Bacon Wrapped Spinach Mini Meatloaves

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These mini Meatloaves are perfect for grabbing for lunches or snacks on the go. I made large quantity just so I could have extras leftover for the week plus for dinner, here’s the recipe➡

Ingredients:

•2lb Xlean ground beef
•1 Pack turkey bacon
•1 cup blanched chopped spinach (about 3 cups raw spinach)
•1/2 medium yellow onion, chopped
•2 cloves garlic, minced
•1/3 cup large flake oats (use almond meal for paleo)
•1 large egg
•Salt, Pepper, Oregano, Red chili flakes, Onion powder + any other seasonings of choice

Method:

Chop spinach and blanch, drain as much water as you can out. Mix all
ingredients except bacon together in large bowl until well combined.  Line muffin tin with bacon, I cut bacon in half and then chopped little pieces off for the bottom. Take portion of meat mixture and make meatballs large enough for muffin tin and press meat into bacon lined pan. Bake in preheated 375ºF oven for approximately 25-35minutes or until well done.  Serve with side of choice.  I made 12 muffins plus extra meatballs. Enjoy.

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Almond Coconut Protein Fudge

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I can’t begin to explain the taste of these little gems they are too good for words. The bottom is like a chewy fudgy brownie with a vanilla coconut cream topping. The hard part is only eating one of these! Recipe as follows⬇

Ingredients:

➡Chocolate Almond Base:
•1-¼  scoop (appx. 45g) LeanBodyForHer Chocolate whey isolate protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds (plus extra for topping)
•Pinch Himalayan pink salt
•½ cup coconut butter, melted
•2 Tbsp VitaFiber IMO (or honey/agave/maple or rice syrup)
•¼ cup canned light coconut milk

➡Vanilla Coconut Top:
•¼ cup coconut butter, melted
•¼ cup canned light coconut milk
•2 Tbsp xylitol (or granulated sweetener of choice)
•1-½ scoop (appx. 65g) LeanBodyForHer Vanilla whey isolate protein
•¾ cup unsweetened shredded coconut

Method:
➡Bottom layer:
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your coconut butter (I slowly melt by placing in small saucepan with water and bring to
a boil until I can get my measurement out). Stir the coconut butter, coconut milk and VitaFiber or other sweetener into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan.  Place in freezer for 30 minutes and start top layer.

➡Top layer:
In medium bowl mix together coconut butter and coconut milk, stir in xylitol or other sweetener. Add the protein powder ½ a scoop at a time until well combined and sticky, add shredded coconut and mix in with spatula until all is well incorporated.  Press onto bottom chocolate layer and spread until even.  Sprinkle slivered almonds over top pressing them lightly into top layer.  Refrigerate overnight or flash freeze for about 1-2 hours if you can’t wait like me and slice into 18 squares. Store in fridge.

Notes/options: If you don’t have coconut butter any nut butter should work or cocoa butter it will just have different color and flavor.  Feel free to use whatever protein as well. Macros based on original ingredients (IMO is very high fiber). If you would like to make this vegan/paleo feel free to use plant based protein powder.

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➡Yield 18 squares
✅Macros per serving:
✅Calories: 146 | Carbs: 7g (fiber 4g/sugar 2g) | Fat: 12g | Protein: 6g

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Almond Joy Bars

If you’ve ever had an almond joy bar you know how good they taste but they’re full of bad unhealthy ingredients. Hail the healthy almond joy bar … totally guilt free and are absolutly delicious, they are better than the real thing! Recipe as follows ➡

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➡Ingredients:

•1 cup shredded unsweetened coconut
•½ cup slivered almonds
•¼ cup coconut oil, Melted
•¼ cup coconut butter, melted
•1 tsp pure vanilla extract
•2 Tbsp raw honey (agave/maple syrup for vegan)
•Pinch Himalayan pink salt
•Raw almonds for top

➡Chocolate shell:
•¼ cup coconut oil
•¾ cup dark chocolate chips

➡Method:

Process the slivered almonds in food processor until little bits, add all remaining ingredients and pulse just until combined.  Press into parchment lined loaf pan (appx 8” x 4-½”) and place in fridge for 1 hour to set. Cut into appx. 9 bars, place back in fridge and start chocolate.  Melt coconut oil and chocolate chips in double boiler until just melted. Take bars from fridge, place dollop of chocolate on top of each bar and place 2 almonds on top, using fork and spoon coat bars completely in chocolate and place on parchment lined dish or rack. Place back in fridge to harden chocolate. You should have extra chocolate to do double dip or place more on top of
almonds.

Enjoy!

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Coconut Chocolate Peanut Butter Cups

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So I recently bought coconut butter … coconut manna … coconut meat puree … whatever you may call it because I have never tried it before.  Yep there’s a first time for everything, I did some extensive research on it and plan to make my own once I get a new food processor! Anyway I made some delicious coconut butter and peanut butter cups with some chocolate of course! Here is the recipe below these mouth watering images➡

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Inside shot

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Yield 10

Ingredients:

➡Coconut Cups:
•½ cup coconut butter, melted
•1 Tbsp coconut oil, melted
•½ tsp pure vanilla extract
•½ tsp agave, honey, coconut cane sugar (optional)

➡Chocolate PB filling:
•¼ cup natural crunchy peanut butter
•1Tbsp cacao powder
•1 tsp agave
•Pinch pink Himalayan salt
•Pinch cinnamon

Method:

Combine all ingredients for chocolate PB filling in small bowl with fork, set aside.

Melt your coconut butter (I put my coconut butter jar in cold water in
saucepan and slowly heat up until melted, you can use double boiler if preferred) and coconut oil. Combine coconut butter and coconut oil in food processor until combined about 20 seconds. Add vanilla and sweetener of choice (it will get thick as soon as you start processing if you are using liquid sweetener), process for about 3-5 minutes until smooth. Line mini muffin tin with 10 liners, add appx 1-1/2tsp of coconut mixture to bottom of each one, then take about 1tsp of the chocolate PB mixture, create small ball and place on top of each cup. Top with appx 1-1/2tsp of coconut mixture and gently spread out to level. Sprinkle with cacao nibs or coconut if desired. Place in freezer for 20minutes to set and store in fridge.

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Notes:
If you are using a liquid sweetner the coconut butter will go solid once you start processing, if you process for appx 5 min it does smooth out. It will still work with a slightly thicker texture just work it as you go. 🙂