Snacks & Smoothies

Here are a few of my favorite treats.  I'm all about quality ingredients but keeping it quick and easy when it comes to the kitchen.  Prep time should be 15 minutes or less for everything here!

  Chocolate Chip Cookies   Dry Ingredients:  1 1/2 cups Almond Flour 2 tbsp Coconut Flour  1/3 cup Coconut Sugar 1/2 tsp Baking Soda 1/4 tsp Salt 1/2 cup Chocolate Chips (60% or higher)  Wet Ingredients:  1/2 cup Butter (melted) 1  Egg 1 1/2 tsp Vanilla Extract  Directions:  1. Preheat oven to 350 degrees F, grease baking sheet or line with parchment paper.  2. Combine all dry ingredients except chocolate chips in a large bowl.   3.  Melt the butter and combine with the egg and vanilla extract in a small bowl.    4. Combine wet and dry ingredients in the large bowl and add chocolate chips.                            5. Roll the dough into balls approx. 1 inch in diameter, place on baking sheet. 6. Bake for 12-15 min, let cool.

Chocolate Chip Cookies

Dry Ingredients:

1 1/2 cups Almond Flour
2 tbsp Coconut Flour
1/3 cup Coconut Sugar
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Chocolate Chips (60% or higher)

Wet Ingredients:

1/2 cup Butter (melted)
1  Egg
1 1/2 tsp Vanilla Extract

Directions:

1. Preheat oven to 350 degrees F, grease baking sheet or line with parchment paper. 
2. Combine all dry ingredients except chocolate chips in a large bowl.  
3.  Melt the butter and combine with the egg and vanilla extract in a small bowl.   
4. Combine wet and dry ingredients in the large bowl and add chocolate chips.                            5. Roll the dough into balls approx. 1 inch in diameter, place on baking sheet.
6. Bake for 12-15 min, let cool.

 
  Matcha Mint Brownies   Dry Ingredients:  1/2  cup Almond Flour 1 cup Coconut Flour   1/4  cup Matcha Powder 1/2  tsp Baking Soda 1/4 tsp Salt 1/2 cup Dark Chocolate Chips, or chopped up Dark Chocolate Chunks  Wet Ingredients:  1/2 cup Butter(softened) 2  Eggs 2 tbsp Coconut Oil 3 tbsp Agave Syrup 1/2  tsp Vanilla Extract  1 tsp Peppermint Flavor (I used Frontier CO-OP brand)  Toppings: 2 oz  Dark Chocolate (85% - 90%) 1/4 cup Cacao Nibs  Directions:  1.  Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan and set aside. 2.  In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined.  Add in the chocolate chips at the end. 3.  Pour batter into greased pan and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool on a baking rack. 4.  Melt the dark chocolate over low heat. 5.  Once cooled, drizzle chocolate over brownies and sprinkle with cacao nibs.

Matcha Mint Brownies

Dry Ingredients:

1/2  cup Almond Flour
1 cup Coconut Flour  
1/4  cup Matcha Powder
1/2  tsp Baking Soda
1/4 tsp Salt
1/2 cup Dark Chocolate Chips, or chopped up Dark Chocolate Chunks

Wet Ingredients:

1/2 cup Butter(softened)
2  Eggs
2 tbsp Coconut Oil
3 tbsp Agave Syrup
1/2  tsp Vanilla Extract

1 tsp Peppermint Flavor (I used Frontier CO-OP brand)

Toppings:
2 oz  Dark Chocolate (85% - 90%)
1/4 cup Cacao Nibs

Directions:

1.  Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan and set aside.
2.  In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined.  Add in the chocolate chips at the end.
3.  Pour batter into greased pan and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool on a baking rack.
4.  Melt the dark chocolate over low heat.
5.  Once cooled, drizzle chocolate over brownies and sprinkle with cacao nibs.

  Chocolate Almond Energy Bites   Dry Ingredients:  1/3  cup Dark Chocolate Shavings (85-100%) 1/2  cup Chocolate Whey Protein Powder (or protein of your choice) 1/4  cup Collagen Protein Powder 1/3  cup Coconut Flour Sprinkle of Sea Salt  Wet Ingredients:  1/2  cup Almond Butter 1/3  cup Raw Honey 1  tsp Vanilla Extract  2 oz Dark Chocolate (80-90%) for dipping  Directions:  1.  Combine all dry ingredients in a medium size bowl. 2.   Mix in the wet ingredients, you may need to use your hands to make sure it's well combined. 3.  Roll into inch size balls. 4.  Freeze for 20 - 30 minutes.                    5.  Melt 2 oz of dark chocolate over low heat. 6.  Remove the bites from the freezer and dip in the dark chocolate. Let the chocolate harden, then store in the freezer or refrigerator.

Chocolate Almond Energy Bites

Dry Ingredients:

1/3  cup Dark Chocolate Shavings (85-100%)
1/2  cup Chocolate Whey Protein Powder (or protein of your choice)
1/4  cup Collagen Protein Powder
1/3  cup Coconut Flour
Sprinkle of Sea Salt

Wet Ingredients:

1/2  cup Almond Butter
1/3  cup Raw Honey
1  tsp Vanilla Extract

2 oz Dark Chocolate (80-90%) for dipping

Directions:

1.  Combine all dry ingredients in a medium size bowl.
2.   Mix in the wet ingredients, you may need to use your hands to make sure it's well combined.
3.  Roll into inch size balls.
4.  Freeze for 20 - 30 minutes.                    5.  Melt 2 oz of dark chocolate over low heat. 6.  Remove the bites from the freezer and dip in the dark chocolate. Let the chocolate harden, then store in the freezer or refrigerator.

  Molasses Ginger Cookies   Dry Ingredients:  2/3 cup Almond Flour 1/2 cup Coconut Flour  2 tbsp Coconut Sugar 1 tsp Ginger (ground) 1 tsp Cinnamon 1 tsp Baking Soda 1/4 tsp Cardamon 1/4 tsp Salt  Wet Ingredients:  2 Eggs 1/4 cup Blackstrap Molasses 1/4 cup Coconut Oil, melted 1 tsp Ginger (freshly grated) 1/4 cup Almond Butter 1 tsp Vanilla Extract  Directions:  1. Pre-heat the oven to 350 degrees F.    2. Mix the dry ingredients in a small bowl.  3. Combine the wet ingredients in a large bowl, mix until smooth.  4. Stir the dry ingredients into the large bowl with the wet ingredients.  5. Chill the dough for 15 minutes or until firm.  6. Line a cookie sheet with parchment paper.  7. Roll the dough into 1 inch balls, flatten with a fork.  8. Bake for 8-10 minutes, let cool on a baking rack.   

Molasses Ginger Cookies

Dry Ingredients:

2/3 cup Almond Flour
1/2 cup Coconut Flour

2 tbsp Coconut Sugar
1 tsp Ginger (ground)
1 tsp Cinnamon
1 tsp Baking Soda
1/4 tsp Cardamon
1/4 tsp Salt

Wet Ingredients:

2 Eggs
1/4 cup Blackstrap Molasses
1/4 cup Coconut Oil, melted
1 tsp Ginger (freshly grated)
1/4 cup Almond Butter
1 tsp Vanilla Extract

Directions:

1. Pre-heat the oven to 350 degrees F.  

2. Mix the dry ingredients in a small bowl.

3. Combine the wet ingredients in a large bowl, mix until smooth.

4. Stir the dry ingredients into the large bowl with the wet ingredients.

5. Chill the dough for 15 minutes or until firm.

6. Line a cookie sheet with parchment paper.

7. Roll the dough into 1 inch balls, flatten with a fork.

8. Bake for 8-10 minutes, let cool on a baking rack.

 

  Ginger Molasses Smoothie   1/2 cup Almond Milk (unsweetened) 1/2 cup Plain Greek Yogurt (full fat) 3 tbsp Collagen Protein 2/3 cup Ice Cubes 1 tsp Ginger (freshly grated) 2 tbsp Blackstrap Molasses 1/2 tsp Cinnamon  Optional: pinch of Cardamom, 1/4 tsp Vanilla Extract  Directions:  Combine all ingredients together in a blender and blend on high until smooth.

Ginger Molasses Smoothie

1/2 cup Almond Milk (unsweetened)
1/2 cup Plain Greek Yogurt (full fat)
3 tbsp Collagen Protein
2/3 cup Ice Cubes
1 tsp Ginger (freshly grated)
2 tbsp Blackstrap Molasses
1/2 tsp Cinnamon

Optional: pinch of Cardamom, 1/4 tsp Vanilla Extract

Directions:

Combine all ingredients together in a
blender and blend on high until smooth.

 
  Chocolate Paleo Donuts   Dry Ingredients:  3/4  cup Almond Flour 1 1/2  tbsp Unsweetened Cocoa Powder,  or Cacao Powder 1/4  tsp Baking Soda 1/8 tsp Salt 1/4  cup Mini Chocolate Chips  Wet Ingredients:  1/4 cup Unsweetened Organic Applesauce 3  Eggs 1  tbsp Coconut Oil 3  tbsp Raw Honey 1/4  tsp Vanilla Extract  Chocolate Glaze: 1/2  cup Dark Chocolate 1  tsp  Coconut Oil, melted  Optional: Sprinkle with unsweetened dried coconut  Directions:  1.  Pre-heat the oven to 350 degrees °F. Grease a donut pan and set aside. 2.  In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined. 3.  Pour batter into greased donut pan and bake for 10-15 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack. 4.  In small mixing bowl, mix the chocolate glaze ingredients and set aside until the donuts have cooled. 5.  Once cooled, drizzle glaze over donuts.

Chocolate Paleo Donuts

Dry Ingredients:

3/4  cup Almond Flour
1 1/2  tbsp Unsweetened Cocoa Powder, 
or Cacao Powder
1/4  tsp Baking Soda
1/8 tsp Salt
1/4  cup Mini Chocolate Chips

Wet Ingredients:

1/4 cup Unsweetened Organic Applesauce
3  Eggs
1  tbsp Coconut Oil
3  tbsp Raw Honey
1/4  tsp Vanilla Extract

Chocolate Glaze:
1/2  cup Dark Chocolate
1  tsp  Coconut Oil, melted

Optional: Sprinkle with unsweetened dried coconut

Directions:

1.  Pre-heat the oven to 350 degrees °F. Grease a donut pan and set aside.
2.  In a large bowl combine dry ingredients, add in wet ingredients and mix until well combined.
3.  Pour batter into greased donut pan and bake for 10-15 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack.
4.  In small mixing bowl, mix the chocolate glaze ingredients and set aside until the donuts have cooled.
5.  Once cooled, drizzle glaze over donuts.

  Chocolate Avocado Cake Squares   Dry Ingredients:  2 cups Almond Flour 1/4 cup Raw Cacao Powder 1/2 cup Chopped Walnuts 1 tsp Baking Soda 1/2 tsp Salt 2/3 cup Chocolate Chips (1/3 for batter, 1/3 to sprinkle on top)                        Wet Ingredients:  1 1/2 cups Avocado(ripe) 3 tbsp Butter, softened or melted 3 tbsp Coconut Oil, melted 3 tbsp Raw Honey 2 Eggs 1 tsp Vanilla Extract  Directions:  1.  Pre-heat the oven to 350 degrees °F. Line an 8X8 pan with parchment paper. 2.  In a large bowl combine dry ingredients. 3.  In a food processor (or blender) mix the wet ingredients until smooth, starting with the avocado. 4.  Mix the wet and dry ingredients together. 5.  Pour batter into the prepared 8X8 pan and sprinkle with additional 1/3 cup of chocolate chips. Bake for 25-30 minutes, or until a toothpick comes out clean. When the bars are done, let cool.

Chocolate Avocado Cake Squares

Dry Ingredients:

2 cups Almond Flour
1/4 cup Raw Cacao Powder
1/2 cup Chopped Walnuts
1 tsp Baking Soda
1/2 tsp Salt
2/3 cup Chocolate Chips (1/3 for batter, 1/3 to sprinkle on top)                      

Wet Ingredients:

1 1/2 cups Avocado(ripe)
3 tbsp Butter, softened or melted
3 tbsp Coconut Oil, melted
3 tbsp Raw Honey
2 Eggs
1 tsp Vanilla Extract

Directions:

1.  Pre-heat the oven to 350 degrees °F. Line an 8X8 pan with parchment paper.
2.  In a large bowl combine dry ingredients.
3.  In a food processor (or blender) mix the wet ingredients until smooth, starting with the avocado.
4.  Mix the wet and dry ingredients together.
5.  Pour batter into the prepared 8X8 pan and sprinkle with additional 1/3 cup of chocolate chips. Bake for 25-30 minutes, or until a toothpick comes out clean. When the bars are done, let cool.

 
  Blueberry Chia Smoothie   Ingredients:  1 cup Frozen Blueberries 1 1/2 cups Almond Milk (sweetened) 2 tbsp Chia Seeds 1 tbsp Coconut Oil 1 tsp Vanilla Extract 1/4 tsp Cinnamon Raw Honey to taste  Directions:  Combine all ingredients together in a blender and blend on high until smooth.   

Blueberry Chia Smoothie

Ingredients:

1 cup Frozen Blueberries
1 1/2 cups Almond Milk (sweetened)
2 tbsp Chia Seeds
1 tbsp Coconut Oil
1 tsp Vanilla Extract
1/4 tsp Cinnamon
Raw Honey to taste

Directions:

Combine all ingredients together in a
blender and blend on high until smooth.

 

 
   Mango Hemp Green Smoothie   Ingredients:  1/2 cup Almond Milk (unsweetened) 1/2 cup Mango 2 cups Spinach 1 Banana 1 tbsp Hemp Seeds (ground) 1/8 tsp Salt                                                  4-5 Ice Cubes  Directions:  Combine all ingredients together in a blender and blend on high until smooth.

 Mango Hemp Green Smoothie

Ingredients:

1/2 cup Almond Milk (unsweetened)
1/2 cup Mango
2 cups Spinach
1 Banana
1 tbsp Hemp Seeds (ground)
1/8 tsp Salt                                                  4-5 Ice Cubes

Directions:

Combine all ingredients together in a
blender and blend on high until smooth.

  Mango Turmeric Smoothie   Ingredients:  1 cup Almond Milk (unsweetened) 1/2 cup Water 1 cup Frozen Mango 1/2 cup Frozen Pineapple 1 tsp Ginger (fresh) 1 tsp Coconut Oil                                                1 tsp Honey  1/2 tsp Cinnamon                                            1/2 tsp Turmeric Powder (I use one that includes black pepper)  Directions:  Combine all ingredients together in a blender and blend on high until smooth.

Mango Turmeric Smoothie

Ingredients:

1 cup Almond Milk (unsweetened)
1/2 cup Water
1 cup Frozen Mango
1/2 cup Frozen Pineapple
1 tsp Ginger (fresh)
1 tsp Coconut Oil                                                1 tsp Honey

1/2 tsp Cinnamon                                            1/2 tsp Turmeric Powder (I use one that includes black pepper)

Directions:

Combine all ingredients together in a
blender and blend on high until smooth.

  Chocolate Chip Almond Butter Brownies   Dry Ingredients:  1/4  cup + 2 tbsp Coconut Flour 1/4  cup Coconut Sugar 1/2  tsp Baking Soda 1/4  tsp Sea Salt 1/2  cup Chocolate Chips  Wet Ingredients:  1 cup Almond Butter 1 Egg 1/2  tsp Vanilla Extract  Directions:  1. Preheat oven to 350 degrees F, grease baking pan and set aside. Use an 9X5 loaf pan for thicker brownies and 8X8 for thinner brownies. 2. Combine all ingredients except chocolate chips in a small bowl.  Once batter is well combined add the chocolate chips. 3.  Spread batter in pan and press down firmly until uniformly flattened.  4. Bake for 20 min (8X8), 25 min (9X5) or until a toothpick comes out clean. 5. Let brownies cool before cutting them.

Chocolate Chip Almond Butter Brownies

Dry Ingredients:

1/4  cup + 2 tbsp Coconut Flour
1/4  cup Coconut Sugar
1/2  tsp Baking Soda
1/4  tsp Sea Salt
1/2  cup Chocolate Chips

Wet Ingredients:

1 cup Almond Butter
1 Egg
1/2  tsp Vanilla Extract

Directions:

1. Preheat oven to 350 degrees F, grease baking pan and set aside. Use an 9X5 loaf pan for thicker brownies and 8X8 for thinner brownies.
2. Combine all ingredients except chocolate chips in a small bowl.  Once batter is well combined add the chocolate chips.
3.  Spread batter in pan and press down firmly until uniformly flattened. 
4. Bake for 20 min (8X8), 25 min (9X5) or until a toothpick comes out clean.
5. Let brownies cool before cutting them.

 
  Blueberry Lemon Tie Dye Donuts   Dry Ingredients:  2 cups Almond Flour, fine 1 tsp Baking Soda 1/2tsp Salt  Wet Ingredients:  3 tbsp Raw Honey 2 tsp Vanilla Extract 1/2 cup Coconut Oil, melted 1/4 cup Coconut Cream 2 Eggs 3/4 cup Fresh Blueberries 2 tsp Lemon Zest  Lemon Frosting:  2 tbsp Coconut Oil 2 tbsp Raw Honey 1  tbsp Fresh Lemon Juice 1/2 tsp Lemon Zest Sprinkle of Sea Salt  Directions:  1.  Pre-heat the oven to 350 degrees °F.  2.  In a large bowl combine dry ingredients.  3.  In a separate bowl whisk together the wet ingredients until well combined.  4.  Mix dry ingredients into the wet, but do not over stir.  5.  Pour batter into an ungreased donut pan and bake for 7-8 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack.  6.  In small mixing bowl, mix the lemon frosting ingredients and set aside until the donuts have cooled.  7.  Once cooled, spread lemon frosting over donuts as desired.

Blueberry Lemon Tie Dye Donuts

Dry Ingredients:

2 cups Almond Flour, fine
1 tsp Baking Soda
1/2tsp Salt

Wet Ingredients:

3 tbsp Raw Honey
2 tsp Vanilla Extract
1/2 cup Coconut Oil, melted
1/4 cup Coconut Cream
2 Eggs
3/4 cup Fresh Blueberries
2 tsp Lemon Zest

Lemon Frosting:

2 tbsp Coconut Oil
2 tbsp Raw Honey
1  tbsp Fresh Lemon Juice
1/2 tsp Lemon Zest
Sprinkle of Sea Salt

Directions:

1.  Pre-heat the oven to 350 degrees °F.

2.  In a large bowl combine dry ingredients.

3.  In a separate bowl whisk together the wet ingredients until well combined.

4.  Mix dry ingredients into the wet, but do not over stir.

5.  Pour batter into an ungreased donut pan and bake for 7-8 minutes, or until a toothpick comes out clean. When donuts are done, let cool on a baking rack.

6.  In small mixing bowl, mix the lemon frosting ingredients and set aside until the donuts have cooled.

7.  Once cooled, spread lemon frosting over donuts as desired.

  Pumpkin Turmeric Recovery Smoothie   Ingredients:  1 cup Coconut Milk 1/2 cup Pumpkin 1 tsp Turmeric 1/2 tsp Cinnamon 1/4 tsp Ginger 1 tbsp Raw Honey 4-5 Ice Cubes  Directions:  Combine all ingredients together in a blender and blend on high until smooth.

Pumpkin Turmeric Recovery Smoothie

Ingredients:

1 cup Coconut Milk
1/2 cup Pumpkin
1 tsp Turmeric
1/2 tsp Cinnamon
1/4 tsp Ginger
1 tbsp Raw Honey
4-5 Ice Cubes

Directions:

Combine all ingredients together in a
blender and blend on high until smooth.

  Banana Chocolate Chip Blondies   Dry Ingredients:  3 cups Almond Flour 1 tsp Baking Soda    3/4 tsp Nutmeg 1/2  tsp Salt 1 1/2 cups Chocolate Chips  Wet Ingredients:  2 Bananas (ripe) 1/4 cup Coconut Oil 2 tsp MCT Oil (or more Coconut Oil) 6 tbsp Butter (softened) 1/4 cup Honey 1/4 cup Almond Butter   2 Eggs                                  1 tsp Vanilla Extract                                           Directions:  1.  Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan with coconut oil or butter. 2.  In a small bowl combine dry ingredients. 3.  In a food processor, blender or with an electric mixer combine the wet ingredients until smooth, starting with the bananas. 4.  Mix the wet and dry ingredients together. 5.  Pour batter into the prepared 8X8 pan. Bake for 25-30 minutes, or until a toothpick comes out clean. When the blondies are done, let cool.

Banana Chocolate Chip Blondies

Dry Ingredients:

3 cups Almond Flour
1 tsp Baking Soda   
3/4 tsp Nutmeg
1/2  tsp Salt
1 1/2 cups Chocolate Chips

Wet Ingredients:

2 Bananas (ripe)
1/4 cup Coconut Oil
2 tsp MCT Oil (or more Coconut Oil)
6 tbsp Butter (softened)
1/4 cup Honey
1/4 cup Almond Butter

2 Eggs                                

1 tsp Vanilla Extract                                         

Directions:

1.  Pre-heat the oven to 350 degrees °F. Grease an 8X8 pan with coconut oil or butter.
2.  In a small bowl combine dry ingredients.
3.  In a food processor, blender or with an electric mixer combine the wet ingredients until smooth, starting with the bananas.
4.  Mix the wet and dry ingredients together.
5.  Pour batter into the prepared 8X8 pan. Bake for 25-30 minutes, or until a toothpick comes out clean. When the blondies are done, let cool.