Recipe - Healthy Dark Chocolate Maple Almond Fudge

Dark Chocolate Maple Almond Fudge

§                     6oz      Dark Chocolate

§                     1c        Raw Almond Butter

§                     2tbsp   Organic Pure Maple Syrup

§                     2tbsp   Organic Coconut Oil

§                     1 tbsp Vanilla

In a microwave safe bowl combine the almond butter, maple syrup, coconut oil, and vanilla.  Microwave till soft and easily stirred.  Place the dark chocolate in a separate bowl and warm to melt, stir frequently to avoid burning the chocolate.   Add the chocolate to the first bowl and thoroughly mix.  Spread the mixture into a parchment paper lined dish and place in the freezer for 2-3 hours to set.  Remove the fudge and bring back to room temperature to cut and serve.

Nutritional Information

36 Pieces

Calories           100

Fat                   6g

Sat Fat             2g

Carbs               5g

Fiber                1g

Sugar               4g

Sodium            4mg

Protein             1.5g

Kid tested and approved, enjoy this healthy alternative to normal store bought fudge that takes only minutes to make! As a side note if you wish to cut smaller pieces the caloric as well as the nutrient content will shrink accordingly!

Recipe - Gluten Free Protein Power Pancake-Waffle Mix

Gluten Free Protein Power Pancake-Waffle Mix

1 batch = 8 pancakes (Made w 1/4C) or 4/5 Waffles (Made w 1/2C)

3 Egg Whites
3 Whole Egg
½ C OrganicGreek Yogurt
½ C 2% Low Sodium Organic Cottage Cheese
2 TBSP Vanilla
1 TBSP Cinnamon
2 TBSP Honey
1 TBSP Flax
1 TSP Baking Soda* (Optional for Pancakes ONLY If you want the pancakes to rise like normal batter)
½ C Gluten Free Oat Flour
½ C Quinoa Flour
Additions (Chocolate chips, Nuts, Berries)

Combine egg whites, whole eggs, cottage cheese, & yogurt in blender and blend completely. With Blender running add vanilla, cinnamon, Flax, (*Baking Soda*) and honey blend completely. With blender running slowly add flour and mix fully, and then pour into bowl.  Blend as many batches as necessary for the amount of pancakes/waffles desired.  Add in whatever else you would like (Chocolate chips, Nuts, Fruit).  Let the batter sit in the refrigerator for 30 minutes.

If you are making pancakes set your griddle to 300 if electric, or low/med heat if on a stove. 
If you are making waffles on an electric waffle maker set it to 3 or medium.

After making the entire batch, I refrigerate extra pancakes and simply warm them up as needed for meals for the next 14 days.  If you are making waffles I freeze the extras and pop them into a toaster, similar to store bought frozen waffles.