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!
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!
Fun kids afternoon snack made with a celery & peanut butter tree, bread monkey and Cocoa Krispy ground!
So it’s no secret that I like a good finger food and seeing that I’ve had these three times in the last week and a half I figured it was probably time to take a picture!
I picked these little crackers up at Target and they are seriously a game changer! Saying that I love them is an understatement. The brand on the box is ‘Simply Balanced’ which I think may be a Target in house brand. They are AMAZING and paired perfectly with the flavors of the fig & goat cheese.
These take 5 minutes to make and would be perfect for your next ‘girls wine night’! I used a little all natural fig preserves on the crisps and then topped them with some crumbled goat cheese. Yummy!
Makes 7 large bites
127grams rinsed canned low sodium black beans
11grams coconut oil
15grams of @plantfusion chocolate protein powder
5grams unsweetened coco powder
1/8tsp pure vanilla extract
7grams of melted white chocolate
Combine beans, honey, coconut oil & vanilla in a food processor until smooth. Transfer to small bowl and stir in protein powder/cocoa powder until well combined. Place in the freezer for about 15 minutes to firm up. Remove from freezer and roll into 7 heaping tablespoon size balls and place on parchment paper. Melt the white chocolate for about 30-45 seconds in a zip loc bag in the microwave, or until melted. Cut of the corner of bag and drizzle over chocolate balls. Store in an air tight container in the refrigerator.
1 can of chickpeas(15oz) rinsed
125grams nut butter of choice
1tsp vanilla extract
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!