Protein peanut butter cups 

Ingredients:

  • Dark chocolate chips
  • Coconut oil
  • Protein (any flavor)
  • Peanut butter (natural)

How it’s done: 

  1.  Melt half the chocolate chips with 1 tsp it coconut oil 
  2. Mix chocolate until smooth and glossy
  3. Add 1 tbsp of chocolate into 6 muffin tins 
  4. Freeze for 15 minutes
  5. Take out add 1/2 tbsp (or more) of peanut butter on top of the frozen chocolate 
  6. Freeze
  7. Melt the rest of the chocolate with 1 tsp of coconut oil and mix
  8. Add the protein into the chocolate mixture 
  9. Take the muffin tin out and top the cups with the rest of chocolate 
  10. Freeze for 15 minutes 
  11. ENJOY! 
Advertisements

Vegan Oatmeal Cacao Banana Bread 

Ingredients:

  • 2 c oat flour
  • 1/4 c cacao powder
  • 1 tsp baking soda 
  • 2 tsp baking soda 
  • 1/4 c coconut sugar 
  • 1/2 c apple sauce 
  • 2 ripe bananas (mashed) 
  • 1/2 c non dairy milk
  • 2 tsp lemon juice 

How it’s done:

  1. Preheat oven to 350
  2. Combine all the wet ingredients in a large bowl.
  3. Add the dry ingredients and mix well but do not over mix
  4. Spray a loaf pan with coconut oil or line with parchment paper 
  5. Pour batter into the loaf and place in the oven
  6. Bake for 40 minutes 
  7. Enjoy! 

Coconut raspberry smoothie bowl

Ingredients:

  • 1/2 c frozen raspberries 
  • 1 frozen peach
  • Fresh coconut chunks
  • 1 scoop vanilla protein 
  • 1/2 c nondairy milk

Toppings:

  • Coconut flakes 
  • Hemp seeds
  • Frozen raspberries 
  • Peanut butter

How it’s done:

  1. Blend and enjoy! 

Fall sweet potato smoothie 

Ingredients:

  • 1/2 roasted+frozen sweet potato
  • 1/2 frozen peach
  • 1/2 c nondairy milk
  • 1 frozen banana
  • 1 scoop vanilla protein 
  • 1 tsp cinnamon
  • 1/2 c frozen cauliflower (can’t taste it and adds extra veggies!)
  • Added yogurt and peanut butter

How it’s done:

  1. Blend all the ingredients on high 
  2. Pour in more bowl or cup top with you favorite toppings!
  3. My bottom layer and top are coconut yogurt 

Dairy Free Raspberry Cheesecake Popsicle 

Ingredients:

  • 1 c raw soaked cashews
  • 1 can coconut milk (13oz)
  • 1/4 c pure maple syrup 
  • 1 pint raspberries 
  • Crushed graham crackers 

How it’s done:

  1. First drain the cashews (can soak overnight or in very hot water for an hour or so)
  2. Blend the drained cashews, coconut milk and maple syrup on high speed for about 8 minutes or until mixture is creamy
  3. Drop 4-6 raspberries into popsicle molds and mash a bit with a fork 
  4. Pour the “ice cream” mixture into the molds until almost full
  5. Top each popsicle mold with the crushed graham crackers
  6. Freeze overnight
  7. ENJOY! 

Easy French Toast with a Berry Compote

Ingredients:

  • 2 slices of bread I used Food for Life’s Ezekiel sprouted whole grain bread 
  • 1 whole egg 
  • 2 tbsp almond milk (sub any kind)
  • A bunch of cinnamon 
  • 1 scoop collagen peptides (optional)

Compote:

  • 1/2 c mixed frozen berries
  • Cinnamon
  • 1 tbsp pure maple syrup 

How it’s done:

  1. Heat a non stick skillet and spray with any kind of oil you’d like I used Ghee 
  2. Mix the egg milk cinnamon and collagen in a bowl
  3. Soak each slice on both sides until completely coved in mixture
  4. Cook in the skillet for about 3-5 minutes each side until nice and browned 
  5. For the compote heat a small sauce pan and cook the berries cinnamon and maple syrup for about 5 minutes.
  6. ENJOY! 

Chewy Chocolate Brownies

IMG_1391 2.jpg

Ingredients: 

  • 1 c creamy peanut butter (natural)
  • 3 tbsp cocoa powder
  • 2 tbsp chocolate protein powder
  • 6 tbsp organic coconut sugar
  • 1 tbsp pure maple syrup
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 c small dark chocolate chips

Frosting (optional): 

  • 1/2 c dark chocolate chips
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 3 tbsp almond milk (sub any kind)

How it’s done:

  1. Preheat an oven to 350 and line a 8×8 glass dish with parchment paper
  2. Mix all the brownie ingredients in a bowl ( batter will be really thick that’s ok!)
  3. Pour the batter into the lined baking sheet and even out the batter
  4. Bake for 15-20 minutes take out and cool
  5. While brownies are cooling in a small saucepan melt chocolate chips, peanut butter, and coconut oil over low heat.
  6. Stir until smooth and shiny. Take off heat and add in the milk
  7. Once brownies are cooled add the frosting on the top
  8. Serve right away or place in the fridge for the frosting to set.
  9. ENJOY!