Banana-Blueberry Smoothie

Banana-Blueberry Smoothie
Prep Time
5 minutes
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup unsweetened almond milk
  • 1 Tbsp almond butter
  • 1 ripe banana
  • 1 large handful baby spinach leaves
  • [q:1/2] cup frozen blueberries
  • 1 Tbsp ground flaxseeds
Directions
  1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
  2. Serve immediately.
Nutrition Info
308 Calories, 9 g Protein, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 10 g Fiber, 14 g Total fat (2 g sat), 155 mg Sodium, [nutrition:5] Vitamin E, Vitamin K, [nutrition:4] Vitamin B6, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin C, Folate, Magnesium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Potassium, Zinc

Organic Berry Crumble

Organic Berry Crumble
with No Sugar Added
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 6
Ingredients

Berry Crumble Filling

  • 2 cups organic blackberries
  • 2 cups organic blueberries
  • 2 cups organic raspberries
  • [q:1/4] cup Monk Fruit with Erythritol, Organic Powder
  • [q:1/4] cup organic all-purpose flour
  • [q:1/2] teaspoon organic cinnamon

Berry Crumble Topping

Directions
  1. Preheat oven to 350F. Butter a 9” x 9” square baking dish.
  2. In a large bowl combine all the berries, monk fruit sweetener, flour, and cinnamon. Pour into prepared pan.
  3. In a separate bowl combine rolled oats, butter, flour, monk fruit sweetener, and salt.
  4. Place crumble over berry mixture and place pan into the oven for 30 to 40 minutes.
  5. Allow berry crumble to cool for an additional 15 minutes
  6. Serve warm and enjoy!
Nutrition Info
1 cup: 90 Calories, 0.5 g Total Fat (0 g Saturated Fat), 2 g Protein, 37 g Total Carbohydrate, 6 g Dietary Fiber, 0 mg Cholesterol, 1 mg Iron, 0 mg Sodium, 30 mg Calcium

Gluten-Free Blueberry-Ricotta Pancakes

Gluten-Free Blueberry-Ricotta Pancakes
Prep Time
25 minutes
Number of Servings
11 pancakes
Ingredients
  • [q:1/2] cup gluten-free oat flour*
  • [q:1/2] cup buckwheat flour
  • 1 tsp baking powder
  • [q:1/4] tsp salt
  • 1 Tbsp oil, plus additional for oiling pan
  • 2 eggs
  • 1 cup ricotta cheese
  • [q:1/2] cup your favorite milk
  • 1 cup fresh blueberries
Directions
  1. Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
  2. Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
  3. Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
  4. Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
  5. Top with maple syrup, honey, or jam.
Nutrition Info
3 pancakes: 249 Calories, 14 g Protein, 30 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 355 mg Sodium, [nutrition:4] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, Calcium, Iron, Magnesium, Zinc

Apple Cherry Melon Berry Kanten

Apple Cherry Melon Berry Kanten
Prep Time
[q:1 1/2] hours, plus 5 minutes cook time
Number of Servings
4
Ingredients
Directions
  1. Place juices, sea salt and agar flakes in a pot. Bring to a boil. Stir occasionally to dissolve the flakes. When it comes to a boil, reduce the flame to low and simmer 3 to 4 minutes.
  2. Place the sliced fruit and berries in a serving dish. Pour the hot juice over it. Set aside on the counter or a cool place until gelled, about 1 to [q:1 1/2] hours.
  3. Slice into squares or spoon out and serve.
Nutrition Info
94 calories, 0 g fat (3% calories from fat), 0 g protein, 24 g carbohydrate, 2 g fiber, 0 mg cholesterol, 46 mg sodium

Berry Chia Energy Gel

Berry Chia Energy Gel
Raw, Anti-inflammatory Performance Improver
Number of Servings
Serves 4
Ingredients
  • 1 small beet, peeled and chopped
  • 1 cup fresh or frozen blueberries
  • 1 tbsp fresh lime juice
  • 1 tbsp raw agave nectar
  • [q:1/4] tsp ground turmeric
  • Pinch of sea salt
  • 2 tbsp chia seeds
Directions
  1. In a blender or food processor, combine all the ingredients, except the chia seeds; process until the mixture reaches a smooth consistency. Transfer to a bowl and mix in the chia seeds. Cover the bowl with a plate or lid and refrigerate for at least 20 minutes.
  2. When ready to use, divide the gel into small ziplock plastic bags or reusable gel containers.
  3. This gel will keep for up to 3 days in the refrigerator, but it is best when consumed fresh.
Nutrition Info
76 Calories, 2 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 9 g Total sugars (4 g Added sugars), 4 g Fiber, 2 g Total fat (0 g sat), 163 mg Sodium, [nut:1] Phosphorus

Lemon Blueberry French Toast Stackers

Lemon Blueberry French Toast Stackers
Number of Servings
Serves 4
Ingredients

  • French Toast

  • Lemon Blueberry Compote

    • 2 cups frozen blueberries
    • 2 tsp lemon zest
    • 1 tbs lemon juice
    • 2 tbs water

  • Coconut Whipped Cream

    • 13 oz can coconut milk (chilled in the refrigerator for 24 hrs prior)
    • 2 tbs maple syrup
    • 1 tsp vanilla extract
Directions

  1. Vanilla Coconut Whipped Cream

    1. Scoop the chilled coconut cream into a large bowl and add maple syrup and vanilla extract.
    2. Use a mixer to whip the coconut cream until it is a fluffy consistency.
    3. Refrigerate for at least 1 hour until ready to serve.

  2. Lemon Blueberry Compote

    1. Add lemon juice, lemon zest, water, and frozen blueberries to a saucepan and bring to a simmer.
    2. Stir often and cook down until the mixture is reduced and jammy, about 5-10 min.
    3. Set aside in a small bowl or jar until it is time to assemble.

  3. French Toast Stackers

    1. In a medium-sized bowl, whisk together eggs/vegan egg substitute, nondairy milk, and vanilla extract.
    2. Split the Ezekiel 4:9 Sprouted Whole Grain English Muffins in half using a fork, and dip both sides into the egg mixture.
    3. In a pan over medium heat, add a tablespoon of vegan butter and cook French toast English muffin halves until browned on both sides, about 2 minutes per side.

  4. To Serve

    1. Layer one half of French toast, then add a generous spoonful of lemon blueberry compote.
    2. Top with the second half of French toast and a scoop of coconut whipped cream. Finish with another scoop of compote and a sprinkle. lemon zest.
Nutrition Info
Made with vegan eggs: 486 Calories, 14 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 16 g Total sugars (6 g Added sugars), 8 g Fiber, 24 g Total fat (19 g sat), 236 mg Sodium, [nut:5] Zinc, [nut:4] Iron, Phosphorus, [nut:3] Vitamin B3 (niacin), [nut:2] Vitamin B6, Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Calcium, Potassium

Finnish Oven Pancake with Berry Sauce

Finnish Oven Pancake with Berry Sauce
Prep Time
40 minutes prep time, plus 1 hour batter sit time
Number of Servings
Serves 4
Ingredients

Pancakes

  • 1 cup all-purpose flour, sifted
  • [q:1/4] tsp ground cardamom
  • 3 Tbsp unsalted butter, melted and cooled, divided
  • 2 Tbsp honey
  • 2 large eggs, beaten
  • [q:1 1/4] cup low-fat milk
  • [q:1/2] tsp vanilla extract

Berry Sauce

  • 8 oz fresh strawberries, stemmed and sliced into quarters
  • 8 oz fresh blueberries
  • [q:1/2] cup orange juice
  • [q:1/8] cup honey
  • 1 tsp vanilla extract
Directions
  1. In a large bowl, add flour, cardamom, 2 tablespoons of the melted butter, the honey, eggs, and milk. Using a hand mixer, mix ingredients together until batter is smooth. Let batter sit for 1 hour for better rising.
  2. Put an 8-inch cast-iron pan in the oven to heat up. Preheat oven to 425°.
  3. Carefully remove hot pan from oven. With a pastry brush, add remaining tablespoon of melted butter to pan. Make sure to brush butter up sides of pan as well as bottom. Pour batter into pan. Cook for 20 to 25 minutes, or until pancake has risen, is golden brown at edges, and looks just set in middle.
  4. While pancake is cooking, make Berry Sauce. Place strawberries, blueberries, orange juice, and honey in a saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium and simmer for 3 to 5 minutes, or until fruit is soft. Remove from heat and stir in vanilla extract.
  5. Serve pancake immediately from oven with sauce.
Nutrition Info
392 Calories, 10 g Protein, 61 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 73 mg Sodium, [nutrition:5] Vitamin C, D, [nutrition:2] Vitamin B2 (riboflavin), B12, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, K, Calcium, Folate, Zinc

Coconut Breakfast Pops

Coconut Breakfast Pops
Number of Servings
10 popsicles
Ingredients
Directions
  1. In a medium bowl combine coconut milk, maple syrup, and salt and whisk until smooth.
  2. Divide berries between 8 popsicle molds, then pour coconut milk mixture into molds to fill them [q:3/4] full. Generously sprinkle the cereal onto the top of the pops, pressing the cereal below the level of the coconut milk. Place the cover on the popsicle mold, and insert popsicle sticks. Freeze until solid, at least 4 hours.
  3. To remove from molds, fill a glass with lukewarm water and dip each popsicle mold in the water until the popsicle releases, about 15 seconds. Store in a bag in the freezer.

Blueberry-Almond Paleo Porridge

Blueberry-Almond Paleo Porridge
Prep Time
10 minutes
Number of Servings
Serves 2
Ingredients
  • [q:1/2] cup raw unsalted almonds, chopped
  • [q:1/2] cup unsweetened shredded coconut
  • 1 Tbsp raw unsalted sunflower seeds
  • 2 Tbsp almond flour
  • 1 tsp ground cinnamon
  • [q:1/4] cup boiling water
  • 1 Tbsp maple syrup
  • 1 cup blueberries
Directions
  1. Process almonds, coconut, sunflower seeds, almond flour, and cinnamon in a food processor until finely ground, taking care to not overblend.
  2. Transfer mixture to a heat-proof bowl. Pour the [q:1/4] cup of boiling water over and stir to combine.
  3. Transfer porridge to two serving bowls. Drizzle with syrup and top with blueberries.
Nutrition Info
438 Calories, 11 g Protein, 32 g Carbohydrates, 10 g Fiber, 34 g Total fat (14 g sat), 10 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), B6, E, K, Calcium, Iron, Magnesium, Phosphorus

Individual Blueberry Pies

Individual Blueberry Pies
Prep Time
60 minutes
Number of Servings
serves 8
Ingredients
  • 6 cups blueberries, divided
  • [q:2/3] cup sugar
  • 2 Tbsp cornstarch
  • [q:1/8] tsp salt
  • [q:1/4] cup cold water
  • 2 Tbsp red currant jelly
  • 1 Tbsp unsalted butter
  • 1 Tbsp lemon juice
  • 1 package frozen puff pastry dough, defrosted according to package instructions
  • Flour
  • 1 egg, beaten
  • Vanilla ice cream or vanilla frozen yogurt, optional
Directions
  1. In a saucepan set over medium heat, combine 4 cups of the blueberries, the sugar, cornstarch, salt, water, and jelly. Bring mixture to a boil. Cook and stir for 2 minutes, or until mixture is thick and bubbly. Remove pan from heat.
  2. Add butter, lemon juice, and remaining 2 cups of blueberries to saucepan. Stir until butter is melted. Divide blueberry mixture into 8 individual baking cups or ramekins.
  3. Roll defrosted puff pastry to V-inch thick on a lightly floured surface. Cut pastry into 8 rounds, making sure they are slightly larger than tops of baking cups. Place puff pastry rounds on a parchment-lined baking sheet and freeze for 20 minutes.
  4. Paint pastry rounds with beaten egg and a pastry brush, taking care not to drip any egg wash down sides of pastry tops. Freeze pastry rounds for an additional 20 minutes.
  5. Remove pastry rounds from freezer. If desired, scribe a design onto pastry tops using a sharp paring knife.
  6. Preheat oven to 425°. Bake pastry tops for 15 to 20 minutes, or until puffed and browned.
  7. Top each blueberry-filled baking cup with a baked puff pastry round. Serve with ice cream or frozen yogurt, if desired.
Nutrition Info
Without ice cream: 339 Calories, 4 g Protein, 52 g Carbohydrates, 3 g Fiber, 14 g Total fat (4 g sat), 123 mg Sodium, [nutrition:3] Vitamin K, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin)
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