Cranberry Spiced Muffins

Ingredients:

  • 1 c rye flour

  • 1 c oat flour

  • 1 tbsp baking powder

  • 2 tsp cinnamon

  • 1 tsp all spice

  • 2 eggs

  • 1/4 c coconut oil

  • 1/3 c honey

  • 3/4 c almond milk

  • 1/2 dried cranberries

How it’s done:

  1. Preheat oven to 375

  2. Combine all the dry ingredients

  3. In a separate bowl mix all the wet ingredients

  4. Mix both wet And dry ingredients together

  5. Add cranberries and mix until incorporated

  6. Bake at 375 fo 12-15 minutes

  7. Enjoy!!

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! 

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! 

Healthy Chocolate Chip Mini Muffins 

Ingredients:

  • 3/4 almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • 2 tbsp coconut oil
  • 2 tbsp raw honey
  • 1/2 tsp vanilla
  • 2 tbsp dark chocolate chips (can add more)

How it’s done:

  1. Preheat oven to 350
  2. Mix all dry ingredients in a bowl and the wet ingredients in a different bowl
  3. Slowly add the wet to the dry
  4. Add chocolate chips
  5. Pour batter into a mini muffin tin
  6. Bake for 10 minutes
  7. ENJOY!

Chocolate Peanut Butter Protein Squares

Ditch the store bought protein bars and make your own! It is amazing what you can find in the ingredients on protein bars many have a ton of added sugar and words you can’t even pronounce and you know that is never good. These are made with only 5 ingredients and are naturally sweetened with dates and honey.

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Ingredients:

  • 2/3 c rolled oats
  • 1 c pitted dates
  • 2 tbsp raw honey (can sub maple syrup if vegan)
  • 6 tbsp creamy peanut butter
  • 3 scoops chocolate protein powder

How it’s done:

  1. Blend everything in a food processor but leave out 2 of the 6 tbsp of peanut butter
  2. Press into a baking dish lined with parchment paper
  3. Freeze for 10 minutes
  4. Take out of the freezer and top with the rest of the peanut butter and cut into squares
  5. ENJOY!