I like this breakfast because it is filled with healthy fat and protein to keep you satisfied for a few hours. It is also very low in sugar! The coconut oil helps smooth the taste of plain yogurt. Not only is this perfect in the morning, but also if you are looking for a “dessert” after dinner. This will do the trick!
- 2/3 cup plain Wallaby 2% Greek yogurt
- 1 tbsp vanilla protein (or one spoonful of vanilla yogurt)
- 1tbsp organic coconut oil (liquid form)
- 2 tbsp unsweetened coconut chips
- 1 tbsp chopped pecans
359 Calories, 21g Fat, 1g Fiber, 6g Sugar, 22g Protein
WOW! These are a delicious! My friend Bethany passed this recipe on to me months ago and I just got around to making them. These are gluten free and low sugar. You will not be disappointed…the perfect weekend treat!
- 2 1/2 cups almond flour (can buy that way or make your own)
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup coconut oil
Preheat oven to 350 degrees. Mix all dry ingredients together and then add wet ingredients. Roll into balls and bake 9-11 minutes.
15 Servings/Per Serving: 200 calories, 17g fat, 2g fiber, 7g sugar, 4g Protein
Yum! I’ve been making these smoothies for the kids mid-afternoon for a healthy snack. They love the vibrant color and they get so excited for it! I love the Whole Foods Plant-Based Nutrition Shake Dark Chocolate protein. It is loaded with vitamins and minerals and the base of the powder is from pea protein, hemp protein and brown rice protein. I also like it because the sugar is low, it is sweetened with stevia. I like adding coconut oil in smoothies – it helps you feel full for longer and is healthy for brain health.
- 1 cup unsweetened almond milk (may need to add a little more while blending)
- 1 scoop Whole Foods Plant Based Nutrition Shake Dark Chocolate
- 1/2 frozen banana
- 1 cup frozen organic blueberries
- 1 tbsp. organic coconut oil
- 1 large handful fresh kale
Blend and enjoy!!
484 Calories, 21g Fat, 11g Fiber, 24g Sugar, 20g Protein
This carrot cake granola is the perfect way to sneak a veggie in your morning routine or snack. It tastes delicious plain or when added to yogurt or milk. It has just a hint of sweetness from the maple syrup and is loaded with nuts. If you need extra sweetness, you can add raisins to it after it is baked.
- 2 cups gluten free oats
- 1 cup freshly shredded carrots
- 1 cup pecans pieces
- 1 cup walnuts pieces
- 1/2 cup shredded unsweetened coconut
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Mix oats, carrots, pecans, walnuts and coconut in a large bowl. Mix all spices together in small bowl. Add all ingredients together to large bowl and mix well. Bake for 20 minutes and let cool.
Yum, yum, yum! There is nothing like a little fresh popped popcorn at night when you want a little snack. This is my go-to snack! It’s nice because you have to go through a little effort to make it instead of having something packaged in your pantry. And, it only has 2 ingredients. I also like it because popcorn has fiber and protein that helps fill you up and leave you satisfied.
- 1/4 cup Organic Popcorn Kernels
- 1 tbsp coconut oil
Add oil and kernels to a dutch oven over high heat. Cover and set the timer for 5 minutes. 5 minutes is usually always perfect, but if kernels start to slow down less than every couple seconds on popping, remove from heat before burning begins.
138 Calories, 9g fat, 2g fiber, 3g protein