Submit Your Own Recipe

Submit Recipe
pumpkin-muffin-smoothie-bowl

Pumpkin Muffin Smoothie Bowl

LivinLifeOnTheVedge

INGREDIENTS:
1 cup frozen organic blueberries
¾ cup frozen kale
½ frozen banana
1 tbsp flaxseed meal
1 tbsp Teddie Smooth Peanut Butter
½ cup unsweetened almond milk
Enjoy Life vegan mini chocolate chips
Chia Seeds
Hemp Hearts
Purely Elizabeth original granola
1 Simple Mills pumpkin muffin

INSTRUCTIONS:
In a blender combine the blueberries, kale, banana, flaxseed meal, peanut butter and almond milk.
Blend until smooth.
Pour and top with Enjoy Life’s vegan mini chocolate chips, chia seeds, hemp hearts, Purely Elizabeth original granola and Simple Mills pumpkin muffin.

easy-protein-pancakes

Easy Protein Pancakes

BalancedBrenna

INGREDIENTS:
1 egg
1 tbsp coconut flour
1 tbsp almond flour
1 tbsp flax meal
1 tbsp Bob’s Red Mill oats
1 scoop vanilla Shakeology
1 banana
A few splashes of cashew milk
1 tsp baking powder
1 tsp cinnamon

TOPPING:
1 tbsp honey
1 tbsp hemp seeds
1 tbsp Teddie Peanut Butter

INSTRUCTIONS:
Mix all ingredients together and pour four even pancakes on medium-high heated skillet.
Flip once they start to bubble.
Top with honey, hemp seeds, Teddie Peanut Butter and coconut flakes.
Enjoy!

egg-white-omlette

Egg White Omlette

TheBalancedRose

INGREDIENTS:
1 egg
2 egg whites
¼ small onion
½ green pepper
Kale
Chili powder
Cumin

TOPPING:
Cumin
Red pepper flakes
Dollup Siggi’s plain yogurt
½ cup of Mom’s mango salsa
1 Lundberg Family Farms rice thins
1 scoop Teddie Chunky Peanut Butter
1 tbsp Bob’s Red Mill chia seeds

INSTRUCTIONS:
Preheat frying pan on low/medium heat. Combine all ingredients in a bowl. Whisk. Add ingredients to pan. Wait for egg to start to brown slightly around the edges. Flip.

Top omlette with yogurt, a sprinkle of cumin and red pepper flakes. Add mango salsa on the side and rice thin with Teddie Chunky Peanut Butter and chia seeds!

NUMBER OF SERVINGS: 1

pitaya-peanut-butter-smoothie-bowl

Pitaya & Peanut Butter Smoothie Bowl

Julia.the.rd.eats

INGREDIENTS:
1 frozen pitaya packet
1 cup frozen mango
½ cup frozen peaches
cup vanilla almond milk
1 scoop protein powder

INSTRUCTIONS:
Blend all ingredients in a blender until smooth. Smoothie will be thick.

TOPPING:
1 tbsp Teddie Smooth Peanut Butter
2 tsp cacao nibs
1 tsp honey
Banana slices
Dragon fruit slices

NUMBER OF SERVINGS: 1

persimmon-fruit-and-pb-oatmeal-bowl

Persimmon, Fruit and PB Oatmeal Bowl

Instaworthy_Eats

INGREDIENTS:
Oatmeal (cooked)
Persimmons
Cinnamon
Purely Elizabeth Pumpkin Fig Granola
Sliced strawberries
Blueberries
Honey
Heaping spoonful of delicious Teddie Peanut Butter

INSTRUCTIONS:
Saute persimmons in cinnamon and add to cooked oatmeal. Top with Purely Elizabeth Pumpkin Fig Granola, sliced strawberries, blueberries, honey and a heaping spoonful of Teddie Peanut Butter.

hot-cereal-with-sauteed-persimmons-and-raspberries

Hot Cereal with Sautéed Persimmons and Raspberries

LivinLifeOnTheVedge

INGREDIENTS:
cup Purely Elizabeth Ancient Grain Hot Cereal
1 tsp Fourth & Heart Vanilla Bean Ghee
1 organic persimmon
Organic raspberries
Purely Elizabeth Maple Walnut Probiotic Granola
Ground cinnamon
Teddie Smooth Peanut Butter*

INSTRUCTIONS:
Prepare cup of Purely Elizabeth Ancient Grain Hot Cereal by bringing 1 ¼ cups of water or milk to a boil in a medium saucepan.
Stir in cup of the cereal and reduce the heat to medium-low.
Stir occasionally for 15-20 minutes and let stand for a few minutes with the heat off. While cereal is cooking, heat up vanilla bean ghee in a sauté pan over medium heat, add diced persimmon and sauté for 5-7 minutes or until soft and tender.
Once the cereal is ready, top it with the sautéed persimmon, raspberries, granola, a warm drizzle of Teddie Smooth Peanut Butter and a sprinkle of ground cinnamon.

*Microwave about 1 tbsp of Teddie Peanut Butter with 1 tsp organic coconut oil for about 30 seconds until melted and creamy.