Chocolate PB Bowl

Dessert for breakfast? Always a good idea. Danielle has whipped up an another amazing recipe that tastes like a dreamsicle but loaded with tons of hidden veggies!

This Chocolate PB Bowl tastes like a Reese’s Peanut Butter Cup but has the nutritional benefits of a bunch of green vegetables. Honestly, what is better than that? Danielle loads this smoothie up with cauliflower, spinach, cucumber, banana, purple potatoes… all the goods! Everything you need to jump start you into a great day.

Chocolate PB Bowl

Chocolate PB Bowl

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

A Reese's Peanut Butter Cup with the hidden nutritional benefit of a bowl of veggies. Nothing better, am I right?

Ingredients

  • 3/4 cup roasted frozen purple potato
  • 1/2 cup frozen riced cauliflower
  • 1/2 cup frozen banana
  • 1/2 cup frozen cucumber (no skin)
  • 1 cup liquid (water or plant-based milk)
  • Cinnamon
  • Chocolate protein
  • 1 tsp reishi
  • 1/2 tsp Chaga
  • 1 spoonful PB
  • Handful of spinach

Instructions

    1. Blend to desired thickness, adding more liquid as needed.
    2. Transfer to a bowl. Add a PB swirl.
    3. Top with chocolate, Cacao Lil Bucks and whatever else!

Notes

Makes 1 serving.

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Pumpkin Maple Buckwheat with Protein Fluff

When I look at this bowl I think of a morning spent watching New Girl and nomming on this. I mean Nick says “It’s perfectly fine to watch TV all day.” So yeah, I’m going to take him up on that, but not before I make this beautiful breakfast bowl. Thanks to our friend Danielle of @cacaoforcoconuts_ for the recipe!

If a fall recipe doesn’t have pumpkin and maple, is it really a fall recipe? I mean c’mon now that pumpkin pie spice is to die for! Combine that with the superfood nutritional power of buckwheat and voila! Bliss in a bowl.

Pumpkin Maple Buckwheat with Protein Fluff

Pumpkin Maple Buckwheat with Protein Fluff

Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Pumpkin and maple together = power duo. And add the protein fluff and you have yourself fuel to keep you going all day long!

Ingredients

  • 1/2 cup original lil bucks
  • 3/4 cup water
  • 1 Tbsp pumpkin purée
  • 1 tsp maple butter (or syrup or date syrup)
  • Generous amount of pumpkin pie spice
  • Protein fluff
  • 1 scoop protein powder (I used vanilla Sprout Living)
  • 2 Tbsp + 1 tsp water

Instructions

    1. In a small pot, bring 1/2 cup lil bucks and 3/4 cup water to a boil.
    2. Make protein fluff by combining water and protein powder!
    3. Reduce heat, cover and simmer for 4-5 minutes. The buckwheat will absorb a lot of the liquid.
    4. Stir in the pumpkin puree, pumpkin spice and sweeter of choice (I used maple butter, maple syrup would be great too).
    5. Transfer to a bowl and top. Pictured with protein fluff and pecan butter!

Notes

Makes 1 serving.

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Hormone Balancing Chia Fluff

Pumpkin. Yogurt. Banana. Maca. Need I say more? This Hormone Balancing Chia Fluff packs a nutritious punch full of vitamins and minerals that’ll help regulate hormonal health. Our hormonal guru Maddie from @madelinescookbook shares her delicious recipe that’ll give your body everything you need going into this fall and winter season!

 

 

 

I want my breakfast to look this good everyday. I need to hire Maddie to be my personal chef from now on. What do you say, Maddie?

Hormone Balancing Chia Fluff

Hormone Balancing Chia Fluff

Pumpkin every day all day throughout October and November am I right? This fall inspired Hormone Balancing Chia Fluff by @madelinescookbook is The. Fall. Breakfast. Bonus points if you can make it look as photogenic as Maddie does!

Ingredients

  • 1/3 cup @so_delicious coconut yogurt
  • 1/4 cup + 2 tsp @navitasorganics ground chia
  • 1/4 cup @sprouts organic pumpkin puree
  • 1 tsp @shopkarenberries maca
  • 1 scoop @nuzest_usa chocolate protein
  • 1/4 cup @nutsolaofficial cacao almond
  • 1/4 cup cacao lil bucks

Instructions

  1. Place everything in the bowl in the order of the ingredients and enjoy!

Notes

Makes 1 serving.

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Veggie Meatball Pasta

Introducing Veggie Plantball Pasta a la Anneka! There is nothing sexier than a big bowl of delicious and nutritious carbs. WE. LOVE. CARBS. Anneka from @tastyteaspoon creates a yummy vegetarian take on the classic pasta and meatballs.

 

 

 

Way too many yummy ingredients in this recipe. You’ve got chickpeas, flaxseed, breadcrumbs, OG lil bucks to name a few. Wow I’m way too excited about this dinner recipe!

Veggie Plantball Pasta

Veggie Plantball Pasta

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Wow isn't this a beaut? It's like Anneka @atastyteaspoon can read my mind. I have been craving nothing but warm delicious comfort food. And this one checks all the boxes and keeps you on track toward achieving your health goals!

Ingredients

  • 1 cup chickpeas, drained
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 2 tbsp breadcrumbs
  • 2 tbsp @lovelilbucks original sprouted buckwheat
  • 1 tablespoon garlic powder
  • 1 teaspoons onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt - or to taste
  • 1 box of your favorite pasta + sauce

Instructions

    1. Add all ingredients into a blender and blend until smooth

    2. Make your flax seed "eggs" - mix 2.5 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.

    3. Mix together the chickpeas and flax seed eggs.

    4. Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil.

    5. Form the chickpea mixture into meatballs and place onto a parchment-lined baking dish.

    6. In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through.

    7. Add these plant-balls to your favorite pasta + sauce combo and enjoy!

    that’s it *chefs kiss*

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Anneka's Dreamy Protein Pancakes

You know that happy blissful feeling you get after you’ve had the best, most filling meal ever? A mood right?! I am definitely feeling that way after eating a stack of these bad boys.

 

 

 

These protein packed pancakes will fuel all of your adventures from hiking, running, and swimming to a lazy Sunday in bed. These pancakes make breakfast easily the best meal of the day.

Anneka's Dreamy Protein Pancakes

Anneka's Dreamy Protein Pancakes

Cook Time: 15 minutes
Total Time: 15 minutes

Start you morning off on right with these protein-packed (and flavor-packed) p'cakes. Run a marathon! Go rock climbing! Or even enjoy these bad boys as you lay in bed enjoying a Harry Potter movie marathon. These pancakes are the perfect fuel for whatever your day may bring you. Thank you Anneka from @tastyteaspoon for sharing with us this recipe!

Ingredients

  • 1/8 cup cacao @lovelilbucks
  • 2 medium ripe banana
  • 2 eggs (or sub flax eggs)
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups old fashioned rolled oats, gluten free if desired
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Toppings: cacao @lovelilbucks , bleubs, @justins PB

Instructions

    1. Add all of the ingredients (EXCEPT the lil'bucks) to a blender and blend until smooth.
    2. Add 1/2 of the lil'bucks (1/8 cup)
    3. Lightly coat pan with oil + place over medium heat.
    4. Add 1/2 cup of batter to the griddle for each pancake and cook for 1-2 minutes until pancakes slightly puff up.
    5. Plate your p'cakes and top with melted PB, blueberries, and the other 1/8 cup of cacao lil'bucks.

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Anneka's Mellow Yellow Smoothie Bowl

The sunshine to your cloudy days! Anneka from @atastyteaspoon shares her Mellow Yellow Smoothie Bowl recipe- a perfect start to any day. She includes all of our favs: mango, hemp hearts, almond milk, banana, goji berries, chia seeds, and Lil Bucks of course!

 

 

 

Alexa play Here Comes the Sun by the Beatles!

Mellow Yellow Smoothie Bowl

Mellow Yellow Smoothie Bowl

Cook Time: 2 minutes
Total Time: 2 minutes

Start your day out on a positive note with this bright yellow smoothie bowl by Anneka @atastyteaspoon! She incorporates all the goods: mango, hemp hearts, nana, almond milk. This smoothie bowl will have you beaming from the inside out.

Ingredients

  • 1 cup frozen mango
  • 1/2 cup almond milk to blend
  • 1 frozen nana
  • heaping tablespoon hemp hearts
  • top w/ banana, goji berries, chia seeds, and OG lil bucks!

Instructions

  1. Blend all your ingredients and top with banana, goji berries, chia seeds, and Lil Bucks.

Notes

Makes 1 serving.

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Fall Buddha Bowl

As the weather get’s cooler, and the days grow shorter, nothing beats cozying up with this warm Fall Buddha Bowl. A nutrient dense bowl that’ll fill up your belly and soothe your mind. Blanket, book and buddha bowl? I’m in.

 

Butternut squash is the mascot of fall. Is it not?? Every recipe should have butternut squash in it. And mix that with tahini, garlic and cumin… Wow just wow.

Fall Buddha Bowl

Fall Buddha Bowl

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Fall is synonymous to the words cozy and bowl. Like honestly, what is better than a cool overcast fall day spent reading and cozying up with a warm fall buddha bowl. And this bowl has all of your fav seasonal foods like butternut squash, lentils, and quinoa. So grab your fav book and get comfortable!

Ingredients

  • 1/2 a butternut squash, cut into half circles
  • 1 tsp olive oil
  • 1/4 tsp Cumin
  • Salt and pepper
  • 1/4 cup uncooked quinoa
  • 1/4 cup green lentils
  • 3 stalks of kale
  • 1-2 cloves garlic
  • 1 tsp Coconut oil
  • 1/4 cup chopped parsley
  • 1 tsp Hemp seed (or olive oil)
  • Toppings:
  • 1 tbsp Tahini (watered down If needed to drizzle)
  • 2 tbsp Lil bucks Buckwheat - original
  • 1/4 cup Broccoli Sprouts

Instructions

    Method:
    1. Pre heat the oven to 350F
    2. Cut butternut squash into 3 x 2cm thick half circles. Drizzle with olive oil, sprinkle with salt and pepper and cumin. Bake squash for 20-30mins on a baking paper lined oven tray.
    3. Cook quinoa. Fill a saucepan with 1/2 cup water, add quinoa, bring to the boil. Once boiling turn off heat and put the lid on. Leave for 20 minutes to cook.
    4. Bring another saucepan of 1 cup or water to the boil, add lentils, cook for 20 mins or until lentils are soft. Drain the rest of the water, if any.
    5. Chop kale into 2 cm thick pieces - discarding the stalks.
    6. In a saucepan on a low heat, add coconut oil and garlic, sauté for 30 seconds then add kale and sautéed for 1-2 mins. Season with salt and pepper. Take off heat and set aside.
    7. Finely chop parsley. When the quinoa is cooked, add the hemp seed oil (or olive oil), season with salt and pepper (to taste) and mix through the parsley.
    8. To assemble, put the quinoa in the bowl in a section taking up 1/4, add the lentils next to the quinoa, the squash next to the lentils and the kale in the last 1/4 (as shown in photo).
    9. Top with sprouts and original lil bucks buckwheat and drizzle with tahini.

Notes

Makes 1 serving.

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Chocolate Peppermint Smoothie

Honestly, I’m a complete sucker for anything chocolate and minty. I always order the same ice cream- mint chocolate chip- EVERY TIME. No joke. So when I saw this new smoothie recipe, I was stoked! Literally, what is better than chocolate for breakfast?? Nothing. The answer is nothing.

 

 

 

This recipe makes me feel like a rebel because a recipe that incorporates chocolate into a healthy breakfast…. unheard of! But Danielle, our miracle worker, makes dreams come true. Grab your spoon! You’re going to want to try this.

Chocolate Peppermint Smoothie

Chocolate Peppermint Smoothie

I will consume everything and anything with chocolate in the name. It's a fact. I mean chocolate AND peppermint?! Yeah, I'll take 5 bowls of that please.

Ingredients

  • 1 1/2 cup steamed then frozen cauliflower florets
  • 1/2 cup steamed frozen purple potato
  • 1/2 cup frozen cucumber
  • 1 cup almond milk
  • 1 tsp mesquite
  • 2 scoops chocolate protein
  • 1 date
  • 1 tsp Peppermint extract
  • Frozen mint
  • Cinnamon
  • Handful of Kale
  • Handful of Romaine
  • Small handful of Sprouts (optional)

Instructions

    Blend and top with Original lil bucks!

Notes

Makes 1 serving.

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Danielle's Minty Greens Smoothie

Danielle makes eating your greens easier and tastier than ever before. This recipe combines all the nutritional value of spinach, kale, cauliflower, and papaya for a sweet treat yourself smoothie bowl. Your insides will thank you and your taste buds will be buzzing!

 

 

 

Honestly, I think it tastes better than it looks. If that’s even possible.

Danielle's Minty Greens

Danielle's Minty Greens

Cook Time: 2 minutes
Total Time: 2 minutes

Greens, Greens, Greens. We all know how important our greens are. Danielle created a simple but DELICIOUS smoothie recipe that makes getting your full serving of veggies EASY. Something that makes health tasty and effortless? I'm in.

Ingredients

  • 1 handful frozen Mint
  • 1/2 cup banana slices
  • 1 cup frozen cucumber pieces
  • 1/2 cup frozen riced cauliflower
  • 1/2 cup frozen papaya
  • 1/2 tsp essential medicinal minds eye (optional)
  • 1 tiny scoop Shilijit (optional)
  • 2 scoops plant based protein (I used Sprout Living Pro Collagen)
  • cinnamon to taste
  • Handful Spinach
  • Handful of Kale
  • 3/4 almond milk

Instructions

    1. Blend
    2. Top with match lil bucks and other crunchies if desired! I also added golden berries!

Notes

Makes 1 serving.

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Cinnamon Apple Pumpkin Pecan Muffins

Does anything sound more fall themed than Cinnamon Apple Pumpkin Pecan muffins? I mean seriously, cinnamon, apple, pumpkin and pecan? That sums up all my diet until around December…. then I shift to chocolate and candy canes!

 

 

 

These bit sized muffins have the consistency of zucchini bread, mixed with a touch of of a cinnamon roll sweetness. Pair these with some warm apple cider and you have yourself the perfect autumn mid afternoon treat!

Now sit back, relax and watch “It’s The Great Pumpkin, Charlie Brown”.

Cinnamon Apple Pumpkin Pecan Muffins

Cinnamon Apple Pumpkin Pecan Muffins

Nothing screams FALL more than this delicious Cinnamon Apple Pumpkin Pecan Muffin recipe. The perfect treat after a day spent apple picking or carving pumpkins!

Ingredients

  • • 1/2 cup of cinnamon lil bucks⁣⁣
  • • 1/2 cup oat flour⁣⁣
  • • 1/4 cup almond flour⁣⁣
  • • 1 tsp pumpkin spice
  • • 1 tsp baking powder⁣⁣
  • • 1/4 tsp baking soda⁣⁣
  • • 2 flax eggs (2 Tbsp ground flax, 5 Tbsp water)⁣⁣
  • • 1/2 cup pumpkin purée⁣⁣
  • • 1/2 cup unsweetened applesauce⁣⁣
  • • cup (or more) pecans⁣⁣
  • ⁣⁣
  • Topping:⁣⁣
  • • 4 dates, pitted and soaked⁣⁣
  • • 1 Tbsp neutral nut butter
  • • Cinnamon ⁣⁣

Instructions

    1. Make your flax eggs, set aside.⁣⁣
    2. Pit and soak dates.⁣⁣
    3. Grind up lil bucks to a flour (or just slightly textured).⁣⁣
    4. In one bowl, combine all dry ingredients. ⁣⁣
    5. In another bowl, combine wet ingredients.⁣⁣
    6. Roughly chop pecans.⁣⁣
    7. Preheat to 350°F.⁣⁣
    8. Pour the dry ingredients into the wet ingredients. Mix well. Fold in pecans.⁣⁣
    9. Line a muffin tin with baking cups and bake for 15 minutes. (Silicon cups make it easy!)⁣⁣
    10. While the muffins bake/cool. Make the date topping. In a food processor, blend dates, cinnamon and nut butter.⁣⁣
    11. Once cooked, top with date mix and more lil bucks! ⁣⁣
    ⁣⁣

Notes

You may store these muffins in the fridge. Makes 8 servings.

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