Monday, May 8, 2017

No Bake M&M Chocolate Chunk Almond Butter Oatmeal Protein Bites

Looking for a snack that's filled with protein and with a touch of sweetness? You've come to the right spot! You're about to learn your new favorite recipe for a protein filled on-the-go snack that's easy to make, easy to eat of course, and easy to save for later! Start writing your shopping list, because today you're going to the store to get all of the ingredients for some No Bake M&M Chocolate Chunk Almond Butter Oatmeal Protein Bites! Wow, that was a mouthful, and soon enough you'll be devouring these puppies in your own mouth! 

There's nothing better than no bake delightful desserts. The fact that this recipe is the perfect balance of healthy fats, protein, and a dash of mouthwatering chocolate is Heaven in a bite sized snack. These are so simple, only take about 15 minutes to make, and hit the spot when you're looking for a quick energy boost and a way to curb that sugar craving. Now let's get down to the details.


1 Cup Rolled Oats
1/4 Cup M&Ms
1/4 Cup Chocolate Chips
1/2 Cup Crunchy Almond Butter
1/2 Cup Flaxseed
1/3 Cup Honey
1 Tsp Vanilla Extract


1. Combine all ingredients in a large bowl and mix together
2. Line a large baking sheet with tin foil
3. Using a spoon or your hands, form mix into small balls and place onto baking sheet
4. Repeat until you've used up all of the mixture
5. Freeze the bites for an hour 
6. Wait for the timer to go off and immediately devour

Let me let you in on a little secret. I always take the recipe and double it since I already have all of the ingredients on hand and I also have a large enough baking sheet to easily fit about 50 bites on it. This is a time saver and since the bites last weeks in the freezer, it's a no brainer to me. So anytime I'm craving a small treat, I grab one from the freezer and pop it in my mouth to enjoy. 

These are a great way to start your day, great snack before or after a workout, and a great after dinner dessert bite.  These are also best frozen in my opinion, but can be refrigerated as well. It's like the trick of freezing candy bars and Thin Mints, there's something about that chilled temperature that takes the whole flavor up a few notches.  

Note that many of these ingredients can be substituted or removed. I personally love flaxseed, but i know not everyone feels the same way or it may not get along well with your body. I used crunchy organic almond butter as a healthier option, but any type of peanut butter can be used. If you prefer smooth peanut butter, you can also add 1/4 Cup dry roasted peanuts. If you don't like M&M, you can add 1/2 Cup chocolate chips instead. This recipe is extremely versatile and is so easy. Next time you have 15 minutes to spare, make a big batch of these bites and you'll be set with a healthy snack option for the next few weeks! Trust me, they are SO good! Enjoy!

Sunday, April 30, 2017

Skinny Banana Chocolate Chip Muffins

Spring has sprung which means that summer is on your mind and right around the corner! You're daydreaming about the beach and wearing the new swimsuit you just bought in the warm ocean. You're aiming to get that picture perfect beach bod but know that life is all about balance and there's always s time to treat yo' self and that sweet tooth of yours. So join me today in making these Skinny Banana Chocolate Chip Muffins and fulfill that sweet tooth urge

With using greek yogurt, almond milk, and whole wheat, you're on the healthy track with these substitutions! These muffins are easy to make on a Sunday morning (I just woke up and had the urge). They are filled with banana and chocolate chunks and fresh out of the oven they're gooey and smell delicious! They're the ideal treat, on the go snack, and are easy to freeze and reuse. It's the perfect amount of sweetness to make your tastebuds stand up and give you a high five. Did I convince you yet? Here's what you need to know to get started!

1 1/2 Cup Flour (Whole Wheat for the skinniest option)
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
3 Ripe Bananas
1 Tsp. Vanilla
1/2 Cup plain Greek Yogurt
1 Tbsp. Almond or Soy Milk
1/2 Cup Mini Chocolate Chips
1 Egg
4 Tbsp. Honey
1 Tbsp. Olive Oil

1. Preheat oven to 350 degrees
2. Spray muffin tin (regular or mini) with olive oil spray
3. Mash bananas and add vanilla, greek yogurt, milk, egg, honey, and oil. Mix together until smooth
4. Combine flour, baking soda, salt, and cinnamon in another bowl and mix
5. Add dry ingredients in step 4 to the wet ingredients in step 3 and mix until fully combined (Works great in a Kitchen Aid if you have one, but hand mixing also does the trick!)
6. Add chocolate chips last and mix together
7. Add mixture to muffin tin and fill to the top. Bake mini muffins for 15 minutes and regular sized muffins for 20-25 minutes
8. Cool muffins for 4-6 minutes before placing on a cooling rack
9. Devour and enjoy!

I felt like Amelia Bedelia when making these delicious banana chocolate chip muffins. I loved reading her stories when I was little, and it made me smile to remember her silly personality and decadent recipes. I had a few extra rip bananas lying around and put them to extra good use. These muffins are mouthwatering and will be gone instantly!