I love love love Chia Pudding! It is perfect to mix with your favorite fruit, nuts or just eat alone. Sometimes I even throw in a little cocoa powder to get my chocolate fix! It keeps nicely in a sealed container in the fridge for up to a week, so I typically enjoy it as my sweet treat at night all week.
Chia seeds are high in quality protein – significantly higher than other plant foods. Protein is the most weight loss friendly macronutrient and can drastically reduce cravings.
Chia seeds can seem expensive. However, you can buy them in the bulk section at your local health food store like Earth Fare ($13.99/lb) – 1 lb of chia seeds goes a long way! There are many places to buy chia seeds online, but I really encourage you to support your local health food store – vote with your dollars to keep them in business!
1 (13.5oz) can full-fat coconut milk
1/4 cup chia seeds
1 tbsp. honey (or more to taste)
1 tsp. vanilla
Mix all ingredients together. Keep in a sealed container in the fridge overnight.
*This will seem very liquidy, but it will thicken overnight.
I love peanut butter. On a spoon, in a protein shake, in a cookie, in a brownie….you get the picture. This time, I added it to a bunch of other tastey ingredients to make what I call freezer fudge.
So what kind of peanut butter should you choose? You definitely don’t have to take my word for it, but I choose organic in an effort to avoid GMOs. Peanuts are one of the most genetically modified crops out there, so by choosing organic, you’re likely avoiding GMOs in your peanut butter. I usually pick up the kind that we grind fresh in our store, so that it is made from raw organic peanuts and nothing else – that’s right, no salt or sugar in there!
So, let’s talk fudge…
Peanut Butter Chocolate Fudge
1/2 cup organic peanut butter (or any nut butter)
1/4 cup honey, raw
1/4 cup chocolate chips
1/2 tsp Vanilla extract
1/2 cup coconut oil
3 tbsp shredded coconut, unsweetened
In a small saucepan, melt coconut oil over low to medium heat. Add the peanut butter and stir until smooth, then add the chocolate chips and stir until smooth. Now, add the honey and vanilla extract and stir. Add coconut and stir.
In a small glass dish or bread pan, pour the fudge. Freeze for 1-2 hours until hardened. Once you’re ready to eat it, just cut it into square with a knife. Enjoy!
Well, I can’t keep my hands out of the cookie jar. It’s a problem folks! These little guys are such a sweet treat and are super easy to make. I have been posting a lot of treats, but I need to remind you that just because it’s made with clean and healthy ingredients doesn’t mean it won’t pack on the pounds if you eat too much. Any kind of sugar, even pure and natural honey, should be eaten in moderation. So, don’t be like me, get your hand out of the cookie jar!
Almond Butter Chocolate Chip Protein Cookies
(Makes about 16 cookies)
1 cup Almond Butter*, stirred well
½ cup honey
1 large egg
½ teaspoon baking soda
2 teaspoons protein powder**
½ teaspoon sea salt
3 ounces (about ½ cup) dark chocolate chips
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine everything except the chocolate chips.
3. Use a cookie scoop or tablespoon to drop dough on to parchment lined baking sheet or non-stick pan.
4. Bake for 10-12 minutes or until lightly browned around the edges.
5. Let cool on baking sheets for at least five minutes then remove and let cool on a wire rack or plate for 15 minutes. (Or eat right away if you’re like me!)
*Any creamy nut butter would work! 🙂
**(I use Shaklee Energizing Soy Chocolate Protein Powder)
I love dessert of any kind, especially those made with peanut butter!
Flourless Peanut Butter Blondies
1 cup natural or organic creamy peanut butter
⅓ cup honey
1 whole egg
¼ teaspoon sea salt (Omit if your peanut butter is already salted)
½ teaspoon baking soda
½ cup dark chocolate chips
Preheat oven to 350F and grease an 8″ square pan with coconut oil or use parchment paper.
In a small mixing bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then add the chocolate chips.
Pour the batter into the greased pan, and use a spatula to smooth the top. Bake at for 20-25 minutes, or until the top is a light golden brown. Let cool, then cut into squares. Enjoy!
I should probably change the name of these to “Heavenly Brownies” or “Brownies Sent From Heaven” or something along those lines. Seriously, I can’t stop eating them and I may or may not have eaten 2 with my lunch. Ok, I don’t want to talk anymore about them because I’ll end up eating the last one in the pan….
Almond Butter Brownies
1 cup almond butter
2 tbsp flaxseed + 3 tbsp water or 1 egg
½ tsp sea salt
½ tsp baking soda
½ cup honey
½ tsp vanilla
½ cup of dark chocolate chips
Preheat oven to 350 degrees. Grease a small dish (8×8 or 8×6) with coconut oil or line bottom of dish with parchment paper.
Mix all ingredients except chocolate chips until smooth, then add chocolate chips. Pour the batter into your pan and bake until golden brown (about 25 minutes).
Let brownies cool for at least 10-15 minutes before cutting.
I used the flaxseed + water mixture. If you use an egg and your mixture seems too powdery, add another egg.
Parchment paper makes it SO much easier to cut the brownies.
Any nut or seed butter would work (peanut butter, sunflower seed butter, cashew butter, etc)
Chocolate chips or chocolate chunks will work.
Money Saving Tip:
I buy my Almond Butter from Costco for $7.99 for a 26 ounce jar. I’m not sure if you’ve checked prices on Almond Butter lately at regular grocery stores, but it’s usually that much for a 12 ounce jar. Check wholesale stores like Costco or even Amazon for cheaper prices. Also, Trader Joes has decently priced Almond Butter.