(makes 12-14 1-2 inch balls) ¾ cup (60 grams) instant oats ¼ cup (70 grams) Chocolate Perfect Protein Powder (your favorite) ½ cup (50 grams) almond flour ¼ cup (65 grams) almond or peanut butter ½ tsp vanilla extract 3 tbsp maple syrup or honey Grind the oats in a high-speed blender or food processor
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Not too sweet but definitely delicious, this muffin-y breakfast cookes hit the spot!
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Banana Nut Muffins Makes 12 Ingredients: ⅓ cup gluten-free rolled oats 4 large ripe bananas, mashed 3 large eggs 3 tbsp melted coconut oil 1 tsp pure vanilla extract ⅓ cup nut butter of your choice 1 tsp cinnamon ½ tsp nutmeg ½ tsp each baking soda and baking powder ¼ tsp salt 1 cup
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Apple Crisp 4 apples, peeled, cored and thinly sliced 1 tbsp lemon juice (to stop apples from browning) 2 tsp vanilla extract 3 tsp cinnamon, divided ½ tsp nutmeg 1 cup almond (or other nut) flour ¼ cup maple syrup ¼ cup coconut oil, melted ½ cup walnuts or pecans (or a mix!) Preheat your
Holiday Recipe Exchange Challenge! It’s holiday time! It’s the season for pumpkin spiced lattes, eggnog, cookie exchanges, and holiday parties. It’s that time of year when people splurge a little too often and pay the price with tighter pants and stomach aches. Let’s all support each other this year by sharing some great healthier options
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Fat Burning Chocolate Chip Cookies 1 ½ C. almond butter, unsalted and raw (best to use almond butter, not peanut butter) ½ C. honey or 100% maple syrup 2 eggs or 4 TBSP. chia seeds for 1 egg 1 TBSP. vanilla extract ½ TSP. salt (only add the salt if you’re using unsalted almond butter)
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Black Bean Brownies (gluten-free) 1 15-oz can black beans, drained and rinsed very well 2 Tbsp cocoa powder 1/2 cup gluten free quick oats 1/4 tsp salt 1/2 cup pure maple syrup 1/4 cup coconut oil 2 tsp pure vanilla extract 1/2 tsp baking powder 1/2
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Dark Chocolate Pomegranate Bark INGREDIENTS: – 4 cups dark chocolate chips – ⅓ cup pomegranate seeds – ⅓ cup unsweetened finely shredded coconut INSTRUCTIONS: – Place half of the dark chocolate chips in a microwave bowl and cook for 5-6 minutes, stirring frequently, until melted. (or melt carefully in a double boiler) –
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Fudgy Pumpkin Blondies INGREDIENTS: – 1 cup rolled oats – 14 oz can chickpeas, drained & rinsed – 10 Medjool dates, pitted – 15 oz can (1 3/4 cups) pumpkin puree – 1/4 cup coconut oil (melted) – 1 tablespoon pumpkin pie spice – 1 teaspoon baking powder, aluminum-free – 1/2 teaspoon salt – 1/2
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Pumpkin Coconut Custards Ingredients: -1 tsp. ground cinnamon -1/2 tsp. ground ginger -1/4 tsp. ground nutmeg -1/2 tsp. fine sea salt -4 large eggs, beaten -1/2 cup pure maple syrup (or raw honey) -1/2 tsp. pure coconut extract -1 (15-oz.) can pumpkin puree -3/4 cup canned coconut milk -1/4 cup unsweetened almond milk Preparation: •
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