All posts tagged 'recipes'

Pumpkin Spice Protein Truffles

pumpkin-spice-truffles

Nothing says Halloween is just around the corner like the arrival of pumpkin season. Sadly, many of us never really enjoy the fruits of this versatile squash varietal. Amazingly, you can easily bake or boil your own pumpkin purée using the innards of your decorative jack o’ lanterns!

This October, instead of stocking up brightly colored, high-fructose-corn-syrup concoctions that can cause repeated sugar crashes that leave you feeling like an empty gourd, why not try an entirely new fall delicacy using pumpkin purée? We promise, there’s nothing terrifying - or tricky - about these tasty treats.

Sure to delight, nourish and leave you with a big, toothy grin on your face, this no-fuss, no-bake recipe will help banish the hobgoblins of low-blood sugar and in-between-meal cravings. And the perfectly balanced blend of spices will instantly transport you to fall memories of years past.

INGREDIENTS

1 1/4 cup oats
½ cup pumpkin purée
¼ cup coconut palm sugar
2 Tbsp. Life’s Abundance Vanilla Plant Protein
2 Tbsp. maple syrup
1 tsp. pumpkin spice
1 tsp. vanilla extract
Unsweetened desiccated coconut or cinnamon to coat

DIRECTIONS

1. In a food processor or high-speed blender, pulse oats until a fine powder is achieved.
2. In a medium bowl, combine oat powder with remaining dry ingredients.
3. Fold in wet ingredients until evenly combined. The batter should be firm with just enough moisture to allow the coconut coating to stick (next step).
4. Use hands or a 1-inch scoop to make small dough balls. Roll balls until outside is smooth, coating in chopped coconut, cinnamon or topping of choice.
5. Store refrigerated in an airtight container for up to a week … even though they’ll never last that long because they’re just too darn delicious!

This recipe yields approximately two dozen 1-inch bites. Enjoy!

Summer Wonder Slushie

summer-wonder-slushie

We think it's time you adopted a new favorite beverage. Something chilled, tropical, real fruit flavor but nothing fake. Something easy, that you can blend to perfection in mere moments. Something that reminds us of the brash colors and bright sounds of summers long past. Something truly refreshing, delighting your taste buds, cooling your insides when it's impossibly hot out, and giving your body the nourishment it truly craves. 

Our culinary team has whipped this smashing summer apéritif that seriously might become your new favorite fruit drink! What’s so amazing is that it’s packed with nutrients, thanks to our incredibly nourishing Minerals & Antioxidants Drink Mix.

The following ingredients will make one large "Summer Wonder Slushie". If you're serving at a party, multiply times however many slushies you want to make, and enjoy!

Ingredients

  • 1-1/2 to 2 cups chopped fresh fruit
  • 1 cup ice
  • 1/4 cup sparkling water
  • 1 scoop Minerals & Antioxidants (Cherry or Tropical Fruit)
  • Herbs, spices, honey or other flavor add-ins

Directions

1. Wash and roughly chop the fruit, discarding any pits or unwanted peels.

2. Add all ingredients except Minerals & Antioxidants to a blender. Blend on high until the ice is completely crushed and fruit is blended. Add more ice or fruit as needed to reach your desired slushie consistency.

3. Pour into a glass and stir in Minerals & Antioxidants.

4. Sip the slushie, close your eyes, and be transported to the paradise of a carefree summer.

Emerald Mocha Latte

Emerald-Mocha-Latte

People who wonder whether the glass is half empty or half full miss the point. The glass is refillable.
~ Irish Saying

Just in the nick of time for St. Paddy’s Day, we’ve created the perfect way to tantalize your taste buds and nourish your body.

With just five ingredients, whipping up a batch of this green goodness is super easy. Best of all, this delightful pick-me-up features two of our signature supplements.

Chocolate Plant Protein is a delicious, grain-free blend of clean proteins sourced from pea, chia, pumpkin, hemp and quinoa. Greens Blend mixes raw, certified-organic grasses and mushrooms to provide an excellent source of iron, B vitamins, phytonutrients and antioxidants. This recipe is so jam-packed with nutrients, you’ll be dancing a jig in a jiff!

May the wind always be at your back, the luck of the Irish be with you and your cup full of Emerald Mocha Latte. Sláinte!

Ingredients

Directions

Blend until ingredients are completely mixed.

For an extra decadent serving, top off your latte with a dollop of whipped cream!

World's Best Dairy-Free Cheesecake

LA-cheesecake

It’s raw. It’s vegan. And it’s impossibly delicious.

Our culinary artist has created a taste sensation that puts other cheesecake recipes to shame! What’s so amazing is that’s it’s dairy-free and packed with nutrients, thanks to our incredibly nourishing Vanilla Plant Protein.

Using muffin tins, makes 36 mini or 12 full-size cheesecakes.

Ingredients

CRUST
•1 cup packed pitted dates*
•1 cup raw walnuts (or almonds)

FILLING
•1 1/4 cups raw cashews, quick-soaked**
•1 large lemon, juiced (scant 1/4 cup)
•3 Tbsp Life’s Abundance Vanilla Plant Protein (about 1/2 scoop)
•1/3 cup coconut oil, melted
•1/2 cup + 2 Tbsp full-fat coconut milk (recommend skimming ‘cream’ layer off)
•1/2 cup liquid sweetener of choice (agave, maple syrup or honey if not vegan)

FLAVOR ADDITIONS optional
•2 Tbsp salted natural peanut butter
•1/4 cup wild blueberries (allow to thaw slightly if frozen)
•3 Tbsp caramel sauce
•Lemon peel, fruit, chocolate or crushed nuts

Directions

1. Add dates to a food processor and pulse several times until only small bits remain and form into a ball. Remove and set aside.
2. Add walnuts to food processor and pulse 5 times to create a meal texture. Add dates to walnut meal and pulse until a loose dough forms. Add more dates if the texture is too dry. If too wet, add more walnut meal.
3. Lightly grease your muffin tin, either standard or mini-size.
4. Scoop in a dollop of crust (about 1 T for standard tin, 1-1.5 tsp. for mini). Press is down using a small glass or the back of a spoon. A shot glass works perfectly for mini tins. If it sticks, cover the glass with parchment. Place in freezer to firm up crusts.
5. Add all filling ingredients to a blender and mix until creamy smooth. Add a bit more liquid (either lemon juice, sweetener or coconut milk) if the mix fails to blend uniformly.
6. Taste and adjust as needed. If you opt to use additional flavoring to the filling, blend in now. Leave aside any toppings for now.
7. Divide filling evenly among the muffin tins. Tap a few times to release air bubbles. Add any toppings, then cover with plastic wrap and freeze until solid, about 4-6 hours.
8. Once set, remove by loosening with a butter knife.
9. Serve frozen or thawed. You can store these cheesecakes in the freezer for up to 1-2 weeks … not that they’ll last that long!

Notes

*Soak in warm water for 10 minutes if they’re not very sticky. Drain well and pat dry before using.
**To quick-soak cashews, pour boiling water over them and allow to soak for 1 hour uncovered. Drain well before using.

Protein-Infused Crispies

Rice-Crispies

Christmas may have come and gone, but the New Year is on the way. Now's no time to power down! Whip up this incredibly tasty batch of pure goodness that's also oh-so-nourishing! It's all the snacky yumminess of rice crispy treats but with a modern twist, achieved by the delectable additions of peanut butter and our scrumptious Plant Protein. Launch into the New Year with newfound energy from Protein-Infused Crispies!

Ingredients

Coconut oil
4 cups brown or classic rice crisp cereal
½ cup all-natural peanut butter (or other nut butter), partially melted
½ cup brown rice syrup
2 scoops Life’s Abundance Vanilla Plant Protein
1 teaspoon vanilla

Directions

1. Grease a 9-inch by 9-inch pan with coconut oil or line with parchment paper. Set aside.
2. In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
3. Gradually add brown rice crisps to the peanut butter mixture. Use a spatula or your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
4. Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
5. Place into freezer for at least 30 minutes.
6. Before serving or storing, use a sharp knife to cut your treats into squares. Coat the knife with a thin layer of coconut oil to prevent sticking.

Substitution Tip

Brown rice syrup provides essential stickiness to the recipe’s texture. In a pinch, you can substitute a mix of honey and molasses at a ratio of 3:1.

Buttery Pecan Protein Cookies

Cookie-Bowl

Fall is upon us. And what better way to celebrate the changing season than with the rich, creamy, nourishing delight of healthy cookies straight from the oven! 

We made this recipe here at our home office and it was a huge hit. They're buttery, nutty and oh-so-scrumptious! We used almond flour, but encourage you gourmands to try variations.

Be sure to share this fall-inspired recipe with friends and family!

This recipe yields approximately 12-15 cookies, so think about doubling ingredients for a bigger batch of home-cooked goodness!

INGREDIENTS:

3 scoops Life’s Abundance Plant Protein
1 c almond flour, quinoa flour or flour of choice
1/3 c chopped pecans
1/4 c honey
1-1/2 Tbsp. coconut oil
1 Tbsp. butter, melted and cooled slightly
1 tsp. baking soda
1/4 cup milk

Cookie-Sheet

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Lightly coat a baking sheet with non-stick cooking spray.

  2. In a large bowl, combine all ingredients and stir until a cookie-dough-like consistency forms. Add more milk by the tablespoon if needed.

  3. Roll dough into small balls, place on prepared baking sheet and flatten into cookies.

  4. Bake 10-12 minutes, or until edges start to turn golden.

Verdant Cranberry Orange Muffins

Muffins

We challenge you ... what's better than a warm, scrumptious berry muffin fresh from the oven? That's right, nothing!

Judging by the reaction this recipe got here at our home office, you might want to whip up a double batch of this delectable delight.

Be sure to share this fall-inspired recipe with friends and family!

This recipe yields approximately one dozen muffins.

INGREDIENTS:

½ c dried cranberries
1/3 c hot water
2 c all purpose, whole wheat or gluten-free baking flour
2 scoops Life’s Abundance Greens Blend
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp orange zest (about 1 large orange)
1 tbsp unsalted butter, melted and cooled slightly
1 large egg, room temperature
2 tsp vanilla extract
1/3 c sugar, agave or liquid sweetener of choice
½ c plain nonfat Greek yogurt
1/3 c freshly squeezed orange juice (about 1 large orange)
¼ c non-fat milk

DIRECTIONS:

  1. Preheat the oven to 350°F, and lightly grease 12 standard-sized muffin cups.
  2. Re-hydrate the dried cranberries by combining with hot water into to a heat-safe bowl or mug. Let the bowl sit while preparing the muffin batter.
  3. Whisk together the flour, baking powder, baking soda, salt, Greens Blend and zest in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar or other sweetener. Add the yogurt and mix until no large lumps remain. Stir in the orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, stirring until just incorporated. (For best results, add the flour mixture in 3 equal parts.) Drain the cranberries, and gently fold into the batter.
  4. Divide the batter evenly between the prepared muffin cups. Bake at 350°F for 17-20 minutes, or until barely golden brown and the centers feel fairly firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.

Note: Fresh chopped cranberries may be substituted in place of the dried cranberries and water. 

Three Simple Recipes to Fuel Your Summer

Summer Recipes

In this season of warm weather entertaining, finding a way to offer guests Pinterest-worthy refreshments minus hours spent laboring in the kitchen can feel like a high-stakes wager. But this summer you’ve got an ace up your sleeve with this bundle of perfect recipes to dazzle party goers, drop-in visitors and even your kids!

So, if you're tired of snacks that come with their own pre-packaged soundtrack, like the air-tight seal on a jar of salsa being broken, then you’re in the right place!

With a modest shopping list and just minutes relegated to preparation, you can stock your fridge and freezer with healthy and delicious treats that are guaranteed to impress. And the best part is that each recipe comes complete with a remarkable nutrition boost from premium Life’s Abundance supplements for indulgence of the highest order.

What are you serving this summer? Send in your own favorite recipes that use our nutrition supplements and you just may see your culinary creation featured here on the Life’s Abundance blog!

Summer Berry Salsa

This recipe is definitely a staff favorite. It’s fruity, yet savory and so delicious … truly a summertime must-have at any get-together.

Summer Berry Salsa

Yield: about 1.5 cups

1.5 cups fresh blueberries
5 medium strawberries
1/4 medium red onion
1 teaspoon lime zest
juice of two limes
1/3 cup fresh cilantro leaves
1 scoop Life’s Abundance Greens Blend
1 small avocado, chopped
salt and pepper to taste

Directions: Combine blueberries, strawberries, onion, lime zest, juice, Greens Blend and cilantro in a food processor or blender and pulse 5 times, or until you reach the desired consistency. Taste and add salt and pepper if desired. Transfer into a bowl and fold in chopped avocado once ready to serve. Serve with pita, baguette slices or corn chips, or on top of fish or chicken.

Mango Tropcicles

Having these yummy, yet healthy frozen snacks in the freezer will make it easy to pass up the ice cream truck summer frenzy.

Mango Tropcicles

Yield: 10 two ounce popsicles

1 1/4 cup low fat vanilla yogurt
8 oz can pineapple chunks, undrained
2 oz orange juice
1 small-medium mango, cubed
1 small banana
2 scoops of Life's Abundance Minerals & Antioxidants, Tropical or Cherry Flavor

Place all ingredients into a blender and blend until smooth. Pour into molds and freeze 4-6 hours.

Superfruit Mocktail

There’s nothing like a few bubbles to brighten your day and this Superfruit Mocktail is a healthy way to embrace the spirit of summer.

Superfruit Mocktail

Yield: 1 serving

1 scoop Life’s Abundance Minerals & Antioxidants, Cherry or Tropical Flavor
2 ounces cranberry juice (or your favorite fruit juice)
6 to 8 ounces of sparkling water
ice cubes
fresh mint or lemon for garnish

Directions:
Place 2 ounces of cranberry juice into a glass and add 1 scoop of Minerals & Antioxidants powder. Stir thoroughly. Slowly pour the sparkling water into the glass and allow the mixture to settle. Add ice cubes and garnish with lemon and/or mint.

How to Drink Your Greens

Girl Drinking Greens Blend

Many people assume a green juice is for other people. They claim they don’t like veggies. They fear the poison-colored concoction will taste even worse than it looks. They think die-hard green juicers seem nutritionally elitist and willing to compromise their taste buds in the name of super fuel.

While there is definitely a spectrum of green -- from beginner to advanced -- there is a place for you somewhere along the line. I promise. And I’m encouraging you to join the party, because nothing bad happens when people add more whole green foods to their diet. Nothing. Zilch.

There are a few ways to go about getting more greens into your diet, and I promise they’re way easier than you think. Best part? You don’t even need a fork. You only need a straw.

Here are three ways to drink your greens …

1) Hop on the green juice train. If you want to make your own juice, you’ll need a juicer but not necessarily the fanciest one on the market. Juicing is a process that extracts the liquid from whatever you put in it, and it leaves all the pulp out of your cup. The pulp is full of beneficial fiber, but if pulp isn’t your thing, you still get plenty of vitamins and minerals from drinking just the juice. Not into cooked broccoli, kale, collards or spinach? You may like them better in a raw juice. Sometimes the flavors are milder when raw and combined with other ingredients.

Immediately after the juice is made, it starts losing its nutritional powers, so you’ll want to grab a straw STAT. Green juice is sensitive to time (how long from when it was made until it is consumed), temperature (heat can diminish some of the vitamin potency) and storage (air and clear glass containers can also make the juice less potent). But even not-so-fresh juice is better than no juice at all, so don’t let this deter you. Just make sure to put in the fridge and drink within 24 hours if you’re not drinking as soon as you make it. Here’s a great beginner recipe if you’re just getting your feet wet:

Keri’s Beginner Greens Juice

● ½ head of romaine lettuce
● ½ cucumber
● ½ cup spinach leaves
● 1 green apple

Clean all produce well. Toss in the juicer in order and drink immediately.

2) Get your smoothie on. If you don’t have any more room on your kitchen counter for yet another appliance, then your handy blender is waiting for you to let it make a smoothie. A blender can’t separate the pulp from the juice, which is why by definition smoothies are thicker and well, smoother. The smoothie crowd is just as cool as the green juice crowd, and some would even argue smoothies are even healthier than juices because of that pulp stuff I mentioned.

My formula for the perfect smoothie is incredibly simple … 1 cup milk (cow’s, nut or seed-based milk), 1 fruit, a handful of greens, 1 healthy fat, an extra (call it a flavor wild-card) and protein powder.

One of my fave healthy fats is coconut because it’s loaded with health-promoting properties, flavor and, of course, healthy fats. The fat in coconut is mostly MCTs (medium-chain triglycerides) and although they are a type of saturated fat, they are not the same saturated fat as you’ll get from say fatty meat.

3) Add a green supplement to your drink. Think green juices and smoothies too much work for you? I’ve got you covered. At Life’s Abundance, we’ve created a Greens Blend that is jam-packed to the brim with nutrients. All you have to do is mix with water. Yep, it’s that easy. Add a scoop to water and mix. The Greens Blend is made of organic greens (picked at peak nutrient density) and an organic mushroom blend for overall health. The best part? It doesn’t have that I-just-ate-dirt-from-the-yard taste. It has a yummy, berry flavor. You can add to water, your morning smoothie, baked goods like zucchini muffins or even to yogurt. Most important, just drink up. Greens are the master of the health universe. 

Salad Keri Glassman MS.RD.CDN