GF & DF Peanut Butter Chocolate Chip Cookies

These are my new go-to cookies for kids, adults, BBQs, and all events in between. You could make them with any nut butter and they’re pretty safe for all events. As written, they’re Gluten free and Dairy free and pretty FODMAP safe in general! Since being diagnosed with IBS, I’ve had to learn to modify recipes and there are a ton that can still be delicious. This. Is. One. Of. Those. :) And easy enough for your kids to make it, so #winning!! I love getting my kids in the kitchen to help and hope they’ll grow up spending time in the kitchen with their wife and kids one day.

Not only are these easy, but you probably have all the ingredients on hand so there’s little cost to these. I hate when I’m half-way through a recipe and find I don’t have everything. Yes, I know if I gathered everything ahead of time, that wouldn’t be possible, but except for Rachel Ray, does anyone really do that??? LOL

INGREDIENTS:
1 cup CLEAN peanut butter (no added oils or sugar)
1 cup old fashioned oats
1/2 cup maple syrup (you can sub honey if you don’t have any on hand)
2 eggs
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp salt
1 cup chocolate chips (dark or semi-sweet) ** chose dairy free if you have allergies

DIRECTIONS:
1) Combine all wet ingredients and blend well. I prefer my Kitchenaid mixer because I can turn it on and walk away to prep something else.

2) In separate bowl, combine all dry ingredients and stir well.

3) mix the dry ingredients into the wet ingredients and stir well. Add chocolate chips and fold in.

Put on silicon baking sheet so no oil or butter is needed. I love these and this mat has lasted me 6+ yrs. You can get them super cheap on Amazon! Buy a 2-pack so while one is cooling the other can go straight in the oven. These won’t spread much so you can put a lot of batter on one sheet. Watch the oven till you’ve made these 1-2 times. You don’t want to overcook anything with peanut butter because they dry out super quick. I cooked these at 160 degree celsius / 350 farenheit for 9 minutes.

Enjoy and let me know how you modify this!!

You always need to have quality control. Make sure you they’re safe. I’m a good mom like that :)

pre-oven. the batter has raw eggs, but if you’re like me and don’t care, it’s a little yummy!

Paleo, GF, DF Lemon Cookies!

When I hear all those “free” words I think, “hummmm, what’s left? can these be good?” Well, let me be the one to tell you, YES. THEY. CAN. They are FODMAP approved cookies and my kids devoured them in no time flat. Don’t believe me? I made 14, and before I could get the picture of them straight from the oven, this is what happened… LOL 8 left!

3 ingredients and super easy so read this and then let your kids make them! Maybe they’ll even clean up, but that might be pushing your luck :)

1 cup almond flour
1/2 cup maple syrup (not Aunt Jemimas, get the real stuff!)
1 lemon zested
1 lemon juiced, seeds removed

Add all ingredients to a bwl and stir. Put in ziplock bag and freeze for one hour. I froze mine overnight so weather bland looking, but they tasted just as good. Use a fork to make texture marks if you want, adds flair :) Cook at 160 celsius / 350 farenheit for 8-9 minuets. Let them cool before removing from silicon sheet.

Makes 14 cookies, 116 calories each, 8g fat, 7.5 g carbs, 3.7g protein. Ultimate Portion Fix containers = 1 tsp, .5y

No Bake Cookies

Granola bar options (great for school lunches, morning tea, afternoon tea, etc)

I’ll be honest, I’m not usually a fan of “no bake cookies” so I was skeptical of these and only made 1/2 of the recipe in case they weren’t good. I am not throwing good food away so it pains me to waste peanut butter or chocolate, let alone BOTH in the same recipe. I mean, who does that?!?!? That being said, these were AMAZING and D E V O U R E D the same day we made them, so take my advice, make the full recipe, or double it :) I imagine these will freeze well and I’ll test it out with the next batch since we start school again Monday.

I am very cautious searching for 21-day fix recipes on Pinterest because you have NO IDEA what the person knows who posted it and I see recipes ALL THE TIME with brown sugar, white flour, etc which right there tell me… NOT 21 DAY FIX APPROVED. I hate to see my clients get derailed and waste their time, so this is why Fixate Cookbook is money in the bank! It covers all your meals, snacks and treats. TREATS y’all, not cheats. Lets use the proper mindset so we enjoy life and don’t punish ourselves or think it’s not ok for a treat here or there. Every day is an issue, but none of us are doing that. If you are, chat me up so we can talk and I can help!

Here’s the recipe as I modified it:
-1 cup creamy peanut, or almond, butter (watch ingredients, should only be peanuts, possibly salt, but not added sugar or oil!!)
-2/3 cup honey (*fun tip - buy local honey to prevent allergies!)
-1/3 cup olive oil (or 1/2 cup coconut oil)
-2 tsp vanilla
-6 TBSP cocoa powder
-2 1/4 cup QUICK oats (I find old fashioned soaks up the honey and makes this too dry)

Combine nut butter, oil and honey over low heat in a saucepan until all creamy and mixed well. Remove from heat and pour in oats, vanilla and cocoa powder. When everything is mixed well you can drop in round balls for “cookies”, pour into an 8x8 pan for “granola bars”, or roll into balls to serve as finger foods for afternoon tea.

21 day fix container counts: Cookies - makes 24-30 and roughly 1 yellow container.

Step 1 (maybe after you licked the spoon - just saying!)

Step 2 - oh my word this looks scrumptious

Step 3 - Yeah, I want to dig right in too. I do usually for QC. :)

Joy of Cooking + Cadbury Chocolate = LOVE

Does this make you want to lick the beater? Yeah, I did me too and I didn’t regret it. 2B Mindset - “Enjoy the treat, and move on.”

I couldn’t decide between milk and dark chocolate so I added both! No one will complain, I’m sure of it :)

Dear Illiana, 
Normally I’d feel like a fraud today 🤦🏼‍♀️. I know you’ve been working on my mindset for 2 months now, and I thank you 😍. 

I know I have chocolate addictions 🍫, stress eat, emotional eat 😷 and am a rockstar at my diet, and then —> all about the cookie 🍪 dough and brownie batter. After rocking it during LIIFT4, today, my MOM WOULDN’T ANSWER HER PHONE 📱and a tropical storm is headed for my hometown in N.C. So, I’m letting you know, cookie dough 1, Stephanie 0!!! 

But here’s the gain!!! I would have normally considered this a CHEAT, thrown in the towel for the rest of the day, and it would be a downward spiral of nothing good. But you’ve given me the tools in 2B Mindset to 1) enjoy the treat, and 2) move on with my water first, veggies most, “plate it” plan and 3) let the rest of the day be just that, my regular day and still pull off some victories. Every day does not have to be a weight loss day and I get to chose that and am in teh driver’s seat.  

I love the guilt free, easy, smart methodology you teach. I can totally overlook that you’re a Dietician for UCLA and this Trojan fan still loves 😘😘 you. 

Game on tomorrow 🤗, but today IS NOT DONE💁🏼‍♀️!!! Where my challengers at?!! You guys are proof this is FOR LIFE!!!

PS - can you smell the cookies? Joy of Cooking cookies, with Cadbury Milk Chocolate hidden inside so you can’t see = yummy surprise and delicious smells!

if you want the recipe, it’s here ——>

Preheat the oven to 375. Grease or line 2 cookie sheets.

Whisk together:
1 cup plus 2 Tbs all-purpose flour
1/2 tsp baking soda

Beat in a large bowl until well-blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar

Add and beat until well combined:
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla

Stir in the flour mixture until well-blended and smooth. Stir in 1 cup chocolate chips (I usually add an extra 1/2 cup because LIFE IS SHORT).

Drop the dough by heaping teaspoonfuls about 2 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, about 8 - 10 minutes. Let stand briefly, then remove to a rack to cool.

Makes about 36 cookies it says, but I call BS on that unless I really eat THAT MUCH DOUGH. I’m going to pretend it’s an exaggeration because this recipe has never yielded that???

Cookie dough - thank me later!

I know you’re thinking, yeah right. I would be too had I not tried it. If you know me well, you know that giving me baked cookies is like a mic drop. WHAT? I’ve literally had people drop off tubs of Tollhouse cookie dough and I think … “these people get me!” haha

Ingredients:
-1 packet / scoop Vegan Vanilla Vanilla Shakeology *whey doesn't turn out as well
-tsp melted coconut oil
-2 tsp nut butter
-¼ cup unsweetened almond milk
-dash of salt (optional)
-1-2 TBSP dark chocolate chips (depending on your plan, you know how much you can have ;)

Mix it all together until it's the consistency of cookie dough and add a little more liquid if you prefer.  Then top with chocolate chips and enjoy!

Easter Egg Fruit Pizza

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A festive Easter egg sugar cookie fruit "pizza" with strawberry cream cheese frosting. You can make it super simple with a sugar cookie mix or make it from scratch.

Ingredients
1 pouch sugar cookie mix (or your favorite FIXATE Cookbook clean recipe)
½ cup (1 stick) unsalted butter, softened
1 egg
4 oz cream cheese, softened
1 TBSP powdered sugar (or stevia to keep it clean)
¼ tsp vanilla
½ cup strawberries, chopped
approx. 3 cups fruit cut into pieces (the picture shows strawberries, raspberries, blueberries, and blackberries)

Directions can be found HERE.

Oatmeal Peanut Butter Easter Eggs

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I'm not trying to be a debbie downer, but at Easter, I feel like sugar becomes the focus very easily!  There are mollies, chocolate and Peeps everywhere.  How gross are those marshmallow things?!?! I try to limit their sugar and focus on the reason for the season.  Yes, we do egg hunts, and sometimes 3-4 in a weekend, but I fill them with tattoos, erasers, and various non-sugary items that make the kids equally happy!  I promise! My kids are not deprived and there's no mis-behaving or sugar crashes an hour later so we all win!  These are a fun way to indulge a little without eating a sugar stick and festive too.  I switched some of the ingredients to keep it clean. 

Ingredients:
2 ½ C quick oats
3 TBSP peanut butter (keep it clean, should be just nuts and maybe salt)
¼ C maple syrup
1 tsp. vanilla
5 TBSP unsweetened almond milk
¼ C mini chocolate chips, opt (I prefer Dark Chocolate)
Sprinkles for decoration
Plastic eggs, wash first

Directions: 
In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.  Once combined, add chocolate chips. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.

Happy Easter!! The Lord has Risen Indeed!

Flourless Carrot Breakfast Cake

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Ingredients
2 C gluten free oat flour (gluten free oats ground into a flour)
1/2 C granulated sweetener of choice (Stevia pref)
1 TBSP baking powder
pinch sea salt
1 small carrot, grated finely
1 C dairy free milk (Silk Unsweetened Almond Milk pref)
1 egg
1 tsp vanilla extract
6 T nut butter, melted (I used almond butter)

For the protein frosting
3 scoops Vanilla Shakeology
1-2 TBSP granulated sweetener of choice (opt)
1-2 TBSP nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out

Instructions can be found HERE.  * This breakfast cake is best kept in the fridge, and is freezer friendly too.

Paleo Creme Eggs

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OH MY WORD, AMIRIGHT???? I have got to have these…

Ingredients:
For the chocolate shells:
150g cacao solids (a.k.a. cacao liquor/paste)
150g cacao butter
4.5 tbsp raw honey or maple syrup
¼ tsp vanilla powder (optional)

For the white creme filling:
25g cacao butter
80ml coconut cream
2 tbsp maple syrup
1 tbsp coconut oil
1 tbsp cashew butter (or coconut manna/oil)
1 tbsp vanilla extract

For the yolk creme filling:
4 tbsp of the white creme filling
½ tsp maca powder
½ tsp ground turmeric

Directions can be found HERE.

Chocolate Peanut Butter Bar

Y'all, it's time to ROCK some Shakeology worlds!!!  This is for those concerned about noisy morning blenders, those that don't want to drink a shake (I don't understand this, but that's ok), not having time to make stuff, or NEEDING that sweet treat. PLUS...This is NOT a refeed item so you can have it any, and every day.

Step 2 (after mashed bananas, water and peanut butter are well blended, heat in a microwave safe bowl for 30 seconds. Or you can heat before, whatever your preference is, just make sure you do this step BEFORE adding Shakeology.

I used Vegan Chocolate in this recipe, but you could use Vanilla or Cafe Latte just the same and it doesn't matter if it's the Whey or Vegan formula (I'm lactose intolerant so I use Vegan).  You can also call them "Amaze Bars" because they are pretty AMAZING!  Each is equivalent to ❤️💜🥄 , but if you need a green, add spinach before blending and that works too. But make sure you blend long enough because no one wants to bite in a chocolate bar and get a spinach leave :/

Last step, smooth batter into a longer size tupperware so bark won't be too thick, otherwise it's hard to bite into. 4" x 6" is good.

This is super simple to make and you’ll store them in the freezer to grab-and-go so feel free to double, or triple, the batch.  They will disappear well before they could ever go bad.  

These are NOT to take in your purse for later or you will have a sloppy mess and hate me; these are a 'remove and eat now' kind of thing.  

FYI - Freezing Shkeology is fine, but it should not be heated over 175 degrees or it will lose it's nutritional content.  No one wants that because there is good stuff in here and 70 Superfoods in one meal is hard to come by for this price!  Can't beat a nutritious $5 meal!

Then enjoy, you don't have to share if you don't want to! This is ONE PORTION!

Ingredients: 
1/2 Banana (mashed),
1/4 cup water,
1 tsp peanut butter

Add the above ingredients into a medium mixing bowl and once stirred together, heat for 30 sec in the microwave to soften. Mix with electric hand mixer.  

Then add 1 scoop/packet of whatever flavor you choose of Shakeology and mix until smooth. (AGAIN, you do not want to heat shakeology, it looses it's nutritional goodness so it's important to add AFTER microwaving).  Keep this in mind if you add coffee to your shakes...add cooled coffee for an iced coffee shake or just buy Cafe Latte and make life easy!

This is vanilla, 1/2 banana, peanut butter

Lightly spray flat container with olive/coconut oil (I used olive oil). Put mixture into a long container and smooth out into corners and tap to level out. If you use a short container the bar will be very thick and harder to bite into.  Place lid on container and freeze 3-4 hours.  Bar should be hard when you try to remove it so if it's not, leave it in the freezer longer. 

Remove from container and wrap in aluminum foil. Store in freezer.  ENJOY!!!

Updated based on questions I've received, yes,  you can also use Strawberry or Greenberry!  I'd use berries, peaches, kiwi, or pineapple instead of banana if you want.  You can add berries to Vanilla as well.  There is no wrong way to eat this!!

Banana Chocolate Chip Donut Holes

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It's hard to look at these and think "clean" but they are and you'd never know.  You can make this recipe as doughnuts, muffins, or bread.  

Ingredients:
-3 ripe bananas
-2 cups old fashioned rolled oats
-2 large eggs
-1/2 cup pure maple syrup
-1 tsp baking powder
-2 tsps vanilla extract
-1/2 tsp kosher salt
-1/4 cup cocoa powder  
Optional: 1/2 cup chopped walnuts or chocolate chips (mini or regular are fine, but try to chose semi-sweet if you can't find dark)

Directions:
-Preheat Oven to 350 degrees. Line a loaf pan with parchment paper or use non-stick spray, silicone liners, or muffin liners
-Combine bananas, oats, eggs, maple syrup, baking soda, vanilla, cocoa powder, and salt in a blender or food processor. Blend/process until you have a smooth batter, about 1 minute. (If using walnuts or chocolate chips, fold into the batter once well blended.)
-Pour into prepared pan of choice. If making a bread it looks pretty topped with banana slices.
-Bake until toothpick inserted in the middle comes out clean. About 25 minutes for bread, or 15 min for muffins or doughnuts (if using a doughnut pan).
-Let cool in pan, invert loaf onto cooling rack to cool completely or take out muffins using a buttered knife to go around the edges. Place on cooling rack.
-ENJOY!!!

21 Day Fix containers: 1 Y, .5 P

Pumpkin Muffins (from WW)

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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! 

Pumpkin Cookies

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These taste like warm oatmeal cookies with a creamy pumpkin filling you'd find in a donut. Yes I said the word donut on my blog ;)  The fat content is minimal because we use organic extra-virgin coconut oil, plus they’re gluten-free!  It's always a win if you can stay on target with your goals and please the whole family, while indulging. You don't have to disown sweets to tone and lose weight and these are in line with 21-Day Fix container system.  

SERVES: 9 (1 pie each)

INGREDIENTS - COOKIES:

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I served these with creamy peanut butter on top and they were delicious too. I stored in the fridge and we used them in school lunches, breakfast with yogurt, dessert with cream filling or like this (above). You can't go wrong.

• 1 cup dry old-fashioned rolled oats

• ½ cup gluten-free all-purpose flour

• ½ tsp. ground cinnamon

• ¼ tsp. baking powder

• ¼ tsp. sea salt (I prefer Himalayan salt)

• ¼ cup extra-virgin organic coconut oil

• ¼ cup coconut sugar

• 1 large egg

• ½ tsp. pure vanilla extract

• ½ cup chopped raw walnuts (opt)

INGREIDENTS - PUMPKIN FILLING:

• ¼ cup heavy whipping cream

• ½ tsp. unflavored gelatin (preferably from grass-fed cows)

• ½ cup 100% pure pumpkin puree (this is hard to find in Australia)

• 2 Tbsp. coconut sugar

• 1 pinch sea salt (I prefer Himalayan salt)

• ¼ tsp. ground cinnamon

• ¼ tsp. ground ginger

• ¼ tsp. ground nutmeg

• 1 dash ground cloves

• ½ tsp. pure vanilla extract

DIRECTIONS - COOKIES:

1. Preheat oven to 350º F or 160º C

2. Line baking sheet with parchment paper and lightly coat with spray (I prefer Olive Oil spray).

3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.

4. Combine oil and sugar in a medium bowl. Using electric mixer beat until light and fluffy.

5. Add egg and extract; beat until well blended.

6. Gently fold in oat mixture and mix until just blended.

7. Fold in walnuts (if desired) and mix until just blended.

8. Spread 18 rounded Tbsp. of dough onto lined baking sheet.

9. Bake 6 to 8 minutes, rotating baking sheet once halfway through, or until golden brown.

10. Cool cookies completely before filling (hot cookies will melt the cream filling).

DIRECTIONS - PUMPKIN FILLING:

1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.

2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.

3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.

4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.

5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.

DIRECTIONS - WHOOPIE PIES:

1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair of scissors.

2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.

3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight container for up to 4 days.

21 Day Fix containers:  1.5 Y, .5 B, 1 tsp
80 Day Obsession containers:  use this for re-feed days only (always before leg day).  

Fixate Whoopie Pies can be found in Autumn Calabrese's Fixate cookbook, along with hundreds of other 21-Day Fix approved recipes.  You can buy it HERE. 

Peanut Butter Cookie Dough Brownies

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You're welcome. :) A non-clean recipe that will make your mouth water just by reading it I'm sure!  This might just be THE Valentine's Recipe that wins your date's heart!  

I like to take shortcuts here I can and when it won' the noticed and change the results.  So, I start with Ghiradelli Triple Chocolate Brownies.  For this you just need 1 egg, ⅓ c vegetable oil and ⅓ c water.  I modify this and encourage you to do the same; YOU WILL NOT NOTICE!  Instead of ⅓ c vegetable oil I do 1/2 unsweetened applesauce and 1/2 olive oil. literally pour both in the same ⅓ cup so it's whatever portion you want.  You could even do ⅔ of it applesauce and less oil.  This is plenty rich that you won't notice and I personally prefer brownies less oily.  Bake as instructed on the box and set aside to cool. (Instead of spraying the pan, I line it with aluminum foil or parchment paper so the brownies come out seamlessly, but DO NOT life out till they've completely cooled or they'll crack / break).

While this is cooking you can start making the peanut butter cookie dough. 

Ingredients:
1/4 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup clean creamy peanut butter (why add oils and sugars you don't need)
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt

Mix together and spread on top of COOLED brownies. There are no eggs in this cookie dough so if some jumps in your mouth, you're all good :) WHEW, that might have happened to me!

Now it's time to make the fudge topping.  When I made it, I had no cream so it was a little watery and messy.  I had low fat 1% milk which was not ideal, but still tasted AMAZING! 

Ingredients:
3/4 cup bittersweet chocolate chips
1/4 cup heavy whipping cream
1 tablespoon granulated white sugar

Microwave these ingredients together for 30 seconds at a time so you don't burn the chocolate.  Not only would that be a sin, it is so hard to clean up and wasted chocolate.  I'm just not ok with that, so if it happens, don't tell me! Lets agree on that :)

**If it's more watery than you'd like, add more chocolate chips, but you won't need more richness so try to use cream and this turns out perfect!

Yuuuummmmyyyyy!  These are really delightful!  And they freeze well.  This portion on the plate was good for 4 boys, 2 dads and 2 moms.  It's 13 in total and I froze the rest because my husband's rule is I can't give ALL baked goods away.  He wants to have some the next night too.   My goal is always to GIVE ALL OF IT AWAY because I work from home and DO NOT want to get caught eating the other 3 we had left over :/

Fixate Peanut Peanut Butter Squares

Whenever I make something from "FIXATE" cookbook, written by Autumn Calabrese, I think "fixate it and forget about it!!" Sounds funny, but she is the one that designed the every popular "portion controller contain system" with Beachbody.  So when you make anything in her cookbook you have the exact container portions per serving.  She also lists the nutritional info (carbs, fat, etc) but if you're doing Beachbody programs popular....YOU WILL NEVER COUNT CALORIES AGAIN!  SERIOUSLY, you won't! I lived by My Fitness Pal app and scanned in all my food to be under 1300 calories a day and I never look at the label now exact to check that the ingredients are clean because I know I'll measure out what's right for my husband and I and it's no different than measuring for any other recipe.  So the stress is gone and it's super cheap ($20!)  You can get it HERE if interested.  

I made this yesterday with Matthew and I know I'm biased, but I think ours turned out even better... Here are my takeaways...

1) do this with your kids. Matthew made the whole thing. Is that bad I let him use the mixer? He knows to keep hands out and doesn't let it spin out of control and I'm right there, so I feel OK about it. He cracked the eggs and all and so far, we've found no shells!  Maybe I should eat a few more to make sure :)

2) Dark chocolate chips are fun add on.  White Chocolate chips could be good too, but dark chocolate is the best for you, so there you go, but we are eating dessert...so...

3) Use creamy PB as instructed 🙄!!! I don't like to deviate from recipes and was stressed that all I had was crunchy so I went to Wooly's to get creamy and then grabbed my dark chocolate chips and left, totally forgetting the reason I went.  Chocolate has that effect on me :/  It's not bad, but I'd like it better without the crunch.

4) This would go great with ice cream, esp if slightly warm.  Of course you need to chose wisely if you're doing 21 day fix for restuls, but if you're on the 80 / 20 maintenance plan, then have a spoonful and call it a day. Otherwise, I think the tartness from plain .5%-2% fat Greek yogurt would be good and then you'd stay on track!

5) This makes 16 servings and they're big. Counts as 1 yellow & 2 tsp. Worth every bit of it!!  I think I could chose this over wine and live with myself. :) 

6) I undercooked them by 2-3 min. since I"m still getting adjusted to celsius vs fahrenheit and was so worried I'd burn them.  Nothing is worse than overcooked or burnt desserts, esp PB flavor, so these were extra gooey, but I'm ok with that. 

7) DON'T SHARE. GET YOUR OWN!!!

Fixate picture: as recipe is written (creamy PB and no chocolate chips)

Ingredients:
-Nonstick cooking spray (I prefer Olive Oil and it didn't change the flavor at all)
-1 1/2 C clean creamy peanut butter
-1/2 C honey or maple syrup (I chose honey, get the cheapest kind since you'll go through a lot if you follow my recipes, same with maple syrup. I prefer Costco for both of these staples)
-2 eggs
-2 tsp vanilla extract (if you don't have vanilla extract you can sub almond extract, but do not do 1 for 1 as Google says you can.  It's way too strong and overpowers it. I'd do 1/2-1 tsp tops!
-1/2 tsp baking soda

Directions:
-mix everything together in a mixing bowl
-spread evenly into lightly coated 8x8 pan
-bake for 20-25 min in preheated oven (350 degrees).  it will continue cooking once you take them out and you can't cut them or remove them till they cool, so take out a little earlier than how you want them to look when done.  (esp if you added chocolate to them)
-cool and cut into 16 squares

21 day fix count: 1 yellow, 2.5 tsp, 182 calories, 7g protein, 1 g fiber, 10 g sugar, 13g fat

Café Latte Coconut Popsicles

Café Latte Coconut Popsicles 

Ingredients:
1 cup unsweetened almond milk
2 scoops Café Latte Vegan Shakeology
½ large banana
Popsicle sticks
Parchment paper
⅓ cup semi-sweet (or dark) chocolate chips, no dairy added (approx. 2½ oz.)
2 tsp. extra-virgin organic coconut oil
¼ cup unsweetened shredded coconut
2 Tbsp. finely grated orange (or lemon) peel (orange zest) (optional)

Preparation:
1. Place milk, Shakeology, and banana in blender; cover. Blend until smooth.
2. Pour evenly into four ice pop molds; insert a popsicle stick into each pop. Freeze for 3 hours, or until hard.
3. Line baking sheet with parchment paper. Set aside.
4. Place chocolate chips and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Set aside.
5. Place frozen pops on prepared baking sheet.
6. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over pops.
7. Sprinkle evenly with coconut and orange peel (if desired).
8. Freeze for 15 minutes.Your text caption goes here. You can change the position of the caption and set styles in the block’s settings tab.  
Yield: 4 servings, 1 pop each

Sinless cookies!!

Y'all I make these so often it's not even funny!  And guess who eats them first at every party I take them too??? THE GUYS!!!  I get lots of crap for the name "sinless cookies" and that they'd rather sin than eat healthy desserts, but every single time I leave with an empty plate and there are leftovers of the store bought or homemade cookies.  Try for yourself.  

tip - When my bananas start browning I peel them and cut them in half so that I have correct portions when I want to make a quick Shakeology smoothie, sinless cookies or banana bread. If your blender doesn't handle frozen fruit well then I'd slice them up as well before you freeze them so it has an easier time pureeing the banana. 

This is how you indulge, but you keep your gut in check. literally :) 

21 day fix containers: servings is 2 cookies = 1 yellow, 1/3 purple. 

80 Shift Shop recipes that are to DIE FOR!!

I was reviewing these tonight and seriously, my mouth was watering!  These sound amazing and there are desserts, snacks and meals all included, with container counts. You might wonder why I'm sharing all this info that requires a Beachbody on Demand membership, but it's because I know those that get the results are the ones that are all in... diet (clean eating), portion control (depends on the program...for 21 day fix I will get 2 carbs / day and Body Beast I will get 10!  and that changes throughout the program), exercise (streaming or DVDs) and Shakeology.  

If you skimp on any one of those, you're cheating yourself and not getting the most results out of your 21 day effort. Why waste your time?!?  You wouldn't brush your teeth with 1/2 the amount of toothpaste to save money and risk getting a cavity, so why would you drink 1/2 the serving of Shakeology to make it last longer?  First of all, you won't get the same nutrition out of it so you'll be lacking on some vitamins and you'll be hungry faster so there go your cravings, snacking and calories.  So I'm not worried with all these recipes that you won't need me.  YOU NEED ME and I NEED YOU :)   I do these programs too and your posts and encouragement is a two way street. 

So, who is going to help hold me accountable for round two of Shift Shop starting on Monday?  What you do in your house is your business till you make it out business.  These private groups in the My Challenger App are the secret sauce :) 

HERE are all 80 recipes, divided by week 1, 2, and 3. 

No Bake Cookies

There are so many ways to enjoy Shakeology and it is not limited to a blender for smoothies.  Try these!!  Hope you enjoy them as much as my family does!!

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Fro-yo Berry Bites

These are delicious and will have you thinking twice about ever reaching for cheesecake again!  Since I'm lactose intolerant, this is an awesome swticheroo for me and lets me still indulge without paying for it later. 

INGREDIENTS:
1/4 cup crushed almonds or almond meal
2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
2 tablespoons coconut oil, melted
2 cups plain Greek yogurt
2 tablespoons honey
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners

Directions can be found HERE.