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In the mood for something delicious and healthy? Then here are 3 recipes you'll definitely need to try! These recipes for Banana Bread Protein Pancakes, Black Bean Burgers, and Sweet & Spicy Kale Chips are packed with nutrition and flavor.  

 

Banana Bread Protein Pancakes
Serves 2-4 people

Dry

Wet

Agave Glazed Fruit

  • 1 cup sliced strawberries
  • ½ cup blueberries
  • 1/2 cup raspberries
  • 3T agave nectar 

Preheat a griddle. In a small bowl blend the wet ingredients until mostly smooth; it is okay to have some small banana chunks. In a large bowl whisk all of the dry ingredients together.  Create a well in the middle of the dry ingredients and pour the wet ingredients in and stir together.  At this point you can add a little more non-dairy milk if you like your pancakes thinner otherwise it’s time to cook.
Spray the preheated griddle with cooking spray and drop 1/4 cup of pancake batter on it. Cook 3-5 minutes on the first side and 1-2 on the second side until light and fluffy.
Top your pancakes with the agave glazed fruit and enjoy!

Black Bean Burgers
Yields 4-6 servings

  • 1 (15oz) can black beans, mashed
  • 1t olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1 cup rolled oats, old fashioned
  • 1T soy sauce
  • 1t paprika
  • 2t cumin
  • 2t chili powder
  • 1/2t salt
  • 1/4t pepper
  • dash of hot sauce 

Preheat the oven to 425F.  Line a baking sheet with a silpat or parchment paper.
Place the mashed black beans in a medium bowl. In a  small sauce pan heat the oil over medium-high.  Add the onion and saute for 3 minutes.  Add the garlic and saute 1 more minute. Add to the beans along with the remaining ingredients.
Mash all the ingredients together until evenly combined.
Form the mixture into 6-8 patties and place on the lined baking sheet. Bake for 20 minutes, flipping half way through.

Sweet and Spicy Kale Chips
Serves 2-4

  • 1 bunch of kale, ripped into chip sized pieces, rinse and dry
  • 2 dates, pitted
  • 3/4 cup water
  • 1/2 cup cashews
  • 2T nutritional yeast
  • 1T lime juice
  • 1t chipotle chili powder
  • 3/4t garlic powder
  • 3/4t paprika
  • 1t shoyu (can substitute soy sauce, tamari or Braggs)

Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
Massage the sauce into the kale until evenly distributed.
Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F.  Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned. 

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