Super Easy to make.
Enjoy as a midday snack or nourishing dessert. These have been Theresa’s favorite snack during pregnancy. You can top these muffins with nut butter or a dollop of Greek yogurt. I personally like having two muffins with almond butter and cottage cheese for a quick on the go protein packed option for breakfast.
Serving: 8 cupcakes
7 1/2 oz. (212g) canned organic pumpkin
3/4 cup (180g) non-fat Greek Yogurt
1 large egg
62 grams of your favorite vanilla protein powder (I use MariGold Grass-Fed Whey Creamy Vanilla which is 4 scoops)
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract
1 tsp. cinnamon
Directions:
Preheat oven to 325 degrees and line 8 muffin tins with cupcake liners
Mix all ingredients in a large bowel and evenly divide mixture between muffin tins
Bake for 25 minutes
Enjoy!
Omega 3 snack bars
Most store bought granola bars are loaded with artificial ingredients and refined sugar but not these no bake Omega 3 snack bars! Plant based fats and proteins from a variety of nuts, seeds and rich cacao butter provide tons of vitamins, minerals and phytonutrients to keep you feeling satiated and energized between meals.
Servings: 12 bars
Prep: 15 minutes + 2 hours to chill
Ingredients:
1/2 cup steel cut oats
1/3 cup Brazil nuts
1/2 cup unsweetened coconut
1/3 cup sunflower seeds
1/8 teaspoon sea salt
2 tsp vanilla extract
1/4 pumpkin seeds
1/4 cup ground flaxseed
1/4 cup cacao butter
3/4 cup nut butter (almond, peanut or cashew butter)
2 tbsp. Raw honey
1/2 cup dairy free chocolate chips
Instructions:
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In a small skillet, lightly toast oats. Keep shaking for 2-3 minutes then remove from heat and transfer oats to a bowl.
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In a food processor, add all nuts and seeds, sea salt and vanilla extract. Pulse for 20 seconds.
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Melt cacao butter on low heat in a small pan for about 1 minute. Once melted, add liquid to the food processor along with the almond butter, raw honey and cooled oats.
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Process for 1 minute or until mixture resembles a nut butter consistency.
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Fold chocolate chips into the mixture.
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With a spatula, press the mixture into an 8X8 parchment lined baking dish. Cover and refrigerate for 2 hours.
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Once 2 hours have passed, remove the nutty mixture from the pan and place onto a cutting board or acceptable surface. Allow the mixture to warm up to room temperature for easier cutting.
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Slice into 12 bars. Serve and enjoy or store in the refrigerator for up to 2 weeks.
Crunchy Cucumber & Chicken Green Goddess Wrap
Wraps are a surprisingly great way to repurpose leftover protein and get in extra greens in a hurry!
Serving: 1
Ingredients:
2 ounce cream cheese, at room temperature
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¼ medium ripe avocado, mashed
1 teaspoon lemon juice or rice vinegar
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⅛ teaspoon salt
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⅛ teaspoon ground pepper
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2 tablespoons chopped fresh herbs such as parsley, dill and/or basil
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1 sprouted grain, almond flour or cassava flour tortilla
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¼ cup shredded cooked chicken
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2 tablespoons shredded carrot
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6 thin slices cucumber
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½ cup mixed salad greens
Directions: Stir cream cheese, avocado, lemon juice (or vinegar), salt and pepper together in a small bowl. Add herbs and stir until well mixed. Spread the creamy mixture evenly on the tortilla. Top with chicken, carrot, cucumber and greens, then roll up and enjoy!
