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! 

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 

Gluten free Peanut butter banana protein pancakes 


Ingredients:

  • 1 c oats
  • 1/2 c almond milk
  • 1 tbsp powder peanut butter
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg
  • 1 scoop vanilla protein 

How it’s done:

  1. Add everything into the blender and blend away
  2. Heat a skillet on medium low heat and spray lightly with cooking oil
  3. Pour the batter onto the pan and cook for 3 minutes each side
  4. Top the pancakes with your favorite toppings. I used crushed peanuts, powdered peanut butter and bananas. 

ENJOY!

 

Two Ingredient Protein Crepes

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Ingredients:

  • 1/2 scoop any flavor protein powder
  • 3 egg whites

How it’s done:

  1. Mix egg whites and protein powder
  2. Heat a pan on med low
  3. Spray with coconut oil
  4. Pour batter into pan (make sure its very thin)
  5. Cook for 2 minutes each side
  6. Fill and top with fresh fruits, nut butters, yogurt, Nutella, etc.
  7. ENJOY

Peppermint Mocha Protein Brownies

What if I told you that you could eat brownies as a post workout snack? Well you can! These are around 100 calories per square and packed with protein, oats, and greek yogurt.

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Ingredients:

  • 1/4 c strong coffee
  • 1/4 c cashew milk (Sub any kind)
  • 4 tbsp plain Greek yogurt
  • 2 eggs, 1 tsp vanilla
  • 1/4 tsp peppermint
  • 1 1/2 c oat flour (ground oats)
  • 1/2 c chocolate protein
  • 1/3 c coconut sugar
  • 3 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 c mint dark chocolate chips.  Preheat oven 350 and spray a square baking pan with coconut oil. Mix dry and wet ingredients and then combine. Bake for 15minutes! About 110 cals per brownie! •

How it’s done:

  1. Preheat oven to 350 and spray a square baking pan with coconut oil
  2. Combine all the wet ingredients in a medium bowl
  3. Combine all the dry ingredients in another bowl and then add the wet into the dry
  4. Mix well
  5. Bake for 15 minutes
  6. ENJOY!

Blueberry Lemon Tart Pancakes

It’s Spring time which means lemon and blueberries are a must! So I bought this Rebbl drink and I’ve had the coffee one that they make and it is AMAZING so I was like I should give another one a try but to be honest I wasn’t a huge fan. Turmeric is great for you but the taste can be over powering at least for me. I didn’t want to throw it out (not cheap) and it is pretty much like milk so hey why not add it to pancakes? The flavor is Turmeric Lemon Tart and I added the blueberry flavor and it turned out perfect! These are gluten-free with no sugar added besides whats in Rebbl drink.

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Ingredients:

  • 1 c rolled oats
  • 1/2 scoop vanilla protein
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 c almond milk
  • 1/4 c Rebbl turmeric lemon tart
  • 1 flax egg (can sub regular egg)
  • dash of cinnamon

Add ins:

  • Coconut flakes and blueberries

How it’s done:

  1. Blend everything on high spend until it is mix well
  2. Heat a skillet on med low heat and spray with cooking oil
  3. Add 1/4 c of batter into the pan and cook for 3-4 minutes each side
  4. Top with the goods (fruits, maple syrup, peanut butter)
  5. ENJOY!