tropical granola pineappple-coconut-cashew

Tropical Granola, Pineapple-Cashew-Coconut

tropical granola pineappple-coconut-cashew

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

I actually just had this jar on the picture and just kept saying mmmmmh, mmmmmh, mmmmmh, no joke.
Try it, you will be mmmmmh, mmmmmh-ing too

tropical granola pineappple-coconut-cashew

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

One bite and you will be swept away to a Tropical Sandy Beach with Palm trees and a beautiful sunrise.
Sweet Pineapple, coconut flakes, salty cashew nuts, chia seeds, oats…. Pure heaven

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

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Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO

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Chocolate Granola, only 6 Ingredients

When I was making this Granola, I was thinking about a story I read about a man who for a bet ate a spoonful of unsoaked Chia seeds and ended up in the emergency room. Apparently they stuck to his throat and he couldn’t swallow any more and all sorts of horrible things happened to this poor man.
The reason I’m telling you this is because it shocked me so much, I never thought of it as being dangerous to eat Chia seeds.
So basically I am warning you, always soak your Chia seeds before consuming, just to be safe.
I use to sprinkle them over salads, but now I don’t anymore, I mean you never know. Why take any chances, right?

This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

INGREDIENTS;

4 Cups whole rolled oats

1 Cup large Coconut flakes

1/2 Cup whole almonds

1/3 Cup honey

1/4 Cup coconut oil

1/4 Cup cacao powder

METHOD:
Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

Detox tips for January plus Smoothie freezer packs.

Let’s get down to business.

If you are anything like me, you couldn’t wait to get back on track and start with nutritious healthy food now that we’ve started the new year.
I feel like I am in desperate need to replenish. How about you?

Although I had a great time during the whole month of December, enough is enough.
The first thing I do, is to clean out the fridge and check very well what you have, write it down if necessary. Plan meals to use up leftovers if you have any, and as far as I’m concerned throw out the fattening stuff. Get rid of chips and salty stuff too. We need to get rid of all that water retention, you may not notice it per se, but you’ve got excess water weight for sure, unless you only ate carrots and cucumbers in December.
Cleaning your fridge helps you to get the right mindset, it gets you in the mood to fill the fridge with vegetables and beautiful crunchy nutritious foods.

Clean the fridge as you normally would and then rinse with warm water and soda to get rid of any smells.
Then what I do is, I get lots of vegetables, wash them, prepare them and put them in containers in the fridge at eye level. So whenever I’m hungry I can pick a healthy snack, Other things I may have are a bowl of hard boiled eggs, fat free yoghurt and low carb fruits. Some nuts are ok too, unless you want to loose a lot of weight then you really need to watch your portions, no more than 1 tablespoon a day.

TIP No. 1:
First thing in the morning drink a glass of warm water with the juice of half a lemon.  It purifies and detoxes the body from toxins and also kick starts your metabolism. And I mean…..it does wonders.Wait for twenty minutes before consuming anything else.
Meanwhile make your detox water for the day.

TIP No. 2:
Make Detox water
Boil 2 liters of water ( about 0.5 gallon / 8 1/3 Cups) and let it sit for two minutes or so.
Pour in a large container or teapot over 2 tablespoons of Dandelion thee, the juice of half a lemon, a few slices of ginger and one bag of green tea. Leave to infuse and drink all of it during the day. If you must,  sweeten with little bit of Stevia.

Now let’s make some smoothie packs;

When you have smoothie packs ready in the freezer you will be less tempted to grab something else, and you might even feel a little guilty if you do because you really don’t have any excuses not to have a smoothie (wink).

The first thing you need to do, a day in advance, is to freeze coconut milk in an ice cube tray. It’s the best thing ever, great for smoothies and also for recipes that require just a bit of coconut milk.

Then we are going to freeze two or three more trays with a mixture of yoghurt, flax and almond butter, like this;

32 oz. of high protein yoghurt (more protein will keep you full the longest, I like Skyr)

3 tablespoons flax seeds

6 tablespoons almond butter.

Mix this in a bowl and divide over the ice cube trays. Freeze. When ready divide over six zip lock bags. This is the base. Now add the remaining ingredients and store the bags in the freezer. I have given you a few examples of what to put in the zip lock bags, but you can add whatever you like.

       

Blueberry Acaï Spinach

1 cup spinach

1 cup blueberries

2 tsp. Acaï  powder or a frozen Acaï  pack

1/2 banana, sliced

Pineapple Goji

1 cup pineapple cut into chunks

1 tbsp. dried goji berries (I love these)

1 whole banana, sliced

5 frozen coconut milk cubes

Mango Passion Baobab

1 cup Mango chunks

pulp from 1 passion fruit

1 banana

1 tsp. Baobab powder (optional)

1 tangerine in segments

Green Detox

1 cup kale

1 apple or pear, peeled and core removed

1 kiwi

1 lemon segment

1/2 banana

Strawberry Fields

1 1/2 cups strawberries

1 orange, peeled and in segments

1/2 banana

Raspberry Delight

1 Cup raspberries

1/2 Cup strawberries

5 frozen coconut milk cubes

1/2 banana

Chocolate Moca Smoothie

1 banana

1/2 cup blueberries

1 tablespoon semi sweet chocolate chips

1/4 avocado

1 tsp. instant expresso powder

(no yogurt cubes in this one, replace with milk of choice)

When ready to use:

Place freezer bag ingredients in a blender and add 1/2 cup almond milk or soy. Blend until smooth. Add a little water if you like it a bit thinner. Enjoy and feel the goodness!

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Cherry Chocolate Chip Bundt Cake

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First of all I want to wish you all a very Merry Christmas!

This year we decided to do the food celebration in our home on Christmas Eve, since we won’t be home on Christmas Day.

I am kind of looking forward to having my food prepared for me on Christmas day, I think it might actually be the first time in my life (as an adult) that I am not cooking.

So, on Christmas Eve we are going to have a buffet style dinner  with lots of bites and appetizers and goodies, no real cooking involved and lots of desserts. Of course lots of desserts.

I am going to put this cake on the table too and I’m kinda hoping there will some left for Christmas morning. Fingers crossed…

It’s a pretty straight forward cake with just some glacé cherries and chips since kids don’t like to many “things” in their cake.

And the good part is you can make a day or two in advance.

Ingredients;

1 C. butter, at room temperature and cut into cubes

1 1/4 C. Caster Sugar , packed

3 large eggs at room  temperature

2 C. Self Rising Cake Flour

4 tbsp. Whole Milk

1 tbsp. Pure Vanilla Extract

25 red   Glace Cherries cut in half

1/2 C. Semi-Sweet Chocolate chips

1 tbsp. flour

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Method;

Pre heat oven to 160° C  / 320° F

Butter your Bundt pan very well and dust with flour. Tap of excess flour.

Beat the butter until light and creamy in the bowl of your mixer.

Add the sugar and beat until pale and fluffy.

Add the eggs one at a time, waiting until fully incorporated before adding the next.

Add the vanilla.

Now add the cake flour in two times alternating with the milk.

Toss the chocolate chips and cherries with the tablespoon of flour, add to the batter. Mix it in with a spatula.

Divide the batter over the Bundt pan and even out with a spatula. Place on a rack, just below the middle in the oven.

Bake for about 60 to 70 minutes,  until a wooden skewer comes out dry.

Remove from oven and let cool on rack for at least 20 minutes before turning over the cake.

Decorate with icing or frosting.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Brownie Cookie Squares with Chocolate Fudge Layer brownie-cookies-squares-43

Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls

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Woo Hoo! I am so happy to share this recipe with you. I have been wanting to make these for a while but I was waiting for the perfect moment. So that was this past weekend. I had the whole recipe figured out in my head, ingredients, cooking times, the whole shebang, I just hadn’t actually made them yet because I wanted it to be closer to Christmas. And since today I was having my Christmas tree delivered  I had to stay home, and it seemed like the perfect moment had come.

Now about that christmas tree, does anyone else have their tree delivered? Because I had never heard of it. It felt very luxurious somehow. I live in an apartment and the thought of me struggling alone with a giant Christmas tree all the way from the parking lot to the building was more than I could bear so I researched and sure enough you can actually order them online and have them delivered to your living room.

No needles in my car, big hurray to that.

Anyway, I for one, am going to serve these on Christmas morning, among other things but they will have a place on the table. (…like, in front of me)

They are just so crazy delicious. Slightly crispy on the outside, and then a whole lot of oozing soft sweetened cream cheese, cranberry and chocolate chips all mingled together in perfect harmony.

I think I actually jumped a little when I tasted them, I was so excited. Normally I behave like an adult, but with all things Christmas going on I get a little excited and forget my poise.

What’s even better is that I made them with a can of croissant dough, that I had frozen in the can. Yes you can freeze a can of croissants!  I took out the  frozen can, wiggled off the wrapping  (you know, the ones you twist) and defrosted the dough in the microwave for two minute and I was ready to roll, literally.

You don’t have to have anything at room temperature either. So you can decide spur of the moment to bake them without planning.

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Serves 4

Ingredients;

1 can croissant dough

3/4 C.   Cream Cheese  mixed with 2 tablespoons of sugar of choice

1/2 C. cranberry jam / jelly / sauce or Holiday Cranberry and Pear Sauce with Star Anise.

cinnamon sugar made with 1 tablespoon sugar of choice + 2 tsp. cinnamon

1 beaten egg

1/3 Cup Semi-Sweet Chocolate

icing sugar for dusting

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Method;

Flour your work surface and pre heat the oven to  180° C / 350 ° F.

open the can of croissant dough and roll it out. You will have a long strip. I flattened it even more with a rolling pin so that it would seal the perforations in the dough.

Sprinkle over the entire length,  the cinnamon sugar leaving an inch from the seam free so that it will stick when closing.

With the help of a small spoon, place the cranberry  jelly on top, followed by the cream cheese.

Divide the chocolate chips over the entire length.

Brush the seam with the beaten egg. Carefully roll the strip over to close it.

Divide into four pieces with a knife, sealing the edges a little with your fingers. Carefully roll each one into a coil.

Put onto a baking sheet that has been covered with parchment paper.

Brush the tops with the remaining egg.

Place in the middle of the oven and bake for about 25 to 30 minutes.

Remove from the oven and let cool on a rack before dusting with icing sugar.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Triple Chocolate Donuts

…..chocolate, chocolate and more chocolate.

Ok, what I mean here is , there’s dark cocoa powder in the batter, dark chocolate chips in the batter and dark chocolate frosting on top. I mean, seriously, this is too much. No, it’s not….

Initially I made them for my daughter and her friends, but who was I kidding, really?

Off course I wasn’t going to resist. I mean I have a pretty strong will once I really watch what I am eating but at this point I am still in a transition state between eat whatever you want and watch what you eat land.

Since I have this donut pan I never ever buy donuts from the store anymore. In fact I would take on a bet to see who is quicker, me baking a few donuts or you getting them at the store. Anyone up for the challenge? No, this really is such an easy recipe and very fast.  I’m talking 5 minutes mixing, 9 minutes baking. Done.

While they cool, I make the frosting which is also very easy . And as soon as they are cool enough, after about 15 minutes, we frost because we can’t wait. It’s probably better to wait at least half an hour, but I like to see you wait that long when your whole house is smelling of freshly baked chocolate donuts and a teen daughter is pulling your arm.

Makes 8 donuts

Ingredients;

1 C. All Purpose Flour

2 tbsp. Cacao Powder

1/3 C. sugar of choice

1 tsp. Baking Powder

1/4 tsp. Baking Soda

pinch of Salt

1 large egg at room temperature

1/2 C. buttermilk (or mix plain yoghurt and milk 50/50)

1 tsp. Vanilla Extract

2 tbsp. melted butter

Frosting;

3 oz. dark Chocolate, chopped

1 tbsp. Honey

1 tbsp. butter

1 – 2  tbsp. freshly brewed hot coffee (or hot water)

Method;

Pre heat oven to 375° F

Mix all the dry ingredients in one bowl and the wet ingredients in an other.

Mix the wet in to the dry. DO NOT over beat.

Spoon the batter into the cavities of the pan.

Place on rack in the middle of the oven and bake for 9 – 10 minutes.

In my oven it is exactly 9 minutes. But insert wooden skewer to test for doneness to be sure. Every oven is a bit different.

Transfer to a rack to cool.

Meanwhile make the frosting by melting the chocolate and butter in the microwave at 20 second intervals until melted, stirring in between. Add the hot coffee and honey, stir.

Let cool a little bit and frost the donuts.

Not quite what you were looking for? How about Tartelettes aux Ganache

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Bar, an easy recipe for fat free and sugar free bars. Great for breakfast or as a snack. High Protein!!! SO Good.

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

      

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

2 C. Gluten Free Oats

1/2 C. Vanilla Protein Powder

1/2 C. Xylitol (or sweetener of choice)

1/2 C. Sunflower Seeds

1/4 C. Ground Flaxseed

1/4 C. Almond Flour

1 tbsp. Stevia Extract

1 tbsp. Lucuma Powder (optional)

1 tbsp. Psyllium Husk Powder

pinch of Pink Himalayan Salt

2/3 C. Applesauce

1/4 C. Unsweetened Soy milk

1 C. Frozen Cherries, cut in half

1/2 C. Sugar Free Chocolate Chips

Decoration:

2 oz Chocolate

3 – 4 Pistachios

chopped Goji Berries (optional)

Almond Cherry Chocolate Chip Granola Bars

Method;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Not quite what you’re looking for? How about these bars Macadamia-Cashew Bars

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Caramel Pumpkin Pie Baked Oatmeal

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This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.

Serves 6

Needed: Baking Dish 8.1″ Square (2 quart)

 

Ingredients;

1 lb. peeled pumpkin cubes

1 tbsp. melted butter

1/4 tsp. Pumpkin Pie Spice

1 tbsp. Organic Coconut Sugar

2 tbsp. milk of choice, I use Unsweetened Organic Soymilk

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2  2/3 C. Breakfast Oats (gluten-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Pink Himalayan Salt

1/2 C. Dark Chocolate Chips

2 C. milk of choice, I Use Unsweetened Organic Soymilk

2 large eggs

5 tbsp. Maple Syrup

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

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Method;

Preheat oven to 350° F

Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.

Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.

In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.

In an other bowl combine, oats, baking powder, spice, chocolate chips  and salt. Stir to mix.

Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.

Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.

Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.

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Not quite what you’re looking for? How about Fig & Walnut Whole grain Spelt Braid

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Fig and Walnut Whole grain Spelt Braid

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I had been walking around with this recipe in my head for a few months now, but with the temperatures we’ve had this summer there was no way I was turning on the oven.

So, finally the weather has become more apt for baking and to be honest I have really missed baking.

This bread is great for accompanying cheeses like blue cheese or goat cheese because  of the slight sweetness of the figs. It also goes very well with Pate or Serrano ham.

Toasted the next day is delicious too…and it freezes well.

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Makes 1 small loaf

Ingredients:

1 C. warm milk regular or unsweetened soy , about 100° F

2 tsp. yeast

2 tbsp. honey

2 tbsp. melted butter

1 1/2  C. whole grain spelt flour

1 1/2 C. plain spelt flour

1 tbsp. cocoa

1 1/2 tsp.salt

1/2 C. walnuts, chopped

2 1/2 oz. dried figs, chopped roughly

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Method:

Soak the figs in warm water for about 30 minutes.

Dissolve the yeast in the warm milk together with the honey. Let the yeast sit for 5-10 minutes or until frothy. Add the melted butter.

Put the flours with the cocoa in your mixing bowl, turn on the mixer fitted with the hook attachment and slowly add the milk/yeast/butter mixture. Mix it in and now add the salt.

Knead for 10 minutes, add the nuts and figs at the last minute, just enough to mix them in.

Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.

Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.

Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into three sausages. Form a braid.  Place into a greased loaf pan. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.

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Pre heat the oven to 190 C / 375° F

Remove the cling film and place on a rack in the middle of the oven. Bake for about 35 to 40 minutes. Check by tapping on the bread, if it sounds hollow it’s done.

Every oven is different so you really need to check the bread at around 30 minutes to see how it is going.

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Smoothies Galore

Since I post all my Smoothie Creations on Instagram on almost a daily bases, I thought I’d let you know about it and share some with you.

I am very passionate when it comes to making my healthy breakfast drinks, mostly smoothies and sometimes Smoothie Bowls. I try to make them as beautiful as I can and it has become a real sport for me.

I try to challenge myself to be as creative as I can be. Here are a few of my creations, they are tremendously beneficial to your health and will keep you full until lunch for sure.

Be sure to try at least one out, I’m telling you once you’re hooked, you’re hooked.

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Green:Spinach-Banana-Flax, White:Banana-Protein-Oat and Purple:Raspberry-Banana, each layer with soy milk and Stevia (2 servings)

    1. Blend 1 Cup Spinach, 1 banana, 1 tbsp Flax seeds with 1/2 – 1 cup  milk of choice.
    1. Blend  1 Banana, 2 tbsp Oats and 1 scoop vanilla protein with 1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana and 1/2 – 1 cup milk of choice.

Add Stevia to each mixture to sweeten. Hold your jar or glass tilted and fill with the different layers.

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Brown: Chocolate Chia Pudding-Stevia, Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Pomegranite nice cream (1 serving)

    1. Soak overnight 1/4 Cup Chia seeds & 1 -2 tsp. cocoa with 1 cup  milk of choice.
    1. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries add  1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana, 3 tbsp Poms seeds and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten. I have poured some melted chocolate over the rim of the jar and let it set in the fridge for half an hour.

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White: Skyr yoghurt, or yoghurt of choice

Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Soy milk

    1. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries and 1 cooked beet,  add  1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana, and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten.

Layer the yoghurt and the coloured smoothie layers like above.

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White: Soy Yogurt, Purple: Blueberry-Flax-Banana-Protein-Soy Milk (2 servings)

Mix 1 cup Yogurt with some Stevia and divide between two cute bottles.

Blend 1 cup Blueberries, 1 banana, 1 tbsp Flax seeds, 1 scoop vanilla protein and some milk of choice. Pour over the Yogurt.

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White: Coconut milk Chia pudding , Green: Spinach-Banana  Soy Milk & Protein, Pink: Raspberry-Strawberry-Banana Smoothie (1 serving)

    • Soak overnight 1/4 Cup Chia seeds & some Stevia  with 1 cup  coconut milk .
    • Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Spinach add  1/2 – 1 cup milk of choice and some Stevia.
  • Blend 1/2 cup frozen Raspberries, 1/2 cup Strawberries, 1/2 Banana and 1/4 cup milk of choice with some Stevia.

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Pear, Lemon, Banana, Stevia & Spinach with Almond milk (3 servings)

  • Blend 2 peeled pears (core removed), 2 tbsp. flax seeds, 1  1/2  cups spinach, 1 banana, juice of 1 lemon, stevia with 1 cup almond milk .

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P.S. Use any kind of milk you like and swap Spinach for Kale, Stevia for Xylitol etc…

…and always use cracked Flax seeds for better absorption.

Enjoy

Myra Xo