Sweet Spot Recipes. On Track Sweet Spot 10 recipes that should hit the spot!

Size: px

Start display at page:

Download "Sweet Spot Recipes. On Track Sweet Spot 10 recipes that should hit the spot!"

Ann Adams
5 years ago
Views:

1 Sweet Spot Recipes On Track Sweet Spot 10 recipes that should hit the spot!

Banana Cinnamon Smoothie #breakfast #snack #vegetarian #vegan #eggfree #glutenfree #nutfree #smoothie #dairyfree #lowfodmap #elimination #nightshadefree 7 ingredients 5 minutes 2 servings 1.

2 Banana Cinnamon Smoothie #breakfast #snack #vegetarian #vegan #eggfree #glutenfree #nutfree #smoothie #dairyfree #lowfodmap #elimination #nightshadefree 7 ingredients 5 minutes 2 servings 1. Add all ingredients to blender and blend until smooth. Pour into a glasses and enjoy! 1/2 cup Vanilla Protein Powder 2 tbsps Ground Flax Seed 2 tbsps Chia Seeds 2 Banana (frozen) 4 Ice Cubes 2 cups Water 1/2 tsp Cinnamon

3 Dark Chocolate & Walnuts #snack #dessert #vegetarian #lowfodmap #ketogenic #nightshadefree #vegan #eggfree #glutenfree #dairyfree 2 ingredients 5 minutes 4 servings 1. Divide dark chocolate and walnuts between bowls. Enjoy! 1 cup Walnuts 100 grams Dark Organic Chocolate (at least 70% cacao)

4 Chocolate Cupcakes #snack #dessert #vegan #vegetarian #eggfree #nightshadefree #glutenfree #nutfree 15 ingredients 3 hours 12 servings 1. Preheat oven to 350 degrees F and line a muffin pan with 12 liners. Brush the liners with coconut oil to prevent the cupcakes from sticking. 2. Peel the sweet potato and dice into small cubes. Fill a saucepan with 2 inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl. Mash with a fork to make a smooth puree. Divide the sweet potato puree. For 12 cupcakes 1 cup will be used for the batter and 1.5 cups for the frosting. 3. In a large mixing bowl, combine the ground flax, water, almond milk, apple cider vinegar and baking soda. Whisk and let stand for 5 minutes to thicken slightly. Add the maple syrup, coconut sugar, sea salt, coconut oil, almond flour, oat flour, all-purpose gluten-free flour, and half of the cocoa powder. Mix the batter until thoroughly combined. 4. Divide the batter between cupcake liners and bake for minutes or until a toothpick comes out clean. Remove from the oven. Let sit in the pan for 20 minutes before transferring to a rack to cool completely. 5. Make the frosting by adding the remaining sweet potato puree to a small saucepan with the chocolate chips. Heat over medium heat until the chocolate chips are completely melted. Transfer to a food processor, add the remaining cocoa powder and process until very smooth. 6. Let the frosting and cupcakes completely cool to room temperature before frosting. Frost using a piping bag or a spatula then let chill for an hour in the fridge. Enjoy! 2 Sweet Potato (large) 2 tbsps Ground Flax Seed 1/3 cup Water 1 tbsp Apple Cider Vinegar 1 1/2 tsps Baking Soda 1/4 cup Maple Syrup 1/4 cup Coconut Sugar 1/2 tsp Sea Salt 1/4 cup Coconut Oil (melted) 1/2 cup Almond Flour 1/2 cup Oat Flour 3/4 cup Unsweetened Almond Milk 3/4 cup All Purpose Gluten-Free Flour 1 cup Cocoa Powder (divided) 1 1/2 cups Organic Dark Chocolate Chips

5 Chocolate Chip Cookies #snack #dessert #vegan #nightshadefree #vegetarian #eggfree #glutenfree 7 ingredients 20 minutes 12 servings 1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. 2. Combine the almond flour and baking powder together in a mixing bowl. Mix well. Then add in the remaining ingredients and mix again. 3. Plop the dough onto the baking sheet using a heaping tablespoon. Use the palm of your hand to gently form and flatten the cookies. 4. Place in the oven and bake for about 15 minutes for soft cookies, or 15 to 20 minutes for crunchy cookies. 5. Remove from oven and let cool. Enjoy! 1 1/2 cups Almond Flour 3 tbsps Maple Syrup 1 1/2 tsps Baking Powder 3 tbsps Coconut Oil (melted) 1 tsp Vanilla Extract 2 tbsps Unsweetened Almond Milk 1/3 cup Organic Dark Chocolate Chips

Coconut Chickpea Blondies #snack #dessert #vegan #vegetarian #nightshadefree #eggfree #glutenfree #dairyfree 9 ingredients 45 minutes 16 servings 1.

6 Coconut Chickpea Blondies #snack #dessert #vegan #vegetarian #nightshadefree #eggfree #glutenfree #dairyfree 9 ingredients 45 minutes 16 servings 1. Preheat oven to 350 degrees F and brush a baking dish with coconut oil (use an 8x8 pan for 16 blondies). 2. Add all ingredients to a food processor and process until smooth. 3. Spread the batter evenly into the pan. (The batter will be very sticky, so brushing a spatula with coconut oil first will help.) Sprinkle extra coconut over the top and press in gently. 4. Bake for minutes or until toothpick comes out clean and edges are slightly browned. Let cool for 20 minutes, then cut into squares. Enjoy! 3/4 tsp Coconut Oil 1/2 tsp Cinnamon 1/4 tsp Sea Salt 2 cups Chickpeas (cooked) 1/2 cup Almond Butter 1/4 cup Maple Syrup 1/4 tsp Baking Powder 1/4 tsp Baking Soda 1/3 cup Unsweetened Shredded Coconut (plus extra for garnish)

Peanut Butter Cup Overnight Oats #breakfast #snack #vegetarian #vegan #eggfree #glutenfree #dairyfree #lowfodmap #nightshadefree 7 ingredients 8 hours 3 servings 1.

7 Peanut Butter Cup Overnight Oats #breakfast #snack #vegetarian #vegan #eggfree #glutenfree #dairyfree #lowfodmap #nightshadefree 7 ingredients 8 hours 3 servings 1. Combine oats, almond milk, peanut butter, chia seeds, maple syrup, cocoa powder and water in a large glass container. Stir well to evenly mix. Cover and store in the fridge overnight. 2. Remove from fridge. Divide into single-serving size jars or containers. Enjoy! 1 1/2 cups Oats (quick or rolled) 2 tbsps Chia Seeds 2 tbsps Maple Syrup 1 tbsp Cocoa Powder 1/2 cup Water 1 1/2 cups Unsweetened Almond Milk 1/4 cup All Natural Peanut Butter

Fudgey Protein Brownies #snack #eggfree #glutenfree #dessert #dairyfree #lowfodmap #nightshadefree 6 ingredients 30 minutes 9 servings 1. Preheat oven to 350.

8 Fudgey Protein Brownies #snack #eggfree #glutenfree #dessert #dairyfree #lowfodmap #nightshadefree 6 ingredients 30 minutes 9 servings 1. Preheat oven to 350. Line a cake or loaf pan with parchment paper. 2. In a small saucepan over low-medium heat, melt the peanut butter. 3. In a mixing bowl, mash the bananas, cocoa powder, protein powder and nut butter until combined. Stir in chocolate chips. 4. Pour into pan, sprinkle with walnuts and bake for 25 minutes. Remove from oven and let cool completely before serving. 1 cup All Natural Peanut Butter 4 Banana 1/2 cup Cocoa Powder 1/2 cup Organic Dark Chocolate 1/2 cup Chocolate Protein Powder Chips 1/2 cup Walnuts (chopped)

Pina Colada Ice Cream #snack #vegetarian #vegan #paleo #eggfree #glutenfree #nutfree #dessert #dairyfree #lowfodmap #nightshadefree 3 ingredients 5 minutes 2 servings 1.

9 Pina Colada Ice Cream #snack #vegetarian #vegan #paleo #eggfree #glutenfree #nutfree #dessert #dairyfree #lowfodmap #nightshadefree 3 ingredients 5 minutes 2 servings 1. Add all ingredients to food processor and blend. Occasionally scrape down the sides and continue to blend until smooth (approximately 3 minutes). 2. Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at least 1 hour before scooping. 1 Banana (sliced and frozen) 1 cup Pineapple (cut into chunks and frozen) 1/4 cup Organic Coconut Milk (canned)

Strawberry Rhubarb with Banana Cashew Cream #vegetarian #vegan #paleo #glutenfree #dairyfree #snack #dessert #eggfree 5 ingredients 15 minutes 2 servings 1.

10 Strawberry Rhubarb with Banana Cashew Cream #vegetarian #vegan #paleo #glutenfree #dairyfree #snack #dessert #eggfree 5 ingredients 15 minutes 2 servings 1. Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. 2. Combine cashews, water and banana in a blender. Blend very well until smooth and creamy. 3. Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy! 1 cup Rhubarb (chopped) 1 cup Strawberries (sliced) 3/4 cup Cashews (soaked for 1 1/2 cup Water hour and drained) 1 Banana (large, ripe)

Chocolate Almond Butter Pudding #snack #vegan #vegetarian #paleo #glutenfree #dairyfree #dessert #eggfree #nightshadefree 5 ingredients 5 minutes 3 servings 1.

11 Chocolate Almond Butter Pudding #snack #vegan #vegetarian #paleo #glutenfree #dairyfree #dessert #eggfree #nightshadefree 5 ingredients 5 minutes 3 servings 1. Combine all ingredients in a food processor or blender and blend until smooth and creamy. You may need to occasionally scrape down the sides. 2. Divide into small bowls, add your choice of toppings or enjoy as is! 2 Avocado (peeled and pits removed) 1/4 cup Maple Syrup 1/2 cup Unsweetened Almond Milk 2 2/3 tbsps Cocoa Powder 1/4 cup Almond Butter

Breakfast. Lunch. Snack 1. Dinner. Snack 2. Chickpea Waldorf. Grapes & Almonds. Banana with Peanut. Powerhouse Veggie

Breakfast. Lunch. Snack 1. Dinner. Snack 2. Chickpea Waldorf. Grapes & Almonds. Banana with Peanut. Powerhouse Veggie Mon Tue Wed Thu Fri Sat Orange Immunity Booster Orange Smoothie Immunity Booster Sweet Smoothie Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats