For the Love of Food

Ingredients 3/4 cup all-purpose flour (3.75oz or 108g by weight) 2 tsp baking powder 1 tbsp orange zest (zest of 1 orange) 1/2 tsp kosher salt 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup 1/3 cup melted coconut oil (79g by weight) 2 large eggs 1 tsp vanilla extract 1.5 cups frozen blueberries* (172g by weight) Instructions  Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk to combine the flour, baking powder, orange zest, and salt. Set aside. In a large bowl, whisk to combine the sourdough discard, maple syrup, coconut oil, eggs, and vanilla extract. Be patient with it, as the discard takes a decent amount of mixing to incorporate everything in, especially if it's cold from the fridge and not at room temperature. Add the dry ingredients to the wet, and mix. You may use a whisk at first but will need to switch to using a spatula as it gets thick. Just before the flour is fully incorporated, gently add the blueberries, ...

 2 bananas mashed  1/4 cup honey  1/2 cup almond butter  2 cups rolled oats  2 table spoons dark chocolate chips.  Half table spoon of cinnamon  scoop or 2 of protein powder.  Mix all together roll into little balls with ice cream scooper , freeze for a few hours, and then refrigerate  

 

  👨‍🍳 Vegan Chocolate Spread - Nutella 2.0 Recipe Ingredients 1 can chickpeas (or 1 ½ cups cooked chickpeas) 6 Medjool dates, pitted ½ cup cocoa powder 1 cup hot water Dry chickpea, roast 425 F for 30 minutes Put in food processor with remaining ingredients Enjoy! save in the fridge for up to 5 days https://youtu.be/V5asdNp3bwE

Makes about 12 servings, 2 balls each) Total Time: 1 hr. 15 min. Prep Time: 15 min. Cooking Time: None ¾ cup all-natural smooth peanut butter ¼ cup pure pumpkin puree ¼ cup raw honey ¾ cup dry old-fashioned rolled oats 3 scoops Vanilla Shakeology ½ tsp. ground cinnamon 2 Tbsp. mini chocolate chips 12 small pretzel sticks, each broken into 2 pieces Combine peanut butter, pumpkin, honey, oats, Shakeology, and cinnamon in a medium bowl; mix well with clean hands or a rubber spatula. Shape mixture into twenty four walnut size balls. Arrange chocolate chips in protein balls to resemble jack-o-lantern faces. Stick a pretzel piece into the top of each protein ball to make a stem. Place in airtight container; refrigerate for at least 1 hour before serving. Nutritional Information (per serving): Calories: 184 Total Fat: 10 g Saturated Fat: 2 g Cholesterol: 2 mg Sodium: 138 mg Carbohydrates: 18 g Fiber: 2 g Sugars: 10 g Protein: 9 g Fix...

Holiday Spice Popcorn Servings:  4–5 Time:  5–10 minutes Difficulty:  Easy Print Ingredients: 1/2 cup of unpopped popcorn (12–16 cups popped popcorn) 1/8–1/4 cup unrefined coconut oil 2 Tbsp. maple syrup 2 drops clove essential oil 2 drops orange essential oil 2 drops cinnamon bark essential oil 1 toothpick nutmeg essential oil (dip a toothpick in the oil bottle, and then stir the toothpick into the coconut and maple syrup mixture) Salt to taste Cinnamon powder (optional) Instructions: Pop popcorn kernels, and then place popped popcorn in a large bowl or brown paper bag. Heat coconut oil and maple syrup over low heat until liquified. Remove from heat, and let cool for a couple minutes. Stir in essential oils. Pour coconut oil mixture over popcorn, and stir or shake to combine. Add salt and cinnamon powder to taste. Extra Ideas Throw in other food items such as coconut flakes, nuts, dried fruit, chocolate chips, slivered almonds, etc. Tr...