no added salt

Fuel up with a creamy raspberry smoothie that&#039;s packed with protein.

Raspberry Protein Smoothie

Cup Raspberries, frozen

Cup Almond Milk, vanilla, unsweetened

Cup Cottage Cheese, low-fat, unsalted

Tablespoon Almond Butter, no added salt

Honey

Add ingredients in the order listed and blend until smooth.

Sweet, minty, and packed with nutrients, this holiday treat is a gift that keeps on giving.

Pink Peppermint Smoothie

Cup Cherries (pitted)

Cup Banana

Teaspoon Peppermint Extract

Cups Almond Milk, unsweetened

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Cup Ice

Add all ingredients in the order listed and blend until smooth.

This classic blend of spinach, blueberries, banana, and more is guaranteed to please!

Blueberry Forever Smoothie

Cups Spinach

Cup Blueberries, frozen

Banana, frozen

Teaspoon Cinnamon, ground

Get your fiber on with a sweet and nutty green smoothie made with seeds, spinach, berries, and more.

Fiberlicious Smoothie

Cup Spinach

Green Apple

Banana

Cup Coconut Water

Cup Almond Milk, unsweetened

Tablespoon Hemp Seeds

Tablespoon Chia Seeds

These tiny bites are packed with festive fall flavors like cinnamon, pecans, and pumpkin.

Pumpkin Spice Bites

Cup Oats, rolled, gluten-free

Cup Flax Seeds

Cup Dates, pitted

Cup Pecans, roasted, unsalted

Cup Pumpkin Seeds, unsalted

Cup Almond Butter, no added salt

Cup Pumpkin Puree, canned

Tablespoons Maple Syrup

Teaspoon Vanilla Extract

Teaspoons Cinnamon, ground

Teaspoon Nutmeg, ground

Teaspoon Sea Salt

Pulse 1 cup of oats and flax seeds to a coarse powder and set aside.

Pulse dates and pecans to desired consistency.

In a medium bowl, add all ingredients and mix to combine.

Roll into bite-sized balls, roughly 1-inch in diameter.

Place bites on a baking tray or pan and chill in the fridge for 1 hour.

Transfer to an airtight container once hardened.

This sweet treat is dairy-free and guilt-free thanks to nutritious ingredients like berries, banana, and oats!

Berry Nice Cream Sandwiches with No-Bake Graham Cracker Cookies

Cup Strawberries, frozen

Cup Graham Cracker Crumbs

Cup Coconut Oil

Line a baking sheet with parchment paper.

Combine the oats, graham crackers, almond butter, and coconut oil in a microwave-safe bowl. Warm in the microwave for about 30 seconds, remove, and mix to combine.

Shape the batter into 1 ½ inch balls, flatten and place on the baking sheet.

While the cookies harden, make the n'ice cream by combining the remaining ingredients in your NutriBullet and blending until smooth and creamy.

Assemble the cookie sandwiches by placing a scoop of n'ice cream in-between two cookies.

This aromatic smoothie has powerful anti-inflammatory ingredients like spices and coconut oil.

Hot Tropic

Cup Mango, frozen chunks

Tablespoon Ginger Root, fresh

Tablespoon Turmeric, fresh

Cups Almond Milk, vanilla, unsweetened

Tablespoon Coconut Oil

Teaspoon Black Pepper, ground

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

All the flavors of classic vanilla shake but with a healthy twist, this blend is a sweet treat your body will appreciate!

Scrumptious Vanilla Shake

Tablespoons Almond Butter, no added salt

The Pumpkin Spice Protein Smoothie is sweet, creamy, and filled with ingredients your muscles love.

Pumpkin Spice Protein Smoothie

Teaspoon Pumpkin Spice

This satisfying smoothie is a powerhouse of essential nutrients to help you recover after a workout.

Nutrient Packed Punch

Cup Kale

Beet,

Cup Blueberries

Cups Coconut Milk, unsweetened

End your dinner with a sweet treat, like this minty cacao smoothie.

Mint Condition

Tablespoon Cacao Powder

Almond butter, banana, and cacao make for a winning combination in this sweet smoothie.

Monkey Business

Tablespoon Cacao Nibs

You can’t go wrong with a smoothie that’s filled with delicious strawberries, cherries, and vanilla!

Pink Drink

Cups Kale

Cup Cherries, frozen

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

Baked pumpkin doughnuts

60 g extra virgin coconut oil

water

pumpkin

eggs

buttermilk

brown sugar

⅛ tsp stevia extract powder

cinnamon

220 g self-raising flour

½ tsp bicarbonate of soda

tbsp raw sugar

Lightly grease 2 x 12-hole doughnut tins and set aside.

Place water into mixing bowl. Place Varoma into position and weigh pumpkin into it. Secure Varoma lid and steam 20 min/Varoma/speed 2 or until pumpkin is very tender. Transfer pumpkin onto paper towel for a minimum of 5 minutes to drain excess moisture. Discard steaming liquid.

Place warm pumpkin (see Tips) and coconut oil into warm mixing bowl and purée 10 sec/speed 6 or until coconut oil is melted and mixture is smooth. Scrape down sides of mixing bowl with spatula.

Add eggs, buttermilk, oil, sugar, stevia extract powder (optional), cinnamon, flour and bicarbonate of soda and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 4 or until combined (the mixture will be wet).

Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mixture into prepared tins, filling two-thirds full (mixture will make 16 doughnuts total). Bake for 10-15 minutes (150°C), or until puffed and lightly golden. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool for a further 5 minutes. Clean and dry mixing bowl.

Doughnuts

If using, place sugar and cinnamon into mixing bowl and mill 6 sec/speed 8 or until mixture resembles caster sugar. Transfer mixture into a large snaplock bag. While still warm, place 6 doughnuts into bag and gently shake to coat. Serve doughnuts warm.

Cinnamon sugar (optional)

Wombat slice

sunflower seeds

pumpkin seeds

Medjool dates

g cacao powder

g dark coconut nectar syrup

vanilla extract

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

Freckle cake

coconut oil cooking spray

750 g butternut pumpkin

honey

baking powder

tsp bicarbonate of soda

g extra virgin coconut oil

coconut flour

cacao powder

g coconut cream

400 g dairy free milk chocolate

80 g icing sugar

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Cake

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add remaining 40 g icing sugar and mix 30 sec/speed 4. Remove butterfly whisk.

Line a bowl with plastic wrap and transfer icing into bowl. Cover with plastic wrap and place into refrigerator to chill (approx. 5 hours or overnight) or until ready to use. Clean and dry mixing bowl.

Place the bowl of icing into a bowl of warm water, allowing icing to soften enough to remove it from the bowl. Turn out icing onto a chopping board, remove plastic wrap and cut into pieces (approx. 3 cm).

Place half of the frosting pieces and 1 tablespoon of the extra coconut cream into mixing bowl and mix 1 min/speed 5.

Add remaining frosting pieces and another 1 tablespoon extra coconut cream and mix 40 sec/speed 5, with aid of spatula.

Scrape down sides of mixing bowl with spatula and add more coconut cream if needed, then blend 1 min/speed 5.

Spread a thin layer of frosting on top of one cake. Place second cake on top of frosting to create a double layer. Spread frosting all over top and sides of cake until completely covered. Decorate with chocolate freckles (or as desired) (see Tips) and serve or place into refrigerator until ready to serve.

Chocolate 'buttercream' frosting

Chocolate cupcakes with chocolate avocado icing

g hazelnuts

g full cream milk

hazelnuts

buckwheat flour

tsp baking powder

70 g extra virgin olive oil

milk

hazelnut chocolate spread

avocado

maple syrup

g raw cacao powder

Place hazelnuts into mixing bowl and mill 35 sec/speed 9 or until a fine consistency. Scrape down sides of mixing bowl with spatula.

Add remaining hazelnut chocolate spread ingredients and blend 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula and blend 1 min/speed 6 or until a smooth consistency is achieved. Transfer into a sealable jar or container and place into refrigerator until ready to use. Spread will thicken slightly in the refrigerator. Clean and dry mixing bowl.

Hazelnut chocolate spread

Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.

Place hazelnuts into mixing bowl and mill 25 sec/speed 9 or until finely ground.

Add buckwheat flour, cacao, baking powder and stevia extract (optional) and mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil, syrup, eggs, milk and 100 g of the Hazelnut chocolate spread and mix 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and if needed mix 10 sec/speed 5, until well combined. Scrape down sides of mixing bowl with spatula.

Pour mixture into prepared paper cases and bake for 15-17 minutes (160°C), until mostly cooked through, but still slightly fudgy in the centre. Allow to cool in tin for 10 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.

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