Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chinese Chicken Spring Rolls with a spicy Peanut Sauce for dipping!

Chicken w/marinade:
4oz raw chicken breast
1tbsp soy sauce
1tbsp water
1tbsp Better Body Foods agave nectar
1tsp sesame oil
1/4tsp minced garlic
Fresh ground pepper

Peanut Sauce:
2tbsp Better Body Foods PB Fit powdered peanut butter
1tbsp soy sauce
1.5tbsp water
1tsp Better Body Foods agave nectar
1/4tsp sriracha
1/8tsp sesame oil
1/8tsp garlic powder

1 piece of rice paper
1 slice of red cabbage – chopped
1 slice of green cabbage – chopped
Shredded carrots

Mix together all of the chicken marinade ingredients in a small bowl and set aside. Season the chicken with some fresh ground pepper and place in a zip lock bag. Pour the marinade into the bag, turn to coat and refrigerate for at least 2 hours.

Preheat oven to 400 degrees. Bake chicken on a foil lined baking sheet for 15-20 minutes depending on breast thickness. While chicken is cooking mix together all of the peanut sauce ingredients. Once chicken is done, allow to slightly cool and then cut into strips. Dip the rice paper in some warm water for about 5-10 seconds and place on a plate. Next layer the chicken with the cabbage & carrots. Carefully roll up the spring roll and cut in half.

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

Sweet & Spicy Lime Chicken Skewers - Quick & Simple

Sweet & Spicy Lime Chicken Skewers – Quick & Simple

It never ceases to AMAZE me what my 4 year old will eat. I thought for sure he would take one bite of these and say ‘too spicy mom’ but I was wrong, he LOVED them! Granted, his did not have any red pepper flakes on them but they still had the sriracha! Score 1 for mom 😉

Ingredients:

2 (6oz) chicken breasts
2tbsp soy sauce
1tbsp Better Body Foods Agave Nectar
1tsp Sriracha sauce
1tbsp fresh cilantro
1/2tsp olive oil
1/2tsp minced garlic
1 lime
Optional: Red pepper flakes

In a small bowl mix together the soy sauce, agave, sriracha, cilantro, olive oil, garlic and juice from one lime – reserve 1tbsp of marinade for basting later. Cut up the chicken into chunks and place in a zip lock bag. Pour the marinade into the bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread chicken chunks onto skewers and grill 6-8 minutes per side, or until chicken is cooked through. Serve with limes wedges & red pepper flakes!

 

Gluten Free Chocolate Chia PROTEIN Bites – Quick & Easy!

Gluten Free Chocolate Chia PROTEIN Bites - Quick & Easy!

Gluten Free Chocolate Chia PROTEIN Bites – Quick & Easy!

Ingredients:

2 scoops (60grams) of Plant Fusion chocolate protein powder
1tbsp TruVibe Organics chia seeds
2tbsp Better Body Foods agave nectar
2tbsp of Better Body Foods coconut oil
1tbsp of TruVibe Organics cacao powder
2tbsp of nut butter of choice
4-5tbsp of milk of choice
1/4 reduced fat unsweetened finely shredded coconut

Mix all ingredients together in a bowl EXCEPT the coconut. I find it best to knead it like a dough with my hands as it will start out pretty crumbly. Slowly add the milk in as the amount needed will probably differ with different protein powders. Once you have formed one large dough ball, break off pieces and roll into desired size balls and place on a piece of wax/parchment paper. After you have all of your balls formed, place the coconut on a plate and roll each ball. Store in an airtight container in the refrigerator.

Quinoa Fruit Salad – only 175 calories!

Quinoa Fruit Salad - only 175 calories!

Quinoa Fruit Salad – only 175 calories!

This is currently the ONLY way that I can get my 4 year old to eat Quinoa, but it’s a start!

Quinoa Fruit Salad – only 175 calories!

60grams precooked Better Body Foods tricolor quinoa

50grams pineapple

50grams strawberry

50grams blueberry

1tsp Better Body Foods agave nectar

Juice from half a lemon

In a small bowl combine the agave nectar & lemon juice. Cut up all of the fruit and mix together with the precooked quinoa and top with the lemon dressing!

‘Guilt Free’ Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

'Guilt Free' Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

‘Guilt Free’ Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

Makes multiple servings:

1 can of cannellini beans

1/3cup Better Body Foods agave nectar

1 scoop Plant Fusion vanilla protein powder

1oz TruVibe organics cocao nibs – yum!

1tbsp Better Body Foods coconut oil

1tsp Better Body Foods organic pure vanilla extract

1/8tsp cinnamon

 

Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cocao nibs. Eat right away or chill in the refrigerator. *Note: sweetness may differ with different protein powders. Adjust to taste*

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

8oz raw sliced flank steak

3tbsp balsamic vinegar

1tbsp Better Body Foods agave nectar

1tbsp olive oil

1tsp minced garlic

Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)

Salt/Pepper

 

In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.

Reduced fat/calorie Peanut Butter PROTEIN Brownies – Gluten Free!

Reduced fat/calorie Peanut Butter PROTEIN Brownies!

Reduced fat/calorie Peanut Butter PROTEIN Brownies!

 

I was able to significantly reduce the calories/fat in these brownies by using Better Body Foods PB Fit powdered peanut butter instead of regular peanut butter! Another way I kept the calories down was by using TruVibe Organics pure CACAO powder instead of regular cocoa powder. The depth of the dark chocolate flavor is so much stronger than regular cocoa powder that I was able to eliminate using chocolate chips! These come out to 81 calories per brownie/1300 for entire 8×8 pan.

Ingredients:

105grams of Better Body Foods PB Fit (mixed with 1/2cup + 1 tbsp water)

5tbsp of ground oats (measure after grinding oats – use gluten free oats if necessary)

1/4cup of TruVibe Organics pure cocao powder (http://truvibeorganics.com/)

1 scoop Plant Fusion chocolate protein powder

1/2tsp baking powder

1/4tsp baking soda

3tbsp Better Body Foods agave nectar

2tbsp Better Body Foods coconut palm sugar

2tbsp stevia in the raw

1tsp Better Body Foods pure vanilla extract

3/4cup unsweetened applesauce

1 large egg

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Don’t attempt to make these without the parchment paper. They WILL STICK even with cooking spray!

In a medium size bowl add the oat flour, cocao, protein powder, baking powder, baking soda and then set aside.

In a small bowl mix the powdered peanut butter with the water(1/2cup + 1tbsp) until well mixed. Measure out 1/2 cup of the peanut butter (save the rest to swirl on the top) and place it in a large bowl with the coconut palm sugar, stevia, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. After the mixture is smooth add the egg and beat lightly until combined. Add the wet mixture into the oat mixture and stir just until combined making sure not to over mix. Pour into 8×8 baking dish and swirl the remaining peanut butter into the top. Bake for about 22-24 minutes making sure not to over cook. I took mine out at 22 minutes and they were perfectly cakey/fudgy!

‘No bake/Gluten Free’ Pumpkin & Chocolate Chip PROTEIN Bites!

'No bake/Gluten Free' Pumpkin & Chocolate Chip PROTEIN Bites!

‘No bake/Gluten Free’ Pumpkin & Chocolate Chip PROTEIN Bites!

WARNING these are super easy to make & highly addictive! I’ll give you a little tip on one of my favorite ways to eat this dough. I like to roll it into really small almost marble sized balls and eat it in a small bowl with 1/2 a cup of unsweetened vanilla almond milk. So good & kid approved!

1 cup of old fashioned oats (gluten free oats if needed)
2 scoops of Plant Fusion vanilla protein powder
1/4 cup of canned pure pumpkin purée
1/3 cup Better Body Foods agave nectar
1tsp Better Body Foods pure vanilla extract
1/2tsp pumpkin pie spice
1/2tsp cinnamon
1/8 cup mini chocolate chips

Mix all ingredients together in a medium sized bowl (I typically use my hands and work it like a dough) & then roll into desired sized balls! Store balls in an air tight container in the refrigerator. Preferably in the back where you can’t see them or I promise you will eat one every time you open the refrigerator door!

 

 

Maca & Goji Chocolate Avocado PROTEIN Truffles!

Maca & Goji Chocolate Avocado PROTEIN Truffles!

Maca & Goji Chocolate Avocado PROTEIN Truffles!

I feel like all I really need to say about these is ‘CHOCOLATE TRUFFLES’, those 2 words alone would have me! But these aren’t just any chocolate truffles….these are Avocado chocolate truffles! I rolled half of them in ground up TruVibe Organics Goji berries and the other half have been rolled in TruVibe Organics Maca powder & then topped with Cocao Nibs, AMAZING! I promise you!

Ingredients:
1 large avocado (mine weighed in at 125grams out of skin)
110grams of semi sweet chocolate chips (1 cup)
30grams of Plant Fusion chocolate protein powder (1 scoop)
1tsp of Better Body Foods organic pure vanilla extract
Topping:
1/4cup of TruVibe Goji berries (+1/2tbsp of flour of choice)
2tbsp TruVibe Maca powder
1/2tbsp TruVibe Organic Cocao nibs (+1/2tsp agave nectar)

TruVibe Organics Superfood products can be purchased here: http://truvibeorganics.com/

 

Place avocado in a food processor and blend until smooth. Next add in the protein powder and vanilla extract and continue to blend until well mixed. It will be pretty thick & dry at this point. Remove from food processor and place the mixture into a medium sized bowl.

Melt the chocolate chips in a microwave safe dish in the microwave for 1-1.5 minutes, stirring every 20 or so seconds. It took me just over a minute in my microwave to melt the chocolate. Pour melted chocolate on top of the avocado mixture and stir until well combined. Cover with plastic wrap and place in refrigerator for at least 4 hours to firm up.

Add the goji berries with about 1/2tbsp of flour(to keep from sticking together – I used gluten free oat flour) and blend until a fine powder. Remove dough from the refrigerator and roll into balls of desired size, placing on parchment paper. Add the maca powder & goji powder into two shallow dishes/plates and roll balls into them, using your fingers to smooth all over the outer surface. Take the maca powder balls & dip the very top part into a little agave nectar and then into the cocao nibs. Store in a covered container in the refrigerator.