Banana PB Protein Pancakes

Ingredients:

1 tbsp coconut flour

1 tbsp pb2

1/4 c. oats

1/2 banana

5 egg whites

Cinnamon 

Stevia

1. In a medium bowl mash up a banana with a fork.

2. Add in coconut flour, pb2, oats, cinnamon, and stevia.

3. Crack 5 eggs in to small bowl, and make sure to separate the yolk. 

4. Stir together.

5. After spraying pan with nonstick spray, heat stovetop to medium/high heat

6. Pour mixture on to pan.

7. Flip pancake.

8. Serve.

Calories: 336

Carbs: 35

Protein: 28.5

Fat: 6

Peanut Butter Chia Seed Pudding

Ingredients:

2 tbsp chia seeds

1 c almond milk

1 banana

1 tbsp peanut butter

1. Mash the banana in a bowl. 

2. Stir in chia seeds and peanut butter. 

3. Whisk in the almond milk until combined. 

4. Place in the fridge overnight to thicken and for the seeds to expand.

5. Enjoy! 

Peanut Butter Apple Sandwich

This is too yummy to pass up. As Halloween is right around the corner caramel apples are everywhere! I felt like making myself a snack, but thought of a peanut butter apple instead of caramel.

As I suspected, it's delicious! 

Ingredients:

1 red apple

1 green apple

Organic PB, almond butter, walnut butter, or cashew butter.

Directions:

1. Cut out the core of your apples

2. Slice your apple in to 4 or 5 chunks horizontally

3. Take the bottom piece of your red apple and slather nut butter on it

4. Place a green apple slice on top then repeat until you have a fully stacked apple sandwich

5. This makes 2, but you can grab more apples to make a bunch! 

Thea's Raw Cacao Coconut Coffee Almond Ice Cream

Wow it sure is hot out! I want something cold and refreshing (no not a beer), but ice cream! Not just any ice cream,flavorful and guilt-free ice cream.

Knocked this one out of the park:)

Thea's Raw Cacao Coconut Almond Ice Cream

Ingredients:

3 cups organic unsweetened almond milk
Coconut meat from 1 coconut
1/4 c. Raw cacao powder
3 Organic stevia packets
1 Tbsp. Raw Almond butter
4 Organic pitted dates
2 Tbsp. Organic instant coffee
Cinnamon to taste

1. In a blender blend together coconut meat and almond milk.
2. Add in dates, almond butter, cacao, stevia, coffee, cinnamon, and cacao.
3. Blend until smooth, then pour in to plastic container with lid.
4. Freeze for a few hours.
5. Stir, then freeze again for 30-45 min.
6. Scoop then serve.

This reminds me of mocha almond fudge ice cream, just tastier:)