I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘
•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil
•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk
•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract
1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.
2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.
3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.
I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined. Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.
Last night’s dinner was amazing I decided to share with you all! Here’s what you’ll need➡
•2 Chicken breasts
•1/2 bell pepper, chopped
•4 sprigs fresh thyme
•2 small sprigs rosemary
•1/4 cup mozzarella, shredded (omit for paleo)
•4 thinly sliced prosciutto
•Large Yam (optional side)
In small bowl combine bell pepper, thyme, mozzarella and half of lemon squeezed. Slice remaining lemon for stuffing.
Depending on your chicken breast you may have to slice down center and stuff that way, my chicken breast was quite thin so I was able to roll it with the stuffing in it.
Stuff one chicken with 1/2 mozza mixture, sprig of rosemary, 4 asparagus and lemon slice, roll it up and wrap it with prosciutto, tie together with cooking string, repeat for 2nd piece. Bake in preheated oven for 35-45min depending how thick your chicken is but just cook it until no longer pink. Serve with side of Yam or other side of choice. Enjoy ✌
Note: When eating chicken pull out sprig of rosemary and lemon slice unless you like the strong flavor.
Back from Mexico and back to eating normally again. I had lots of strawberries leftover from Valentine’s day so I came up with this yummy pancake meal ♡
•1-1/2C oat flour
•1/2 scoop protein powder
•1Tbsp maca powder (optional)
•1tsp baking powder
•1Tbsp chia seeds
•2Tbsp xylitol (or raw sugar of choice)
•1C pureed strawberries
•1/2-3/4C coconut milk or your choice
•1tsp pure vanilla extract
Combine all dry ingredients until well combined. Puree your strawberries in blender (I had to add a little water) add all wet ingredients (start with 1/2C milk, add more if needed) to dry and mix until well combined. Fry in pre-heated greased pan 2-4 min per side.
•1/2tsp Pure vanilla extract
▶Cut strawberries into small chunks and cook over medium heat with vanilla for about 10min, stir often and mash with fork. Top pancakes and add extra fresh strawberries.
I made these yummy treats for pre workout snacks for the week, also is a good breakfast or grab and go snack! I didn’t really measure anything but this is what i can remember. Recipe as follows:
I made 12 muffins feel free to halve the recipe.
•1 small-medium yam or sweet potato, shredded
•2 thick slices yellow onion, chopped
•1/2 bell pepper, chopped
•2 cloves garlic, minced
•Handful of Spinach leaves, torn
•2 pieces bacon (nitrate/hormone free), chopped
•1/4C egg whites
•Seasonings-S&P, oregano or basil
•Coconut oil for greasing muffin tin
→Preheat oven to 400ºC.
→Shred yams and chop veggies/bacon up. Beat eggs and whites in dish (large measuring cup works good so easy to pour)with seasonings.
→Grease your muffin tin and evenly portion out shredded yams into muffin tins, then add torn spinach and rest of veggies/bacon evenly.
→Pour beaten eggs evenly over each cup, coming about 3/4 up the sides (they will rise).
→Place in oven and cook for about 30 minutes.
→Use knife or fork to lift from sides and bottom of tin, serve & enjoy or refrigerate for later ♡