Vanilla Cold Brew Overnight Oats

---

Quick and easy breakfasts are a major staple in my house, always paired with a small cup of HOT coffee. Iced coffee and cold brew aren’t usually my thing, but these vanilla cold brew overnight oats DEFINITELY are!

---

---

I used Wandering Bear Cold Brew coffee and would highly recommend it if you’re into coffee! The flavor it added to these oats was absolutely perfect.

discount CODE “KEEPYOURLIFEALIVE”

---

What you’ll need:

• 1/2 cup rolled oats

• 3 TB cold brew coffee

• 1/2 cup milk of choice

• 2 tsp chia seeds

• 1 scoop (1/2 serving) vanilla Nuzest protein powder or protein of choice

• 1-2 tsp maple syrup (to taste)

• Dash of vanilla extract

• Dash of cinnamon

Mix all ingredients together and store in the refrigerator overnight, up to 5 days. Top with fruit, nuts, nut butter, coconut, etc. as desired!

---

---

Flourless Chickpea Blondies

---

The first time that I made this recipe marks the first time that I… peeled an entire can of chickpeas! It was tedious 🙃 but worth it! I don’t know that I’ll take the time to do it very often (or ever again), but it does result in a smoother product when the chickpeas get blended together.

I don’t bake things very often either, but these were super yummy and come together pretty quick! (if you don’t peel the chickpeas) 😉

---

---

Yield: 6-8 blondies

What You’ll need:

• 1 15-oz can chickpeas

• 1/2 cup peanut or other nut butter

• 1/3 cup ground flax

• 1/3 cup honey or maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/3 cup mix-ins (chocolate chips, coconut shreds, chopped nuts, etc.)

• optional: 1-2 scoops collagen peptides (does not change flavor or texture, just adds protein)

  • Further Food discount FINDINGBALANCE

Directions:

1. Preheat oven to 350F.

2. Rinse and drain chickpeas. Blend in a food processor or high-speed blender until smooth.

   • Optional: before blending, peel the skin of each chickpea. This will result in a smoother product and makes the chickpeas easier to digest as well.

3. Add nut butter, honey or maple syrup, and vanilla extract and blend again until smooth.

4. Add flax, cinnamon, baking powder, and baking soda and blend again until smooth.

5. If needed, add 2-4 TB liquid (milk, water, etc.) and blend until the batter is dense and smooth, but not runny.

6. Stir in chocolate chips and/or other desired mix-ins. Do not blend.

7. Pour batter into a greased 8x8 baking pan and bake for about 20 minutes, until batter is no longer wet or sticky.

8. Allow blondies to cool and cut into 6-8 pieces. Drizzle with nut butter if desired.

   • I stored mine in the fridge for a cool treat. They were gone in 2 days, but should last up to a week!

---

---

Cookie Dough Protein Balls

---

Quarantine 2020 had me in the kitchen lots 👩🏼‍🍳 and this is one of the recipes I threw together out of boredom and curiousity!

They’re kind of a spin off of my most popular blog recipe: Easy Chickpea Cookie Dough. I’m a really big fan of anything cookie dough 🙂

---

---

These come together in just a couple of minutes, and I suggest letting them chill for at least 30 minutes before eating them… if you can wait!

You can omit the protein powder if you don’t have any, but you’ll need to add extra oats or flax. You can add any “mix-ins” you want; you’re certainly not limited to chocolate! Chopped nuts, coconut, raisins, or anything else that you like.

---

What you’ll need:

• 1 can (15-oz) chickpeas, drained and rinsed

• 1/4 cup nut butter

• 2 TB ground flax

• 1/4 cup oats or oat flour

• 1 serving vanilla protein powder (this is the one I use)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp sea salt

• 1/2 cup chocolate chips or chunks

Directions:

1. Place drained and rinsed chickpeas into a food processor or high speed blender and pulse until smooth.

2. Place the rest of the ingredients except for the chocolate into the food processor or high speed blender and pulse until smooth and well combined. You may need to scrape down the sides periodically.

3. Transfer the dough into a bowl and fold in the chocolate (and anything else you want to add in).

4. Roll the dough into balls and place on a plate or baking sheet.

   • Note: I like to use about a 2 TB (1/8 cup) scoop when scooping the dough out of the bowl to roll.

5. Allow the balls to chill in the fridge for at least 30 minutes before serving for maximum palatability.

6. Store in an airtight container in the fridge for up to a week, or in the freezer.

---

---

Frozen Chocolate Protein Cookies

---

Fridge and pantry clean-outs always have me creating new recipes and combinations, and these little ‘cookies’ are no exception!

They’re really high in protein and fiber, and you can sprinkle any garnish on top that you like… powdered sugar, shredded coconut, chocolate chips, etc. Or you don’t have to add anything if that’s your style!

The collagen peptides are completely optional as well. Adding them won’t change the taste or texture of the cookies, but it will add some extra protein. Collagen is the most abundant protein in our bodies, and taking it is great for hair, skin, nails, joints, and even your gut. I use THESE ones!

---

---

WHAT YOU’LL NEED:

• 1/2 cup canned pumpkin

• 2 scoops (1 serving) chocolate Nuzest protein powder

• 2-3 TB coconut flour

• 3 TB ground flax

• 3 TB cocoa powder

• Dash of maple syrup

• Optional: 1 scoop collagen peptides

DIRECTIONS:

1. Mix all of the ingredients together in a small mixing bowl. Add 2 TB of coconut flour to start, and gradually add in up to another TB until the batter consistency is only slightly sticky.

2. Spoon rounded scoops of batter onto a baking sheet or plate lined with parchment paper. Flatten gently and sprinkle topping, if desired.

3. Let cookies sit in the freezer for at least 1 hour. Enjoy!

---

---

Healthy Never-Fail Tuna/Chicken Salad

---

When I was younger, I despised any form of chicken or tuna salad. I didn’t like tuna, for one, but mayonnaise disgusted me. That part hasn’t changed (sorry mayo), but let me tell you what has…

---

I now eat tuna and/or chicken salad at least once a week. I have been for a couple years, and I’ve been using the same recipe since way early on. It’s simple, quick, healthy, and DANG good.

It’s also versatile, because I use this recipe with both canned tuna and chicken, as well as canned salmon! I love eating it with crackers, on a sandwich, or building a fancy bowl or salad around it.

---

If you are a mayo fan, have at it! Feel free to use mayonnaise or a vegan alternative in place of the yogurt. It’s just not my thing 😝

---

---

what you’ll need:

• 1 can of chicken, tuna, or salmon

  • If using a “no salt added” variety, you may need to add salt to taste

• 2-3 TB plain Greek yogurt

• 1/2-1 TB mustard (yellow, honey, spicy, dijon, etc.)

• garlic powder

• lemon pepper seasoning

Mix everything together and you’re done! If not eating right away, store in an airtight container in the fridge.

---

---