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Almond berry smoothie

Ingredients:
  • 1 cup frozen blueberries
  • ½ cup almond milk
  • 3 tablespoons Vera’s Best Protein Infused Almond Butter
Directions:

Combine blueberries, almond milk, and almond butter in a blender and blend until smooth. Adjust smoothie consistency by adding water or more almond milk.

Substitutions and Dietary swaps:

Any type of frozen berry can be used in place of the blueberries, if desired. Add leafy greens such as kale or spinach for some veggie power.

Paleo almond pancakes

Ingredients:

  • 1 banana, mashed

  • 2 eggs

  • 1 cup almond butter

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ⅛ teaspoon baking soda

  • ⅛ teaspoon baking powder

Directions:

Whisk banana, eggs, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.

Heat a griddle to medium-high heat.  Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Substitutions and dietary swaps:

For peanut lovers you can make this recipe with Vera’s Best Protein Infused Peanut Butter instead.

 

Almond truffle bites

Ingredients:
  • 1 cup Vera’s Best Protein Infused Almond Butter
  • 1 cup unsweetened shredded coconut
  • 1/2 cup agave nectar or maple syrup
  • 1/4 cup flax meal or chia seeds
  • 1/2 cup rolled oats
Directions:

Combine all the ingredients and only 3/4 cup of the shredded coconut in a bowl and mix well using a spatula till a dough forms. Roll the dough into 1″ balls. Spread the remaining shredded coconut on a baking sheet and roll each dough ball to coat it with a little shredded coconut. Enjoy for breakfast, or before your workout.

Substitutions and dietary swaps:

Substitute honey for the maple syrup if you like a more gooey texture.

Lightly toast the shredded coconut for a nuttier flavor.

Swap out the rolled oats for cooked quinoa or amaranth if you want to try different grains.

If you’re a chocolate lover, try this recipe with Vera’s Best Protein Infused Almond Butter with Cocoa.

Chia almond pudding

Ingredients:
  • 1/4 cup chia seeds
  • 3 Tbsp. Vera’s Best Protein Infused Almond Butter
  • 1 cup almond milk
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla extract
  • 2 tsp. orange marmalade
  • 1 tsp. pumpkin seeds
Directions:

Stir together chia seeds and almond milk, agave nectar, and vanilla extract in a mason jar, and let it sit for 5 minutes. Give the jar another stir to break up any clumps. Set the mixture overnight in the fridge. 

Once the pudding is set, pour the almond butter to cover the top of the pudding. Add the orange marmalade on top of the almond butter. Garnish with pumpkin seeds and enjoy.

Substitutions and dietary swaps:

Substitute almond milk with oat milk, coconut milk, or dairy.

Use the jelly, jam, or fruit preserve of your choice instead of orange marmalade.

Swap out the maple syrup with agave nectar or honey according to your preference.

Add hemp hearts instead of pumpkin seeds.