Chocolate Peanut Butter Banana Ice Cream

3 Frozen Bananas
1 tsp cocoa powder
2 Tbsp Peanut Butter
splash of milk

1. Peel bananas and chop into chunks and freeze overnight.
2. Put 1/2 the frozen bananas into a food processor and then add cocoa powder and peanut butter and a splash of milk and top with the rest of the frozen bananas
3. Pulse the mixture, scrapping down the mixture frequently.  When it starts to become creamy blend until you reach your desired consistency.
- you might need to keep adding  a few more splashes of milk to keep it blending.  also you can add as much peanut butter to your taste and the same with the cocoa powder

4. Enjoy! You can also make more to freeze, but the consistency won't be the same. The possibilities are endless with this, you can mix it up with so many different flavors!

Pumpkin Apple Muffins

My kids LOVE these muffins. I make a super huge batch and then freeze them!

Pumpkin Apple Muffins

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Spice
3 Tbsp Apple Sauce
1/2 Cup Agave
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated

1. Preheat ovenb to 350 degrees
2. Combine the dry ingredients in a bowl and mix
3. In a Seperate bowl, whisk the remaing ingredients.
4.  Add the flour mixture to the wet mixture, slowly, until just combined.
5.  Grease a mini-muffins tin and fill each with 1 Tbsp batter.
6. Cook for 15-20 minutes

Granola Bars

1/4 Cup Sugar Free Chocolate Chips
1/4 Cup Natural Peanut Butter
1/4 Cup Milk
1- 1 1/2 Cups Oats
2 tsp Vanilla
2 Tbsp Agave Syrup
1 Tbsp baking cocoa
2 Scoops Vanilla Protein Powder
1/2 Cups Ground Flaxseed

Melt the Chocolate Chips, Peanut Butter, and Milk in the microwave, stiring every 30 seconds until completely melted.  Stir in the rest of the ingredients.  You want the mixture to be somewhat dry, so if it is still too 'wet' add a little more oats.  Line a square cake pan with wax paper and press down mixture until evenly spread.  Place in freezer for 30 minutes.  Take out of freezer and place on cutting board and cut with pizza cutter, into desired size.  Store in air tight container in the fridge or freezer. Enjoy!!

My batch made 8 bars each with:
Fat- 13.13g
Calories- 129
Carbs- 14.53g
Sugar- 4.375g
Fiber- 4.125g
Protein- 9.40g

Pizza Muffins

I LOVE pizza rolls, when I was pregnant I thought they were the best lunch/snack ever! I was so wrong, they are full of transfat, GROSS.  I tried these a couple weeks ago, and they were super yummy, Cameron loved them cause he got to dip them in pizza sauce. They are super low carb (net 1 carb) compared to Totino Pizza Rolls (37 net carbs) Enjoy!

Pizza Muffins

1/3 Cup Ground Flaxseed
3/4 tsp Baking Powder
1 Tbps Italian Seasoning
pinch of salt
4 eggs, beaten
1 Cup Shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
1 Cup cut up Turkey Pepperoni
No Sugar Added Pizza Sauce for dipping

Preheat Oven to 375 degrees.  Grease a muffin tin (a mini-muffin tin would work great, I didn't have one and a regular worked just fine) In a large bowl, whisk together the flaxseed, baking powder, Italian season, and salt.  Whisk in the egg.  Stir in mozzarella, parmesan and pepperoni; let stand for 5 minutes.

Stire the batter and drop into the muffin tins, about 2/3 full.  Bake until puffed up and golden brown, about 20 minutes.  Heat pizza sauce, if desired, and served on the side for dipping.