Pumpkin spice is in the air! Here we are in the beginning days of Fall and we are absolutely loving all things pumpkin. Especially our warm Pumpkin Protein Cookies made with our nutritious Chocolate Plant Protein.

These cookies make for a quick breakfast on the go for the whole family, or simply when you need to add a little sweetness to your day.

Servings: 8 large cookies

What you’ll need:

• Large cookie sheet
• Coconut oil to grease the baking sheet, if not using parchment paper
• 2 mixing bowls

Ingredients:

• 1/2 cup of almond butter
• 1/2  cup pure pumpkin puree
• 1/4  cup raw honey or maple syrup
• 1 teaspoon pure vanilla extract
• 1 egg
• 2 cups plain rolled oats
• 1 scoop of Life's Abundance Chocolate Plant Protein
• 1/2 teaspoon baking soda
• 1/2 cup almond flour or gluten-free flour of choice
• 1 tablespoon chia seeds
• 2 teaspoons pumpkin pie spice
• 1/3 cup chocolate chips
• 1/3 cup chopped walnuts (optional)
• 1 tablespoon pumpkin seeds (to sprinkle on top)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking sheet with parchment paper or grease with coconut oil.
3. In a large bowl, mix the almond butter, pumpkin puree, honey, vanilla, and egg.
4. In a medium bowl, mix together the oats, Life’s Abundance Chocolate Plant Protein, baking soda, almond flour, chia seeds, and pumpkin pie spice.
5. Combine the oat mixture into the almond butter mixture.
6. Add the chocolate chips and walnuts.
7. Use an ice cream scoop, fill it halfway, and set cookies one to two inches apart on the prepared baking sheet.
8. Press them down slightly with the back of the scoop and cook for 15 to 20 minutes, until golden brown.
9. Keep them covered in the fridge, for up to 1 week.

If you found this interesting, check out these related stories:

Chocolate & Berry Protein Smoothie Bowl

Protein Packed Brownie Cookies

Thoughts of oatmeal might make you cringe if the last time you had it was when you were five and your grandma threw a bowl of oats mixed with water in front of you. Those aren’t the oats we’re talking about.

This recipe, along with the mix-in suggestions, will even make the Quaker Oats guy jealous.

If you haven’t yet jumped on the overnight oats bandwagon, we’re here to help you take the leap. This recipe is not only quick and easy but also nutritious and delicious. Plus, it will save you tons of time because you can make a batch and eat it for a few days. And whether you sit and enjoy it while reading the paper or grab it and go for an early morning meeting, it will keep you full for hours.

Not a fan of cold cereal? That’s ok, some people like their oatmeal hot and some like it cold… kinda like their coffee. Just heat it up in the microwave for 30 seconds or the stovetop for a minute or two.

Benefits:

• Oats are full of fiber, so you feel fuller longer (4g per serving).
• Oats contain more protein than many grains (5g per serving).
• Oats may help you drop a few lbs by keeping you fuller, longer.
• Oats are high in antioxidants, which help protect cells against free radicals and may fight heart disease, cancer, and other diseases.
• The addition of protein powder in this recipe ups the protein factor, so it’s even better for a post-workout recovery meal to help rebuild muscle and reduce muscle soreness.

Ingredients // Serves 1:

• ½ cup rolled oats
• ½ -3/4 cup almond milk (or whatever milk you prefer, depending on how thick you like them)
• ½ teaspoon vanilla extract
• 2 tsp chia seeds
• 2 tbsp Life’s Abundance Vanilla Plant Protein
• ½ tsp ground cinnamon
• 1-2 tsp maple syrup
• ½ cup blueberries // fresh or frozen
• 1 tbsp toasted sliced almonds

Directions:

1. Add oats, milk, vanilla, chia seeds, protein powder, cinnamon, maple syrup, and blueberries together in a mason jar or other resealable container.
2. Stir or shake it up and put it in the fridge overnight, or at least for 2 hours.
3. Top with toasted almonds or other favorite toppings, coconut works great too.
4. Eat and conquer your day!

Tips:

• Once prepared, they last for up to 3 days, or a week if you omit the fruit until serving.
• Allow the oats to sit at least 4 hours, but preferably overnight to get really creamy.
• You can play with adding more milk or less, depending on what consistency you like best.
• Quick oats are ok but will have a softer consistency than traditional oats.
• Double, triple, or quadruple the recipe depending on how many days you want to have prepped or people you want to serve.

Now, we love our blueberry protein oats, but one can only eat so many blueberries. So if you find yourself suddenly in love with overnight oats, but want to switch it up, here are a few suggestions:

• Chocolate peanut butter - Use chocolate protein powder and add a tbsp of peanut butter
• Apple pie - Add ½ cup of chopped apples and ½ tsp cinnamon
• Pumpkin pie - Add ¼ cup of pumpkin puree and ½ tsp pumpkin pie spice
• Banana walnut - Add ½ cup sliced bananas and 2 tbsp chopped walnuts

And if you run through all of the above, you can experiment with extracts, citrus zest, or even espresso powder - this is one of those recipes where you can let your imagination (and your tastebuds) run wild. Then the next time you go and visit your grandma, or your grandkids, bring them a batch and make sure you have enough for seconds - because they’ll be asking!

If you found this interesting, check out these related stories:

Ginger-Vanilla Protein Bar Recipe

Peanut Butter Cup Protein Recipe

Thoughts of oatmeal might make you cringe if the last time you had it was when you were five and your grandma threw a bowl of oats mixed with water in front of you. Those aren’t the oats we’re talking about.

This recipe, along with the mix-in suggestions, will even make the Quaker Oats guy jealous.

If you haven’t yet jumped on the overnight oats bandwagon, we’re here to help you take the leap. This recipe is not only quick and easy but also nutritious and delicious. Plus, it will save you tons of time because you can make a batch and eat it for a few days. And whether you sit and enjoy it while reading the paper or grab it and go for an early morning meeting, it will keep you full for hours.

Not a fan of cold cereal? That’s ok, some people like their oatmeal hot and some like it cold… kinda like their coffee. Just heat it up in the microwave for 30 seconds or the stovetop for a minute or two.

Benefits:

• Oats are full of fiber, so you feel fuller longer (4g per serving).
• Oats contain more protein than many grains (5g per serving).
• Oats may help you drop a few lbs by keeping you fuller, longer.
• Oats are high in antioxidants, which help protect cells against free radicals and may fight heart disease, cancer, and other diseases.
• The addition of protein powder in this recipe ups the protein factor, so it’s even better for a post-workout recovery meal to help rebuild muscle and reduce muscle soreness.

Ingredients // Serves 1:

• ½ cup rolled oats
• ½ -3/4 cup almond milk (or whatever milk you prefer, depending on how thick you like them)
• ½ teaspoon vanilla extract
• 2 tsp chia seeds
• 2 tbsp Life’s Abundance Vanilla Plant Protein
• ½ tsp ground cinnamon
• 1-2 tsp maple syrup
• ½ cup blueberries // fresh or frozen
• 1 tbsp toasted sliced almonds

Directions:

1. Add oats, milk, vanilla, chia seeds, protein powder, cinnamon, maple syrup, and blueberries together in a mason jar or other resealable container.
2. Stir or shake it up and put it in the fridge overnight, or at least for 2 hours.
3. Top with toasted almonds or other favorite toppings, coconut works great too.
4. Eat and conquer your day!

Tips:

• Once prepared, they last for up to 3 days, or a week if you omit the fruit until serving.
• Allow the oats to sit at least 4 hours, but preferably overnight to get really creamy.
• You can play with adding more milk or less, depending on what consistency you like best.
• Quick oats are ok but will have a softer consistency than traditional oats.
• Double, triple, or quadruple the recipe depending on how many days you want to have prepped or people you want to serve.

Now, we love our blueberry protein oats, but one can only eat so many blueberries. So if you find yourself suddenly in love with overnight oats, but want to switch it up, here are a few suggestions:

• Chocolate peanut butter - Use chocolate protein powder and add a tbsp of peanut butter
• Apple pie - Add ½ cup of chopped apples and ½ tsp cinnamon
• Pumpkin pie - Add ¼ cup of pumpkin puree and ½ tsp pumpkin pie spice
• Banana walnut - Add ½ cup sliced bananas and 2 tbsp chopped walnuts

And if you run through all of the above, you can experiment with extracts, citrus zest, or even espresso powder - this is one of those recipes where you can let your imagination (and your tastebuds) run wild. Then the next time you go and visit your grandma, or your grandkids, bring them a batch and make sure you have enough for seconds - because they’ll be asking!

If you found this interesting, check out these related stories:

Ginger-Vanilla Protein Bar Recipe

Peanut Butter Cup Protein Recipe

When was the last time you ate cake for breakfast? If you normally try to eat healthy, the answer is probably never. Well, thanks to our Red Velvet Smoothie Bowl, you can now have your cake and eat healthy too!

Ok, so it’s not exactly cake, but it tastes just like a creamy slice sans the red dye, sugar and calories. It’s also a thousand times easier to make than baking an actual cake and you can lick the bowl because it’s vegan.

This smoothie bowl is not only beautiful but it’s full of nutrient dense ingredients, a few of which you may not prefer to eat on their own, but you’d never even know they’re blended in here, like cauliflower and beets.

Just one serving of our Red Velvet Smoothie Bowl boosts your diet with:

• Cauliflower is very low in calories yet extremely high in vitamins, including 77% of the RDI of Vitamin C, 20% of the RDI of Vitamin K and  11% of the RDI of Vitamin B6. It’s also full of fiber and a great source of antioxidants.
• Beets also contain many important vitamins including folate, manganese, and potassium but they also contain pigments called betalains, which research shows may contain a number of anti-inflammatory properties. Beets are high in sugar, but luckily a small amount packs a nutritious punch.
• Raspberries are an antioxidant powerhouse containing 50% of the minimum daily target for vitamin C and a healthy dose of manganese, vitamin K, vitamin E, B vitamins, magnesium, copper, iron, and potassium. Plus they have less sugar than almost every other fruit and are full of fiber.
• Bananas are most touted to be full of potassium, and while they do have 9% of the daily RDI, they also contain 33% of the RDI of Vitamin B6, 14% of Manganese and 11% of Vitamin C. They are also rich in pectin, a type of fiber that can help moderate blood sugar.
• Cacao powder is full of naturally occurring antioxidants called Polyphenols that are packed with health benefits such as reduced inflammation, better circulation, improved cholesterol, and lower blood pressure.

If all those health benefits don’t get you excited, remember the aforementioned comparison to tasting like a slice of Red Velvet Cake. We’re sure you’re going to love it.

Share your smoothie pics on social and tag us at @lifesabundance #lifesabundance - we can’t wait to see your creations.

Serving size: 1

Ingredients

• 1 frozen banana
• ⅔  cup frozen cauliflower
• ⅓ cup frozen raspberries
• 1/3 cup honey or maple syrup
• ⅓ cup frozen beets
• 2 tsp Life’s Abundance Plant Based Vanilla Protein Powder
• 1 tsp. Cacao powder
• ⅓ cup water
• Toppings of choice: We used chia seeds, bee pollen (leave off for vegan bowls), plain plant yogurt, cacao nibs, freeze dried raspberries, and sesame seeds.

Instructions

1. Blend ingredients from top to bottom and add your favorite toppings
2. Enjoy!

If you found this interesting, check out these related stories:

World's Best Dairy Free Cheesecake

Sweet Potato Protein Bread Recipe

Gingerbread cookies and peppermint bark might be the traditional holiday desserts, but what’s better than snacking without the guilt? These Holiday Health Bars are made with our Vanilla Plant Protein, so you can treat yourself freely! 

Recipe:

Makes 12 bars

• 2 cups quick oats (regular or gluten free)
• 1/2 cup Life’s Abundance Vanilla Plant Protein
• 2 tbsp ground flax seed
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup honey
• 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1/3 cup total of your favorite ingredients. We made two varieties: one with cocoa nibs and pumpkin seeds and one with mini white chocolate chips, cranberries, and chia seeds. This is where you can get creative and personalize this recipe as your own!

Instructions:

1. Preheat the oven to 350F and prepare an 8x8 baking pan by lining with parchment paper. Set aside.
2. In a large mixing bowl, combine oats, Life’s Abundance Vanilla Plant Protein, ground flax seed, cinnamon, and sea salt. Set aside.
3. In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour your wet mix into the dry mix and stir until fully incorporated. Fold in your ingredients of choice (cocoa nibs, chia seeds, etc…).
4. Pour into a prepared baking pan. Using a spatula, spread the mixture evenly in the pan, pressing down firmly.
5. Bake for 18-20 minutes, until edges begin to turn golden brown.
6. Remove from oven and let cool in pan for 20 minutes before cutting into bars.
7. To make this recipe fun and festive, cut parchment paper and bakers twine and wrap each one like a little gift!

Gingerbread cookies and peppermint bark might be the traditional holiday desserts, but what’s better than snacking without the guilt? These Holiday Health Bars are made with our Vanilla Plant Protein, so you can treat yourself freely! 

Recipe:

Makes 12 bars

• 2 cups quick oats (regular or gluten free)
• 1/2 cup Life’s Abundance Vanilla Plant Protein
• 2 tbsp ground flax seed
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup almond butter (or any nut butter)
• 1/4 cup honey
• 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1/3 cup total of your favorite ingredients. We made two varieties: one with cocoa nibs and pumpkin seeds and one with mini white chocolate chips, cranberries, and chia seeds. This is where you can get creative and personalize this recipe as your own!

Instructions:

1. Preheat the oven to 350F and prepare an 8x8 baking pan by lining with parchment paper. Set aside.
2. In a large mixing bowl, combine oats, Life’s Abundance Vanilla Plant Protein, ground flax seed, cinnamon, and sea salt. Set aside.
3. In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour your wet mix into the dry mix and stir until fully incorporated. Fold in your ingredients of choice (cocoa nibs, chia seeds, etc…).
4. Pour into a prepared baking pan. Using a spatula, spread the mixture evenly in the pan, pressing down firmly.
5. Bake for 18-20 minutes, until edges begin to turn golden brown.
6. Remove from oven and let cool in pan for 20 minutes before cutting into bars.
7. To make this recipe fun and festive, cut parchment paper and bakers twine and wrap each one like a little gift!

With the year’s biggest candy extravaganza right around the corner, what’s better than a sweet, healthy, no-bake recipe? No tricks here! Just a delicious, berry pudding using our Greens Blend and a handful of granola for that perfect crunch.

Follow this simple recipe when you need to satisfy that wicked craving:

Recipe:

Makes 2 servings

• 2 ½ cups yogurt or non-dairy vanilla yogurt
• 4 tsp Life’s Abundance Greens Blend
• ¼ cup chia seeds
• ½ cup granola
• 1 cup blueberries

Instructions:

1. Mix yogurt, chia seeds, and Greens Blend together in a bowl and cover.
2. Place in the refrigerator for four hours.
3. Remove the pudding mixture from the fridge.
4. In two glasses, layer the chia pudding, blueberries, and granola.
5. Serve immediately and enjoy!

Tip: If you are preparing ahead of time, wait to top your dessert with the granola so you maintain maximum crunchiness!

This delicious and healthy, no-bake treat is so easy to make at home with the kids! These frozen berry bites are not only tasty, but they are also packed with nutrition. The Greens Blend used in this recipe helps you and your family get the recommended 5-9 servings of fruits and veggies daily!

Follow these simple directions below to create a fun, quick snack for when you’re on the go:

Recipe:

Makes 12 servings

• 3 cups coconut yogurt
• ¼ cup Life’s Abundance Greens Blend
• 1 cup granola of your choice
• 1 cup blueberries

Instructions:

1. Line a muffin pan with cupcake liners
2. In a medium bowl, combine yogurt and Greens Blend and whisk until fully combined.
3. Spoon yogurt mixture equally into muffin pan
4. Top with granola and blueberries
5. Freeze overnight
6. Enjoy!

 

Many people have turned to the satisfying task of making their own bread while they are stuck at home. In fact, so many people are baking bread that yeast demands around the country have been soaring!

Bread making is a time-consuming yet rewarding task that many people have found to be therapeutic while social distancing. Try it for yourself —here’s our unique recipe for sweet potato protein bread that the entire family will enjoy. 

Ingredients (one round loaf)

• 3 chopped and boiled sweet potatoes (About 3.75 cups)
• 1 tbsp of active dry yeast
• 1/4 cup lukewarm water
• 1.25 cups of milk of choice (dairy or non-dairy)
• 2 + 1 tbsp of butter
• 1/3 of a cup of maple syrup
• 2 tbsps + 2 tsp of organic cane sugar
• 1 tbsp of salt
• 1 scoop of Life’s Abundance Vanilla Plant Protein
• 3.5 cups all-purpose flour + more to dust
• 1.5 cups of whole wheat flour

Directions

• Peel, boil and mash the sweet potatoes.
• Heat the milk and 2 tbsp of butter until the butter is slightly melted. Stir in the sugar and let the mixture cool to room temperature.
• Add the yeast to the milk and put it aside to activate. After about 7 minutes it should start to form a froth, with a lot of movement and yeast activity.
• Mix the mashed sweet potato into the yeast mixture.
• In a large mixing bowl sift together the flours, salt and protein powder.  Add the yeast mixture and start mixing until the dough starts to form.
• Stir the yeast into the water and allow the yeast to bloom until foamy.
• In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
• Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
• Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
• Once finished, cover and let the dough rise again for another 1 ½-2 hours.
• Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
• Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
• Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
• Cover and let rise for 1 hour.
• Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
• Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)
• Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
• Cover with the lid and return the pot to the oven.
• Bake for 45 minutes, removing the lid for the last 15 minutes.
• Remove bread from pot, cover, and let cool for 10 minutes before slicing.

Enjoy!

This recipe has become one of our favorites because of its few ingredients, minimal prep time, and delicious flavor. Whether you’re eating it for breakfast or dessert, chia pudding is a guilt-free way to satisfy your sweet tooth.

Recipe:

Makes 4 servings

• 1 1/2 cups coconut milk
• 1/2 cup chia seeds
• 1-2 Tbsp maple syrup (more or less to taste)
• 4 scoops Minerals & Antioxidants - Tropical Fruit Flavor

For Serving (optional):

• Diced fresh peaches
• Sliced banana
• Walnuts
• Honey
• Sea salt

Instructions:

• In a mixing bowl add coconut milk, chia seeds, maple syrup (to taste), and Minerals & Antioxidants. Whisk to combine. We used the container we would be storing the pudding in for less cleanup.
• Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
• Layer your serving bowls with cut peaches and one serving of chia pudding per bowl. Next, layer bananas and walnuts. Drizzle with honey, sprinkle with sea salt, and enjoy!

Chia pudding will keep covered in the refrigerator for up to 5 days, making this a great recipe for anyone with limited kitchen time. Even better, kids love helping with this recipe since the pudding turns pink once our Minerals & Antioxidants mix is added — it's also perfect for vegans!