BANANA CHOCOLATE BITES

3 bananas

1/4 cup honey

1 Tbsp pure maple syrup

1/4 cup melted coconut oil

1 tsp vanilla

1 tsp cinnamon

dash of nutmeg

1/4 cup cocoa powder

1/4 cup coconut flour

1/2 tsp salt

1 tsp baking powder

Put all ingredients in a blender and blend until smooth.  Scoop out into mini muffin tins sprayed with cooking spray using a cookie scoop.  Bake at 350 for about 12 minutes.  Makes roughly 16 muffins.  These muffins are SO moist you will love them!  ENJOY!

BANANA OAT BITES

2 ripe bananas mashed
2 cups rolled oats
1/4 cup almond butter or peanut butter
1/4 cup honey
1 tsp cinnamon
*raisins or mini chocolate chips optional

Mix it all together, roll into bite size balls, refrigerate, and ENJOY!!

CHOCOLATE BITES

In a blender:

1 avocado
1 banana
1 tsp vanilla
dash of salt
1/4 cup cocoa powder
1/2 cup coconut sugar
1/4 cup coconut oil, melted
handful of oats

Once all blended together gradually add coconut flour to the blender to thicken it up.  Once all incorporated and thick, use a cookie scoop to put on a foil lined baking sheet or plate.  Place in freezer and BAM you have chocolate bites!  I store them in the freezer when I want a little treat!

BANANA BLUEBERRY MUFFINS

This one comes straight from Autumn Calabrese herself!

1 1/2 cup almond flour

1/8 tsp salt
3/4 tsp baking soda
1 Tablespoon melted coconut oil
2 large eggs
1 cup mashed bananas (about 2)
1/2 cup blueberries

1.Preheat oven to 350
2.Combine almond flour, salt and baking soda.
3.In a medium bowl, whisk together the coconut oil and eggs then stir into the dry ingredients.
4.Stir in the bananas and fold in the blueberries.
5.Spoon the batter into muffin cups (makes about 8) and bake for about 25-35 minutes.

1 Muffin is 1 Purple and 1 Blue!

OATMEAL BAKE

Perfect breakfast for people who want to pop something in the oven for 25-30 minutes while they get ready and have it be a hearty and healthy!  You can also make a large one and have it for the week!

1/2 c oats
2 egg whites
1/4 cup unsweetened almond milk
2 tsp sweetener of choice
2 Tbsp syrup or honey or agave
1/4 tsp baking powder
1/2 banana cut in tiny pieces
1/2 to 1 tsp cinnamon
dash of nutmeg

Mix everything together and place in a ramekin sprayed with coconut oil or whatever you choose.  Bake for 25-30 min at 350 degrees.  I drizzled peanut butter powder mixed with water on top...you could also do more syrup, jam, melted chocolate, shredded coconut...whatever you wish!  Enjoy!!

PB BANANA CUPS (NO BAKE!)

I love Instagram for the pure reason of seeing recipes, tweaking them, and then trying them out!  This is one that I will for sure hold onto.

INGREDIENTS:
2 TBSP coconut oil melted
5 TBSP any nut butter you want
2 TSP pure maple syrup
2 tsp cocoa powder
1 banana sliced (cut them thinner than mine!)

DIRECTIONS:
Mix oil, butter, and syrup.  Then pour half of this mixture into a separate bowl and mix in cocoa powder. 

Now you have a "PB" bowl and a "chocolate" bowl.

Place 8 mini muffin cups onto a tray. Pour the chocolate layer into each cup then freeze for 30 minutes

Remove from freezer, place a slice of banana on each and top with the Peanut butter layer. Freeze for another 30-45 minutes.

DEVOUR!

CHOCOLATE PUDDING

Craving Chocolate??? Don't want to pack on the pounds???

THIS IS THE PERFECT SOLUTION!!  Satisfies any chocolate craving and couldn't be easier to make!  Blend all the ingredients together in a food processor/blender and refrigerate in 4 different serving dishes.  I put them in little tupperware containers to have them on the go.  ENJOY!

BLEND:
1 1/2 Scoops Chocolate Shakeology
1 avocado
1 banana
1 cup almond milk
2 tbsp h
oney
1 tsp vanilla

CINNAMON SWIRL PROTEIN PANCAKES

INGREDIENTS:

1/2 banana mashed up
1 1/2 Tbsp almond milk
1 egg white
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
2 Tbsp oat flour
1/2 scoop cinnamon swirl cellucor protein powder

DIRECTIONS:
1. Mix wet ingredients together, set aside.
2. Mix dry ingredients together, set aside.
3. Mix wet and dry ingredients and cook on pan strayed with pam.
4. ENJOY and top with a little greek yogurt mixed with PB2 and honey!! Or whatever you prefer:)

Pancake Problems!

So I have to confess...because the 1st step is admitting you have a problem.  Well....I HAVE A PANCAKE OBSESSION!!  Seriously though I love them, any kind, any topping, any time of the day.

I have even worked them into the 21 Day Fix eating plan so that I do not go crazy without them.  From pumpkin pancakes to banana chocolate pancakes, cinnamon swirl pancakes to cinnamon apple pie pancakes...EVEN spaghetti squash pancakes or Shakeology Pancakes!  You name it and I will try it!







What makes the perfect pancakes???  In my personal opinion it HAS to be a bit on the sweet side.  Fluffy texture is a MUST! And for toppings...I love maple syrup but to steer towards the healthy side I will combine greek yogurt with PB2 or just thin out PB2 with water and drizzle it over the top.

So get creative, and get cooking to make HEALTHY versions of pancakes!! I have added two NEW pancake recipes to my blog!!

HEALTHY BIRTHDAY CAKE

ONLY 5 INGREDIENTS!!! Thank you to @tastyhealth for the recipe!

150g whole almonds
1 tsp baking powder
4 Tbsp granulated sweetener of choice
1 tsp vanilla extract
2 Whole eggs plus 2 egg whites

DIRECTIONS:
1. Preheat oven to 350 degrees and line a 7" or 8" round pan with parchment paper
2. Place almonds in a food processor and run for a couple minutes until the almonds are ground to a course meal.  Put the almond meal in a bowl, add baking powder and stir well.  Set aside.
3. Whisk one egg white in a bowl until stiff and set aside.  This will take a long time by hand so an electric mixer would be a HUGE help!!
4. In a mixing bowl beat eggs plus one egg white with sweetener (I used stevia) until fluffy. Add the almond meal and stir just until evenly combined.  GENTLY fold in the stiff egg white.  DO NOT STIR!  You want to keep the air in the batter.  Pour into the pan and immediately put in the oven.
5. Bake for about 25-30 minutes or until cake has risen.
6. Allow to cool for 10 minutes, run a knife along the sides and invert the pan onto a large plate.
7. When it is completely cool, cut cake in half and fill it with whatever you like!  I used mashed up bananas and Justin's Hazelnut PB (whipped with milk).  Top with cool whip or frosting!!  SOOO GOOD!! 

FRENCH TOAST (in slow cooker)

Another one of my breakfast favorites turned into a healthy recipe!!

INGREDIENTS:
2 eggs
2 egg whites
2 Tbsp of honey or agave
2 tsp of vanilla extract
1 1/2 cups of almond milk (or whatever milk you prefer)
1 tsp cinnamon
9 slices of whole grain bread (each slice cut diagonally to make 18 triangles)

Filling ingredients:
3 cups of dices apples or bananas
3 Tbsp honey
1 tsp lemon juice
1 tsp cinnamon

DIRECTIONS:

1. Add the first 6 ingredients together in a bowl and whisk. Lightly spray the inside of the slow cooker with nonstick cooking spray.
2. In a separate bowl, Mix all the filling ingredients together, making sure the fruit is coated. Set aside.
3. Place 6 triangle slices of bread in the bottom of the slow cooker.  Add 1/4 of the filling.  Repeat until there are 3 layers of bread.  Add remaining filling.
4. Pour egg mixture over bread. Cover and cook on high 2 to 2 1/2 hrs or until bread has soaked up the liquid.  
5. I topped mine with some liquified PB2, and heated up jam.  You could also do syrup. ENJOY!!