cauliflower is the size of grains of rice. In a saucepan over medium high heat, add avocado oil and 2 cups of riced cauliflower. Saute for 4-5 minutes.
- While cauliflower cooks, add the rest of the ingredients into a food processor. Process on high speed until smooth, for approximately one minute.
- Add the liquid mixture to a saucepan with the riced cauliflower. Continue cooking for another 4-5 minutes.
- Scoop into a bowl and sprinkle with your favorite toppings.