• 2 cups almond flour (or 1 cup almond flour, 1 cup vanilla protein powder)
• ½ cup raw almond butter
• 2 organic cage free eggs
• ¼ cup honey (or truvia for calorie free)
• tsp baking soda
• tsp vanilla
• tsp salt
• 2 cups dark chocolate chips (Enjoy Life is dairy free.)

     1)  Mix all ingredients together in a large bowl. 
     2)  Roll dough into small balls and smoosh lightly onto a cookie sheet lined with parchment paper.
     3)  Bake for 10-12 minutes in a 375 degree oven.


by Paleohacks.org

1 Cup bananas, Ripe and mashed, about 2 large bananas
 ½ Cup dark chocolate chips, vegan
 1 Cup gluten free rolled oats
 2 tsp Vanilla extract
 ¼ cup unsweetened shredded coconut,



- Preheat the oven to 190c.  Line two cookie sheets with unbleached baking paper and set aside.
- In a large missing bowl add all the ingredients and mix well.  With a Tablespoon scoop cookie batter onto the lined cookie sheets, place them a few inches apart.
- Flatten them slightly with the palm of your hand.
- Bake for 10 minutes.
- Let them cool for 5 minutes before serving.
- Store in an airtight container for up to two days.

by @Eat Good For Life

1 Fresh Jalapeno Focaccia Bread (sliced in half, then triangles (before prepping)
1 Diced Tomato
1 Cup of Chopped Cilantro
¾ Cup Chopped Purple Onion
1 Cup Chopped Grilled Chicken
¼ Cup Feta Cheese
1 Large Avocado
Tsp Garlic Salt
Fresh Green Salsa (or Red)

You’ll need:
½ cup quinoa
2 peaches, quartered (can be cut into smaller pieces)
2 tbsp olive oil
1 cup rocket
½ cup almonds (can use sliced almonds)
Black pepper to taste
Make it:
1)    Add ½ cup of quinoa and one cup of water to a saucepan over high heat. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes.
2)    Coat peach quarters in 1 tbsp olive oil and cook in grill pan over medium-high heat until fruit begins to caramelise.
3)    Toss quinoa, peaches, rocket and almonds. Drizzle remaining olive oil, sprinkle black pepper and serve.

THE NUMBERS
Calories: 803
Protein: 22g
Carbs: 65g
Fat: 56g
Fibre: 16g
Total time: 24 minutes

Eat Fit MF Issue 9

1/2 Cup Raspberries
1/2 Cup Strawberries
1/2 Cup Blueberries
1 Almond milk
2 Cups Ice
1 Small Carrot

Blend all ingredients together.

These Oatmeal Peanut Butter Cookies are out of this world good! 

Fibre-rich oats make this filling cookie good for your heart.  Plus, they are made with banana puree instead of sugar and dark chocolate that give you a boost of antioxidants! 

The best part is, they have the perfect ‘balance’ of healthy fat, protein, and complex carbohydrates, which makes them the perfect treat, snack!

All you need for this recipe is 20 minutes in your hand, a handful of healthy ingredients and an oven to bake and you are good to go. 
Crispy on the outside, chewy on the inside, these cookies are totally addictive.

This recipe is low cholesterol, low sodium and low saturated fat in nature.

Enjoy them with a shot of espresso to trick your body into feeling fuller sooner.

2 ripe bananas
1/3 cup peanut butter
2 tbsp 2% milk
1 tsp vanilla extract
2 tbsp agave nectar
1 large egg
1 egg white
2 1/2 cups quick-cooking or rolled oats
1/4 cup whole wheat flour
Dash ground cinnamon
2 tbs 70% Chocolate chips

Directions

Preheat oven to 180°C (350°F).
Make banana puree by mashing the bananas with a fork until smooth.
Whisk in the peanut butter, milk, vanilla, agave, and egg. 
Add the remaining ingredients and stir until well combined.  
Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper.
Bake 13-16 minutes or until pale golden brown.
Cool for 5 minutes.

NOTE:
Have a look to the health Benefits of Peanut Butter

By Daniel Pasquali - Nutritionist