Julia's Power Protein Pancakes

This is a super simple recipe, but a genius, high-power combo of protein dense foods: Kodiak Cakes, RXBAR Peanut Butter, Lil Bucks Sprouted Buckwheat, and antioxidant-infused raspberries. ?

The founder’s foodie friend Julia always comes up with creative ways to use Lil Bucks (tons of genius savory ideas… coming soon), but this one takes the cake (pun intended) for a fast, easy treat-yoself kind of breakfast.

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Ingredients:

Kodiak Cakes Peanut Butter Pancake Mix (14g of protein per serving!)

RXBAR Peanut Butter (9g of protein per serving–the cinnamon one is so good with Cacao Lil Bucks!)

1/4 cup Cacao Lil Bucks, obvi

A handful of raspberries

Optional: Hemp seed and chia seed to sprinkle on top as well

 

Directions:

  1. Prepare the Kodiak cakes per their instructions
  2. Top with all the goods. Boom.


Vegan Ice Cream Cookie Bar

Honestly it was hard to come up with a name for this one… It really is a “Crunchy Vegan Ice Cream Adaptogen Cookie Bar” but that’s a mouthful. This recipe was developed in collaboration with two amazing female-owned San Francisco food brands – Completeats Superfood Cookies and  Goldmine Adaptogens. Both are seriously amazing. 

Ingredients:

4 CompletEats cookies in chocolate chia

2 cups soaked and drained cashews (soaked at least 30 minutes)

1 cup almond milk (I love Malk vanilla almond milk)

1/2 cup coconut oil, melted

1/4 cup maple syrup

4 tsp GoldMine adaptogen powder 

2 tsp vanilla

pinch sea salt

1-2 tsp beet powder

1-2 tsp turmeric powder

1/2 – 3/4 cups Cacao Lil Bucks sprouted buckwheat

Optional 

Dark chocolate melted to drizzle on top with more Lil Bucks ?

 

Also, muffin tins are ideal for this recipe, but you can make in circle-shaped cups or tupperware too, whatever you can find. 

 

Directions:

  1. Cut the cookies in half and mold and press into the bottom of muffin tins – aim for the cookie layer to be able a quarter to a half inch thick (as you make these more you can adjust on preference – if you find big enough muffin tins you could put the WHOLE COOKIE on the bottom yum).
  2. In a blender, blend the cashews, almond milk, coconut oil, maple syrup, adaptogen powder, vanilla, and the pinch of salt. Blend until smooooooth.
  3. Split the cashew blend into two bowls. In one bowl mix with the beet powder to create a lovely pink color — feel free to add as much as you’d like for the taste and color. Then do the same in the other bowl with the turmeric powder.
  4. Spoon some of the beet mix into each muffin tin, either making it the first layer or putting the spoonful in half of the muffin circle. Then either top with the turmeric spoonful or put it in the other half of the circle, and swirl.
  5. Sprinkle a nice layer of Cacao Lil Bucks on top.
  6. Freeze for about 3-4 hours until solid.
  7. Once frozen I really enjoyed melting dark chocolate and drizzling over with some original Lil Bucks, and then the chocolate solidifies and it’s just so good.

When you take them out of the freezer you might want to wait 5 minutes to dig in so it’s not too hard. It’s worth the wait! 🙂 Enjoy!


Raw Lil Bucks Fudge

Ingredients:

1/2 cup virgin coconut oil melted
1/4 cup raw almond butter (or nut butter of choice)
1/2 cup cocoa powder (or raw cacao powder)
1/2 cup pure maple syrup (or other liquid sweetener)
1 tablespoon pure vanilla extract
pinch fine grain sea salt, to taste
1 cup Lil Bucks
option to add 2 scoops (about 1/4 cup) of Vital Proteins Mocha Collagen Creamer to make it a mocha fudge – this is seriously DELICIOUS!!!

Directions:

  1. With electric beaters or blender, beat together the coconut oil and almond butter. Make sure the coconut oil is melted or the texture won’t work out (learned from experience)
  2. Sift in the cocoa/cacao powder and beat again until combined.
  3. Pour in the maple syrup, vanilla, and salt and beat until smooth.
  4. Pour into a bowl if in a blender, and stir in the Lil Bucks with a spoon.
  5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even.
  6. Freeze for about 1 hour, or until solid. Slice into small squares and fall in loooove.


Lil Bucks Energy Balls

1 cup Lil Bucks
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup dark chocolate chunks (or 1/4 cup cacao nibs)
1-2 tbsp chia seeds
1/2 tsp salt
1/3 cup unsweetened coconut
1/3 cup raw honey or maple syrup
1 tsp vanilla

Here’s what you do:

Mix all dry ingredients together, and then add the vanilla and maple syrup and mix again. Put the “dough” in the refrigerator for 45 minutes to an hour. Then take out and roll into small balls and keep refrigerated. 

Enjoy these as a perfect pre-/post-workout snack, or an after school snack for the kids! ?


Signature Smoothie Bowl

Lil Bucks Signature Smoothie Bowl

Smoothie bowls are heavenly, but you must be careful of what goes in it! Some restaurants go over-the-top with sugary fruits and/or use fake juices or sugar-ed up acai, so it’s best to get it from a place who truly understands superfoods (Chicago: Hi-Vibe Juicery) or just know what to look out for in ingredients (we’ll expand on that eventually).

At home, you really can’t go wrong with this bowl:

  • 1 pack of sambazon protein acai or supergreens acai mix (only 5g sugar – watch out for their acai packets mixed with fruit… high sugar). You can also use their pure unsweetened acai. OR SWAP: 3/4 cups blueberries
  • 1/2 cup frozen riced cauliflower (you can’t taste it, and it makes it THICK!)
  • 1 banana (or half banana + half avocado for a creamy bowl)
  • 1/4 cup to 1/2 cup almond milk (or milk of your choice) – start with 1/4 cup and blend, test the thickness, and then add more. I prefer a thicker smoothie bowl base
  • 1 scoop of spirulina – start with half scoop if you are just getting used to the taste – but eventually you’ll crave it!
  • If you’re really making this a meal – add a tablespoon of your nut butter of choice

Blend, and then top with Lil Bucks (yum), chia seeds and cacao nibs. <3