Breakfast Recipes


Banana Nut Bread

Total Time: 50 minutes |Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 5| Calories per Serving: Approximately 450

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Ingredients
1 cup of whole wheat flour
1/2 cup of baking stevia
4 ripe bananas
1 and 1/4 cup of unsweetened vanilla almond milk
1 tsp of baking soda
1 tbs of baking powder
3 oz of walnuts

Directions

1.Preheat oven to 350F and grease a rectangular baking dish.

2.In a mixing bowl, mash bananas until they become a smooth paste.

3.Add in all other ingredients except for walnuts. Mix well.

4.Fold in walnuts until incorporated into mixture.

5.Pour batter into baking dish and bake for 40 minutes, or until bread is browned and fully cooked through.

6.Allow to cool and store in the fridge to help prevent spoilage.

Grocery List:

8oz of whole wheat flour
4oz bag of baking stevia
4 ripe bananas
10oz of unsweetened vanilla almond milk
0.17oz of baking soda
0.5oz of baking powder
3oz of walnuts


 Blueberry Crepes

Total Time: 40 minutes |Prep Time: 5 minutes |Cook Time: 35 minutes | Servings: 5 (10 crepes total)|Calories per Serving: Approximately 600

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Ingredients
1 and 1/2 cups of all purpose flour
1 cup of baking stevia
2 pints of blueberries
1 and 1/2 cup of unsweetened vanilla almond milk

Directions

1. Pour 2 pints of washed blueberries into a large saucepan and mash until blueberries are broken up. Cook on medium heat for approximately 30 minutes or until mixture has reduced into a thick sauce.

2. After 15 minutes add 1/3 cup of baking stevia to blueberries.

3. While blueberry mixture is reducing, heat a large frying pan to medium heat and spray with cooking spray.

4. Combine the remaining ingredients into a mixing bowl. The batter should be very viscous.

5. Portion out 3-4 tablespoons of batter into frying pan and make sure that it is spread as thin as possible without breaks. Cook for 2-3 minutes per side or until each side is browned.

6. Place finished crepes aside.

7. Once blueberry mixture has cooled, spoon 3-4 tablespoons of mixture into the middle of each crepe, fold over on each side and portion into tupperware.

Grocery List:
12oz of all purpose flour
8oz of baking stevia
2 pints of blueberries
12oz of unsweetened vanilla almond milk


Breakfast Burritos

Total Time: 1 hour and 30 minutes |Prep Time: 15 minutes |Cook Time: 1 hour and 15 minutes |Servings: 5| Calories per Serving: Approximately 400

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Ingredients
5 red potatoes
2 shallots
2 cloves of garlic
2 jalapeños
5 whole wheat wraps
1 tsp of cayenne pepper
1 tsp of paprika

Directions

1. Preheat an oven to 350F and grease a baking pan.

2. Chop potatoes into bite sized pieces and place into baking pan. Cover and bake for 1 hour, flipping potatoes after 30 minutes.

3. While potatoes are cooking, heat a large frying pan to medium heat and drizzle with oil.

4. Dice jalapeños and shallots, mince garlic, and add to frying pan. Saute for 5-10 minutes.

5. Add cooked potatoes into frying pan and saute for an additional 10 minutes, adding cayenne pepper and paprika to mixture.

6. Allow mixture to cool and portion equally into tupperware.

7. To serve, reheat mixture in the morning and then add to wraps.

Grocery List:
5 red potatoes
2 shallots
1 bulb of garlic
2 jalapeños
5 whole wheat wraps
Cayenne pepper 
Paprika


 Pumpkin Muffins

Total Time: 40 minutes |Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 5| Calories per Serving: Approximately 500

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Ingredients
15oz of pumpkin puree
1 cup of flour
1 cup of baking stevia
1/2 cup of unsweetened vanilla almond milk
4 tbs of maple syrup
1 tbs of cinnamon
3oz of chia seeds

Directions

1. Preheat oven to 350F and grease a muffins tin.

2. Add all ingredients together into a large mixing bowl and stir until all ingredients have combined.

3.Portion the mixture equally into 10 muffins cups.

4. Bake for 30 minutes or until muffins have browned.

5. Let muffins cool and portion into tupperware.

Grocery List
15oz of pumpkin puree
8oz of all purpose baking flour
8oz of baking stevia
4oz of unsweetened vanilla almond milk
2oz of maple syrup
3oz of chia seeds
Cinnamon


Peanut Butter Banana Overnight Oats

Total Time: 8 hours and 10 Minutes | Prep Time: 10 Minutes | Passive Time: 8 Hours | Servings: 1 | Approximately Calories Per Serving: 558

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Ingredients
1 cup of rolled oats
3/4 cup of unsweetened vanilla almond milk
1 banana
1 tbsp of peanut butter
1 tsp of chia seeds

Directions

1. Add rolled oats and 1/2 cup of unsweetened vanilla almond milk to a tupperware container. Seal and place in a refrigerator overnight.

2. When ready to serve, place half a banana, peanut butter and 1/4 cup of unsweetened vanilla almond milk into a blender. Blend until smooth.

3. Pour banana and peanut butter mixture over overnight oats. Top with half of a banana and chia seeds.

Grocery List
40oz of rolled oats
30oz of unsweetened vanilla almond milk
5 bananas
2.5oz of peanut butter
0.85oz of chia seeds


Berry Pancakes

Total Time: 55 Minutes | Prep Time: 5 Minutes | Cook Time: 50 Minutes | Servings: 5 | Approximately Calories Per Serving:  436

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Ingredients
3 cups of all purpose flour
1 cup of baking stevia
1 tbsp of baking powder
1 tps of baking soda
2 cups of unsweetened vanilla almond milk
8oz of blackberries
8oz of blueberries
12oz of strawberries
1 tbsp of maple syrup

Directions

1.Heat a small skillet on medium heat and spray with cooking oil.

2. In a large bowl, mash 6oz of blueberries and 6oz of blackberries. Add flour, baking powder, baking soda, and almond milk to bowl and mix well.

3. Spoon 4 heaping tbs of mixture into pan. Cook for approximately 5 minutes each side or until each side has browned.

4. Portion pancakes into tupperware.

5. When ready to serve, heat and garnish with 2oz strawberries and remaining blueberries and blackberries. Drizzle with maple syrup.

Grocery List
24oz of all purpose flour
0.5 of baking powder
0.17 of baking soda
16oz of unsweetened vanilla almond milk
8oz of blackberries
8oz of blueberries
12oz of strawberries
2.5oz of maple syrup
8oz of baking stevia


Cherry Muffins

Total Time: 35 Minutes | Prep Time:10 Minutes | Cook Time: 25 Minutes | Servings: 5 (2 Muffins/Serving) | Approximate Calories Per Serving: 424

Ingredients

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15oz of canned cherries
16 cups of whole wheat flour
1/2 cup of baking stevia
1 and 1/2 cups of unsweetened vanilla almond milk
1 tbs of baking powder
1 tsp of baking soda

Directions

1.Preheat oven to 350F and grease a muffin tin.

2.In a large mixing bowl, combine all ingredients and mix well.

3. Portion approximately 2 tbs of mixture into each muffin tin, which should give you enough for 10 muffins.

4. Bake in oven for 25 minutes.

5. Allow muffins to cool and portion into tupperware.

Grocery List
1 15oz can of cherries
16oz of whole wheat flour
4oz of baking stevia
12 oz of unsweetened vanilla almond milk
.5oz of baking powder
.17oz of baking soda


Carrot Cake Muffins

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 5 (2 Muffins/Serving | Approximate Calories Per Serving: 401

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Ingredients
3 medium-sized carrots
2 cup of whole wheat flour
1 cup of baking stevia
3 cups  of unsweetened vanilla almond milk
1 tbs of baking powder
1 tsp of baking soda

Directions

1.Preheat oven to 350F and grease a muffin tin.

2.Using a fine grater or zester, grate peeled carrots into a bowl.  

3.In a large mixing bowl, combine all ingredients and mix well.

4. Portion approximately 2 tbs of mixture into each muffin tin, which should give you enough for 10 muffins.

5. Bake in oven for 25 minutes.

6. Allow muffins to cool and portion into tupperware.

Grocery List
3 medium-sized carrots
8oz of whole wheat flour
8oz of baking sugar
16oz of unsweetened vanilla almond milk
.5oz of baking powder
.17oz of baking soda


Peaches & Cream Muffins

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 5 (10 Muffins Total) | Approximate Calories Per Serving: 298

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Ingredients
15 oz of canned peaches
2 cups of all purpose flour
1 and 1/2 cups of unsweetened vanilla almond milk
1/2 cup of baking stevia
1 tbsp of baking powder
1 tsp of baking soda
1 tsp of vanilla extract

Directions

1. Preheat oven to 350F and grease a muffin tin with cooking spray.

2. In a mixing bowl, pour in canned peaches and mash until smooth. Add in all other ingredients and stir until mixture is well combined.

3. Portion approximately 2-3 tbsp of mixture into each muffin tin. You should have 10 muffins total.

4. Bake for 25 minutes.

5. Allow muffins to cool and portion into tupperware.

Grocery List

1 15oz can of peaches
16 oz of all purpose flour
12 oz of unsweetened vanilla almond milk
4oz cup of baking stevia
0.5oz of baking powder
0.17oz of baking soda
0.17oz of vanilla extract


 

Classic Vegan Breakfast Wrap

Total Time:30 Minutes | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 405

Copy of Classic Vegan Breakfast Wrap

Ingredients
15.5 oz of firm tofu
3 shallots
2 jalapenos
3 cloves of garlic
1/4 cup of cornmeal
1/4 cup of nutritional yeast
1 tbsp of chili powder
1 tbsp of paprika
10 whole wheat wraps

Directions

1. To press tofu, layer a plate with a paper towel and place tofu on top.  Place a paper towl and plate on top of tofu. To add pressure, you may need to add an additional object such as a small bowl.  Let sit for 10 minutes.

2. Heat a medium-sized pan to medium heat and drizzle with oil.  Dice shallots and jalapenos and add to pan. Mince garlic and add to pan.  Stir frequently and saute for approximately 5 minutes.

3. When tofu is done, add to a small mixing bowl and mash using a fork.  When finished, the tofu should have the appearance of scrambled eggs. Add in cornmeal, nutritional yeast, chili powder and paprika.  Mix well.

4 Add tofu to pan and stir frequently.  Saute for approximately 10 minutes, or until tofu has browned.

5. Let mixture cool and portion into tupperware.  

6. When ready to serve, reheat mixture and then portion into wraps.

Grocery List
15.5 oz of firm tofu
3 shallots
2 jalapenos
3 cloves of garlic
2 oz of cornmeal
2 oz of nutritional yeast
Chili powder
Paprika
10 whole wheat wraps


 Classic Vegan French Toast

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 322

Copy of Classic Vegan French Toast

Ingredients
24 oz loaf of whole wheat ciabatta bread
4 cups of unsweetened vanilla almond milk
10 tsps of maple syrup
2 tbsps of cinnamon

Directions

1. Cut loaf of ciabatta bread into 10 equal-sized pieces.

2. Add 4 cups of almond milk to a large shallow bowl.  Fully submerge each piece of bread individually, making sure that it is completely soaked through with milk.  Sprinkle the top side with cinnamon.

3. Heat a large frying pan to medium heat.  Place pieces of bread in the pan with the cinnamon sprinkled side face down.  Sprinkle the other side with cinnamon. Cook each side for approximately 5 minutes or until browned.  Repeat until all pieces of french toast are fully cooked.

4. Portion into tupperware and drizzle with maple syrup.

Grocery List
24 oz loaf of whole wheat ciabatta bread
32 oz of unsweetened vanilla almond milk
5 oz  of maple syrup
Cinnamon   


Garden Breakfast Hash

Total Time: 1 Hour and 30 Minutes | Prep TIme: 10 Minutes | Cook Time: 1 Hour and 20 Minutes | Servings: 5 | Calories Per Serving: 321

Copy of Garden Breakfast Hash

Ingredients
10 medium-sized red potatoes
3 shallots
2 poblano peppers
2 red peppers
3 cloves of garlic
3 stalks of celery
1 tbsp of black pepper

Directions

1. Preheat oven to 400F.  

2. Slice potatoes into thin pieces and place in a baking dish.  Drizzle with a small amount of oil and sprinkle with black pepper.  Mix well. Cover and bake for 1 hour. Toss potatoes after 30 minutes, cover and place back in oven.

3. Dice shallots, poblanos, red peppers, and celery stalks.  Mince garlic. Set aside.

4. When potatoes are done, uncover and let cool.  

5. Heat a large frying pan to medium heat and drizzle with a small amount of oil.  Add in vegetables and saute for approximately 10 minutes.

6. Add in potatoes and saute for an additional 10 minutes.

7. Remove from heat and let cool.  Portion into tupperware.

Grocery List
10 medium-sized red potatoes
3 shallots
2 poblano peppers
2 red peppers
3 cloves of garlic
1 bunch of celery


Strawberry Watermelon Overnight Oats

Total Time: 8 Hours and 5 Minutes | Prep Time: 5 Minutes | Passive Time: 8 Hours | Servings: 1 | Approximate Calories Per Serving: 416

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Ingredients
1 cup of rolled oats
4 oz of watermelon, rind removed
4 oz of strawberries
1 tbsp of maple syrup

Directions
1. Place watermelon and strawberries into a blender. Puree until smooth.

2. Place oats in tupperware container and pour in strawberry watermelon mixture. Mix well.

3. Seal container and place in fridge overnight.

4. When ready to eat, remove from fridge and drizzle with maple syrup.

Grocery List
40 oz of rolled oats
20 oz of watermelon, rind removed
20 oz of strawberries
2.5 oz of maple syrup


Kiwi Lime Crepes

Total Time: 30 Minutes| Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 (10 Crepes Total) | Approximate Calories Per Serving: 369

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Ingredients
2 cup of all purpose flour
4 limes
1/2 cup of baking stevia
1 and 1/2 cups of unsweetened vanilla almond milk
10 kiwis
10 tsps of maple syrup

Directions
1. Head a medium sized frying pan to medium heat and spray with cooking spray.

2. In a large bowl, mix flour, the juice of 4 limes, baking stevia, and unsweetened vanilla almond milk. The batter should be very viscous.

3. Pour approximately 3-4 tbsps of batter into the pan and smooth so that crepe cooks evenly. Flip after 3 minutes or after each side is lightly browned.

4. Portion into tupperware.

5. When ready to serve, reheat crepes. Peel and slice kiwis. Add to the center of the crepe and drizzle with 1 tsp of maple syrup per crepe.

Grocery List
16 oz of all purpose flour
4 limes
4oz of baking stevia
12 oz of unsweetened vanilla almond milk
10 kiwis
1.67 oz of maple syrup


Pineapple Pancakes


Total Time: 30 Minutes| Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 389

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Ingredients
3 cups of pineapple pieces
1/2 cup of unsweetened vanilla almond milk
3 cups of all purpose flour
5 tsps of baking stevia
1 tbsp of baking powder
5 tbsps of maple syrup

Directions
1. In a blender, combine 2 cups of pineapple chunks and 1/2 cup of unsweetened vanilla almond milk. Puree until smooth.

2. Heat a small frying pan on medium heat and grease with cooking spray.

3. Add flour, pineapple puree and baking powder to a mixing bowl. Mix well.

4. Fold 1 cup of pineapple chunks into batter.

5. Portion 4-5 tbsps of batter into frying pan. Cook for approximately 5 minutes per side or until each side is browned and cooked through.

6. Portion into tupperware.

7. When ready to serve, reheat and drizzle with 1 tbsp of maple syrup.

Grocery List
24 oz of pineapple pieces
4 oz of unsweetened vanilla almond milk
24 oz of all purpose flour
2.5 oz of baking stevia
0.5 oz of baking powder
2.5 oz of maple syrup


Strawberry Muffins

Total Time: 35 Minutes| Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 5 | Approximate Calories Per Serving: 278

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Ingredients
1 pint of strawberries
2 cups of whole wheat flour
1 cup of unsweetened vanilla almond milk
1/2 cup of baking stevia
1 tbsp of baking powder
1 tsp of baking soda

Directions
1. Preheat oven to 350 F and grease a muffin tin with cooking spray.

2. Add 1 and 1/2 cups of strawberries to a blender. Pour in almond milk and puree until smooth.

3. Add strawberry puree, whole wheat flour, baking stevia, baking powder, and baking soda to a large mixing bowl. Mix well.

4. Portion 2-3 tbsps of mixture into muffin tins. The batter should yield 10 muffins.

5. Bake for 25 minutes or until completely cooked through.

6. Remove from oven and allow to cool.

7. Portion into tupperware.

8. When ready to serve, reheat and then top with remainder of fresh strawberries.

Grocery List
16 oz of strawberries
16 oz of whole wheat flour
8 oz of unsweetened vanilla almond milk
4 oz of baking stevia
0.5 oz of baking powder
0.17 oz of baking soda


Nectarine Breakfast Tartlets

Total Time: 1 Hour and 20 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 281

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Ingredients
1 and 1/2 cups of whole wheat flour
1 cup of water
1/3 cup of baking stevia
8 nectarines


Directions
1. Slice nectarines into thin slices, removing pits. Place in a sauce pan and heat to medium heat. Allow nectarines to cook down for 30 minutes. Stir occasionally.

2. Remove nectarines from heat and allow to cool.

3. In a large bowl, mix flour, stevia and water until the dough is well combined. Allow to set for 10 minutes.

4. Preheat oven to 350F and grease a muffin tin.

5. Portion dough into 10 tiny, round pieces. Place dough into muffin tins and flatten evenly using fingers so that the dough forms to the shape of a cup. Portion nectarines into each cup.

6. Bake for 30 minutes.

7. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
12 oz of whole wheat flour
2.64 oz of baking stevia
8 nectarines


Breakfast Pockets

Total Time: 1 Hour and 30 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 20 Minutes| Servings: 5 | Approximate Calories Per Serving: 396

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Ingredients
2 cups of all purpose flour
1 and 1/2 cups of water
1/2 cup of baking stevia
28 oz of extra firm tofu
2 bell peppers
3 shallots
3 cloves of garlic
1/4 cup of nutritional yeast

Directions
1. Drain tofu and press by wrapping with a paper towel and placing between 2 plates. Let sit for 10 minutes.

2. While tofu is pressing, dice shallots and bell peppers and mince garlic.

3. Add pressed tofu to a bowl and mash. Combine with nutritional yeast and mix well.

4. Heat a large frying pan to medium heat and drizzle with oil. Add in tofu and veggies. Saute for 20 minutes or until tofu becomes browned.

5. Preheat oven to 350 F and grease a baking sheet.

6. In a bowl, mix all purpose flour, stevia and water. Let set for 5 minutes.

7. Separate the dough evenly into 10 portions and round out each piece of dough. Sprinkle a flat surface with a small amount of flour to prevent sticking. Roll out each piece of dough as thinly as possible into a rectangle. Place on baking sheet.

8. Once tofu mixture is done, portion evenly into the center of 10 pieces of dough. Fold the bottom and top towards the center, then fold the sides over the top and press to seal. Repeat until all pockets are sealed.

9. Bake for 40 minutes.

10. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
16 oz of all purpose flour
4 oz of baking stevia
28 oz of extra firm tofu
2 bell peppers
3 shallots
3 cloves of garlic
2 oz of nutritional yeast


Chocolate Blackberry Muffins

Total Time: 55 Minutes | Prep Time: 10 Minutes | Cook Time: 45 Minutes | Servings: 5 | Approximate Calories Per Serving: 266

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Ingredients
8 oz of blackberries
2 cups of whole wheat flour
1/3 cup of cocoa powder
1/2 cup of baking stevia
1 tsp of baking soda
1 tbsp of baking powder
1 and 1/2 cups of unsweetened vanilla almond milk

Directions
1. Add blackberries to a saucepan and cook for 15 minutes on medium heat. Stir occasionally. Remove blackberries from heat and allow to cool.

2. Preheat oven to 350 F and grease a muffin tin with cooking spray.

3. In a bowl, combine blackberries, whole wheat flour, cocoa powder, baking stevia, baking soda, baking powder, and almond milk. Mix well.

4. Portion batter equally into 10 muffin tins and bake for 30 minutes.

5. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
8 oz of blackberries
16 oz of whole wheat flour
2.64 oz of cocoa powder
4 oz of baking stevia
0.17 oz of baking soda
0.5 oz of baking powder
12 oz of unsweetened vanilla almond milk


Overnight Oats with Brown Sugar Pears

Total Time: 8 Hours and 10 Minutes | Prep Time: 10 Minutes | Passive Time: 8 Hours | Servings: 1 | Approximate Calories Per Serving: 402

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Ingredients
1/2 cup of rolled oats
1 cup of unsweetened vanilla almond milk
1 tsp of brown sugar stevia blend
2 pears

Directions
1. Add rolled oats, almond milk and stevia to a tupperware container and mix well. Cover and refrigerate overnight.

2. When ready to serve, slice pear into bite-size pieces, removing core. Add to oats and mix well.

Grocery List
20 oz of rolled oats
40 oz of unsweetened vanilla almond milk
0.85 oz of brown sugar stevia blend
10 pears


Pluot Peach Smoothie Bowl

Total Time: 10 Minutes | Prep Time: 10 Minutes | Servings: 1 | Approximate Calories Per Serving: 433

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Ingredients
1 cup of rolled oats
1 pluot plum
1 peach
1 cup of unsweetened vanilla almond milk

Directions
1. Place plum, peach and almond milk into a blender and puree until smooth.

2. Place 1 cup of rolled oats into a bowl and pour over plum peach mixture. Mix well.

3. Serve immediately.

Grocery List
40 oz of rolled oats
5 pluot plums
5 peaches
40 oz of unsweetened vanilla almond milk


Vanilla Maple Pecan Pancakes

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 5 | Approximate Calories Per Serving: 494

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Ingredients
2 cups of whole wheat flour
2 cups of unsweetened vanilla almond milk
1 tsp of baking soda
8 tbsps of maple syrup
1 tsp of vanilla extract
5 oz of pecan pieces

Directions
1. Heat a small frying pan to medium heat.

2. Combine whole wheat flour, almond milk, baking soda, 3 tbsps of maple syrup and vanilla extract into a bowl and mix well. Portion approximately 2 tbsps of mixture into frying pan and cook for 2-3 minutes per side or until each side is browned and cooked through. Batter should yield 5 pancakes.

3. Portion pancakes into tupperware and top with maple syrup and pecans.

Grocery List
16 oz of whole wheat flour
16 oz of unsweetened vanilla almond milk
0.17 oz of baking soda
4 oz of maple syrup
0.17 of vanilla extract
5 oz of pecan pieces


Banana Walnut Muffins

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 460

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Ingredients
2 cups of whole wheat flour
3 ripe bananas
1 and 1/2 cups of unsweetened vanilla almond milk
1 tbsp of baking powder
1 tsp of baking soda
5 oz of walnut pieces

Directions
1. Preheat oven 350 F and grease a muffin tin.

2. Add bananas to a large mixing bowl and mash until smooth. Add in all other ingredients and mix well.

3. Portion batter equally between 10 muffin cups. Bake for 30 minutes or until fully cooked.

4. Let cool and portion into tupperware.

Grocery List
16 oz of whole wheat flour
3 ripe bananas
12 oz of unsweetened vanilla almond milk
0.5 oz of baking powder
0.17 oz of baking soda
5 oz of walnut pieces


Peach Cobbler Crepes

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 313

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Ingredients
1 and 1/2 cups of all purpose flour
1/2 cup of baking stevia
1 and 1/2 cups of unsweetened vanilla almond milk
10 peaches

Directions
1. Slice each peach into chunks, removing pits. Add to a medium sauce pan and heat to medium heat. Reduce for 20 minutes. Set aside and let cool.

2. Heat a medium-sized frying pan to medium heat.

3. In a mixing bowl, combine flour, almond milk and baking stevia. Portion about 2 tbsps of batter onto pan and spread out as thinly as possible. Cook each side for 1-2 minutes or until lightly browned and fully cooked through. Repeat until batter is fully used. It should yield 10 crepes.

4. Portion crepes into tupperware and fill evenly with peach mixture.

Grocery List
12 oz of all purpose flour
4 oz of baking stevia
12 oz of unsweetened vanilla almond milk
10 peaches