Peppermint Protein Fudge

If you add protein, it must be healthier, right?!?! In honor of peppermint season, Peppermint Protein Fudge.

Recipe:

3/4 Cup of Almond Butter

1/2 Cup of Ground Flax Seeds

5 Tablespoons of Chia Seeds

1 Serving of Chocolate Protein (I used Dairy Free Chocolate Isalean)

2 Dark Chocolate Squares, Melted (I used Dark Chocolate with Mint Isadelights)

2 Teaspoons of Peppermint Extract

Optional: 1/4 Cup of Roasted Cocoa, 4 Crushed Peppermints

Directions: 

Mix all of the ingredients in a large mixing bowl, with the exception of crushed peppermints. Pack into a large square tupperware (I used a large Pyrex), top with crushed peppermints. Refrigerate for at least an hour, cut into 12 squares and enjoy! Store in the fridge to keep the form!

Macros:

Calories: 199 for 1/12 squares of fudge

Fat:  14 grams

Carbs: 11 grams

Sugar: 3 grams

Fiber: 7 grams

Protein: 8 grams

Happy Holidays! Enjoy!

Paige Bradshaw

Lemon Tumeric Balls

I love my snacks that taste naughty, but are actually super healthful. Here is a recipe that sort of tastes like bite sized-lemon squares.

Recipe:

1 Cup of Raw Cashews

12 Medjool Dates

1 Tablespoon of Chia Seeds

1 Teaspoon of Tumeric

1 Teaspoon of Vanilla Extract

2 Tablespoons of Lemon Juice

Optional: 1 Cup of Unsweetened Coconut Flakes

Directions: 

Blend all of the ingredients together until smooth, form into 12 small bite-sized snacks. Finish by rolling your Lemon Tumeric Balls in coconut flakes!

Voila! Healthy snacks for the whole week!

Macros:

Calories: 150

Fat: 9 grams

Carbs: 16 grams

Fiber: 2 grams

Protein: 4 grams

Paige Bradshaw

Peanut Butter Balls

First and foremost, I want to give a special shout out to my friend, Kendall, who gave me a very similar recipe to the one that I am about to share below. She is my inspiration, as she makes the most addicting Peanut Butter Balls…ever. I took her recipe and made it lower in carbs and higher in fiber! Yay for gut health!

Ingredients: 

3/4 Cup of Peanut Butter

1/2 Cup of Ground Flax Seeds

1/2 Cup of Coconut Flour

3/4 Cup of Unsweetened Coconut Flakes

1 Teaspoon of Vanilla Extract

2 Tablespoons of Honey

Optional: Cocoa Nibs, Dark Chocolate Chips, or even Butterscotch Morsels (this is what I think makes Kendall’s extra tasty!)

Directions:

Combine all of these delicious ingredients into a bowl (If you prefer your snacks to be sweeter, drizzle a little more honey into the mix!), form into one dozen balls, and store in the fridge (attempting to not eat the whole batch in one sitting)!

Macros:

Calories: 156

Fat: 10 grams

Carbs: 12 grams

Fiber: 6 grams

Protein: 5 grams

Enjoy!

 

Paige Bradshaw

No Bake PB Coconut Cookies

Recently, we discovered that my boyfriend, Mike is allergic to peanut butter (just a minor allergy, nothing life-threatening). We decided that we would have one last hurrah of all peanut butter, everything peanut butter foods. We settled on making Pad Thai and these No Bake PB Coconut Cookies…seriously peanut butter galore.

These cookies did not disappoint.

Recipe:

3/4 cup of nut butter (almond/sunflower butters are tasty, too)

1 cup of unsweetened coconut flakes

1 tablespoon of grass-fed butter

1 teaspoon of vanilla extract.

A few drops of Stevia

Optional: 1 tablespoon of cocoa powder

Directions: Melt the butter, and mix all of the ingredients together. Form into whatever size cookies your heart desires, placing onto wax paper. Freeze for 10-15 minutes, remove from the fridge and BAM! You have delicious high fat, low-carb, low sugar (2 grams), gluten free cookies, made with wholesome ingredients. Store in the refrigerator…if they last that long.

Macros:

Calories: 263

Fat: 23 grams

Carbs: 9 grams

Fiber: 6 grams

Protein: 4 grams

Take that sweet tooth! Enjoy!

Tag me on Instagram @paigesbunsnguns if you decide to try the recipe yourself!

Paige Bradshaw