Cup of chopped frozen Spinach
3 Frozen Bananas
cup or more of frozen melon
some orange juice
some apple juice - enough for blender to be able to process it all
few drops of vitamin d
probiotic powder
few drops of immune booster
tablespoon of homemade almond butter
Whole Wheat Banana Flax Muffin Recipe: adapted from "Healthy Snacks to Go" by Katie Kimball
1 1/2 c. whole wheat flour
3/4 c. ground flaxseed
1 tsp. baking soda
1/2 cup hazelnut oil (can use coconut oil or butter)
1 tsp. vanilla extract
1/2 cup chopped walnuts (optional)
1/2 c. white sugar or less (we used slightly less)
I substituted the egg for a handful of oatmeal and 1/2 cup of water
1 cup mashed banana
2 Tbs. plain yogurt (can leave out for a vegan option)
I then sprinkled a smidgen of sugar and oatmeal on top of each one to make them look prettier.
bake at 350 degrees for 20-25 minutes - store at room temp for 1-2 days and then you will need to refrigerate so they don't spoil. I triple my batch and make a batch of muffins for the morning and then prior to cooking freeze the mix in foil bread pans to take out and bake fresh when I want them next. Then its ready for when company drops in for you to just pop in the oven.
Enjoy!
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