Inside Out Peanut Butter Cups
(Makes 2 small servings)
2 tsp coconut oil
2 tblspoons Powdered Peanut Butter (I use the Just Great Stuff Brand)
2 tsp Chocolate / Vegan Chocolate Shakeology
2 tablespoons water
Foil muffin cups
Put coconut oil in microwaveable dish and melt
Add powdered peanut butter to melted coconut oil, mix and set aside
In another dish put Shakeology and start mixing water in until it's a thick pudding consistency
In muffin cups put bottom layer of peanut butter mixture, then a middle layer of the shakeology mixture, and a top layer of the peanut butter mixture.
Put in freezer for 30 minutes and enjoy!
These muffins are Candida / Paleo friendly and are perfect if you want something low-carb, grain & gluten free. I modified this recipe from the coconut bread recipe from TheCandidaDiet.com.
I divided mine up to make 12 equal muffins.
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup canned coconut milk (use only the creamy part on the top)
2 Tbsp. coconut oil
1/2 tsp. sea salt
1 tsp. aluminum-free baking powder
Stevia, to taste (if you like things sweeter I'm sure you could replace this with honey or maple syrup!)
(I personally left out the salt & stevia due to my meal plan right now)
Blend together the eggs, coconut oil, stevia and salt. Now add the coconut flour, coconut milk, almond flour and baking powder, and whisk until you don’t see any lumps. Pour into a lined muffin pan or grease pan with coconut oil and bake at 350F for 30 minutes. The top of the loaf should be firm and a light golden color. Remove from the oven and allow them to cool.
These are awesome heated up with some coconut oil! I'm sure they would also be delicious with cinnamon or almond butter on top.
Nutrition Facts (yes I counted)
Total: 12 muffins
Serving Size: 1 muffin
Calories: 110 c
Protein: 5.5 g
Need an alternative to mashed potatoes? These are perfect! They satisfied my comfort food craving without taking me off track of my current meal plan.
I have seen a lot of different recipes for cauliflower mash before but I just kind of winged this one. This is what I did:
1. Chop head of cauliflower into little pieces.
2. Put in saute pan with an inch of water and steam for about 5-6 minutes.
3. Drain water. Add steamed cauliflower to food processor or powerful blender.
4. Add and spices you would like. I used about 8 cloves of garlic (I'm Italian!) and some pepper.
5. Add 1 tablespoon of Extra Virgin Olive Oil.
6. Blend on high until it reaches preferred consistency.
7.Top with herbs of choice. (green onion, oregano, chives, etc)
*If it seems like it isn't puree'ing enough you can add little bits of water until it does. I recommend not doing so until you keep moving it around since there is already a good bit of water in the cauliflower from steaming it.
*If you want to I'm sure you could use a milk or almond milk to make them really creamy and could always use organic butter instead of oil, but I'm not allowed to have those :)
I had a medium sized head of cauliflower - it gave me I would say 4 cups of mash!
Try it out and experiment with different flavors!
SWEET POTATO FRIES
Got this recipe from my new workout plan nutrition guide and meal plan and BOOOM they ROCK! I've made these before but this was better :)
What you need:
2 medium sweet potatoes (cut into 1.2 inch strips)
4 tsp olive oil (I used melted coconut oil! it's better in high heat)
1/4 tsp black pepper
1/4 tsp cayenne pepper
1. Preheat oven to 400
2. Place sweet potato strips in a single layer on baking pan
3. Drizzle oil and sprinkle with both peppers
4. Bake for 30 minutes (Flip strips over half way!)