Recipes

= 21 Day Fix Approved

Breakfast

Banana Nut Shakeology Muffin

Ingredients:
1 2/3c oat bran (I threw this in a food processor to make a flour)
1 scoop Vanilla Shakeology
1 tbsp baking power
1 tsp baking soda
1/2 c nuts, chopped (almonds, pecans, walnuts, whatever you prefer)
1/2 c dark chocolate chips
1 tsp cinnamon
1 tsp vanilla extract
2 small or medium very ripe bananas
1/2 c unsweetened applesauce
1/2 c nonfat plain Greek yogurt
2 large eggs

Directions:
Preheat over to 400 degrees F. Spray 12 muffin liners with nonstick cooking spray or grease well with coconut oil. In a medium bowl whisk together the oat bran, Shakeology, baking powder, baking soda and cinnamon then set aside. In a large bowl mix mashed bananas, applesauce, Greek yogurt, egg whites and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Set aside for 2mins and let batter thicken a bit. Divide batter evenly into 12 muffin cups and bake 15mins or until toothpick comes out clean. Transfer to wire rack to let cool. Add your favorite spread to these muffins for some added goodness! I love adding some Nutella on top! So yummy!

Shakeology Banana Pancakes

Ingredients:
1 scoop vanilla or chocolate Shakeology
2 eggs
1 banana
1 tsp baking powder
1/4 tsp cinnamon
1 tsp vanilla extract
1 tsp honey, agave nectar or maple syrup (optional)
1 tsp shredded coconut (optional)
fresh fruit to your liking, I love raspberries!

Directions:
Mix all ingredients together, mashing bananas to form a batter (you may need to add water to get the desired consistency you want). Once mixed thoroughly spray frying pan or griddle with cooking spray, pour batter onto hot pan. Flip once bubbles start to form. I typically like my pancakes thinner, so I got 2 medium size pancakes out of this. This will all depend on how much batter you pour onto the pan. Top with fruit, honey, agave or pure maple syrup if desired. Enjoy!!!

Egg Whites & Oatmeal


Ingredients:
8 egg whites
1 slice American cheese
1/2 c quick oats mixed with water
non-stick cooking spray

Directions:
Spray bottom of frying pan with non-stick spray. Break cheese up into pieces throughout eggs to get an even amount of cheese throughout the eggs. Scramble egg whites until thoroughly cooked. Heat up oatmeal in microwave 2minutes, until all water is soaked up into oats. Add cinnamon if desired or make with almond milk for more flavor. Even add honey and fruit. I go straight plain typically!

Overnight Oats

Ingredients:
1/2 c rolled oats or old fashioned oats
1/2 c almond, cashew or lowfat milk
1/2 banana, mashed (optional for added flavor and creaminess)
Toppings of choice (I do 1c of mixed fresh berries)

Directions:

  1. Add the above desired ingredients to a mason jar or tupperware container that is air type, mix thoroughly. Refrigerate overnight or for at least 5 hours.
  2. In the morning, add additional liquid if desired to reach a consistency you are happy with. Put in a bowl, mix up thoroughly and enjoy!!

So yummy!! And the best part about overnight oats is there’s so many flavor combos you can create!

Here is a list of some awesome additions to your oats from fruits to nuts that will blow your mind! Fruit (fresh or dried) nuts, nut butters (peanut, almond, flavored nut butters or even PB2, powdered peanut butter), seeds, honey, protein powder, vanilla extract, granola, agave nectar, citrus zest,chocolate chips, coconut and spices such as cinnamon will bring oats to a whole new level of foodie deliciousness! There are even a few liquid options for your oats as well, primarily dairy free milks including almond, coconut or cashew. I recommend unsweetened so that you can can control the sweetness and add it in as desired!

Check out these yummy flavor combos to try out!
Apples + Cinnamon + Maple Syrup
Blueberries + Pecans + Honey
Coconut Flakes + Almond Slives + Lemon Zest

Turkey Bacon & Egg Sandwich with Fruit

Ingredients:
2 whole eggs
1 slice of American cheese OR shredded low-fat Mozzarella cheese
non-stick cooking spray
2 slices of turkey bacon, precooked
1 whole wheat English muffin
1 c fruit of your choice

Directions:
Spray your frying pan with non-stick cooking spray. Scramble your 2 eggs until fluffy, break up slice of cheese or add shredded cheese. Cook thoroughly. Heat up your turkey bacon and pat dry of any grease. Toast your English muffin until golden brown. Add eggs on top of English muffin, add slices of bacon on top, place other half of muffin on top. Enjoy with your favorite type of fruit! Quick, easy and guilt free.

Yogurt with Berries & Honey

Ingredients:
3/4 c plain 0% Greek yogurt
1-2 tsp of honey or agave nectar
1 c mixed berries (strawberries, blackberries, raspberries, blueberries & pomegranate seeds)

Directions:
Scoop yogurt into bowl, add mixed berries, drizzle honey on top. Mix thoroughly and enjoy! If you let sit overnight it makes it even more sweet and marinated in the honey and berry juices! SO good! One of my foodie favorites!

Strawberry, Pomegranate & Cranberry Shakeology

Ingredients:
1 scoop strawberry Shakeology
1/2 c pomegranate & cranberry juice
1/2 c water
1/2 c frozen strawberries
1 c spinach
1 tsp Flax oil

Directions:
Throw all ingredients in blender or food processor. Blend until creamy. If you enjoy your shake thicker add some ice, if you want it thinner add some more water or juice. Enjoy! My daily Shakeology recipe! So yummy and refreshing!

Wheat Toast with Peanut Butter, Banana & Honey

Ingredients:
1 slice whole wheat toast
1 tsp all natural peanut butter
honey
1 banana, sliced

Directions:
Toast slice of toast until golden brown. Spread peanut butter evenly on toast, add banana slices and drizzle with honey if desired! So easy, so simple and totally satisfied that sweet craving!

Lunch & Dinner

Fixate Chicken, Broccoli Mac n Cheese

Ingredients:
1 box whole wheat or veggie pasta, cooked al dente
1 tsp sea salt
1/2 tsp black pepper
4 c broccoli, steamed
4 tsp organic grass-fed butter
1 1/2 c unsweetened almond or cashew milk
1 1/4 c organic low-fat extra sharp cheddar cheese, grated
3 c cooked organic chicken breast, chopped OR 1 rotisserie chicken, shredded
1 clove garlic, diced
1 tsp EVOO

Directions:
Cook pasta, drain and set aside. Steam broccoli with garlic and EVOO, drain and set aside. Cook chicken breasts in oven at 350 for about 20-30minutes until thoroughly cooked OR shred 1 Rotisserie chicken. Melt butter in saucepan on stovetop, add salt and pepper, add almond milk and gradually whisk in the cheese. Contiuously whisk until a creamy type of cheese sauce is formed. Remove from stove and set aside. I portion everything out based on the 21 Day Fix. So I portion out 2 yellows of pasta into a plate or tupperware for meals for the week, 1 green of broccoli, 1 red protein and about 2-3 blues of the cheese sauce. Once portioned out, combine all together on plate or in tupperware, mix thoroughly so cheese sauce coats everything and enjoy!!

Waldorf Chicken Salad

Ingredients:
1lb of chicken breast, 1 whole chicken or 1 cooked rotisserie chicken, shredded
1 medium onion, diced
3 celery stalks, diced
1 c red grapes, chopped
1/2 c walnuts or pecans, chopped
2 tbsp plain 0% Greek yogurt
1-2 tbsp Ken’s light honey mustard dressing OR 21 Day Fix honey dijon vinaigrette
dash of sea salt & pepper

Directions:
Combine all ingredients together in a large bowl, mix thoroughly until everything is evenly coated with the creamy dressing and enjoy! SO BOMB on a 100cal deli flatbread, 50cal Joseph’s pita or even on top of salad. One of my go to favorite lunches!!!

Guilt-Free Chicken Pie

Ingredients:
1-2 medium zucchini, diced
1-2 medium summer squash, diced
2 cups frozen mixed veggies
1 lb chicken breasts, 1 whole chicken OR 1 whole rotisserie chicken, fully cooked and shredded
1-2 small can of fat free cream of chicken soup
3-4 large tbsp of plain Greek yogurt
1 packet of powdered chicken bouillon
2 tbsp parsley
1 tsp oregano
1 tsp basil
sea salt and pepper

Directions:
Combine all ingredients in casserole pan, bake in oven for about 45-60minutes on 400 until the zucchini, squash and all other veggies are thoroughly cooked. Let cool. Add on top of brown rice, sweet potatoes or even enjoy plain.

Chicken Chili

Ingredients:
1 lb of chicken breast, 1 whole chicken OR 1 rotisserie chicken, cooked, shredded
1 white onion, diced
1 tbsp EVOO
1 15 oz can of dark red kidney beans
1 15 oz can of black beans
2 jars Newman’s Own organic salsa, I use mild
1 15 oz can of yellow corn, unsalted
1 bay leaf
Southwest seasoning
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp paprika
1 tsp sea salt

Directions:
Sautee diced onion in EVOO until clear and tender. Add in all seasonings, salsa, beans and simmer on medium for at least a hour and if you want the flavors to really enhance I simmer on low for another 30minutes. SO yummy and wicked easy!

Mexican Rice

Ingredients:
1lb ground turkey hamburger
Southwest seasoning
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp paprika
1 tsp sea salt
brown rice or quinoa
Newman’s Own organic salsa
plain 0% Greek yogurt
1 tbsp shredded cheese, optional

Directions:
Sautee turkey hamburger with Southwest seasoning until thoroughly cooked. Cook brown rice or quinoa. Add 4-5oz. of seasoned hamburger to rice, add 1 tbsp. of Greek yogurt and 1-2 tsp of salsa. Mix thoroughly and enjoy. Top with cheese if desired! SO GOOD, quick and easy!

Cheesy Chicken & Veggie Pasta

Ingredients:
1 box veggie or whole wheat pasta
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium head of broccoli, diced
1/2 c shredded low-fat mozzarella cheese
1 tsp EVOO
1 tsp garlic, chopped
1-3 chicken breasts

Directions:
Cook pasta al dente, drain and set aside. Bake chicken in oven at 375 degrees for about 20-30minutes until cooked thoroughly, dice and set aside. Sautee broccoli, zucchini, squash, EVOO and garlic until tender. Add chicken and veggies to pasta. Top with shredded cheese. Mix thoroughly and enjoy!!

Tomato, Spinach & Chicken Sausage Pasta Toss

Ingredients:
1 box veggie or whole wheat pasta
1 package Al Fresco apple chicken sausage, sliced
1-2 container cherry tomatoes, chopped
1 package baby spinach
1-2 tbsp of garlic
1 tsp extra virgin olive oil (EVOO)

Directions:
Cook pasta al dente, strain and set aside. Cook sliced chicken sausage, diced tomatoes, garlic and EVOO on stovetop until tomatoes are tender and sausage is warmed thoroughly. Add spinach last minute as it only takes a minute to cook. Portion out pasta, add sausage, tomatoes and spinach on top. Mix thoroughly and enjoy! Foodie favorite for sure! 15minutes max and amazingly delicious!

Buffalo Chicken Sausage Salad with Ranch

Ingredients for Salad & Sausage:
1 package Al Fresco buffalo chicken sausage (precooked, sliced)
1-2 cups Romaine lettuce or baby spinach
1/2 c cherry tomatoes, diced
1/2 c cucumbers, sliced
3-4 baby carrots, sliced

Ingredients for 21 Day Fix Approved Ranch:
1 ¼ c plain 0% Greek yogurt
¼ c lemon juice
½ tsp dried chives
½ tsp dried parsley
¼ -½ tsp dried dill to taste
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp sea salt
1/8 tsp ground black pepper
2-3 tbsp water for achieving desired consistency

Directions:
For salad, combine all ingredients in bowl. Heat chicken sausage up in microwave or sautee on stovetop to get warm. For ranch combine all ingredients in bowl and mix thoroughly. Add the chicken sausage to salad, drizzle with 1 tbsp or 1 Fix orange of ranch dressing all over. Enjoy!

Tostadas

Ingredients:
1lb ground turkey hamburger
Southwest seasoning
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp paprika
1 tsp sea salt
2, 6″ corn tortillas
1 tbsp plain greek yogurt
1 tbsp Newman’s Own organic salsa
1 tsp low fat shredded cheese
lettuce (to your liking)
tomatoes, diced (to your liking)

Directions:
Crisp corn tortillas in oven for about 5-6 minutes. Brown turkey hamburger with Southwest seasoning until thoroughly cooked. Now we build! Layer turkey hamburger, on the corn tortillas, sprinkle cheese on top so it melts on the warm meat. Add diced tomatoes, lettuce, Greek yogurt and salsa. Enjoy!!

Taco Salad

Ingredients:
1-2 c Romaine lettuce OR baby spinach
3-4 cherry tomatoes, diced
1/2 cucumber diced
3-4 baby carrots diced
1lb turkey hamburger seasoned with Southwest seasoning
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp paprika
1 tsp sea salt
1 tbsp Newman’s Own organic salsa
1 tbsp plain 0% Greek yogurt
1/4 c low-fat shredded Mozzarella cheese

Directions:
Sautee ground turkey hamburger with Southwest seasoning and set aside. Build salad with lettuce and diced veggies. Add hamburger meat to salad, top with salsa, Greek yogurt and some shredded cheese if desired! Enjoy!

Turkey Cheeseburger & Veggies

Ingredients:
1 lb ground lean, turkey hamburger, made into patties (I add parsley, oregano, garlic, basil, onion and garlic powder, about 1 tsp of each)
1 slice American cheese or shredded Cheddar cheese
2 sliced zucchini or summer squash
2 tsp garlic
2 tsp EVOO
1 medium sweet potato, chopped, seasoned with EVOO, sprinkle of Sea Salt and black pepper (I added basil, totally hated it haha DON’T do it!)
2 sheets of alumium foil about a foot wide each
Non-stick spray

Directions:
Preheat grill to about 300 degrees or high. Make patties out of turkey hamburger, about size of palm and 1/4″ thick. Flatten and throw on preheated grill. Grill until desired temp. I grill about 8-10mins on either side, 2 flips and add a slice of American cheese. Spray aluminum with non-stick spray. Place diced veggies in center, drizzle with 1 tsp. EVOO and some diced garlic, sprinkle with sea salt and pepper. Make a pounch out of the foil. Do the same for the sweet potatoes, 1 tsp. EVOO, sea salt and pepper. Place on grill for about 10-15mins until veggies are cooked thoroughly. Plate and enjoy! I threw some raw carrots on for more veggies!

Steak or Chicken & Veggies with Sweet Potatoes

Ingredients:
4oz Angus beef filet
2 zucchini and squash, sliced
1 tbsp EVOO
1-2 tsp of garlic, diced
1 ft of aluminum foil

Directions:
Preheat grill on high. Place sliced veggies on aluminum foil, drizzle with EVOO and diced garlic. Fold into pouch and place on grill. Place steak on for about 10 minutes, flip once and cook another 10minutes depending on how you prefer your temperature. I know I like my steak medium-medium well. Cook veggies for about 10 – 15 minutes until cooked thoroughly, plate up and enjoy!! Sometimes I even throw low-fat shredded Mozzarella cheese on my zucchini and squash for some variety!

Turkey Meatballs & Cheesy Ricotta Pasta Toss

Ingredients:
1 box of veggie pasta
1lb. ground lean turkey hamburger
1 tsp garlic
1 tbsp parsley
1 tsp oregano
1 tsp each garlic and onion powder
1 tsp EVOO
1 bag of spinach
1-2 containers of cherry tomatoes or 2 large tomatoes, chopped
1 small container of no-fat ricotta cheese
1 bag of shredded low-fat mozzarella cheese

Directions:
If you are prepping this for the fix, again I make everything separate and then measure out. Cook pasta al dente, drain and set aside. Mix up your ground turkey hamburger, garlic, parsley, oregano, garlic and onion powder as you’d make for regular meatballs in a large bowl. Make meatballs so that they fit into the red protein container so a little bit bigger than a golf ball. 1 package makes 5 meatballs at this size, place in baking pan and bake in oven for about 35minutes on 350 or until cooked thoroughly. Sautee tomatoes with garlic and EVOO in large skillet until tender and begin to create a stewed tomato sauce, add spinach until tender. Once all cooked measure out your pasta, I do 2 yellows and save my carbs for this meal, 1 meatball, and 1 green of the veggies…toss in a bowl and mix thoroughly. I also add shredded mozzarella cheese on top and mix in 1/2 red of ricotta cheese (mixed with garlic, parsley, oregano, garlic and onion powder) Mix entirely so cheese is blended in nicely with the rest of the meal. I even dice up my meatball so its all covered in the cheesy sauce.

Egg and Asian Meatball “Fried” Rice

Ingredients & Directions for Meatballs: (you may have to adjust the amounts if you’re only cooking for 1-2 people, it makes 28 meatballs!)
1, 1lb. package of ground chicken or ground turkey hamburger
1 green onion, chopped
fresh ginger to taste, if desired
¼ c soy sauce
½ tsp ground black pepper
Combine ingredients in large mixing bowl. Mix until just combined. Divide mixture into 5-6 meatballs, a little larger than golf ball size. Bake on lightly greased cookie sheet for 20-25 minutes at 375. I flip halfway through, cook until golden brown on either side.

Ingredients & Directions for Egg “Fried” Rice:
1-2 eggs scrambled, set aside
1 scallion, diced
1 large bag of brown rice or quinoa
1 tbsp soy sauce
1 c mixed veggies diced (carrots, zucchini, squash, onions)

Boil, cook rice or quinoa thoroughly and set aside. Sautee mixed veggies, scallion and soy sauce until tender. Add eggs and mixed veggies to brown rice, mix thoroughly. Eat 1-2 meatballs for a nice full meal! Delicious!

Chicken, Beef or Shrimp Stir-Fry

Ingredients:
1 lb. chopped chicken, beef or shrimp
1 tsp EVOO or coconut oil
1/4 c soy sauce
2 c mixed veggies (carrots, zucchini, squash, onions, water chestnuts, baby corn)
brown rice or quinoa, optional

Directions:
Cook brown rice or quinoa and set aside.Sautee your protein and veggies in EVOO with soy sauce until cooked thoroughly and tender. Add veggies and protein on top of brown rice, mix and enjoy!

Tomato & Basil Meatball Sautee


Ingredients:
1 package Al Fresco tomato & basil chicken meatballs (precooked), sliced
1 package baby spinach
1 package cherry tomatoes, diced
1 tsp garlic
1 tsp EVOO
1 tbsp shredded low-fat Mozzarella cheese, optional

Directions:
Add all ingredients into saucepan or frying pan on stove. Sautee until warm, and tomatoes and spinach are tender. Mix thoroughly, add cheese if desired and enjoy! Could be added over pasta or brown rice too if you want to get a carb in there!

Turkey Sandwich

Ingredients:
1 Joseph’s whole wheat, flax pita OR 100cal deli flatbread
3 slices low-sodium deli turkey breast
1 large handful of Romaine lettuce
2-3 slices of tomato
drizzle with Ken’s light honey mustard dressing

Directions:
Drizzle honey mustard on flatbread or pita, spread evenly. Add sliced turkey breast, lettuce and tomatoes. Enjoy!! I pair with some carrots, celery or a piece of fruit!

Snacks & Desserts

Chocolate Shakeology Peanut Butter Cups

Ingredients:
8 tbsp Chocolate Shakeology
4 tbsp coconut oil
4 tsp all natural pb OR any type of nut butter you enjoy

Directions:
Put 2 tbsp of coconut oil in a bowl and melt in microwave for about 20-30seconds until liquid. Stir in 4 tbsp of Chocolate Shakeology until smooth and makes a nice creamy chocolate. Evenly distribute the chocolate on the bottom of 8-9 mini cupcake cups. Place in freezer for 5mins to set up. Remove from freezer then add half a tsp of peanut butter to the top of each chocolate layer and spread as smooth and flat as possible. Add the remaining 2 tbsp of coconut oil to bowl, heat up until melted and add remaining 4 tbsp of Chocolate Shakeo again to create the top layer of chocolate for the cups. Mix until you have a creamy, smooth chocolate again and divide evenly on the cups to cover the peanut butter layer. Place in freezer for 30mins to harden. I got 9 cups out of this recipe! Enjoyy and share without the guilt!

Thanks to my girl Emily for this amazingly delicious fit foodie recipe!

Shakeology Power Balls

Ingredients:
These Choc Shakeology balls cure that late night sweet craving without the guilt! They are soo yummy and a new go to favorite of mine!!
Ingredients:
1/2c chocolate Shakeo
1/2c all natural pb
1/2c mixed nuts, chopped (I used walnuts, pecans or almonds)
3tbsp honey
Coconut or graham cracker crumbs (optional)

Directions:
Mix Shakeo and chopped nuts together. Add pb and honey, mix with hands. I tried a spatula, no go haha. Gets pretty messy and sticky, but roll balls about the size of a ping pong ball. Roll in graham cracker crumbs or coconut after for some additional yumminess if desired. Store in fridge and enjoy for a guilt free snack! Recipe makes 12 Shakeo balls NOM

Broccoli Cheddar Quinoa Bites

Ingredients:
1 egg
1 medium onion, diced
5-6 large florets of organic broccoli
1/2 c quina (cooked)
1 c water
1/4 c organic shredded cheese
1/4 c plain breadcrumbs
1 tsp garlic
2 tsp EVOO for cooking
sea salt and pepper to taste

Directions:

  1. First cook your quinoa according to the directions on the packaging. I cooked mine with 1 cup of water for 1/2 cup of quinoa in boiling water, then once brought to a boil, simmer and cover on medium heat until white spirals form around grain and water is absorbed. Set aside and cook
  2. Sautee your diced onion until soft and translucent in 1 tsp EVOO. Set aside and cool. Cook your broccoli on stovetop steamed, until tender, set aside and cool completely. Once broccoli has cooled, dice into small pieces. I chopped mine pretty fine.
  3. Now that you have everything ready in a large mixing bowl combine all ingredients, leaving the egg until the end. Mix well so you have a smooth, wet mixture where you can form patties like a burger and it should stick together nicely.
  4. Heat 1 tsp of olive oil in a frying pan on stovetop OR bake in oven. For stovetop directions. Fry lightly on either side, on medium heat until golden brown for about 6-7 minutes. Be sure to keep an eye on them because they can burn easily. It will form a nice crispy crust on the outside, holding the patty together. I used 1/4 c as a scoop and formed a patty. For oven directions, use 1/4 c as scoop and form into ball, place in mini cupcake tins and bake on either side for about 20minutes at 300 degrees or broil for about 10mins either side.
  5. Cool and enjoy. These are so good, an amazingly delicious quick snack without the guilt!

Buffalo Chicken Dip (single serving)

Ingredients:
3/4 c plain 0% greek yogurt
1 c of cooked chicken breast or rotisserie chicken, shredded
1 tbsp Buffalo sauce (I use Ken’s Buffalo Marinade)
1/4 c low-fat shredded Mozzarella cheese
1 c whole wheat tortilla chips

Directions:
Add all ingredients into microwave safe bowl or heat on stovetop until warmed entirely. Enjoy with whole wheat tortilla chips! So GOOD and so easy!

Black Raspberry Sorbet

Ingredients:
3 c frozen or fresh raspberries
1 cup vanilla almond milk
1/2-1c of coconut (depending on how sweet you want it)
1/2-1c dark choc chips (depending on how sweet you want it)

Directions:
Blend in food processor until creamy. Place in shallow bowl and freeze 2-4hours. Garnish with fresh fruit!

Chocolate Covered Fruit

Ingredients:
1 c dark chocolate
1 tbsp coconut oil
1 c of strawberries, raspberries, blackberries, bananas
1 sheet wax paper

Directions:
Melt coconut oil and dark chocolate in either the microwave OR create a double boiler using 2 pots. Boil water in a bigger pot and place the second pot on top and add chocolate and coconut oil to the top pot. The pot will get hot enough to melt the chocolate, but not burn it. Melt chocolate thoroughly, stir continuously until smooth. Dip chocolate fruit, coating all sides and place on wax paper to dry. Let stand 30 minutes and place in fridge or freeze bananas as you prefer!

Cashews & Raisinetes

Ingredients:
1/4 c of sea salted cashews
1/4 c of dark chocolate raisinetes

Directions:
Combine together and enjoy! Love the salty and sweet!

Wheat Toast with Peanut Butter, Banana & Honey

Ingredients:
1 slice whole wheat toast
1 tsp all natural peanut butter
honey
1 banana, sliced

Directions:
Toast slice of toast until golden brown. Spread peanut butter evenly on toast, add banana slices and drizzle with honey if desired! So easy, so simple and totally satisfied that sweet craving!

Hard Boiled Eggs & Nuts

I love a simple, delicious and nutritious snack

Ingredients:
1-2 whole hard boiled eggs
1/4 c nuts of your choice (almonds, pecans, walnuts, cashews)

Directions:
Boil eggs on stove for about 8minutes, peel in cold water. Enjoy your eggs and nuts as quick wholesome snack or breakfast!

Peanut Butter & Dark Chocolate Chips

Enjoy 1 tbsp of all natural peanut butter and about 8 dark chocolate chips! YUM

Oreo Bark

Ingredients:
1 lb white chocolate chips
1 package of Oreos, broken up (I did decent chunks as you want nice big pieces of Oreos in every bite!)
wax paper

Directions:
Melt white chocolate chips in double boiler over stove or in microwave. Continuously stir until smooth. Add oreos and mix thorougly until coated with chocolate. Line a cookie sheet with wax paper and spread mixture evenly into pans corners. Put in fridge for about a hour until firm, break apart and enjoy! SO easy and such a great idea for gifts!

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