Ingredients:

1/3 cup Coconut Flour
1/3 cup Cocoa Powder
1/3 cup non fat greek yogurt
1 banana, mashed
1/4 cup Coconut Oil
2 tsp Pure Vanilla
4 eggs
1/2 cup Honey

Preparation:

1. Preheat oven to 350°F
2. Combine coconut flour and cocoa powder
3. Whisk in the banana, coconut oil, eggs, vanilla extract and honey. Blend well.
4. Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out clean
5. Let cool completely before removing from pan

I hope these recipes inspire you to make healthy and delicious food choices. Good nutrition is the best place to start managing your weight and your health. Join our next online fitness and nutrition accountability group. It's the most convenient way to get fit and stay fit. Joining is easy, just fill out this form to get started and I'll be in touch soon to help you select a program that's just right for you!

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Chocolate Mint Mini Muffins

Ingredients:

1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup raw honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract

Preparation:

1. Preheat oven to 350° F.
2. Prepare 12 muffin or 36 mini muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Place batter in a medium bowl.
5. Divide batter among prepared muffin cups.
6. Bake for 8 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Brenda

Flourless Brownie Cupcakes

These dark chocolate muffins are delicious and surprisingly healthy. Chicpeas...really??? Hey, don't knock it until you try it. These rich little treats are quick and easy to whip up and taste nothing like a vegetable. And yes, they are Fix approved!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each

Ingredients:

1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

Preparation:

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Brenda

Chocolate Peanut Butter Shakeology Ice Cream

Chocolate and peanut butter ice cream that’s good for you? Believe it. This is the ice cream you’ve been waiting for. It has only 4 ingredients, and takes less than 10 minutes to make, plus freezing time.

Total Time: 4 hrs. 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 2 servings

Ingredients:

1 medium banana, cut into chunks
½ cup unsweetened almond milk
2 scoops Chocolate Shakeology
2 Tbsp. all-natural smooth peanut butter

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.
2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.
3. Serve immediately.

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