Fudge Fat Bombs

Fudge Fat Bombs

INGREDIENTS
- 1 cup Almond Butter
- 1 cup Coconut Oil
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Coconut Flour
- 1 1/2 tbsp Monk Fruit Sweetener
- Pinch of pink himalayan salt

DIRECTIONS
1) In a medium saucepan over medium heat mix the almond butter and coconut oil until melted and smooth. 
2) Add in the rest of the ingredients and mix well
3) Pour into silicone molds and freeze for 1-2 hours until solid.
4) Once solid, remove from mold and store in a ziplock bag in the freezer - ENJOY! 

Sugar Free Low Carb Keto Chocolate Chip Cookies

Sugar Free Low Carb Keto Chocolate Chip Cookies

INGREDIENTS
- 1/2 cup butter, softened
- 1/3 cup swerve sweetener
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- 2/3 cups Lily's chocolate chips 

DIRECTIONS
1) Pre-heat oven to 350 degrees
2) Cream the butter and sweetener together until well mixed
3) Beat in the eggs and vanilla
4) Mix in the almond flour and baking soda until incorporated
5) Gently fold in the chocolate chips
6) Scoop rounded balls (about a tbsp each) onto a lightly greased cookie sheet - you should get about 22 cookies.  Gently press down on each one in the middle, cuz they don't flatten much while baking.
7) Bake for 15-20 mins or under golden brown - enjoy!

Keto Peanut Butter Chocolate Fat Bombs!

Keto Peanut Butter Chocolate Fat Bombs

Ingredients:

Chocolate Layer
2 tbsp coconut oil, melted
4 tbsp unsweetened cocoa powder
4 tbsp PB fit (powdered PB or you can use regular)
1/4 tsp vanilla extract
3 tsp swerve sweetener

Peanut Butter Layer
2 tbsp coconut oil, melted
4 tbsp PB fit (powdered PB or you can use regular)
1/4 tsp vanilla extract
3 tsp swerve sweetener

Directions:
1) Make the chocolate layer first - take the melted coconut oil and add in the cocoa powder and PB until well incorporated.
2) Add in the vanilla and swerve and mix well.
3) Pour into 6 muffin cups
4) Place in the freezer for about 10 mins (until hard)
5) In the meantime, make the peanut butter layer - mix the next 2 tbsp of coconut oil with PB, vanilla, and sweetener.
6) Poor the PB layer on top of the chocolate layer. 
7) Freeze until hardened and then store in fridge or freezer... enjoy!

Keto Strawberry Cheesecake Fat Bombs!

KETO STRAWBERRY CHEESECAKE FAT BOMBS! 

Ingredients 
- 1/2 cup fresh or frozen strawberries
- 3/4 cup cream cheese
- 1/4 cup butter
- 2 tablespoons Swerve sweetener
- 1/2 tsp vanilla extract

Directions
1)  If you are using frozen strawberries put them out to thaw, once thawed (or with your fresh strawberries) mash with a fork or pulse in a blender until well mashed up
2) Take out cream cheese and butter, cut into small chunks and place in a bowl on the counter to soften for about 30-60 mins.  Do not melt as you still need it to be fairly firm. 
3) Add swerve and vanilla extract and mix well. 
4) Add in strawberries and mix until well blended
5) Spoon into silicone molds, or just in little piles on a baking sheet on parchment paper and freeze for about 2 hours until set.  Keep in the freezer and enjoy anytime!

Chocolate Chip Cookie Dough Fat Bombs!

Have a sweet tooth that needs to be satisfied???  OMG, these Chocolate Chip Cookie Dough Fat Bombs are THEEEE BOMB!!!   And with 14 grams of fat and only 2 grams of carbs, this is great for a day you need a little extra fat!!  (my keto friends get me here ;) )

Ingredients

1 8 oz package of cream cheese

1/2 cup butter

1/2 cup natural creamy peanut butter (no sugar added!)

1/3 cup swerve sweetener (erythritol)

4 oz Lily's dark chocolate chips (sweetened with stevia)

Directions

1) Cream all ingredients except for the chocolate chips together with a mixer.

2) Incorporate the chocolate chips with a spoon

3) Scoop out into 20 small balls and place on a cookie sheet with parchment paper

4) Place in the freezer for 30 mins and then keep in the refrigerator in a covered container.

Homemade Energy Bars

Homemade Energy Bars

 

Prep time

10 mins

Total time

10 mins

 

Want to try your hand at making your own fruit and nut-based snack bar? In just a few minutes, you can create a healthy, customizable snack to help you eat right when you're on the go.

Author: Beachbody

Recipe type: Snack

Serves: 12 servings, 1 bar each

Ingredients

• 1 cup whole pitted dates (or prunes)
• 1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
• 1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
• 2 scoops Shakeology, any flavor

Instructions

1. Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.
2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.
3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.
4. Cut into 12 bars. Store in refrigerator.
5. Tip: For additional flair add one or more of the following: ½ tsp. rum extract, ½ tsp. cinnamon, 1 Tbsp. raw honey, ½ tsp. vanilla extract, 1–2 oz dark chocolate chips, or 2 tsp. grated fresh ginger. Adding any of these items may change the nutritional information.

Low Cal Pumpkin Spice Latte!

Alright, Fall is almost upon us... Which means - pumpkin flavoured EVERYTHING!  One of my all time favourite fall treats is the Pumpkin Spice Latte!  But at about 260 calories for a grande with nonfat milk and no whip... it's no bueno in my healthy eating plan!  Here's a healthier, lower cal version!!

Ingredients:
1 cup nonfat milk
1 Tbsp. pumpkin puree
¼ tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 cup brewed black coffee or 1 shot espresso
1 dash ground nutmeg (to taste; optional)

Preparation:
1. Heat milk, pumpkin puree, pumpkin pie spice, and extract in medium saucepan over medium heat; cook for 4 to 5 minutes, or until mixture is hot, but not boiling. It is ready when there are many small bubbles on the sides of the saucepan.
2. Remove from heat; mix vigorously with a whisk until frothy.
3. Pour coffee or espresso into serving mug; top with milk mixture.
4. Top with nutmeg if desired.

Makes 1 serving.

Calories - 119

21 day fix this would be 1 yellow

Mocha-Banana "Ice Cream"

Original Recipe posted at http://www.oxygenmag.com/mocha-banana-ice-cream/

Here's a SUPER SIMPLE recipe for these hot summer days that you may be craving some ice cream... Except this ice cream is totally CLEAN!! 

Ingredients:

• 2 frozen bananas
• 1 tsp instant coffee or espresso
• 1/4 tsp cinnamon
• 1 oz dark chocolate (approx. 3 squares), finely chopped

Instructions:

1. Remove bananas from freezer and let sit on the counter for 5 minutes.
2. Peel bananas and break or cut into chunks, then place into a food processor. Pulse about 20 times until bananas are in small pieces, then blend until smooth. If necessary, stop the machine and scrape from the sides.
3. Add the coffee, cinnamon and chocolate to the food processor, and blend again to fully incorporate. Serve.

Nutty Butter Shakeology

Nutty Butter Shakeology

Peanut butter and banana combine in a super yummy way in this smoothie.

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 1 serving

Ingredients:
½ cup nonfat milk
½ cup water
1 scoop Vanilla Shakeology
¼ medium banana, cut into chunks
1 Tbsp. all-natural peanut butter
1 Tbsp. coarsely chopped raw walnuts
1 cup ice

Preparation:
1. Place milk, water, Shakeology, banana, peanut butter, walnuts, and ice in blender; cover. Blend until smooth.

Nutritional Information (per serving):

Calories: 340

Fat: 15 g

Saturated Fat: 2 g

Cholesterol: 7 mg

Sodium: 264 mg

Carbohydrate: 31 g

Fiber: 5 g

Sugar: 19 g

Protein: 26 g

Chocolate Covered Strawberries

Chocolate Covered Strawberries

For an easy, romantic dessert, try strawberries dipped in dark chocolate.

Total Time: 41 min.
Prep Time: 10 min.
Cooking Time: 1 min.
Yield: 10 servings, 2 strawberries each

Ingredients:
20 medium strawberries (about 1 lb.)
9 oz. dark chocolate morsels (or chopped semi-sweet chocolate)
1 Tbsp. coconut oil

Preparation:
1. Wash strawberries; dry completely. Set aside.
2. Line a baking sheet with parchment (or waxed) paper. Set aside.
3. Place morsels and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
4. Hold a strawberry by leaf, dip into melted chocolate; lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberry on parchment paper. Repeat with remaining strawberries.
5. Set strawberries aside for 30 minutes, or until chocolate hardens.

Nutritional Information (per serving):

Calories: 147

Fat: 9 g

Saturated Fat: 6 g

Cholesterol: 0 mg

Sodium: 0 mg

Carbohydrate: 18 g

Fiber: 1 g

Sugar: 16 g

Protein: 1 g