Dessert, Healthy Recipes

Protein Balls

Well, yesterday was, yet again, another one of those days were I wanted something peanut butter and chocolatey. I always see these cool looking protein balls as I scroll through pinterest, and thought it would be cool to try…. since i’ve pinned about 10 of those images. What’s great about these is you really can just use whatever you have lying around. You don’t need to follow an exact recipe. So I scrummaged through my kitchen and whipped these bad boys up. Per usual, I just kinda eye-balled each ingredient and didn’t want to make too many before I tried them. Well, the recipe made about 12 and I’m almost embarrassed to say there are none left! Finger-licking-good!!

-Peanut Butter (I also used some almond butter)
-Chocolate protein powder
-Chia Seeds
-Hemp seeds
-Steel cut oats
-Liquid Stevia

You can also add: nuts, chocolate chips, dried fruit, vanilla, you really can’t go wrong….

What to do:
-mix all ingredients in a bowl
-don’t add much liquid (if any) because you don’t want this to be run. In fact, you want to have to work to get all the powder and dry ingredients to stick together with the pb and honey as your “glue”
-Make 1 inch balls and place in a freezer tight container (I separated the levels with some parchment paper so they wouldn’t stick)
-Freeze & Enjoy !

Dessert, Healthy Recipes, Uncategorized

Chocolate Chip Muffins

Well, if you haven’t figured out already, I like to make something to satisfy my sweet tooth each week. I typically plan out my meals Monday-Friday ahead of time to help make my grocery list and meal prep. I typically plan for 3-4 meals and 1-2 snacks. Some of the snacks I always have on hand, such as protein bars, some fruits, or nuts. This week I decided to make some muffins with my brown bananas! I love me some chocolate, and peanut butter, so why not make some protein, chocolate chip and peanut butter muffins!

I decided to be a little ambitious and utilize the apple cider vinegar I purchased, but keep finding excuses not to choke down. The best part is you can’t even taste it in these delicious muffins!!! I also used half the “dark” chocolate chips I typically use when I bake, and half cocoa nibs. I’m doing my best to keep it simple, keep it delicious, and keep it healthy! 😉


-2 brown bananas
-1 cup peanut butter
-1 scoop peanut butter protein (you can use vanilla, or other flavors if you’d like!)
-1 tsp baking powder
-2 eggs
-1 tbsp honey
-1 tsp apple cider vinegar

-Dark Chocolate Chips
-Cocoa Nibs

What to do:
-Preheat oven to 400 degrees.
-Place cupcake liners in muffin tray.
-Mash bananas in bowl.
-Add 1 cup peanut butter and stir until completed mixed with the banana.
-Add protein powder, apple cider vinegar, baking powder, honey, eggs and mix.
-Stir in optional ingredients: I used dark chocolate chips, cocoa nibs, walnuts, and some cinnamon.
-Fill each muffin cup about 3/4 full. (they will rise).
-Bake 12-15 minutes (every oven is a little different).

Dessert, Healthy Recipes

PB Protein Cookies

Sometimes you just want a cookie but you don’t want to negate all the hard work you’ve put in at the gym. Well, I have a nice fix for that: Healthy PB Protein cookies!


They look pretty, they taste great, they are macro/diet/health friendly, and they are easy to make!!

The idea came to be when I saw that Pescience made a new protein flavor: Peanut butter! If you were to see the 4 jars of different nut butters in my fridge, and the 2 in my pantry, you would probably notice that I LOVE NUT BUTTERS! I also love cookies, so bam. Not to mention the two brown bananas that were sitting on my counter…. lightbulb!

2 scoops Pescience Protein Powder: Peanut Butter
1/3 cup Almond Meal
4 tbsp PB Fit (any powedered Peanut butter)
2/3 cup Oatmeal
2 brown bananas
1 tsp vanilla
1 egg
2 tbsp Flax seed
1 tsp Baking Powder

Optional: Chocolate Chips, Walnuts, etc.

What you do:
1. Preheat oven to 350
2. Mash the bananas into a bowl until no chunks remain
3. Add in all other ingredients and mix together.
4. Fold in optional ingredients (I used walnuts and chocolate chips)
5. Place on baking sheet and bake 8-10 minutes!



Dessert, Healthy Recipes

Healthy Reeses

If you are at all like me, you probably always want something sweet after dinner. I have a huge sweet tooth and have played with ways to satisfy it while staying healthy. Bret is typically satisfied with just some dark chocolate – like 85-90%. That is a little too bitter for this girl. If i blindly dunk it some almond butter, I think it’s safe to bet that I usually eat more than planned. I decided to experiment with a recipe I have tried a few times– Healthy Reeses!


-Dark Chocolate
-Almond Butter
-Coconut Oil
-Liquid Stevia
-Mini Muffin tray pan (I used a silicone one)

-Melt some dark chocolate in a microwave safe bowl. Add Liquid stevia until desired taste is reached. Fill the bottom of each mini muffin slot with some dark chocolate.
-In a food processor, combine coconut oil and almond butter. Then place some on top of the chocolate in each muffin slot.
-Repeat first step, and place dark chocolate on top of the almond butter layer.
-Freeze until hardened.

-Optional: I added a dash of sea salt on top of the final chocolate layer. coconut flakes is another great option!

Healthy reeses

Healthy Recipes

Healthy Carnitas Tacos

One of many things Bret and I both love is Mexican food! Aside from his Kansas BBQ, I think it’s safe to say that it his favorite type of food! We have a little Mexican restaurant near our apartment that we frequent quite a bit! We wanted to try to make a healthy version of one of our favorite meals, so we can enjoy it with a little less guilt.

Its quite similar to one of our favorite Cuban meals: vaca frita! You let the meat cook in the crock pot on high for about 6 hours, then shred it and fry it in the pan! We just used a different meat and seasoned it a little differently. Then topped it with all of our favorite taco fix ins!


Heres how we made it:

– ~5lbs pork shoulder/butt (bone it)
– 1 onion
– 1 jalapeno
– 6 cloves of garlic
– salt
– pepper
– cumin
– Paprika
– Cayenne
-Olive oil
– 1 & 1/4 cup orange juice (We used trop 50)

What to do:
1. Rinse and dry the Pork Shoulder.
2. Combine ingredients for the rub: 2 tbsp olive oil, 2 tbsp ground cumin, 1 tbsp oregano, 1/2 tbsp cayenne, 1/2 tbsp paprika, 2 tsp salt, 1 tsp pepper. (We eye balled most of the ingredients!) & Rub it all over the pork!
3. Place pork in the crock pot & cover with the orange juice.
4. Chop the onion, jalapeno (seeded and diced) and mince the garlic. Combine and place over the pork in the crock pot (fat side up).
5. Cook on high for 6 hours. (Or low for 8-10 hrs). The pork should be tender and fall off the bone.
6. Remove the pork from the crock pot and let rest. Remove the fat pad from the top of the pork. Then shred it (using two forks).
7. Heat pan on high with olive oil. (We used a cast iron skillet).
8. Place shredded pork in skillet until it becomes golden and crispy.
9. Pour over the left over juices from the crock pot (this is the seasoning for the meat).

(Repeat steps 8&9 in batches so you don’t over crown the pan)