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!

Ingredients:

  • 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)
Directions:
  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

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.

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!

No-Bake Chocolate Peanut Butter Protein Bites

A client asked me for snack ideas so I asked my colleague Ruthie to share with me her protein snack bite recipe.  I’m including that recipe under this one for reference.  I had a friend ask me what to substitute oatmeal for in these kinds of recipes and it got my wheels churning.  Here is what I came up with and they are really delicious.  Bonus, these are also grain free, gluten free and dairy free. Enjoy!

Ingredients:

  • 3/4 cup + 2 tablespoons natural peanut butter (almond butter will work too)
  • 1/4 cup raw honey or maple syrup
  • 3 scoops of protein powder (96 grams) – I used vanilla but any will work
  • 4 teaspoons water
  • 1 teaspoon vanilla extract
  • 2/3 cup almond flour
  • 3 tablespoons cacao powder
  • 3 tablespoons mini semi-sweet / dark chocolate chips OR cacao nibs
  • 2 tablespoons chia seeds
  • a pinch of salt

Directions:

Combine all ingredients in a bowl until well incorporated.  If it feels too crumbly add a teeny bit of water.  Too wet, add a bit more protein powder.  Roll into balls with about a spoonful of dough and place in a parchment lined container.  Store in the fridge for up to a week (they won’t last that long).

Ruthie’s fave: Protein Chia Seed Balls via Camp Makery!