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Spinach Smoothie


  • 1 cut & frozen banana
  • 1/2 cup vanilla Greek Yogurt
  • 1 tablespoon Peanut Butter
  • 1 cup almond (or regular) milk
  • Spinach
  1. Make sure banana is cut and frozen first.
  2. Combine all ingredients in blender, with the spinach being last and filling the rest of the blender (3-4 cups).
  3. Blend and enjoy!


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broccoli bites


  • 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
  • 1 1/2 cup of grated cheddar cheese
  • 3 eggs
  • salt & pepper
  • 1 cup of seasoned Italian breadcrumbs
  1. Mix all the ingredients together in a large bowl.
  2. With your hands, form small patties and lay on a parchment lined baking sheet.
  3. Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
  4. Let cool and enjoy!

Recipe found on Stacey Snacks



zucchini crust pizza

zucchini crust


  • 1 large egg or 2 small ones
  • 3 small-medium zucchinis
  • 1.5 cups grated parmesan or mozzarella cheese
  • salt
  • Mild tomato sauce OR pesto
  • Grated firm mozzarella cheese OR sliced fresh mozzarella cheese Ricotta cheese or goat cheese, for small dollops on top (optional Assorted vegetables.
  • Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms.
  • A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté.
  • Finely chopped greens are nice.
  • Fresh tomatoes can be added after the pizza is cooked too.
  • Any topics you want to add that you normally would to pizza.
  1. In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto the bottom of a 12-in. pizza pan coated with cooking spray.
  2. Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.

Recipe found on Taste Of Home

zucchini sticks

zucchini sticks

zucchini chips

zucchini chips

  • 1 zucchini, sliced in large rounds at an angle
  • 1/4 cup milk
  • 1/4 cup panko bread crumbs
  • 2 tablespoons plain bread crumbs
  • 2 generous tablespoons grated cheese
  • 1/4 teaspoon salt + pepper
  • sprinkling of cayenne powder or crushed red pepper flakes (optional)
Preheat the oven to 425 degrees. Pour the milk in one small bowl and both bread crumbs, cheese, cayenne and salt and pepper in another bowl. Dip the zucchini rounds in the milk, then the crumbs mixture, pressing down to adhere the crumbs to the zucchini. Place on a wire rack coated with cooking spray on top of a cookie sheet, and bake for 30 minutes.
Recipe found on The Boot
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Cauliflower Crust Pizza

cauliflower pizza


  • Nonstick spray
  • 2 1/2 cups cauliflower, grated (about 1/2 a large head)
  • 1 large egg, lightly beaten
  • 1 1/4 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato sauce
  • 1 cup grape tomatoes, sliced in half
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • Fresh basil leaves, optional
  1. Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
  2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
  3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
  4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Recipe found on Fit Sugar



Pumpkin Spice Frapp




  • 1 and 1/2 cups cold coffee
  • 1 and 1/4 cups unsweetened vanilla almond milk (or any milk)
  • 1/4 cup pumpkin puree
  • 3 tablespoons pure maple syrup (or equal amount of honey, agave, or 4 packets stevia or other sweetener)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • light whipped cream, optional

Combine almond milk, pumpkin, spices and syrup together and pour into ice cube tray and leave in fridge until frozen. Brew coffee and place in the fridge until cold. Once cold and frozen, blend cubes and coffee together. Add optional whipped cream & serve immediately!

Recipe found on Sally’s Baking Addiction

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pumpkin spice

Cinnamon Buns



  • 1/4 c. canned pumpkin (pure pumpkin – not pie filling)
  • 1 and 1/2 scoops Gaspari Nutrition’s MyoFusion Pro – Cinnamon Roll
  • 2 tbsp coconut flour
  • 1/3 c. egg whites
  • 1/2 tsp baking powder


  • 1/4 c. sugar free maple syrup
  • 2 tsp. almond butter, smooth
  • Dash of cinnamon

pumpkin cinnamon buns

Preheat oven to 375 degrees. In a bowl, mix all ingredients for the roll batter. Spoon into a cupcake pan that has been sprayed with non-sticking cooking spray. You should end up with four rolls. Place in oven and bake for about 10 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean (no batter on the toothpick). Be careful not to overcook. Remove from oven, and allow the rolls to cool slightly. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well. Dip both sides of the rolls in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.

Recipe found on Love With Recipe

Pumpkin muffins



  • 2 1/2 c oats (regular or quick is fine)
  • 1 c plain nonfat greek yogurt
  • 1/2 c honey
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t pumpkin pie spice
  • 1 c canned pumpkin
  • 1/2 c chopped walnuts (optional)
  1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker’s Joy (it has flour added in). You could also use a silicone muffin pan.  (I don’t recommend using paper liners for these.
  2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
  3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

Recipe found on Spokane Dinner Club


  • 1 ½ cup Gluten Free Rolled Oats
 (Bob’s Red Mill)
  • 1 Cup of Pumpkin Puree
 (Farmer’s Market)
  • 1 Cup Organic Coconut Milk + 1 ½ cup FILTERED water
  • 1 tablespoon Organic Vanilla
 (Simply Organic)
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/8 tsp Sea Salt
  • 1/4 cup Maple Syrup

Mix all ingredients, except for oats into a saucepan. Bring to a boil. Add oats and let simmer uncovered for about 10-13 minutes, stirring occasionally.

MAKES 3 servings.

The finished product will be deliciously creamy!! ENJOY!

Feel free to top it with your favourite dairy free milk, extra cinnamon, or some more maple syrup or coconut sugar for an extra sweet fix!

Recipe found on Erinn Weatherbie

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pumpkin soup


Yield: 4 servings

  • 1 cup organic vegetable broth
  • 1 1/2 ripe avocado
  • 2 cups simmered kabocha pumpkin
  • 1/2 cup sliced, sautéed leeks
  • 2 cloves roasted garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chile powder (optional, for extra kick!)
  • 1/2 teaspoon freshly ground nutmeg
  • sea salt
  • 3 tablespoon organic toasted pumpkin seeds

Place all ingredients into a blender and process starting with low speed, gradually increasing to high speed. Blend well until reaching a creamy consistency. Garnish with organic toasted pumpkin seeds.

Recipe found on EatClean-BHappy


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metabolism smoothie

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  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon granulated garlic
  • 3 large handfuls lacinato kale, torn into shreds
  • 1 to 2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. Line baking sheet with aluminum foil or cooking spray. Combine spices and wash kale. Oil the kale pieces and place into oven for 12 minutes or until dark green. Remove from oven and add spices. Cool and enjoy!

Recipe found from Gluten Free Girl





baked kale mc


  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 head of kale
  • elbow macaroni
  • breadcrumbs
  • parmesan
Make a béchamel by melting 1 Tbsp. unsalted butter in a small saucepan over medium heat. Whisk in 1 Tbsp. all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup whole milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes. Blanch leaves from 1 head of kale and purée in a blender or food processor until smooth. Stir kale into béchamel sauce. Boil 2 cups elbow macaroni; drain. Transfer to an 8x8x2″ baking dish and pour sauce over. Sprinkle with a mixture of breadcrumbs and grated Parmesan. Bake in a 375° oven until warmed through and browned on top, about 25 minutes.
Recipe found on Bonapetit