Ingredients:
1/2 cup peanut butter
1/2 cup oil
2 eggs
1 tsp vanilla
1 cup almond flour
1.5 tsp baking powder
1/2 blueberries
1. Preheat oven to 350 degrees Fahrenheit. Grease muffins tins.
2. Mix together wet ingredients in one bowl, dry ingredients in the other. Add the wet ingredients to the dry and lightly stir in the blueberries.
3. Pour batter into the muffin tins, filling about 2/3 of the way. Bake for 20 minutes.
Ingredients:
1 cup oats
1 cup spinach
1 banana
1 egg
1/2 cup milk
2 tbsp coconut oil
1 tsp cinnamon
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
1/4 cup mini chocolate chips
1. First blend the oats by themselves, making them a flour. Add the spinach, egg, milk, banana, oil, vanilla, baking powder, salt and cinnamon and blend for about a minute. Stir in the chocolate chips.
2. Heat up a skillet, spray with non-stick cooking spray, add dollops of the batter. Flip when one side is cooked.
Ingredients:
1 can chicken breasts
1 egg
3 tbsp parmesan cheese
1/3 cup shredded cheese
Seasonings
1. Preheat oven to 425 degrees Fahrenheit. Drain water from the can of chicken. Mix the chicken, egg, parmesan, shredded cheese and seasonings of your choice together.
2. Using a tablespoon, form the mixture into small balls or nuggets. Bake in the oven for 20 minutes, turning halfway. Dip in your favorite sauce.
Ingredients:
2 eggs
1 cup, ripe mashed banana
1 cup spinach, loosely packed
1 cup grated carrots
1/4 cup oil or coconut oil
1/4 cup maple syrup
1 tsp vanilla
2 tsp apple cider vinegar
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup chocolate chips
1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with greased muffin liners.
2. In a blender combine eggs, spinach, banana, carrots, maple syrup, oil, vinegar and vanilla. Blend until it is smooth.
3. In a bowl, add the blended mixture to the flour, baking powder, baking soda, salt, cocoa powder and cinnamon. When mixed well, stir in the chocolate chips.
4. Pour into muffin tin and bake for 27 minutes.
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sugar
3 ripe bananas, mashed
1 cup mayonnaise
1/2 cup chocolate chips
1. Preheat oven to 375ﾟFarenheit. Grease a muffin tin with cooking spray or butter.
2. Stir together the flower, baking soda, baking powder, and sugar. Mix in the bananas, mayonnaise, and chocolate chips. Stir well.
3. Fill the muffin tins 3/4 full and bake in the oven for 20 minutes.
Ingredients:
Flesh of 1 avocado
3 tbsp cocoa powder
4 tbsp almond milk
1 tsp vanilla
1 tbsp sweetener
1/8 tsp salt
1. Place all ingredients in a blender and pulse until combined.
Ingredients:
1 cup heavy whipping cream
6 oz dark chocolate, chopped
1 tsp sweetener
1/2 cup peanut butter
PB cups to top (optional)
1. Heat the cream in a saucepan until it bubbles. Add the dark chocolate, stir, and let sit for 5 minutes.
2. Mix in the peanut butter and stir until it is incorporated. Place in a greased and parchment paper lined loaf pan. Top with PB cups is you choose. Refrigerate for 2-4 hours before cutting.
Ingredients:
Bar base:
1/2 cup butter
1/3 cup cocoa powder
6 tbsp sweetener
1 egg, lightly beaten
1 tsp vanilla
1 cup almond flour
2/3 cup shredded coconut
Filling:
4 oz cream cheese, softened
1/2 cup butter, softened
1 cup powdered sweetener
2 tbsp heavy whipping cream
2 tsp mint extract
Green food coloring
Chocolate ganache:
3 ounces dark chocolate
2 tbsp butter
1. For the crust, in a saucepan melt the butter. Stir in the cocoa powder and sweetener. Slowly whisk in the egg.
2. Cool until it thickens, stirring constantly. Remove from heat and stir in the almond flour, vanilla and shredded coconut. Press crust into an 8×8 pan and place in the fridge for 20 minutes.
3. For the filling, beat with a mixer the cream cheese and butter until smooth, then add the sweetener. When well combined, add the whipping cream, mint extract and food coloring. Spread the filling over the crust and place in the fridge for 30 minutes.
4. For the chocolate ganache, place the chocolate and butter in a double boiler and melt until smooth. Spread on top of the chilled bar. Refrigerate 20 more minutes before slicing.
Ingredients:
3/4 cup cooked mashed sweet potato
1/2 cup unsweetened peanut butter
2 eggs
1 tsp vanilla
1 tsp cinnamon
2-3 tbsp maple syrup
1 tsp baking soda
1/2 cup of chocolate chips, raisins, craisins
1/4 cup oat or regular flour
1. Preheat oven to 370 degrees Fahrenheit.
2. Combine made sweet potato, peanut butter, and eggs. Mix well. Add vanilla, cinnamon, maple syrup and choice mix in. Add in flour and baking soda, stirring well.
3. Drop scoops on a greased cookie sheet or parchment paper. Bake in the oven for 10-12 minutes.
Ingredients:
14.5 ounces of pumpkin puree
1/2 cup unsalted butter, melted and cooled
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan.
2. In a bowl, combine pumpkin puree, butter, eggs and vanilla. Stir in flour, sugar, baking soda, cinnamon, pumpkin pie spice and salt. Pour batter into prepared pan
3. Bake in the oven for 60 minutes. Place some aluminum foil on the top to cover, then bake another 15 minutes, so it doesn’t brown more and just cooks.
4. Cuts nicer if you let it cool before serving.
Mandy Making A Mess In The Kitchen 