{healthy} peanut butter cups

If you're anything like me, the demands of the sweet tooth can strike at any time. My weaknesses, to name a few, include chocolate and salt. I can pretty much forget about self-discipline if either of those are sitting in front of me. If I'm not following an abnormally stick meal plan for my current workout program, I try to keep a couple kinds of healthy treats around the house to avoid a grocery run of desperation for the candy, pop chip or frozen yogurt sections.

I saw online via gosh-darn pinterest that people had been making candies using chocolate shakeology. 

shut the front door!?

If you know me well at all, you are fully aware of how much I LOVE my chocolate shakeology! I saw the recipe and decided to kick it up a notch and add some peanut butter; I'd say this spark of creativity was purely to add protein to this little snack, but who doesn't love a good reeses cup?

Without further ado..

Ingredients:

1/4 c. Coconut Oil

1 scoop chocolate shakeology

2 tblsp. PB2 OR crunchy peanut butter

cooking spray (olive, vegetable or coconut)

*optional: sea salt to sprinkle on top*

Directions:

1. melt coconut oil in microwave

2. stir in chocolate shakeology

3. if using PB2, add now and stir. if using crunchy peanut butter, leave to the side.

4. spray muffin tin with cooking spray of choice

5. spoon mixture evenly into 6 muffin cups

6. if using crunchy peanut butter, you may spoon a small drop into the center of the chocolate mixture

7. finally, if using sea salt, sprinkle LIGHTLY on top

8. place muffin tin in freezer to allow candies to harden.

(notice here, I doubled my recipe to make candies with PB2 and peanut butter)

9. after about 30 minutes, use a knife to loosen the candies. Mine came out VERY easily and in one perfect little piece. 

Give these a try and let me know what you think!

For a tasty snack that contains legit nutrients from the shakeology & a little protein from the peanut butter, I could look past the texture for the "reeses-like" taste!

Enjoy,

Lindsey

Blueberry-Oat Yogurt Muffins

Enjoy these moist, warm muffins with sweet, gooey blueberries sweetened oh so lightly & baked to a golden perfection with a melt in your mouth center and crisp top..

*insert SWOON here*

Good ole pinterest comes thru again for this recipe inspiration {from domesticatedacademic.wordpress.com}.

Ingredients:

2 cups all-purpose flour
{I used gluten-free baking flour)

1 cup oats–quick or regular oats

1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend

{OR 2/3 cup sugar.. I use truvia}

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups honey nonfat Greek yogurt

{I used plain chobani}

2 large eggs, lightly beaten

4 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1 cup fresh blueberries

*if you're feeling spicy, try adding some lemon juice OR ground cinnamon*

Directions:

Heat oven to 350°.

Coat muffin tin with cooking spray or liners.

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely.

Gently fold in blueberries.

Spoon mixture into muffin tins {don't be afraid to fill them full}.

Be aware that this becomes more of a dough than bater.. see?

Bake until top is golden and springs back when you touch it,  about 25 minutes.. but keep timer and monitor after minute 22-ish.

Bon Appetit! 

xo, linz

Paleo Treat: 'Back Country Clusters'

Today's recipe was a Pinterest find from the blog ourpaleolife.com. I myself am not on a strictly paleo diet, but like to incorporate some of these recipes into my regime every now and again.. Especially when chocolate is an ingredient!

Ingredients:
- 3 cups of a nut/seed/dried fruit mix (unsalted and no sugar added.. When in doubt, make your own)
- 1/2 cup honey
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/2 cup dark chocolate chips (I used a smidge more)
- 1 tsp. vegan shortening (I used coconut oil)


Preheat oven to 350 and line a baking sheet with parchment paper (I used wax paper and learned my lesson.. NEVER again).

Combine all ingredients, EXCEPT shortening and chocolate chips, in a large bowl and stir until evenly coated.

Pour nut mixture onto lined baking sheet and press mixture flat until about 1/2" thick.

Baked for 20 minutes. Then let cool COMPLETELY.

Break nut mixture into bite-sized clusters.

Melt chocolate chips and shortening (coconut oil at casa de ghoens) for 30ish seconds.. Until you can stir it smooth.

Dip bottom of cluster into chocolate and set on sheet of parchment to harden.

I like to keep mine frozen or refrigerated!

--my experience of this recipe varies slightly from my instructions. My nut mixture didn't harden because the original recipe didn't mention that the shortening was to be used to melt the chocolate. That being said, my nut clusters remaining sticky instead of getting crunchy. I persevered and adapted by putting 1 inch spoonfuls of chocolate on the parchment paper first and the. Setting the sticky nut mixture on top. In the end, I acheived the same result but invested a little more time in the process.

Now I know for next time!

Bon appetit!

Xo,
Linz