So Much To Make: Paleo

Showing posts with label Paleo. Show all posts

Tuesday, August 29, 2017

Flourless Banana Protein Muffins

Want the perfect pre-workout pick-me-up? How about the ideal recovery snack? Or maybe you just want something yummy that you won't feel like you need to run 5 miles to make up for eating. ;-)

I made two batches of these--with half of them as mini-muffins and half as full-size, so 72 muffins in all. SEVENTY-TWO. And do you know how long they lasted in my home (which includes 1 man and 2 teenage boys)?? Less than 24 hours! I didn't know if I should be horrified or flattered.

And here is all the math from my experience made into an imperfect equation for my Algebra 1 student:

72 muffins / 3X < 24hrs = 0

Therefore, the muffins were consumed at a rate of 3+ muffins/ hour. So my husband and two sons each ate an average of 1/hour for 24 hours. Of course, my younger 2 kids and I ate a few. And my husband and sons were gone on a camping trip for the first 18 of those 24 hours, so the math gets complicated. But, what isn't complicated is the recipe. So we will move on to that.

Flourless Banana Protein Muffins
Makes 24 Regular/ 48 Mini Muffins

INGREDIENTS:
2 Ripe Bananas
1 Cup Peanut Butter
1/2 Cup Honey
2 Eggs
1 Scoop Vanilla Protein Powder (I like THIS kind, and THIS kind)
1/2 Teaspoon Baking Soda
1 Cup Chocolate Chips (mini work best)

DIRECTIONS:
1. Preheat oven to 350.
2. Grease/ line muffin pans
3. Blend all ingredients except chocolate chips in blender or food processor
4. Stir in chocolate chips
5. Fill muffin cups 2/3 full. Bake 11-13 minutes for mini-muffins; 14-16 minutes for regular muffins.

Wednesday, May 24, 2017

Guilt-Free Cookie Dough Balls

Six ingredients. No baking. Wholesome blend of protein, fiber, and healthy fats. And they seriously taste like a scoop of cookie dough. No joke. My kids even requested them in their lunches!

Here's what you'll need:

Guilt Free Cookie Dough Balls

Makes about 24

Ingredients:

3/4 cup Coconut Butter (not oil)

3/4 cup Almond/ Peanut Butter (I have made them both ways successfully)

1/3 cup Maple Syrup

1/2 cup Vanilla or Cookies and Cream Protein Mix

1 cup Rolled Oats

1/4- 1/2 cup Chocolate Chips/ Cocoa Nibs

Directions:

In a food processor, combine all ingredients except chocolate chips/ cocoa nibs. Process until well mixed. Stir in or just barely process in chips/nibs. Form 1 inch balls and store in refrigerator.

SO easy, right?

Monday, February 22, 2016

No Refined Sugar Protein Brownies

My husband and I extended our January No Sugar Challenge to February...And YOU get to benefit! I am sharing another healthy treat. This one will satisfy your chocolate sweet tooth, and it packs a good protein punch! Double WIN!

The main response we get when we tell anyone we are avoiding refined sugars and flours is "WHY???" I admit had to ponder this to give a genuine answer.

In January, my "why" was to clean up my diet after all the holiday junk I consumed at the end of last year. My husband and I extended it into February because we have loved the way we feel. We allow ourselves one "cheat day" each week, but it's not a "binge day." Usually it means we eat something like waffles or chocolate chips (or both, together!). We don't go eat a dozen doughnuts and negate all the good we have done through the week!

We have also upped the ante on our workouts, so these protein brownies especially feel good after a hard bootcamp or trail run! In fact, my husband came home from a tough snow-camping trip with our son and ate the last three (of the second batch I made)!

No Refined Sugar Protein Brownies

Makes 1 9x13 pan

Ingredients:

1/2 cup coconut oil, softened

1/2 cup butter, softened (can use all coconut oil, just double salt)

1/2 cup cocoa powder

1/2 cup honey

2 eggs

1/2 cup natural peanut butter (or other nut butter)

1/2 cup chocolate protein powder

1/2 cup coconut flour

1/8 teaspoon sea salt

Directions:

1. Preheat oven to 400 degrees. Grease 9x13 baking dish/pan.

2. In a food processor or electric mixer bowl, beat coconut oil and butter until well combined. Add cocoa powder and honey and beat well. Mix in eggs, peanut butter and protein powder until smooth.

3. Whisk coconut flour and sea salt together, then stir into main mixture.

4. Pour into prepared dish, and bake 13-16 minutes, just until top no longer looks wet and edges begin to darken.

5. Cool completely. These taste best cooled or chilled. I liked them at room temperature, but loved them after they sat in the fridge a while. Store in air-tight container, or wrap individually as an easy to grab protein treat!

Participating in these link-ups.

Sunday, July 13, 2014

Mango Pecan Salad with Orange Vinaigrette

This salad is incredible: orange glazed pecans, fresh mango and crisp bacon tossed with romaine and a light, citrus vinaigrette. This is some serious salad.

Here are your main ingredients. The orange glazed pecans are a delicacy all by themselves. Be careful not to nibble on too many--they're for the salad!

Maple Pecan Salad with Orange Vinaigrette

Ingredients:

1 medium head of Romaine lettuce, shredded

2 cups fresh mango, cubed

1 cup Orange Glazed Pecans (recipe below)

6 slices of bacon, cooked and chopped

1/3 cup Orange Vinaigrette Dressing (recipe below)

Directions:

Toss lettuce, mango, pecans, and bacon in a large salad bowl. Mix in dressing right before serving.

Orange Vinaigrette Dressing

Ingredients:

1/8 cup salad oil (I used avocado oil; canola or other mild-flavored oil would work)

1/8 cup fresh orange juice (about 1 medium orange)

1 Tablespoon apple cider vinegar

1 Tablespoon sugar

Directions:

Whisk together until fully incorporated. Refrigerate until ready to use.

Orange Glazed Pecans

Ingredients:

1 cup pecan halves

1 tablespoon butter

2 tablespoons brown sugar

1/2 teaspoon orange zest

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon water

Instructions:

In a small microwave-safe dish, melt butter in microwave (about 20 sec). Stir in remaining ingredients and microwave on high 90 seconds, stirring halfway through. Spread on wax paper to cool.