INGREDIENTS:

2 cups unsweetened vanilla nut milk

3-4 carrots, chopped

1/2 frozen banana, chopped

1 tablespoon almond butter

1 scoop Hint of Vanilla Beauty Protein

1 tablespoon ground flax

splash of maple syrup or monkfruit, to taste

HOW TO: 

Combine liquid, carrots, and banana in a high-speed blender.

Blend on high until smooth.

Lower to minimum speed and add remaining ingredients

Start slowly and build to high speed.

Blend until creamy.

This gluten free, low sugar banana bread is made with gut-nourishing ingredients like unripe, green bananas (which are rich in resistant starch that enhances digestion and feeds your "good" gut flora), almond flour, and beauty protein — and comes together in just one bowl. (Unless you want to cheat and use a food processor, which is cool too.) 

INGREDIENTS:

3 unripe, green bananas

2 eggs

1 tablespoon vanilla

1 cup almond flour

1/2 cup coconut flour

2 scoops Hint of Vanilla Beauty Protein

2 tablespoons maple syrup

1/4 cup almond milk

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips (we love Hu gems!)

HOW TO:

Preheat Oven to 350 degrees.

Line a loaf pan with parchment. 

Add bananas to a bowl and mash heartily. (Alternatively, blitz until chunky in a food processor if you find this too difficult.) 

Add in all remaining ingredients (except chocolate chips) and mix until well combined. 

Fold in chocolate chips.

Spoon into loaf pan and bake about 50 minutes, until slightly golden.

DIY-ing your own almond butter has never been easier. This one has collagen-boosting benefits and is full of antioxidant and anti-inflammatory properties. It's light and fluffy and best kept tightly-sealed in the refrigerator for up to a week. Add it to smoothies or as a topper for your pancakes, waffles, or favorite nut and seed bread.

INGREDIENTS:

1 cup raw almonds

1 scoop Hint of Vanilla Beauty Protein

1 tablespoon extra virgin olive oil

2 teaspoons blue spirulina 

HOW TO:

In a food processor or high-speed blender, add all ingredients and blend / pulse until well combined.

Stop periodically to scrape down the sides.

When it gets too dry to blend, add a splash of water. 

Keep going, adding water as needed, until creamy and dreamy.

This smoothie is the definition of fall-in-a-glass. Don't skimp on the nut butter, it is so good. 

INGREDIENTS:

2 cups unsweetened vanilla almond milk

1/2 frozen banana

2 tablespoons Ground Up Sweet Potato Pecan Pie Nut Butter

1 scoop Hint of Chocolate Beauty Protein

1/2 teaspoon cinnamon

Pinch of sea salt

splash of maple syrup, to taste

handful of ice

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

All-around junk-free granola with major beauty + anti-inflammatory benefits. Sign us up!

gluten free | grain free | refined sugar-free | vegan

INGREDIENTS:

1.5 cups mixed nuts 

1 cup large coconut flakes / chips

2 scoops Beauty Protein

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/2 cup maple syrup

2 tablespoons olive oil (we love Brightland!)

HOW TO:

Preheat oven to 325 Degrees.

Combine all ingredients in a large bowl and mix until well-coated.

Bake for 15 minutes on a cookie sheet (keeping clumps in-tact) or until golden.

Let cool fully, and enjoy!

We highly recommend pairing with our instant pink almond mylk.

Island life is calling with this blue-hued dreamy smoothie, packed with blood-sugar balancing protein, fat and fiber—with a tropical twist and collagen-boosting benefits.

It uses superstar ingredient spirulina, which is loaded with powerful antioxidant and anti-inflammatory properties and is fantastic for regulating blood sugar. (We love it so much we use it in our Greens Ritual super powder.) 

INGREDIENTS:

2 cups unsweetened vanilla almond milk

1/2 frozen banana

1/2 cup frozen blueberries

1 tablespoon Coconut Cashew Butter

1 scoop Hint of Vanilla Beauty Protein

1 teaspoon spirulina

Handful of ice cubes

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

Instant pink almond mylk that is packed with beauty benefits and doesn't require a strainer, just four simple ingredients.

INGREDIENTS:

2 cups water

2 tablespoons almond butter

1 teaspoon beet root powder

1/2 scoop Hint of Vanilla Beauty Protein

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

Enjoy on its own, as a base for smoothies, or with granola.

Creamy and dreamy, meet the Coffee Almond Butter Beauty Smoothie. Boost collagen and support gut health with this blood-sugar-balancing smoothie. 

INGREDIENTS:

2 cups unsweetened vanilla almond milk

1/2 frozen banana

1 scoop Hint of Vanilla Beauty Protein

1 tablespoon Abby's Better Coffee Almond Butter

1 teaspoon instant coffee

splash of maple syrup, to taste

handful of ice

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

How You Glow founder, yoga teacher, and all around super mama Jessie DeLowe shares her healthy collagen-boosting plant-based morning smoothie to help her glow from the inside out.

INGREDIENTS:

2 cups hemp or oat milk

1 frozen banana

1/2 cup frozen blueberries

1 tablespoon peanut butter

1 heaping scoop Beauty Protein

1/2 an avocado

1 cup chopped spinach

HOW TO:

Combine all ingredients in a high-speed blender.

Blend on high until smooth.

Muffins get such a bad rap. And to be fair, those oversized coffee shop versions are typically packed with sugar and refined flour, sending you on a blood sugar rollercoaster that ends in you craving more sweets just an hour or two later. Enter these beauties. One serving has 25-30+ grams of protein and 7-10 grams of fiber, with all the gut- and skin-healing benefits of Beauty Protein. They're light and fluffy (see the modifications for a more traditional dense muffin) and endlessly customizable.

Yield: 12 muffins

Serving size: 3-4 muffins

INGREDIENTS:

DRY:

4 scoops Hint of Vanilla or Hint of Chocolate Beauty Protein

1/4 cup powdered peanut butter

1 tablespoon of baking powder

1/2 cup sweetener of choice (coconut sugar, stevia, monkfruit, etc.)

WET:

1 cup unsweetened vanilla almond milk

4 eggs

1/2 cup nondairy yogurt (substitutes: organic full fat greek yogurt or applesauce for light and fluffy, olive oil for more dense/traditional muffin texture.) 

ADD-INS:

1/2 cup chopped nuts or chocolate chips

HOW TO:

Mix dry ingredients well until no lumps remain.

Add in wet ingredients and mix until creamy.

Stir in add-ins.

Bake at 350 degrees for 20 minutes.

Let cool in muffin tin 10 minutes before removing.

Best stored in the refrigerator for up to a week, we love them most when slightly chilled and topped with almond butter.

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