1. Cook instant oats in a skillet over medium heat for 8 minutes (do not add anything), stirring occasionally. Set aside.
2. Lightly process the almonds until they are crushed. Add the puffed rice cereal and process again. Finally, stop the processor and add the vanilla protein, liquid sweetener, and a splash of water. Process again until a compact dough forms that can be pressed with your fingers.
3. Pour the mixture into a bowl, add the almond paste, and mix well to form a sandy dough. Chill in the refrigerator.
4. Melt half of the 80% chocolate and mix it with the peanut butter. Cover the base in the square mold with this filling. Smooth it out evenly with a spatula and refrigerate until the chocolate is almost solid.
5. Remove from the refrigerator and cover the chocolate layer with the previously prepared cereal mixture to form another layer. Pour the remaining half of the 80% chocolate on top and then make decorative lines with the melted white chocolate. Refrigerate for 1 hour.
6. Unmold using the parchment paper and cut into rectangles to obtain our bars. Enjoy!
1. In a mixing bowl, combine the egg yolk, almond milk, stevia (adjust to your desired sweetness), and vanilla extract. Mix well.
2. Add the coconut flour and vanilla protein powder to the yolk mixture. Stir until thoroughly combined. Set this mixture aside.
3. In a separate bowl, beat the egg whites until stiff peaks form. This step is optional but will make your pancakes fluffier.
4. Gently fold the beaten egg whites into the yolk mixture in three parts, using a spatula and making circular motions. Be careful not to deflate the egg whites; this will help keep the pancakes light and airy.
5. Heat a skillet over medium-high heat and grease it lightly. You can use round molds to shape your pancakes evenly.
6. Pour the pancake batter into the skillet, using about 1/4 cup for each pancake. Cover the skillet and cook for about 2 minutes, or until bubbles form on the surface.
7. Carefully flip the pancakes and cook for an additional 1 minute, or until they are golden brown and cooked through.
8. Stack the pancakes on a plate, layering them with almond butter and fresh red berries on top.
9. Serve and enjoy your delicious homemade pancakes!
1. In a mixing bowl, combine the ricotta, erythritol (or your chosen sweetener), vanilla extract, lemon zest, olive oil, and egg whites. Beat well until the mixture is thoroughly blended.
2. Add the vanilla protein powder, almond flour, oat flour, baking powder, and a pinch of salt to the bowl. Mix everything together using a whisk until you have a smooth batter.
3. Gently fold in the frozen blueberries using a spatula. Be careful not to overmix; you want the blueberries to be evenly distributed throughout the batter.
4. If your cake pan is not made of silicone, generously grease a 20 cm (approximately 8-inch) cake pan to prevent sticking.
5. Pour the prepared batter into the greased cake pan.
6. Preheat your oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit).
7. Bake the cake in the preheated oven for approximately 50 minutes or until a toothpick inserted into the center comes out dry. Baking times may vary slightly depending on your oven, so keep an eye on it.
8. Once the cake is done, remove it from the oven and allow it to cool in the pan for a while before transferring it to a wire rack to cool completely.
9. Once cooled, slice, serve, and enjoy your delicious blueberry ricotta cake!
1. Process the frozen blueberries with the chia seeds, oats, protein, and almond milk until fully integrated.
2. Pour the preparation into a serving bowl.
3. On top, add the toppings you like; you mentioned pomegranate, seeds, and nuts.
1. Start by peeling the apples, cutting them into chunks, and placing them in a bowl.
2. Add the unflavored gelatin, vanilla protein, and a splash of water to the bowl with the apple chunks.
3. Process the mixture thoroughly in a food processor until it becomes smooth and reaches a mousse-like consistency.
4. Transfer the mixture into a saucepan and set it over moderate heat. Stir with a spatula until you see the first bubbles appear.
5. Once bubbles start to form, remove the mixture from heat.
6. Use a mixer to beat the mixture for about 20 minutes, or until it resembles the texture of apple mousse.
7. Prepare your molds by lining them with plastic wrap.
8. Carefully pour the apple mousse preparation into the molds.
9. Sprinkle a dash of cinnamon on top of each mold.
10. Place the molds in the refrigerator for approximately 2 hours to allow the mousse to set.
11. After refrigeration, serve by cutting the mousse into portions, and enjoy!
1. Blend or process all the ingredients of the cake.
2. Pour the preparation into an 18 or 20 cm mold and take to the preheated oven 180 degrees for about 30 or 35 minutes. Let cool.
3. For the raspberry sauce, put the ingredients in a small frying pan over the heat and stir from time to time.
4. When you achieve the desired consistency, turn off the heat and pour the sauce over the cake. Take a while to the refrigerator and enjoy!
1. Put the eggs with sweetener in a bowl and beat a little.
2. Add the vanilla protein, grated coconut, and baking powder. Integrate everything.
3. Finally add the frozen raspberries and mix..
4. Pour the preparation into a preheated waffle maker and cook for a few minutes.
5. Serve on a plate with a sliced banana and a tablespoon of peanut butter, with more raspberries. To enjoy!
1. Cook the pumpkin in the oven or steam and puree it.
2. Mix the pumpkin puree with the yogurt and the sweetener in a bowl.
3. On the other hand, mix the other dry ingredients and then incorporate them into the previous mixture. Mix everything very well until completely integrated.
4. Pour the preparation into a cake mold. Bake at 180 degrees for about 40 or 45 minutes. Remove and let cool.
5. For the frosting you just have to integrate, vigorously beating all the ingredients and then cover the cake. Serve and enjoy!
1. Mix the oatmeal, coconut, and the melted coconut oil. Then add 2 beaten eggs and integrate everything very well.
2. Put half of this mixture on the entire base of a square mold.
3. In a bowl, mix the red fruits well with coconut sugar, the vanilla protein and the lemon zest. Let it rest for a few minutes in the refrigerator.
4. Pour the red fruit filling over the base of the crumble, and the other half of the crumble on top. Add some nuts on top and bake in a preheated 180 degree oven for about 20 minutes.
5. Let cool, cut into portions and enjoy!
1. Put the chocolate with the coconut oil and honey in a bowl, take it to the microwave for 1 minute. Stir vigorously with a fork to finish melting all the chocolate.
2. Pour the melted chocolate into a larger bowl, add the peanut butter, protein and mix very well until completely integrated.
3. Finally, add the puffed quinoa cereal and integrate with a spatula.
4. Pour this mixture into a pudding mold, previously lined with parchment paper. Place in the refrigerator until it hardens or in the freezer for 1 hour.
5. Unmold by stretching the parchment paper and then cut into portions to share. To enjoy!
1. Preheat the oven 180 degrees.
2. In a large bowl beat the whites to snow. Add the yolks little by little , also add the sweetener, the vanilla essence and the melted coconut oil.
3. Add the almond flour, vanilla protein, baking powder. Integrate with a spatula.
4. Finally add the chopped chocolate and integrate with a spatula.
5. Pour the dough into a pan and bake at 180 degrees for 45 min. Let cool, bathe with chocolate and a drizzle of almonds. To enjoy!
1. Chop the cookies and put them in a glass.
2. In a bowl, integrate the yogurt, with the honey, vanilla protein and 1 tbsp of bitter cocoa.
3. Serve the chocolate cream in the glass over the cookies.
4. Sprinkle on top with bitter cocoa powder and let cool for a while in the refrigerator. To enjoy!
1. Put the tofu slices in a plate and add some soy sauce.
2. Toast 2 slices of whole wheat bread.
3. Put the tofu slices on the hot plate over the fire and cook for a little while.
4. To assemble the sandwich, first you have to spread a tbsp of mustard on a slice of bread, on top add 2 tbsp of hummus and spread all over the bread.
5. Chop the olives and distribute them on top of the hummus, add the two slices of toasted tofu, on top thin slices of fresh cucumber, and close the sandwich with another slice of toasted whole wheat bread. Cut in the middle and enjoy!
1. Cut the pear into cubes and pass them well through flour.
2. In a bowl, beat the eggs well.
3. Add the yogurt, melted coconut oil, lemon zest, honey, sweetener to taste and milk. Integrate everything completely.
4. Add the dry ingredients: flour, protein, and baking powder. Integrate again.
5. Finally, add the diced pears and integrate them with a spatula.
6. Pour the preparation into a greased pudding mold and bake in the preheated 180 degree oven for about 45 min.Check with a knife and if it comes out dry, it is ready. Let cool, cut into slices and enjoy!
1. Melt the white chocolate with the coconut oil in the microwave.
2. Put the melted white chocolate in a bowl and add the peanut butter and crushed nuts. Integrate completely.
3. Then add the vanilla protein and coconut flour. Integrate again and place in the refrigerator for half an hour.
4. When the mixture is more solid due to the cold in the refrigerator, take a portion with a spoon and with your hand give the truffle a circular shape. Place them in a plate.
5. Then pass them through grated coconut and put in the refrigerator for another 5 minutes. To enjoy!
1. Wash all fruits and vegetables well.
2. Put in the blender, the banana and the apple cut into pieces, the spinach leaves, the celery stalk cut into smaller pieces, the squeezed lemon juice, the milk and the vanilla protein.
3. Blend very well for a few minutes until everything is well integrated and there are no lumps.
4. Serve with ice and enjoy!
1. Peel the bananas, cut them into pieces and freeze them.
2. Put the frozen bananas in the processor, along with the protein, a splash of milk, stevia, cinnamon, cocoa and the 4 ice cubes.
3. Process very well until the dessert is formed.
4. Serve in individual bowls and add nuts to topping. To enjoy!
1. Put the frozen raspberries, milk, stevia and a tbsp of vanilla protein in the blender.
2. Blend very well until smooth.
3. Serve in an individual bowl.
4. For the topping, cut the banana into slices and put them on the smoothie, toast the cashews and add them with the coconut flakes. To enjoy!
1. Preheat the oven 180 degrees.
2. In a bowl, mash the banana until it is pureed.
3. Add egg, sweetener to taste and integrate everything completely.
4. Then add the oatmeal, vanilla protein, dark cocoa powder, and baking powder. Mix very well and let the preparation rest for 5 or 10 minutes in the refrigerator.
5. Take part of the dough, form a ball with your hand and put them in a baking dish with parchment paper. Repeat the process with all the dough and then crush the cookies with a spoon or fork.
6. On top add chocolate chips and bake at 180 degrees for 20 min. Let cool.
7. Melt the white chocolate with 1 tablespoon of coconut oil in the microwave and cover the cookies with one tablespoon. Put in the fridge for 10 minutes and enjoy!
1. In a bowl, mix the chia seeds well with the soy milk and reserve for about 5 minutes.
2. Add the oatmeal, vanilla protein, baking powder, vanilla, sweetener and 1/4 cup of brewed coffee. Integrate completely.
3. Pour the preparation into a previously greased pudding mold and bake in the preheated 180 degree oven for about 15 to 20 minutes. Let cool.
4. Cut the cake into 3 equal parts, achieving 3 small cakes. Dip them with the remaining coffee so that the cake absorbs it.
5. For the filling, you have to mix the soft tofu, with sweetener and a splash of vegetable milk, to form a cream.
6. Put on a plate, a layer of sponge cake, then a part of the filling, another cake and so on, ending with a layer of cream and sprinkling with bitter cocoa on top of everything. To enjoy!
1. Soak the cashews for at least 3 or 4 hours. Also soak the pitted dates for 30 minutes in hot water.
2. To make the base you have to process the almonds, when it looks like a grainy sand add the dates, coconut oil, a pinch of salt and vegan protein. Process again until you have a doughy dough. Cover the base of a removable mold (20 cm approx) and press well to make it even. Take to the refrigerator.
3. For the filling, you have to discard the water from the cashews and put them in the processor with the coconut milk, coconut oil, stevia, lemon juice and a pinch of salt.
4. Process at maximum power until you have a very creamy mixture.
5. Divide the filling into two parts, place one half on the almond base that we had made and put in the freezer for 15 minutes.
6. The other half of the filling must be processed well with half a cup of blueberries so that a cream of another color remains. Pour this mixture with blueberries over the previous filling. On top, decorate and fill with blueberries all over the cake, a little coconut flakes and put in the freezer for 3 hours. Before consuming, leave it in the refrigerator for a while and enjoy! ♥️
1. Crush the cookies and put in the base of a jar or glass.
2. In a bowl mix the cream cheese with the vanilla protein, stevia and lemon zest. Energetically integrate everything and divide into two parts.
3. To one half of the mixture we are going to add strawberries and 2 tablespoons of lemon juice. Mix until you get a strawberry-flavored pink cream.
4. Put half of the white cheese filling on the cookie base in the jar. On top, put the other pink cheese cream with strawberries.
5. Above all add a strawberry and mint leaves to decorate. Take to the refrigerator and enjoy!
1. Mix the oatmeal with the flakes in a bowl. Add the vegan chocolate protein, the bitter cocoa powder, stevia and integrate everything very well.
2. Add the almond milk and mix very well.
3. Let it cool 5 minutes in the refrigerator.
4. Pour the mixture into individual oven-safe molds and add chocolate chips on top.
5. Bake at 180 degrees for about 15 or 20 minutes! Enjoy warm
1. Put the water in a pot on the fire until it boils.
2. Add the oatmeal and stir every so often until it is creamy and absorbs the water. milk in a cup in the microwave, dissolve there 1 tbsp of unflavored jelly. Process the mango with this jelly milk and then pour it over the layer of cream cheese that we keep in the refrigerator.
3. Lower the heat to a minimum and add the protein, cinnamon and stevia. Integrate very well and remove it from the heat.
Add the Greek yogurt and integrate.
4. Serve in a bowl with blueberries on top. It can be eaten hot or cold, to enjoy!
1. Mix the cream cheese, honey, vanilla protein and lemon juice. Put in the base of a glass or dessert glass and put in the fridge.
2. Heat milk in a cup in the microwave, dissolve there 1 tbsp of unflavored jelly. Process the mango with this jelly milk and then pour it over the layer of cream cheese that we keep in the refrigerator.
3. For the last layer of strawberries you have to process them, with 2 tablespoons of water, 1 tablespoon of jelly and 1 teaspoon of stevia. Pour this mixture back into the glass, over the mango layer.
4. Take to the refrigerator for 4 hours and accompany with strawberrys, to enjoy!
1. Process the almonds for a few minutes at maximum power until a paste is formed. Keep processing until it gets very creamy.
2. Stop the processor and add the other ingredients. Process again until everything is fully integrated.
3. Put the butter in a jar and enjoy!
Enjoy this delicious recipe and get all of the nutritional benefits!
Enjoy this delicious recipe and get all of the nutritional benefits!
Strawberry, Maple and Hazelnut Bircher Muesli
Perfect grab and go meal for the morning, just so happens to be delicious
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