I'm Eating The Batter 🍪

When I was just a peanut, I was always guilty of my sticky little fingers getting into the cookie dough while baking. I can't tell you how many times I saw the fear cross my mom's face of me getting salmonella. 🙊 Whoops! But it was so yummy, I couldn't resist! 
 
I never actually grew out of my cookie dough obsession, I just created a salmonella free, healthy version of my childhood favorite treat (other than Nutella of course.)
 
  • 1/2 cup fat free ricotta cheese
  • 1 tbs vegan 70% dark chocolate chips  
  • 1 tsp agave nectar (optional)
  • PB2 powder to tasting  

You can also add a 1/2 scoop of vanilla whey protein  

Mix together and refrigerate! 

🍪🍪🍪 

🍪🍪🍪 

It's so good, the Cookie Monster wouldn't even notice the difference! 

Sincerely, B🐝 

B's Whey Protein Bars

I love love love these protein bars!
Tonight I started experimenting with ingredients and tried a batch with chocolate protein powder! Turned out awesome! I'm still a vanilla fan but my brother cleared out an entire row of the chocolate bars... he's a chocoholic🍫 
  • 3 cups Gluten Free Brown Rice Crispies 
  • 1 scoop Vanilla or Chocolate Protein Powder  
  • 1/4 cup Sliced Almonds
  • 1/2 cup Agave Nectar
  • 3/4 cup Almond Butter  
  1. Combine dry ingredients in a bowl. 
  2. In a separate bowl, mircowave almond butter and agave nectar for a minute or until smooth.
  3. Fold wet ingredients into dry till evenly coated. Mixture should stick together. *If it's crumbling apart, add more almond butter. 
  4. Freeze in a Pyrex dish and enjoy! 

Happy eating!

Sincerely, B🐝 

 

You can get creative and add any nuts, dried fruit or seeds into these!  

You can get creative and add any nuts, dried fruit or seeds into these!