Fun little breakfast that I made for Dylan! I used a little black food coloring on the frosted mini wheats for faces and then added some blue food coloring to the yogurt!
Oreo Cocoa Krispy Truffles – The little guy and I made some treats! This kid is Oreo OBSESSED but then again, who isn’t?!!
1/2cup cocoa krispies
5 MEGA stuff Oreos (anything less is for sissy’s!)
32 grams fat free cream cheese
CandiQuik (@candiquik) white melting chocolate (best stuff EVER)
This is a good one to get the kids involved with but it can be messy! Fun, but definitely messy. Place 4 of the Oreos in a zip lock bag and crush them either by hand or with a mallet. Dylan chose to beat them senseless! Mix the crushed Oreos, cocoa krispies & cream cheese together in a bowl until well combined – and this is where it gets messy. We found it easiest to do it by hand vs. using a spoon! Once well combined, roll into 6 even sized balls and set on wax paper. Place the balls in the freezer for 30-60 minutes to harden before dipping in chocolate. Melt chocolate in a small dish for about 60 seconds, stirring at the 30 second mark. Insert a tooth pick into the top of the ball and dip in chocolate. Set back on wax paper and repeat with the remaining 5. Place back into the refrigerator/freezer until the chocolate has set. Take the last Oreo and remove the filling. Crush the 2 cookie pieces in a small bowl. Spread some of the white filling on top of each truffle and then dip into crushed cookie. Store covered in the refrigerator.
Say HELLO to what’s become my new favorite ‘treat’ – Raspberry filled Frosted Mini Wheats that have been topped with sugar free dark chocolate. So GOOD!
Nothing fancy here, just Kellogg’s Raspberry frosted mini wheats that I topped with a little melted Amber Lyn sugar free dark chocolate!
Place the frozen bananas & milk in a blender/food processor and blend until creamy & smooth. Spoon/pour into a silicone ice cubes tray mold (I used a pastry bag to make it less messy!) and place back in the freezer for 2 hours. Once frozen, melt chocolate in a microwave safe dish for 1-1:30 minutes, stirring every 20 or so seconds until melted. Remove ‘nice cream’ from the molds and place on wax paper. Insert a toothpick into the top, dip in chocolate with the help of a spoon and sprinkle with nuts. Work quickly to do the remaining bites and the place them all back in the freezer for 30 minutes to set! I’m not sure exactly how many this would have made because I ate a bunch of the ‘nice cream’ before I even poured it into the molds!
66grams fat free cream cheese
36grams fat free cool whip
100grams of fresh strawberries
1 stevia packet
Amber Lyn sugar free dark chocolate chunks
Mix together the cream cheese & cool whip in a small bowl until well combined. Puree the strawberries in a food processor and stir into the cream cheese mixture. Next add in the stevia. Spoon strawberry mixture into a silicone ice cubes mold and freeze for at least 4 hours (mine made enough for 15). Once frozen, melt chocolate in small microwave safe bowl. Dip each strawberry bite into the chocolate with the help of a fork & toothpick and place on wax paper. Return to the freezer once covered in chocolate until you are ready to enjoy them!
Graham Cracker & Peanut Butter Banana Bites! Quick & simple little ‘finger food’ breakfast for my little guy this morning!
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!
It pairs perfectly with these black bean Beanitos chips!
2cups frozen shelled edamame
1cup (225grams) silken tofu
1/4 cup fresh cilantro
25grams diced red onion
3tbsp lemon juice
1tbsp sesame oil
1tsp minced garlic
1tsp sea salt
1tsp fresh ground pepper
1/4tsp ground cumin
1 packet of stevia
Black bean Beanitos chips for serving
Drain tofu and lightly towel off with a paper towel. Place on a few dry paper towels and set aside. Place frozen edamame in a microwave safe dish with 1/2 cup of water and microwave covered for 3-4 minutes. Allow to sit in the microwave for an additional 2 minutes after cooking. Drain edamame and add to a food processor with all of the other ingredients. Blend until smooth, using a spatula to scrape down the sides.
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!
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.
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.