It’s not everyday but I usually want a little something sweet about an hour after dinner. So instead of over-eating on something I feel like is “healthy” (blue diamond dark chocolate roasted almonds) I thought I’d treat myself to something a little more satisfying! So I whipped up a batch of these and thought I’d share!
See what kind of protein powder’s I like here!
Protein Truffle Bites (makes approx 10)
🔹2 scoops protein powder (40 g)
🔹1/2 C rolled oats (I use bobs red mill gluten free rolled oats)
🔹 3 TBS dehydrated peanut butter powder (I use either PB2 or ‘Just Great Stuff’)
🔹1.5 TBS organic almond butter
🔹 splash of unsweetened vanilla almond milk (I like the silk brand bc there is no carrageenan in it, use just enough to get the peanut butter powder to the consistency you want)
🔹 2 TBS chopped walnuts (or slivered almonds)
🔹 1-2 TBS cacao nibs
Thoroughly mix all your ingredients together! I typically use a spatula to kind of smoosh and smear all the ingredients together!
Roll your “dough” into golf-sized balls! If the consistency of the dough is too wet/sticky, I will roll each ball in unsweetened coconut flakes! Store in airtight container in the refrigerator! Consume within 5 -7 days!
Nutrition Info (per truffle)
I went all suzy-home-maker in my kitchen the other day and decided to make my own jam! Best part NO canning required! Another added perk, besides the jam of course, it only takes about 15 mins!
You can use fresh or frozen berries of your choice. Heat the berries over the stove, mash them up, and add maple syrup or honey, and the chia seeds. The chia seeds thicken the jam in minutes! I also like to stir in a little pure vanilla extract for flavor. Voila! That is it! Once it’s thickened, pour the jam into a glass jar and keep it in the fridge for up to 2 weeks. The jam is delicious on toast, pancakes, waffles, stirred into oatmeal, yogurt,or for the classic PB&J!
✔️1 lb blackberries (I used a bag of frozen mixed berries)
✔️2-3 tablespoons pure maple syrup OR honey (depending on how sweet you like your jam)
✔️3 tablespoons chia seeds
✔️1/2 teaspoon vanilla extract
1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.
2. Stir in the maple syrup and chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t sitck.
3. Remove the jam from heat and stir in the vanilla extract. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.
Note-you can sweeten the jam with honey, agave, or another sweetener if you wish. You can find chia seeds at most grocery stores. We buy them in bulk from Amazon. You can freeze the jam in an air-tight container.
Inspired by Two Peas & Their Pod
I made this to bring on our little weekend beach trip to Charleston and I’m pretty proud to say that it is husband approved. He’s pretty skeptical sometimes of my “healthy” treats, so if you’re thinking of making this for your guy it should pass the test! Many of the “healthy” granola’s on the shelves actually contain more sugar than a Krispie cream doughnut! That’s seriously ridiculous! They certainly don’t make it easy for health-conscious consumers to make decisions with their deceiving and unrealistically small serving sizes either (always check your labels).
Just another reason I was inspired to make my own! Hope you like it!
2/3 C Gluten Free Rolled Oats (I use Bob’s Red Mill)
2/3 C Puffed Rice
3 Scoops Jarrows Brown Rice Protein
2 TBS Ground Flaxseed
2 TBS Chia Seeds
2 TBS Craisans
2 TBS slivered almonds
1-2 TBS raw stevia (optional)
1 TBS organic raw cacoa nibs
1 tsp cinnamon
1 TBS organic raw honey
1/3 + 1 TBS Unsweetened Vanilla Almond Milk
1. Preheat oven to 300°F
2. Line a baking sheet with wax paper. Spray with coconut oil (or any non-stick oil spray of your choice), coat evenly and set aside.
3. In a large bowl mix the oats, puffed rice, protein powder, flaxseed, chia seeds, craisnas, slivered almonds, cacoa nibs, and cinnamon.
4. Stir in the honey. Then add the almond milk, Mixing thoroughly.
5. Spread mixture evenly out onto your wax paper baking sheet.
6. Here comes the high maintenance part: I stirred the mixture and moved all the little granola parts around on the sheet, about every 10 mins. You kind of have to babysit it if you don’t want it to burn! I like my granola more on the crunchy side so I baked it for about 35 mins (stirring about every 10 – 15 mins). Just keep an eye on it. Leave it in for longer if you like it crunchier 🙂
Protein Granola (per serving) Nutrition Facts:
231 Calories | 20g Carbohydrates | 13 g Fat | 11 g Protein
(recipe makes 6 servings)
I have come to the realization that every major holiday (and holiday’s I’d never heard of – apparently tomorrow March 18th is “national oatmeal cookie day” – who knew!) is cause for new blog posts. It doesn’t seem acceptable in the blogging world to let a holiday pass without acknowledgment. Call it peer pressure, but I couldn’t let today go by without a little Saint Patty’s Day themed post! So here it is, my ‘something green’ Green Egg “Muffins” coincidentally I’ve been trying to eat more protein lately so I whipped these up! Green and full of protein. Score. It is such an easy grab & go breakfast. I like to pop ’em in the microwave for a min or two and I’m good to go! Happy Saint Patricks Day!!
Green Egg “Muffins”
4 eggs (I did 2 whole and 2 just whites)
1 cup chopped kale or spinach
1/4 cup grated zucchini
1/4 cup diced bell peppers and onions
black pepper (to taste)
1/8 -1/4 cup goat cheese (optional)
1⃣ Spray muffin tin with canola or EVO
2⃣ Pour mixture filling each cup to the brim
3⃣ Bake at 350 F for 25-30 mins or until golden brown around the edges
4⃣ Store in refrigerator in air right container, should stay fresh for 5-7 days.Enjoy!
How much protein do you try to get in every day?
Treat yourself to these soft n’ chewy gluten-free, vegan, superfood cookies! And don’t worry, I promise they taste delicious!
1/2 tbs organic coconut oil
2 tbs chia seeds
1/3 cup Craisans
1/3 cup unsweetened vanilla almond milk
1 1/2 scoops vanilla protein powder (I used perfect fit protein)
1/4 cup gluten-free granola (or rolled oats, or quinoa flakes)
2 tsp stevia (optional)
1 – 2 tbs organic blue agave (or honey/maple syrup) I usually just eyeball this one. Start with a little and stir in until you get the right consistency! Remember you can always add more but you can’t remove it once you’ve added it!
Form or spoon the batter onto a non-stick baking sheet.
Bake at 230 F for 20 mins (bake for longer if you prefer them to be more crunchy).
Let the cookies cool and store in refrigerator to make em last longer!
Makes about 6 cookies!
I experimented a bitand came up with this deliciously moist pumpkin “bread”! Because this tasty treat uses protein powder as a base instead of flour, it has a lower glycemic index, when compared to ordinary pumpkin bread. Added bonus it’s flour-less and gluten free.
1 ripe banana, mashed
1/2 can pumpkin puree
2 1/2 scoops vanilla protein powder
1 scoop chocolate PB2
1 tsp egg white
1 tsp cinnamon
1 – 2 tsp Stevia
1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp chia tea
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp ginger
You can also try adding raisins, chopped dates, walnuts, or hazlenuts!
Bake at 350 F for 30 – 35 mins or until toothpick comes out clean. Let cool in bread pan before removing to let cool on cooling rack.
Mmmm this is seriously a new favorite!
All because I had to get creative after I ran out of my regular unsweetened vanilla almond milk! I didn’t specify in the photo, but I used unsweetened vanilla coconut milk (SO Delicious Brand) and I also sprinkled in a little bit of stevia!
Just the thing before I head to the gym this morning!
This is a great example of how I’m always throwing Zico Coconut Water into my recipes! Instagram me a pic of your favorite way you use ZICO in a recipe!! Is it in your ice-cream? Smoothies? Cocktails!?
Share it on Instagram, Facebook, or Twitter!
Just hashtag your photo #LPZico