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      Recipes — Tongan Rum extract

      Protein packed vanilla blueberry pancakes

      Protein packed vanilla blueberry pancakes

      January always seems to come with new goals to eat better and live better. Although, better doesn’t necessarily mean starve yourself, give up all carbs, be unhappy, lose a ton of weight, which will be impossible to keep off.  You don’t have to give up good food. You can still enjoy those yummy pancakes! This recipe is protein packed. It’s made with wheat flower, greek yogurt, fresh fruit and of course some good clean vanilla. Don’t give up the good stuff just make smarter choices!

       

      Ingredients:

      1 ¼ cups whole wheat pastry flour

       2 scoops vanilla protein powder

       1 tbsp baking powder

       ½ tsp Celtic sea salt

       1 ⅓ cups milk of choice. I use vanilla almond milk

       2 tbsp plain non-fat Greek yogurt

       1 cage free egg white

       2 tsp Tongan/vodka Vanillapura extract

       ½ pint fresh blueberries you can use frozen as well

       

      Instructions: Serves 4

      -In a large bowl whisk together the flour, protein powder, baking powder, and salt.

      -In a smaller bowl whisk together the milk, Greek yogurt, egg white, and vanilla extract

      -Add the wet ingredients to the dry and whisk together until smooth

      -Gently fold the blueberries into the pancake batter with a rubber spatula

      -Using a 1/4 cup measurer, add the batter to a hot prepared non-stick griddle or skillet

      -Cook the pancakes on the first side until small bubbles form on top, then flip over and cook on the other side for another couple minutes. Place 3 pancakes on a plate and enjoy

      Notes: You can serve pancakes as is or you can reserve some of the fresh blueberries from the batter and use them to make a blueberry sauce by packing them in a sauce pan and heating slowly until softened and slightly thick. Just top your pancakes with a couple tbsp. of fruit and serve.

      Fresh Blackberry Pie

      Fresh Blackberry Pie

      Who doesn’t love blackberry pie? Well, it’s blackberry season and I’ve got blackberries everywhere!  At the beginning of the season I always start with a blackberry pie. Sometimes I throw in some fresh raspberries too.

       

       To be honest there is nothing really special about this recipe, ONLY that I’ve added a splash of VanillaPura’s Tongan Rum vanilla extract, enhancing the berry flavor with fruity undertones and vanilla.  Try it with your favorite fruity pie recipes, you’ll taste the difference!

      INGREDIENTS

       Remaining Ingredients:

      • cups about 30 ounces fresh or frozen blackberries
      • ½ cup granulated sugar
      • tablespoons cornstarch use ¼ cup if using frozen blackberries
      • 1/2 teaspoon lemon zest
      • 1teaspoon VanillaPura Tongan rum vanilla extract

       INSTRUCTIONS

      1. Preheat oven to 350 degrees if using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. If using frozen blackberries, thaw the berries and drain them of any excess liquid.

       

      1. Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest, vanilla and stir until well combined. Transfer to the pie dish with your favorite crust. Cook for 30 minutes at 400 degrees.