"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
This Ginger Avocado Latte is the most unexpected sort of latte. It’s not how you’d think of a latte in a traditional sense. There’s no coffee or caffeine. The avocado just adds a frothy, creamy goodness. Play around with flavors of the fresh ginger like cinnamon for some spice or cardamom for a citrusy addition.
Too many carrots from your garden? Have them for breakfast as a Coconut Carrot Oatmeal Bake. What can I say? I love cardamom and the citrusy flavor it gives to the cinnamon, ginger, carrots & apple. Like my other oatmeal bakes, this is lightened up with applesauce instead of butter, coconut milk and egg whites. I love the crunch from the walnuts and carrots, and sweetness from the raisins and apple. Oatmeal bake is a great meal prep and if you can use your over in the summer, you can still enjoy the end result hot or cold. Add a little yogurt and maple syrup for a deliciously easy breakfast.
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Healthy chocolate muffins!? Is this a thing? Absolutely. I feel like I’ve been killing this muffin meal prep game. I love having these as a snack or before a workout. Mixed Berry Chocolate Protein Muffins are no exception. You satisfy your chocolate craving as a yummy breakfast or snack. I used my strawberry rhubarb compote to act as the berries, but feel free to use mashed raspberries instead; plus, I don’t know about you, but there’s something I love about the way blueberries bake into muffins.
These may not be my best looking muffins, but they’re like a chocolate chip cookie and fig newton wrapped into one. They’re dense, the figs are complimented by cardamom and the dark chocolate adds a bittersweet taste. I stumbled upon dried whole figs at a TJ Maxx/Homegoods when home in Maine, but I’m sure you can find them anywhere. As you know, I like making muffins with protein powder so they’re a bit heartier, nutrient-dense and keep me full longer. I reallyyyyy enjoyed these Chocolate Fig Protein Muffins, and they were both friend and boyfriend approved (which are both necessary measures of approval).
Mmmm, (Gluten-Free) Banana Bread. I’ve been searching for a butter-free, less added sugar banana bread and saw this version on Minimalist Baker. (MB is all about 1 pot/bowl recipes, ones involving 10 ingredients or less or a meal coming together in 30 min. Great philosophy, right?) Since this version was gluten-free, I decided to go with it. I still cut back on the added sugar, opting for less sweet taste, but the bananas still add their own sweetness. The almond flour and whole oats definitely add hearty notes to the bread. Have a slice for breakfast with a cup of coffee or one as a snack. I see some banana bread variations in the future…
Mmmmm, French toast. I don’t know the last time I had French toast. I’ve been a bit tired of omelets, quiche, avocado toast, smoothies, overnight oats…you know the drill, so I tried my hand at Multigrain French Toast with Mixed Berries. I swapped in multigrain bread, egg whites and almond milk. The multigrain bread added a gnarly texture. Top with an easy berry sauce, maple syrup and powdered sugar. Great and easy brunch!
These can’t be that delicious and that good for you. Seriously, it’s not fair. I’ve made banana oat pancakes in the past, but was feeling something different. I have some of Aloha‘s Chocolate Daily Good Greens in my pantry and the addition seemed perfect. Here’s an updated version to the banana oat pancakes — Chocolate Banana Pancakes!
