Recipes

Chocolate Peanut Butter Smoothie

Servings: 1 cup

Ingredients

• 1/4 cup peanut butter (creamy)
• 3 tbsp cocoa powder
• 1 cup heavy cream (or coconut cream for dairy-free or vegan)
• 1 1/2 cup unsweetened almond milk (regular or vanilla)
• 1/8 tsp sea salt (optional)

Directions

1. Combine all ingredients in a blender.
2. Puree until smooth. Add sweetener to taste if desired.

Frozen Banana Yogurt Pops

Servings: 6 pops

Ingredients

• 3 bananas peeled and cut in half
• 3/4 cup vanilla yogurt or flavor of your choice
• sprinkles or toppings of your choice
• popsicle sticks

Directions

1. Halve and peel each banana. Insert a popsicle stick into each banana half.
2. Dip bananas into yogurt, using a spoon to coat each banana evenly. Let excess yogurt drip off.
3. Add sprinkles or topping of your choice.
4. Place bananas on a plate covered in wax or parchment paper. Freeze until the yogurt has hardened, about 2 hours. (Allow for more time if you would like the banana to be frozen through).

Prosciutto Topped Cucumber Crostini

Servings: 8

Ingredients

• 2 hothouse cucumbers, sliced in half, crosswise, then sliced into 1/2" inch strips lengthwise
• 12 strips thinly sliced prosciutto, halved
• 6 strawberries, hulled and thinly sliced
• 8 to 10 blackberries
• 4 ounces crème fraîche

Garnishes

• crushed almonds
• poppy seeds

Directions

1. Place each piece of sliced cucumber onto a platter and top each with some prosciutto, sliced strawberries and blackberries.
2. Top each crostini with a couple dollops (or pipes) of crème fraîche (using a star tip or a round tip).
3. Finish each 'crostini' with poppy seeds and almonds. Serve immediately.