Chocolate Pudding

Chocolate pudding without the guilt! Give this a try this.

Total Time: 1 hr. 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
1½ scoops Chocolate Shakeology
1 ripe medium avocado
1 medium banana, cut into chunks
1 cup unsweetened almond milk

Directions:
1. Place Shakeology, avocado, banana, and almond milk in blender; cover. Blend until smooth. (If too thick add additional almond milk.)
2. Pour into four dessert cups; refrigerate for at least 1 hour, or until set.

21 Day Fix Containers- 1/2 red, 1/2 purple, 1 blue

Chocolate Chip Cookie Dough

This right here, is one of my all time favorite desserts! Its so simply to make, no baking time, no wait time, just mix it all together and DONE!

This is not my photo but its the exact recipe I use :)

Reeces Cups are Healthy?!?!

Don't you just LOVE when people play on words... I'll admit-- Reeces aren't healthy BUT I have a tasty recipe that tastes just like it but 1000% better for your health!! 

Today's Tasty Tuesday recipe is---

Reeces Cup Shakeology!!!

1 scoop chocolate Shakeology

2 tsp. peanut butter

2 tsp. honey (I normally just wing it)

12 oz. water

4 ice cubes

Blend and ENJOY!!!

***

As always you can adjust the water and ice according to your liking. 

For a thicker shake, add more ice.

For a creamier shake, use 1/4 cup milk (almond, rice, skim). The more milk you add the creamer it gets!

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Banana Chocolate Chip Cookies

Here is a yummy cookie recipe sure to satisfy your sweet tooth while sticking to your clean eating lifestyle!

 

 

Pumpkin Chocolate Granola Bars

Pumpkin Chocolate Granola Bars

Who doesn't LOVE pumpkin in the fall?! This recipe is the perfect healthy treat with all the comforts of Fall and CHOCOLATE :)

Ingredients:
• 3 1/4 cup rolled oats
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp. salt
• 1/2 cup pumpkin puree
• 1/2 cup applesauce
• 1/3 cup honey
• 1/2 cup 85% dark chocolate
• 2/3 cup sliced almonds
• 1 tsp vanilla extract

Instructions:
• Preheat oven to 350 degrees. Grease an 8 by 8 baking pan with cooking spray and set aside.
• Chop your dark chocolate into small pieces.
• In a large bowl, combine oats, spices and salt together. Set aside.
• In a medium bowl, whisk pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over the oats and stir well, until all of the oats are moist. Stir in the dark chocolate and almonds.
• Evenly press oat mixture into prepared pan. Bake for 25-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
• Using a sharp knife, cut into bars. Remove from pan and let cool completely.
Makes 10-12 granola bars.

--Recipe and picture courtesy of Melanie Mitro--

Chocolate Peanut Butter Granola Bars

Chocolate Peanut Butter Granola Bars

My kids go nuts for those Chewy granola bars that you can buy in the store. Every single time we walk by them, they beg and plead to buy them. I knew they must be SO simple to make at home and that's when a good friend of mine showed me this recipe! I've tweaked it a little to our liking but its so versatile that you could do so many variations of it!

Here is what you will need...

2 1/2 cups rolled oats (I've used both quick oats and old fashioned)

1/2 cup chunky peanut butter (you can use smooth peanut butter too OR almond butter!)

1/3 plus 1Tbsp cup local honey

1/8 cup butter
2  tbsp. coconut oil (I use Spectrum Organic Virgin Coconut Oil)

1/2 cup shredded unsweetened organic coconut

1/2 cup dark chocolate chips

--In a medium bowl put the oats, shredded coconut, and dark chocolate chips. Set aside.

--Melt the peanut butter, honey, butter, and coconut oil in sauce pan on medium low heat. Keep stirring it so it will not burn! 

--Once the peanut butter mixture is well combined, pour it into the bowl with the oats. Stir immediately until the chocolate chips are melted and it is blended well. The warmth of the peanut butter mixture will melt the chocolate chips!

--Line an 8x8 casserole dish with plastic wrap and dump the oats mixture in. Smooth it out and place in the refrigerator for an hour so it can harden. 

-- After an hour, take out the dish and lift out the mixture by pulling up the ends of the plastic wrap. Place on a plate and cut into 16 squares. Keep in the refrigerator in a air tight container!     

Variations:

Add 2 tbsp. of wheat germ, ground flax OR chia seeds. You would add it into the oats mixture before pouring in the hot peanut butter sauce!