I’m all about healthy, bite sized, craving crushing, energy giving snacks! I love making stuff like this and putting them in the fridge or freezer and just grabbing them for on-the-go “treats” to help keep blood sugar levels stable and hunger at bay between meals. This is adapted from a beachbody recipe for carrot cake energy balls. I swapped out several ingredients, using chocolate rather than vanilla Shakeology was just one altered ingredient and I love it!!
- 1.5 scoops chocolate Shakeology
- 1/2 cup old fashioned oats
- 1/3 cup peanut butter
- 6 dates
- 1/4 cup chopped almonds
- 3/4 cup shredded carrots
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
Combine all ingredients in food processor and pulse until “dough” is mixed evenly.
Roll into 15 balls (I use a small cookie dough scoop)
Freeze or refrigerate the rest ❤️
These guys are Larabar-like 🤓 So yummy…so easy!
What I love about bars like this is that it’s just nuts and fruits mushed together. That’s. It. No weird chemicals and preservatives. No fillers. No SOY (I swear it’s in EVERYTHING)! Plus, how fun it is to play with different combinations 🤗
- 1 cup dried mangoes
- 1.5 cups shredded, unsweetened coconut
- 1 cup almonds
- 1 cup unsalted sunflower seeds
Blend all ingredients in food processor until they stick together and it is mixed well.
Press mixture into an ungreases casserole dish. Refrigerate 1 hr to firm up a bit. Cut and enjoy!!
Who doesn’t love a good peanut butter cookie?! These are like Larabars & once again super easy to make! (I like easy, low maintenance if you haven’t noticed!)
3/4 cup peanut butter
3/4 cup raisins
1 cup old fashioned oats
3/4 cup unsalted peanuts
1/2 tsp vanilla extract
1/2 cup mini semi-sweet chocolate chips *optional
Add all ingredients to a food processor and blend until moist and well mixed. Scoop dough out by the heaping teaspoonful. I like using a cookie dough scoop. Place each scoop on a tray lined with parchment paper and squish with a fork (just like regular peanut butter cookies). These are ready to eat!! I put mine in an air tight container an either freeze or keep in the fridge. Such a yummy healthy snack or even breakfast!
This is a yummy, healthy choice that fits nicely into the 21 Day Fix as a snack or for breakfast. I would have 2 muffins plus a couple of eggs (1 red) for a well rounded breakfast or even lunch!
I was going to use almond flour in this recipe, but for $7 less I bought the brown rice flour!
1 Cup Pumpkin Puree (not pumpkin pie filling)
2 Ripe bananas
1.5 Cups Brown Rice Flour
2 Tbsp Maple Syrup
Dash of Salt
3/4 Tsp Baking Soda
Preheat oven to 350F. Mix Pumpkin & Bananas then add remaining ingredients & mix well. Spoon into muffin tin that has been greased or has muffin liners. Bake 15 minutes or until firm.
2 muffins= 1 purple + 1/2 yellow
Banana bread is one of my favs. We usually have some in the freezer for snacks. I make it “healthier” by reducing the butter, using 1/2 whole wheat flour, Greek yogurt and adding flax. THIS recipe, however, doesn’t even use flour! Plus, it was super easy. I am a big fan of super easy! Here ya go!
3 ripe bananas
2 Tbsp honey
3/4 cup oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 scoops chocolate Shakeology (you can use vanilla too!)
Preheat oven to 35oF. Line muffin tin with cupcake liners or grease with butter or coconut oil.
Blend oats in blender or food processor to make into a powder. Add this with all the remaining ingredients and mix well in food processor or with electric mixer.
Should make enough for 12 muffins.
Bake 18-20 min, or until toothpick comes out clean.
21 Day Fix containers per muffin:
1/2 purple, 1/3 red, 1/3 yellow, 1/2 tsp honey
1.5 g fat
3.3 g protein
12.8 g carbs