Mini Chocolate Peanut Butter Cups

So I have been meaning to post this recipe for awhile now but sometimes life just gets in the way! Lately, I have been craving a sweet treat which is not that common for me because I consider myself more of a “salty” girl! I have come up with the perfect recipe to satisfy my cravings and that recipe is these chocolate peanut butter cups. They are super simple, only 4 ingredients and the perfect size without being a sugary overkill.

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Ingredients
1/2 cup of natural peanut butter
1/4 cup coconut oil
2 tbsp honey
1 tbsp cocoa powder

Instructions
1. Mix all 4 ingredients together in a small food processor or blender
2. Line a mini muffin tin with mini muffins cupcake liners
3. Spoon 1 tbsp of mixture into each mini muffin liner*
4. Freeze for an hour **
5. Enjoy!
*Makes 12 mini chocolate peanut butter cups
**Store in freezer

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❤ Mikaela

Strawberry Banana Pineapple Protein Smoothie

I got off work at about 3:00 pm yesterday and was super hungry by the time I got home. I knew I needed something nutritious, filling, and delicious to help ease my hunger until dinner time. I made this super yummy high protein smoothie and I thought I would share it because it was quick but at the same time full of flavour!

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Ingredients 

1 scoop vanilla protein powder (I use GNC Pro Performance Whey Iso Burst in French Vanilla Cream )
1 cup unsweetened almond milk
1 banana
5 frozen strawberries
5 frozen pineapple chunks
1 tbsp honey

Instructions

1. In a blender, mix until smooth.

Enjoy!

❤ Mikaela

Chocolate Banana Peanut Butter Protein Shake

Chocolate and peanut butter… you really cannot go wrong! My go to post-workout protein shake is this delicious chocolate banana peanut butter protein shake. The name may be long but it is a “treat” I always look forward to after my workout!

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Ingredients 

1 scoop chocolate protein powder (I use GNC Amplified Gold 100% Whey Protein Advanced)
1 cup unsweetened almond milk
1 banana
1 tbsp PB2 or Natural Peanut Butter
1/4 tsp cinnamon
5 ice cubes

Instructions

1. In a blender, mix until smooth.

 

I hope you enjoy this delicious protein shake!

❤ Mikaela

Pico de Gallo

I am definitely hooked on pico de gallo right now! Maybe it is because the tomatoes are so much tastier at this time of year or maybe because everything tastes better when it is summer. Either way this is a recipe everyone should try! I could literally eat it right out of the bowl that’s how much I like it!

Pico de Gallo

3 Tomatoes, I used Roma
1/2 White onion
1/2 Jalepeno
4 Green Onions
3 Garlic Cloves
Juice of 1 Lime
Salt, to taste
Pepper, to taste

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Gather all ingredients.

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Chop all ingredients up and combine in a bowl.

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Mix everything together and let it sit in the fridge for at least an hour!
Voila!

 This recipe could easily be doubled or tripled and can also be modified. I am not a cilantro lover but I know many people like it in their pico de gallo so that is one modification you could make. Travis and I put this on our taco salad, on our eggs and in our lingcod bowls. It is super tasty and can be paired with many different dishes. I hope you enjoy it!

❤ Mikaela

Almond Milk Hot Cocoa

Hot cocoa is one of my favourite treats! Even though it is spring, the temperatures at night are still quite cold, so last night I whipped up a piping hot mug of almond milk hot cocoa. All the ingredients can likely be found in your kitchen cupboard or pantry!

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Almond Milk Hot Cocoa

Yields one cup

Ingredients

2 tsp unsweetened cocoa powder
3/4 tbsp sugar
1 cup almond milk
1 tsp vanilla extract
Dash of salt

Instructions

1. Heat almond milk in a small saucepan on medium heat until it is just about to simmer
2. Add the cocoa, sugar, vanilla extract and salt into the almond milk and whisk together – make sure mixture does not boil
3. Remove from heat and make sure the hot cocoa is stirred well before serving
4. Pour into mug and enjoy!

Black Bean Brownies

Now I know what you are thinking, black beans and brownies should not be in the same sentence but trust me, these brownies are amazing! They are super moist and you cannot even tell they are made with black beans.

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This recipe has been adapted and the original recipe can be found here.

Black Bean Brownies

Ingredients
1 15-ounce can black beans, drained and rinsed
3 large eggs
3 tablespoons canola oil
1/2 cup honey
½ cup unsweetened cocoa powder
2 teaspoons vanilla extract
½ teaspoon baking powder
pinch of salt
½ cup carob chips

Method
Preheat oven to 350 degrees.
Grease an 8×8 pan with non-stick cooking spray and set aside.
Place the black beans in a blender (a food processor would work better but mine is too small) and blend until smooth and creamy.
Add the eggs, oil, honey, cocoa powder, vanilla extract, baking powder, and salt. Blend until smooth.
Add ¼ cup of the carob chips into the blender and mix around with a wooden spoon until they are incorporated into the batter.
Pour the batter into the prepared pan and sprinkle with the rest of the carob chips.

Bake for around 30 minutes or until a toothpick comes out clean when inserted into the brownies.
Cool in pan, slice, and store in a sealed container.

**I do not recommend eating these until they have completely cooled. When I tried a brownie that was still a bit warm, it had a little bit of a bean-y texture. This texture does go away once the brownies are cool!

I hope you enjoy this recipe!

❤ Mikaela

Veggie Quinoa Salad

 This salad is many things … tasty, colourful, healthy and filling! It can be eaten as a side or jazzed up to be eaten as a main course. The original recipe comes from a newspaper clipping my mom gave to me; however, I am not sure which newspaper since the title was cut off. I did make some changes to this recipe to better suit my tastebuds, so here is my version of this delicious quinoa salad!

To start, combine the quinoa and low-sodium chicken broth in a sauce pan and bring to a boil. Cover and reduce to a simmer and cook until the quinoa is cooked (~10-15 minutes). At the same time, cook the edamame according to the directions.  If possible purchase the edamame beans that are already out of the shells to save yourself some time. Both of these need to be cooked beforehand so that they can cool off a bit before you add them into the salad.

While the quinoa and edamame are cooking, chop up all the veggies (peppers, onions, tomatoes, zucchini) into bite sized pieces and place into a large bowl.

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Add the edamame once it has cooled and the bocconcini cheese. Mix this around.

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Once the quinoa has cooled, add this to the bowl of veggies and mix.

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In a separate small bowl combine the olive oil, balsamic vinegar, mustard, dried oregano, garlic, salt and pepper. Pour this over the quinoa and veggies and mix thoroughly.

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Cover up the salad and let it sit in the fridge for at least an hour before serving.

This salad can last up to a week in the fridge but it does not last that long in this house! My boyfriend loves it and so do I. You can easily add chicken or other vegetables into this salad if you like but it is quite filling on its own. Here is the recipe!

Quinoa Veggie Salad

3/4 cup quinoa
1 1/2 cups low – sodium chicken broth
1 small diced zucchini
1/3 red onion
1/2 orange pepper
1/2 yellow pepper
~20 grape tomatoes cut in half
1/2 cup edamame beans (out of shell)
~20 mini bocconcini cheeses cut in half

2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tbsp mustard (any kind)
2 cloves fresh minced garlic
salt and pepper to taste

Hope you enjoy this recipe!

xo Mikaela