Smoothies
Smoothies: Add all ingredients into your blender and blend until smooth.
Peanut Butter Smoothies (breakfast best)
- 1 cup cold Vanilla flavored soy milk
- 1 cup berry flavored soy yogurt
- 1 ripe banana ( frozen if you want thicker shake )
- 2 Tbsp. creamy peanut butter
Apricot Pineapple Smoothie Recipe
1/4 cup crushed pineapple1 fresh apricot, diced
6 strawberries (frozen is best)
1/2 banana
1 1/2 cup Vanilla flavored soy milk
1 tsp. flax seed oil (optional)
Breakfast Foods
Berry Pancakes 
Ingredients:
- 2 cups sliced fresh strawberries
- 1/2 cup acai berries
- 1/2 cup sugar
- 3 teaspoons vanilla extract
- PANCAKES:
- 1 cup wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, cut into 1/4-inch slices
- 1/4 Chopped walnuts
- Whipped cream, optional
Directions:
In a bowl, combine the acai berries, strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight. For pancakes, combine the flour, sugar, baking powder, baking soda, walnuts and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. Serve with strawberries and whipped cream if desired.Berry Muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/3 cups fresh berries , such as blueberries, raspberries, blackberries, huckleberries or sliced strawberries, or a combination.
Position a rack in the center of the oven and preheat to 400°F. Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.
