Healthy Taco Seasoning

public.jpeg
  • 2 Tbsp. ancho chili powder

  • 2 tsp. ground cumin

  • 2 tsp. paprika

  • 1 tsp. oregano

  • 1 tsp. salt

  • ½ tsp. cayenne pepper

  • 1 ½ tsp. garlic powder


INSTRUCTIONS

1.      Mix all ingredients together in a small jar and shake to combine. Store in a cool, dry place for up to 6 months.

To prepare taco meat:

1.      Add 1 lb. ground beef or bison to a medium skillet over medium-high heat.

2.      Use a spatula to break up the meat as it cooks.

3.      When the meat is cooked through, sprinkle 1 ½ Tbsp. taco seasoning over meat. Add 2-3 Tbsp. water and stir to combine, adding more water as needed.

4.      For saucier taco meat, add 2 Tbsp. tomato paste to meat mixture and stir.

Seasoning for up to 3 lbs. of meat.   

public.jpeg

Chocolate Protein Snack Bars

public.jpeg
  • 1 cup gluten free oat flour

  • 4 large egg whites

  • 2 scoop vanilla protein powder

  • Stevia to taste (2T or 1/4 cup)

  • ½ tsp baking soda

  • ¼ tsp salt

  • 8 oz applesauce

  • 3 tbsp cocoa powder, unsweetened

  • 4 fl oz water


INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Mix the following together in a large bowl:

  • Oat Flour

  • Protein Powder

  • Baking Soda

  • Salt

  • Baking Cocoa

3. Mix the following together in a small bowl:

  • Egg Whites

  • Stevia in the Raw

  • Applesauce

  • Water

4. Combine the ingredients from the small bowl into the large bowl and mix together
5. Spray an 8X8 dish (I use Pyrex) with non-stick spray & add the batter to the dish
6. Bake for 20-30 minutes in the oven (I usually bake ours for about 23 minutes)

NOTES

  • Once the protein bars have cooled, separate them into Ziploc bags or Saran Wrap

  • Remember to store in the refrigerator!

Servings: 16 Bars

Nutrition: Calories 56 Protein 3.6g Carbs 9g Fat .7g

public.jpeg

Angie's Chocolate Protein Peanut Butter Fudge

fudge.jpg
  • 1 Cup Plain Pumpkin Puree

  • 1/8 Cup Natural Cocoa

  • 2 Scoops Chocolate Protein Powder

  • 1/8 Cup Honey (you can use honey or maple syrup – you can also skip this if protein powder is sweet enough)

  • 3 Packets of Stevia (only use if you need the sweetness)

  • 1/3 Cup of Natural Crunchy Peanut Butter

    *1 scoop protein powder is usually about a ¼ cup.


Great tip - When using sticky ingredients (honey, nut butter, etc) to help you create less mess before using your measuring spoons or cups spray them with a healthy oil first. This way these sticky products will not stick to the spoons or cups. This will save you on clean up and makes the transfer so easy! Try it next time!

Directions:

1.  Blend all ingredients in a bowl with a spoon until smooth. Having your nut butter at room temperature helps this process go faster.

2.  I used an 8×8 baking pan. First, I take parchment paper and covered the bottom and sides of the pan with one big sheet of parchment paper. Then I added the batter on top.

3.  Then I took another sheet of parchment paper and covered the batter. This is easy, less messy and I do not have to fight to get the fudge out when I am ready to serve it.

4.  Place in freezer overnight.

5.  Remove from freezer and cut into 12 squares. Serve immediately. Keep the cut fudge covered in the freezer until ready to eat. This is a cold treat.

Servings 12   

 Nutrition:  Calories 82,  Protein 6.5g,  Carbs 6. 7g,  Fiber .9g,  Sugar 4.2g,  Fat 3.6g

fudge.jpg