Ingredient: vanilla extract

  • Chocolate Thunder Truffles

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    Chocolate Thunder Truffles
    Adapted from "Biggest Loser"
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. In a large bowl, mix the oatmeal, powdered milk, cocoa, protein powder, flaxseed, and sweetener.
    2. In a small saucepan or electric skillet, place the almond milk and nut butter.
    3. Heat on low and stir until mixed.
    4. Add the vanilla and stir well.
    5. Add the nut butter mixture to the dry ingredients and stir to combine.
    6. There will be about 2 cups of mixture.
    7. Stir in the nuts.
    8. Using a 2 tablespoon scoop, form 16 truffles and refrigerate until firm.
    9. Wrap individually and store in the fridge.
  • Oatmeal Cranberry Cookies

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    Oatmeal Cranberry Cookies
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Blend butter and sugar until fluffy.
    3. Add eggs and vanilla and mix well.
    4. In a separate bowl sift flour, baking soda, and salt together.
    5. Stir in to butter mixture.
    6. Stir in the oats.
    7. Fold in nuts and cranberries.
    8. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
    9. These cookies spread.
    10. Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
    11. Cool on wire racks and enjoy.
  • Christmas Macaroons

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    Christmas Macaroons
    Instructions
    1. Preheat oven to 325 degrees.
    2. Line 2 cookie sheets with parchment paper.
    3. In medium bowl mix egg whites, sugar, salt, and vanilla.
    4. Add flour and stir until well blended.
    5. Fold in coconut.
    6. Drop dough by teaspoonfull about one inch apart.
    7. Bake 15-20 minutes until light brown. Cool on cookie sheet.
    8. Peel paper from cookie.
  • Homemade Almond Milk

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    Homemade Almond Milk
    From Living Light Culinary Arts Institute
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.
    2. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth.
    3. To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.
    4. Serve at room temperature or chilled. Store in the refrigerator for up to five days.
    5. This can be used as a base for smoothies or cereal.
  • Wholesome Whole-grain Pancakes

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    Wholesome Whole-grain Pancakes
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Servings
    Ingredients
    Mix dry ingredients in a large bowl.
    Instructions
    1. Cook on a greased hot griddle until bubbly.
    2. Flip pancakes once and heat until lightly browned on the bottom.
    3. Serve with whipped cream or plain yogurt and fresh or frozen fruit.
  • Pumpkin Flax Muffins

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    Pumpkin Flax Muffins
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 375 degrees.
    2. Spoon flour in measuring cup, level with a knife.
    3. Combine flour and next 8 ingredients in a medium bowl.
    4. Make a well in the center of mixture.
    5. Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
    6. Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
    7. Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
    8. Remove muffins from pans and cool on a wire rack.