A little sweet for you “primal’s” out there… plus, it’s sugar-free and made out of only almond meal, so dig in.
- 2 cups almond meal
- 1.5 scoops chocolate protein powder (I used Bluebonnet dual action)
- 3 eggs
- 1/4 cup grapeseed oil
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 4 packets stevia
- 1/3 – 1/2 cup unsweetened large coconut flakes
Preheat your oven to 350. Mix the dry ingredients (almond meal, protein, baking soda, stevia & salt) in a medium bowl. In a smaller bowl beat the eggs, and add the Grapeseed oil. Add the egg mixture to the dry ingredients and mix together. Add most of the coconut flakes (leave just enough to top the ‘bites’ before baking) and mix.
Cover your pan with parchment paper & spray with coconut oil. Scoop the ‘bites’ onto the pan. Then top them with the remaining coconut flakes. Makes 12-15 ‘bites’. Bake for 8-10 minutes (I used a Convection oven, so 8 minutes was plenty). Your coconut topping should be just browned.
Until next time…
So, I’m still pretty much Primal as far as going sans grains but I’m in the process of shifting my diet toward less fats these days. While I do think fats (at least good clean fats) are a very important part of our diet, for me, I do better at around 30 – 40% in my diet. So, here is a little post workout snack I made up today after doing some sprints outside before the torrential downpour ensued.
Crepes with cottage cheese & berries
With a little help from Emily Zaler; here is my creation:
- 1 scoop unsweetened whey isolate protein
- 1/2 cup egg whites
- 1/2 tsp vanilla
- 2 tbsp flax seed
- 2 – 4 tbsp cottage cheese
- 1/2 cup mixed berries
In a bowl mix egg whites, protein powder, vanilla & flax seeds. Pour mixture into warm pan and let fill the bottom. Cook like an omellete and fill with your cottage cheese & berries. Flip one side over the top, continue cooking until crepes are browned and serve! Sooooo good!
Whole eggs are optional as well to add a little extra goodness to your treat. Also you can use a flavored Whey protein or add a dash of stevia to taste.
Enjoy & for all of you partaking in the 60 Day Challenge at Skogg Gym, this recipe is a little better fit.
- Approx – 290 calories
- Fat – 9 grams
- Carbs – 14 grams
- Proteins – 38 grams
Till next time~
Craving a chocalat-ey treat? Here is your chance to satisfy your sweet tooth without sugar & the added benefit of Maca (Lepidium meyenii). Maca is one of my favorite herbs to supplement with. It is an adaptogen; which means it helps you deal with stress (and who couldn’t use a little help with that)?! It also helps with hormone regulation. It has been said that the Inca used to eat this before going into battle to help fuel their stamina and strength and is a native herb grown in the Andean mountains. It is a rich source of essential minerals, fatty acids and amino acids and can help normalize hormones; providing optimum levels of nutrients utilized by the body’s endocrine system. Oh yeah and they are grain-free too 🙂
- 3 cups almond flour
- 1/2 cup cocoa powder
- 6 packets stevia
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp maca powder
- 5 tbsp coconut oil (melted)
- 2 eggs
- 1/2 cup frozen blueberries
Preheat your oven to 350.
In a large bowl mix almond flour, cocoa, stevia, baking soda, salt & maca powder. In a small bowl combine eggs and coconut oil. Pour the egg mixture in with the dry ingredients and mix together. Fold in the frozen blueberries & scoop onto a greased baking sheet.
Bake for 10-15 minutes. Let cool and enjoy either as a breakfast with a warm cup o’ coffee or tea, a midday snack, or as dessert with a nice glass of coconut milk!
PS… The batch makes about 16 scones & be careful not to indulge too much… these babies pack a mean nutritional punch. FYI for the 60 day challengers (at Skogg Gym)… Each scone is about 190 calories and about 16 g Fat, 6 g Carb & 7 g Protein. The fat is mainly from the almonds & is a good source of clean healthy fats. Hence, they should be a satisfying little treat & fit quite nicely into a Primal Diet.
Seems I came up with some deliciousness while procrastinating…. what better way to put off studying for finals than to bake with nuts and chocolate chips!
Ingredients: 2 cups pecans, 1/2 cup almond, 1/2 cup cashews, 1/4 cup ginger (can use candied), 1/4 cup molasses, 2 eggs, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, 1/4-1/2 cup chocolate chips, 1/4 cup coconut flakes, 1/4 cup coconut flour, 2 scoops protein (I used primal fuel).
Pre-heat oven to 325. In a food processor add nuts and ginger. Process until nuts are ground, add eggs, vanilla, baking soda, baking powder and molasses. Mix. Pour mixture into a bowl and add the rest of the ingredients. It should turn out to be the consistency of cookie dough. You can add the flour last and add until you reach the recommended consistency. Pour the mixture into a pre-buttered glass 9 by 9 pan. Bake for 20-25 minutes. Yum!
They actually hold together quite well and this recipe makes about 20 bars. I would definitely opt on the side of undercooking them as they tend to dry out if overcooked. Keep an eye on them and once the sides look browned take them out of the oven and let them set.