Dark Chocolate, Peanut Butter & Banana Panini with ONLY 350 calories!
Best breakfast EVER – just look at that amazing ooey, gooey chocolate!
2 slices of Mahler’s low carb/high protein Flax & Soy bread (my favorite)
12grams Better Body Foods PB Fit + 1.5tbsp water
1/2 banana – sliced
14grams Amber Lyn sugar free dark chocolate bites
Mix the powdered peanut butter with the 1.5tbsp of water and spread onto a piece of bread. Layer with the sliced banana and then the dark chocolate chunks. Top with the remaining slice of bread and press in a Panini maker (or between to heated skillets) until the chocolate is melted and bubbling!
Quick & Simple 175 calorie ‘Tropical’ stuffed French Toast! Who said eating low calorie had to suck?!
2 slices Sara Lee 45 calorie wheat bread
70grams Dannon Light & Fit fat free vanilla greek yogurt
50grams fresh strawberries – cut up
1 egg white
1oz unsweetened vanilla almond milk
SPECIAL INGREDIENT – 1/4tsp Pineapple Coconut Dasani Flavor Enhancer Drops
1/4tsp Better Body Foods organic pure vanilla extract
1.5-2grams reduced fat shredded coconut (I got mine at Whole Foods)
1 packet of stevia
Mix the greek yogurt with the 1/4tsp Dasani drops & half of the shredded coconut – set aside.
In a small bowl whisk together the egg white, milk, cinnamon & vanilla. Dip each piece of bread in the egg mixture and cook over medium heat for 2-2:30 minutes per side. While the French toast is cooking, mix the strawberries together with a packet of stevia. Cut toast diagonally and layer with yogurt & cut up fresh strawberries. Top with the remaining shredded coconut!
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.
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 😉
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
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!
‘No Bake’ German Chocolate PROTEIN Bites – Quick & Simple!
I whipped these up today in honor of #FingerFoodFriday’s COCONUT theme!
6 pitted medjool dates (soaked in water for an hour)
1 scoop(30grams) Plant Fusion chocolate protein powder
1/4cup + (1tbsp for topping) of reduced fat unsweetened coconut – divided
1/4cup unsweetened vanilla almond milk
1/2tbsp Better Body Foods coconut oil
1 Amber Lyn Chocolates SUGAR FREE dark chocolate bite
Place all ingredients into a food processor and mix until well combined. A spatula will be your best friend with this recipe! Keep scraping down the sides until the dates are all chopped up. Roll into balls and then lightly flatten into squares. Place the tablespoon of shredded coconut in a small bowl and dip the tops of the squares into it. Place the chocolate square in a zip lock bag and microwave for about 30-45 seconds until melted. Snip off the corner of the bag & squeeze onto bites! Store in an airtight container in the refrigerator.
Gluten Free Chocolate Chia PROTEIN Bites – Quick & Easy!
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.
Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times – quick & simple to make!
Yields 6 Cups:
6 Athens mini phyllo shells(from the freezer section that come prebaked)
75grams fat free cream cheese
50grams fat free Cool Whip
1/4tsp Better Body Foods pure vanilla extract
2 packets stevia
1 Amber Lyn Chocolates sugar free dark chocolate bites
6 fresh/frozen raspberries
Melt the dark chocolate square for about 20 seconds in the microwave in a small dish. Dip the tops of the phyllo shells in the chocolate and place in the freezer to set. Mix together the cream cheese, cool whip, stevia & vanilla in a small bowl until well combined. Spoon into cups and place back in the freezer for at least 2 hours. Enjoy!