Lavender Coconut Yogurt Bark with White Chocolate

Lavender Coconut Yogurt Bark 1 With Spring approaching, I want to share this yummy and aromatic Lavender Coconut Yogurt Bark. Bark candies are traditionally made with just chocolate, but I created a frozen yogurt bar this past summer and I thought, why not combine these two for one delicious dessert?!

Lavender Coconut Bark Image 2

This bark is lower in sugar than traditional bark from the use of the Greek yogurt, but still has that decadent flavor using melted white chocolate. Lavender is such a beautiful herb to use in dessert recipes. It is aromatic and adds a freshness to dishes, perfect for springtime recipes.

Lavender Coconut Bark with White Chocolate

The bark is finished with fresh lemon zest, extra coconut and white chocolate chips. Pop these babies in the freezer and you will have a springtime treat in no time.This chilled treat melts quickly, so enjoy it like you would ice cream.

 

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Coconut Lavender Yogurt Bark with White Chocolate

Coconut Lavender Yogurt Bark with White Chocolate

Ingredients

  • 2 cups Greek yogurt
  • 1 cup unsweetened coconut flakes, divided
  • 1/2 c + 1/4c mini white chocolate chips
  • 2 tsp lavender buds, divided
  • 1 tbsp lemon zest
  • 2 tbsp coconut oil

Instructions

  1. Melt coconut oil in microwave until melted.
  2. Add 1 tsp lavender, stir.
  3. In a mixing bowl add Greek yogurt. Stir in half of coconut flakes to combine.
  4. In a small bowl melt 1/2 cup of white chocolate chips until melted working in 30 second increments. Stir coconut oil/lavender in with melted white chocolate chips.
  5. Pour white chocolate mixture in with Greek yogurt stirring quickly as you pour.
  6. Pour into an 8x13 pan. Scatter the rest of the coconut top. Sprinkle the rest of lavender buds and the lemon zest. Gently press toppings into yogurt.
  7. Freeze 2 hours. Use a butter knife to break up into pieces of bark. Store in an airtight container in freezer.
http://freshandfit.org/lavender-coconut-yogurt-bark-with-white-chocolate/

Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Here in Chicago the weather has been up and down. Today for example, the temperature was 54 degrees and tonight we are going to be getting 1-3 inches of snow. Welcome to living in the great Midwest. Anyhow, the 5 minutes of warmer weather prompted me to start testing out Spring recipes. I decided on this delicious oat and flaxseed crusted Strawberries and Cream Protein pie. It is like a cross between cheesecake and custard pie.

Strawberries and Cream Pie Recipe

I’ve been working with an awesome protein and supplement company, Muscle Sport, creating recipes that incorporate their products,  so I am using their vanilla protein in today’s recipe. You can use any protein that you prefer. There is a ton of protein in addition to a great complex carb source, oats. Fresh strawberries and almond milk give this pie a delicious flavor without being overly sweet. Spring will be in the air no matter where you live once you try this lovely pie!

 

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Strawberries and Cream Protein Pie

Strawberries and Cream Protein Pie

Ingredients

  • FOR CRUST
  • 1.5 c old fashioned oats
  • 1 c ground flaxseed
  • 1 c water
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt
  • FOR FILLING
  • 1 c strawberries, finely chopped
  • 1/2 c vanilla protein powder
  • 1/2 c unsweetened almond milk
  • 1 egg, lightly beaten
  • 1 tsp tapioca starch

Instructions

  1. Preheat oven to 325. In a large mixing bowl, combine oats, flaxseed, sea salt and water. Stir to moisten. Stir in maple syrup
  2. Grease a 9 inch round pie pan with coconut oil. Pour crust into pan and press to fit pan.
  3. Bake 5 minutes. Remove from oven and set aside.
  4. In a medium mixing bowl, combine egg and almond milk. Slowly whisk in protein powder and tapioca starch until well combined.
  5. Stir in strawberries. Pour mixture over crust. Bake 60 minutes or until top is lightly browned and center is cooked through.
  6. Cool at room temperature 20 minutes. Chill in refrigerator at least 2 hours. Slice.
http://freshandfit.org/strawberries-and-cream-protein-pie/

Classic Italian Meatballs

Classic Italian Meatballs 1

This weekend, I had my mom and stepdad over for dinner. I took a stab at making my own meatballs for the first time. Needless to say, they came out really delicious and I knew I needed to share them with you. These meatballs would make an awesome protein to serve alongside a pasta dish or, if you are avoiding starch, spiralized zucchini “noodles.”

Be sure to purchase a reputable grass-fed beef , use pasture-raised egg and organic milk. I believe the quality of the ingredients contributes to a better finished product and you have the piece of mind knowing what you are eating is top notch as far as nutrition goes.  This recipe for classic Italian meatballs is full of aromatic Italian seasonings like basil, oregano and fennel seed. Most of the ingredients you probably have in your pantry. Mangia!

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Classic Italian Meatballs

Yield: 12-14 meatballs

Classic Italian Meatballs

Ingredients

  • 1 lb. 90% lean ground beef
  • 1/2 c Italian bread crumbs
  • 1/4 c white onion, minced
  • 1 tsp fennel seed
  • 1/2 tsp garlic, minced
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp dried parsley
  • 1/4 tsp sea salt
  • 1 egg, lightly beaten
  • 1/2 c whole milk
  • 1/2 c grated Parmesan cheese
  • 2 tbsp Olive oil for cooking
  • 1 jar of pasta sauce

Instructions

  1. Combine milk and breadcrumbs in a small bowl. Set aside.
  2. Combine ground beef, egg, Parmesan cheese, onion and seasonings in a large bowl. Mix well yet gently to ensure meatballs are tender not tough.
  3. Pour milk/breadcrumb mixture into ground beef mixture. Mix again gently.
  4. Form mixture into a little larger than golfball sized balls using a light touch.
  5. Heat olive oil in a skillet over medium heat.
  6. Place meatballs in skillet and cook 3-5 minutes. Roll each meatball over and lightly brown the other side. Remove from heat.
  7. Add pasta sauce in the saucepan with meatballs over medium heat. Bring sauce to a low simmer, cover and cook 1 hour.
http://freshandfit.org/classic-italian-meatballs/

Classic Italian Meatballs Pin

Maple, Cinnamon and Almond Glazed Chickpeas

Maple Cinnamon and Almond Chickpeas

If you have ever had those delicious roasted nuts that they sell at carnivals, you will love today’s recipe for Maple, Cinnamon and Almond Glazed Chickpeas. It is a healthy take on those sweet and aromatic nuts. We are using high protein chickpeas and glazing them in real maple syrup for sweetness, then adding almond extract and cinnamon to season them. Your house will smell awesome and you will have a sweet and crunchy snack to curb cravings without reaching for something unhealthy. I recommend doubling the recipe because these won’t last long!

 

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Maple, Cinnamon and Almond Glazed Chickpeas

Maple, Cinnamon and Almond Glazed Chickpeas

Ingredients

  • 1 can chickpeas
  • 1/4 c maple syrup
  • 1/2 tsp almond extract
  • 1 tsp cinnamon

Instructions

  1. Drain and rinse chickpeas.
  2. Spread out chickpeas and allow them to dry on a paper towel 30 minutes.
  3. Preheat oven to 400 degrees. Like a baking skeet with foil or parchment paper. Spread chickpeas on baking sheet.
  4. Bake 30 minutes. If chickpeas are not yet crunchy, bake an additional 10 minutes.
  5. Combine maple syrup, cinnamon and almond extract in a bowl. Add hot chickpeas and gently stir to coat.
  6. Spread chickpeas back on baking sheet. Bake 5 minutes longer.
http://freshandfit.org/maple-cinnamon-and-almond-glazed-chickpeas/

Maple, Cinnamon, Almond Chickpeas