Pumpkin cookies

Ingredients:
1 c. Sugar
1/2 c. Shortening (I use softened butter)
1 egg
1 tsp. Vanilla
1 c. Pumpkin
2 c. Flour
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 c. Chocolate chips (guittard or ghirardelli)


Directions:
 Cream sugar and shortening; add eggs and vanilla. Mix well. Add pumpkin. Combine all dry ingredients and mix in slowly. Add chocolate chips; drop by teaspoons onto baking sheet. Bake at 350° for 14 minutes. ENJOY!


Recipe from Sara Bailey

Peanut Butter Cup Protein "Nice Cream"

{Makes 4 Servings}
■2 scoops Chocolate Protein Powder
■1 Tbsp unsweetened cacao powder
■6 Tbsp unsweetened almond or coconut milk
■4 Tbs all natural Peanut Butter or Almond Butter
■4 small-med frozen chopped bananas
{Directions}
Combine in small bowl:
Protein powder, cacao powder, & almond milk. Mix with a spoon until completely combined & dissolved.
Place everything in a high quality blender, process until ice cream consistency. Stop blender several times to stir.
Serve immediately, or transfer to container & freeze covered tightly.

Frozen Raspberry + Chocolate Bars

😍🍫💋❤😍🍫💋❤😍🍫💋❤😍🍫💋❤
{Makes 12 square bars}
I used a square 8x8 tart pan with a removable bottom, for easy removal.
1 cup sliced almonds, spread evenly over the bottom of the pan. (optional)
2 cups plain greek yogurt, or coconut yogurt mixed VERY well with 2 scoops of your choice of chocolate protein powder.
Spread the smooth chocolate yogurt over the almonds, gently and evenly.
6 oz organic Raspberries placed evenly over the yogurt
Chop 2 Tbsp cacao chips/dark chocolate and sprinkle over the top.
Freeze for about 4 hours.
If you use a regular brownie pan, you may need to set the bottom of the pan in hot water for a few seconds to remove easily. I use a butter knife to slice, and run the knife under hot water-for nice slices 😘

Frozen Whipped Pineapple

Frozen Whipped Pineapple🍍🌴
{Weekend treats!}

4-6 servings
■5-6 cups frozen pineapple chunks (let thaw a teeny'tiny bit before blending...maybe 3 minutes on the counter, we still want it frozen...just not SOLID :)
■1 cup cold unsweetened almond milk, or cold coconut milk (I used coconut milk today 😋)
■You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot! A few drops will do...raw honey tastes the best with pineapple). I do NOT use any sweetener, and each one of my children love it!
{Blend everything in a high-powered blender until desired consistency. I used a low setting, stopping several times to stir, in order to get it to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }
Optional:
Add a few fresh slices of Pineapple on top! 🍍

Husband Approved Black Bean Protein Brownies

  

Husband Approved Black Bean Protein Brownies[recipe from @chocolatecoveredkatie]
.
Macros for 1 brownie (1/9 of the pan)= 135 calories, 10g Carbs, 3G Fat, 12g Protein
. •1 can rinsed & drained black beans (250g)
•3 Tbsp cocoa powder (15g)
•7 Tbsp (45g) chocolate protein powder (I used @idealfit Chocolate Coconut)
•1/3 c (75g) agave nectar, honey or maple syrup
•pinch of pure stevia (or 2 Tbsp of sugar---this would change Macros)
•35 g coconut oil or vegetable oil
• 1 Tbsp vanilla
•1/2 tsp baking powder •1/4 tsp salt
•1/3 c chocolate chips or Dove chocolates 👌🏻 PREHEAT oven to 350.
BLEND all ingredients except chocolate chips in a food preocessor until completely smooth.
STIR in chocolate chips then pour into a greased 8x8 square pan.
BAKE for 15 minutes
Let sit for a few minutes

{clean eating} Nutty Oatbars

1 cup all natural peanut butter {Adams chunky, Costco} 

• 1 cup all natural almond butter {Kirkland creamy, Costco} 

• 1 cup raw honey {Costco} 

• 2 tsp vanilla extract 

• 1/4 tsp salt 

• 4 servings vanilla whey protein powder {Gold Standard Whey, Costco} 

• 1-1/2 cups raw rolled oats {Quaker, Costco} 

• 1/2 cup @amberlynchocolates milk chocolate chunks 

• 1/4 cup @amberlynchocolatesdark chocolate chunks 

1⃣Mix PB, almond butter, honey, vanilla, salt & protein powder until well combined. Add oats last. 

2⃣Evenly split dough in half and press into 2, 8x8 baking pans {square edges works best} 3⃣Place milk chocolate in a microwave safe bowl. Heat 30 seconds, stir. Heat another 30 seconds, stir. Spread evenly onto the top of your bars. Melt dark chocolate the same way and drizzle over your bars. 

4⃣Place in the freezer for 30 minutes. Cut each pan of bars into 16 squares. Makes 32 total. Enjoy!!

{clean eating} gourmet caramel apples

You'll need:
4 medium sized apples {honey crisp}
4 Popsicle sticks
1/2 cup @justins Maple Almond Butter
1/2 cup raw honey
1/2 tsp. pure vanilla extract
Parchment paper
Toppings of choice:
@amberlynchocolates sugar-free white chocolate, chopped
Pecans, chopped
@amberlynchocolates sugar-free dark chocolate, chopped
Unsweetened shredded coconut
Cookies and Cream Questbar "cookie powder" {pulse in blender until finely chopped}
Coconut oil
1⃣Wash apples and remove stems. Pierce apples down the center with Popsicle sticks. Set aside.
2⃣In a small sauce pan, melt almond butter, honey and vanilla together over low/medium heat. Stir constantly until you reach a caramel consistency.
3⃣Roll each apple in caramel one at a time, scraping excess from the bottom, then roll in toppings of choice {I combined dark chocolate & coconut, white chocolate & pecan, Questbar cookie powder}. Place on parchment paper.
4⃣Add additional white or dark chocolate to a microwaveable bowl with 1/2 tsp. coconut oil. Microwave for about one minute or until completely melted. Pour into a ziplock bag. Snip a tiny hole it one of the corners, and drizzle over the top of your apples.
5⃣Let cool in fridge 30 minutes before slicing. Enjoy!!

Chocolate Dipped Red Velvet Cookies

Makes 26-28 cookies
1/2 cup grass-fed butter or coconut oil
3/4 cup honey
1 whole egg
1 tsp. Pure vanilla extract
2 Tbs. Beet root powder
2 cups @kodiakcakes Power Cakes Mix
1 scoop vanilla protein powder
2 Tbsp. Cocoa powder
1 tsp. Baking powder
1/4 tsp. Sea salt
60 dark chocolate chips, melted {optional}
1. Beat butter & honey together until combined. Beat in egg & vanilla. Set aside.
2. In a separate bowl, combine the @kodiakcakes, protein powder, cocoa powder, baking powder & salt. Add to the wet mixture and mix until just combined. Let cool in fridge for 1+ hours.
3. Preheat oven to 350 degrees. Using a cookie scoop, scoop sticky dough balls onto a baking sheet lined with parchment paper. Bake 8-10 minutes.
4. Let cool 2 minutes on pan and transfer to a cooling rack. If using chocolate, let cookies cool. Melt chocolate chips and dip half of each cookie in chocolate. Place on wax paper until chocolate is hardened. ENJOY!!

|CLEAN EATING PEANUT BUTTER CUPS|

Makes about 20 servings.
You'll need:
1/2 cup all natural peanut butter
1/4 cup raw honey
1/2 tsp. Vanilla
Dash salt
1/2 scoop vanilla protein powder
1/2 cup coconut oil
1/4 cup raw honey
1/2 cup cocoa powder
1. Combine PB, honey, vanilla, salt and protein powder, set aside.
2. Prepare a mini muffin tin with liners. Scoop 1/2 Tbs. peanut butter mixture into each liner. Press to flatten.
3. In a small saucepan over low/medium heat, melt coconut oil, honey and cocoa powder together. Whisk until well combined.
4. Pour chocolate over the peanut butter balls covering them completely. Place muffin tin in the freezer until hardened. Pop out and store in the fridge. Sharing optional 😉
130 calories; 9g fat; 11g carb; 2g protein

Chocolate Peanut Butter no-bake cookies

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• Makes about 15 cookies.
  You'll need:
  1/4 cup unsweetened almond milk
  1/2 cup honey
  2 Tbs. Cocoa powder
  2 Tbs. coconut oil
  2 Tbs. grass fed butter {@kerrygoldusa}
  1/2 cup all natural peanut butter
  2 droppers full French Vanilla Stevia drops {@wholefoods 365 brand}
  A pinch of Himalayan pink salt
  1-1/2 cups rolled oats
  1. Whisk milk, honey, cocoa powder, coconut oil & butter together in a sauce pan. Bring to a boil and stir for one minute. Turn heat down to low.
  2. Stir in peanut butter, stevia, salt & oats until combined. Remove from heat.
  3. Spoon into balls and place on a tray or cookie sheet lined with parchment paper. Let set in the fridge for 30-60 minutes. ENJOY! About 150 calories each; 8g fat; 17g carb; 3g protein

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Choclate mousse

Makes 6 servings
You'll need:
1 can coconut cream
1 Tbs. confectioner sweetener {I used Swerve}
1 serving chocolate protein powder {I used @jayrobbprotein egg white powder}
Optional Toppings:
Berries or bananas
@criobru grounds
Peanut butter
Almond butter
Unsweetened shredded coconut
Dark chocolate chips
Chopped nuts
1. Place canned coconut in the fridge for 2+ hours or overnight. Spoon out the cream into a bowl. Beat on high until smooth.
2. Add sweetener and protein powder. Beat on high until smooth. Split into 4 cups {about 1/4 cup each}. 3. Top with topping of choice. Our favorite is @criobru grounds, peanut butter & bananas.
Macros without toppings:
150 calories; 14g fat; 2g carb; 5g protein

Coconut Macaroons

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• 
  

• You'll need:
  1/4 cup coconut oil, melted
  1/4 cup @justins maple almond butter
  1 whole egg
  1/2 cup coconut palm sugar
  2 cups rolled oats
  1 cup unsweetened shredded coconut
  Dash sea salt and cinnamon
  2 dozen @amberlynchocolates dark chocolate chunks OR Cadbury eggs if you're feeling crazy 😝
  1. Preheat oven to 325 degrees.
  2. Beat the oil, almond butter, egg and sugar together until smooth. Add the oats, coconut, salt and cinnamon. Mix until well combined.
  3. Scoop rounded tablespoon of dough onto a baking sheet lined with parchment. Should make 22 cookies.
  4. Bake for 8 minutes. Remove from oven and press a chocolate chunk in the middle of each macaroon. Let cool 5 minutes and transfer to a cooling rack. Enjoy!!

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Lemon Coconut bliss bites

Makes 16; serving size: 1
99 calories; 6g fat; 10g carb; 3g protein
1⁄2 cup coconut butter, softened
¼ cup raw honey
1 scoop @xrsystems vanilla Pure Nutrition protein powder
2 Tbs. unsweetened shredded coconut
1 Tbs. lemon zest
1 tsp. fresh lemon juice
1⁄2 tsp. pure vanilla extract
Dash Himalayan pink salt
3/4 cup old-fashioned oats
{Easily prepared in a Kitchen Aid mixer}
• Mix all ingredients together, adding the oats last. Once well combined, scoop into balls using a cookie scoop. Store in the fridge or freezer.

Chocolate Zucchini Cake

2 cups white whole wheat flour
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. sea salt
1 cup honey
3/4 cup coconut oil
1/2 cup coconut sugar
4 whole eggs
3/4 cup unsweetened applesauce
3 cups grated zucchini
1 cup dark chocolate chips
1. Preheat oven to 350 degrees.
2. Combine flour, cocoa powder, baking soda, baking powder, cinnamon & salt in a large bowl. Set aside.
3. In a separate bowl beat honey, sugar and coconut oil together. Beat in eggs and applesauce. Stir in grated zucchini squash. Add to dry mix.
4. Add chocolate chips and stir until well combined. Pour into a greased 9x13 baking dish. Bake for 40 minutes. Test with a toothpick.
5. Let cool completely before serving. Top with whipping cream, coconut cream, ice cream, berries or your favorite frosting.

Peanut Butter Bars

2 cups all natural peanut butter
1 cup raw honey
2 servings vanilla protein powder
1 Tbs. vanilla
Dash of sea salt
3 cups rolled oats
1 cup dark chocolate chips

1. Mix peanut butter, honey, protein powder, vanilla and salt together in a large bowl {I use my Kitchen Aid Mixer}. Add oats last and mix until well combined.
2. Press mixture into a 9x13 pan.
3. Melt chocolate chips in a microwave safe bowl. Heat and stir every 30 seconds until completely melted and smooth. Pour into a ziplock bag or frosting piping bag. Snip off the tip of the bag and drizzle chocolate over the top until the bars are evenly coated.
4. Place in the freezer until chocolate has hardened. Slice and serve 👍🏻 Makes 24 bars.

Pumpkin Cream Cheese Cake

2-1/2 cups @kodiakcakes mix
1 serving vanilla protein powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1 tsp. sea salt
1 tsp. baking soda
2 ripe bananas
2 Tbs. grass-fed butter
1 cup raw honey
2 cups pumpkin purée
4 whole eggs
Cream cheese filling:
8 oz. grass-fed cream cheese
2 Tbs. unsweetened almond milk
2 Tbs. Raw honey
30 liquid vanilla stevia drops
Crumble Topping:
1/4 cup @kodiakcakes mix
1/4 cup coconut sugar
2 Tbs. Grass-fed butter
1 tsp. Cinnamon
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients together. Set aside.
3. Beat bananas, butter and honey together until smooth. Add pumpkin and eggs. Mix until well combined. Add dry ingredient. Mix well.
4. Spray a 9x13 glass baking dish. Pour 2/3 of pumpkin batter into baking dish and spread even. Pour cream cheese filling over the top. Spread carefully. Pour remaining pumpkin batter over the top and spread smooth.
5. Beat topping ingredients together and sprinkle on top of cake. Place cake in oven and bake for 45 minutes. Enjoy warm or cold. Store leftovers in the fridge.

Sweet Potato Souffle

You’ll need:
3 medium sized sweet potatoes
2 whole eggs
3 egg whites
1/3 cup unsweetened almond milk
2 tbsp applesauce
1/3 cup honey
2 tbsp coconut oil, melted
1/2 tsp pure vanilla extract
1 apple, thinly sliced
Pecan/oat crumble topping:
1 cup chopped pecans
3/4 cup oat flour or oats
2 tbsp softened butter
1/3 cup honey or agave
Dash cinnamon
Pinch of salt

1. Preheat oven to 350 degrees.
2. Peel, chop, and boil sweet potatoes for 30 minutes.
3. Place boiled potatoes in a large bowl and mash up (should make about 3 cups). Add whole eggs, egg whites, almond milk, applesauce, honey, melted coconut oil, and vanilla. Mix well.
4. Pour mixture into a greased 9×13 pan and layer thinly sliced apples on top. Mix together pecans, oat flour or oats, softened butter, honey, cinnamon, and salt. Sprinkle on top of apple slices.
5. Bake 35-40 minutes. Makes 15 squares. Serve Warm.

(healthy) Muddy Buddies

Makes 16 servings | 1/2 cup per serving
180 calories | 5g fat | 28g carb | 7g protein
You'll need:
3/4 cup raw honey
1/2 cup all natural peanut butter
1 tsp. pure vanilla extract
1/2 cup protein powder
1 Tbs. cocoa powder
8 cups Rice Chex cereal
1 cup @betterbodyfoods PB Fit peanut butter powder
1. In a small saucepan melt together honey, peanut butter and vanilla over low heat. Once combined, stir in protein powder and cocoa powder.
2. Place Chex in a large bowl. Pour hot mixture over the top and gently combine until the cereal is well coated.
3. Pour chocolate Chex and peanut butter powder into a large Ziploc bag. Shake until cereal is well coated. Pour out onto wax or parchment paper to cool. Store leftovers in the fridge. ENJOY!!

(from @cleansimpleeats)

Caramel Crunch Fudge Cake

This is my all time favorite Chocolate Cake! It's pretty easy too.

Ingredients

1/2 c. butter

2 oz. (2 squares) unsweetened chocolate

1 1/2 c. water

1 c. rolled oats

1 c. firmly packed brown sugar

1 c. white sugar

1/2 c. chocolate-flavored syrup

1 tsp. vanilla

3 eggs

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

Directions

Heat oven to 350°. Grease 9x13 pan. In large saucepan, melt butter and chocolate. Add water; bring to boil. Stir in oats, sugar, brown sugar, chocolate syrup, vanilla, and eggs; mix well. Stir in flour, baking soda, and salt into chocolate mixture, mixing well. Pour into greased pan. Bake at 350° for 25-30 minutes or until cake springs back when touched highly in center. As soon as cake is removed from oven make the topping. 

TOPPING:

1/3 c. butter

1/4 c. whipping cream

3/4 c. firmly packed brown sugar

1/2 c. chopped pecans

As soon as cake is removed from oven, in small saucepan combine all ingredients. Bring to boil over medium heat, stirring constantly. Reduce heat; simmer 2-3 minutes or until slightly thickened. Pour over hot cake. Broil 4-6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned. 

12 servings. 

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake Recipe:

Ingredients:

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.

(source: http://www.sixsistersstuff.com/2012/05/peach-cobbler-dump-cake-recipe.html)