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
Do you start your day with a sugar-filled yogurt because you cannot stand the regular old plain yogurt? Here is an alternative to the store-bought, sugar-filled yogurts. It’s delicious saves money to create your own. This is best to make the night before so the raspberries can soften and the juices from them can be mixed into your yogurt.
I added cocoa nibs to it…one of my obsessions. If you haven’t tried, you must! Its a pure/raw form of cocoa before processed. I buy on amazon or at whole foods. Cocoa nibs are filled with fiber, magnesium, iron and also add so much flavor!
- 1/2 cup frozen raspberries (layer first)
- 2/3 cup plain greek yogurt (wallaby is my favorite)
- 1 tbsp. chocolate whey protein (optional)
- 1 tbsp. cocoa nibs
- 1/4 cup unsweetened almond milk
- 1/4 cup oats (optional)
Store in a sealed container overnight and mix it up in the morning and enjoy!
277 Calories, 11g Fat, 7g Fiber, 9g Sugar, 23g Protein
So, this year for my birthday I wanted a healthier treat and have been wanting to try black bean brownies for years and have never done it. So, I found a recipe for my husband to make from minimalistbaker.com They were really good! You could not taste the black beans at all and definitely felt like a treat! I will make again. They did break apart easy so they were a little messy. But, other than that, very good. I think next time I will try them with nuts inside too.
- 15oz can black beans, rinse and drained
- 2 large flax eggs (2.5 tbsp. flax meal + 6 tbsp water)
- 3 tbsp coconut oil, melted
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup raw sugar
- 1 1/2 tsp baking powder
- Optional: crushed nuts or choc chips (we didn’t add anything in this time)
Preheat oven to 350. Lightly grease muffin pan. Prepare flax egg by combining flax and water in food processor; pulse a few times and then let it sit for a few minutes. Add remaining ingredients besides the optional toppings.
Distribute batter into 12 count muffin pan and smooth the tops with a spoon. Option to sprinkle with crushed nuts or chocolate chips. Bake for 20-25 minutes or until tops are dry and edges pull away from the side.
Remove from oven and let cool for 30 minutes before removing from pan. They are tender so gently remove with a fork. Enjoy!!
Nutrition Info: Per Brownie (12 total): 115 cal, 5g fat, 3g fiber, 8g sugar, 3g protein