These healthy blondies come together in one bowl (with just one tablespoon of sweetener!) and are free from gluten and grains. Nourishing enough for breakfast, or they make a great snack or dessert.

INGREDIENTS:

1/2 cup almond butter (a soft or freshly opened one works best)

1/2 cup organic pumpkin puree

1 egg

1 tablespoon coconut sugar (or brown sugar)

1 teaspoon of vanilla

1/4 cup almond milk

2 scoops Hint of Vanilla Beauty Protein

3/4 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

Pinch of salt

1/2 cup dairy-free chocolate chips

HOW TO:

Preheat oven to 350 degrees.

Combine almond butter*, pumpkin, egg, vanilla, coconut sugar, and almond milk in a large bowl. Whisk until creamy. **If your almond butter is too thick, feel free to warm it up first for about 30 seconds to make it more creamy.

Fold in remaining ingredients.

Scoop into a parchment-lined square pan.

Bake for 20-25 minutes until set.

Allow to cool fully before storing in a sealed container in the refrigerator.

Apple pie without the mess or sugar rush. These one-bowl bars make DIY-ing so much better than buying bars. You can also easily adapt into protein bites and roll them in coconut sugar, brown sugar, or a monkfruit brown sugar blend.

gluten free | vegan | high protein | low sugar

INGREDIENTS:

3/4 cup almond butter (a soft or freshly opened one works best)

3/4 cup unsweetened apple sauce

4 scoops Hint of Vanilla Beauty Protein

1 tablespoon ground cinnamon

2 tablespoons maple syrup

HOW TO:

Combine all ingredients in a large bowl, mix well until combined.

Press into a parchment-lined loaf pan.

Set in freezer for about 15 minutes or until firm.

Cut into 8 bars.

Meet your new favorite fall breakfast. Gluten free with great texture, they're packed with blood-sugar-balancing healthy fats and protein to energize your morning.

Yield: 12 muffins

INGREDIENTS:

DRY:

1 cup blanched almond flour

3 scoops Hint of Vanilla  Beauty Protein

1 teaspoon pumpkin spice blend

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

WET:

1 cup canned pumpkin puree

1/2 cup maple syrup

4 eggs

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

ADD-INS:

1/2 cup dairy-free chocolate chips

1/2 cup chopped mixed nuts

HOW TO:

Preheat oven to 350 degrees.

In a large bowl, whisk dry ingredients well until no lumps remain.

In a smaller bowl, whisk wet ingredients until creamy.

Add wet ingredients to dry and mix to incorporate.

Stir in add-ins and scoop into muffin tin.

Bake for 20 minutes.

Let cool in muffin tin 10 minutes before removing.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

Kid- and mom-approved protein-packed bites that are the perfect amount of sweet. A great grab-and-go snack that is gluten free, low sugar and high fiber.

INGREDIENTS:

1 cup organic peanut butter

2 tablespoons honey

2 scoops Hint of Vanilla Beauty Protein

1 teaspoon vanilla extract

1 tablespoon chia seeds

1 cup puffed rice cereal 

HOW TO:

In a large mixing bowl or food processor, combine all ingredients except puffed rice cereal. 

Once combined, fold cereal in and roll into small balls.

Let set in the fridge until firm.

Enjoy!

Your childhood favorite rice crispy treats revisited with a nourishing twist.

INGREDIENTS:

1/2 cup + 2 tablespoons almond butter

1/2 cup maple syrup

1 tablespoon vanilla extract

1 scoop Hint of Vanilla or Chocolate Beauty Protein

1 tablespoon chia seeds

3 cups puffed brown rice cereal 

1/2 cup dairy free chocolate chips

1 tablespoon olive oil or coconut oil

HOW TO:

In a large mixing bowl, combine almond butter and sweetener. If difficult to stir, heat in microwave or on stove top until lightly warmed. 

Add vanilla and Beauty protein and combine well.

Mix in brown rice cereal, until coated. If too dry, add an additional tablespoon of maple syrup.

In a parchment-lined 8x8 dish, press mixture gently with a spatula until flat.

Stick this in the freezer to set while you make the chocolate topping.

Combine chocolate chips and oil either on the stove or in a microwave-safe bowl. Heat for 30 seconds at a time until melted. 

Remove dish from freezer and top with chocolate coating.

Place back in freezer until set.

Cut and enjoy!

Your new favorite energizing bar recipe for a boost of nutrition on-the-go.

Gluten Free | Vegan | Paleo

INGREDIENTS:

DRY:

1 cup almond flour

1.5 cups mixed nuts (we used hazelnuts, cashews, pistachios)

2 scoops Hint of Vanilla Beauty Protein

1 teaspoon cinnamon

1 teaspoon of baking powder

1/4 teaspoon of sea salt

1/2 cup coconut sugar

WET:

1/2 cup sun butter or almond butter

1/2 cup maple syrup

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until well combined.

Add in wet ingredients and stir until a dough forms.

Scoop onto a parchment-lined cookie sheet.

Flatten into a long rectangle.

Bake for25 minutes.

Allow to cool fully before cutting into bars.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

Gluten free, gut-nourishing cake for breakfast? Sign us up.

INGREDIENTS:

DRY:

5 scoops Hint of Vanilla Beauty Protein

1 tablespoon of baking powder

1/2 cup monkfruit or coconut sugar

WET:

1 cup unsweetened vanilla almond milk

2 eggs

1/2 cup drippy peanut butter

FROSTING:

1 container of dairy-free cream cheese

1/4 cashew butter

1/2 cup monkfruit or coconut sugar

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until creamy.

Pour into a parchment-lined 8x8 baking dish.

Bake for 30-35 minutes, until the center is set.

Allow to cool fully.

Mix frosting ingredients together until no lumps remain.

Frost cake, enjoy!

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

This recipe features all of our favorite gut-nourishing de-bloating whole foods.

INGREDIENTS:

2 cups unsweetened vanilla nut milk

1.5 scoops Hint of Vanilla Beauty Protein

1/2 frozen banana, chopped

2 celery stalks, chopped

1/2 small cucumber, chopped

1/4 frozen avocado

Splash of lemon juice

1 scoop of Greens Ritual

splash of maple syrup or dash of monkfruit, to taste

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

These gluten free, low sugar and antioxidant-rich cookies are healthy enough to eat for breakfast, but decadent enough to satisfy your sweet tooth.

INGREDIENTS:

DRY:

2 cups blanched almond flour

1 scoop Hint of Vanilla or Hint of Chocolate Beauty Protein

1 teaspoon of baking powder

1/2 cup coconut sugar

WET:

1 cup sun butter or almond butter

1/2 cup maple syrup

1 teaspoon vanilla extract

ADD-INS:

1/2 cup dairy-free chocolate chips

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until dough forms.

Fold in chocolate chips.

Roll into balls and slightly flatten on a lined cookie sheet.

Bake for 12-14 minutes.

Let sit 10 or more minutes until cool to set, they will be super soft when they first come out of the oven but will firm up perfectly.

Best kept in a tightly-sealed container in the refrigerator.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics. 

These FODMAP friendly muffins are easy on digestion and truly gut-nourishing. Plus, they're insanely delicious and come together in one bowl.

Yield: 12 muffins

INGREDIENTS:

DRY:

4 scoops Hint of Vanilla or Hint of Chocolate Beauty Protein

1/4 cup cocoa powder

1 tablespoon of baking powder

1/2 cup brown sugar monkfruit blend or regular brown sugar

WET:

1 cup unsweetened vanilla almond milk

2 eggs

1/2 cup drippy peanut butter

ADD-INS:

1/2 cup dairy-free chocolate chips

HOW TO:

Preheat oven to 350 degrees.

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until creamy.

Stir in add-ins and scoop into muffin tin.

Bake for 20 minutes.

Let cool in muffin tin 10 minutes before removing.

If you make this recipe, we'd love to see it! Tag us @skipwithorganics.