Double Chocolate Black Bean Brownies

How’s everyone feeling after the Halloween craziness and sugar overload??? I had to do QC and make sure all the “candy was safe” last night so a few Twix and Snickers might have disappeared from their bags. But a lot also went into the bin because we don’t need that laying around. Candy equals excess calories and money at the dentist!

But to slowly ween you off the sugar, I’m sharing a healthy dessert with you :) If you’re like me, you might be cooking from the pantry more than ever before?! This recipe uses ingredients you most likely, already have in your kitchen! Challenge your family to try and guess the secret ingredient 😉 If you make these, make sure to snap a picture and share it with me! 

Ingredients

• ¼ cup quick rolled oats 

• 1 (15 ounce) can black beans, drained, rinsed

• 2 large eggs

• ¼ cup cocoa powder

• ⅔ cup honey

• ¼ cup coconut oil

• 1 tsp vanilla extract

• ½ tsp baking powder

• Pinch of kosher salt

• 1 cup chocolate chips (divided use)

Instructions

1. Preheat the oven to 350 degrees.

2. Place the oats in a food processor and pulse until finely chopped (approximately 1 minute).

3. Place black beans, eggs, cocoa powder, honey, coconut oil, vanilla extract, baking powder, and salt into the food processor and pulse until combined (approximately 1 minute).

4. Pour ½ cup chocolate chips into the batter and mix in. 

5. Pour batter into a greased 8x8 inch pan and top with the other ½ cup of chocolate chips.

6. Back for 30-35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool and slice into 2-inch squares.
   
   When I take these to parties, NO ONE ever guesses there are black beans in this and they are gone. 100% of the time, G O N E! Don’t be turned off, try them and see for yourself.

Candy Corn Parfait

Candy corn: you either love it or you hate it! But this delicious parfait puts a fun & healthy spin on the colors of candy corn! Here’s the Candy Corn Parfait - a perfect dessert to serve up on Halloween. Let me know how you like it!

Ingredients

• 1 Cup coconut cream, unsweetened (chill in fridge overnight, or 1 hour in freezer)

• 1 Tbsp pure maple syrup

• 1 pinch sea salt

• ½ tsp pure vanilla extract

• 20 oz canned pineapple chunks, drained

• 2 Cups canned Mandarin oranges, drained

• 8 pieces candy corn

Instructions

1. Remove all liquid from coconut cream.

2. Place coconut cream, maple syrup, salt, and extract in a large mixing bowl; beat with a mixer until stiff peaks form. Set aside.

3. Spoon pineapple evenly into the bottom of 8 clear glasses; then, arrange the mandarin oranges evenly on top.

4. Top each glass with a dollop of whipped coconut cream + a piece of candy corn and serve! 

Yield: 8 servings.

UPF Containers: 1 Purple, 1 Blue
2B Mindset Plate It: Enjoy as an occasional treat. Be sure to track it!

Snickers smoothie

Mini chocolate bars are a crucial part of Halloween… but you also don’t want to be eating 20 Snickers in a single sitting or eating them into November That month is full of it’s own temptations! So, swap in a smoothie instead, same taste, better macros, more energy! 

I love this Snickers smoothie recipe because it seriously tastes amazing and has all the superfood goodness you could want!

Ingredients

• 1 scoop Chocolate Shakeology

• 8 oz unsweetened almond milk

• 1 tsp all-natural peanut butter (no added sugar or oil, keep it clean!)

• ½ a banana

• 1 tsp caramel extract

• 1 cup of ice

Instructions

1. Add all ingredients into the blender. Cover and blend until smooth.

This is only 1 serving.

Ultimate Portion Fix Containers: 1 Red, 1 Purple, 2 tsp
2B Mindset: Enjoy as part of a healthy breakfast.

Shakeology Cookie Dough

Some things can be simple and delicious and this is one of those things. If you have a sweet tooth, this is low in sugar and meets the needs for those cravings. My Life Coach Teacher, Shannon Conway, shared this with me and it had me at hello, if you know what I’m saying ;o)

Ingredients:
* 1 scoop / packet Vanilla Shakeology (vegan or whey)
* 1  TBSP Original Ghee (from Amazon)
* 1-3 TBSP milk (DF or reg)
* 1 TBSP creamy nut butter (make sure it's clean!)
* 1-2 TBSP chocolate chips

Directions:
1) Heat 30 seconds in microwave.
2) Stir in Milk and Nut Butter.
3) Mix for 30 seconds.
4) Add Chocolate Chips.

1-2 servings

Chia pudding

Chia pudding: tastes like dessert, delivers protein, fiber, and antioxidants #WinWin! If you haven’t tried it yet… it’s time! You can prep on the weekend and then eat it for breakfast, a midday snack, or for a sweet dessert to end the day, but it’s a great thing to have on hand for when life hands you curve balls!

The possibilities are ENDLESS! Make it with almond milk, coconut milk, soy milk, or oat milk. Sprinkle with cinnamon or get wild with pumpkin spice. Add your favorite fruits. You do need to have the right ratios of seeds to liquid, so here you go!

Ingredients

• 1½ c unsweetened almond milk (or fav milk alternative)

• 1 tbsp raw honey

• ⅓ cup chia seeds

• ½ tsp pure vanilla extract (optional)

Instructions

1. Combine almond milk, honey, chia seeds, and vanilla in a medium bowl and mix well.

2. Cover the bowl and refrigerate for at least 4 hours or overnight, mixing after 2 hours.

3. Divide evenly into 2 servings.

So, that’s the basics. But let’s elevate this, shall we; try my favorites below and let me know which is your favorite! 

✨ Citrus Chia Pudding Parfait

✨ Raspberry Chia Pudding

✨ Coconut Mango Chia Pudding

✨ Chia Pudding with Tumeric, Almonds, and Goji Berries

Berry Protein Pops

We’re sharing some really tasty summer popsicle recipes in my accountability group - so I wanted to share one with you, too! These Berry Protein Pops are a delicious treat that won’t throw you off your meal plan and you can eat them year-around!

Ingredients
* ¾ cup unsweetened cranberry juice
* ½ cup fresh or frozen raspberries
* ½ cup fresh or frozen strawberries
* ½ cup fresh or frozen cherries
* 1 scoop / packet strawberry Shakeology (vegan or whey)

Instructions
1) Place all ingredients in a blender; cover and blend until smooth.
2) Pour mixture evenly into 4 ice pop molds and freeze for at least 4 hours, or until set.

I can’t wait to hear what you think! Comment below if you make this and any modifications you make!

Baked Donut Holes - Yes, please!

✨ Baked Donut Holes ✨

I’ve got an end of summer treat that is going to make your stomach happy… without throwing off all your results!

Ingredients
* 1 cup gluten-free all-purpose flour
* 1½ tsp xanthan gum
* ¾ cup coconut sugar
* 1½ tsp gluten-free baking powder
* ½ tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp sea salt
* 1 large egg
* ¾ cup + 1 tbsp coconut milk beverage, divided use
* 2 tbsp extra-virgin organic coconut oil, melted
* 1¼ tsp pure vanilla extract, divided use
* ½ cup powdered sugar

Instructions

1) Preheat the oven to 350º F. Lightly coat two mini-muffin pans with spray. Set aside.
2) Place flour, xanthan gum, sugar, baking powder, cinnamon, nutmeg, and salt in a food processor (or blender). Pulse to blend. Set aside.
3) Combine egg, ¾ cup coconut milk, oil, and 1 tsp. extract in a medium mixing bowl; whisk to blend.
4) Add egg mixture to flour mixture. Process for 30 to 60 seconds, scraping sides occasionally, until a smooth batter forms.
5) Fill prepared pan with approx. 1 Tbsp. batter per muffin cup. Bake for 10 to 12 minutes, or until tops of donuts are golden brown and a toothpick inserted into the center of one comes out clean. Set aside to cool.
6) To make glaze, combine powdered sugar, remaining 1 Tbsp. coconut milk, and remaining ¼ tsp. extract in a small bowl; whisk to blend.
7) Dip top of each cooled donut hole into glaze and place on a serving plate.

Notes:
For vegan donut holes, substitute 1 tbsp ground flaxseed + 2 tbsp water for egg. Mix flaxseed and water; set aside while combining dry ingredients.

Check your GF flour for xanthan gum; some contain it and some don’t! If yours does, you can omit that.

Portion Fix Containers: 1 donut hole = 1 Yellow
2B Mindset Plate It: Enjoy as occasional treat, be sure to track

Vanilla Peanut Butter + Banana "Nice" Cream

✨ Vanilla Peanut Butter + Banana Nice Cream ✨

What is summer without ice cream?! (not one I want to expereince - ha!) If you want to indulge in a sweet, cold treat, but want to stay on track… this homemade Vanilla Peanut Butter + Banana “Nice” Cream is going to be your jam! The key is frozen bananas; they create a creamy, cold, thick treat that has the consistency of soft serve.

Ingredients
* 1 cup reduced-fat milk or unsweetened almond milk
* 2 scoops Vanilla Whey Shakeology (could try w/ other Shakeo flavors!)
* 2 medium frozen bananas (cut into chunks before freezing, it's easier on your blender)
* 2 tbsp CLEAN smooth peanut butter (means no added oil or sugar!) should only be nuts, maybe added salt

Instructions
1) Place milk, Shakeology, bananas, and peanut butter in the blender; cover and blend on low for 5 seconds. Increase power to high and continue blending for 30 seconds until smooth.
2) Pour mixture into a large glass bowl and cover.
3) Freeze for 4 hours, stirring every 30 minutes, before serving.
4) Eat immediately or freeze in an airtight container for up to 5 days until ready to eat!
Makes 5 servings (about ½ cup each).

Portion Fix Containers: ½ Purple, ½ Red, 1 tsp.
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track it!

What is a healthy treat swap that you’ve found?

Coco-licious!!

While you might not be going on a tropical vacation anytime soon… this coconut + pineapple combo will help you imagine you’re sitting on a white sand beach with a fruity summer cocktail in your hand! ‘m picturing Tahiti in a hut over the water, how about you???

Ingredients
* 1 cup cubed pineapple
* ½ cup unsweetened pineapple juice
* ½ cup canned light coconut milk
* ¼ cup unsweetened shredded coconut
* 2 tbsp chopped fresh cilantro or basil

Instructions
1) Place pineapple, pineapple juice, coconut milk, coconut, and cilantro in a blender; cover and blend until smooth.
2) Pour mixture evenly into ice pop molds; freeze for at least 4 hours, or until set.

Portion Fix Containers: ½ Purple, ½ Orange
2B Mindset Plate It: This makes a great snack!

If you could travel anywhere in the world for a vacation, where would you go? Why?

Coconut Blueberry Creamsicles

✨ Coconut Blueberry Creamsicles ✨

Who doesn’t love a delicious popsicle on a hot day? MEEEEE!!! Unfortunately, the standard ice cream truck treat is packed with sugar and other junk that just doesn’t make your body feel it’s best (and they're so creepy, but that's for a different convo, lol). Here’s a grown-up creamsicle recipe w/ just 80 calories and it tastes good and feels like a treat poolside! Bevvy is always an amzing go too as well in lemon or pomegranate.

Ingredients
* ⅓ cup reduced-fat plain Greek yogurt
* ⅓ cup canned lite coconut milk
* ½ tsp pure vanilla extract
* 3 tsp raw honey, divided use
* 2 cups fresh or frozen blueberries
* ¼ cup water

Instructions
1) Combine yogurt, coconut milk, vanilla extract, and 1 tsp honey in medium bowl and mix well.
2) Pour yogurt mixture evenly into ice pop molds and freeze for 2 hours or until partially set.
3) Place blueberries, water, and remaining 2 tsp honey in the blender; cover and blend until smooth.
4) Slowly pour blueberry mixture evenly into ice pop molds on top of coconut milk mixture; freeze for at least 4 hours or until set.
Makes 4 servings

Portion Fix Containers: ½ Purple, ½ Blue
2B Mindset Plate It: Add veggies on the side to make a snacktional!

What do you pack to eat for a day at the beach? How do you stay on track on hot summer days?

Lemonade Popsicles

Since it’s summer, what’s better than lemonade when you’re sweating outside or lounging by the pool? I’ve got a super easy lemonade popsicle recipe for you! And if simple isn’t your style and you want to elevate the flavor, add ¼ cup fresh herbs or seasonings wrapped tightly in cheesecloth to the water and honey mixture; boil for 5 minutes. Allow to steep for 1-2 hours and strain. Play around with this! Try ginger, rosemary, thyme, basil… you do you!

Ingredients
* 1½ cups water, divided use
* 3 tbsp raw honey
* ½ cup fresh lemon juice

Instructions
1) Heat ½ cup of water and honey in a small saucepan over medium-high heat; cook, stirring frequently, for 5 minutes or until well-blended. Cool to room temp.
2) Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add the remaining water, to desired taste.
3) Pour evenly into 4 ice pop molds; freeze for at least 4 hours, or until set.

Portion Fix Containers: ½ Yellow
2B Mindset Plate It: Enjoy as an occasional treat - be sure to track!

What’s your go-to summer snack?

5-ingredient Chocolate Peanut Butter Cups

This is ALL you need guys, couldn’t be simpler, yet still indulgent. I am giddy with excitement for my boys to come home and try these because I knowwwwww, they will loveeeee them! But then I have this other feeling of “where can I hide these bad boyzzzz?” Do you get me? It makes 12 so that’s 12 days of hiding ;o) I’ll cut to the chase…

Ingredients:
⅓ cup clean smooth peanut butter (I prefer dark roasted, but any nut butter will do)
1 ½ tsp honey (I always prefer creamed honey, but it made it thicker, so I wouldn’t for your 1st attempt. Yeah, I already know you’ll make this more than once!)
1 TBSP vanilla (you can do as little as 1 tsp, but I like vanilla flavoring)
1 TBSP unflavored, or vanilla flavored, Collagen Peptides (I prefer this brand for joint support as well, it is nothing except Bovine Peptides. **watch for unnecessary additives)
1 cup dark chocolate chips (or 70% Cocoa baking chocolate ~ 255 grams)

Directions:
1) Mix all ingredients together in bowl, except for the chocolate. Once creamy, put aside in fridge.
2) Put paper liners in a 12-slotted muffin tin. Set aside.
3) Melt chocolate in a microwave-safe container (at 70-80% power) in 30 second intervals. Stir in between so you don’t overheat it or burn the chocolate. You can also do this on the stove.
4) Dollop 1 tsp melted chocolate in each muffin liner and spread from edge to edge with back of spoon or spatula.
5) Follow with 1 tsp peanut butter mixture from fridge in each muffin liner. If you have leftovers, just even it out amongst the 12. Smooth layer.
6) Use remaining chocolate for top layer, 1 tsp in each, and smooth layer. Should be looking like a Reese’s Cup at this point ;o)
7) Put in the fridge for 2 hours and then remove and store in ziplock or Tupperware for up to 2 weeks. Or, share it and watch how fast it disappears.

Macros: 170 calories, 4g protein, 9g carbs, 13g fat, 7g sugar, 3g fiber
Portion Fix Containers: ½ Y, 2 tsp
2B Mindset Plate-It: Treat, enjoy it and track it!

Step 1 - everything, but chocolate

Step 4 & 5. It’s so hard not to eat it right now as is!!

Step 6 and off to the fridge it goes!

Chocolate Chip Cookies!

✨ Chocolate Chip Cookies ✨

A really good chocolate chip cookie that doesn’t derail your meal plan - can this be for real?! I’ve got you! Bake up these cookies for a delicious treat that tastes good and won’t make you feel terrible!

Ingredients
* 3 cups almond flour
* 1 tsp GF baking soda
* ½ tsp sea salt
* ¼ cup organic coconut oil, melted
* ¼ cup raw maple syrup
* 1 large egg
* 2 large egg whites (¼ cup)
* 1 tsp pure vanilla extract
* ½ cup semi-sweet chocolate chips (I love the Kirkland brand from Costco, but any will do)

Directions
1) Preheat the oven to 375°. Line baking sheets with parchment paper.
2) Combine almond flour, baking soda, and salt in a medium bowl; mix well and set aside.
3) Beat coconut oil and maple syrup in a large bowl until creamy, about 4-5 minutes.
4) Add the egg, egg whites, and vanilla extract and beat for 2 minutes.
5) Add almond flour mixture to egg mixture and mix until blended.
6) Add chocolate chips and fold in.
7) Drop rounded teaspoons onto parchment paper and bake for 14-16 minutes.

Portion Fix Containers: 1 cookie = 1½ Yellow
2B Mindset Plate It: Enjoy as an occasional treat; be sure to track!

What is your favorite treat? Do you prefer sweet or savory??

GF & DF Peanut Butter Chocolate Chip Cookies

These are my new go-to cookies for kids, adults, BBQs, and all events in between. You could make them with any nut butter and they’re pretty safe for all events. As written, they’re Gluten free and Dairy free and pretty FODMAP safe in general! Since being diagnosed with IBS, I’ve had to learn to modify recipes and there are a ton that can still be delicious. This. Is. One. Of. Those. :) And easy enough for your kids to make it, so #winning!! I love getting my kids in the kitchen to help and hope they’ll grow up spending time in the kitchen with their wife and kids one day.

Not only are these easy, but you probably have all the ingredients on hand so there’s little cost to these. I hate when I’m half-way through a recipe and find I don’t have everything. Yes, I know if I gathered everything ahead of time, that wouldn’t be possible, but except for Rachel Ray, does anyone really do that??? LOL

INGREDIENTS:
1 cup CLEAN peanut butter (no added oils or sugar)
1 cup old fashioned oats
1/2 cup maple syrup (you can sub honey if you don’t have any on hand)
2 eggs
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp salt
1 cup chocolate chips (dark or semi-sweet) ** chose dairy free if you have allergies

DIRECTIONS:
1) Combine all wet ingredients and blend well. I prefer my Kitchenaid mixer because I can turn it on and walk away to prep something else.

2) In separate bowl, combine all dry ingredients and stir well.

3) mix the dry ingredients into the wet ingredients and stir well. Add chocolate chips and fold in.

Put on silicon baking sheet so no oil or butter is needed. I love these and this mat has lasted me 6+ yrs. You can get them super cheap on Amazon! Buy a 2-pack so while one is cooling the other can go straight in the oven. These won’t spread much so you can put a lot of batter on one sheet. Watch the oven till you’ve made these 1-2 times. You don’t want to overcook anything with peanut butter because they dry out super quick. I cooked these at 160 degree celsius / 350 farenheit for 9 minutes.

Enjoy and let me know how you modify this!!

You always need to have quality control. Make sure you they’re safe. I’m a good mom like that :)

pre-oven. the batter has raw eggs, but if you’re like me and don’t care, it’s a little yummy!

Paleo, GF, DF Lemon Cookies!

When I hear all those “free” words I think, “hummmm, what’s left? can these be good?” Well, let me be the one to tell you, YES. THEY. CAN. They are FODMAP approved cookies and my kids devoured them in no time flat. Don’t believe me? I made 14, and before I could get the picture of them straight from the oven, this is what happened… LOL 8 left!

3 ingredients and super easy so read this and then let your kids make them! Maybe they’ll even clean up, but that might be pushing your luck :)

1 cup almond flour
1/2 cup maple syrup (not Aunt Jemimas, get the real stuff!)
1 lemon zested
1 lemon juiced, seeds removed

Add all ingredients to a bwl and stir. Put in ziplock bag and freeze for one hour. I froze mine overnight so weather bland looking, but they tasted just as good. Use a fork to make texture marks if you want, adds flair :) Cook at 160 celsius / 350 farenheit for 8-9 minuets. Let them cool before removing from silicon sheet.

Makes 14 cookies, 116 calories each, 8g fat, 7.5 g carbs, 3.7g protein. Ultimate Portion Fix containers = 1 tsp, .5y

No Bake Cookies

Granola bar options (great for school lunches, morning tea, afternoon tea, etc)

I’ll be honest, I’m not usually a fan of “no bake cookies” so I was skeptical of these and only made 1/2 of the recipe in case they weren’t good. I am not throwing good food away so it pains me to waste peanut butter or chocolate, let alone BOTH in the same recipe. I mean, who does that?!?!? That being said, these were AMAZING and D E V O U R E D the same day we made them, so take my advice, make the full recipe, or double it :) I imagine these will freeze well and I’ll test it out with the next batch since we start school again Monday.

I am very cautious searching for 21-day fix recipes on Pinterest because you have NO IDEA what the person knows who posted it and I see recipes ALL THE TIME with brown sugar, white flour, etc which right there tell me… NOT 21 DAY FIX APPROVED. I hate to see my clients get derailed and waste their time, so this is why Fixate Cookbook is money in the bank! It covers all your meals, snacks and treats. TREATS y’all, not cheats. Lets use the proper mindset so we enjoy life and don’t punish ourselves or think it’s not ok for a treat here or there. Every day is an issue, but none of us are doing that. If you are, chat me up so we can talk and I can help!

Here’s the recipe as I modified it:
-1 cup creamy peanut, or almond, butter (watch ingredients, should only be peanuts, possibly salt, but not added sugar or oil!!)
-2/3 cup honey (*fun tip - buy local honey to prevent allergies!)
-1/3 cup olive oil (or 1/2 cup coconut oil)
-2 tsp vanilla
-6 TBSP cocoa powder
-2 1/4 cup QUICK oats (I find old fashioned soaks up the honey and makes this too dry)

Combine nut butter, oil and honey over low heat in a saucepan until all creamy and mixed well. Remove from heat and pour in oats, vanilla and cocoa powder. When everything is mixed well you can drop in round balls for “cookies”, pour into an 8x8 pan for “granola bars”, or roll into balls to serve as finger foods for afternoon tea.

21 day fix container counts: Cookies - makes 24-30 and roughly 1 yellow container.

Step 1 (maybe after you licked the spoon - just saying!)

Step 2 - oh my word this looks scrumptious

Step 3 - Yeah, I want to dig right in too. I do usually for QC. :)

Joy of Cooking + Cadbury Chocolate = LOVE

Does this make you want to lick the beater? Yeah, I did me too and I didn’t regret it. 2B Mindset - “Enjoy the treat, and move on.”

I couldn’t decide between milk and dark chocolate so I added both! No one will complain, I’m sure of it :)

Dear Illiana, 
Normally I’d feel like a fraud today 🤦🏼‍♀️. I know you’ve been working on my mindset for 2 months now, and I thank you 😍. 

I know I have chocolate addictions 🍫, stress eat, emotional eat 😷 and am a rockstar at my diet, and then —> all about the cookie 🍪 dough and brownie batter. After rocking it during LIIFT4, today, my MOM WOULDN’T ANSWER HER PHONE 📱and a tropical storm is headed for my hometown in N.C. So, I’m letting you know, cookie dough 1, Stephanie 0!!! 

But here’s the gain!!! I would have normally considered this a CHEAT, thrown in the towel for the rest of the day, and it would be a downward spiral of nothing good. But you’ve given me the tools in 2B Mindset to 1) enjoy the treat, and 2) move on with my water first, veggies most, “plate it” plan and 3) let the rest of the day be just that, my regular day and still pull off some victories. Every day does not have to be a weight loss day and I get to chose that and am in teh driver’s seat.  

I love the guilt free, easy, smart methodology you teach. I can totally overlook that you’re a Dietician for UCLA and this Trojan fan still loves 😘😘 you. 

Game on tomorrow 🤗, but today IS NOT DONE💁🏼‍♀️!!! Where my challengers at?!! You guys are proof this is FOR LIFE!!!

PS - can you smell the cookies? Joy of Cooking cookies, with Cadbury Milk Chocolate hidden inside so you can’t see = yummy surprise and delicious smells!

if you want the recipe, it’s here ——>

Preheat the oven to 375. Grease or line 2 cookie sheets.

Whisk together:
1 cup plus 2 Tbs all-purpose flour
1/2 tsp baking soda

Beat in a large bowl until well-blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar

Add and beat until well combined:
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla

Stir in the flour mixture until well-blended and smooth. Stir in 1 cup chocolate chips (I usually add an extra 1/2 cup because LIFE IS SHORT).

Drop the dough by heaping teaspoonfuls about 2 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are just slightly colored on top and the edges are brown, about 8 - 10 minutes. Let stand briefly, then remove to a rack to cool.

Makes about 36 cookies it says, but I call BS on that unless I really eat THAT MUCH DOUGH. I’m going to pretend it’s an exaggeration because this recipe has never yielded that???

Cookie dough - thank me later!

I know you’re thinking, yeah right. I would be too had I not tried it. If you know me well, you know that giving me baked cookies is like a mic drop. WHAT? I’ve literally had people drop off tubs of Tollhouse cookie dough and I think … “these people get me!” haha

Ingredients:
-1 packet / scoop Vegan Vanilla Vanilla Shakeology *whey doesn't turn out as well
-tsp melted coconut oil
-2 tsp nut butter
-¼ cup unsweetened almond milk
-dash of salt (optional)
-1-2 TBSP dark chocolate chips (depending on your plan, you know how much you can have ;)

Mix it all together until it's the consistency of cookie dough and add a little more liquid if you prefer.  Then top with chocolate chips and enjoy!

Easter Egg Fruit Pizza

View fullsize

A festive Easter egg sugar cookie fruit "pizza" with strawberry cream cheese frosting. You can make it super simple with a sugar cookie mix or make it from scratch.

Ingredients
1 pouch sugar cookie mix (or your favorite FIXATE Cookbook clean recipe)
½ cup (1 stick) unsalted butter, softened
1 egg
4 oz cream cheese, softened
1 TBSP powdered sugar (or stevia to keep it clean)
¼ tsp vanilla
½ cup strawberries, chopped
approx. 3 cups fruit cut into pieces (the picture shows strawberries, raspberries, blueberries, and blackberries)

Directions can be found HERE.

Oatmeal Peanut Butter Easter Eggs

View fullsize

I'm not trying to be a debbie downer, but at Easter, I feel like sugar becomes the focus very easily!  There are mollies, chocolate and Peeps everywhere.  How gross are those marshmallow things?!?! I try to limit their sugar and focus on the reason for the season.  Yes, we do egg hunts, and sometimes 3-4 in a weekend, but I fill them with tattoos, erasers, and various non-sugary items that make the kids equally happy!  I promise! My kids are not deprived and there's no mis-behaving or sugar crashes an hour later so we all win!  These are a fun way to indulge a little without eating a sugar stick and festive too.  I switched some of the ingredients to keep it clean. 

Ingredients:
2 ½ C quick oats
3 TBSP peanut butter (keep it clean, should be just nuts and maybe salt)
¼ C maple syrup
1 tsp. vanilla
5 TBSP unsweetened almond milk
¼ C mini chocolate chips, opt (I prefer Dark Chocolate)
Sprinkles for decoration
Plastic eggs, wash first

Directions: 
In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.  Once combined, add chocolate chips. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.

Happy Easter!! The Lord has Risen Indeed!