Graham Cracker & Peanut Butter Banana Bites – Quick & simple little ‘finger food’!
Graham Cracker & Peanut Butter Banana Bites! Quick & simple little ‘finger food’ breakfast for my little guy this morning!
1/4cup of graham cracker crumbs
2tbsp peanut butter
1tsp unsweetened vanilla almond milk
1/2oz milk chocolate Candiquik(@candiquik)
6 thick banana slices
Mix together graham cracker crumbs with peanut butter. Add almond milk slowly until dough is sticky enough to roll into balls. Roll into desired size balls and place on wax paper. Pop in the freezer while you melt the chocolate. Place the chocolate in an unsealed zip lock bag and microwave 20-30 seconds or until melted. Snip off the corner of bag and drizzle over balls, place them back in the freezer for the chocolate to set. Slice the banana and top with graham cracker balls!
Triple Chocolate frozen Cheesecake with only 140 calories – perfect low calorie summer time treat!
Triple Chocolate frozen Cheesecake with only 140 calories – perfect clean cheat!
33grams fat free Philadelphia Cream Cheese
18grams fat free Cool Whip
3/4tsp TruVibe Organics Cacao Powder
1 packet of stevia
1/2oz Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks
Sugar Free Chocolate Sauce
Place chocolate in an unsealed zip lock back and melt in the microwave for 45-60 seconds or until melted. Once melted, snip off the corner of the bag and squeeze into the bottom of a silicone muffin cup. Place in freezer to allow chocolate to set.
In a small bowl mix together the cream cheese and cool whip until well combined. Next add in the cacao powder & stevia and stir until smooth. Add to the muffin cup on top of the chocolate and place back in freezer for at least 2 hours. Enjoy with some sugar free chocolate sauce. Perfect low calorie summer time treat!
Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!
Makes 2 servings
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder
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
4 large fresh raspberries
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.
I was so impressed with my first order from Amber Lyn Chocolates that I had to go back for more! It is hands-down the best sugar-free chocolate I’ve ever had. It melts so perfectly that this time I decided to get all three flavors of chocolate
I highly encourage you to check them out!
Cinnamon & Sugar Tortilla Bowls filled with Strawberry Greek Yogurt & fresh Fruit!
Breakfast for my little guy!
1 Ole Xtreme low carb tortilla
1tsp Paleo Butter (stay tuned for a new product spotlight, it’s amazing!)
1 container of fat free strawberry Greek yogurt
Fresh fruit of choice
Preheat oven to 350 degrees. Cut two smaller circles out of the tortilla. Mix together the cinnamon and stevia on a small paper plate. Melt the Paleo Butter (@paleobutter) in the microwave for 25 seconds. Brush both sides of the tortillas with the butter and then dip them into the cinnamon sugar. Place in ramekins that have been sprayed with cooking spray and bake for 20 minutes or until crispy. Fill each cup with yogurt and top with fruit!
Strawberry & Chocolate Fruit ‘Nachos’ – 150 calories! Another day, another quick & simple rice cake treat!
Another day, another quick & simple rice cake treat!
20grams Quaker Mini Chocolate Rice Cakes
75grams fat free vanilla Greek yogurt
80grams fresh strawberries
Sugar free chocolate sauce
Cut up strawberries & layer with greek yogurt on top of the chocolate rice cakes. Drizzle with sugar free chocolate sauce.
Peanut Butter & Chocolate Frozen Cheesecake – single serving with only 115 calories!
30grams fat free cream cheese
18grams fat free Cool Whip
1tsp Better Body Foods PB Fit powdered peanut butter
7grams Quaker Mini Chocolate Rice cakes
1/2 packet of stevia
Sugar Free Chocolate sauce
In a small bowl mix together the cream cheese, cool whip, PB Fit & half a packet of stevia until smooth.
Break up the rice cakes into small pieces in another bowl and mix together with 1/2tsp of honey.
Depending on the shape that you would like you can make these 2 ways in a muffin tin.
The quickest way is to place the rice cake crumbles in the bottom of a muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.
To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.