For those of you who aren’t a fan of coffee or adding coffee in your snacks, you can simply omit the espresso powder/instant coffee granules! You’ll just be left with delicious pumpkin bars!


Depending on your texture preference, these bars can either be soft and chewy (ridiculously fudge like!) or firmer and slightly dense (like a chewy granola bar!). These protein packed bars are based around wholesome ingredients … Coconut flour, monk fruit sweetener (a granulated stevia blend which doesn’t leave a bitter after taste in your mouth!) and of course, a scoop of two of protein powder (tested, as always, with this vegan protein powder, this casein protein powder and this paleo protein powder). These bars are also suitable for those following a vegan, gluten free, paleo, grain free and refined sugar free lifestyle!

Continue on to the next page to see the full (no-bake) recipe …

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The post Enjoy These Perfect Pumpkin Spice Latté ENERGY BARS … No Baking Required! appeared first on Top Morning Recommendations.

Note that you can make these muffins even healthier by substituting almond milk for the regular milk and using applesauce to replace the canola oil.

Here are the ingredients you’ll need to make a full dozen of these muffins:

 

1 egg
1/2 cup pumpkin puree (canned or homemade)
1 cup milk
1/2 cup brown sugar
2 tbsp canola oil
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
½ cup chopped walnuts
1/3 cup semisweet chocolate chips (optional)

Continue on to the next page to see the easy preparation instructions …

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The post Try This Nutritious & Delicious PUMPKIN WALNUT MUFFIN Recipe with Chocolate Chips! appeared first on Top Morning Recommendations.

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9. Crockpot Vegetarian Split Pea Soup

Soup is always an easy choice to make in a crockpot. Just add the ingredients in the morning, and forget about it until you are ready to eat it hours later. Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soup version packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.

10. Basic Vegetarian Miso Soup

Miso soup is so quick and easy to prepare that I’ve recently started having it for breakfast. I find it very warming and soothing in the morning, and because its so versatile, it’s easy to make it different every day by adding various veggies or extra spices. This basic vegetarian miso soup recipe is a simple version of the classic miso soup you’ll find served in Japanese restaurants. Miso soup is my most popular vegetarian soup recipe!

Go to the next page for 3 more vegetarian soup recipes from Jolinda …

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The post 5 More Delicious Vegetarian Soup Recipes appeared first on Top Morning Recommendations.

You’ll love the flavor of gingerbread and the classic spices used to create these pancakes. Then add a little butter and molasses on top!

For each breakfast serving of Pumpkin Gingerbread Pancakes you’ll need the following ingredients:
 

2 T coconut flour, sifted (can sub for gluten free or oat flour)
1/2 tsp baking powder
1 scoop vanilla or neutral tasting protein powder (optional)
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
1-2 T granulated sweetener of choice
2 egg whites (for a vegan option, substitute for 1 flax egg- 1 T flax + 3 T water)
1/2 tsp vanilla extract
1/4 cup pumpkin (not filling)
1 T – 1/4 cup dairy free milk
Molasses, maple syrup and butter, for topping (Optional)

Notes:
 

– The amount of milk you use depends on the brand of coconut flour and protein powder used.

– If you don’t use protein powder, add an extra tablespoon of flour.

– If you use an unsweetened protein powder, add a T of sugar or sweetener of choice.

Now just follow these simple steps to make these special Pumpkin Gingerbread Pancakes:
 
 

1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.

2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract.

3. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.

4. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.

5. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.

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Source: Arman

The post Super-Fluffy & Protein-Rich PUMPKIN GINGERBREAD PANCAKES appeared first on Top Morning Recommendations.

At 382 calories per serving, each bite has a hint of maple and raisin sweetness, with a touch of nutty crunchiness.

You may want to make plenty so you’ll have some left over to keep in the fridge for later in the week.

This recipe is also vegan, making it low in saturated fat and cholesterol. And as with any hearty bowl of oatmeal, you know your belly will stay full and satisfied for hours, offering you tons of energy for that late morning workout.

Continue on to the next page for the full recipe …

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The post Popular Slow-Cooker PUMPKIN OATS for Early Morning Energy appeared first on Top Morning Recommendations.