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Archives for May 2018

Strawberry Yogurt BCAA Popsicles

Ingredients:

  • 1 ½ cup chopped strawberries
  • 1 cup plain whole milk yogurt
  • ½ cup full-fat coconut milk (or sub other milk)
  • 1 scoop All Natural Kiwi/Strawberry BCAAs
  • 1 teaspoon lemon juice

Instructions:

In a medium bowl, whisk together the chopped strawberries, yogurt, coconut milk, BCAAs and lemon juice. Use a fork to mash up some of the strawberry chunks.

Divide evenly between 6 popsicle molds.  Place popsicle sticks into the molds and freeze overnight or for at least 8 hours. 

To remove, run warm water over the molds for a few seconds then slide them out. 

Have you heard of a pre-workout popsicle? We hadn’t either, which is why we made one! Have one of these before your workout for an additional dose of BCAAs, or you can wait until after your workout for a better recovery that will help to cool you down. No matter when you eat these, you’ll be getting a delicious snack!

Mocha Protein Frappuccino

Serves 2

Mocha Protein Frappuccino

A healthy hit of protein, an energetic dose of organic coffee–that’s what’s on the menu here as we mix up some Mocha Protein Frappuccino for a treat that will keep you going all morning.

This is a low-sugar, low-fat, high-protein and high-energy treat. It’s better than anything you will find at Starbucks and it can also be made in your own kitchen!

Ingredients:

Instructions:

In a high-speed blender, add all of the ingredients and blend until smooth and thick. If it’s too thick to blend, add more almond milk.

Top with whipped cream and chopped chocolate for the full experience!

 

Banana Coffee Chocolate Chip Muffins

(gluten-free, dairy-free)

Makes 12 muffins

Ingredients:

  • 2 cups almond flour
  • 1 ½ cup oats
  • ½ cup dark chocolate chunks
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • ¼ cup + 2 tbsp coconut oil
  • 3 tbsp finely ground GRIND coffee

Instructions:

Preheat oven to 350F. Line a muffin tin with parchment paper muffin cups.

In a large bowl mix together the almond flour, oats, chocolate chunks, cinnamon, baking soda, and salt.

In a separate bowl, whisk together the banana, maple syrup, eggs, and vanilla. In a small microwavable bowl, add the coconut oil and ground coffee and microwave until hot and melted, about 30-45 seconds, stirring the ground coffee into the oil to infuse it. Whisk it into the wet mixture.

Pour the wet mixture over the dry and mix to combine. Divide the batter evenly into each muffin cup.

Bake for 35-40 minutes, or until tops are golden.

This tasty muffin with wake you up with a dose of caffeine. This combination of coffee and all natural ingredients makes a great breakfast that will help you get through your day and closer to your goals!

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