larabars

Cocoa Nut Butter Protein Balls

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These are sooo easy and can be modified however you want if there are allergies!

Ingredients:
- 5 cup QUICK oats (old fashioned requires more sweetener IMO)

- 1 cup any Creamy nut 🥜 butter (just make sure it’s clean and there’s no added sugar or oil)

Yogurt, Shakeology powder, loose granola on top!  1.5R, 2Y, 2 tsp

Yogurt, Shakeology powder, loose granola on top! 1.5R, 2Y, 2 tsp

- ¾ cup sweetener of choice (I combined local Honey🍯 and Pure Maple Syrup)

- ½ cup cocoa

- 2 scoops / packets Shakeology (any flavor and either whey or vegan will do)

** if for a kids’ class, you could switch 1 cup of Oats with 1 cup Rice Krispies for a crunch

**other modifications can be diced cranberries, nuts, coconut or chocolate chips. These will require more sweetener to make it sticky enough to hold, so instead swap out ½ cup Oats for these modifications.

Directions:
1. Mix together with a mixer or you’ll get an arm workout too. It doesn’t matter which order you add ingredients, I mix once all are in the bowl.
2. Roll into balls (24-30), or put in a 13x9 pan and make bars (yields ~20-22 bars depending on thickness).

Serve with plain greek yogurt for breakfast (see above) with 2 - 3 balls (these are sweet enough so you don’t need a sweetened yogurt like Vanilla, and then you forgo the additives that aren’t great for you anyways). You can also put additional Shakeology in your yogurt and stir together before topping with loose granola, or crumble a few balls.

For lunch these can be a healthy carb (2-3 balls), or for snack (kids 4-5 balls, adults 2). These are heavier than my 21-Day Fix Granola Balls so I limit these to heavy fitness days like training, or days I work out for longer than 40 minutes.

Let me know how you like them! I find them very kid friendly!

Pumpkin Muffins (from WW)

spice cake mix

Let me start by saying, I "try" to make clean food as much as possible, but there are times when you're at a crossroads... semi-processed at home, or completely processed at the store.  This recipe allows you to still bring a homemade treat with similar, or better, nutrients than the store and your house will smell delicious in the process.  And it is SIMPLE - only three ingredients!  Get ready for this...cake mix, water, canned pumpkin.  Bam. Easy right? 

I prefer Duncan Hines SPICE cake mix.  I love the flavor it brings out and it's always a hit.  But, Duncan Hines doesn't state that they are a nut free factory so if I'm making this for a party or school, I always use Betty Crocker who I've been told, is safe for nut allergies.  **My family only has coconut allergies so I'm going off what I've been told.   

US version:
1 box Duncan Hines spice cake mix
1/2 c water
1 15 oz Libby's canned pumpkin

Australia version:
1 box vanilla cake mix
1/4 c water
1 15 oz Libby's canned pumpkin
1-2 TBSP Pumpkin Spice***, to taste (the batter doesn't have eggs so you won't get sick tasting it, but don't eat it ALL! speaking from experience here) ;)

*For a party, sift powdered sugar on top for that extra WOW factor. You could ice them, but I find them sweet enough and powered sugar really is impressive enough without hiding the flavor of everything else.

**I usually double this recipe when I make it because my kids seriously go through this super quick and I can spread the love to teachers, neighbors, church morning tea, etc. or freeze them.  They are great frozen and then reheated once they thaw. 

***if you don't have Pumpkin Spice on hand, save your money and make it. It's super simple and I make it in large batches so it lasts for month.  I use it in a lot of things so it's handy to have around and no need to spend $4-5 on a small jar: 1.5 TBSP ground cinnamon, 1 tsp ground ginger, 1 tsp ground allspice, 1 tsp ground nutmeg, 1 tsp ground cloves. 

DO NOT MISS THIS!  You do not make the recipe with the instructions on the box...disregard that, you only use water and canned pumpkin so this is egg free, nut free, butter free, and oil free too.  Also, this is not 21-Day Fix approved, but again, one of those splurges where you want to bring homemade, have people talk about you for days and make everyone in your house think you are AMAZING! 

21-day pumpkin muffins you've been waiting for!!!

I have gotten so many requests for these that I wanted to share it with everyone!!  Here you go!  My favorite way to eat these is with ¾ cup plain greek yogurt, or 2 eggs.  It's a great breakfast or snack choice. 

Pumpkin Muffins
1 1⁄2 cups whole wheat flour or spelt flour for milder flavor
1 TB pumpkin pie spice*
1 tsp baking soda
1⁄4 tsp baking powder
1⁄2 tsp salt
2 eggs
1⁄2 cup honey
1/3 cup melted butter 1 cup pumpkin puree

Directions: Preheat oven to 350. Line a muffin pan with liners or use nonstick spray. Using a whisk or fork, mix together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make a well in the center of the flour mixture and drop in the eggs, honey and melted butter. Mix together until well combined. Fold in the pumpkin puree. DO NOT over mix. Pour batter evenly into muffin pan. Bake until golden brown and a toothpick comes out clean, about 18-20 minutes or 10-12 minutes for mini muffins. Store at room temperature or freeze. Serving size 1 muffin.
21 day fix container: 1 yellow

***Don’t have pumpkin pie spice? Make your own! Here is that recipe!***
1 1⁄2 TB cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1 tsp nutmeg

Directions: Place all in small, sealable container and mix together. Store in cool dry place up to 6 months. Yields almost 3 TB.