Protein bars

Lately I have been eating protein bars after work outs or when I am too busy to eat. I was eating ones with trace amounts of gluten and diary and had a pretty bad reaction, then decided to make them. I couldn’t find a good recipe so I made one up.

Chocolate protein bars:

6 Pitted Dates
1/4 Cup Almond
1/4 cup shredded coconut
1/4 Cup almond flour
1/4 Cup nut butter (almond, tahini, peanut, cashew ect)
1 tbsp honey
2 1/2 protein powder
1/3 cup coco powder
50g Dark Chocolate


Combine all ingredients into a food processor and blend until it reaches a dough consistency

Heat chocolate up on stove until melted pour small amount on the bottom of a pan lined with partchment paper. cool slightly add batter, top will rest of chocolate (option you can add an extra scoop of protien to melted chocolate as well)
cool then cut . I am storing mine in the freezer.


Avacado pudding

I promise its better than it sounds! and super easy!

2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]

In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
Refrigerate until ready to serve and add any topping you like.
Store in a sealed container and eat within 2-3 days.
Do not use a frozen banana for this

top with nuts

Look pudding (dont mind the crossed eyes his eyes turn in)

Yum Yum!!!

Chick pea flour cookies

I decided to take my rice flour cookie recipe and make it with chick pea flour… I was prepared to tell you about my great failure in the kitchen…. but to my surprise they were better than the regular ones!

  • 1 1/2 cups chickpea flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate chips

Combine rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.

preheat oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.

bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.


Dairy free Chocolate time!

What is the hardest part about being dairy free around the holidays? Not getting to eat the chocolate!

I discovered to very good recipes! Very simple to make.


8 oz semi sweet chocolate

2/3 cup soy creamer

1/4 butter

1 tbsp vanilla

about 2 cups dipping chocolate for coating

Place chocolate in heat proof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Place in a mold and chill.

In a double boiler melt dipping chocolate. add truffles one at a time working very quickly, dip in to make sure it is fully coated. Place on  a sheet of wax paper. Chill to set the chocolate.


Fruit and nut chocolate:

2 cups dipping chocolate

1/4 cu cranberries

1/4 cup raisins

1/2 cup silvered almonds

In a double boiler melt chocolate, add the fruit and nuts. Place in a mould and chill.

I store my chocolate in the freezer…. if there is any left by the time I clean up 🙂