Cinnamon Coffee Cake

Whenever I tried to lose weight in the past, the first thing that would go would be my sweets, breads, cake, etc. Typically these contain highly processed ingredients and lots of sugar, so it’s a good move. But, cutting them out completely left me with even MORE cravings, ultimately feeling like I had to go “all or nothing”, and… fail again.

Here’s to NO RESTRICTIONS and choose delicious treats we love AND are good for us in 2023!

Cinnamon Coffee Cake

Servings: 6

FOR COFFEE CAKE:

Nonstick cooking spray

1½ cups all-purpose gluten-free flour

½ cup coconut flour

2 Tbsp. brown sugar (or coconut sugar)

1½ tsp. baking soda

2 tsp. ground cinnamon, divided use

¼ tsp. sea salt (or Himalayan salt)

3 cups reduced-fat cottage cheese

8 large egg whites (approx. 1 cup)

2 tsp. pure vanilla extract

1 tsp. liquid stevia (optional)

1 Tbsp. unsweetened cocoa powder

FOR TOPPING:

¼ cup rolled oats

3 Tbsp. chopped unsalted pecans

2 Tbsp. brown sugar (or coconut sugar)

2 Tbsp. unsalted organic butter (or coconut oil), melted

1 tsp. ground cinnamon

Instructions:

1. Preheat the oven to 350° F.

2. To make coffee cake, lightly coat an 8 x 8-inch baking dish with spray; set aside.

3. Add gluten-free flour, coconut flour, brown sugar, baking soda, 1 tsp. cinnamon, and salt to a medium mixing bowl; stir to combine.

4. Add cottage cheese, egg whites, extract, and stevia (if desired) to a blender; cover. Blend until smooth.

5. Pour cheese mixture into flour mixture; mix until a thick batter forms.

6. Pour half of the mixture into the prepared baking dish; use a spatula to spread evenly into corners.

7. Add cocoa powder and remaining 1 tsp. cinnamon to a sifter (or wire mesh strainer) held over the baking dish; sift to evenly coat.

8. Spoon remaining batter over top, using a spatula to spread evenly into corners.

9. To make topping, add oats, pecans, brown sugar, butter, and cinnamon to a small mixing bowl; stir to combine. Sprinkle evenly over batter.

10. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Let cool for 5 minutes. Slice into 6 equal pieces.

11. Refrigerate leftover coffee cake in an airtight container for up to 4 days. Heat gently before serving, if desired.

Creamy Candy Cane Shake

Feeling like Christmas was already 9 months ago? I’m missing it too and the smells and sweetness of the season. Let’s take a trip down Candy Cane Lane with a sweet, creamy shake recipe! I love this recipe because it can use the seasonal flavor Peppermint Mocha or your classic Vanilla. The peppermint flavor will come through in a refreshing way, either way!

Creamy Candy Cane Shake

Servings: 1

Ingredients

1 cup unsweetened almond milk

1 cup ice

2 scoops vanilla or peppermint mocha Life Shake

½ tsp. pure peppermint extract

Instructions

Place almond milk, ice, Life Shake, and extract in a blender; cover. Blend until smooth.

Raspberry Filled Cookie Bites

Christmas Day may be over, but the holiday season is still in full swing! Our final cookie recipe is perfect for any celebration, and would pair perfectly with a glass of sparkling tomorrow 🥂 These Raspberry-Filled Cookie Bites are based on the classic French macaron recipe, and feature all-natural ingredients with the taste of a French bakery!

Raspberry Filled Cookie Bites

Servings: 9 servings

Ingredients

1 cup fresh (or frozen) raspberries

¾ cup + 2 Tbsp. water, divided use

¼ cup raw honey

2 large egg whites (¼ cup)

½ tsp. pure vanilla extract

½ cup sifted almond flour

Instructions

1. To make raspberry filling, combine raspberries and ¾ cup water in small saucepan; cook, over medium-high heat, stirring occasionally, for 10 to 12 minutes, or until berries have broken down and liquid becomes slightly thicker. Refrigerate to cool.

2. To make meringue, place honey and remaining 2 Tbsp. water in small saucepan; cook, over medium-high heat, stirring occasionally, until mixture reaches 240° F with a candy thermometer.

3. While honey mixture cooks, place egg whites in a clean, large metal mixing bowl; beat until soft peaks are formed. Set aside.

4. When the honey mixture reaches 240° F, transfer it into a clean, heat-resistant pouring vessel (like a glass measuring cup).

5. Slowly add honey mixture (in a thin stream) to egg whites, whisking vigorously until completely mixed.

6. Add extract; continue whisking vigorously until the meringue forms stiff, glossy peaks.

7. Gently fold in almond flour; mix until well blended. Set aside.

8. Preheat the oven to 300° F. Line two baking sheets with parchment paper. Set aside.

9. Transfer meringue mixture into a large resealable plastic bag (or pastry bag). Squeeze out any excess air and seal the bag. Cut off about ½-inch of the bottom corner of the bag.

10. Pipe out thirty-six 1-inch rounds, evenly spaced. Firmly tap each baking sheet against the kitchen counter a few times to release any air bubbles.

11. Let cookies rest for 30 minutes prior to baking.

12. Bake for 18 to 20 minutes, or until cookies have risen about an inch. Remove from the oven. Cool before removing from parchment paper.

13. Evenly divide raspberry filling on the flat side of eighteen cookies. Top each cookie with the flat side of a second cookie to make a sandwich.

Almond and Apricot Thumbprints

These delicious, bite-sized thumbprint cookies can be enjoyed all year long! This cookie recipe has a strong almond flavor and swaps out the traditional jellied center for a real, whole, dried apricot. Yum!

Almond and Apricot Thumbprints

Servings: 24 cookies

Ingredients

1 cup all-natural almond butter

1 tsp. pure almond extract

1 cup dry quick-cooking rolled oats

½ cup honey

1 cup vanilla Life Shake

24 dried apricot halves

Instructions

1. Combine almond butter, extract, oats, honey, and Life Shake in a medium bowl; mix well with a spatula or clean hands.

2. Roll mixture into 24 balls, each about 1 inch in size. Flatten each slightly so that it is shaped like a traditional cookie. Make an indent in the middle of each of the cookies. Place one dried apricot in the center of each cookie before cooling in the refrigerator.

3. Refrigerate for at least one hour before serving.

4. Serve immediately, or store in an airtight container in the refrigerator for up to five days.

What other dried fruits would you think of using?

Espresso Zabaione Mocktail

Today’s shake is a take on the classic Italian dessert. This custardy, mousse-like confection made with eggs, sugar, and espresso is not something we want to have every day, so I have a delicious, nutritious alternative to share!

Here is the Espresso Zabaione Mocktail! Great for pre-New Years celebration to cut calories later!!

Servings: 1

Ingredients

2 oz brewed espresso (approx. 1 shot), chilled

1 cup reduced-fat (2%) milk

1 cup ice

2 scoops café latte Life Shake

1 tsp. maple syrup

½ tsp. rum extract

Instructions

Place espresso, milk, ice, Life Shake, and extract in a blender; cover. Blend until smooth.

Gingerbread Man Super Shake

Who enjoyed some gingerbread cookies this season? If you’re coming down from your holiday high, this recipe has all the flavors of gingerbread goodness, but fits perfectly into your nutrition plan. This is a classic treat - let’s try it! I’m kind of picky about gingerbread because it always tastes overcooked and then you waste the calories. Amiright? if you’re going to eat it, might as well ENJOY the heck out of it. THIS is something you will enjoy for sure! Let me know if you make it.

Gingerbread Man SUper Shake

Servings: 1

Ingredients

1 cup unsweetened almond milk

1 cup ice

2 scoops vanilla Life Shake

1 tsp ground cinnamon

¾ tsp. finely chopped fresh ginger (or ¼ tsp. ground ginger)

1 tsp. pure vanilla extract

Instructions

Place almond milk, ice, Life Shake, cinnamon, ginger, and extract in a blender; cover. Blend until smooth

Chocolate Orange Ricotta Cookies

I’m sorry if I’ve overloaded you with desserts this season, but the good thing is mine have been healthy-ish. :) This recipe comes together in under 30 minutes, but has the flavors of you baking all day long! I love when I get to impress without exhausting myself! Yes, Please!!!

Chocolate Life Shake is the key — it blends perfectly with ricotta cheese to create a creamy, chocolatey foundation for these cookies, with a tablespoon of orange zest adding a bright, light flavor to each mouthful.

Chocolate Orange Ricotta Cookies

Servings: 10 Servings

Ingredients

Parchment paper 

½ cup almond flour

4 scoops chocolate Life Shake

1 tsp. baking powder

1 cup part-skim ricotta cheese

¼ cup unsweetened almond milk (or unsweetened oat milk) 

1 large egg

1 tsp. pure vanilla extract 

3 Tbsp. semi-sweet chocolate chips 

1 tsp. coconut oil

1 Tbsp. finely grated orange peel (orange zest)

Instructions

1. Preheat oven to 350° F. Line a large baking sheet with parchment paper; set aside.

2. Add almond flour, Life Shake, and baking powder to a small mixing bowl. Stir until mixed; set aside.

3. Add ricotta, almond milk, egg, and extract to a medium mixing bowl; stir until combined.

4. Add dry mixture to wet mixture; stir until combined. Shape into 10 equal balls, approximately 2 Tbsp. each; arrange on a prepared sheet. Gently flatten each ball by pressing with the back of a spoon.

5. Bake for 12 minutes. Set aside on a baking sheet for 1 minute; transfer to a cooling rack.

6. While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted. Drizzle chocolate evenly onto cookies. Sprinkle it with orange peel.

7. Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.

Split Pea Soup

For our final cozy recipe of the month, I want to share a new recipe that is total comfort food and really good for you! This Split Pea Soup is gluten-free and dairy free, and can be customized to fit your flavors. Don’t let the color deter you - this recipe is a winner!

Servings: 4

Ingredients

3 cups low-sodium organic chicken broth

1½ cups chopped low-sodium nitrite- and nitrate-free ham (approx. 6 oz.)

1 cup dry split peas

1 cup chopped onions (approx. 1 1⁄3 medium)

½ cup chopped carrot (approx. 1 medium)

½ cup chopped celery (approx. 1 medium stalk)

3 cloves garlic, finely chopped

1½ tsp. dried thyme

½ tsp. ground black pepper

¼ tsp. sea salt (or Himalayan salt)

Instructions

1. Combine broth, ham, split peas, onions, carrot, celery, garlic, thyme, pepper, and salt in a slow cooker; stir to combine.

2. Cover; cook on high for 4 to 5 hours (or on low for 7 to 8 hours), or until peas are completely soft.

Note:

• Dry split peas more than double in volume when cooked. So, be sure to track your carb servings correctly! Some of these carbohydrates are from fiber so you get added benefits there!

• If you prefer your pea soup extra-thick, you can reduce the chicken broth to 2½ cups.

Bubby’s Chicken Noodle Soup

We are officially in slow cooker season, and I am so excited to create some recipes this month that are simple to put together, but perfect to prep + freeze for weeks to come. These comfy, cozy recipes each make 4 servings, which is perfect for you for the week, but I suggest doubling up and freezing half for future use!

First up, Bubby’s Chicken Noodle Soup! Not the classic take on chicken noodle soup, but an elevated flavor palette to get more veggies and more flavor into your bowl.

Servings: 4

Ingredients

4 quarts water 

1 bunch fresh dill 

1 bunch fresh parsley 

Butcher’s twine 

1 (3 lbs.) whole raw chicken, skin removed 

1 medium onion, quartered 

1 medium kohlrabi, peeled, cut into 1-inch chunks 

1 medium celery root, peeled, cut into 1-inch chunks 

3 medium carrots, cut into 1-inch chunks 

1 green bell pepper, roughly chopped 

3 medium celery stalks, cut into 1-inch chunks 

2 medium zucchini, quartered, cut into 1-inch chunks 

1 tsp. ground ginger 

1 tsp. ground turmeric 

1 tsp. garlic powder 

1 tsp. sea salt (or Himalayan salt) 

½ tsp. ground black pepper

Instructions

1. Heat water in a large (8-quart) pot over medium-high heat.

2. Tie dill and parsley together into a bundle with butcher’s twine; set aside.

3. Add chicken to pot; boil for 1 hour. Remove chicken; let cool. Shred; set aside. Return pot (with water used to boil chicken) to heat; reduce heat to medium.

4. Add onion, kohlrabi, celery root, carrots, bell pepper, celery, and herb bundle; bring to a gentle boil. Reduce heat to medium-low; gently boil for 30 minutes.

5. Add zucchini; gently boil for an additional 30 minutes.

6. When vegetables are tender, remove herb bundle; discard.

7. Add 2 lbs. shredded chicken, ginger, turmeric, garlic powder, salt, and pepper; stir to combine. Divide soup evenly among 4 serving bowls. Enjoy.

Goulash

I didn’t know what Goulash was before I saw this recipe, but one look at the ingredients list, and I was sold! 😍 This recipe calls for an Instant Pot, but if you don’t have one on hand, you could dump the cooked meat and vegetables in a slow cooker for a delicious outcome, too.

Servings: 4

Ingredients

1 Tbsp. olive oil

1 lb. raw lean beef stew meat

1 cup chopped onion (approx. 1 1⁄3 medium)

½ cup chopped carrot (approx. 1 medium)

½ cup chopped celery (approx. 1 medium stalk)

3 cloves garlic, finely chopped

1 Tbsp. ground sweet paprika

1 tsp. ground smoked paprika

2 tsp. caraway seeds

2 Tbsp. tomato paste

2 Tbsp. apple cider vinegar

2½ cups low-sodium organic chicken or beef broth

1 tsp. finely chopped fresh thyme (or ½ tsp. dried thyme leaves)

2 bay leaves

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

2 Tbsp. cornstarch + 2 Tbsp. water (combine to make a slurry)

Instructions

1. Set instant pot to “sauté.”

2. Heat oil in pot. Add beef; cook for 5 minutes, turning to sear on all sides. Remove from pot and set aside.

3. Add onion, carrot, celery, and garlic; cook for 5 minutes, or until vegetables begin to soften.

4. Add sweet paprika, smoked paprika, and caraway seeds; toast for 30 seconds. Add tomato paste and vinegar; cook for 1 minute.

5. Add seared beef, broth, thyme, bay leaves, salt, and pepper. Seal pot and switch instant pot to “meat stew.” (If your instant pot does not have this setting, set pot to the highest pressure-cooker setting and timer for 35 minutes.)

6. Once cycle is complete, release pressure, being sure to keep clear of steam.

7. Switch pot to “sauté” and stir in cornstarch slurry. Simmer for 10 minutes, or until thickened. 

Shrimp Coconut Curry

f you’re craving a flavor-packed, protein-rich meal, but don’t have a ton of time to spend in the kitchen, this is a recipe you need to try.

This Shrimp Coconut Curry can be on your plate in 10-20 minutes - seriously! Shrimp cooks fast, so keep an eye on your cooking temperature. For the best results, cook the shrimp with the onions and peppers over high heat for only 30 seconds. Add the coconut milk mixture to cool the pan and turn the burner to low.

Chef tip: Feel free to try this recipe with chicken if you’re not feeling shrimp! Sub 4 to 6 oz. skinless chicken breast and cook chicken for a longer time (about 5 minutes or until it is not pink) before adding sauce.

Shrimp Coconut Curry

Servings: 1

Ingredients

¼ cup canned coconut milk

1 tsp. fresh lime juice

½ tsp. raw honey (or agave syrup) (optional)

½ tsp. curry powder

1 thin slice fresh ginger, peeled, finely chopped

¼ tsp. finely chopped garlic

6 oz. raw medium shrimp, peeled, deveined

¼ tsp. ground black pepper

1 tsp. extra-virgin organic coconut oil

½ medium red bell pepper, chopped

6 fresh cilantro sprigs (for garnish; optional)

Instructions

1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside. Season shrimp with pepper.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.

3. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.

4. Garnish with cilantro and serve!

Buffalo Chicken Soup

I know I already shared a Chicken Soup recipe this month, but is there really ever too much Chicken Soup? And THIS recipe is something I’ve never seen before - Buffalo Chicken Soup 🔥 FIRE, right?!

Servings: 4

Ingredients

1 Tbsp. ghee 

1 cup finely chopped onion

½ cup chopped carrot

½ cup chopped celery

4 cups low-sodium organic chicken stock

½ cup low-fat (1%) sour cream

¼ cup crumbled blue cheese

¼ cup whipped cream cheese

¼ cup hot pepper sauce

½ tsp. garlic powder

¼ tsp. sea salt (or Himalayan salt)

1 lb. + 4 oz. raw chicken breast, skinless, boneless

3 Tbsp. cornstarch + 3 Tbsp. water (combine to make a slurry)

Instructions

1. Heat ghee in large skillet over medium-high heat; cook onion, carrot, and celery until tender, about 3 to 5 minutes. Remove from heat.

2. Place vegetable mixture in a slow cooker. Add in stock, sour cream, blue cheese, cream cheese, pepper sauce, garlic powder, and salt; mix well.

3. Add chicken to slow cooker; cover. Cook on low for 5 to 6 hours, or until chicken is fork tender.

4. Remove chicken from soup; shred the chicken using two forks. Set aside.

5. Turn the slow cooker up to high. Add cornstarch mixture. Cook, stirring frequently, on a low boil for 2 minutes, or until soup thickens. Add shredded chicken. Turn off heat.

6. Serve immediately.

Smoked Gouda Grilled Cheese

There’s something so comforting about a grilled cheese sandwich — crispy-crunchy on the outside, gooey on the inside with delicious melted cheese. AND it takes minutes to throw together! Think you can’t enjoy foods you like and stick to a nutrition program? This recipe proves that thinking wrong, right away!

This yummy grilled cheese recipe features smoked gouda, a boldly flavored cheese, so you can use less and still enjoy the cheesy goodness.

A light spreading of Dijon mustard, roasted red peppers, and peppery arugula makes this a grilled cheese sandwich you will crave again and again.

Smoked Gouda Grilled Cheese

Servings: 1

Ingredients

2 slices sprouted whole-grain bread

1 tsp. Dijon mustard

1 oz roasted red bell pepper strips

1 slice medium tomato

¼ cup fresh arugula

¼ cup shredded smoked gouda cheese (1 oz)

½ tsp. olive oil

Instructions

1. Spread mustard on one slice of bread.

2. Top with pepper strips, tomato, arugula, cheese, and a second slice of bread. Set aside.

3. Heat oil in a medium nonstick skillet over medium high heat.

4. Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, then cook for 3 to 4 more minutes or until the cheese has melted.

Peanut Chicken with Soba Noodles

One of the most common objections I get to committing to a nutrition program is not having enough time. If you’re here, you’ve already decided your health is more important than your excuses 🙌 here is one of the fastest recipes I have on hand! Finished with a delicious, lightly sweet peanut and soy sauce, it tastes great hot or cold and is a great make-ahead recipe for low-maintenance meal prep.

Peanut Chicken with Soba Noodles

Servings: 4

Ingredients

½ cup low-sodium organic chicken broth

1 Tbsp. all-natural peanut butter

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. raw honey

2 cloves garlic, finely chopped

1 thin slice fresh ginger, peeled, finely chopped

1 tsp. coconut oil

12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces

½ medium onion, thinly sliced

2 cups fresh spinach (or chopped baby bok choy)

1 cup shelled edamame

2 cups cooked soba noodles (about 4 oz. dry noodles)

1 tsp. crushed red pepper (optional)

2 Tbsp. raw peanuts

Instructions

1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside. 

2. Heat oil in a large skillet (or wok) over medium-high heat. 

3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. 

4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through. 

Almond Milk Chai Latte

As the weather cools down, I love to add in more warm drinks, especially in the morning - this almond milk chai latte is a great source of antioxidants 😍 As far as tricks and treats, I love subbing unsweetened nut milks in my drinks! They have great flavor, and also have less fat and sugar than other milks. And a fun way to switch things up instead of your standard coffee order to go? Do it yourself!

This recipe makes 2 servings.

Ingredients

• 2 cups unsweetened vanilla almond milk (or other nut / oat milk)

• 2 black tea bags

• ¾ tsp ground cinnamon

• ¼ tsp ground ginger

• ⅛ tsp ground cloves

• 4-8 tsp honey (to taste)

Instructions

1. Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble over the edges of the pan.

2. Turn off the heat and add tea bags to the pot of hot milk. Wait 3-5 minutes for the tea to steep; then, remove the bags.

3. Add in cinnamon, ginger, cloves, and honey. Turn the heat to medium; whisk to combine, stirring regularly, until the mixture is hot.

4. Adjust any seasoning to your taste and serve immediately.
   

You can store leftovers in an airtight container for up to 4 days in the fridge - serve chilled over ice or reheat on the stove!

Pumpkin Spice Granola Whip

It’s time for another tasty treat … can you really have too much Pumpkin Spice? 🎃 This wonder whip recipe is made for this season!

Ingredients

• 3 tbsp pumpkin puree

• 1 tsp pumpkin pie spice

• ¾ cup plain Greek yogurt

• 1 tsp honey (or sweetener of choice)

• 2 tbsp granola 

Instructions

1. Mix pumpkin puree, pumpkin pie spice, Greek yogurt, and honey together in a bowl. Top with granola and enjoy!

This recipe makes 1 serving.

Coco Caramel Delight Smake

Here’s another recipe to turn to when those sweet cravings hit! The Chocolate Caramel Delight Smoothie tastes like your favorite chocolate caramel candy, but is SO healthy you can enjoy it anytime of day, any day of the week, and still stick to your nutrition goals!

Ingredients

1 cup unsweetened almond milk

1 cup ice

1 scoop Chocolate life shake

1 tsp. pure caramel extract

2 Tbsp. shredded unsweetened coconut, toasted

Instructions

Place almond milk, ice, life shake, extract, and coconut in blender; cover and blend until smooth.

This recipe makes 1 serving.

Candy Corn Parfait

Where are my candy corn lovers at? This is a love/hate treat, but this trick puts a healthy spin on the COLORS of candy corn, without all the artificial sugar. Here’s the Candy Corn Parfait - a perfect dessert to serve up on Halloween.

Ingredients

• 1 cup coconut cream, unsweetened (chill in fridge overnight or in the freezer for 1 hour)

• 1 tbsp pure maple syrup

• 1 pinch sea salt

• ½ tsp pure vanilla extract

• 20 oz canned pineapple chunks in juice, drained

• 2 cups canned manadarin 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! 

This recipe makes 8 servings.

Sweet S’mores Super Shake

We love the flavor of s’mores, but sadly, the chocolate and marshmallow goodies don’t meet our clean-eating goals.

That’s where this recipe for a S’mores Shake comes in. It captures the iconic flavor — and we can drink one every day if we want!

Ingredients

1 cup unsweetened vanilla almond milk

1 cup ice

1 tsp. pure vanilla extract

1 scoop Chocolate life shake

2 tsp. ground whole-wheat graham cracker crumbs, divided use

Marshmallow fluff (optional topping)

Instructions

Place almond milk, ice, extract, life shake, and 1 tsp. graham cracker crumbs in blender; cover. Blend until smooth.

Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs and 1 scoop of optional fluff topping; serve immediately.

This recipe makes 1 serving.

Pumpkin Spice Latte Energy Balls

Try this delicious swap for a tasty seasonal  treat for after school snacks, sporting events, or as breakfast with a side of plain greek yogurt flavored with cinnamon and vanilla. My entire family loved these Pumpkin Spice Latte Energy Balls and I love that they’re all-natural, with none of the mystery ingredients packed into store bought pumpkin treats! That’s not good for any of us!

Ingredients

• 1 cup all-natural smooth almond butter

• ¼ cup honey

• ¾ cup dry rolled oats

• ½ packet of Cafe Latte life shake

• ½ packet of Pumpkin Spice life shake (don’t have it? Use a full scoop of Cafe Latte + 1 tsp. Pumpkin spice mix)

• ½ cup sliced almonds
  

Instructions

1. Combine almond butter, honey, oats, life shake, and almonds in a medium bowl; mix well with clean hands or a rubber spatula.

2. Shape mixture into 24 small balls; place in an airtight container. 

3. Put in the fridge for at least 1 hour before serving.

4. Eat immediately or store in an airtight container in the fridge for up to 5 days.

This recipe makes 12 servings (2 energy balls per serving).