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Every once in a while (aka every 8 hours or so), I am in need of a sweet treat. I have found that this dessert, which uses Better Body Foods Chocolate PBFit, is one way that I can get my fix without killing my diet.
The main ingredients in this dessert are banana and avocado. Add a few additional ingredients, and you have yourself a rich, creamy dessert that is guaranteed to satisfy your sweet tooth.
2 Ripe Bananas
1 Ripe Avocado
1/2 Cup Lowfat Milk
3 TBSP Chocolate PBFit Powder
5 TBSP Unsweetened Cocoa Powder
1 TBSP Honey
Directions: Blend banana, avocado, and milk. Add in Chocolate PBFit powder, cocoa powder, honey, and vanilla and blend until smooth. Refrigerate for two hours. Top with an assortment of slivered almonds, chia seeds, and coconut flakes. The avocado gives this dessert a rich and creamy texture, the banana and honey deliver the sweetness, and the Chocolate PBFit, Vanilla, and Cocoa powder bring the flavor to the party. Enjoy!
These bites are protein packed and full of flavor. You can modify this recipe in any way to incorporate your favorite ingredients.
All of the healthy, flavorful ingredients that go into the no-bake bites
This recipe uses Better Body Foods Chocolate PBFit. This is one of my new favorite products - PBFit can be incorporated into so many recipes.
BetterBody Foods makes these bites a superfood!
Chia Oat Peanut Butter Bites:
1 Cup Rolled Oats
3/4 Cup Almond Butter
1/2 Cup Ground Flax
1/4 Cup Ground Almonds
1/4 Cup Toasted Shredded Coconut (unsweetened)
1/4 Cup Dark Chocolate Chips (pulsed in blender)
1/4 Cup Honey
Optional - 2 Packets Splenda (if you enjoy a sweetness boost)
These will not last long in your home!
Breakfast is BY FAR my favorite meal of the day. I love coming up with new ideas and recipes for this day part. I am a huge fan of quinoa, but up until now, I was mostly eating it at lunch or dinner in savory dishes. If you enjoy oatmeal, you will LOVE quinoa used as the main ingredient in this subtly sweetened breakfast bowl.
My favorite place to get my Organic Quinoa is from Better Body Foods. You can find some of their products in your local Costco, but all of their products are available online. They offer the tri-colored variety, which is a blend of the red, white, and black quinoa grains. Quinoa offers 6 grams of protein and 4 grams of fiber per serving. Also included in my breakfast quinoa recipe is Better Body Foods Organic Chia Seeds and Organic Coconut Palm Sugar.
Cinnamon Vanilla Breakfast Quinoa Recipe:
3/4 Cup Cooked Better Body Foods Organic Quinoa
1/2 Cup Blueberries and Raspberries
1/4 Cup Lowfat Milk
1 Tablespoon Better Body Foods Organic Chia Seeds
1 Tablespoon Slivered Almonds
1 Tablespoon Pumpkin Seeds
1 Teaspoon Better Body Foods Organic Coconut Sugar
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Ground Cinnamon
Directions: Cook your quinoa. Add the milk, pure vanilla extract, cinnamon, coconut palm sugar, and chia seeds. Stir until all the ingredients are well incorporated. Top with almonds, pumpkin seeds, and mixed berries. Serve warm or cold.
There are many ways to jazz up egg salad, and today, I did just that with the addition of smoked paprika, avocado, and garlic aioli. The following are the ingredients that you will need:
Ingredients needed for smoked paprika egg salad sandwiches
Smoked Paprika Egg Salad Sandwich
- Whole Wheat Bread Slices (toasted)
- 4 Hard Boiled Eggs
- 1/2 Large Avocado
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- Dash of Cracked Black Pepper
Takes , serves 3.
Garlic Aioli Ingredients:
Mix all of the above egg salad ingredients together
Next, add four eggs that have been passed through an egg slicer, 1/2 of a large avocado (cubed), smoked paprika, salt, and black pepper to a bowl. Mix the egg mixture and set aside while you prepare the aioli.
Garlic Aioli - Do not leave this one out!
For the garlic aioli, whisk together the mayonnaise, pressed garlic, lemon juice, salt, and black pepper. The final step is to assemble your sandwiches. Pile your egg filling as high as you'd like. I used the garlic aioli as a dipping sauce today, but you can also mix it into the egg mixture or spread it onto your bread slices prior to adding the egg mixture. Enjoy!
Chimichurri sauce is from Argentina and is used on grilled meats. My personal favorite is chimichurri flank steak. The sauce delivers full and robust flavor - it is definitely one of my favorites to make. I choose to make mine with cilantro - some recipes only call for parsley, but I like both! Last weekend, we had a beautiful 60 degree Saturday here in March, so my son and I went for a two hour stroller walk. We stopped at the local meat market and picked up this cut of meat. The butcher scored it for me to allow for max marination prior to broiling.
Once you have your flank steak, you will need the following ingredients for the chimichurri marinade:
Chimichurri Marinade Ingredients:
- 1 Bunch Parsley
- 1 Bunch Cilantro
- 1/2 Cup Olive Oil
- 1/4 Cup Lemon Juice
- 1/4 Cup White Wine Vinegar
- 5 Cloves Pressed Garlic
- 1 tbsp Dried Oregano
- 1 tsp Salt
- 1/4 tsp Cumin
Remove any thick stems from your parsley and cilantro. Put all of these ingredients together in your food processor (I used our baby bullet!) Blend until smooth. If you use thick bunches of parsley and cilantro, you may need to add more olive oil to thin out your chimichurri.
You should end up with this bright green deliciousness!! Talk half of your sauce and use it to marinade your flank steak for two hours. The other half will be used to drizzle over your cooked steak.
Next, you are going to want to broil your flank steak. Turn your broiler on, and set your oven rack about 4-5 inches from the broiler. Place some olive oil on a baking sheet (use one with an edge to catch drippings). Place your chimichurri marinated steak on the baking sheet, and broil for 7 minutes. Take the pan out of the oven, and flip the flank steak over, exposing the other side. Broil again for another 7-8 minutes. This will leave you with a perfectly cooked, medium rare flank steak. Kick it old school and take out your electric knife. Slice the flank steak and then pour your remaining savory chimichurri sauce over the steak. Now dig in!