Chocolate Peanut Butter Protein Cups

 

 

Makes ~12 Large Cups

Ingredients: 

 

1 cup PB powder, I used PB Fit

6 tbs of milk, separated I used almond milk 

2 scoop vanilla protein powder

2 tbs coconut oil 

1 1/2 cups of semi-sweet chocolate chips 

Directions: 

  

Line muffin tin with liners. I highly recommend silicone liners. 

 

Filling

1. Mix PB powder and protein powder in a bowl. 
2. Add in 1-2 tbs at a time of milk and mix thoroughly. Repeat until mixture becomes sticky/tacky. If you can grab it and roll it into a ball, you've added enough liquid. Over doing liquid is o.k., it will just be more messy creating the cups but equally as delicious.
   

Chocolate Coating

1. Add chocolate chips and coconut oil to a bowl and melt in a microwave, 30 seconds at a time, stirring in between. You can also melt over a stove top using the double broiler method. 
2.  Scoop 1 tbs melted chocolate into each muffin space and freeze 10 min. 
3.  While they are freezing roll PB/protein mixture into ping-pong sized balls.--a little more than a tablespoon.
   
4. When frozen, place PB/protein ball filling on top of frozen chocolate. Gently press on the ball and spread evenly over the bottom chocolate layer. I found dipping my finger in a little water helped do this easily.
5. Scoop 1 tbs on top of filling and ensure it is covering all of it. 
6. Freeze for at least 20 min. 
7. Pop them out of the mold and store in the fridge or freezer. 

Enjoy!

Nutritional Info:

*Subject to change based on ingredients used. 

 

Using nestle semi-sweet chocolate chips

219 cals * 20 g carbs * 4 g fiber * 10 g fat * 11 g protein

 

Using Lily's semi-sweet chocolate chips 

144 cals * 13 carbs * 11.4 g fiber *8.6 g fat * 10 g protein

No-Bake S'mores Bites

Makes ~ 8-10 bites

Paleo + Gluten Free

Ingredients

Crumble 

1 1/2 cup oat flour, regular oats can be blended into a flour (GF if needed) 

3 tbs nut butter, I used natural peanut 

10 dates, chopped 

1/2 tsp salt

3 tsp maple syrup 

1/4 cup milk of choice, I used almond milk ,unsweetened 

Chocolate Coating 

6 oz of chocolate 

1 tbs coconut oil 

8 Large Marshmallows 

Directions 

In a food processor, process all but the milk ingredients together until it makes a crumble. Slowly add in milk and pulse until the crumble starts to stick together.You should be able to grab some and form it into a ball and it doesn't fall apart. 

Dump mixture on to parchment paper. Grab a golf ball sized amount of mixture and roll into a ball. Then flatten ball with your hand to be about 1/2 inch thick. Square sides. 

Alternatively, you could roll out the mixture under two pieces of parchment paper and cut out squares the same width of the marshmallow lying on its side.  

 

Place marshmallows on top, lying them on their side. I found if I pressed the marshmallow into the mixture it would stick better. 

Heat chocolate and coconut oil together. Either double broiler method or microwave--30 seconds at a time, until melted. 

Spoon chocolate over the prepped marshmallow/crumble bites and let drip on a cooling rack for a minute or two. 

Place in freezer for 20 min, until chocolate is hardened. 

Store in a sealed container in the fridge. 

Enjoy!

Simple Cereal Bars -Gluten Free!

✨Simple Cereal Bars ⁣✨

⁣

Bonus: They are gluten free and can be refined sugar free!!! ⁣

⁣

Recipe: ⁣

—Bars—⁣

2 cups Cheerios ⁣

1/4 cup maple syrup ⁣

2 tbs honey ⁣

6 Tbs creamy peanut butter -natural works best! ⁣

⁣

Melt maple syrup, honey and peanut butter together (stove top or microwave) ⁣

⁣

Fold in Cheerios and press into a parchment lined baking dish;⁣

In the shape of a square. Refrigerate 30 min, best overnight.⁣

⁣

—Chocolate topping—⁣

1/2 cup chocolate chips —I used @lilys_sweets  to keep it refined sugar free. ⁣

1 tsp coconut oil⁣

⁣

Mix together and microwave 30 sec at a time and stir, until melted together. ⁣

⁣

Pour over set cereal bar and freeze 30 min. ⁣

Cut into squares and enjoy! ⁣

Store in the fridge. ⁣

⁣

Ramekin Cheesecake

 

Sometimes we just want cheesecake.

(I over filled this one! yummy)

But who has time or the patience to bake a whole cheesecake every time you have that craving.

So I give you the Ramekin cheesecake.

Bigger than those cheesecake bites that you know you will devour in minutes, and smaller than a whole cheesecake that you feel guilty indulging in.


Ingredients
Cheesecake; 4 ramekins

1 pk 1/3 less fat cream cheese; softened
1 egg
1/3 cup plain greek yogurt
1 tbs vanilla
1 tbs lemon juice
2/3 cup sugar

Healthy Crust
3 graham crackers, crushed
1 tbs applesauce (or butter)
1/2 tsp cinnamon

Directions: 

Preheat oven 375 F. 

Crush 3 crackers with fork. 
Add applesauce and cinnamon and mix well. 
Press cracker mixture into the bottom of the ramekins. 

Soften cream cheese either by leaving it out until room temp or place in the microwave for 10 sec on each side. 
With a stand mixer/hand mixer/kitchen aid etc. whip cream cheese and egg together until smooth. Add yogurt, sugar, vanilla, and lemon and mix until VERY smooth. 

Equally distribute cheesecake mixture between the 4 ramekins. 
Place on a baking sheet and bake for 30 min.

ENJOY!!!

Chocolate Avo Pudding

-->

Are you ready for this? 

Avocado pudding.

I know, sounds insane, and little off, but truly this foodie experiment creates a rich, mouse-like, pudding that is hard to believe it is healthy.

This is a no joke chocolate recipe too. If you have a deep chocolate urge that no, kit-kat can fix, dive into a serving of this and you'll be fully satisfied.

Also, don't let the green turn you or others away make it, serve it to others, and they'll beg you for your secret.

Ingredients:
makes 2  servings
1 medium ripe avocado
1/4 cup almond milk
1/2 tbs agave
2 tbs unsweetened cocoa powder 
1/16 tsp of salt-a pinch!
2 packets truvia (or 3 tbs agave)
1 1/2 tbs semi-sweet chocolate chips

Directions:
Blend avocado and milk in a food processor/cup blender/high power blender until silky smooth. Add in everything else except chocolate chips, blend until smooth.

take a tsp of the the pudding and add it to the chocolate chips and microwave it in 15-30 sec intervals, stirring until melted. Add chocolate mixture to pudding and blend until well combined.

Pour into two ramekins or small dishes.

ENJOY!!!

Nutrition Information

194cal * 23 carbs* 4g sat fat * 3g protein* 2g fiber

Single Serving Apple Crisp

Have a microwave?

Have 60 sec?

Want an EASY dessert?

Make this!  

Ingredients:

• 1 small apple

• 2 tbs brown sugar

• 2 tbs oats

• 1  tbs flour

• 1/4 tsp. cinnamon

• 1 tbs butter (I used apple sauce!)  

 

Directions:
 Dice apple into small pieces and place in a small bowl. Mix 1 tbs of brown sugar and 1/2 tbs flour and 1/8 of cinnamon with apples. 
Mix oats, 1/8 cinnamon, butter (or apple sauce), rest of flour and brown sugar in another small bowl. Place apple mixture in a small baking dish and top with oat mixture.
Place in microwave for 60 sec. (all microwaves are different so adjust accordingly) 

*Note: I split this mixture between two small ramekins so I could share with my husband...but feel free to eat it all, no judgment here. 

 
Top with a dollop of vanilla ice cream. 

Enjoy!!!! 

you could trying baking it too: @325 5-10 min!

  

Lemon Zucchini Loaf

It all started with a zucchini. It came into my possession one Saturday morning while roaming the vendor aisles of the farmers market. I thought to myself, "Hey, its zucchini season and I've seen a LOT of Pinterest posts that use the stuff so why don't I buy one large one and make something fantastic". 

Well the sad part of the story is I couldn't make up my mind. There were TOO MANY options such as: Zucchini chips, zucchini bites, normal delicious zucchini bread or muffins...the list is endless. Unfortunately,  my inability to decide led to the ends of the large zucchini to go mushy. :( So when it came down to it I had about 1 cup's worth of grated zucchini and we all know the main ingredient in zucchini bread (besides the flour) is the zucchini (I mean, it named after it!) 
So that was out, so were the bites, and the chips would have only been about a handful. So I looked for other options....and thus I found this recipe! It called for ONE CUP of GRATED ZUCCHINI. 
I know, I know, the stars were aligned in my favor. 
So now I am going to share it with you!

Lemon Zucchini Loaf with Lemon Glaze
 slightly adapted from nancycreative.com

Ingredients: 
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup plain greek yogurt
• 2/3 cup sugar
• 1/2 cup buttermilk (I didn't have butter milk, but I did THIS and it turned our just fine!)
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon (Since I used lemon juice I didn't do this. Turned out lemon-y enough for me!)
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) 

 Lemon Glaze

• 1 cup powdered sugar
• 2 tbs lemon juice

Directions:

Preheat oven to 350 degrees.
Non-stick a 9x5" pan with whatever you'd like; set aside.
In a large bowl mix flour, baking powder, and salt.
In a smaller bowl mix eggs, sugar, yogurt and oil. Then mix in butter milk, and lemon juice until well combined. 
Slowly mix in wet ingredients into dry and stir till well combined. 
Gently fold in zucchini, but don't over mix.

Pour batter evenly into pan and bake for 45 min or until toothpick comes out clean.

Take out of pan and place on a cooling rack. Now make the glaze.

whisk powdered sugar and lemon juice in a small bowl. 

Once loaf has cooled to touch pour over loaf. let sit or refrigerate for best "hardening" results. 

Slice, Serve, and ENJOY!!!!

Healthy Cheesecake Pudding Cookies

Hubby LOVES anything Cheesecake flavored. I had Cheesecake flavored pudding. So I made cookies! Healthy ones!

Ingredients

• 1/2 cup wheat flour
• 1/2 cup white flour
• 2/3 cup sugar
• 1/8 tsp salt
• 1 pkg SF/FF cheesecake flavored pudding
• 1/4 cup butter (I used parkay)
• 1/4 cup unsweetened apple sauce
• 1 tsp vanilla extract
• 1 large egg

*optional: 1/4 cup dried cranberries.

Directions

Preheat oven to 350

Mix dry ingredients in medium bowl. Mix wet ingredients in small bowl. Blend wet ingredients into dry.
Spoon out dough (about 1 tbs) and place on baking sheet.

Bake for 8-10 min, or until cookies have golden edges.

ENJOY!!!!

p.s. I like the dried cranberry ones better, but both were SUPER fluffy and delicious! :)

Nutrition: 76 cal * 15 carbs * 0 fat * 1g protein *