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 😘

Husband Approved Black Bean Protein Brownies

  

Husband Approved Black Bean Protein Brownies[recipe from @chocolatecoveredkatie]
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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

Peanut Butter Lovers Ice Cream

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• Makes 4 servings. You'll need: 1 cup 2% cottage cheese • 2 Tbs. all natural peanut butter • 2 Tbs. @crazyrichardspb Pure PB powder • 2/3 cup + 1 Tbs. unsweetened milk of choice • 1 frozen banana • 1 serving vanilla whey protein powder • French vanilla liquid stevia drops {365 brand from @wholefoods} • 6 ice cubes • an ice cube tray 1⃣Place cottage cheese, peanut butter, powdered PB, 1 Tbs. milk and a dropper full of stevia in a high powered blender. Blend until smooth. Mixture should be thick. 2⃣Pour into an ice cube tray. Should fill about 12 cubes. Freeze 4+ hours or overnight. 3⃣Place 2/3 cup milk, the frozen cubes, frozen banana, protein powder, ice cubes and additional stevia if needed for sweetness in a high powered blender {My @Blendtec works wonders}. Blend until smooth. Enjoy!! About 155 calories; 6.5g fat; 12g carbs; 14g protein per serving.

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Gingersnap Energy Bites

3/4 cup almond butter 

•1/4 cup coconut oil 

• 1/4 cup raw honey 

• 1/4 cup molasses 

• 2 servings vanilla protein powder {I used @xrsystems} 

• 1 tsp ground cinnamon 

• 1 tsp ground ginger 

• 1/2 tsp vanilla extract 

• dash ground cloves 

• dash sea salt 

• 2 cups oats 

1️⃣Combine all ingredients except for the oats. Once combined, slowly add in oats. {my kitchen aid works wonders for these!} 

2️⃣Using a cookie scoop, form balls and place in a Tupperware. They will be fairly sticky. Store in fridge to set. Enjoy!! Makes 26. One protein bite: 115 calories; 7g fat; 11g carb; 4g protein

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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Sweet Cherry Almond Freeze

 

1 cup milk of choice
1/4 cup Greek yogurt or cottage cheese
1 cup frozen pitted dark sweet cherries
1/2 serving vanilla protein powder
1 Tbs. almond butter
1 dropper vanilla stevia drops
1/2 tsp. Almond extract
6-8 ice cubes
1. Place all ingredients in a blender. Blend on high until smooth. Enjoy!

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.

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.

banana treat

1 banana, sliced
1/3 cup canned coconut milk
1 Tbs. Unsweetened shredded coconut
1 Tbs. Chopped pecans
Drizzle of honey
Dash of cinnamon
1. Place bananas, milk, coconut and pecans in a bowl. Microwave for 30 seconds, stir. Top with honey and cinnamon 😋 I usually have some egg whites or a protein shake on the side to balance the macros.

(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)

Cinnamon Caramel Corn w/ Pecans & White Chocolate

Ingredients:

12 cups popped popcorn
1 cup pecans chopped
1 cup brown sugar
3/4 tsp. cinnamon
1/4 cup Karo syrup (or honey)
1/2 cup butter (1 stick)
1 tsp. vanilla
1/2 tsp. baking soda

3 squares almond bark (4oz) or white choc. chips 
*I use 4 squares almond bark


Directions:

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour Karo syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. 

Remove from microwave and add vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan (cookie sheet). Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. 

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Brownie cookies

I made these cookies yesterday and they are without a doubt some of THE BEST cookies i have ever made. (which unfortunately is not saying much because i'm not very good at all at making cookies, but then again it is saying a lot because they were really easy and turned out delicious.) I found the recipe online and here it is:

BROWNIE COOKIES

CREAM TOGETHER:

1/2 cup salted butter

1/2 cup white sugar

1/2 cup brown sugar

2 egg whites

1 1/4 tsp vanilla

1/4 cup cocoa powder

ADD IN:

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup white flour

1 cup wheat flour

STIR IN:

1 cup chocolate chips

1/2 cup walnuts/pecans (optional)

Batter should feel much like cookie dough but look like brownie batter

Spoon onto cookie sheets like cookie dough

Bake at 350 degrees for about 8 minutes

(I just used all regular flour since i didn't have wheat flour and i didn't add the nuts. 8 minutes was the perfect time for my oven.)
Seriously you should go make them right now. 

original recipe website: http://pleasantandplump.blogspot.com/2012/04/jessies-brownie-cookies.html

Popcorn

• Parmesan Garlic Popcorn
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• 3 tablespoons unsalted butter $
• 2 cloves garlic, minced $
• 2 tablespoons vegetable oil $
• 1 cup unpopped popcorn $
• 1/2 cup finely grated Parmesan $
• 1/2 teaspoon cayenne pepper
• Salt $

Preparation

1. In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.
2. Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.
3. Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.
4. (from Myrecipes.com)

Marshmallow Popcorn Cake

2 1/2 quarts popped popcorn

1 10.5 ounce bag marshmallows

3 tablespoons butter

assorted Halloween mix-ins – I used M&Ms, candy corn and peanuts

Melt butter and marshmallows together.  Add popcorn and mix slightly.  Add in mix-ins and mix until the melted marshmallow mixture has coated all the popcorn.

Pour mixture into a bundt pan that has either been sprayed with cooking spray or buttered.  Turn out onto a serving dish and enjoy!

(from zupas.com)

Jello Popcorn

• 12 cups popped popcorn
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (3 oz.) package cherry or other flavored gelatin

Instructions

• HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
• REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
• COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
• POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

(from eaglebrand.com)