Two Ingredient Healthy Chocolate Mousse

Ingredients:

  • 1 cup egg whites
  • 140 g dark (70% cocoa) chocolate chips

Directions:

Melt chocolate slowly over a water bath until smooth and set aside to cool off.  In a large bowl, whip egg whites until they form stiff peaks with an electric mixer.  Check that the chocolate has cooled down – it should not be warm to the touch or else chocolate may seize up and you will wind up with grainy mousse.   Gently fold melted chocolate into whipped egg whites using a soft spatula. Using 4 smaller cups or bowls, divide the mixture up, stirring between each pour, the chocolate may sink to the bottom a little bit.  Put in the fridge to chill overnight (if you can wait that long to eat it).

Optional: Add a tsp of hot chili powder during the last step for fun.

Cucumber Hummus Bites

Ingredients:

  • 1 english cucumber, washed and sliced into rounds
  • 6 ounces hummus of choice
  • 1 large ripe avocado, diced into 1/2 inch chunks
  • 1-2 tbsp sesame seeds
  • 1 tsp smoked paprika
  • fresh black pepper (optional)

Directions:

Lay cucumber slices flat, season with sea salt and top each one with a tsp of hummus, top with avocado and sprinkle with sesame seeds and paprika. Serve cold!

Coach Molly’s Overnight Oats

INGREDIENTS:

  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup almond milk
  • 1/2 cup Bob’s Red Mill rolled oats
  • 2 T coconut palm sugar
  • 1 t vanilla
  • 2 T chia seeds

any toppings you want:

  • berries
  • toasted walnuts
  • cinnamon
  • toasted coconut
  • bananas

DIRECTIONS:

  1. In a medium bowl, mix yogurt, almond milk, oats, sugar, vanilla and chia seeds together.
  2. Divide into 3 jars or containers with lids. Sprinkle the tops with cinnamon and berries.
  3. Refrigerate over night or at least 6 hours.
  4. Add walnuts, bananas, etc right before eating.

Snickerdoodle Protein Recovery Bites

A great recipe from our last Crunch n’ Brunch event featuring recipes from all our trainers.  Our Success Coach, Kari, brought in these tasty cinnamon protein bites and everyone enjoyed.  Stay tuned for the rest of the recipes brought to our Brunch workout in the coming weeks!

Ingredients:

  • 1/2 cup, almond meal
  • 1 scoop (30g) vanilla protein powder (or  Quest Cinnamon Crunch powder and omit the cinnamon)
  • 1 tbsp cinnamon
  • ¾ cup, plain oatmeal
  • 3 tbsp chia seeds
  • 5 tbsp peanut butter
  • 2 tbsp raw honey

Directions:

  1. In a large bowl add oatmeal, almond meal, protein powder, cinnamon and peanut butter. Stir all ingredients together.
  2. Add in the honey and mix again. *you might need to add more peanut butter if batter gets too dry*
  3. Roll into 1 inch balls and place on cookie tray lined with parchment paper.
  4. Let them freeze for 20-30 minutes then transfer to Ziploc bag.
  5. Keep in freezer or fridge for up to 6 weeks.

Prep Ahead Egg Casserole

Ingredients:

  • 1 tablespoon coconut oil for roasting
  • 1 cup diced sweet potatoes (about 1 medium) OR 1 can black beans, drained
  • 1 medium onion, halved and cut into thin slices
  • 1 lb pork, turkey or chicken breakfast sausage
  • 2 cups spinach, chopped (fresh)
  • 1/2 cup sun dried tomatoes
  • 12 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Freshly ground pepper, to taste
  • Dash of cayenne pepper
 Directions:
  • Preheat oven to 400 degrees. Roast onions and sweet potatoes until tender, 20-25 minutes.
  • While that’s roasting, heat a nonstick skillet over medium-high heat and add sausage. Stir  until browned, remove from skillet and place on a plate lined with paper towels to drain.
  • In a bowl, whisk eggs with salt, garlic powder and fresh black pepper.
  • Grease a 9×13 pan and place sweet potato mixture (if using beans here is where they get added), sun dried tomatoes, and sausage in it. Top with chopped spinach. Pour eggs over and gently stir to combine.
  • Bake at 400 for about 20-25 minutes or until eggs are set in the middle. Keep an eye on it so it doesn’t over cook.
  • Let cool and then slice into 8 squares.

Whole 30 compliant!