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.

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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.

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

*NEW PRODUCT SPOTLIGHT – ABS Protein Pancakes*

http://www.facebook.com/absproteinpancakes

Do you want to eat protein pancakes regularly but find them challenging to make? Well look no further, ABS Protein Pancakes (@abs_proteinpancakes) has the solution for you! I just got these in the mail after picking them up online. I had seen a few other woman in the fitness industry posting about them so I had to give them a try!

They are all gluten-free, low sugar, low carb, low calorie (all under 250) & packed full of protein – 30+grams! They currently come in 3 different flavors: Vanilla Cake Batter(seen in picture), Cinnamon Swirl & Chocolate Chip!

Now are you ready for the best part…all you need is 1/3 cup of egg whites & 1/3 cup of milk of choice to make them! They are SO SIMPLE! You just empty the pouch into a bowl, add the egg and the milk & stir – that’s it! Then onto the griddle they go! My 4 year old son could make these.

You can purchase a sample pack of all 3 flavors for only $10.95 here. Each single serve package makes 4 pancakes: http://store4575108.ecwid.com/#!/~/product/category=0&id=38261319

I highly encourage you to head on over to their website & check them out! They have numerous recipes posted as well! http://www.facebook.com/absproteinpancakes

 

Nutritional Info:

<Cinnamon Roll, Chocolate Chip & Vanilla Cake Batter>

Cinnamon Roll, Chocolate Chip, Vanilla Cake Batter

Cinnamon Roll, Chocolate Chip, Vanilla Cake Batter

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

*NEW PRODUCT SPOTLIGHT – Amber Lyn Sugar Free Belgian Chocolate*

It’s time for another new product spotlight! I’m always searching for that next great thing!

http://www.amberlynchocolates.com/

So I stumbled across this company on Google while searching for sugar free chocolates. I wanted to have some around the house for when I was having cravings! After clicking around through their website, I decided to give it a shot! It just arrived this morning and it is FABULOUS! The Chocolate truffles are to die for. I was a little skeptical of them shipping to Arizona because of how hot it is right now (108 degrees) but they were packaged really well with cold packs and everything was in perfect condition when it arrived. I had originally just planned on getting some chocolates but then I saw the almonds and I had to have those too! I stopped myself before getting their chocolate covered pretzels!

They are gluten free, sugar free, low carb & diabetic friendly. The company was started back in 1999 by a retired cop in Utah! If you’ve been following me for a while, you can probably tell that I love small US based companies!

Their website claimed that they strive to have the best ‘sugar free’ chocolates in the world and you know what, they probably do, or at least the best that I’ve ever had. I found there to be no strange after taste like others that I have had and they just completely melted in my mouth!

I highly encourage you to head on over and check them out! http://www.amberlynchocolates.com/

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies – no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies - no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies – no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies  with only 5tbsp’s of gluten free oat flour & no beans! Did I mention, kid approved!

Ingredients:

5tbsp oat flour (regular oats ground into a flour, make sure to measure after they’ve been ground)

30grams of Plant Fusion vanilla protein powder

1/2tsp baking powder

1/4tsp baking soda

1/4tsp Cinnamon

2tbsp Better Body Foods Agave Nectar

3tbsp Better Body Foods Coconut Palm Sugar

1tsp Better Body Foods Pure Vanilla Extract

1/2cup of creamy peanut butter

1/2cup of unsweetened applesauce

1 whole egg

1/3-1/2 cup of chocolate chips (dark or milk chocolate) – divided

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Don’t attempt to make this without the parchment paper. It WILL STICK even with cooking spray, ask me how I know!

In a medium size bowl add the oat flour, protein powder, baking powder, baking soda and then set aside. In a large bowl combine the sugar, peanut butter, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. I originally tried doing this with a spoon and it just wasn’t working. The hand mixer was perfect! 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. Fold in all but a small handful of the chocolate chips and pour into the pan with parchment paper. Top with the remaining chocolate chips and bake about 20 minutes making sure not to over cook. I took mine out at 20 minutes and they were perfectly cakey!

Gluten Free Banana Bread Cookies with Walnuts & Tri-Color Quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.

Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

 

 

Red, White & Blue gluten free White Chocolate dipped Peanut Butter Truffles!

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Ingredients:

1 can of chickpeas(15oz) rinsed

85grams honey

125grams nut butter of choice

1tsp vanilla extract

1/8tsp cinnamon

White chocolate melting wafers

Optional: sprinkles/white frosting

 

Place chickpeas, nut butter, honey, vanilla & cinnamon in a food processor and blend until smooth. Remove to a bowl and place in the freezer for 45 minutes to harden. Remove from freezer and roll into large balls and place on parchment paper. Return to freezer again to harden for another 15-20 minutes as it will make dipping these in chocolate a lot easier. Melt chocolate wafers per package instructions and then using a toothpick and/or fork completely dip each ball into the chocolate. Shake off any extra chocolate and place on parchment paper and then back into the refrigerator for the chocolate to set. Optional prior to serving: top with a little white frosting and dip into sprinkles!