Chocolate Peanut Butter Coconut Protein Balls

I love chocolate, peanut butter, and coconut…so why not put them all together to create a yummy protein packed treat?! Not only is coconut delicious, but it is excellent for one’s immunity. They are antiviral, antifungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, and parasites. Because of that, if you consume coconut in any form (raw coconut, coconut oil, coconut milk, coconut butter, etc.), it can help treat some of mankind’s worst and most resilient of illnesses such as influenza, giardia, lice, throat infections, urinary tract infections, etc. These tasty little chocolate peanut butter coconut protein balls literally take 15 minutes to make and you can enjoy them at home or on the go. Although I keep them in the refrigerator, they will be fine if you have them out for a few hours…for those of you that have an on-the-go lifestyle. These chocolate peanut butter coconut protein balls are very low on the glycemic index, meaning that they are lower in carbs and higher in protein, and will not spike up your blood sugar after eating them. This low glycemic treat is higher in calories, mainly due to the good fats from peanut butter and coconut flakes. Feel free to substitute the peanut butter for almond butter is you try to stick to a paleo diet or simply prefer one over the other. Gather all ingredients, a large bowl,  spoon, large blender, and a plate. Drain and rinse the chick peas and place the chick peas into the blender. Add the raw protein powder, peanut butter (or almond butter), cocoa powder, coconut extract, vanilla extract, water and...

Lemon Chia Seed Protein Muffins

Muffins are sooooooo delicious, yet sooooooo high on the glycemic index due to the high carb/sugar content paired with a low protein content. It has been quite some time since I have made a low glycemic/high protein sweet treat, so IT’S TIME! I used to love lemon poppy seed muffins before I cared about nutrition, so I decided to use that as my inspiration. Chia seeds are packed with fiber and are a much more nutritionally beneficial option than poppy seeds, therefore this recipe is for Lemon Chia Seed Muffins:) Gather all ingredients, 2  mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees. Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds. Mix all “dry ingredients” in a medium mixing bowl  with a whisk. Add chia seeds in and mix well. In a separate bowl, mix the “wet ingredients” together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps. Pour the “wet ingredients” into the bowl with the “dry ingredients” and mix well with a large spoon. Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat. Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to...

Peanut Butter Chocolate Chip Protein Cookie Dough Balls

Who doesn’t enjoy a little cookie dough from time to time? I used to eat it all the time as a child, despite the fact that it had raw eggs and was super unhealthy for me! I have been wanting to make a healthy cookie dough recipe for some time now…so this is what I came up with. I have to say, this is one I will make on the weekly! Gather all ingredients and a blender. Drain and rinse the chick peas as well as possible. Add all ingredients, except the chocolate chips, into the blender and blend until the mixture is smooth. The peanut butter protein mixture will be very thick, similar to cookie dough, so feel free to use your hands if need be.  After the peanut butter protein mixture is blended, pour in the chocolate chips and mix well with a spoon or hands. Using your hands, roll the peanut butter chocolate chip protein dough into balls. I made larger protein cookie dough balls, but feel free to make smaller ones. Keep in the refrigerator until you are ready to eat. These delicious little puppies have over 8 grams of protein and under 3 grams of sugar per peanut butter chocolate chip protein cookie dough bite! Also, they are safe to eat because they contain NO RAW...

Chocolate Peanut Butter Tofu Pudding Dessert

Craving a low sugar pudding dessert that is packed with protein…but you have no protein powder? My client called this the perfect decadent dessert and she could not believe it was made with Tofu! I am on a mission to make Tofu likers/lovers out of you people!!! lol Throw all “Tofu Pudding Ingredients” into a blender and blend well until all ingredients are a smooth texture. You will need to scrape the sides of the blender a few times in order to mix thoroughly. Scrape 1/6 of the pudding into 3 small dishes. Top the pudding with a few thin slices of banana. Top the banana slices (immediately to ensure they do not brown) with a dollop of cool whip followed with a sprinkle of mini chocolate chips. Add another layer of the Tofu pudding over the chocolate chips and repeat layers…toping with a few more mini chocolate chips. Chill for at least 10 minutes and...

Healthy No-Bake Strawberry Cheesecake Dessert

Need a quick idea for a healthy dessert to serve to a few house guests? This recipe can be completed in 20 minutes and your guests will think you spent all day in the kitchen! Gather all ingredients, a bowl, a food processor, a spoon, and 4 individual clear serving dishes. Place the raw almonds and kashi cereal into the food processor and grind up for about 20 seconds. DO NOT OVER-PROCESS INTO POWDER! Add the remaining “Healthy Crunchy Layer Ingredients” into the processor and grind up for another 10 seconds until fully blended throughout the nutty cereal. You may need to scrape the sides of the processor in order to ensure all ingredients are mixed well. Pour the prepared “Healthy Crunchy Layer” into a bowl and place into the refrigerator until later. Rinse the processor and then add the “Healthy Cheesecake Layer Ingredients” to the processor. Blend the ingredients until well blended and smooth. If you have not already cleaned, trimmed, and cut up the strawberries, now is the time! Take out your serving dishes and add a layer of the “Healthy Crunchy Layer,” followed by a layer of the “Healthy Cheesecake Layer,” followed by a handful of strawberries (about 3 tbsp.) and then repeat the layers one more time. Top with a sprinkle of the crunchy layer and even a dollop of lite cool whip if you like to live on the edge! lol Keep in the refrigerator until you are ready to serve....

Gluten Free Peanut Butter Cup Cupcakes

If you didn’t already know …I LOVE PEANUT BUTTER!!! Anytime I have an excuse to create a new concoction using peanut butter, I’M IN! This peanut butter cup cupcake recipe is not only gluten free, but low sugar and low glycemic as well. I definitely suggest this recipe if you have a sweet tooth, love the combination of peanut butter and chocolate, and are looking for a healthy gluten free dessert. Preheat oven to 350 degrees. Gather all ingredients, a food processor, a medium bowl, cupcake tin, cupcake liners, and a spoon.  If you do not have Oat flour, feel free to process quick oats into oat flour in the food processor.   Add all “Gluten Free Cupcake Ingredients” into the food processor and blend well. Line a cupcake tin with cupcake liners and pour the Gluten Free Peanut Butter Cup Cupcake batter into each liner, filling about 3/4 of the liner. Place the uncooked Gluten Free Peanut Butter Cup Cupcakes into the oven and cook for 22-25 minutes, depending on your oven. Check the center of the cupcake with a toothpick to ensure that the cupcakes are fully cooked. Remove the gluten free cupcakes from the oven and let cool for at least 20 minutes. While the cupcakes are cooling, make the Peanut Butter Icing by adding all “Icing” ingredients (except for the water) to a mixing bowl and mix well with a spoon. Add the water one tbsp. at a time until you have reached desired consistency. Some protein powders may be thicker than others, therefore you may need a little more or less than suggested in my...

Gluten-Free Red Velvet Brownies

It’s Valentines Day and I felt the need to make a pretty dessert in honor of the holiday! These are extremely healthy, gluten-free, and delicious brownie sandwiches that are super fun to make! Gather all ingredients, a food processor, a baking pan, and a spoon.   Preheat oven to 350 degrees. Drain the beans and rinse well. Add all “brownie” ingredients to the food processor and blend until all ingredients are well blended and smooth.   Spray a baking pan with pam cooking spray and pour the gluten-free brownie batter into the pan. Make sure to spread the batter well with a spoon. Bake the gluten-free brownies on 350 degrees for 17-20 minutes, depending on your oven. Check the center of the brownies with a toothpick to make sure the brownies are fully cooked. Let the brownies sit and cool for a few minutes and then cut shapes out of the brownies. While the brownies are cooking, make the cream cheese frosting for the brownies. Place in the freezer until ready for use. Once the brownie shapes are completely cooled, add a large dollop of icing to the top of one brownie cut-out, and then top with another similar brownie cut-out. Continue this process until you have used up all cut-outs. For additional yumminess…add a drizzle of melted dark chocolate! Enjoy!! DO NOT LET THE LEFT OVER BROWNIES GO TO WASTE!!! Crumble them up and trifle the ingredients!...

Chocolate Fudge Black Bean Brownies

This was my first attempt at black bean brownies, and they SURPASSED my expectations!!! I basically took a gamble with the ingredients, and somehow these brownies were perfection! I promise you that you will be missing out on a delicious dessert if you do not try these! The prep time is under 5 minutes and the recipe is fool-proof! Preheat the oven to 350 degrees. Gather all ingredients: Drain the water from the black beans and rinse well with water. Add all ingredients, except the chocolate chips,  in the food processor and blend together for at least 1 minute. Make sure you scrape the sides of the processor and blend until all ingredients are very smooth. Spray a pan with pam cooking spray (I used 13 x 9, but use 8 x 8 for thick brownies) and pour the brownie batter into the baking pan. If you want to add a little more chocolate to the brownies, sprinkle 2-3 tbsp of dark or milk-chocolate chips over the batter. Place the brownie batter into the oven and cook on 350 degrees for 15 minutes. Remove from the oven and let cool for 10 minutes before cutting into squares. ENJOY!!!!    ...

Low Carb Protein Buckeyes

I’ve said it before and I’ll say it again…I LOVE PEANUT BUTTER AND CHOCOLATE! Homemade buckeyes are my absolute favorite dessert, but I hate consuming so much sugar when I eat them. I received a few free samples of Labrada Whey Protein and I decided to give it a try in this recipe. I would have to say that these balls of deliciousness were a hit and I will definitely be making these again very soon! The recipe is SUPER easy and you can feel free to use ANY protein powder that you may have on hand. To make this recipe PALEO friendly, just substitute the protein powder for raw (plant based) protein, add an extra 1/2 cup protein powder in place of the PB2, and use almond butter instead of peanut butter. In a large bowl, combine all ingredients for the peanut butter balls. Mix well! Roll the dough into small balls, using about a spoon full of peanut butter dough. Line a cookie sheet with either wax or parchment paper and place the balls on the paper. Place the cookie sheet in the freezer for at least 20 minutes. While the peanut butter dough is in the freezer, prepare the chocolate in a saucepan. Place all chocolate ingredients into a saucepan and turn on low heat. Stir the chocolate until it is mixed well and liquid. Remove the balls from the freezer and begin the dipping process. You want the balls to be fairly cold and firm, so make sure they are! Push a toothpick through the top of a ball and then dip in the chocolate...

Healthy Chocolate Cupcakes w/ Cream Cheese Icing

My mother was my inspiration for this recipe. She has made homemade red velvet cake a few times this year and it has been incredible every time! I typically do not eat sugary desserts, but I had a few nibbles to see what the hype was about. My interpretation of a red velvet cake is basically a chocolate cake with red food coloring and yummy cream cheese icing! Anything pretty and topped with cream cheese icing is a winner in my book! As you may have noticed, these are NOT red velvet cupcakes. The reason for this…NATURAL FOOD COLORING! This recipe was supposed to be red velvet, but after 2 failed attempts with the coloring, I decided to just call them chocolate cupcakes. I honestly believe that if I had used regular (artificial) food coloring, I would have had not problem. I wanted to keep this recipe as natural as possible, but I feel beet juice coloring should only be used when the base is white. I spent close to $15 on one tiny box of red coloring, SO THINK TWICE ABOUT YOUR PURCHASE OF NATURAL FOOD COLORING! lol The good news about my first failure is that I was able to perfect the texture and taste of the cupcake the second time around. I truly think these cupcakes are some of the best out there. The icing is pretty amazing and if you do not have protein powder (or simply do not want to use it), please use the cream cheese icing recipe from the Carrot Cake Protein Bars Recipe. I like the icing recipe below because the...

Pumpkin Mousse Trifle

I had family over for Thanksgiving and decided to attempt a new dessert. I spent 2 hours making healthy pumpkin cheesecake bites, all to find out that my crust didn’t attach to the tops and I was left with crustless cheesecake bites! I guess removing most of the butter from the graham crackers was not the best way to do it! I refused to let these yummy tops go to waste, so I whipped up this pumpkin mousse trifle and crumbled the tops throughout the trifle. I am using graham cracker in this recipe instead of my “mess up cheesecake bites” and I believe this tastes even better than the original! Gather all ingredients, a large mixing bowl, a serving dish, a hand mixer, and a large spoon. Add all pumpkin mousse ingredients into a large bowl and blend with a hand mixer until smooth. Crunch up about 3-4 sheets of graham crackers, using your hands, and sprinkle on the bottom of a serving dish. The pieces can be as big or small as you would like, but make sure they are bite size. Add half of the pumpkin mousse over the graham crackers. Add half of the remaining cool whip over the pumpkin mousse layer. Crunch up about 3 sheets of graham crackers over the cool whip. Repeat the layers one more time and top with more crushed graham crackers and a sprinkle of cinnamon on top.   For best results, chill in the fridge for at least 30 minutes before serving. Enjoy:)...

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