- 2 cups dates, pitted (100g)
- 1 cup almonds
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsweetened coconut
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1-2 T. unsweetened almond milk (optional, if needed)
- Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly (about 1 minute). Do not over-process or it will become coconut butter.
- Remove flakes and set aside
- Place dates in the food processor and process until they have broken up and come together into a ball.
- Break up date ball with hands and add in almonds, cocoa powder, 1/4 cup of coconut flakes and sea salt.
- Process for several minutes, scrapping down the sides as needed.
- Add in vanilla and almond extract and 1 T of almond milk.
- Process until mixture comes back together into a ball. If it doesn’t do this, add in 1 more tablespoon of almond milk.
- Remove mixture from the food processor and roll into 20 balls.
- Roll each ball in the remaining 1/4c coconut flakes.
- Store in an airtight container in the fridge for several weeks.
Happy Valentine’s Day from our family to yours!
After a week in Miami on vacation, I seriously considered skipping this sweets that come with this holiday all-together. I do love to travel, but I also love being home and getting back to my routine of healthy home-cooking and fierce sweat sessions.
But when I went to Whole Foods to do my weekly shopping, I got sucked into the holiday – with husbands and children shopping for the wives and mommies in their life, and I wanted to do something special for my guy. He loves chocolate pudding, and I figured he probably wouldn’t notice if I threw in some healthier alternatives to the standard recipes.
This recipe was adapted from Giada’s Chocolate-Avocado Mousse
Valentine’s Day Chocolate Pudding
macros: 212 calories, 13g fat, 23g carbs, 3g protein, 6g fiber, 14g sugar
3T. mini chocolate chips, used Enjoy Life for dairy-free
1t. unrefined coconut oil
1 large avocado, peeled and pitted, about 5 ounces
4 ounces cultured coconut milk, plain (used So Delicious brand)
6 deglet dates, pitted
6T. unsweetened cocoa powder
1T. vanilla extract
1/2 t. sea salt
1/4 liquid cup unsweetened vanilla almond milk
In a microwave-safe bowl, melt chocolate chips and coconut oil in 15 second increments until melted, stirring frequently.
Lately I’ve been snacking on some chocolate chip protein bread when I want a sweet treat. It’s great cold from the fridge, and I love it because it’s dense and filling. And who doesn’t love chocolate chips!?
I have made this protein bread a few times with different protein powders, and I definitely recommend Slap Nutrition – Peanut Butter and Slappy Birthday are amazing! This protein powder is hormone free, antibiotic free, soy lecithin free, and sweetened with Stevia. It also bakes very well and comes in a variety of flavors. Use code: MARY for 10% off.
I also really like the PEScience brand for this recipe. It also bakes very well. Use code BEYONDFIT for 30% off on their website. I like the Gourmet Vanilla and Chocolate Peanut Butter Cup flavors. This brand uses artificial sweeteners.
Feel free to do some experimenting of your own to change up the flavors. This bread goes great with 2T. of truwhip (a non-GMO version of Cool Whip). Here is the recipe!
Chocolate Chip Protein Bread
adapted from iheartmacros
Serves 8. Macros per slice: 103 cal, 3g fat, 7g carbs, 11g protein, 2g sugar, 3g fiber
1/2 cup coconut flour (56g)
1 scoop of whey protein powder, recommend PEScience protein
1 tsp. baking powder
1T. Stevia (optional)
4 ounces whole milk Greek yogurt or So Delicious unsweetened plain coconut yogurt
12 liquid ounces of egg whites (making sure to use a liquid measuring cup or a gram scale to measure)
2 whole eggs
15g (about 2T.) semi-sweet chocolate chips (recommend Guittard – they are amazing)
15g unsweetened coconut shredded (toast at 350 degrees for 5 minutes for even more flavor) – optional, not included in macros
Mix dry ingredients in a bowl (excluding chocolate chips), making sure to remove any clumps. Add wet ingredients and wisk together until fully combined. Pour into a greased loaf pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 35 minutes until golden brown. Let cool, and cut into 8 slices. Store in an air tight container in the fridge for up to 4 days. Enjoy!
Last week I met up with Evie Claire Photography and took a couple of fitness photos with Gianna to celebrate her 6-month birthday. Afterwards, I went and got a slice of carrot cake from a local bakery. I was relieved that the photos were over, and I was happy with how my weight loss was progressing over these past 6 months, with only 4 pounds to go to reach my pre-baby weight of 132. While I do not often celebrate with food, I did feel like having a treat.
So I got home and put my sweatpants on, and I dove into this white flour, white sugar triangle slice of carbs and fat. I ate half of a large slice…and waited…and then it hit me. The sugar rush, followed closely by the sugar crash, and the headache.
It had been a while since I’d had it, since I really do not eat typical baked goods that often, and now I had remembered why. They really make me FEEL like crap!
I follow a flexible dieting plan called IIFYM, so I can eat whatever I want as long as it fits my macros. I just choose foods that are usually free of refined sugar because of the way they make me feel.
I do love the flavors of carrot cake, so that inspired me to create these little bites of goodness. I hope you enjoy them as much as I do. They are excellent pre and post workout, since they have less than 5g of fat and fiber per bite and are 60 calories each.
Carrot Cake Energy Bites
recipe modified from A Sunshine Mission
Makes 17 bites. Macros per bite: 60 calories, 1g fat, 13g carbs, 1g protein, 2g fiber, 8g natural sugar
1 cup pitted dates (150g)
1+1/2 cup shredded carrots (150g)
1 cup oatmeal (quick or old-fashioned)
1/4 cup raisins (optional)
1/4 cup unsweetened coconut
pinch of sea salt
1 teaspoon cinnamon
1/4 teaspoon fresh or ground ginger
- Process all ingredients in a food processor until a ball of dough forms.
- Remove dough from food processor and roll into bite-sized balls with your hands.
- Place in the fridge for 1 hour to harden, and store them there between enjoyment.