Ingredients:

• 3 oz. semi-sweet chocolate
• 1/4 cup natural peanut butter
• 1/4 cup honey
• 1.5 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 4.5 cups Honey Nut Chex cereal
• 2/3 cup vanilla protein powder

Directions:

In a large microwave safe bowl, melt the chocolate, peanut butter, honey, and coconut oil at 50% power in 20 second intervals, stirring between, until smooth and melted.

Stir in the vanilla extract, followed by the cereal, until everything is coated with chocolate.

Place protein powder into a large Ziploc bag and scoop the cereal into the bag. Seal the bag and shake it until the protein powder has evenly coated every piece of cereal.

Enjoy!

Ingredients:

• 3/4 cup peanut butter
• 1 tablespoon honey (or agave syrup)
• 1/2 cup rolled oats
• 1/4 cup protein powder
• 2 tablespoons chocolate chips

Directions:

Mix the ingredients together until a thick dough is formed.

Roll big spoonful’s of the dough into energy balls.

Place in airtight containers and store at room temperature for one week or in the refrigerator for up to two weeks.

Ingredients:

• 1 medium banana
• 3/4 cup coconut milk
• 1/2 tablespoon ground turmeric
• 1/2 tablespoon grated fresh ginger
• 2 cups frozen pineapple
• 2 tablespoons agave syrup (optional)

Directions:

Add the banana, coconut milk, ground turmeric, ginger, and frozen pineapple to blender.

Blend until smooth.

If desired, add in the agave syrup to sweeten the taste a bit.

ENJOY!

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup butter or coconut oil, melted
• 1/3 cup granulated sugar or honey
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions:

Preheat oven to 375 degrees Fahrenheit.

Line a 12-cup muffin tin with liners or grease muffin cups. Set aside.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt (add cranberries or raisins if using).

Make a well in the center and pour in the applesauce mixture. Stir until just combined, do not over stir.

Distribute batter evenly among 12 muffin cups. Bake for 15-20 minutes until toothpick inserted in the center comes out clean.

Remove to cooling rack and cool completely.

If storing in freezer:

Allow the muffins to cool completely.

Place in a large freezer Ziploc bag and remove as much air out of the bag as you can before freezing.