almond butter banana muffins 🍌fluffy GF muffins made with a few pantry staples + simple ingredients you’ll need: 2 medium spotty bananas, mashed 1 egg 1/2 cup smooth almond butter, unsweetened 3/4 cup almond flour 1/4 cup pure maple syrup or honey 2 tbsp chia seeds 1/2 tsp cinnamon 1/2 tsp baking powder 1/2 tsp vanilla extract 1/4 tsp salt 1/2 cup dark chocolate chips 1. Preheat oven to 350 F. 2. In a medium mixing bowl, whisk together the mashed bananas, egg, almond butter, sweetener and vanilla extract. You can also do this in a blender if preferred 3. Stir in the almond flour, baking powder, salt, cinnamon, chia seeds and chocolate chips and mix well 4. Line a muffin tin with baking cups and fill each one 3/4 of the way with the batter 5. Top with a few extra chocolate chips before baking. For mini muffins, bake for 15-20 minutes, for regular sized muffins bake 20-25 minutes- until the tops are firm to touch 6. Store in an airtight container on the counter for up to 3 days, or in the fridge for up to 1 week. I love to warm them in the oven or microwave before serving #bananamuffins #kosherforpassover #glutenfreebaking

a little bit of everything 👌🏼 •quinoa veggie salad •kale couscous salad •one-pan chicken & pearl couscous •feta & kale stuffed salmom •chicken burrito bowls •crunchy cabbage salad •almond butter banana muffins #easyrecipes #mealideas #dietitianeats

a few meals from the last few weeks 😋 #dieititian #allfoodsfit #recipeinspo

Replying to @Danielle crunchy sesame cabbage salad 🫶🏼 a simple side dish to prep and serve with tacos, salmon rice bowls or as a veggie side with your favorite protein! recipe: two 10-oz bags shredded green cabbage, or 1 small head finely shredded or sliced 1/3 cup dried cranberries 1/3 cup raw cashews 1/3 cup sliced almonds 2 tbsp sesame seeds 2 tbsp fresh dill, chopped 2 scallions, finely chopped Sesame Dressing 3 tbsp low-sodium soy sauce or coconut aminos 2 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp honey 1 tsp grated garlic 1 tsp grated ginger Salt & pepper 1. Prepare your dressing by adding all of the ingredients together to a small jar or bowl and shaking or whisking together until smooth 2. Add the shredded cabbage to a large salad bowl and toss together with the dressing. Set aside while you toast the nuts and seeds 3. Heat a small pan over medium heat and add in the sesame seeds, cashews and almonds (without oil). Toast the nuts for about 5 minutes on medium heat, until they begin to brown and are fragrant. Toss every minute to avoid burning 4. Add the toasted nuts to the cabbage with the dried cranberries, dill and chopped scallions. Toss together to combine #cabbagesalad #sidedish #sesamecabbagesalad

a meal I could eat every day 🤤 #salmonbowls #dinnerideas #cucumbersalad