Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles - half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Dark Chocolate! SOOOOO GOOD & Simple!

Chocolate Chip Cookie Dough PROTEIN Truffles – covered in Sugar Free Dark Chocolate!

Chocolate Chip Cookie Dough PROTEIN Truffles – covered in Sugar Free Dark Chocolate!

 

Chocolate Chip Cookie Dough PROTEIN Truffles – half of them covered in Sugar Free Amber Lyn Dark Chocolate! SOOOOO GOOD & Simple!

Makes multiple servings:

1 can of cannellini beans

4tbsp quick oats

1/3cup Better Body Foods agave nectar or honey

1 scoop Plant Fusion vanilla protein powder

1oz TruVibe Organics cacao nibs – yum!

1tbsp Better Body Foods coconut oil

1tsp Better Body Foods organic pure vanilla extract

1/8tsp cinnamon

Handful of Amber Lyn sugar free dark chocolate bites

Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cacao nibs & quick oats. Refrigerate overnight to allow dough to firm up. Once firm, roll into desired sized balls. Place the balls that you plan on dipping into chocolate in the freezer for about 2 hours. Melt the chocolate squares in a microwave safe dish in the microwave for 30-45 seconds. Stirring every 15 or so seconds. Stick a tooth pick in the top of frozen dough ball and dip into chocolate. Place on wax paper until set and enjoy!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

Quick & Simple Grilled Steak Kabobs!

8oz raw sliced flank steak

3tbsp balsamic vinegar

1tbsp Better Body Foods agave nectar

1tbsp olive oil

1tsp minced garlic

Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)

Salt/Pepper

 

In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.

Homemade Cinnamon Apple Chips – so easy!

Homemade Cinnamon Apple Chips - so easy!

Homemade Cinnamon Apple Chips – so easy!

Super easy & fun for the kids!

1 Granny Smith apple

2tbsp Better Body Foods coconut palm sugar

1tbsp cinnamon

 

Preheat oven to 225 degrees. Wash & dry apple. Slice the apple as thin as possible using a mandolin slicer (you could try using a knife but it won’t be easy!). Mix together the coconut palm sugar and cinnamon on a plate. Let the little ones get involved by dipping each piece of apple lightly into the mixture on both sides. Place apple pieces on parchment lined baking sheets(2). Bake in the oven for 60 minutes, remove and flip apple slices. Place back in the oven for another 60 minutes, making sure to rotate the baking sheets so that the one that was on the bottom is now on the top.

Blueberry Pancake Muffins in a vanilla glaze. So simple to make & ready in 25 minutes!

Blueberry Pancake Muffins in a vanilla glaze. So simple to make & ready in 25 minutes!

Blueberry Pancake Muffins in a vanilla glaze. So simple to make & ready in 25 minutes!

Ingredients:

Any pancake batter

Handful of blueberries

Glaze:

1/4cup powdered sugar

1-1/2tsp milk

1/8tsp vanilla

HEALTHIER VERSION: DIP IN VANILLA FAT FREE GREEK YOGURT instead of glaze (see picture below)

 

Preheat oven to 375 degrees.

Mix up pancake batter of choice per package instructions. Fold in some whole or cut up blueberries (I quartered mine before mixing them in). Pour into muffin baking tin of choice and bake in the oven for just about 12 minutes. While muffins are in the oven, mix together the frosting ingredients in a small bowl. Once muffins have cooled enough to touch, dip into glaze and serve with some more fresh berries!

HEALTHIER VERSION - dipped in fat free vanilla greek yogurt

HEALTHIER VERSION – dipped in fat free vanilla greek yogurt

 

 

Ready in 30 minutes – Feta, sun dried tomato & roasted red pepper stuffed chicken breast! 300cal/16carb/9fat/43pro!

Feta, sun dried tomato & roasted red pepper stuffed chicken breast! 300cal/16carb/9fat/43pro

Quick & Simple!

Ingredients:

6oz raw chicken breast

1/2oz crumbled feta cheese

15grams roasted red pepper – diced

6grams sun dried tomato – diced

1/8tsp minced garlic

5oz fresh broccoli

Fresh ground pepper

 

Preheat oven to 400 degrees.

In a small bowl combine the tomato, red pepper, garlic & feta. Wash, dry & season the chicken with fresh ground pepper. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with feta mixture and bake on a foiled lined baking sheet for about 20 minutes or until cooked through. Time may vary due to thickness of chicken breast. Steam broccoli by method of choice.

Quick & Simple Mongolian Beef & Broccoli – only 420 calories!

Quick & Simple Mongolian Beef & Broccoli - only 420 calories!

Quick & Simple Mongolian Beef & Broccoli – only 420 calories!

4oz Raw flank steak sliced against the grain about 1/4″ thick

5oz Broccoli

2tbsp Better Body Foods Coconut Palm Sugar (http://www.betterbodyfoods.com/)

2tbsp Soy Sauce

2tbsp Water

1/2tsp minced garlic

1/4tsp minced ginger

1tbsp Cornstarch

1 Green Onion

1.5tsp Olive oil – divided

 

Lay the cornstarch on a flat working surface and coat each piece of meat with it using your hands to rub it in – set aside. Mix together in a small bowl the soy sauce, sugar and water. In a small frying pan heat up 1/2tsp of olive oil over medium heat and add the ginger/garlic and sauté until fragrant, about 1 minute. Pour in the sauce mixture and allow to boil for about 2-3 minutes or just until it slightly thickens. Pour back into bowl and set aside. Add 1tsp of olive oil back into the pan and once hot, add the meat (cooking in 2 batches if pan is too small) and cook each side for about one minute. Once all of the meat has mostly cooked, return the sauce back into the pan and allow to cook for about another 3 minutes until bubbly and thick. Remove from heat and stir in green onion. Serve with steamed broccoli and/or rice.