Recipe: Immunity Bomb Smoothie

Boost Your Immunity with the Ultimate "Immunity Bomb" Smoothie.

In today's fast-paced world, maintaining a strong immune system is more important than ever. A well-balanced diet rich in vitamins and antioxidants can play a crucial role in supporting our body's natural defenses. One delicious and nutritious way to give your immune system a powerful boost is through the "Immunity Bomb" smoothie. Packed with a variety of immune-boosting ingredients, this smoothie is not only tasty but also a fantastic way to fortify your body.

Immunity Bomb Smoothie

Servings: 2-3

Ingredients:

• 2 oranges

• 2 bananas

• 1 cup frozen mango

• 1 teaspoon grated fresh ginger or 1/2 teaspoon dried ground ginger

• 1 tablespoon lemon juice (about 1/2 a small lemon)

• 1 tablespoon honey

• 1 cup almond milk (or milk of your choice)

Instructions:

1. Prepare the Ingredients: Start by peeling the oranges and bananas then load Up the Blender: Place the peeled oranges and bananas into a high-speed blender. Add the frozen mango chunks. Grate a teaspoon of fresh ginger or add half a teaspoon of dried ground ginger to the mix. Squeeze the juice of half a small lemon into the blender. Drizzle in a tablespoon of honey, and pour in a cup of almond milk or your milk of choice. Adjust by adding more milk if needed, creating the ideal balance of creaminess.

2. Blend to Perfection: Secure the blender lid and blitz until the ingredients transform into a smooth and creamy elixir.

In just a few simple steps, you've created a refreshing and immunity-boosting drink that's ready to take your wellness journey to new heights. The Immunity Bomb smoothie is not just a drink; it's a celebration of flavours and a commitment to your health. So, blend up a batch, sip your way to vitality, and let the zing of this vibrant smoothie become a staple in your daily routine. Cheers to a healthier, zestier you!

Recipe: One Bowl Greek Yogurt Pumpkin Bread

 “Beauty is in the eye of the beholder” and that’s how I would describe this photo of a One Bowl Greek Yogurt Pumpkin Bread. There may be slight imperfections on top but that crispy golden imperfect exterior adds an extra layer of flavour with every warm bite. It’s crispy on the outside and soft on the inside (perfect description of myself😁) PERFETTO! .

 One Bowl Greek Yogurt Pumpkin Bread

Ingredients

• 1 medium-size ripe banana, mashed (1/2 cup)

• 2 large eggs

• 1 cup pumpkin pure

• 1/3 cup plain greek yogurt

• 1/4 cup melted coconut oil

• 1/2 cup coconut palm sugar

• 1/2 cup pure maple syrup

• 1 tsp vanilla

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp sea salt

• 2 cups all purpose flour

• 1 tsp baking soda

• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350° (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.

2. Combine the flour, baking soda, cinnamon, and salt, stirring with a whisk.

3. Place sugar and butter in a large bowl, and mix until well blended

4. Add the eggs, pumpkin, yogurt and vanilla.

5. Add flour mixture; mix until blended.

6. Spoon batter into two loaf pans coated with cooking spray.

7. Bake at 350° for 50-60 minutes until a toothpick inserted in center comes out clean.

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

• Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

• Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

• Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

• Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

• Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

Recipe: 5 Ingredient Protein Pancakes

Who said you can’t Meal Prep pancakes? This post is proof that you can. These simple 5 Ingredient Protein Pancakes will quickly become a staple in your meal prep rotation. These pancakes are loaded with protein, high in fiber and healthy fats to keep you energized all morning long! This recipe makes 7 servings of 4 pancakes per serving. Too many servings? Freeze them. Now get your griddle ready and get your flap jack on!

Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

5 Ingredient Protein Pancakes

PREP TIME: 10 minutes
COOK TIME:  10 - 15 minutes
TOTAL TIME: 25 minutes
SERVES: 7 (4 Pancakes per serving)
AUTHOR: Mary Mammoliti | Kitchen Confession

INGREDIENTS

1 cup coconut flour
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
8 large eggs
1 1/2 cups unsweetened almond milk (or milk of your choice) 

Toppings: 

Fresh berries
Pure maple syrup

DIRECTIONS

1. In a medium bowl, combine all ingredients until a smooth creamy mixture forms

2. Using a 2 tbs size measuring spoon, scoop batter batter onto a non stick or lightly oiled skillet over medium/low heat

3. Repeat until all batter is finished

4. Evenly divide between containers with 1/2 cup sliced strawberries

5. Top with maple syrup just before eating and enjoy!

NOTES

• Each serving (4 Pancakes) without toppings is packed with 17.4g of Protein, 11.4g Carbs and 5.9g Fiber

• The absorbency of coconut flour may vary by brand resulting in a dry mixture with a thick consistency. To remedy this issue add a little extra coconut oil and/or milk of choice.

Flourless Peanut Butter Oatmeal Cookie

🎶"C" is for Cookie, that’s good enough for me🎶 especially when it’s a Flourless Peanut Butter Oatmeal Cookie!

Yield: 20-30 Cookies

Ingredients:

2/3 cup old-fashioned rolled oats
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup natural peanut butter at room temperature
6 Tablespoons packed light brown sugar
½ cup semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you may need to use your hands. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1 to 1.5 Tablespoons each, onto prepared baking sheet. (Note: you may need to shape these into balls using your hands) Bake two batches. Gently press down on the dough mounds with the back of a spoon to slightly flatten each cookie.

For soft chewy cookies bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes.

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

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