Here is Nina's book: https://www.amazon.com/dp/0997665459?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=0997665459&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin

Nina Shantel is a Certified Fitness Trainer, Certified Strength and Fitness Coach, a Certified Plant-Based Grassroots Ambassador, and she has a Certification in Fitness Nutrition. Her YouTube channel is Nina's Nutrition and Exercise Videos. Her blog is RealDietHelp.com

She is the published author of four books, her most popular one, The High-Five Diet, teaches nutrition, contains her favorite vegan recipes, tells of her story of food allergies, and how she became ill with several autoimmune conditions and regained her health, which can be ordered from her website https://thehighfivediet.com/

Pumpkin Popsicles Triple-dipped in Chocolate

vegan, gluten-free, low-fat, plant-based, soy-free

Ingredients:

2 ripe medium-bananas

¼ teaspoon cinnamon

½ cup pumpkin puree

2 teaspoons alcohol free vanilla extract

2 teaspoons unsalted tahini, creamy almond butter, peanut butter or cashew butter

1 1/2 tablespoons chopped, dry roasted, unsalted pecans (topping)

Peel and break bananas apart into 1-inch pieces and blend with remaining ingredients, except for the pecans, in a small food processor until it resembles an orange pudding. Pour into three popsicle molds. With a spoon, scrape the remaining filling into the molds. Freeze six hours. The popsicles are ready to eat, or you can dip the popsicles into chocolate.

For chocolate dip: Pour chocolate popsicle ingredients, see recipe below, into a tall 16-oz glass. Dip each popsicle into the glass and place the popsicle onto a parchment paper lined flat container with a lid. Put back in the freezer, covered for one or more hours. Repeat the dip and freeze method two more times. The 3rd time you dip the pumpkin popsicles into the chocolate, sprinkle ½ tablespoon of pecans on one side of the popsicles after you lay the popsicle down flat into the container. Freeze, covered, for at least another hour.

Makes 3 pumpkin popsicles. If adding the chocolate dip, it will make 3 pumpkin-chocolate popsicles & 1 chocolate popsicle

Pumpkin popsicles nutritional information, each:

116 calories, 2 grams protein, 19 grams net carbs, 3 grams fat

Pumpkin popsicle with triple-dipped nutritional information, each:

267 calories, 6 grams protein, 45 grams net carbs, 7 grams fat

Chocolate Popsicles

vegan, gluten-free, low-fat, plant-based, soy-free

Ingredients:

4 ripe medium-bananas

4 teaspoons alcohol free vanilla extract

4 teaspoons unsalted tahini, creamy almond butter, peanut butter or cashew butter

4 tablespoons cocoa powder + 4 teaspoons cocoa powder

Directions: Peel and break bananas apart into 1-inch pieces and blend with remaining ingredients in a small food processor until it resembles chocolate pudding. Pour into four popsicle molds. With a spoon, scrape the remaining chocolate into the molds. It takes 6 hours to freeze. For a variation, drizzle ½ teaspoon tahini on one side of the popsicle right before eating.

Nutritional information:

151 calories 4 grams protein 26 grams net carbohydrates 4 grams fat

Nina Shantel, Certified Fitness Trainer, Strength & Fitness Coach

http://www.thehighfivediet.com

YouTube Channel: https://www.youtube.com/c/Ninasnutritionandexercisevideos