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. 

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. 

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. 

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.