Peaches & Cream Oatmeal Smoothie

Mmmmm peaches! There's nothing quite like sinking your teeth into a fresh, perfectly-ripe, juicy peach. Peaches are loaded with vitamins & mineral, low in calories and help satiate the belly to feel fuller longer, but did you know peaches are also known to relieve stress and anxiety? In Hungary, they refer to peaches as 'The Fruit of Calmness'. In China, this fruit is a symbol of good luck, protection and longevity. We've paired them in this delicious smoothie recipe! Peace and longevity to you!

Peaches & Cream Oatmeal Smoothie:

Ingredients:

1 1/2 cups almond milk
1/4 cup gluten-free oats
1 whole frozen banana
1 cup peaches (frozen or fresh)
1 tbsp chia seeds
1 scoop nanopro vanilla protein powder

Blend all ingredients & enjoy!

Tammy Fodrey & Biopharma Scientific

No-Guilt Chocolate Chip Oatmeal Cookies (Gluten-Free!)

Getting healthy? Before you swear off your favorites, like cookies & milk, how about finding a healthier alternative? Because let’s face it: a life without cookies is not the life I want to live, and I’m sure you don’t either!

I’m a huge fan of NOT swearing foods off entirely, but finding a healthier replacement for them. Because a.) when I swear them off it just makes me want them MORE and b.) I don’t believe in depriving myself. I’d rather hang on to a couple extra pounds than be miserable while everyone else gets to enjoy. No thanks.

Not all cookies are created equal though. Most cookies are made with processed junk. White sugar, white flour, and canola oil.
ICK!

I stumbled across this recipe in my kitchen one night after dinner when my sweet tooth was griping at me. And when I say stumbled I mean I was hard-up for some cookies and pulled some random ingredients out of my pantry and fridge and threw them together. Since then, I have somewhat perfected these delicious treats and I keep them on hand as a healthy alternative when that sweet tooth comes to visit, which is often!

These cookies are gluten-free as well!

Ingredients:

1/2 cup Coconut oil
1 cup Coconut sugar
2 Egg whites
1/2 cup Almond milk
1 teaspoon Vanilla extract
2 cups Cashew flour 
1 scoop Nanopro vanilla protein powder
1/2 teaspoon Baking powder
1/2 teaspoon Sea salt
1 teaspoon Cinnamon
2 cups gluten-free Rolled Oats
1 cup Pecans, chopped
1 cup Dark Chocolate chips
1 cup unsweetened shredded Coconut


Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients and stir with large spoon until blended evenly.
 
3. Use a 1/2 cup measuring cup to scoop the mixture, packing it firmly, then placing it on your cookie sheet covered with tin foil.
 
4. Bake for 12 minutes or until golden brown.

5. Enjoy your cookies with a glass of almond milk!

Yours Truly,

Tammy Fodrey & Biopharma Scientific

Want more healthy recipes? Follow Tammy Fodrey Health & Wellness on Facebook or link on Instagram @tammyfodrey

Gluten-Free Banana Pancakes

Springing forward calls for a late Sunday morning breakfast! I’ve been waiting all week to make these pancakes for the kids. They are gluten-free, so I wanted to see if they recognized the difference between these pancakes and traditional pancake mixes I’ve used in the past.

Well, they did.
They liked them BETTER!

Gluten-Free Banana Pancakes:

Ingredients:

- 1 cup Gluten-free All Purpose Flour (I used Trader Joe's brand)
- 1 cup almond milk
- 2 Eggs
- 1 scoop Nanopro Vanilla Protein Powder
- 1 tbsp. Baking Powder
- 1 large ripe Banana
- 1 tbsp. Coconut Oil


Directions:

1. In a blender, combine the almond milk, oil, eggs and banana & blend until smooth.
2. In a large mixing bowl, combine the dry ingredients: Nanopro, gluten-free flour and baking powder.
3. Pour the ingredients from the blender into the dry ingredients & mix until smooth.
4. Heat a skillet to medium heat. Coat with non-stick spray (I use coconut oil spray from TJ's)
5. Use a measuring cup to pour batter into your skillet. Flip the pancake when it starts to bubble.
*This recipe yields about 10 pancakes!


Hope you all enjoy the longer days that lie ahead!

Tammy Fodrey & Biopharma Scientific

Chickpea & Butternut Squash Curry

With 5 winter weeks ahead, we aren't slowing down! Some of the most delicious produce grows in the winter, including butternut squash. No offense to zucchini, but the health benefits of winter squash seriously outweigh their summer cousins. Not only are they low in fat and high in fiber, butternut squash is rich in potassium and high in vitamin B6. It also contains high levels of beta-carotene, which has been identified as a deterrent against breast cancer. We've paired it with a few of our other favorite ingredients in this delicious curry to keep you healthy, warm & going strong for the rest of the season!

Ingredients:
- 1 tbsp. olive oil
- 1/2 chopped white onion
- 3-4 minced garlic cloves
- 1 medium butternut squash, skinned & chopped
- 1 can chickpeas, drained & rinsed
- 2 tbsp. curry paste (pictured is yellow curry, but you can use whatever kind you like)
- 1 can light coconut milk
- 2 cups water
- 1/2 tsp. salt
- 1 cup frozen peas
- 2 cups spinach
- 1 bunch cilantro

Directions:
1. Saute onions and garlic in the olive oil over medium heat for 5 minutes.
2. Add butternut squash, chickpeas, coconut milk, water, curry paste & salt. Bring to a boil.
3. Turn the heat down to medium, cover & simmer for 20 minutes. Stir occasionally.
4. Test the squash with a fork, it should be soft but not falling apart.
5. Add frozen peas and spinach. Stir & simmer for 3 minutes until spinach cooks down.
6. Remove from heat. Serve over rice or eat just by itself, topped with fresh cilantro and shredded coconut.

Enjoy!

Tammy Fodrey & Biopharma Scientific