Pineapple Cherry Smoothie

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I used AboutTime vanilla whey.

http://www.TryAboutTime.com

Use code ‘missysmith’ and get 25% off ALL orders!

Pineapple Sherbert

 

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1 whole fresh pineapple (skinned and cored)

1/3 cup A Taste of Thai lite coconut milk (can)

1/4 cup lemon juice

1/4 tsp salt

Blend all ingredients until smooth. Place in freezer and stir every hour until slushy consistency appears.  This process usually takes 5-6 hours. Enjoy on hot summer days!

Chocolate Hummus

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1/4 cup unsweetened cocoa

1 scoop chocolate whey powder

1/4 cup almond milk

6 pitted dates

2 tbsp organic honey

1 tsp organic  chocolate extract

1 can chick peas

Puree all ingredients until rich and creamy.  Serve chilled with fruit, cake and cookies for dipping. Enjoy!

Chocolate Coconut Protein Frosting

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1 cup no salt natural cashews

3 tbsp honey

3 tbsp natural coconut butter

1/4 cup water

1 scoop chocolate whey protein

1 tsp organic vanilla extract

1/4 cup unsweetened shredded coconut

Soak cashews in 3 cups water for 3 hours.  Blend on high presoaked cashews,honey,coconut butter and vanilla until smooth.  Slowly add whey powder, shredded coconut and 1/4 cup water.   Pipe onto and cake, cupcake or even pancakes! Keep refrigerated.

I always use all natural AboutTime whey powders.

Use my codes ‘missysmith’ if you order from their site!  www.tryabouttime.com

Coconut Carrot Icee

 

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Ice cubes, Push-Up Pops or Popsicles

1 can Lite Coconut Milk

1 cup fresh juiced carrot juice

1 ripe banana pureed

1/4 cup fresh carrot pulp

1/4 cup unsweetened shredded coconut

1/4 cup Stevia

Whisk all ingredients together and pour into desired mold. Freeze 24 hours and enjoy!

Chocolate Drop Protein Cookies

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2 fully cooked yams

1/2 cup no salt dry roasted natural almonds

1/2 cup chocolate carob chips

1/3 cup unsweetened apple sauce

1 scoop chocolate whey protein powder

Puree almonds and chips to a fine crumble.  Stir in all other ingredients until smooth. It’s ok to have a few  lumps of cooked yam. I actually like it better lumpy.  Drop batter on parchment paper lined cookie sheet using a tablespoon.  Bake at 350 degrees for 18-20 minutes. Let cool and enjoy.

Grilled Bananas

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Ripe bananas

cinnamon

organic coconut sugar

unsweetened coconut flakes

Slice each banana length wise.  Sprinkle organic coconut sugar and cinnamon on each slice.   Place banana face down onto grill and cook until golden brown and sugar has  carmelized.   Turn banana onto skin side and sprinkle with unsweetened coconut flakes. Continue to grill for an additional 3-5 minutes. Serve warm.

No Bake Peanut Butter Pie

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Crust:

1 ripe banana

15 pitted dates

1 1/2 cup no salt roasted natural almonds

Puree all ingredients.  Line an 8X8 square dish with Saran Wrap. Pour crust mixture in, press and flatten to make even. Lining this dish with Saran Wrap will make it easier to remove entire pie from dish when ready.

Topping:

2 ripe bananas

1/2 cup honey

1/2 cup chocolate PB2

1/2 cup natural peanut butter

Puree all ingredients and pour over top crust.   Cover  and place in freezer for 5-6 hours. Cut and serve.

Blueberry Coconut Thumbprint

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Cookie:

1⃣1/2 c unsweetened shredded coconut
2⃣ 1/2 c almond meal flour
3⃣ 3 tbsp organic honey
4⃣ 2 tbsp organic coconut oil (melted)
5⃣ 1/2 tsp vanilla extract
Mix all together and form 1″ balls. Slightly flatten to make room for jam on top
Filling:
1⃣ 1 c fresh blueberries
2⃣ 1/2 c water
3⃣ 1/8 c organic honey
4⃣ 1/8 c chia seeds
Simmer all ingredients except chia seeds Mash with a potato masher and simmer until berries are completely liquified. Remove from heat and strain liquid. Add chia seeds and refrigerate for 24 hours. After 24 hours ready for cookie topping. Jam recipe can also be found in the ‘dessert’ section on the site.
Bake on a parchment lined cookie sheet at 350 degrees for 10-12 minutes. Let completely cool before eating.

Fruit & Nut Bark

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1/4 cup chopped dried apricot
1 Island Coconut AboutTime bar
1/3 cup chopped roasted no salt natural almonds
1/4 cup natural sunflower seeds
1/4 cup unsweetened shredded coconut
1 bag Chatfield’s natural double dark semi-sweet chips
1 bag Chatfield’s all natural white chocolate chips
1 tbsp organic coconut oil (cut in half)

Line a 13X9 cookie sheet with aluminum foil and lightly spray with coconut oil. Melt dark chocolate with 1/2 tbsp coconut oil in microwave for 2 minutes. (Stirring every 30 seconds). Pour chocolate onto foil lined cookie sheet spreading until even. (This will not cover entire sheet) sprinkle all ingredients over top still warm dark chocolate. (Not shredded coconut).
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Continue same process with white chocolate. Slowly pour melted white chocolate over top ingredients and dark chocolate. Spread even over top. Sprinkle 1/4 cup unsweetened coconut over top entire bark.
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Refrigerator for 1 hour.

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