INSTRUCTIONS

1. Into a bowl, toss the blueberries with protein yogurt until fully coated.
2. Distribute into mini muffin baking sheet and top with peanut butter + chips.
3. Cool in refrigerator for 5-10. Enjoy one piece at a time!
4. Keep stored in an airtight container in the refrigerator for easy snacking.

INSTRUCTIONS

1. To make, combine all ingredients and roll into balls.

This white bean spread is rich, tangy, and garlicky and is topped with more roasted garlic, tangy sun-dried tomatoes, briny capers, parsley, and crispy prosciutto. Don’t expect leftovers!

NOTES: 

• We served this with a loaf of baked sourdough, crackers, and fresh veggies.  
• We used roasted garlic, sundried tomatoes, roasted red peppers, capers, and crispy prosciutto. You could also opt for roasted red pepper, artichoke hearts, olives, Calabrian peppers, or anything you like! 
• Roasting garlic takes the most time but is so worth it. We used a whole head of roasted garlic. Half goes into the white bean spread and the other half is used as a topping. While fresh garlic has a bite to it, roasted garlic is more mellow, sweet, nutty, and rich.

INSTRUCTIONS

1. Preheat the oven to 400. Peel the papery layers off of the garlic. Cut the top of the garlic off so the tops of the individual cloves are exposed. Drizzle with olive oil and salt then lightly wrap in aluminum foil. Bake for 30-40 minutes.  
2. Leave the oven heated to 400 to bake the prosciutto. Lay the prosciutto on a baking sheet lined with parchment paper and bake for 8-12 minutes, or until crispy. Once cool, break into small pieces and set aside. 
3. Once the garlic has cooled, add about half of the roasted garlic cloves to a food processor along with the cans of cannellini beans, lemon juice, olive oil, and salt to taste. Blend all ingredients until smooth. Taste and adjust seasoning as needed.  
4. Spread the white bean spread over a cutting board or platter. Top with the remaining roasted garlic, sun-dried tomatoes, crispy prosciutto, roasted red peppers, capers, parsley, and additional salt and pepper.  
5. Serve alongside toasted bread, crackers, or vegetables & enjoy! 

This recipe is almost too easy. It just takes three ingredients – garlic cloves, oil, and herbs. We used extra virgin olive oil since it’s roasted at such a low temperature and we choose rosemary, but any herbs will do! 

One important thing to note is that this must be stored in the refrigerator or freezer since bacteria will grow if it’s not stored correctly. In the refrigerator, it will stay good for about two weeks, or you can store it in the freezer for about two months.

NOTES: 

• Use a smaller baking dish. The garlic cloves will need to be fully submerged in oil so a smaller dish takes less oil.  
• Peeling the garlic takes some time and effort. Buy pre-peeled garlic to make this even easier! 

INSTRUCTIONS

1. Preheat oven to 195.  
2. Place herbs, peeled garlic cloves, and olive oil in a small baking dish.  
3. Bake for about two hours or until the garlic cloves are soft. Remove the herbs.  
4. Serve on your favorite crusty bread & enjoy!

This recipe comes from the restaurant Sublime in Fort Lauderdale, which sadly closed a few years ago. Luckily, Sublime put its recipes into a cookbook!

Notes:

• This recipe is served as an appetizer. It’s best served immediately after preparing so the cauliflower is still crispy on the outside. If you end up with leftovers, reheat them in an air fryer so they stay crispy!  
• The recipe has been adjusted to make it gluten-free and we doubled the sauce – once you taste the sauce, you’ll understand why! But otherwise, the recipe is exactly the same! If you prefer light sauce, cut the sauce recipe in half.  

INSTRUCTIONS

1. For the sweet chili sauce: Add water, garlic, and chili flakes to a small saucepan. Bring to a boil. Then add vinegar, sugar, and paprika. Simmer for about 15 minutes or until the sauce thickens to a syrupy consistency.  
2. Heat oil to 350 degrees in a large frying pan. 
3. Make the tempura batter by combining gluten-free flour, rice flour, baking soda, and baking powder. Then stir in 2 cups of cold soda water. Don’t overmix. The mixture should be about the thickness of a syrup. Slowly stir in the remaining soda water if it is not. 
4. Dip cauliflower into tempura batter and fry until golden brown. Drain on paper towels.  
5. Toss the chili sauce and fried cauliflower tempura in a large bowl. Garnish with green onions and sesame seeds. 
6. Serve immediately & enjoy!

INSTRUCTIONS

1. Line a bread pan with parchment paper and set aside.
2. Place oats and protein powder in a food processor and blend until powdery.
3. Add peanut butter, maple syrup, vanilla extract and almond milk. Blend until a smooth batter forms. If the batter is too dry, add more almond milk 1 tablespoon at a time as needed.
4. Press batter into the lined bread pan.
5. Melt chocolate and pour over the bars (optional). Top with sea salt flakes (optional).
6. Place bars in the freezer to set for 15-20 minutes. Remove from the freezer and cut into 6 to 8 bars. Store the bars in the refrigerator.

INSTRUCTIONS

1. Preheat oven to 350 F. Pre-grease an 8 x 8 baking dish or line with parchment paper.
2. In a large mixing bowl, combine oats, baking powder, cinnamon and salt using a whisk and set aside. 
3. In another large mixing bowl, whisk together bananas, egg, vanilla extract, honey and almond milk.
4. Combined wet and dry ingredients using a spatula until you achieve a uniform batter. Gently fold in chocolate chips (optional).
5. Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for 15-20 minutes before slicing into squares.
6. Store in a container with a lid in the fridge or up to a week.

*For a no added sugar version of this recipe, you can omit the honey and chocolate chips

INSTRUCTIONS

1. Combine peanut butter and maple syrup until smooth.
2. Mix in protein powder and blueberries. Add coconut oil if batter is too dry, and press dough into an 8×8” pan.
3. Place in the freezer for 15 minutes to set, then remove and cut into bars.
4. Store in fridge up to one week.

INSTRUCTIONS

1. Combine NeoraFit Plant-Based Protein Powder and almond meal in a mixing bowl.
2. Mix in almond butter and maple syrup until the batter feels like cookie dough.
3. Add in chocolate chips, mix, and scoop dough with a cookie scoop and roll.

INSTRUCTIONS

1. Preheat oven to 350ºF.
2. Combine ingredients in a mixing bowl until you get cookie-dough consistency.
3. With a cookie scoop, scoop out dough, roll into a ball, and flatten. Place on a cookie sheet lines with parchment paper. Using a fork, press down into each cookie to form the classic peanut butter cookie hash tag, then sprinkle with some organic cane sugar and salt.
4. Bake at 350 for 12-15 minutes when cookies turn golden brown.
5. Cool on a wire rack for 10 minutes. Store in Ziploc bags.