Archive

Course: Breakfast

Spiced Almond Banana Smoothie

Description

Fire up your morning and your metabolism with the power of almonds, protein, and a hint of sweet spice. Created by Corey Calliet, celebrity fitness trainer, on behalf of Almond Board of California.

Ingredients

  • 8 ounces unsweetened almond milk
  • 1/2 medium banana
  • 1 date
  • 1/4 teaspoon vanilla extract
  • 1 scoop almond protein powder (or your protein powder of choice)
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/4 cup ice cubes

Instructions

  1. Add all ingredients into a blender and blend until smooth. Pour into a glass or to-go cup of your choice and prepare to own your day!

GREEN MONSTER SMOOTHIE

Ingredients

  • 1 cup Spinach
  • 6 Sprigs parsley
  • ½ English cucumber
  • ½ cup Honeydew melon
  • 1 tablespoon Honey
  • ½ teaspoon Salt
  • ⅔ cup Ice water
  • ½ cup Salted American pistachio kernels

Instructions

  1. Blend until smooth.

Blueberry Hazelnut Breakfast Cookies

Ingredients

  • 1 cup ​Oregon hazelnuts
  • 1⁄2 cup whole wheat or gluten-free all-purpose flour
  • 1 1⁄2 cups old-fashioned rolled oats
  • 11⁄2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon fine sea salt
  • 2 medium ripe bananas
  • 1 large egg
  • 1⁄3 cup honey or maple syrup
  • 1⁄4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. On a medium baking sheet scatter hazelnuts. Roast until fragrant and the skins are blistered, 12-15 minutes. Let cool slightly, then transfer 1⁄2 cup hazelnuts to a food processor along with the flour. Pulse until hazelnuts are ground into a fine flour. Roughly chop remaining hazelnuts and set aside.
  3. Transfer hazelnut-flour mixture to a large bowl along with oats, cinnamon, baking soda, and salt. Stir to combine.
  4. In a large bowl mash bananas. Stir in egg, honey or maple syrup, oil, vanilla, and lemon zest until smooth. Stir in oat mixture until thoroughly combined. Fold in chopped hazelnuts and blueberries.
  5. Pack cookie mixture into a 1⁄3-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
  6. Bake until browned and set, 15-18 minutes. Let cool completely on baking sheet.

Robust Raspberry Almond Smoothie

Description

Let this crisp and fruity drink give you a smart morning start, or act as an afternoon snack to keep hunger at bay. With every sip, you’ll enjoy the smooth taste of almond butter, almond milk, frozen raspberries, and a touch of honey.

Ingredients

  • 2 cups almond milk
  • 1 12-ounce package frozen raspberries
  • 2 medium bananas, cut into chunks
  • 2 tablespoons honey
  • 1/2 teaspoon almond extract
  • 3 tablespoons almond butter
  • 1/2 cup vanilla soy ice cream
  • 12 fresh raspberries (optional)

Instructions

  1. Combine all ingredients in a blender; whirl until smooth.
  2. Pour into 6 glasses and garnish with fresh raspberries if desired.