Protein balls filled with peanut butter, protein powder and oats make the most delicious on-the-go snack!

Whenever you need a little protein boost to get you to the next meal, these little bites have you covered!

I’m a huge fan of bite-sized snacks. They’re easy to grab on the go and because these protein balls are loaded with all good things like peanut butter and protein powder, all you really need is one or two for a quick energy boost. 🙂 Perfect to grab as an after school snack but also a yummy quick dessert too.

Happy snacking!


  • ⅔ cup quick oats
  • ½ cup natural peanut butter
  • ¼ cup vanilla protein powder
  • 1 Tbsp. Truvia Nectar, or more to taste
  • 2 Tbsp. mini chocolate chips


Mix all ingredients in a mixing bowl until thoroughly combined.

Roll into balls and enjoy!


*Store in an air-tight container to keep fresh

This bright, fruity smoothie is a great way to start the day! The recipe is easily doubled to serve more.


½ c (70g) frozen unsweetened blueberries
½ medium (70g) banana, sliced and frozen
¾ c (180g) plain nonfat Greek yogurt
¾ c (180mL) unsweetened vanilla almond milk
2 c (260g) ice cubes

Directions :

Add all of the ingredients to a blender in the order listed, and pulse until smooth. Serve immediately.


Any milk (cow’s, soy, coconut, etc.) may be substituted in place of the almond milk.

The smoothie is very thick; adjust the amount of ice to suit your preferences.

Nutrition Facts:


For the crust:

1.5 cups blanched almond flour
1/2 cup tapioca flour
1 tsp salt
1/2 tsp gluten-free baking powder
2/3 cup organic palm shortening
6 TBSP cold water

For the filling:

1 lb boneless, skinless chicken breasts cut into small cubes
2 carrots chopped
1 cup broccoli chopped
1/3 cup butter or coconut oil
1/3 cup chopped onion
1/4 cup tapioca flour
1/2 tsp salt
1/4 tsp black pepper
pinch paprika
1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
1/3 cup almond milk or other preferred milk


For the crust:

Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
Cut in the palm shortening until the mixture resembles course sand.
Stir in the cold water.
Place in refrigerator while you prepare the filling.

For the filling:

Preheat oven to 375 degrees.
In a saucepan, combine the chicken, carrots and broccoli.
Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
In another saucepan over medium heat, cook onions in butter until tender.
Stir in tapioca flour, salt, pepper and paprika.
Slowly stir in chicken broth and almond milk.
Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
Check on your crust–if it’s chilled completely, it’s ready. If it’s still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!

Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
Stir together the chicken mixture and butter mixture, then pour into crust.
Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.


You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!

Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.

Cool for about 10 minutes before serving.

These Low Carb Cauliflower Pot Pies are high in flavor but low in calories. Not to mention, they’re gluten free! Like…does it really get any better, guys?

*heart eyes*

The base for these Low Carb Cauliflower Pot Pies is made with pretty much the same ingredients that I used for my Cauliflower Pizza Bites – minus the Italian seasoning.

I used a large muffin pan to make the bases for these pies, but if you happen to have a set of ramekins on hand then those will work perfectly

Vegan Chickpea Cookie Dough made in a blender. A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Sweets! Y’all. I feel like I’m still detoxing from all the Christmas Cookies I inhaled a couple weeks ago. Anyone else with me?

Sugar is seriously like a drug. Once you have a bit, you start craving it and you really do go through a “withdrawl” from it.

Honestly, I’d heard about making cookie dough with chickpeas for a while. But I wasn’t so sure about it. I’ve made brownies with pumpkin, avocado, and black beans before but never cookie dough with chickpeas.


It’s a game changer!

I actually just bought two more cans of chickpeas today so I could make more to have this on hand at night. All I really need is like a spoonful or so and I’m satisfied.

Now before you get all judgy about the chickpeas, honestly you can’t taste them. The cookie dough definitely isn’t as sweet as normal, but you’re not making this to be hit with a “sugar coma.” You’re making it to satisfy that sweet tooth without all the sugar and calories! Right?

I highly recommend draining the chickpeas and placing them in a paper towel. Then, using another paper towel, gently rub the top of the chickpeas so some of the outer skins come off. Pick out the skins and toss them. It might seem tedious but it makes a huge difference in the texture so you don’t have as many skins in the cookie dough, you don’t need to get all of them just enough to make a difference. This process makes the cookie dough smoother

It has all my favorites, chocolate and peanut butter. What more do you need?

A Terrific Banana Drink That Will Burn Stomach Fat Immediately.

Boost your body to burn fat. Use this drink and let’s see that fat part ways with your belly.



  •      1 banana
  •      1 orange
  •      ½ glass low-fat or fat-free yoghurt (Greek Yoghurt)
  •      1 tbsp. coconut oil
  •      ¼ tbsp. ginger powder
  •      2 tbsps. flax seed
  •      2 tbsps. Whey powder


Mix them all in your blender. Blend, pour in a glass, drink and enjoy!

I would drink this in the morning. It’s very nutritive and will give me the benefit of having a great day.

Maintain your diet and enrich it with this drink.


Keep up the good work!


This detox drink  is not just water but green tea.


Each of the ingredients in this drinks is meant to help

1) Green Tea – Is great for weight loss – it helps burn fat easier and better

2) Mint – It add sweetness to the drink without having to add that sugar – and it helps with digestion

3) Lime – Lime is great for relieving aches and pains – especially headaches



  • Water
  • 1 Lime
  • 1 Green Tea Bag
  • ¼ Cup of Mint Leaves



  1. Fill a large mason jar ( about 24 oz of water) – add tea bag ( I do a cold brew)
  2. Allow to sit in the fridge for 30 minutes
  3. Cut up lime and chop up mint
  4. Place in the water
  5. Cover and take out tea bag
  6. Place in the fridge for 30 more minutes
  7. Enjoy!


To get some results I suggest drinking this daily for at least 2 weeks

Fat Flush Detox Drink Recipe

This quick, no-bake treat is just too good to pass up and I certainly don’t feel guilty eating a few squares. Yeah, they have some sugar but they’re also full of fiber and protein– certainly better than the store-bought squares!


  • 1 cup peanut butter
  • 3 cups oats
  • 1/2 cup honey


  1. Line a 9×9 pan with non-stick foil, or regular foil as long as you use a non-stick spray.
  2. Melt the honey and peanut butter together until it’s smooth enough to mix with the oats. I do this in the microwave for approximately 1-2 minutes because it’s faster, but you can also melt it on the stove top if you’d prefer.
  3. Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.
  4. Pour it into your prepared pan, and then store it in the refrigerator for a few hours until it’s set enough to cut into squares. You can store them in the refrigerator to keep them firm, or leave them out if you like them soft and sticky.


  • Unfortunately, this recipe doesn’t work as well with natural peanut butter (the stir kind), so don’t try it. I’d much prefer natural peanut butter, but it doesn’t really melt or hold things together for me, although I’ve had reviewers that have said it worked for them. I suppose it really just depends on the brand.
  • Try substituting the oats for Cheerios or other similar cereals.
  • Feel free to mix in other things like peanuts, flax seed, or mini chocolate chips. If you do decide to add chocolate chips, sprinkle them on the top after it cools for 5 minutes instead of mixing them in because they will melt.

Healthy homemade broccoli crust pizza is gluten-free and low-carb and comes together in under 30 minutes.

It’s all about the broccoli today!

Prep time: 

Cook time: 

Total time: 
Serves: 4


Broccoli Crust:

1 small head of broccoli (about 2-3 cups riced)
2 eggs
¼ cup parmesan cheese
¼ cup mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon italian seasoning (optional)



¼ cup pizza sauce
1 cup cheese
veggies (optional)



Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper (highly recommend) or grease with oil; set aside.

Process the broccoli in a food processor or shred with a cheese grater until the broccoli is the same consistency as rice.

Place broccoli in a large bowl, cover with plastic wrap and micorwave for 1-2 minute or until it is steamed. Cool for at least one minute then pour broccoli on a clean washcloth and squeeze as much liquid as you can out of the broccoli until you are left with a dry ball of broccoli.

In a large bowl, combine the broccoli, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture into the pre-lined baking sheet and shape into a pizza crust, ½ inch thick.

Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Cool for at least 5 minutes before cutting.

Broccoli Crust Pizza (Paleo, Low-carb, Gluten free)

Low carb & keto friendly



½ C Heavy Whipping Cream (about 1 cup whipped)
4 oz Cream Cheese, softened
2¼ Tablespoon Natural Peanut Butter (I use Smucker’s)
5 Tablespoons Swerve Confectioners
½ tsp vanilla
½ square unsweetened chocolate or Lily’s Chocolate Chips



In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
In a separate bowl add the softened cream cheese, natural peanut butter, swerve, and vanilla then beat with a mixer until the fluff is smooth and creamy.
Combine to two and mix on low until thoroughly combined and smooth.
Grate unsweetened chocolate shavings on top or add Lily’s Chocolate Chips to fluff.
Best if kept in the refrigerator overnight and served the next day.