Banana Blueberry Spinach Shake

This has become my new favorite shake! It’s so easy to make and helps to get those greens in! I love it for an afternoon snack, around 3 when I need a pick-me-up! But, it’s also great for breakfast!

I do sell the stevia and collagen, so check out my store, too!

If you are following THM, this is a great E meal or snack! πŸ˜€

Note: all of the following were fresh ingredients, except for the blueberries which were frozen. You could also freeze the banana and/or the spinach… or add ice cubes, for more of a frozen shake. For the kids, I will use an extra banana, replace the almond milk with whole milk and replace the stevia with either honey or maple syrup. I also leave out the collagen if it is for one of the little ones. I don’t think it is harmful, I just think it is rather expensive if they don’t need it.

This makes 1 large serving for an adult or teen, or several for a younger child.

Banana Blueberry Spinach Shake

1 1/4 cups unsweetened almond milk
1 small banana (or 1/2 of a large one)
1-2 handfuls of fresh Spinach
3/4 cup blueberries
1 scoop collagen
2 doonks THM stevia (optional)

Instructions:
Put all of the ingredients in the blender and blend! That’s it. 😊

If you’d like to help support my blog and our family, a great way to do that is through purchasing my products. 😊 I do have a flat rate shipping of $10, so take advantage of that and save money on the shipping by stocking up!

Thank you, for taking the time to read my blog. I hope you enjoy this recipe. Have a great day! 🌺

Custom Collagen

Pure stevia extract, 1 oz.

Cinnamon Buns

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Cinnamon Buns

This is a twist of my cinnamon bun cake. I have added almond meal to the flour mix. It seems to give it a sweeter flavor and nice crumb. But, it is totally optional, and can just be omitted if you need to be nut free. You don’t need to make any other adjustments if you leave it out!

I have iced this with a cream cheese icing, which I use my homemade strawberry jam in! My jam is available for sale!

Strawberry jam, sugar free

Alternately, you can ice these with coconut cream, as I did my cake, especially if you need a dairy free version. (I also sell coconut cream in my store)!

I use 8 bun size small glass round baking dishes, ramekins, I believe they are called. I will post the regular, large recipe first, then a smaller one, which will make just 2 buns.

Cinnamon Buns

Wet Ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry Ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 Tablespoons golden flax meal
2 Tablespoons collagen
2 Tablespoons almond meal
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoon baking powder

Sprinkle:
1 Tablespoon Pyure
1 Tablespoon Xylitol
1 Tablespoon cinnamon

Instructions:
Mix wet ingredients in vitamix.
Mix dry ingredients in separate bowl. Mix the wet ingredients into the dry ingredients. Mix up the sprinkle. Spray 8 ramekins with coconut oil. Spoon a little batter into each ramekin, then sprinkle on some of the sprinkle. Repeat in uneven layers till all the batter and sprinkle are used. Bake at 350 degrees for about 20 minutes or until done. Let cool before icing, if you use the cream cheese icing. If you are icing with the coconut cream, go ahead and ice warm.

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Cream cheese icing:

Ingredients:
8 ounces NeufchΓ’tel cheese
1/2 jar Lotsa Little Lambs sugar free strawberry jam.
1/8 teaspoon THM stevia extract

Instructions:
Beat cream cheese till it is smooth. Add the jam and stevia and beat again. Spread on the cooled rolls.

You can leave the rolls in the ramekins, or remove them. I have ones with matching lids, so I can just store them right in the ramekins after baking, cooling and icing!

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Here is a smaller recipe.

Cinnamon Buns

Wet Ingredients:
1 egg
1 1/2 Tablespoons coconut oil
1 1/2 Tablespoons Pyure (or mix with xylitol)
1/2 Tablespoon vanilla
1 1/2 Tablespoons water

Dry Ingredients:
1 Tablespoon oat fiber
1 Tablespoon coconut flour
1/2 Tablespoon collagen
1/2 Tablespoon golden flax meal
1/2 Tablespoon almond meal (optional)
3/8 teaspoon glucomannan
Pinch of salt
1/2 teaspoon baking powder

Sprinkle:
1/2 Tablespoon Pyure (or mix with xylitol)
1 scant teaspoon cinnamon

Icing:
2 ounces cream cheese
2 Tablespoons Lotsa Little Lambs strawberry jam
1 doonk THM stevia

Instructions:
As above, in large recipe. But, only divide batter into 2 ramekins, instead of into 8!

Lowfat Cream Cheese Icing

This is the icing I use on my carrot cake. The fat grams, by my figuring, are still under 5 grams per serving, if divided into 12 servings. Since I have no added fat in my carrot cake, this fits perfectly into an E!

Low Fat Cream Cheese Icing
1 cup lowfat cottage cheese
1 cup 0 percent Greek yogurt, or 1 more cup of lowfat cottage cheese, instead of the yogurt
1 8 ounce block 1/3 less fat Neufchatel cheese
1 Tablespoon beef gelatin, softened in 1/4 cup boiling water
1 Tablespoon vanilla
2 Tablespoons Pyure and 3 Tablespoons xylitol,
OR 3 Tablespoons Pyure and 1/8 – 1/4 teaspoon THM stevia extract
1/2 teaspoon xanthan gum, optional (this makes a thicker icing, but a thinner, creamier one without it)

Instructions:

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Put all the ingredients except the xanthan gum, into your blender and blend well. Add the xanthan and blend again, if you are using it.

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Pour into a bowl and chill. Or pour directly onto cooled cake. You may need to slightly chill the icing first, especially if not using xanthan. But don’t let it set up too much to prevent lumps and to keep the icing smooth.

Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog πŸ™‚ )

Instructions:

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Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

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Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

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Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

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Add the grated carrots and mix again.

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Pour into a 9Γ—13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

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Remove from the oven and let the cake cool COMPLETELY before frosting! πŸ™‚

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Make and frost with 1 recipe of my lowfat cream cheese icing.

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I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!

Mint Roses

Mint Roses

This is a companion recipe to my last one, Cacao Hearts, http://lotsalittlelambs.com/cacao-hearts/

Like the other, it uses creamed coconut. You can either make this in your vitamix or other strong gadget, or you can start with the equal weight, 14 ounces, of creamed coconut. I have made it both ways. I used the Let’s Do Organic brand of creamed coconut.

If you want to cut the recipe in half, I would encourage you to go with the already made coconut cream from the box, as my vitamix seems to need the bulk of the full 14 ounces of coconut to pulverize it.

I believe you could easily sub the boxed creamed coconut in place of making your own in the previous recipe, as well.

You may need to adjust the peppermint oil, according to the brand you use. I used Aura Cacia. Which says right on it that it is not intended for internal use. I just figure, it is from peppermint. Nothing else. Not like all these food colorings and dyes approved for our food! I know they have to put disclaimers on things. But you should not do as I do! Do as I say, and use a food grade oil! πŸ™‚

And by the way, you can mold these in any shape you like. I like the roses, because I think they are pretty. But, I make stars for my husband. You could even just pour them into a dish and cut into squares after they harden.

My husband loves these! But then, he loves mint. I do not know why he told the little girls they are soap! But he did think it was funny when I was puzzled as to why they kept asking for, “More soap, Mommy!”.

Here is the recipe:

Mint Roses

14 ounces dried coconut or 14 ounces creamed coconut, softened
6 Tablespoons Pyure
30 drops mint essential oil (use a food grade! πŸ™‚ )
1 cup finely shredded coconut (do not blend-stir in whole)

Turn the 14 ounces of coconut into cream, using your vitamix. Or if you are using the creamed coconut, just mix all the ingredients together. Put into molds. Set into the freezer to harden. Remove from the molds and store in a bowl or a container in the refrigerator.

Pretty easy!