Frozen Chocolate Protein Bites

I make a lot of different protein balls (you can find some recipes here), but these guys are perfect for the warm weather that is finally making its way in!

They’re frozen treats that’ll keep you cool, but each one has almost 5 grams of super high quality plant protein, too! It’s a win-win :)


Yield: 8 bites


  • 2 scoops (1 serving) Nuzest protein powder (15% discount code: KYLA)

    • Chocolate, vanilla, or natural will work

  • 3 TB coconut flour

  • 2 TB ground flax

  • 2 TB nut butter

  • 2 TB agave or maple syrup

  • 1 TB cocoa/cacao powder

  • Dash of cinnamon

  • ~1/4-1/3 cup water or milk

  • Coconut shreds


  1. Mix protein, flour, ground flax, nut butter, agave, cocoa powder, and cinnamon together in a bowl.

  2. Slowly add water until the dough is wet throughout and becomes a bit sticky.

  3. Separate evenly into an ice-cube tray, and sprinkle coconut shreds (or other topping) over each.

  4. Freeze for at least 1-hour. Enjoy!

15% discount code: KYLA

Sausage & Sweet Potato Egg Muffins


A perfect weekend breakfast or the perfect thing to prep for a quick, easy, grab-n-go breakfast during the week, these egg muffins cover all the bases! They’ve got fat, protein, veggies, AND fiber… and they’re absolutely delicious!

You can enjoy them all on their own, or pair with fruit, toast, and a warm mug of coffee if you’ve got time to sit down. To reheat, simply pop one or two muffins in the microwave for 30 seconds -1 minute.


Yield: 8 muffins

What you’ll need:

  • 2 TB avocado oil

  • 3/4 cup sweet potato, chopped

  • 1/2 cup bell pepper, chopped

  • 1/2 cup zucchini, chopped

  • 2 sausages links (such as these) or 4 breakfast sausage links (such as these if you’re vegetarian)

  • 6 eggs

  • 1/2 cup shredded pepper jack cheese (dairy free, if desired)

  • 1 tsp. garlic powder

  • 1/2 tsp. paprika

  • salt and pepper, to taste

What to do:

  1. Preheat oven to 350.

  2. Heat oil in a skillet over medium head and, when hot, add in chopped sweet potato.

  3. Saute potatoes until they begin to soften, about 5 minutes. Add in chopped bell pepper, zucchini, garlic powder, paprika, salt, and pepper, and sauté until soft, about 5 more minutes.

  4. Spray a muffin tin with non-stick cooking spray (or fill with paper liners) and divide the cooked veggies & chopped sausage evenly.

  5. In a separate bowl, whisk the eggs together (with salt and pepper, if desired) and portion between the muffins.

  6. Bake at 350 degrees F for about 10 minutes until eggs are set, adding a sprinkle of cheese on top halfway through. Enjoy warm or allow to cool and store them in an airtight container in the fridge for up to a week!