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Snacks

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Caramel Sauce

​Do you like taffy apples? Or caramel sauce on ice cream? Or how about drizzling caramel sauce on apple crisp? If you answered “yes” to any of the questions, then this is a “must-make” recipe! It takes 5 minutes to blend, providing that you soak the dates ahead of time.  This recipe is so delicious and healthy and everyone will love it! I think it’s so amazing because the dates have a natural caramel taste. Once blended, the texture is smooth and creamy, and very sweet. I love that dates are a great source of glucose that feeds the liver, brain and muscles. It is loaded with minerals that are great for your adrenals and heart health.  It uses only four simple ingredients. Enjoy! (More information found in Medical Medium: Life-Changing Foods)

​Ingredients:

  • 18 Medjool dates (pitted)

  • ½ cup Almond milk

  • 1 tsp vanilla

  • 1 heaping Tbsp of peanut butter, optional

Directions:

Soak dates in hot water for 30 minutes or so. Then drain well. Add dates to a high-powered blender, along with all the other ingredients. The caramel sauce is very tasty on its own, without the peanut butter, but I love adding the peanut butter to take the sauce to another level of deliciousness!

When creamy, serve immediately. Feel free to add a touch of almond milk to make sauce a thinner consistency.

Any leftovers can be stored in the refrigerator.

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3 Ingredient Only 
Peanut Butter Cookies! 

Can this be true? Cookies with only 3 ingredients— “How do they taste?” Well, glad you asked. Delicious! If you like peanut butter, then you will LOVE these! They are so simple and pack a punch of taste. I have served them to a friend and she enjoyed them as much as I do.  These are only 3 ingredients, yet I would recommend adding 2 more ingredients to increase a more robust taste and texture: chocolate chips and chopped peanuts. You won’t be sorry.  And you won’t miss the gluten, eggs, or butter in these cookies—by avoiding these common ingredients, you won’t have any worries about foods that cause inflammation and those that feed viruses in our bodies — Yay!

NOTE: For more information on foods that cause inflammation or foods that feed viruses, please contact me and I will be happy to help guide you through a nutritional program that I offer, including an eating plan.

  • 2 cups almond flour

  • 1 cup peanut butter (or almond butter)

  • ½ cup 100% maple syrup

  • 1/3 cup vegan chocolate chips

  • 1/3 cup chopped raw peanuts (or chopped almonds, cashews, walnuts, etc)

Directions:
Preheat oven to 350 degrees.

Mix syrup and nut butter until incorporated. Then add in almond flour.

Roll into 1-inch balls and then place on a parchment paper-lined cookie sheet.

Once placed on cookie sheet, take a fork and press down the prongs into the cookie making a criss-cross pattern (see picture).  Dipping the fork into water before each impression will keep dough from sticking to the prongs of the fork.

The cookies will not spread, so slightly pushing the cookie down will flatten them down to a ‘normal’ sized cookie.

 

Bake for 10-12 minutes. Allow to cool as the cookies will slightly harden.

Makes about 24 cookies. Store in airtight container once cooled.

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Zuchini Muffins 
(Vegan, Gluten-free, & Oil-free)

OMGosh --- I love these! Moist, Tasty, Satisfying—what’s not to like?

I picked 3 zucchini out of my garden and 1 of them I grated and used in this recipe. I found this recipe online and it is OUTSTANDING!
This recipe is full of flavor and fluff and is made with wholesome ingredients without oils! I will be making this again soon! Truly delicious. This is a must-try, especially when zucchini is in season.

Wet ingredients:

  • Make a ‘flax egg’ by using 1 Tbsp flax meal, mixed with 3 Tbsp water  (stir and let sit 10-15min in a separate bowl)

  • 1 ½ cup grated zucchini (about 1 medium-sized zucchini)

  • ¾ cup mashed banana, ripe (about 1 medium-sized banana)

  • 1 tsp apple cider vinegar or lemon juice

  • 1 tsp vanilla extract

Dry Ingredients:

  • 1 ½ cups oat flour, gluten-free

  • ½ cup coconut sugar

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup vegan chocolate chips

  • ½ cup walnuts, chopped

Directions:

  1. Preheat oven to 350 degrees AND then in a 12-muffin pan, line or grease each muffin

  2. In medium bowl, whisk together all “wet” ingredients, including flax egg until smooth. Then add in “dry” ingredients except chocolate chips & walnuts, until incorporated.

  3. Fold in ½ cup chocolate chips and then ¼ cup walnuts.

  4. Drop batter into the 12 muffin tins. Then top off with remaining chocolate chips and walnuts on top.

  5. Bake for 25-30 minutes or until toothpick comes out clean.

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Tzatziki Dip

Sometimes it can be tough going out to eat or to others’ houses for a gathering involving food. I refrain from dairy, gluten, corn, soy, to name a few, and I never want to burden the host with my restrictions, so I often like to bring a dish that we “ALL” can eat. I am always on the lookout for an easy and delicious recipe, and I found one that I slightly tweaked to my liking! You will NEVER know that this is dairy-free.  It is so creamy and tasty. I can’t wait to serve this to my family today. I taste-tested it with a carrot and a zucchini, and it was amazing. 

Let SUMMER begin! I will be making this again, and again, and again!

Ingredients:

  • 1 cup raw cashews, soaked for 1 hour in hot water

  • ½ cup water

  • 1 garlic clove

  • 3-4 tbsp freshly squeezed lemon juice (I used about 1 ½  – 2 lemons)

  • ½ cup, tightly packed shredded English cucumber (I used about ½ cucumber)

  • 2 tbsp finely chopped fresh dill or mint (I used 1 tsp dried dill)

  • ½ tsp sea salt

Directions:

Drain cashews. Combine the soaked cashews, water, garlic, and lemon juice in a blender. Blend until very smooth. Transfer to a bowl and stir in the cucumber, herbs, and sea salt. Refrigerate for at least 1 hour before serving. Serve with your favorite vegetables: cucumbers, zucchini, carrots, tomatoes, broccoli, cauliflower, bell peppers, radishes, gluten-free crackers, etc.
 

Recipe idea taken used from Medical Medium)

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Pea Hummus Dip 

What a treat. This is smooth and creamy and oil free. It’s full of flavor with a slight sweet taste. This is great with chips and cut veggies. Put a dallop on a tossed salad or a sandwich instead of mayonnaise.

  • 1 cup organic, frozen peas

  • 1 cup garbanzo beans, drained – RESERVING the aquafaba* liquid into another small bowl

  • 1 garlic clove

  • 2 tsp fresh lemon juice

  • ½ tsp onion powder

  • ¼ tsp paprika

  • ¼ tsp ground cumin

  • ¼ tsp sea salt

  • ¼ cayenne pepper

  1. In a dry skillet, heat peas until hot – about 3-4 minutes over medium heat. Stir often and don’t cook too long as the bright, green color will fade.

  2. Add all ingredients in a food processor or high-powered blender with 3 Tablespoons of aquafaba liquid.

  3. Blend until smooth. Add more salt to taste, if needed.

    *NOTE: Aquafaba is the liquid in the tin from the garbanzo beans

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Nuts about Spicey & Sweet! 

These were a great treat for Christmas and the Holiday season! They looked pretty and tasted great. Mike and I enjoyed snacking on them and served them to our friends on Game Night and they liked them too!
 

I think that this could be a great holiday gift to give to a neighbor or if you want to bring a hostess a little something special, why not?  They are not too sweet nor too spicy, the seasoning was just right. You will want to use raw, unsalted nuts for this recipe for best results

•    1 ½ cup almonds
•    1 cup walnuts or walnut halves
•    1 cup pepitas (green pumpkin seeds)
•    2 cup pecans
•    2 Tbsp finely chopped fresh rosemary (about 4 sprigs), optional – gives a great taste!
•    4 Tbsp 100% maple syrup
•    2 Tbsp olive oil
•    1 ½ tsp kosher salt
•    1 tsp vanilla
•    ½ tsp cayenne pepper
 

​

  1. Preheat oven to 325 degrees. Line baking sheet with parchment paper—must have so syrup doesn’t get stuck to pan!

  2. Put all nuts in a large bowl, set aside.

  3. In a small bowl, combine maple syrup, olive oil, salt, vanilla, cayenne (if you don’t like a little spice, then you can eliminate), rosemary (if using). Gently whisk until well blended.

  4. Pour mixture onto nuts and stir well until nuts are lightly coated. Then spread nut mixture in a single layer pan.

  5. Bake, stirring after the first 10 minutes and then EVERY 5 minutes thereafter. When nuts are deeply golden – which will be about 23-26 minutes—then take out of oven.

  6. NOTE: The maple syrup will be a little sticky coming out of the oven, but will soon harden as nuts cool.

  7. Once you remove pan from oven, stir nuts one more time, and let cool while on pan.

    These keep for a few months covered at room temperature

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Salted Caramel Peanut Butter Bites

What a treat! I love Caramel. I love Peanut Butter. I love Chocolate. Put these 3 together and it is magical. Everyone will love these…. from the Dairy-free & non-Dairy-free to the Gluten free & non-Gluten free peeps. Everyone will also appreciate the added protein as well. I do hope you try these. They are easy to make, only taking me about 20 minutes from start to finish. Right now, the bars are in the freezer hardening up and I can’t wait to cut into them!

Cookie Dough Layer:

  • ¾ cup peanut butter (or other nut/seed butter)

  • ¼ cup raw honey or 100% maple syrup

  • ¼ cup almond flour

  • ½ cup Arbonne Vegan protein powder (vanilla or chocolate work well)

  • ½ cup chocolate chips (optional)

​

Salted Caramel Layer:
•    ½ cup peanut butter
•    ¼ cup 100% maple syrup (or 1/8 cup raw honey + 1/8 cup 100% maple syrup)
 

Chocolate Topping Layer:

  • ½ cup chocolate chips (vegan optional)

  • ½ Tbsp of melted coconut oil (or avocado oil)

​

  1. Line 9x5” loaf pan with parchment paper.

  2. In a medium sized bowl, combine all of cookie dough ingredients and then press into loaf pan, making it even.

  3. For caramel layer, mix ingredients and then layer on top of cookie dough layer, making it smooth.

  4. Lastly, for the chocolate layer, melt chocolate chips in microwave for 15 seconds with oil and stir until well combined. You’ll probably have to microwave a second time for another 15 seconds to melt the chocolate.

  5. Once smooth and glossy, pour onto caramel layer until smooth. Sprinkle with sea salt. Store in freezer and cut and serve once chocolate has hardened, about 30 minutes.

​

OPTION: For a Less-Sweet version, you can eliminate the caramel layer

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Protein Rice Crispy Treats

These are a great alternative to the “regular” recipe that uses marshmallows (high fructose corn syrup), butter (dairy) and rice crispies. I think most of us know that high fructose corn syrup is NOT our friend. And dairy/butter these days cause a lot of issues for dairy intolerances. Dairy actually feeds viruses, so it’s really best for your health to avoid it altogether.

HEALTH BONUS: this recipe has an element of Protein to make it even more of a great choice to eat as a treat! Enjoy!

Place a large pot on stove and add in the following over a medium-sized flame:

  • ¼ cup Almond butter

  • ½ cup raw honey

  • 1 Tbsp coconut oil

  • 1 scoop of Arbonne protein (vanilla flavor was used in picture)

    Heat and melt altogether until smoot, using a whisk.
    Watch closely to not burn by continually stirring until all ingredients are incorporated.
    Then remove from heat and pour in:

  • 4 cups Riced Cereal (I used Organic, Brown Rice Cereal from Whole Foods)

Stir until riced cereal is well coated. And then pour and spread in an 8x8 pan.

You can put it in the refrigerator to harden or wait until is cools down as it hardens on its own.

Store covered in refrigerator. I found it was easier to cut into squares when at room temperature and then put in covered container in fridge to store leftovers.

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CHEWY BROWNIES with a Holiday Twist

(Original version of recipe found in Jeannine Quigley’s “Naturally Nutritious” Cookbook)

Let’s get ready for the holidays – what a perfect minty-treat!

These are so delicious; everyone will love these brownies.  WHY this recipe? As a healthier choice snack, these do not contain ingredients that typically cause inflammation such as Gluten, Dairy, Soy, Granulated Sugar, or Eggs.

You will never miss the “typical” ingredients, and neither will others. I love cutting a square straight from the oven and topping off with non-dairy ice cream for an amazing brownie-a-la-mode explosion!

  • 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water, whisk and sit for 10-minutes to “gel”)

  • ¼ cup almond flour

  • ½ cup coconut sugar

  • ¼ cup gluten free oat flour

  • ½ cup cocoa powder

  • ¼ cup Arbonne Chocolate Protein

  • ¼ tsp sea salt

  • 1/3 cup 100% maple syrup

  • ¼ cup coconut oil

  • 2 Tbsp nut butter (almond, peanut butter)

  • 1 tsp vanilla

  • ½ cup vegan chocolate chips

1. Preheat oven to 350 degrees.

2. Whisk “wet” ingredients together.

3. In another bowl, mix “dry” ingredients, except chips.

4. Add “dry” ingredients to “wet” ingredients, a little at a time, mixing until well incorporated. (Batter becomes shiny & smooth).

5. Fold in chips and then Spread batter in 8x8 pan that is lined with parchment paper.

6. Bake for 30 minutes.

7. Cool before cutting and brownie will firm up a bit when cooled.

A HOLIDAY TWIST:  Add about 4-5 drops of Peppermint Flavoring in batter for a special Christmas minty flavor!

(taste-test batter before baking for your minty-liking, add 1 drop of mint at a time)

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Chunky Salsa

I love this time of year, as the fruits of my garden are plentiful, especially tomatoes! I am full of gratitude each time I harvest knowing all the days of care and love that have been put into my garden over the summer.

As the tomatoes come in, I like to think of ways on how to use them as there are endless possibilities. One thing is for sure, every year, I chop and fill freezer bags full of tomatoes where I use them throughout the winter in my soups, sauces, and chili recipes…..There is nothing better than homegrown, organic tomatoes. Here is one way that we have enjoyed our tomatoes this year…. In salsa! It is so beautiful, delicious, simple, and healthy.

Cheers to your health and enjoy the colors of summer!

  • 6-7 Roma tomatoes (you can use any tomato--- Roma is more ‘meaty’ with less juice and holds up well in salsa)

  • 1 onion, diced

  • ½ cup cilantro, chopped (feel free to add more to your liking)

  • 3 cloves of garlic, minced

  • 1 green pepper, diced

  • Juice from 1 lime

  • ½ tsp salt

  • ¼ tsp red pepper flakes (or 1 jalapeño pepper, deseeded and finely chopped)

​

Gently toss all ingredients together and enjoy with your favorite chips. 

I have also used leftovers in a soup as well.  

​

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Banana Oatmeal Cookies

“Jeannine, these taste really good!” was what I heard yesterday when I had a gathering at my house with my business teammates. And of course, hearing this made me feel really happy. Not only are these made with non-inflammatory ingredients, but also my guests enjoyed them as well. Let’s be honest, sometimes “healthier” recipes don’t always taste the best. However, since I am very cognizant of my recipes and their tastes, I hope that most everyone would enjoy what I share. These are delicious! I did not create this recipe (found them on internet: Addison Labonte), but since we all enjoyed them, I wanted to make sure that I shared them with you.  I will be making these again for sure!

Cheers to your health, my Friend!

Ingredients: ​

  • 1 cup ripe, mashed bananas (about 2 large bananas)

  • ½ cup creamy peanut butter

  • 1 Tbsp 100% maple syrup or Raw honey

  • 2 cups gluten free oats

  • ½ cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees.

  2. Line baking pan with parchment paper.

  3. In bowl, mash bananas and then add all the remaining ingredients into bow.

  4. Stir to combine.

  5. With a spoon or cookie scoop, drop balls onto cookie sheet. Flattening cookies with spatula.

  6. Smash to ½ inch thick.

  7. Bake for about 8-10 minutes or until cookies are set. They will start to slightly brown.

  8. Finally, remove them from the oven and allow them to cool before removing from the cookie sheet.

​

I Like to keep mine refrigerated.  

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Zucchini French Fries (Gluten Free)

I love Summer and I love my garden as they both bring me much joy. My zucchini was beginning to do well before we left on a week of vacation, but I didn’t know that they were going to grow as crazy as they did! The 4-inch zucchinis became about 18 inches long and about 6 inches wide…YIKES! I picked them immediately and the next day I began to look on-line for some recipe ideas. I found a “French fry” recipe, slightly changed it and it turned out great! Since this is the season for zucchini, I wanted to share my results as Mike and I enjoyed this for dinner tonight! It is easy to make and it is delicious. (I doubled this recipe to accommodate my zucchini.) By the way, Mike had a second helping!

Ingredients:

Breading:

Directions:

  1.   Preheat oven 425 degrees. Use parchment paper and line a baking sheet. Cut zucchini into strips about 1/4 inch wide and 3 inches long,   

  2. In a large bowl combine, almond flour, flaxseed, nutritional yeast flakes, paprika, onion powder, garlic powder cayenne pepper, and salt.

  3. Dip zucchini strip into non-dairy milk then into crumbs and place onto baking sheet. Bake for 25 minutes turning halfway or until lightly brown and crispy. Use a spatula to turn at the half-way baking point.   

  4. Serving it with ketchup was delicious!

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Oatmeal Chocolate Chip Cookies

“Don’t these look scrumptious? These are one of my favorite cookies to make. The taste and texture are not compromised in any way. Gluten free, Dairy free, Egg free is the way for me.

 

WHY? You may ask do I avoid these 3 elements commonly found in our foods?

 

In the last few years, I discovered and learned that gluten, dairy and eggs actually FEED viruses. Not only are these ingredients often inflammatory for many people, but they also are “food” for viruses and pathogens. We have a lot of “bugs” we deal with every day. And this is a great way to give my body the best chance for my immune system to be as strong as possible.
 

Hopefully one day you can attend one of my Healthy Living Workshops/Events where I share in more detail. Or we can have a conversation perhaps, just contact me.”

      DRY ingredients:

  • 1 cup gluten free oats

  • 3 Tbsp oat flour

  • 2 Tbsp ground flax

  • 1 ½ tsp cinnamon

  • ¼ tsp salt

    ​WET ingredients:

  • 2 Tbsp coconut oil, melted

  • ¼ cup natural peanut butter

  • 3 Tbsp 100% maple syrup

  • 2 Tbsp coconut sugar

  • 1 tsp vanilla

  • Add last:

  • ¼ cup walnuts, chopped

  • ½ cup chocolate chips

Preheat oven 350 degrees. In a large bowl, whisk together ‘dry’ ingredients.

In a medium bowl, whisk together the ‘wet’ ingredients.

Then combine ‘wet’ and ‘dry’ ingredients together to incorporate well. Add chocolate chips and walnuts at this time.

 

Line cookie sheet with parchment paper.

Drop about 1 tablespoon of batter on cookie sheet. Use back of fork to flatten each ball of cookie dough to ½ inch thickness.

Bake for 12-14 minutes. Allow to cool for about 15minutes as they firm up a bit.

Once cooled, store in refrigerator in covered container.

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5 Ingredient Granola

This week, I went to Whole Foods searching for a healthy granola to snack on for our trip to Florida as we are going to visit our friends. There are some good ones out there, however, once I read the ingredients, I knew I had everything at home and I wanted to attempt in making a batch myself. So glad that I did. It was easy, delicious and a great, healthy snack I am looking forward to bringing with us in our travels. Packed it in a baggie and it’s ready to go!

​

I could totally see myself adding in chocolate chips or raisins for an extra burst. But just for the record, it tastes good on it’s own. I found this recipe on the internet, and slightly changed it.

​

I hope you enjoy it – this would be great as a cereal, adding your favorite milk. What a great after-school-snack for kids and adults alike. It would also be a great snack to bring for sports, especially during tournament time. If you eat yogurt, why not add this as a topping?

Ingredients:

  • ¼ cup natural peanut butter, or your favorite nut butter of choice

  • ¼ cup 100% maple syrup (I used half honey & half maple syrup)

  • 1 cup walnuts, chopped (you can use a mixture of your favorite nuts)

  • 1 cup gluten free oats

  • 1 – 1 ½ tsp cinnamon

  • ¼ tsp salt, optional and if using “unsalted” nuts

 

​

Directions:

  1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.

  2. First mix nut butter and syrup until well-incorporated, using a whisk.

  3. Then add nuts, oats, and salt. Using a rubber spatula, stir and fold until well coated.

  4. Pour onto baking sheet, and spread granola, making clusters. It will bake better if you provide a little space between clusters so air will get to it.

  5. Bake for 20 minutes, gently flip granola, keeping clusters intact. Continue bake for about 10 minutes more, or until edges are deep golden brown and granola is slightly soft.  It will continue to crisp as it cools.

  6. Store in air-tight container.  Should last several weeks.

  7. Recipe can be doubled too!

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Protein Chocolate Chip Cookies 

These are great for your kids, as they are hearty and filling.  And all I need is 1 or 2 to fill me up--- they are rich and absolutely delicious. Also, these are very simple--- from Beginning to End it only took me 30 minutes to measure, mix, and bake.

As you have noticed, I look for recipes and/or create my own without Gluten, Dairy, and most recently without Eggs.

Do you have any tasty, fulfilling treats that you enjoy?

I hope you get a chance to test these out. And I would love to hear from you when you make them!

Cheers to your health, Friend!

​

  • 1/2 cup coconut oil, melted

  • 1 chia egg (soak 1 Tbsp chia seeds with 3 Tbsp of water for 5 minutes)

  • 1/2 cup coconut sugar

  • 1 Tbsp vanilla

  • 3 scoops of vegan protein powder (I have used Cinnamon Roll flavor in this picture) click here to see what I use 

  • 1 1/2 cups of almond flour

  • 1/4 tsp salt

  • 1/4 tsp baking soda

  • 1/4 cup of dairy-free chocolate chips

Mix oil and sugar together. Add chia egg, and mix. Then stir in protein powder, following with almond flour, salt, baking soda until well mixed.  (If dough is too dry, add 1 Tablespoon of water at a time until sticky, cookie-dough consistency.) Then fold in chocolate chips. Drop spoonful on baking sheet. Bake 10-12 minutes at 350 degrees, or until slightly browned cookies.

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Pumpkin 
Protein Balls 

I like the nuts in this protein snack recipe. This is a nutritionally-dense protein snack. I am sure you will love.  It’s hardy enough for a breakfast or a lunch!

  • 1/2 cup of pecans or almonds

  • 1 cup of allergen-free chocolate chips (I use Enjoy Life) or cacao nibs

  • 2 scoops of Vanilla Arbonne protein powder 

  • 3/4 cup gluten free oats

  • 1/4 cup almond butter

  • 1 cup of canned 100% pumpkin puree

  • 3 Tbsp raw honey (Or maple syrup for Vegan)

  • 2 tsp vanilla 

  • 1 tsp cinnamon

  • dash of sea salt

  • Optional:  1/8 tsp ground nutmeg & 1/8 tsp ground clove

  • Shredded coconut --- to roll balls in as a finishing 

www.jeanninequigley.arbonne.com

1.) Pulse oatmeal, nuts, and chocolate/cacao nibs in food processor until size of small crumbs.

2.) Pour in bowl, mix remaining ingredients until well-combined (Making sure that mixture holds shape when mixed together).

3.) Scoop about 1 to 2-inch tablespoon of mixture and roll into a ball.

4.) Then roll ball into shredded coconut to give it a 'final' touch.  (you can use grounded nuts too)

5.) Store in refrigerator or freezer.

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Fudgy Pumpkin Brownies (Vegan, Gluten Free) 

Could you say that I enjoy my treats? and chocolate? YES!
Here is another recipe for Vegan Brownies. I keep them in the fridge and take one out when I get that late morning or afternoon craving to snack.They taste delicious with a hot cup of tea or coffee (please use organic coffee!)
I especially like them because they are vegan and gluten free.
Let me know what you think.....

​

  • 1 cup 100% pure pumpkin puree

  • 1 cup almond butter

  • 1/2 cup 100% maple syrup

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1 cup cocoa powder (I used 1/2 cacao and 1/2 cup cocoa powder)

  • 1/3 cup chocolate chips

Preheat oven to 350 degrees

Line square pan with parchment paper

 

In food processor, mix 'wet' ingredients until well combined (about 30 seconds). Then add cinnamon, cocoa and blend another 30 seconds or so.

 

Remove blade and add chocolate chips by stirring them in.

 

Pour batter, it should be pretty sticky, into lined pan.

Feel free to sprinkle top with more chocolate chips if desired.

Bake for about 20-25 minutes, until center is set.

Cool before cutting.

Store covered in refrigerator.

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"Reese's" Peanut Butter Cup 
Protein Bars

  • 2 cups or 1 jar of 16oz peanut butter or almond butter

  • 1 cup honey or 100% maple syrup

  • ¾ cup coconut oil, melted

  • 2 cups Vegan chocolate protein powder 

  • 3 cups rice krispies or oats

Who doesn’t like ‘Reese’s Peanut butter cups? These were one of my all-time favorite candies when I was a kid. I remember my grandma had these in her candy dish when we visited, as she stocked her candies for us kids! I wonder if we ever surprised her that we left her candy dish empty by the time we left for home? Probably not….

​

www.jeanninequigley.arbonne.com

Mix the liquids together well. Then add protein powder and then the rice krispies/oats

Then spread in 9x13 pan. Once cooled, cut into squares.

Store in refrigerator.

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Chocolate Mousse Dip

This is so creamy and rich. If you have not tried coconut cream yet, you will be blown away at how delicious it is! What a great snack to take to someone’s house or serve at your own. It gets slightly thicker/harder when you refrigerate it, but still stays creamy and you’re still able to dip in fruit. Try the bananas!

  • 1 can full fat coconut milk (I use Thai Kitchen Organic)

  • ¼ cup + 1 Tbsp cocoa powder

  • ½ tsp vanilla

  • 1 tsp liquid stevia (or sweeten to taste)

Refrigerate milk can overnight.

Open can and transfer to bowl.

Whisk in cocoa, vanilla, and sweetener until well incorporated.

Serve with bananas, strawberries, pineapple, apples, etc.

Store leftovers in refrigerator.

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