Ingredients: ½ can (1 cup) organic pumpkin puree 1 large egg ½ tbsp. lemon juice 1/8 cup unsweetened vanilla almond milk 1/8 cup Madhava maple agave syrup ¾ tbsp. cinnamon or pumpkin pie spice Pinch of Himalayan salt 10-12 oz. yogurt of choice (Siggi’s vanilla or Chobani whole milk plain Greek yogurt) 4 tbsp. Purely Elizabeth Pumpkin Granola Directions: In bowl, combine pumpkin, egg, almond milk, lemon juice, cinnamon, maple syrup & salt. Bake in pyrex dish at 350 degrees for 30 minutes. Let cool 10-15 minutes. To assemble parfaits, start with pumpkin layer, then add yogurt and repeat 2 more times. Sprinkle 2 tbsp. granola on top. Refrigerate & serve when ready! Can also use pie filling and
Ingredients: 0.40 cup(s), Coconut Flour 14 Tbsp (32g), Maple Almond Butter (Justin’s) 4 tablespoon, Maple Flavored Syrup (sugar alcohol subtracted from carbs) 1 scoop, Collagen Peptides 0.50 scoop, Organic Plant Protein-Vanilla (Garden of Life Organic Plant Protein) 1 oz, Almond Milk - Vanilla – Unsweetened Directions: In mixing bowl, combine coconut flour, collagen & protein powder. In microwave safe bowl, combine nut butter and syrup & microwave until you can easily mix together. Combine ingredients to form batter & add small amounts of non-dairy milk at a time until consistency is moist but batter-like. Roll into balls & place in dish. Roll in some sprinkles or flaked coconut. Refrigerate
Ingredients: 1 large banana, ripe ¾ cup shredded unsweetened coconut flakes (reduced fat) 1.5 scoop collagen 1 tbsp. + 1 tsp. unsweetened cocoa powder Directions: Pulse all ingredients in blender until mixed well. Line small baking sheet with parchment paper & spray with coconut oil cooking spray. Form batter into discs. Bake in 350 degree oven approximately 25 minutes. Let cool & enjoy! Makes 6 cookies Each cookie has: 65 calories, 3g fat, 7g carbs, 2g fiber, 2g sugar, 3g protein Can also leave out the cocoa powder & add cinnamon instead or add mini chocolate chips or crushed nuts
Ingredients: 1.25 cup, Almond Flour (Now brand) 2 scoop, Organic Plant Protein-Vanilla (Garden of Life Organic Plant Protein) 1 scoop (11grams), Hydrolyzed Collagen 0.50 cup, Organic Pumpkin Puree 3 Tbsp (32g), Maple Almond Butter (Justin’s) 3 Tbsp., Organic Maple Agave Pancake Syrup 2 tsp, Vanilla Extract 1 TSP, Pure Ground Cinnamon 0.25 cup(s), Dark Chocolate Chips Directions: Put all ingredients (except chocolate) in blender and mix well. Line small square or rectangular dish with parchment paper. Spread mixture evenly and firmly into dish. Freeze for 1-2 hours. When ready, remove from freezer. Melt dark chocolate in microwave and drizzle on top of pumpkin bars. Cut into 6 equal sized pie
