Mocha & Banana ‘Superfoods’ Overnight Oats – change the way you eat to feel better!
In case you can’t tell, I’m on a total superfoods kick right now. I started adding them into my diet a few months ago and I have noticed HUGE changes in my overall mood & energy level. I am now eating them every morning and sometimes also in the afternoon if I’m feeling sluggish!
1/2cup uncooked old fashioned oats
1/2cup unsweetened vanilla almond milk
1/2tbsp TruVibe Organics chia seeds
1tsp instant dark roast coffee
1/2tsp TruVibe Organics cacao powder
1 stevia packet
1tsp TruVibe Organics hemp seed
1/2tsp TruVibe Organics cacao nibs
Mash half of the banana in a bowl with a fork and then mix in the milk. Add in the oatmeal, coffee, chia seeds, cacao powder and stevia. Refrigerate overnight. Serve in the morning with the remaining banana and add on the hemp seed/cacao nibs!
Peach & Oat PROTEIN superfood Smoothie!
Maca powder is the secret ingredient in this little powerhouse smoothie. Maca is rich in vitamin B vitamins, C, and E. It serves as a boost to your libido & increases athletic performance. If you find yourself tired most of the time, experiment with maca to see if it helps. Just a small amount could be exactly what you need for a boost!
1cup unsweetened vanilla almond milk
20grams oats (quick or rolled)
1scoop Plant Fusion vanilla protein powder
1/2cup fat free vanilla greek yogurt
1 frozen peach (I cut up & placed in freezer the night before)
1/2 frozen banana
2tsp TruVibe Organics Maca Powder
1 stevia packet
Place all ingredients into a blender and blend!
I use a Ninja Blender for all of my smoothies & I am extremely happy with it!
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.
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!
Cakey Double Chocolate Brownies with only 5tbsp’s of flour & no beans!
Cakey Double Chocolate Brownies with only 5tbsp’s of flour & no beans! Did I mention, kid approved!
5tbsp oat flour (regular oats ground into a flour, make sure to measure after they’ve been ground)
1/4cup cocoa powder
1/2tsp baking powder
1/4tsp baking soda
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
1/2 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! Let’s just say that picture is of my second batch! Hence the mini chocolate chips! I used all of my regular ones on my first attempt! HA
In a medium size bowl add the oat flour, cocoa, 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!
Nice & Moist Oatmeal Chocolate Chip cookies – only 70 calories each!
Ingredients (made 10 – 1tbsp of dough cookies):
<note: these are not meant to be overly sweet cookies, these are intended more as a breakfast cookie to accompany yogurt, etc. Adjust sweetener to taste)
1/2 cup of whole wheat flour
1/4 cup of quick cooking oats (not instant)
1/4tsp baking soda
2 egg whites
1tbsp of Better Body Foods Agave Nectar (yum!)
2tbsp Better Body Foods Coconut Oil
3tsp of stevia in the raw
1tbsp fat free vanilla greek yogurt (I’m sure you could sub applesauce)
15grams dark chocolate chips
Better Body Foods products can be purchased here. Great Utah based company – go check them out: http://www.betterbodyfoods.com/
Preheat oven to 350 degrees.
In a medium size bowl mix the oats, wheat flour, baking soda & cinnamon together. In a small separate bowl whisk together the egg whites, stevia, agave nectar, vanilla, yogurt & coconut oil. Add the wet ingredients into the dry ingredients and mix until combined. Next, carefully stir in the chocolate chips. Place tablespoon size amounts of dough on a baking sheet lined with parchment paper and bake 7-9 minutes depending on oven. Be careful not to over bake or they will be come dry.
Carrot Cake baked oatmeal with Egg whites.
1/2 cup of oatmeal
1/2 cup of almond milk
1/4 cup of shredded carrots
1 egg white
1tsp of vanilla
8 pecans & handful of raisins
1/2 tsp baking powder
Spices: 1/8-1/2 tsp depending on personal preference Cinnamon, ginger, nutmeg
I mixed most of this together before I took my son to school and popped it in the fridge because I like my oats to soak and get soft. I baked it post workout. Mix oatmeal, almond milk, carrot, raisins, spices, baking powder and vanilla together and let rest.
Preheat oven to 375 degrees. Stir in egg white, top with pecans. At this point I dusted mine with a little coconut flour to get the top crispy when it bakes. Pop in the oven for about 25 minutes. I also had a side of egg whites with it!
Honey Bee Granola Bars
These were made using my ‘Chewy No Bake Oat & Chocolate Granola Bar’ recipe.
I rolled the dough into small balls and placed in the refrigerator to set. Once set, I topped with some melted chocolate and sliced almonds.
Chewy ‘No Bake’ Oat & Chocolate Granola Bars!
2 Cups of quick cooking oats
1 Cup of chocolate rice crispy type cereal (any brand, I used an organic one)
1/4 Cup Better Body Foods Coconut Palm Sugar
1/4 Cup Better Body Foods Coconut Oil
1/4 Cup Better Body Foods Agave Nectar
1tsp Better Body Foods Organic pure vanilla extract
Optional: Melting chocolate of choice
<Better Body Foods products can be purchased online at either: http://www.betterbodyfoods.com or Amazon>
In a large bowl mix together the oats & chocolate crispies – set aside. Place the sugar, coconut oil & agave nectar in a small sauce pan and simmer over medium low heat, constantly stirring until the sugar is dissolved and slightly bubbly. Remove from heat and stir in the vanilla extract. Pour over the oats and stir until everything is well combined. Pour into an 8×8 or 9×9 greased pan and press everything firmly down. Compacting the mixture into the pan. Top with a drizzle of melted chocolate & place in refrigerator for 2 hours to set. Remove and cut into bars! OPTIONAL STEP for heart shaped bars: Place cookie cutters of choice on a parchment lined baking sheet and press the oat mixture into each mold and then refrigerate until set. Store cut bars in the refrigerator or freezer stacked with parchment paper.