by Karolina Blada
by Karolina Blada
This creamy banana pudding is made topped with caramelized banana for satisfying a sweet tooth. It’s a vegan and gluten-free breakfast recipe that may be your favorite after tasting it. Ingredients: -½ cup of millet -1 cup of filtered water -1/2 cup of almond milk -1 …
Make yoghurt pancakes with this easy recipe. Perfect for breakfast or brunch, these pancakes are packed with protein, low in calories and gluten-free. Ingredients: Topping: yoghurt, raspberries, pomegranate seeds Directions: Enjoy! Servings: 5 pancakes Total calories: 434 calories 1 pancake – 87 calories
This creamy and delicious millet pudding is vegan, gluten-free and sugar-free. Millet Raspberry Pudding is a healthy, comforting, low in calories breakfast. It’s the great way to have flavorful start of the day.
Ingredients:
-½ cup of millet
-1 cup of filtered water
-½ cup of almond or coconut milk
-1 banana
– 1 ½ cup of raspberries
Topping:
Raspberries, ½ banana, coconut flakes, pomegranate seeds
Directions:
Total: 2 servings
Calories in 1 serving: 345 calories
Make my favorite breakfast with me. There are so many ways to make Millet Porridge. This time I added cooked apple, cinnamon, coconut flakes and raspberries. Ingredients: -1 apple -1 teaspoon of cinnamon -½ cup of millet -1 cup of filtered water Topping: raspberries, raisins Directions: …
Ingredients: 1/2 cup of old-fashioned oats 1/2 cup of coconut flakes ½ cup of almond milk ½ cup of filtered water 1 1/2 tablespoon of cocoa powder 1 teaspoon of cinnamon Topping: ½ banana, raspberries, blueberries Directions: Calories: 407 per serving
If you would like to make some pumpkin desserts in October catch this recipe. Lightly sweet with healthy ingredients, this muffins are perfect for breakfast or a snack.
Ingredients:
-2 tablespoons of melted coconut oil
-3 tablespoons of honey
-2 free ranch eggs
-1 cup of pumpkin pure
-1 teaspoon of cinnamon
-1 1/2 whole wheat flour
-1 teaspoon of baking soda
Topping:
Sliced almonds, any other nuts or oats
Directions:
Servings: 9 muffins
Serving size: 1 muffin – 156 calories
The muffins are still good for a few days . You can also place them in the freezer for up to 3 months.
Enjoy those vegan pumpkin pancakes drizzled with some agave syrup or honey and sliced bananas and almonds for a warming and hearty Fall breakfast. Ingredients: -1 mashed banana -½ cup of pumpkin puree -1 teaspoon of honey (or agave syrup for vegan version) -1/2 teaspoon of baking …
This creamy pasta is the best option for a healthy, comforting October dinner. The secret for this pasta recipe is of course the sauce! It is made from pumpkin puree and heavy creamy coconut milk. Those ingredients make the pasta very tasty and a little bit …
October is the perfect time of the year to get creative and crank up the oven with some pumpkin recipes. This pumpkin banana bread came out really delicious. I like the taste of honey and cinnamon combined with the bananas and pumpkin. It really makes a great breakfast idea in the morning.
You can always make your own pumpkin puree, by baking the pumpkin, but using this canned one is fine, as the pumpkin in the can is just steamed and pureed pumpkin. There is no added sugar or any other unnecessary ingredients. However, always read the label to make sure, it is 100% pure pumpkin.
Ingredients:
-3 medium ripe bananas
-1 cup of pumpkin puree (canned)
-2 tablespoons of melted Virgin coconut oil
-2 tablespoons of honey or agave syrup if you go for vegan version
– 1 teaspoon of cinnamon
-1 teaspoon of baking powder
-1.5 cup of whole wheat flour
Topping:
Cranberries, pumpkin seeds, cinnamon
Directions:
Servings: 9 pieces
1 serving: 140 calories
Storing: Keeping the bread in the fridge or freezing it, it is perfectly fine. Let the bread to cool down and then slice it. Place in the zip lock or foil and then freeze. You can also take it out anytime. Put it in your bag or lunchbox and it will be defrosted by lunchtime.
Pumpkin served! As for this season pumpkin soup is the must. This soup is very creamy and delicious. Roasting the pumpkin will enhance wonderful rich flavor and make the soup even more sweet. Cashew cheese is my new discovery and it work great as a …