PREFONTAIN.ORADE

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Big Kahuna Smoothie - prefontainorade.tumblr.com

Blend:

1/2 C Mango

1/2 C Pineapple 

1C Blueberries

1/2 Avocado 

1/2 Banana 

1 C Kale (or Kale/Spinach mix)

2-2.5 C Coconut H2O

2Tbsp Lemon

1 Tbsp Cinnamon 

Pinch of Cayenne 

…Add extra coconut water or regular water as needed.  

It’s called the Big Kahuna for no other reason than the fact that my roommate and I are ridiculous makeshift chefs who throw in everything except the kitchen sink.  Message me if you try this recipe out and either love it, or make some of your own adjustments!  I’ll post replies (:

It’s Easy Being Green Smoothie Recipe {by Chef AJ} {via RFFMBT}

direct reblog via: RFFMBT

Ingredients:

1 cup fresh orange juice
1 cup almond milk
1 bunch kale
2 frozen ripe bananas (peel and freeze beforehand)
2 cups frozen mango
about 1 cup of mint leaves (start with less and add to taste)

Start off by combing orange juice and almond milk with kale and blend until smooth. Then add the frozen banana, mango, and mint leaves.
Blend until thick and smooth, pour into 3 glass jars and enjoy. Store leftovers in the fridge for up to 2 days.

Mint Chocolate Chip Ice Cream

2 frozen bananas
A big handful of baby spinach (40grams) 
2 tbsp coconut milk (or any milk you’ve got) 
¼ - ½ tsp. peppermint extract 
1 tbsp chocolate chips

Directions

Pop everything except chocolate chips into a high-speed blender and blend for about 20 seconds or until you’ve got a nice thick creamy consistency.

Add chocolate chips and blend for another few seconds.

Nutritional Analysis

Calories: 168; Total Fat: 4.1g; Saturated Fat: 2.1g; Cholesterol: 0mg; Carbohydrate: 33g; Dietary Fiber: 3.5g; Sugars: 18.4g; Protein: 1.5g

recipe take directly from: cleananddelicious.com 

Bananas rolled in Greek yogurt, crushed almonds, and cinnamon, then frozen.

  • 2 bananas
  • Fage Total 0% Greek Yogurt
  • crushed almonds
  • cinnamon
  1. Line a tray with parchment paper.
  2. Mix the Greek yogurt and cinnamon together.
  3. Peel the bananas.
  4. Cut off an end off from each banana, then insert the popsicle sticks.
  5. Coat the bananas in Greek yogurt and almonds.
  6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

credit:eattonguyen.tumblr.com

Cherry Chia Jam {via: RFFMBT}

Cherry Chia Jam
Makes about 1 cup of jam

1 cup cherries or berry of your choice
1 Tbsp chia seeds
1 Tbsp water

Defrost the cherries under warm water until thawed and remove pits if necessary. Place the cherries and 1 Tbsp of water in a blender and pulse until cherries are mashed, but not completely pureéd. Transfer the mashed cherries to a jar and stir in the chia seeds. Refrigerate for about 60 minutes until chia seeds expand and turn the content into a thick jam.

direct recipe re-blog from: rabbitfoodformybunnyteeth.com


Green Smoothie Recipe by prefontainorade
Blend:
handful spinach
1/2 banana
1/2c blueberry
1/2 avocado
1c coconut milk
"little bit" of cocoa nibs, chia seeds, and flax seeds
"splash of" maple syrup or stevia or honey 

{note: Amazon Affiliate links}

Bob’s Red Mill Organic Whole Flaxseed Brown, 24-Ounce Packages (Pack of 4)
Navitas Naturals Cacao Nibs, 16-Ounce Pouches (Pack of 2)
Navitas Naturals Chia Seeds, 16-Ounce Pouches
Magic Bullet MBR-1701 17-Piece Express Mixing Set

Green Smoothie Recipe by prefontainorade

Blend:

  • handful spinach
  • 1/2 banana
  • 1/2c blueberry
  • 1/2 avocado
  • 1c coconut milk
  • "little bit" of cocoa nibs, chia seeds, and flax seeds
  • "splash of" maple syrup or stevia or honey 

{note: Amazon Affiliate links}

Bob’s Red Mill Organic Whole Flaxseed Brown, 24-Ounce Packages (Pack of 4)

Navitas Naturals Cacao Nibs, 16-Ounce Pouches (Pack of 2)

Navitas Naturals Chia Seeds, 16-Ounce Pouches

Magic Bullet MBR-1701 17-Piece Express Mixing Set





Cinnamon Vanilla Almond Butter Banana Pops
Ingredients:
2 bananas
1/3 cup almond butter
½ tsp vanilla
¼ tsp cinnamon
1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)
1 T coconut oil
popsicle sticks or bamboo skewers
DIRECTIONS:
Mix almond butter, vanilla, and cinnamon together until well mixed.
Peel and cut bananas in half. Slice the halves vertically in half.
Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.
Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.
Place the banana pops in the freezer and freeze until firm.
When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.
Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 





recipe taken directly from: Primally Inspired
{Note: Amazon Affiliate Links}


Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)

Cinnamon Vanilla Almond Butter Banana Pops

Ingredients:

2 bananas

1/3 cup almond butter

½ tsp vanilla

¼ tsp cinnamon

1/3 cup all natural dark chocolate pieces or chips (at least 60% cacao)

1 T coconut oil

popsicle sticks or bamboo skewers

DIRECTIONS:

Mix almond butter, vanilla, and cinnamon together until well mixed.

Peel and cut bananas in half. Slice the halves vertically in half.

Divide your almond butter mixture into 4 equal portions. Use 1 portion of almond butter per 2 banana slices. Spread the almond butter mixture over half of the banana slices.

Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices.

Place the banana pops in the freezer and freeze until firm.

When your banana pops are all the way frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. (If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet on top of the water. Put your chocolate and oil in the smaller pot.) Stir until melted and smooth.

Dip each banana pop in the dark chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold. 

recipe taken directly from: Primally Inspired

{Note: Amazon Affiliate Links}


Chocolate: Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6) Almond Butter: MaraNatha, No Stir Almond Butter, Creamy, 12 oz (340 g)