Blend all ingredients until smooth.

In a bowl of water, place salt and vinegar. Place your celery stalks and let it sit for 5 minutes before washing it in running water. In a saucer, mix Lean1 Neuro chocolate powder and peanut butter. Cut the celery stalks and place the peanut butter mixture on top. Top it off with roasted peanuts and serve!

Dissolve Lean1 Chocolate Peanut Butter in milk. Blend all ingredients until smooth. Makes 2 small glasses.

Preheat oven to 375 degrees. Melt butter, 1 scoop of Lean1 Neuro
chocolate powder and cocoa until combined and smooth. Remove from heat and add vanilla.Combine chocolate mixture and stir well. Add eggs one at a time, stirring after each addition until fully incorporated. Stir in flour. Chill batter for at least 15 minutes. Grease muffin tin. Place batter into muffin tin and bake for 10-15 minutes. Mix honey and 1 scoop of Lean1 Neuro chocolate powder. Use a baking syringe and place a good amount in the center of the cooled cupcake. Add more on top and dust cocoa powder.

Place crushed ice at the bottom of a large sundae glass. Arrange the strawberries and mango on top of the crushed ice. Place 1 scoop of lean1 berry sherbet and a teaspoon of jam if you like. Drizzle lean1 milk mix on top. Enjoy!

Mix all ingredients in pitcher until well incorporated. Serve and enjoy!

Preheat oven to 400 degrees F (205 degrees C). Stir together the Lean1 vanilla powder, whole flour, baking powder, salt and shredded squash in a large bowl. Make a well in the middle. Beat the egg in a small bowl. Stir in milk and olive oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened. Pour the batter into paper lined muffin pan cups. Bake for 25 minutes. Serve and enjoy!

In a sauce bowl combine all ingredients except the cream. Place in medium fire and cook for 5 minutes. Remove from fire and place it in a bowl. Add half and half on top and serve. You may chill this in the fridge as an alternative. Enjoy!

Blend all ingredients and enjoy!

Preheat oven to 200C. Mix all dry ingredients in a bowl. Add in the eggs, vanilla extract and almond milk. Mix well until smooth. Pour into greased 9x9 square pan. Bake for 20 minutes. Cool completely before cutting. You may drizzle vanilla / white chocolate syrup to add sweetness.