Cookie Dough Protein Bowl (Grain-Free)

Confession: When a was little, I used to sneak large globs of cookie dough from the giant tub of Pillsbury in the fridge. I laughed at the threat of getting an upset stomach. Oh, to be young and so carefree…

As evidenced by today’s post, however, my childhood desires have not entirely been suppressed with age. As much as I love my Paleo Chocolate Chip Cookie Dough Dip, I do not always have sweet potatoes at hand. Instead, I have created this protein-packed cookie dough.

And guess what? I have not only been eating this as a snack and dessert, but also for breakfast too! Looking at the ingredients list, I can confidently say I regret nothing!

Oh, and an added bonus? This recipe will stuff you up! I couldn’t even get through a quarter of my cookie dough bowl before getting full! With that said, enjoy!

Cookie Dough Protein Bowl (Grain-Free) 

Ingredients:

1/2 cup protein powder (obviously, pick a flavor you like!)

3/4 cup plain, whole milk yogurt

1/4 cup nut butter and/or coconut butter

3 tbsp coconut flour

2 tbsp shredded coconut

1 tsp vanilla extract

 1/2 tsp cinnamon

1/2 tsp salt

Pinch of stevia

2 tbsp cacao nibs

Directions:

Add all ingredients (except the cacao nibs) into a food processor and blend until smooth (likewise, you can just stir all the ingredients together in a bowl really well). Stir in the cacao nibs, transfer to a bowl, and place in the fridge for 20 minutes before serving. Makes a great breakfast, snack, or dessert!

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Protein Waffles (Grain-Free)

Simply put, waffles are awesome. I could (and do) eat them for breakfast, lunch, dinner, and dessert. Leftovers make great sandwich bread as well (especially when toasted)!

And with these waffles, you get a major boost of protein. As if I need another reason to eat them. Without further ado…

Protein Waffles (Grain-Free)

Ingredients:

1/3 cup vanilla or maple-syrup flavored whey protein powder (I use Dr. Mercola’s brand)

1/3 cup coconut flour

2 tbsp tapioca flour

2 tsp baking powder

1/2 tsp salt

1 pinch of stevia

1 cup water

1/4 tsp vanilla extract

2 eggs

Directions:

Spray your waffle maker with oil and place on medium-high heat. In a bowl, whisk together all of your ingredients. Spread in your waffle maker and let cook until desired softness/crispiness (about 2 minutes).

Peanut Butter Chocolate Eggs

I know, not a totally original post, but tomorrow is Easter and Easter calls for peanut butter chocolate eggs!

I used to LOVE Reese’s Peanut Butter Eggs when I was little. And I swear, they did something to the usual Reese’s Peanut Butter Cup recipe to make the Easter egg version more addicting (probably added more sugar…)

Anyway, the last time I tried to relive my childhood and eat one, I found that it was waaayyyy too sugary for me and I actually felt nauseous soon afterwards.

So, I now make my own! And who knew it would be so easy?! And I can feel good about eating these (both mentally and physically) because they don’t contain chemicals x, y, and z.

Happy Easter! 

Peanut Butter Chocolate Eggs

Ingredients:

1/2 cup peanut butter

1/2 tsp vanilla extract

1/8 tsp salt

3 tbsp vanilla protein powder

2 tbsp coconut flour

1/4 cup dark chocolate chip

1 tbsp coconut oil

Directions:

In a bowl, combine peanut butter, vanilla extract, and salt. Add in protein powder and coconut flour and mix together. Form into a dough ball with your hands (if the dough sticks to your hands add a 1 tsp of coconut flour or protein powder at a time until it stops).

Tear off small pieces of peanut butter, roll into desired egg size (I make regular-sized ones and mini ones!) and place on a wax-covered baking sheet. Place eggs into the freezer.

Meanwhile, melt chocolate chips and coconut oil together. Once eggs have been in the freezer for 15 minutes, take out and dip in chocolate, coating in a thin layer completely. Once all eggs have been coated, place back in the freezer for 5 minutes. Afterwards, dig in!

To store, keep in the refrigerator.   

Power Balls

Monday night, I made a bunch of these power balls to serve as a pick-me-up for my first week back at school. For some reason, the first week of school is always the most exhausting. Probably because I’m still getting into the groove of things, have to deal with getting to school early to figure out parking, and listen to the standard lecture of “here’s what I except of you this semester” over and over again. Needless to say, the days of the week all blur together. Thank goodness for a little pick-me-up.

Now, I’ve been making these power balls for awhile now (not to be confused with my energy balls). In fact, I made them a lot for my sister when she was trying to adjust to her work and eating schedule at her new job. At Halloween time, a bunch of her coworkers brought in candy to share with the office. My sister actually declined the candy in order to eat the power balls as she said that the balls were more tasty and satisfying. Since then, several of her coworkers have asked for the recipe!

 Power Balls 

Ingredients:

1 cup oats

1/2 cup peanut butter

1/3 cup shredded coconut flakes

1/4 cup flaxseed

1/4 cup honey

2 tbsp peanut butter (or vanilla) protein powder

2 tsp cinnamon

1 tsp vanilla extract

3 tbsp total of raisins and/or chocolate chips

Directions:

Mix all ingredients together and roll into balls. If the mixture is too dry, add more peanut butter. If the mixture sticks to your hands too much, add more oats. Store in the fridge.

My house Monday night: a factory of power balls