Flourless Chocolate Cupcake with Peanut Butter Frosting

You really can’t go wrong with chocolate + peanut butter… but what if we throw in some chickpeas? Well, then this recipe is going to transform into a delicious Flourless Chocolate Cupcake with Peanut Butter Frosting 😍

I know, I know - nobody sits around thinking that chickpeas would be the best cupcake ingredient ever, but this is a ridiculously yummy cupcake AND it’s packed with protein, fiber, and iron. Plus, the frosting is going to blow your mind with another secret ingredient: superfoods!

Ingredients

- 1 (15 oz) can chickpeas, drained + rinsed
- 3 large eggs, lightly beaten
- ⅓ cup + ¼ cup pure maple syrup, divided use
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ¼ cup all-natural peanut butter
- ¼ cup unsweetened almond milk
- ⅔ cup Vanilla Whey Shakeology

Instructions

1. Preheat the oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray. Set aside.

2. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in the blender or food processor; cover. Blend until smooth.

3. Divide the batter among 12 prepared muffin cups. Top each cupcake with about four chocolate chips; push into batter.

4. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.

5. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

6. Add almond milk and beat until well blended. Add Shakeology; beat until well blended, scraping bowl occasionally.

7. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside. Once cupcakes are cool, evenly spread with frosting.

This recipe makes 12 cupcakes.

Portion Fix Containers: 1½ Yellow, 1 tsp.
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it.

Breakfast Brownies with Cheesecake Frosting

Bananas + beans = breakfast brownies… right? I haven’t lost my mind, so trust me and try this for yourself!

Whip up a batch of these on the weekend and just don’t tell anyone that the secret ingredient is black beans and I bet no one will be able to tell!

Ingredients

- nonstick cooking spray
- 6 large eggs
- 2 large ripe bananas
- ¾ cup canned black beans, drained + rinsed
- ½ cup unsweetened cocoa powder
- 2 tsp pure vanilla extract, divided use
- 1½ tsp baking powder
- ⅓ cup semisweet chocolate chips
- ¾ cup 2% cottage cheese
- 10 drops liquid stevia

Instructions

1. Heat oven to 350° F. Lightly coat an 8x8-inch baking dish with spray; set aside.

2. Add eggs, bananas, beans, cocoa powder, 1 tsp vanilla extract, and baking powder to a blender. Cover and blend until smooth.

3. Pour the mixture into the prepared baking dish. Sprinkle evenly with chocolate chips. Set aside.

4. Rinse the blender. Add cottage cheese, remaining 1 tsp vanilla extract, and liquid stevia. Cover and blend until very smooth.

5. Slowly pour the cottage cheese mixture onto the chocolate mixture in rows until most of the top is covered. Use a butter knife to marble the brownies by dragging the knife in straight lines from the left to right and then top to bottom.

6. Bake for 25 minutes or until the center is set and a toothpick inserted comes out clean. Let cool for 10 minutes before slicing.

7. Cut into 8 pieces; serve immediately or store refrigerated in an airtight container for up to 4 days.

This recipe makes 4 servings (2 brownies each) - how good is that??

Portion Fix Containers: 1 purple, 1 red, ¼ yellow, 1 blue, 1 orange
2B Mindset Plate It: A great breakfast option.

Fudgy Avocado Brownies

It’s Transformation Tuesday 🙌 And this month, we’re all about transforming ingredients into recipes you’d never imagine. We’re kicking things off with these delicious brownies with a secret ingredient: avocado!

With the boost of healthy fats from the avocado, these brownies are ultra-rich and chocolatey. No one will ever guess that these Fudgy Avocado Brownies are healthy 😉

Ingredients

- nonstick cooking spray

- 1 medium ripe avocado, mashed

- ¼ cup coconut oil, melted

- 1 large egg, lightly beaten

- ½ cup pure maple syrup

- 1 tsp pure vanilla extract

- ¾ cup unsweetened cocoa powder

- ½ tsp sea salt

- ¼ cup gluten-free flour

- ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350° F. Line an 8x8 baking pan with aluminum foil. Lightly coat with spray and set aside.
2. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.

3. Combine the cocoa powder, salt, and flour in a medium bowl; mix well.

4. Add the cocoa powder mixture to the avocado mixture; mix well. Add chocolate chips; mix until blended.

5. Pour batter into prepared pan; spread to make even. Bake for 33 to 36 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool for an hour before removing from the pan. Cut into sixteen squares.

This recipe makes 16 servings. 
Portion Fix Containers: 1 Yellow, 1 tsp.
2B Mindset Plate It: Enjoy this as an occasional treat. Be sure to track!

Chocolate Mousse

“Calories don’t do something to me. They are the energy to do something for me.”

How crazy is it that diet culture has us fearing calories, when in reality, calories are the energy we need to live this wild, amazing, beautiful life?! Calories are what help you focus at work, carry your body through a yoga flow, take care of your kids, have a conversation with your best friend, push hard through a workout. 

So, as you sit down to eat (maybe this Chocolate Mousse 😍)... thank the calories you’re putting into your body for everything they support you in doing!

Ingredients

- 4 oz soft tofu

- 1 scoop Chocolate Shakeology

- ¼ cup unsweetened almond milk

- 1 tbsp all-natural nut butter (almond, peanut, cashew)

- 1 medium strawberry, sliced (for garnish, optional)

Instructions

1. Place the tofu, Shakeology, almond milk, and nut butter in a food processor or blender - pulse until smooth.

2. Place mousse in a medium serving bowl; garnish with strawberry if you want! Other fun toppings could be shredded coconut, other sliced fruits, or even cacao nibs.

This recipe makes 1 serving.

Portion Fix Containers: 1½ Red, 3 tsp.
2B Mindset Plate It: A great protein + accessory as part of breakfast.

Avocado Brownies

3 Ways to Eat Like You Love Yourself

❤️ Have fun + be creative - from meal planning to grocery shopping to cooking… have fun with your food! For example, you can take out a new cookbook from the library, hit up the farmer’s market, or cook a beautiful breakfast for your family!

❤️ Take time to enjoy your food - put down the cell phone + turn off the TV, friends! When you focus entirely on what you’re doing (in this case, eating), your body will be more in tune with what you’re eating... and when you are full. 

❤️ Be mindful - don’t overcrowd your kitchen… not with chocolate bars + chips nor broccoli + salads either! Instead, take time each week to plan + prep. That way, you don’t feel bad having to throw out perfectly good food because it’s gone bad before you can eat it (I’ve been there) or force yourself to eat something that doesn’t feel good to you.

I’ve got one more delicious recipe for you this month, so let me know if you try these Avocado Brownies (and see if your fam can guess the secret ingredient!)

Ingredients

- ½ cup gluten-free, all-purpose flour

- ¼ cup unsweetened cocoa powder

- 2 cups semisweet chocolate chips

- 1 tbsp extra-virgin coconut oil

- 1 cup mashed avocado

- ½ cup + 2 tbsp pure maple syrup

- 2 large eggs

- 2 tsp pure vanilla extract

- 1 dash sea salt

Instructions

1. Preheat the oven to 400° F. Line a 9x12 baking dish with parchment paper, with paper coming up the sides of the dish. Coat with cooking spray + set aside.

2. Whisk together flour + cocoa powder in a medium mixing bowl. Set aside.

3. Place a double boiler over low heat with water 1-inch deep in the bottom. Add the chocolate and coconut oil to the top of the double boiler and stir occasionally until melted. Set aside.

4. Place the avocado, maple syrup, eggs, extract, and salt in the blender; cover and blend until smooth. Transfer mixture to a mixing bowl.

5. Stir melted chocolate into avocado mixture. Fold in flour mixture, adding ⅓ of the mixture at a time, until fully combined.

6. Spread mixture evenly in the prepared baking dish. Bake for 13 to 15 minutes, or until firm on top. Allow the brownies to cool completely in the baking dish.

Cut into 12 pieces and serve right away or store in an airtight container in the fridge for up to 4 days!

This recipe makes 12 servings.

Portion Fix Containers: 2 Yellow, 1 Blue 
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track!

Chocolate + Caramel + Peanut Butter No-Bake Superfood Cookie

You are not on a diet… and so, it’s time to say peace out to that diet culture mentality ✌️ 

When foods are completely off-limits, you actually give up control over your food choices… and you become more likely to overeat whatever your favorite “cheat food” is when you’ve been severely restricting what you are “allowed” to eat.

This is absolutely a practice that takes time, but if you can tune into your body and what it needs, you are able to eat intuitively and enjoy the foods you love, while still getting the results you want in your health journey. 

Today’s delicious recipe is an incredible Chocolate + Caramel + Peanut Butter No-Bake Superfood Cookie that is sure to be a new family favorite once you whip up a batch!

Ingredients

- 1 cup all-natural peanut butter

- 1 tsp pure caramel extract

- 1 cup dry quick-cooking rolled oats

- ½ cup honey

- 1 cup Chocolate Whey Shakeology

- 2 tbsp unsweetened shredded coconut

Instructions

1. Combine peanut butter, extract, oats, honey, and Shakeology in a medium bowl and mix with a spatula or clean hands.

2. Roll mixture into 24 balls (about 1 inch in size). Flatten each slightly so that it is shaped like a traditional cookie. 

3. Refrigerate for at least 1 hour before serving. 

You can store these in an airtight container in the fridge for up to 5 days.

Portion Fix Containers: ½ Yellow, 2 tsp.
2B Mindset Plate It: Enjoy as an occasional treat, be sure to track!

Chocolate + Banana + Peanut Butter = L O V E

This recipe is a perfect treat when you’re craving dessert (only 300 cal, 7 g protein, 3 g fiber) with macros I can totally get behind. Don’t undo all the work on the gym; in your kitchen. You’ve worked too hard and we are moving forward!

Ingredients
* 1 (6-inch) whole wheat tortilla
* 1 tbsp all-natural smooth peanut butter
* ½ large banana, thinly sliced
* 1 tbsp dark or semi-sweet chocolate chips

Instructions
1) Spread half of the tortilla with peanut butter.
2) Top the peanut butter with banana and chocolate chips.
3) Fold the tortilla in half and cook in a medium, nonstick skillet over medium-high heat, for 4-5 minutes, turning once, until the chocolate is melted and the tortilla is golden brown.
1 serving.

Portion Fix Containers: 1 purple, 1½ yellow, 3 tsp
2B Mindset Plate It: Enjoy as an occasional treat (with a bonus FFC). Be sure to track it!

Do you have a healthy-ish dessert recipe that you love? Id love to see it, share the link below! What’s your go-to sweet treat?

Double Chocolate Black Bean Brownies

How’s everyone feeling after the Halloween craziness and sugar overload??? I had to do QC and make sure all the “candy was safe” last night so a few Twix and Snickers might have disappeared from their bags. But a lot also went into the bin because we don’t need that laying around. Candy equals excess calories and money at the dentist!

But to slowly ween you off the sugar, I’m sharing a healthy dessert with you :) If you’re like me, you might be cooking from the pantry more than ever before?! This recipe uses ingredients you most likely, already have in your kitchen! Challenge your family to try and guess the secret ingredient 😉 If you make these, make sure to snap a picture and share it with me! 

Ingredients

• ¼ cup quick rolled oats 

• 1 (15 ounce) can black beans, drained, rinsed

• 2 large eggs

• ¼ cup cocoa powder

• ⅔ cup honey

• ¼ cup coconut oil

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch of kosher salt

• 1 cup chocolate chips (divided use)

Instructions

1. Preheat the oven to 350 degrees.

2. Place the oats in a food processor and pulse until finely chopped (approximately 1 minute).

3. Place black beans, eggs, cocoa powder, honey, coconut oil, vanilla extract, baking powder, and salt into the food processor and pulse until combined (approximately 1 minute).

4. Pour ½ cup chocolate chips into the batter and mix in. 

5. Pour batter into a greased 8x8 inch pan and top with the other ½ cup of chocolate chips.

6. Back for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool and slice into 2-inch squares.
   
   When I take these to parties, NO ONE ever guesses there are black beans in this and they are gone. 100% of the time, G O N E! Don’t be turned off, try them and see for yourself.

Candy Corn Parfait

Candy corn: you either love it or you hate it! But this delicious parfait puts a fun & healthy spin on the colors of candy corn! Here’s the Candy Corn Parfait - a perfect dessert to serve up on Halloween. Let me know how you like it!

Ingredients

• 1 Cup coconut cream, unsweetened (chill in fridge overnight, or 1 hour in freezer)

• 1 Tbsp pure maple syrup

• 1 pinch sea salt

• ½ tsp pure vanilla extract

• 20 oz canned pineapple chunks, drained

• 2 Cups canned Mandarin oranges, drained

• 8 pieces candy corn

Instructions

1. Remove all liquid from coconut cream.

2. Place coconut cream, maple syrup, salt, and extract in a large mixing bowl; beat with a mixer until stiff peaks form. Set aside.

3. Spoon pineapple evenly into the bottom of 8 clear glasses; then, arrange the mandarin oranges evenly on top.

4. Top each glass with a dollop of whipped coconut cream + a piece of candy corn and serve! 

Yield: 8 servings.

UPF Containers: 1 Purple, 1 Blue
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track it!

Snickers smoothie

Mini chocolate bars are a crucial part of Halloween… but you also don’t want to be eating 20 Snickers in a single sitting or eating them into November That month is full of it’s own temptations! So, swap in a smoothie instead, same taste, better macros, more energy! 

I love this Snickers smoothie recipe because it seriously tastes amazing and has all the superfood goodness you could want!

Ingredients

• 1 scoop Chocolate Shakeology

• 8 oz unsweetened almond milk

• 1 tsp all-natural peanut butter (no added sugar or oil, keep it clean!)

• ½ a banana

• 1 tsp caramel extract

• 1 cup of ice

Instructions

1. Add all ingredients into the blender. Cover and blend until smooth.

This is only 1 serving.

Ultimate Portion Fix Containers: 1 Red, 1 Purple, 2 tsp
2B Mindset: Enjoy as part of a healthy breakfast.

Shakeology Cookie Dough

Some things can be simple and delicious and this is one of those things. If you have a sweet tooth, this is low in sugar and meets the needs for those cravings. My Life Coach Teacher, Shannon Conway, shared this with me and it had me at hello, if you know what I’m saying ;o)

Ingredients:
* 1 scoop / packet Vanilla Shakeology (vegan or whey)
* 1  TBSP Original Ghee (from Amazon)
* 1-3 TBSP milk (DF or reg)
* 1 TBSP creamy nut butter (make sure it's clean!)
* 1-2 TBSP chocolate chips

Directions:
1) Heat 30 seconds in microwave.
2) Stir in Milk and Nut Butter.
3) Mix for 30 seconds.
4) Add Chocolate Chips.

1-2 servings

Chia pudding

Chia pudding: tastes like dessert, delivers protein, fiber, and antioxidants #WinWin! If you haven’t tried it yet… it’s time! You can prep on the weekend and then eat it for breakfast, a midday snack, or for a sweet dessert to end the day, but it’s a great thing to have on hand for when life hands you curve balls!

The possibilities are ENDLESS! Make it with almond milk, coconut milk, soy milk, or oat milk. Sprinkle with cinnamon or get wild with pumpkin spice. Add your favorite fruits. You do need to have the right ratios of seeds to liquid, so here you go!

Ingredients

• 1½ c unsweetened almond milk (or fav milk alternative)

• 1 tbsp raw honey

• ⅓ cup chia seeds

• ½ tsp pure vanilla extract (optional)

Instructions

1. Combine almond milk, honey, chia seeds, and vanilla in a medium bowl and mix well.

2. Cover the bowl and refrigerate for at least 4 hours or overnight, mixing after 2 hours.

3. Divide evenly into 2 servings.

So, that’s the basics. But let’s elevate this, shall we; try my favorites below and let me know which is your favorite! 

✨ Citrus Chia Pudding Parfait

✨ Raspberry Chia Pudding

✨ Coconut Mango Chia Pudding

✨ Chia Pudding with Tumeric, Almonds, and Goji Berries

Berry Protein Pops

We’re sharing some really tasty summer popsicle recipes in my accountability group - so I wanted to share one with you, too! These Berry Protein Pops are a delicious treat that won’t throw you off your meal plan and you can eat them year-around!

Ingredients
* ¾ cup unsweetened cranberry juice
* ½ cup fresh or frozen raspberries
* ½ cup fresh or frozen strawberries
* ½ cup fresh or frozen cherries
* 1 scoop / packet strawberry Shakeology (vegan or whey)

Instructions
1) Place all ingredients in a blender; cover and blend until smooth.
2) Pour mixture evenly into 4 ice pop molds and freeze for at least 4 hours, or until set.

I can’t wait to hear what you think! Comment below if you make this and any modifications you make!

Baked Donut Holes - Yes, please!

✨ Baked Donut Holes ✨

I’ve got an end of summer treat that is going to make your stomach happy… without throwing off all your results!

Ingredients
* 1 cup gluten-free all-purpose flour
* 1½ tsp xanthan gum
* ¾ cup coconut sugar
* 1½ tsp gluten-free baking powder
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp sea salt
* 1 large egg
* ¾ cup + 1 tbsp coconut milk beverage, divided use
* 2 tbsp extra-virgin organic coconut oil, melted
* 1¼ tsp pure vanilla extract, divided use
* ½ cup powdered sugar

Instructions

1) Preheat the oven to 350º F. Lightly coat two mini-muffin pans with spray. Set aside.
2) Place flour, xanthan gum, sugar, baking powder, cinnamon, nutmeg, and salt in a food processor (or blender). Pulse to blend. Set aside.
3) Combine egg, ¾ cup coconut milk, oil, and 1 tsp. extract in a medium mixing bowl; whisk to blend.
4) Add egg mixture to flour mixture. Process for 30 to 60 seconds, scraping sides occasionally, until a smooth batter forms.
5) Fill prepared pan with approx. 1 Tbsp. batter per muffin cup. Bake for 10 to 12 minutes, or until tops of donuts are golden brown and a toothpick inserted into the center of one comes out clean. Set aside to cool.
6) To make glaze, combine powdered sugar, remaining 1 Tbsp. coconut milk, and remaining ¼ tsp. extract in a small bowl; whisk to blend.
7) Dip top of each cooled donut hole into glaze and place on a serving plate.

Notes:
For vegan donut holes, substitute 1 tbsp ground flaxseed + 2 tbsp water for egg. Mix flaxseed and water; set aside while combining dry ingredients.

Check your GF flour for xanthan gum; some contain it and some don’t! If yours does, you can omit that.

Portion Fix Containers: 1 donut hole = 1 Yellow
2B Mindset Plate It: Enjoy as occasional treat, be sure to track

Vanilla Peanut Butter + Banana "Nice" Cream

✨ Vanilla Peanut Butter + Banana Nice Cream ✨

What is summer without ice cream?! (not one I want to expereince - ha!) If you want to indulge in a sweet, cold treat, but want to stay on track… this homemade Vanilla Peanut Butter + Banana “Nice” Cream is going to be your jam! The key is frozen bananas; they create a creamy, cold, thick treat that has the consistency of soft serve.

Ingredients
* 1 cup reduced-fat milk or unsweetened almond milk
* 2 scoops Vanilla Whey Shakeology (could try w/ other Shakeo flavors!)
* 2 medium frozen bananas (cut into chunks before freezing, it's easier on your blender)
* 2 tbsp CLEAN smooth peanut butter (means no added oil or sugar!) should only be nuts, maybe added salt

Instructions
1) Place milk, Shakeology, bananas, and peanut butter in the blender; cover and blend on low for 5 seconds. Increase power to high and continue blending for 30 seconds until smooth.
2) Pour mixture into a large glass bowl and cover.
3) Freeze for 4 hours, stirring every 30 minutes, before serving.
4) Eat immediately or freeze in an airtight container for up to 5 days until ready to eat!
Makes 5 servings (about ½ cup each).

Portion Fix Containers: ½ Purple, ½ Red, 1 tsp.
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it!

What is a healthy treat swap that you’ve found?

Coco-licious!!

While you might not be going on a tropical vacation anytime soon… this coconut + pineapple combo will help you imagine you’re sitting on a white sand beach with a fruity summer cocktail in your hand! ‘m picturing Tahiti in a hut over the water, how about you???

Ingredients
* 1 cup cubed pineapple
* ½ cup unsweetened pineapple juice
* ½ cup canned light coconut milk
* ¼ cup unsweetened shredded coconut
* 2 tbsp chopped fresh cilantro or basil

Instructions
1) Place pineapple, pineapple juice, coconut milk, coconut, and cilantro in a blender; cover and blend until smooth.
2) Pour mixture evenly into ice pop molds; freeze for at least 4 hours, or until set.

Portion Fix Containers: ½ Purple, ½ Orange
2B Mindset Plate It: This makes a great snack!

If you could travel anywhere in the world for a vacation, where would you go? Why?

Coconut Blueberry Creamsicles

✨ Coconut Blueberry Creamsicles ✨

Who doesn’t love a delicious popsicle on a hot day? MEEEEE!!! Unfortunately, the standard ice cream truck treat is packed with sugar and other junk that just doesn’t make your body feel it’s best (and they're so creepy, but that's for a different convo, lol). Here’s a grown-up creamsicle recipe w/ just 80 calories and it tastes good and feels like a treat poolside! Bevvy is always an amzing go too as well in lemon or pomegranate.

Ingredients
* ⅓ cup reduced-fat plain Greek yogurt
* ⅓ cup canned lite coconut milk
* ½ tsp pure vanilla extract
* 3 tsp raw honey, divided use
* 2 cups fresh or frozen blueberries
* ¼ cup water

Instructions
1) Combine yogurt, coconut milk, vanilla extract, and 1 tsp honey in medium bowl and mix well.
2) Pour yogurt mixture evenly into ice pop molds and freeze for 2 hours or until partially set.
3) Place blueberries, water, and remaining 2 tsp honey in the blender; cover and blend until smooth.
4) Slowly pour blueberry mixture evenly into ice pop molds on top of coconut milk mixture; freeze for at least 4 hours or until set.
Makes 4 servings

Portion Fix Containers: ½ Purple, ½ Blue
2B Mindset Plate It: Add veggies on the side to make a snacktional!

What do you pack to eat for a day at the beach? How do you stay on track on hot summer days?

Lemonade Popsicles

Since it’s summer, what’s better than lemonade when you’re sweating outside or lounging by the pool? I’ve got a super easy lemonade popsicle recipe for you! And if simple isn’t your style and you want to elevate the flavor, add ¼ cup fresh herbs or seasonings wrapped tightly in cheesecloth to the water and honey mixture; boil for 5 minutes. Allow to steep for 1-2 hours and strain. Play around with this! Try ginger, rosemary, thyme, basil… you do you!

Ingredients
* 1½ cups water, divided use
* 3 tbsp raw honey
* ½ cup fresh lemon juice

Instructions
1) Heat ½ cup of water and honey in a small saucepan over medium-high heat; cook, stirring frequently, for 5 minutes or until well-blended. Cool to room temp.
2) Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add the remaining water, to desired taste.
3) Pour evenly into 4 ice pop molds; freeze for at least 4 hours, or until set.

Portion Fix Containers: ½ Yellow
2B Mindset Plate It: Enjoy as an occasional treat - be sure to track!

What’s your go-to summer snack?

5-ingredient Chocolate Peanut Butter Cups

This is ALL you need guys, couldn’t be simpler, yet still indulgent. I am giddy with excitement for my boys to come home and try these because I knowwwwww, they will loveeeee them! But then I have this other feeling of “where can I hide these bad boyzzzz?” Do you get me? It makes 12 so that’s 12 days of hiding ;o) I’ll cut to the chase…

Ingredients:
⅓ cup clean smooth peanut butter (I prefer dark roasted, but any nut butter will do)
1 ½ tsp honey (I always prefer creamed honey, but it made it thicker, so I wouldn’t for your 1st attempt. Yeah, I already know you’ll make this more than once!)
1 TBSP vanilla (you can do as little as 1 tsp, but I like vanilla flavoring)
1 TBSP unflavored, or vanilla flavored, Collagen Peptides (I prefer this brand for joint support as well, it is nothing except Bovine Peptides. **watch for unnecessary additives)
1 cup dark chocolate chips (or 70% Cocoa baking chocolate ~ 255 grams)

Directions:
1) Mix all ingredients together in bowl, except for the chocolate. Once creamy, put aside in fridge.
2) Put paper liners in a 12-slotted muffin tin. Set aside.
3) Melt chocolate in a microwave-safe container (at 70-80% power) in 30 second intervals. Stir in between so you don’t overheat it or burn the chocolate. You can also do this on the stove.
4) Dollop 1 tsp melted chocolate in each muffin liner and spread from edge to edge with back of spoon or spatula.
5) Follow with 1 tsp peanut butter mixture from fridge in each muffin liner. If you have leftovers, just even it out amongst the 12. Smooth layer.
6) Use remaining chocolate for top layer, 1 tsp in each, and smooth layer. Should be looking like a Reese’s Cup at this point ;o)
7) Put in the fridge for 2 hours and then remove and store in ziplock or Tupperware for up to 2 weeks. Or, share it and watch how fast it disappears.

Macros: 170 calories, 4g protein, 9g carbs, 13g fat, 7g sugar, 3g fiber
Portion Fix Containers: ½ Y, 2 tsp
2B Mindset Plate-It: Treat, enjoy it and track it!

Step 1 - everything, but chocolate

Step 4 & 5. It’s so hard not to eat it right now as is!!

Step 6 and off to the fridge it goes!

Chocolate Chip Cookies!

✨ Chocolate Chip Cookies ✨

A really good chocolate chip cookie that doesn’t derail your meal plan - can this be for real?! I’ve got you! Bake up these cookies for a delicious treat that tastes good and won’t make you feel terrible!

Ingredients
* 3 cups almond flour
* 1 tsp GF baking soda
* ½ tsp sea salt
* ¼ cup organic coconut oil, melted
* ¼ cup raw maple syrup
* 1 large egg
* 2 large egg whites (¼ cup)
* 1 tsp pure vanilla extract
* ½ cup semi-sweet chocolate chips (I love the Kirkland brand from Costco, but any will do)

Directions
1) Preheat the oven to 375°. Line baking sheets with parchment paper.
2) Combine almond flour, baking soda, and salt in a medium bowl; mix well and set aside.
3) Beat coconut oil and maple syrup in a large bowl until creamy, about 4-5 minutes.
4) Add the egg, egg whites, and vanilla extract and beat for 2 minutes.
5) Add almond flour mixture to egg mixture and mix until blended.
6) Add chocolate chips and fold in.
7) Drop rounded teaspoons onto parchment paper and bake for 14-16 minutes.

Portion Fix Containers: 1 cookie = 1½ Yellow
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track!

What is your favorite treat? Do you prefer sweet or savory??