Food to keep you fit, lean, healthy and on track.

Kari’s Peanut Butter Protein Cookies

This recipe comes from the kitchen of our New Member Success Coach, Kari! She has labored over perfecting the recipe and they are pretty darn good.  They have a good balance of protein, carbs and fat to satisfy the sweet tooth without going totally overboard. They are totally awesome – thank you KARI!


  • 2 large eggs
  • 3 scoops Vanilla Protein Powder
  • 3/4 cup Extra Protein Peanut Butter (or regular)
  • 1 tsp baking soda
  • 2  3/4 cups almond flour
  • 1/4 cup of raw honey
  • 4 tbsp of coconut oil (melted)
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Combine dry ingredients in one bowl.
  4. Combine wet ingredients (except coconut oil) in another bowl.
  5. Mix the wet into the dry and then add the melted coconut oil.
  6. Scoop small amounts onto baking sheet and use fork to make “cookie” markings.
  7. Bake for 10 – 11 minutes.
  8. Place on rack to cool. Store in freezer.
*if the mix is too dry – add some peanut butter, if the mix is too wet – add some almond flour*

Two Ingredient Healthy Chocolate Mousse


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


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


  • 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)


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


  • 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


  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!


  • 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


  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.