These little guys are the perfect, bite sized, fudgey snack. They require minimal ingredients, are low in sugar, and are super easy to throw together! I made a double batch of these yesterday and plan to take them with me to school in my lunches this week!
- 1/2 cup almond butter (Quick tip: microwave your AB if it’s thick! It will be easier to mix later on!)
- 1/4 cup cocoa powder
- 3 Tbsp coconut flour
- 1/4 cup Swerve powdered sugar (Use 2 Tbsp honey if you don’t have this)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 – 2 Tbsp melted coconut oil (Omit if you used honey instead of powdered sugar)
This is the easy part! Mix everything together in a large bowl! Refrigerate for 20-30 minutes until it thickens. Then use a cookie dough scoop to evenly scoop out the balls. Drop each ball onto parchment paper and keep in the fridge until you’re ready to eat!
If you’ve been following me for any length of time, you know my love for Perfect Bar runs deep. These bars are not only made with good for you ingredients, but they’re also delicious. I personally think they’re worth their weight in gold, so the $2 price point doesn’t usually deter me from buying them, but being able to whip up a batch to have on hand at home is definitely more appealing than having to fight the circus that usually is Trader Joe’s when I need a restock!
I will warn you in saying they are very, very close to the real deal, so if you find yourself three bars deep before you even get them into the refrigerator, you knew what you were getting into! I will also say this: I have only tried them with this specific protein powder, and I really do think it’s part of the reason they taste so much like a real Perfect Bar. This specific protein helps bring out the vanilla flavor in the store bought Perfect Bar, and it isn’t grainy/dissolves really, really well. I’m sure you could sub the protein for another brand, I just can’t promise it’ll taste the same! This is THE closest I’ve gotten to the Perfect Bar flavor and texture, so if you want the best results, use everything I use!
- Microwave the peanut butter and honey for 1 minute, then mix thoroughly.
- Whisk in the protein powder until combined.
- Add vanilla extract and salt,
- Pour into an 8×8 square baking dish, lined with saran wrap or parchment paper.
- Spread the mixture evenly and sprinkle chocolate chips on top.
- Refrigerate for an hour and enjoy!
This is a super easy weeknight recipe that I’ve been loving lately! I don’t know why stuffed peppers intimidate me, but they always have! This was my first time trying them and they’ll definitely be in my dinner recipe rotation from now on. They’re so versatile and can be made with almost anything you like.
If you’re not a huge chicken fan, these could easily be done with ground turkey, shredded pork tenderloin, etc.
- 4 bell peppers
- 2 cups cooked and shredded chicken (I put 4 chicken breasts in a crockpot on low for 6 hours with 1 cup of chicken broth and it comes out perfect!)
- 1 8oz. package fat free cream cheese, room temperature
- 1 cup shredded cheese of your choice
- 1 jalapeno, seeds removed and finely chopped
- 2 teaspoons ground cumin
- 1 Tbsp chili lime seasoning (Trader Joe’s)
- 1/2 tsp salt
- ¼ cup salsa
- 1 dry ranch packet
- Preheat oven to 350 degrees.
- Spray a large 9×13″ baking pan with non-stick cooking spray and set aside.
- Slice each pepper in half and remove the seeds. Set each half in the prepared baking pan.
- In a large bowl, mix together chicken, cream cheese, cheese, jalapeno, cumin, chili lime seasoning, salt, salsa, and ranch packet.
- Fill each pepper half evenly with chicken mixture.
- Cover pan with aluminum foil and bake for 35-40 minutes.
I could’ve shortened the name of this recipe to “Pumpkin Drop Cookies” but come on, how much more amazing does it sound with all the extras? So much better!
A friend of ours brought over the best pumpkin cookies I’ve ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I’m linking the original recipe she used here, just in case you want it! But ever since, I’ve been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I’ve done it!
I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you’ve ever made … high praise coming from someone who doesn’t love healthy treats!
The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!
- 1 cup canned pumpkin
- 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
- 1/2 cup coconut oil
- 1 egg
- 1 tbsp vanilla
- 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp almond milk
- 1/3 cup chocolate chunks
- 1/3 cup sea salt caramel chips
Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
Add chocolate chunks and sea salt caramel chips and stir until combined.
Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Try not to eat all of them in the first 2 minutes that they cool.
Sometimes I think I should base my entire blog about what I’m currently ordering at Starbucks because that is hands down the number one question I get asked. I love that you ask me though! I decided I’d do a blog post with a run down of my three fall faves so that you have some options the next time you’re craving a cozy cup of joe, but want to make it just a little lighter.
Pumpkin Spice Latte
Everyone’s favorite fall drink! This one is sans 45 grams of sugar, so I’ll take that any day! It’s my favorite dupe of them all, so give it a shot if you’re a PSL fan!
- How to order: Almond milk misto + 1 pump pumpkin syrup + 2 pumps sugar free cinnamon dolce syrup + a splash of coconut/almond milk.
Sweet Cream Cold Brew w/ pumpkin
If you’ve been following me for awhile, you know that in the summer, sweet cream cold brew is my go-to. One of my followers told me she put a pumpkin spin on it and I am in LOVE with this version too! I’m not a fan of iced drinks in the fall per say, but this is definitely an exception!
- How to order: Sweet cream cold brew with sugar free vanilla + 1 pump pumpkin syrup
Chai Tea Latte
I love a good chai latte, but if you’re anything like me, you’ve been tricked into thinking it’s somewhat healthy. I’m here to tell you that it’s not, not even close. The Starbucks chai lattes have 42 grams of sugar. That is nuts. I think this version is just as good, and has no sugar!
- How to order: Brewed chai tea with almond/coconut milk + 2 pumps of sugar free vanilla syrup.
I don’t know why it has taken me so dang long to break out my air fryer to make these. I’ve bought chicken breast tenders each week, for the past two months – the sole purpose of making chicken fingers. Yet every single week, I got lazy and decided to do something with the Instant Pot instead. I’m kicking myself now, because had I just bucked up to make these in the first place, I’d have realized how amazing they were two months ago!
For those of you who have an air fryer, I’ve gotten so much feedback from you saying you’re in the same boat. It seems daunting to bring it out and use it. I’m here to tell you, it is the simplest appliance I own. There was no set up required, there’s no pre heating, nothing. You turn it on your desired temp, put your food in, and set the timer. That’s it. I use the Von Shef Air Fryer and I can’t say enough good things about it. There are tons of uses for an air fryer but I’ll save that for another day!
However all that to say, if you don’t have an air fryer, you can still make these chicken fingers! You can do them just as easily in the oven, so don’t feel like you have to buy one to make these.
- 1 lb boneless chicken tenderloins
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp dry ranch seasoning
- 1 tsp Trader Joes Chili Lime seasoning (can omit, but I think it adds great flavor!)
- 1 tsp garlic salt
- 1 tsp pepper
- In a small bowl, whisk eggs
- In another bowl, mix together almond flour and spices, combine evenly
- Turn your air fryer/oven on 400 degrees, and spray the air fryer basket/cookie sheet with olive oil spray
- Fully coat each chicken breast tender in the egg mixture, let the excess mixture drip off
- Dip each piece of chicken into the almond flour mixture, make sure to evenly coat
- Place 3-4 tenders into the basket/onto a cookie sheet and fry for 8 minutes, flipping halfway through! Keep an eye on them, all air fryers are different!
- If baking, cook for 20-25 mins, flipping halfway through, until each tender is crispy.
- Repeat until all tenders are fried! If baking, bake all at once.
Creamy Mexican chicken has been a weekly staple of mine for years now. My mom made this for us when I was in high school, so this recipe is actually from her! But it’s stuck around due to the fact that it’s extremely simple, it’s versatile, it requires minimal ingredients, and if I’m being really honest, because it requires little effort from me!
There are so many ways to do instant pot/crock pot chicken, and that’s what I love about recipes like this. They’re so versatile and the flavor can be completely changed just by manipulating a couple of the ingredients! It’s also easy to make big batches of, which is always a plus when meal prepping for the week!
I put this chicken on top of salads, in whole wheat wraps, in homemade burrito bowls, etc. It’s extremely high in protein, and can be used just about any way you can possibly imagine!
- 4-6 boneless chicken breasts (thawed)
- 1 12 oz. block of fat free cream cheese (I actually use Kite Hill this week, which is a DF option!)
- 1 packet of taco seasoning
- 1 can of low sodium black beans (drained)
- 1 can of mexicorn (drained)
- 1 4.5 oz. can of diced green chilis (can be omitted if this isn’t your thing)
- Layer the bottom of your pot with the chicken breasts.
- Throw everything else in on top of the chicken!
- Cook on “pressure” cook for 20 minutes in the instant pot. Cook on low for 7 hours in a crock pot.
- Shred the chicken and mix everything together!
- Refrigerate up to one week.
Enjoy! Thanks for reading! Have a great #tacotuesday! 😊