Combine Lean1 Vanilla and yogurt until incorporated and set aside. Layer a medium glass with pumpkin seeds, yogurt mixture, and peach slices. Drizzle with maple syrup.

Blend all ingredients until smooth.

In a large bowl, dissolve yeast in warm water. Add the honey, salt, oil, Lean1 Vanilla, and flour. Mix until fully incorporated. Set aside for 20 minutes. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a lightly floured surface. Make a log and cut into 6 rounds and roll on breadcrumbs. Place rolls on a baking sheet with parchment paper. Let rise for another 1 hour. Bake at 350F(180C) for 20-25 minutes, or until lightly browned.

Mix all ingredients in a pot over medium heat. Stir constantly and cook until about to boil. Take out of the heat and transfer in a glass jar. Let it cool and place it inside the fridge to chill. Enjoy it cold!

Blend all ingredients until smooth.

Preheat oven to 375f or 190c; line muffin cups with papers. Mix all dry ingredients in a large bowl. Slowly add in the egg and milk and mix until the mixture is thick. Add the mashed mangoes and vanilla extract and mix well. Divide evenly among pans, sprinkle chocolate chips on top and bake for 18 minutes. let cool in pans and serve!

Preheat oven to 350F(180C). Line a baking sheet with parchment paper. Set aside. In a bowl, mix all ingredients with a hand mixer until combined. Scoop 1 tablespoon of the mixture onto prepared sheets, at least 1 inch apart. Bake for 9 to 10 minutes.

Blend all ingredients and add cold water to desired consistency. Enjoy!

Blend all ingredients until smooth.

Blend all ingredients except for chia seeds until smooth. Add chia seeds and pulse for 2 - 3 times.