Apr
11
0

Fit Hubby Fudge

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You may have heard of a dessert called “chubby hubby” before, a flavor created by Ben and Jerry’s with peanut butter, pretzel and fudge. I decided to create a “fit hubby” version using peanut butter, pretzels, chocolate whey protein powder and a drizzle of chocolate on the top. This is a great energy-boosting snack after a workout to give your body the protein it needs to build muscle, and it tastes like a dessert!

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Fit Hubby Fudge Recipe

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/4 cup honey
  • 2/3 cup chocolate whey protein powder
  • 1/2 cup chopped pretzels
  • 1/4 cup chocolate chips

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Instructions

  1. Add all ingredients, except for pretzels and chocolate chips, to a Magic Bullet cup and blend.
  2. Take half of the mixture and combine with 1/4 cup chopped pretzels and press into an 8×8-inch baking dish.
  3. Press the other half of the mixture on top.
  4. Melt the chocolate chips in a microwave for 30 seconds at a time, then drizzle over the top and sprinkle the remaining pretzels.
  5. Chill in the refrigerator 1 hour before cutting into squares.

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Makes 9 1-inch squares

 

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Making piña colada from scratch at home is very easy and adds a flavorful touch to a classic fruit salad recipe. All you need is some coconut milk, pineapples and pineapple juice to make the non-alcoholic piña colada mix. Then, toss it with some chopped fruit and mint to create a refreshing fruit salad everyone will love!

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Piña Colada Fruit Salad Recipe

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 1/4 cup frozen pineapple
  • 1 cup chopped pineapple slices
  • 1 cup grapes
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup chopped strawberries
  • 1/4 cup chopped mint

Instructions

  1. Add the coconut milk, pineapple juice and frozen pineapple to a Magic Bullet blender and blend.
  2. Toss the blended piña colada mix with the fruit and mint in a large bowl and chill until ready to serve.

Makes 4 servings

 

Mar
27
0

Simple Crepes

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My husband has never loved pancakes because they can be so thick and cake like, so I started making crepes a while back to fit his taste buds! They are thin, light, but still so filling! And when a batter comes together all in one blender, you will not see me complaining! Easy peasy!

Simple Crepe Recipe

Ingredients

  • 1 cup milk
  • 1 tb. vanilla
  • 3 eggs
  • 1 c. flour
  • 2 TB. melted butter
  • 1 tsp. sugar

Instructions

  1. Add all the ingredients to the Magic Bullet Blender until blended.
  2. Grease and heat a pan on the stove.
  3. Once it’s ready pour a thin layer of batter to coat the bottom. Cook slowly one side, then carefully release the edges and flip. It’s ok if it isn’t perfect.
  4. Once it’s done, fill the crepe with desired fruit fillings, nut spreads, etc. And top with powdered sugar! Enjoy!

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Makes 4 crepes.

 

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I am always looking for a healthier dessert that I can indulge in late at night the my kids go to bed. 99% of the time I am looking for chocolate, so when this recipe came together I was super excited! My favorite thing to do is wrap them up safe in the freezer and then pull them out when everyone is in bed….and no one can disturb me ;).

Peanut Butter Black Bean Brownies

Ingredients

  • 1 can black beans, drained and rinsed
  • 1/4 cup peanut butter
  • 3 eggs
  • 1 tb. canola oil
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tb. vanilla
  • 2/3 cup coconut sugar
  • 1/2 cup chocolate chips

Instructions

  1. Add all ingredients to the large magic bullet blender. (Eggs on the bottom.)
  2. Puree until smooth. The batter will be really thick, so if it doesn’t blend, add a few TB. of milk
  3. Add parchment paper to an 8X8 pan, add batter, and bake at 350 for 20-25 minutes.
  4. Let cool, then cut into squares.

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Mar
8
0

Whipped Coconut Cream

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My youngest is the pickiest eater, so I have the hardest time giving her foods that not only fill her up, but also give her the nutrition she needs. She tends to lean towards the sweeter foods, so this coconut whipped cream sounded like the perfect addition to her diet!

She loves to dip salty pretzels in it, and I love to dip berries in it! Also it’s made with  healthy fats and natural sugars! But the best part is how quickly this comes together in the Magic Bullet! (And it’s creamy too!)

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Whipped Coconut Cream

Ingredients

  • 1 can full fat coconut milk, refrigerated
  • 2 tb. pure maple syrup
  • 1 tsp. vanilla extract

Instructions

  1. In the Magic Bullet blender, add the maple syrup and vanilla. Then open the can and scoop out the solid cream part, not the coconut water.
  2. Blend it until whipped and creamy! Keep refrigerated for up to 5 days.

 

Feb
27
0

Cookie Dough Shake

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Cookie dough ice cream is my favorite ice cream flavor. As a kid, I would always save the cookie dough until the end and enjoy it in one big glob of cookie dough! For this cookie dough milkshake, I used vanilla ice cream, milk and made my own eggless cookie dough to blend in. For all of you cookie dough lovers, this milkshake tastes like heaven.

After it is blended up, the cookie dough is no longer chunky since it is dispersed among the milkshake as small bits. Top this milkshake with larger chunks of cookie dough to make it even better!

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Cookie Dough Shake

Ingredients

  • 1 cup light vanilla ice cream
  • ½ cup non-fat milk
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 1 tbsp brown sugar
  • ½ tbsp granulated sugar
  • 1/16 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp chocolate chips
  • Whipped cream for topping

Instructions

  1. Add the butter, sugars, vanilla, salt, and flour to a mixer and blend well until creamy. Stir in the chocolate chips by hand.
  2. Add all ingredients to a Magic Bullet cup and pulse a few times until the cookie dough is evenly dispersed (you may want to save some of the cookie dough in larger chunks for topping).
  3. Top with whipped cream and extra chunks of cookie dough.

Makes 1 milkshake

 

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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins

 

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Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

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Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips

Instructions

  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.

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Makes 6 bites

 

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I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste

Instructions

  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

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These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!

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Mini Pumpkin Pie Muffins

Ingredients

  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs

Instructions

  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!

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