Peaches and Cream Protein Smoothie

Summer is here and it’s getting warmer by the day. Keep cool—while staying healthy—with this peach-flavored delight. This smoothie will steal a peach of your heart—and make your taste buds go crazy!

Peaches and Cream Protein Smoothie
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Peaches and Cream Protein Smoothie
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Ingredients
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cups frozen peaches
  • 1 scoop vanilla protein powder
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1 cup ice
Servings:
Instructions
  1. Place all ingredients in a blender and puree until smooth. Add more or less ice for desired consistency. Substitute Greek yogurt for protein powder if desired.
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Homemade Chocolate Bark

This chocolatey, decadent dessert is perfect for an on-the-go snack or an after-dinner sweet treat.

Homemade Chocolate Bark
Homemade Chocolate Bark
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Servings
1 batch
Servings
1 batch
Homemade Chocolate Bark
Homemade Chocolate Bark
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Servings
1 batch
Servings
1 batch
Ingredients
  • 10 ounces semisweet chocolate chunks
  • 1/4 teaspoon cardamom
  • 1-2 tablespoons dried rose petals
  • 2 tablespoons pink peppercorns
  • 2 tablespoons pistachios, chopped
Servings: batch
Instructions
  1. Melt chocolate over double boiler until completely melted.
  2. Stir in cardamom. Pour mixture onto a greased cookie sheet and spread.
  3. Top with rose petals, peppercorns, and pistachios.
  4. Freeze until set.
  5. Remove and break into pieces. Store in refrigerator.
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5 Ingredient Granola Bars

5 Ingredient Granola Bars
5 Ingredient Granola Bars
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5 Ingredient Granola Bars
5 Ingredient Granola Bars
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Ingredients
  • 1 heaping cup packed dates (pitted, Deglet Nour, or medjool)
  • 1 ½ cups rolled oats
  • 1 cup roasted, unsalted almonds, loosely chopped
  • ¼ cup maple syrup, agave nectar, or honey
  • ¼ cup cup creamy, salted natural peanut butter or almond butter
  • *Optional: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Servings:
Instructions
  1. Process dates in food processor for about 1 minute until a dough-like consistency is formed. In a large mixing bowl, combine processed dates, oats, and almonds and set aside. Warm maple syrup, agave nectar, or honey with peanut or almond butter in small saucepan over low heat. Stir into oat mixture, breaking up dates to disperse throughout. Mix in optional ingredients, if desired. Once thoroughly mixed, transfer to 8 x 8 in. baking dish lined with plastic wrap or parchment paper. Press down firmly until uniformly flattened. Cover with parchment or plastic wrap and place in fridge or freezer for 15-20 minutes. Remove bars from pan and store in airtight container for up to a few days.
  2. Optional: toast your oats—and almonds, if raw—at 350 degrees for 10-15 minutes or until slightly golden brown.
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Multi-Fruit Ice Cubes or Popsicles

Multi-Fruit Ice Cubes or Popsicles
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Multi-Fruit Ice Cubes or Popsicles
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Instructions
Melon and Coconut
  1. Peel, stone, and cube 1/2 melon. Puree with 2 tablespoons lime juice. Spoon into an ice-cube tray to fill halfway up, then freeze until solid. Mix 400 ml coconut milk and 2 tablespoons icing sugar. Pour over the melon and freeze again. Or make into popsicles!
Peach and Lavender
  1. Stone and cube 4 peaches. Quickly soak in boiling water, then puree with juice of 1 lime. Stir in lavender buds and spoon into an ice-cube tray, then freeze until solid.
Cucumber
  1. Peel and cube 1 cucumber. Puree in your blender with 2 tablespoons lime juice, filter, and discard the remaining pulp, then fill an ice-cube tray and freeze until solid.
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Immunizer Smoothie

Immunizer Smoothie
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Immunizer Smoothie
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Ingredients
  • 8 oz coco milk
  • 1 banana (frozen)
  • 1 handful spinach
  • 1/2 cup mango (frozen)
  • 1 inch fresh tumeric
  • 1 inch fresh ginger
  • 1 tablespoon honey
Servings:
Instructions
  1. Put all ingredients in high speed blender and blend until smooth and creamy.
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Spiralized Apples with Vanilla Bean Ice Cream

SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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Creamy ice cream topped with spiralized apples will be a huge dessert hit!
SPIRALIZED APPLES WITH VANILLA BEAN ICE CREAM
Spiralized Apples with Vanilla Bean Ice Cream
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Creamy ice cream topped with spiralized apples will be a huge dessert hit!
Ingredients
  • 2 apples (spiralized or diced)
  • 1 teaspoon vanilla extract
  • vanilla bean ice cream
  • pecans (toasted)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut palm sugar
Servings:
Instructions
  1. Heat coconut oil in pan. Add apples and cook until soft. Add vanilla, cinnamon and sprinkle with coconut palm sugar. Toss until well coated and serve over vanilla bean ice cream. Top with toasted pecans.
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Gluten-Free Espresso Sea Salt Brownies

Gluten-Free Espresso Sea Salt Brownies
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Gluten-Free Espresso Sea Salt Brownies
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Ingredients
  • 3/4 cup coconut oil (measured while solid)
  • 3 eggs
  • 3/4 cup Pamela's Gluten Free Baking Mix
  • 4-5 oz Enjoy Life Chocolate Chunks
  • 1/2 tsp vanilla
  • 1 cup coconut palm sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp espresso
  • smoked sea salt
Servings:
Instructions
  1. Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat. Whisk the chocolate mixture in a bowl with palm sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Add the espresso. Stir in the flour and salt until just combined. Pour into a 9-inch square baking dish that has been sprayed with non-stick spray and bake for 25 minutes. Serve with vanilla ice cream or gelato.
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Raw Lemon Custard Parfaits

Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Raw Lemon Custard Parfaits
Raw Lemon Custard Parfaits
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Ingredients
  • 1 cup cashews soaked
  • 1/4 cup coconut oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 tbsp raw honey
Servings:
Instructions
  1. Place all ingredients in a high-speed blender. Blend until creamy. Refrigerate until chilled. Layer in a parfait dish alternating custard and fresh fruit. Top with nuts or shredded coconut or topping of your choice.
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Gluten-Free Espresso Crunch Cookies

gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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gluten-free cookies mazopiya
Gluten-Free Espresso Crunch Cookies
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Ingredients
Dry Ingredients
  • 3/4 cup Pamela's Gluten Free Baking Mix
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp salt
Melt; Add
  • 4 tbs butter
  • 1 egg
  • 3/4 tsp vanilla
  • 1/2 cup agave syrup
  • 1 1/2 tbs espresso
  • 4 ounces chocolate
Fold In
  • 1/3 cup chocolate chips
  • 4 tbs raw cacao nibs
Servings:
Instructions
  1. Whisk dry ingredients and set aside. Melt chocolate and add espresso and mix well. Add melted butter and vanilla and mix well. Add agave and stir until well-blended. Add egg and mix well. Combine wet with dry ingredients until well-blended. Fold in chips and cacao nibs. Drop by tablespoons on greased cookie sheet and top with smoked sea salt (optional). Bake at 350 degrees for 10 minutes.
Recipe Notes

This gluten-free cookie recipe is courtesy of Carla Cohen (class instructor).

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Poached Pears with Vanilla Beans

poached pears
Poached Pears with Vanilla Beans
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This elegant dessert is easy to make, and it’s healthy too! Satisfy your sweet tooth with this melt-in-your mouth dish while getting in an extra serving of fruit. Wow guests, and watch your waistline.
poached pears
Poached Pears with Vanilla Beans
Print Recipe
This elegant dessert is easy to make, and it’s healthy too! Satisfy your sweet tooth with this melt-in-your mouth dish while getting in an extra serving of fruit. Wow guests, and watch your waistline.
Ingredients
  • 6 firm-ripe pears, peeled, cored and halved
  • 8 cups organic apple juice
  • honey to taste
  • scrapings from inside half of a vanilla bean
  • 1/8 tsp ground black pepper
  • 2 tbs unsalted butter
  • 1 vanilla bean, cut into slivers
Servings:
Instructions
  1. Gently simmer pears in a medium pot with the apple juice, honey, vanilla scrapings, and pepper. Simmer for about 8 minutes, or until tender. Remove pears and arrange on a platter. Boil down the liquid until syrupy. Spoon the syrup over the pears. Sauté the vanilla slivers in the hot butter until highly aromatic. Spoon over the pears and serve. Pears can be stored in the unreduced syrup overnight, and the dish finished the following day.
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