Andrea Giang @CookWitWalflowr
Peanut Butter Banana French Toast https://cookingwithawallflower.com/2019/05/12/peanut-butter-banana-french-toast/ …
Flahavan’s Banana Protein Smoothie
Banana Protein Smoothie
Boost your protein with this tasty delight!
Serves 2|Takes 5 minutes
INGREDIENTS:
20g Flahavan’s Progress Oatlets
1/2 chopped banana, frozen
250ml milk or nut milk
30g plain protein powder
½ tsp vanilla protein powder
1 medjool date
METHOD:
Place all the ingredients in a blender and blend until smooth.
Peanut Butter Banana French Toast@CookWitWalflowr
Andrea Giang @CookWitWalflowr
Peanut Butter Banana French Toast https://cookingwithawallflower.com/2019/05/12/peanut-butter-banana-french-toast/ …
Knockout Night-time Cookies
August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Knockout Nighttime Cookies
Makes 6 servings
Ingredients
- ½ cup mashed banana (about 1 medium banana)
- 2 tablespoons almond butter
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw walnuts
- ½ cup dried cherries
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
- For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
- Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
Knockout Night-time Cookies
August 1, 2020 — 22:21 PM
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Knockout Nighttime Cookies
Makes 6 servings
Ingredients
- ½ cup mashed banana (about 1 medium banana)
- 2 tablespoons almond butter
- ½ cup unsweetened shredded coconut
- ½ cup chopped raw walnuts
- ½ cup dried cherries
- ⅓ cup rolled oats (gluten-free if needed)
- ¼ cup flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
- For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
- Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
Hot Oats! with chopped banana, a sprinkle of cinnamon, a drizzle of honey and topped with almond flakes
Brrrrr…. there’s a chill in the air! What better way to warm things up on a cold morning than with a simple yet delicious bowl of porridge? Oats topped with chopped banana, a sprinkle of cinnamon, a drizzle of honey and topped with almond flakes is the perfect breakfast to beat the autumnal chill.
Flahavans Oat and Raspberry cookies
Makes 12
Ingredients
- 120g Flahavan’s Progress Oats
- 2 tablespoons almond butter or peanut butter
- 3 tablespoons brown sugar
- 1 banana mashed
- 100g of raspberries
Method
- Preheat oven to 180”C.
- Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
- Gently fold in the raspberries
- Form dough into small balls.
- Press the balls of dough slightly with your palm
- Bake for 12-15 minutes
- Let them sit for 10-12 minutes to before serving.
Foodaware 