One of my favorite food blogs posted a recipe for coconut bites– of which I have coined Mounds. I tweaked the recipe only slightly and they turned out great.
These are easy to make and super yummy. If you are a coconut lover- I highly recommend giving these a try!
I was far too lazy to take legit photos- so an iPhone photo using a four lightbulb ceiling fan with only one working light bulb kind of quality is what you get!
1 cup coconut (I used shredded)
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon cocoa
2 tablespoons stevia
Melt 1 tablespoon of coconut oil, add shredded coconut and maple syrup. Stir until sticky and as best as you can, form a ball shape. Freeze for 10 minutes. For chocolate coating, melt 1 Tbsp. coconut oil and stir in cocoa and stevia. Dip coconut clusters in chocolate until evenly covered. Place them in the fridge for a few minutes until shell is formed.
This recipe came together on total accident.
And for once – I am Team Accident!
- Cherry Tomatoes
- Coconut Oil
- Lemon Juice
- Lemon Pepper
Melt a Tablespoon of Coconut Oil in pan and saute desired amount of onion and garlic until fragrant. Add in shrimp.
Remove shrimp, add an extra Tablespoon of Coconut Oil to pan and add spiraled zucchini and a few cherry tomatoes. I use a Vegetti to spiral my veggies! Find yours here.
Saute until you reach desired consistency of zoodles.
Tip 1: Don’t overcook, they turn to mush
Tip 2: Blot dry your zoodles before adding to pan. Those suckers release a lot of water.
Season with fresh lemon juice and a dash of lemon pepper and you’ve got yourself a low calorie, high protein meal.
Simple, Healthy, Packed with Nutrient Rich Veggies.
3-4 green bell peppers, cut into chunks and softened slightly by placing in boiling water for 5 minutes
1lb. Lean Ground Beef, browned and drained
1 cup prepared Quinoa
1/2 can Corn
1 can Black Beans (drained and rinsed)
1 can green chilis
1 can diced tomatoes
1 jar of spaghetti sauce
Throw all ingredients together and bake in preheated 350 degree oven for 25-30 minutes.
Serve with cheese on top if you so wish.
This would be Clint’s. Large pile o cheese.
I have a problem.
A sweet tooth problem.
My weakness has ALWAYS been candy, cakes, cookies, chocolate. If it contains sugar, I am eating it. And most likely, all of it.
Not a good obsession when I am trying to shake off the body fat.
What’s a girl to do?
Well… considering I am trying to up my protein intake each day I decided to pair my sweet addiction with my protein needs and create some delicious protein treats!
Ladies and Gents, I bring to you:
Vanilla Protein Cake
Simple ingredients, 1 minute prep time, 1 minute cook time, 1 minute cool down time and this little baby is all yours.
Mix all ingredients in a microwave safe mug OR bowl.
I always choose a bowl because the cake grows. Mugs are far too tiny unless you’ve for one of those gigantic soup mugs.
Pop in the microwave for 1 minute. (Watch closely).
Slide the cake right out onto a plate and eat as is OR whip together a little frosting using Greek yogurt, sugar free pudding mix (I used cheesecake flavor) and a little milk for consistency.
Share or eat all by yourself.
Without the frosting:
- 180 calories
- 8 grams carbohydrates
- 31 grams protein
With the frosting adds:
- 40 calories
- 9 grams carbohydrates
- 7 grams protein