Difficulty: Easy  

Prep Time: 10 min.  Cook Time: 15 min  Total Time: 25 min.

Macros: 90 calories per cookie. (makes approx. 12 cookies)
Fat-3g/Carbs-11g/Protein-6g/ Fiber-2g
* May vary depending on quantity, brand, and type of ingredients.

INGREDIENTS:


2 medium very ripe mashed bananas
1 cup quick cooking oats
2 scoops Cellucor Cinnamon Swirl protein powder
1/4 tsp salt
1 T cinnamon
1/4 cup crushed walnuts
1/4 cup dark chocolate chips (I used Lilly's brand stevia sweetened)

DIRECTIONS:

1.) Preheat the oven to 350 degrees F.

2.) Mash the bananas in a large bowl and mix in rolled outs, protein powder, cinnamon, walnuts, and chocolate chips.

3.) Spray a cookie sheet with non-stick cooking spray.

4.) Spoon out dollops of batter atop the cookie sheet.

5.) Bake for approx.10-15 minutes depending on your desired wellness. The recipe makes about 10-12 cookies depending on the size.

use coupon code:
"thefitbaldman"
at cellucor.com to receive 20% off
free shipping when you sign up for a free account!

 
 
I love making pancakes and I am always thinking of new combinations of flavors. A classic combo, that truly satisfies your tastebuds is the salty and sweet combo. Thats when the lightbulb went off in my head and I decided to take two of my favorites to a whole new level! BACON and BISCOFF in my pancakes...... YES PLEASE! So, thats what I did! I made these pancakes clean as I usually do and boy did they come out fantastic. The batter was fluffy and moist with the consistency of harvest nut pancakes. The salty sweet combination was amazing and they didn't even need syrup. I recommend a little grass fed butter. The crunchiness of the crumbled Biscoff cookies on top gave different levels to the texture. I suggest you grab some Biscoff spread if you've never tried it. Once you do that I suggest you make these and wash them down with a big cup of coffee! As always EAT FIT - BE FIT - STAY FIT!

Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 710 calories for pancake batter. (makes approx. 4 pancakes)
Fat-30g/Carbs-65g/Protein-41g/ Fiber-10g
* May vary depending on quantity, brand, and type of ingredients.



INGREDIENTS:


1 egg
1/2 cup oat flour
1/4 cup egg whites
1 slice Nitrate free uncured crumbled bacon
2 Biscoff cookies crumbled
1/4 tsp salt
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp maple extract
2 TBS nonfat powdered milk
2 TBS flax meal
2 TBS psyllium husk
1/2 cup unsweetened almond milk
1 TBS smooth Biscoff spread

DIRECTIONS:

1.) Cook two pieces of bacon (I use Niman Ranch uncured and nitrate free) in a pan on medium heat. Let the bacon get extra crispy and then set aside to cool.

2.)  Mix the dry ingredients in a large bowl except for bacon. Mix the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients bowl and combine together. Fold in one piece of crumbled bacon. 

3.) Spray a pan with non stick cooking spray on medium heat. I used coconut oil which gave a nice crust. (HIGHLY RECOMMENDED)

4.)  Pour batter into fist size pancakes and let sit in pan until you see small bubbles in the batter (2-3 minutes). Makes about 4 medium size pancakes. Note- The batter will be very thick and sticky.

5.) Top the pancakes with another TBS of smooth melted Biscoff spread, Crumble the second piece of bacon and a Biscoff cookie on top of the pancakes.




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WHAT IS BISCOFF?

Have you ever heard of Biscoff? This is a Belgian brand of cookies and spreads that has actually been around for over 70 years! In the past few years, its cultish following has reached new heights, especially in the U.S. The flavor is like no other and has hints of butterscotch, caramel, and spices such as cinnamon. The delicious spread can be used as an ingredient in many baking and dessert recipes. Here are four fun facts about Biscoff.

1.) The name Biscoff actually comes from a combination of the word BIScuit and COFFee. This is because the cookies are often enjoyed with coffee.

2.) Biscoff has gained worldwide popularity because these delicious cookies are served on many international airlines like Delta. That’s why these cookies are sometimes known as “airline cookies.”

3.) Biscoff is actually a brand of the more generic speculoos cookie and speculoos spread that is typical in Belgium and Holland.

4.) Believe it or not even though they taste buttery and rich, both Biscoff spread and Biscoff cookies are completely vegan.

I've noticed that a lot of grocery stores today are carrying Biscoff brand cookies and spread. If you can’t find them, look for similar items like Speculoos spread or Cookie Butter which can be found at Trader Joe's. One of the things I love about Biscoff is that (other than its addictive taste), the spread is so versatile in cooking and baking. It's easy to replace any recipe that has peanut butter or Nutella with Biscoff for a unique sweet and buttery flavor.


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Bacon getting nice and crispy for the pancakes!
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Ingredients for the pancake batter
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Dry Ingredients
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Batter is very thick
 
 
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About: Veggie Mama was founded by Theresa Fraijo with one simple goal in mind: to offer more opportunities for families to enjoy veggies. Truth is, most people aren’t getting even half the amount of vegetables their bodies demand. Of course, simply eating more vegetables is easier said than done. Most kids would rather sit at the dinner table all night than take a bite of spinach.

Realizing there had to be a better way, Theresa set out to find healthy, all natural snacks that could supplement her children’s missing nutrients and more importantly, get them excited about eating vegetables. But, as it turns out, the snack world offers very few real veggie snacks. Instead, Theresa found a whole lot of dried out veggies that are fortified with synthetic nutrients, or snacks that include only trace amounts of the green stuff. Veggie Mama was then born.

Veggie Mama is sure, that when you offer a child–whether 6 or 16 years old–more opportunities to enjoy their veggies, the result is not only more nutrients, but a greater enthusiasm for veggies!



raspberry beet preserves

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Beets and raspberries? Um, yes please! With amazing health benefits such as rich antioxidants and the fantastic flavor of two power foods, this spread is a must try. Raspberry Beet Garden Jam is sugar-free. This jam has a sweet and tart balance with real raspberry seeds throughout the spread. I enjoy this spread with natural peanut butter on rice cakes for a healthy crunchy PB&J slider.



* gluten-free & vegan

* Only 20 calories per serving

* no sugar added!

* Jams sweetened with xylitol, a flavorless natural sweetener extracted from birch trees


sweet potato peach preserves

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This golden orange colored spread is a sweet combination of Juicy plump peaches and vitamin-A rich sweet potatoes. This jam has smooth cinnamon notes at the end of each bite. There are pieces of succulent peach throughout the jam and it is low in sugar with just 1g per serving. I enjoy this spread on pancakes, waffles, french toast, or by the spoonful!




order now at
www.veggiemama.com


Disclaimer

 This blog is a personal blog written and edited by Anthony Armeno. For questions about this blog, please fill in the contact form. This blog accepts forms of cash advertising, sponsorship, advertorials, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. I believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content. The owner of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner of this blog receives compensation for some posts or advertisements, I always give my honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. This blog does contain content which might present a conflict of interest. I am not a professional dietician or nutritionist but do base my opinions solely on my own practices.



 
 
Are you coo coo for coconut like me? Well if you are then I have a stack for you! This morning I made my Coconut Chip pancakes using coconut flour, carob chips, and four eggs. No I didn't make a typo, I really did say four eggs. You may be thinking thats a lot of eggs. However the old "don't eat too many egg yolks" fallacy has totally been "debunked". Well now that we've got that out of the way, let me tell you about the batter. This was one of the fluffiest and lightest pancakes Ive made yet. They were like clouds of coconut with drops of sweet dark chocolate floating inside them. I used Manuka honey which is a little pricey but so worth it. There are so many floral hints in the honey and its super sweet. These pancakes are a little difficult to flip because of the coconut flour. Make sure to be patient before flipping, however don't wait too long because they will burn. No bubbles showed up in the batter as they were cooking in the pan so be mindful of that. Also don't be afraid to slap that pancake around to get it into the nice circle you want. The batter is soft, sticky, and very malleable. Enjoy these pancakes hot with a little butter and honey!

Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 690 calories for pancake batter. (makes approx. 4 pancakes)
Fat-34g/Carbs-40g/Protein-34g/ Fiber-22g

INGREDIENTS:

4 eggs (preferably room temperature for froth)
1/2 cup coconut flour
1 1/2 TBS dark chocolate chips
1 tsp baking soda
2 tsp vanilla extract
2 TBS unsweetened shredded coconut
1 cup unsweetened coconut milk (any milk will do)
1/2 tsp sea salt
1 TBS honey or pure maple syrup (I used maple syrup)

DIRECTIONS:

1.) Heat a large pan over medium heat. Make sure the pan is hot! In a bowl beat the eggs until they are frothy, which takes about two minutes. Mix in coconut milk, vanilla extract, and honey or stevia.

2.)  In another bowl combine baking soda, sea salt, coconut flour, carob chips, and shredded coconut. Mix the dry ingredients together then stir wet ingredients. making the mixture into a batter.

3.) Spray a pan with non stick cooking spray or grease with coconut oil which will give the pancakes a nice crust. (HIGHLY RECOMMENDED)

4.) Spoon a few tablespoons of batter into the pan for each pancake. Spread the pancake out with your spatula to make the pancake approximately 3-4 inches in diameter. You can slap the sides in to form more of a circular pancake. Cook for a few minutes on each side. Watch carefully because bubbles will not show due to the type of batter. Flip pancake and cook for another couple minutes. Pancakes should be golden brown.

5.) Serve hot with grass fed butter, coconut spread, maple syrup, honey, or fruit.
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Ingredients
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Whisk eggs until frothy (2 minutes)
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Golden brown crispy crust
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Dry Ingredients
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Thick Sticky Batter
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Top with more coconut and chips
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Delicious Honey
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Form batter into pancake with spatula
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Look how fluffy!
 
 
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IngrEATients came from the genius minds of two foodies- Eddie & Jordan.


They met, they fell in love, they cooked. Jordan was amazed that she found one that could rival her in the kitchen. So naturally, they got busy in the kitchen… cooking.

Eddie was spending all of his time in the kitchen, prepping meals for his clients, so Jordan found herself helping out whenever she could. This was really the place where they got to know more about one another and realized that they made a hell of a team in the kitchen. With both of them having food service experience as well as being certified personal trainers, their mixture of food and fitness knowledge seemed to be the final ingrEATient that they needed.

Whenever they went out to eat or tried new foods they always found themselves saying, “we could TOTALLY make this!” Which always turned into a very animated discussion about how they could make it even better, tweak the flavors, or somehow put their own spin on it. So, after countless days spent cooking and tons of people requesting recipes and homemade eats, we just did it. We opened up shop and got to work!

 Let’s be honest, everyone loves peanut butter. If you think that you don’t, trust me, you do. But not everyone can eat peanuts, and some PB’s are loaded with unnecessary additives. Therefore, we decided to create a line of all-natural artisan snacks and nut butters to satisfy any craving while keeping it clean & healthy.


vanilla maple walnut review

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Before I even opened this jar, I was intrigued by the name ingr-EAT-ients. While spinning the top off, I was mesmerized by a maple colored butter that was glistening before my eyes. Oddly enough I wanted to EAT this butter immediately. There was a subtle walnut smell with a sweet maple undertone. The first spoonful made me smile as my tastebuds were rushed with a nice combination of sweet maple from the pure maple syrup, a calming vanilla flavor from the vanilla powder, and the distinct nuttiness from the freshly ground walnuts. This delicious walnut butter has a smooth and pasty consistency . The flavor is nicely blended throughout and there was no need to stir. This is supposedly ingr-EAT-ients best seller and now I know why. Its not everyday you come across such an authentic, tasty, and simple walnut butter. This butter is delicious on pancakes, waffles, toast, or straight out of the jar with a spoon. They also have three other flavors which include Cinnamon Pecan, Maple Bacon Peanut, and Pistachio.


order now at
www.ingreatients.com


Disclaimer
 This blog is a personal blog written and edited by Anthony Armeno. For questions about this blog, please fill in the contact form. This blog accepts forms of cash advertising, sponsorship, advertorials, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. I believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content. The owner of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner of this blog receives compensation for some posts or advertisements, I always give my honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. This blog does contain content which might present a conflict of interest. I am not a professional dietician or nutritionist but do base my opinions solely on my own practices.

 
 
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If your looking for a quick and easy pancake recipe that tastes sinful but is packed with protein, then these Cookie Dough Core pancakes will do the trick. They are absolutely delicious and macro fitting! Using a Quest Nutrition cookie dough protein bar for the center of the pancakes made them stuffed with gooey goodness.

Difficulty:
 Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 650 calories for pancake batter including quest bar. (makes approx. 4 pancakes)
Fat-16g/Carbs-91g/Protein-48g/ Fiber-26g

Pancake Ingredients:

3/4 cup quick cooking oats
1/2 cup egg whites
1 egg
1 mashed banana
1/2 tsp baking powder
1/2 tsp vanilla extract

1 Quest Nutrition cookie dough protein bar (for middle of pancakes)

Directions:

1.) Mix all pancake ingredients together in a large bowl. 

2.) Pour palm size dollops of batter into a pan over medium heat and cook with coconut oil or non stick cooking spray for 3-5 minutes. Place piece of cookie dough into center of pancake batter and then flip pancake.

3.) Top pancake with some more cookie dough quest bar or chocolate chips. 


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Use quick oats!
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Cut quest bar into 4 equal pieces
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Batter will be semi thick
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Place piece of quest bar into pancake
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Oatmeal and raisin were made for each other, just about as much as chocolate and peanut butter. Add some protein vanilla icing on top, and it brings back memories of eating those arrowhead iced oatmeal raisin cookies as a child. These thick fluffy pancakes taste like warm gooey oatmeal raisin cookies straight out of the package. The icing adds a sweet savory dimension to the pancakes. I wanted a little more protein in the dish, so thats why I used protein powder. Plus protein powder mixed with a little liquid makes an excellent glaze consistency.
Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 620 calories for pancakes. (makes approx. 4 pancakes) Does not include icing.
Fat-20g/Carbs-79g/Protein-21g/ Fiber-13g

Pancake Ingredients:

1/4 cup oat flour
1 egg
1/2 mashed banana
1 tsp baking powder
1 tsp cinnamon
1 TBS ground flax
1 tsp vanilla extract
2 TBS organic unsweetened raisins
1 TBS natural almond butter
1/4 cup unsweetened almond milk
3 TBS unsweetened apple sauce

Directions:

1.) Mix all pancake ingredients together in a large bowl. 

2.) Pour palm size dollops of batter into a pan over medium heat and cook with coconut oil or non stick cooking spray for 3-5 minutes.  Should make about 4 medium pancakes.

3.) Pour glaze over top of pancakes and additional raisins if preferred. Also goes well with maple syrup.
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Icing Topping:

1 /4 cup unsweetened almond milk
4 TBS vanilla protein powder (I used Cellucor whipped vanilla)
1 TBS light cream cheese (I used a laughing cow cream cheese wedge)
2 packets granulated stevia

Directions:

In a small food processor, blend all the ingredients together and let refrigerate for 10 minutes.

use coupon code:
"thefitbaldman"
at www.cellucor.com & receive 20% off entire purchase plus free shipping when you sign up for a free account.

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Oatmeal and Raisin are such a delicious combo!
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Ingredients
 
 
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We are Jennifer and Dave Bacon, founders of FlapJacked™ Protein Pancake Mixes. Since we've been married, we have been an active family, we watch what we eat, and take care of our ourselves and our five children. We make healthy choices and sacrifices with the exception of our 10-year old son, Jace, who has Autism. His diet had consisted of products produced with ingredients that we weren’t exactly proud of, but sometimes, getting him to eat at all is a fight. 

This constant struggle encourages us to change not only his eating habits but to keep our entire family in check. All five children inspire and bring to life the passion and personality behind the FlapJacked™ brand EVERY day. This is truly a family journey for great tasting, nutritionally balanced and delicious pancakes that are so easy to prepare, even our children can do it.

We not only love our active lifestyle, but we also love to eat!  Weekend mornings had been a treat of pancakes, biscuits, bacon and eggs. We especially love pancakes but are never sustained and always feel that sugar “let down” an hour later. We are tired of fortifying our baked goods with protein powders (it's not convenient and very expensive) and walked away from pre-made mix’s completely (as they required that we add many other ingredients and are loaded with carbs.) We have also been frustrated with not finding easy, healthy and nutritionally balanced meal options for our morning rush.

Since we couldn't find a mix we were happy with, we developed a healthy, easy to prepare (just add water!) pancake mix that’s perfect for active people with busy lifestyles, just like ours.  Now you can have your cake and eat it too, without an ounce of guilt.



banana hazelnut protein pancakes

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Banana and hazelnuts couldn't be a better combo when it comes to flavor contrast. Although I never thought of this combo, Im glad flapJacked did! This mix had a great banana flavor that tasted real, as it uses dried bananas. There is a subtle and rich nuttiness to the mix which comes from the hazelnut flour. The two balance each other out perfectly. I decided to slice a banana on top and add more raw hazelnuts for a crunch. This mix has 32g of protein in 1 cup at 400 calories. I also have enjoyed these pancakes topped with peanut butter which is fantastic.

Difficulty: Easy  

Prep Time: 2 min.  Cook Time: 5 min  Total Time: 7 min.

Macros: 420 calories for pancake recipe. Makes approx. 6-8 medium size cakes.
Fat-9g/Carbs-50g/Protein-32g/ Fiber-8g

INGREDIENTS:

1 cup flapJacked Banana Hazelnut mix
1 cup unsweetened almond milk

1 medium sliced banana
5-10 raw hazelnuts

DIRECTIONS:

1.) Heat a medium size pan on medium heat. Make sure the pan is hot! Spray with non-stick cooking spray or use grass-fed butter.

2.)  Mix the dry ingredients with the milk.

3.)  Pour batter into fist size pancakes and let sit in pan until you see small bubbles in the batter (2-3 minutes). Makes about 4-6 medium size pancakes. 

4.) Top with sliced banana, hazelnuts, and maple syrup.


cinnamon apple protein pancakes

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Cinnamon and apple are two award winning flavor combos which come together nicely in this pancake mix. There is a nice subtle apple essence in this mix that comes from the dries apples. At the finish of every bite there are simple notes of cinnamon. I incorporated unsweetened chocolate chips into this mix for a rich and smooth flavor. I also cut up a cinnamon apple breakfast sausage and topped this stack to give a salty savory contrast. This mix has 30g of protein in 1 cup with only 360 calories. This ratio is perfect to jump start your day with energy and keep you satisfied.

Difficulty: Easy  

Prep Time: 2 min.  Cook Time: 5 min  Total Time: 7 min.

Macros: 400 calories for pancake recipe. Makes approx. 6-8 medium size cakes.
Fat-9g/Carbs-59g/Protein-30g/ Fiber-14g

INGREDIENTS:

1 cup flapJacked Cinnamon Apple mix
1 cup unsweetened almond milk
2 TBS unsweetened chocolate chips

1 apple cinnamon breakfast sausage
extra cinnamon

DIRECTIONS:

1.) Heat a medium size pan on medium heat. Make sure the pan is hot! Spray with non-stick cooking spray or use grass-fed butter.

2.)  Mix the dry ingredients with the milk.

3.)  Pour batter into fist size pancakes and let sit in pan until you see small bubbles in the batter (2-3 minutes).

4.) Top with more chocolate chips, sliced sausage, and maple syrup.

buttermilk protein pancakes

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If you are looking for classic and delicious homestyle pancakes, then this mix is for you. These pancakes taste amazing and give you that rich buttermilk flavor of pancakes without all the guilt. This pancake mix is universal and can be mixed or topped with just about anything. They remind me of growing up and having a big stack of fluffy pancakes on a Sunday morning with the family. I enjoyed this mix topped with traditional grass-fed butter and maple syrup. This pancake mix packs a whopping 17g of protein in 1/2 cup with only 200 calories!

Difficulty: Easy  

Prep Time: 2 min.  Cook Time: 5 min  Total Time: 7 min.

Macros: 230 calories for pancake recipe. Makes approx.  8-10 silver dollar size cakes.
Fat-4g/Carbs-27g/Protein-17g/ Fiber-6g

INGREDIENTS:

1/2 cup flapJacked Buttermilk mix
1/2 cup unsweetened coconut milk

Grass-fed butter
Pure Maple Syrup

DIRECTIONS:

1.) Heat a medium size pan on medium heat. Make sure the pan is hot! Spray with non-stick cooking spray or use grass-fed butter.

2.)  Mix the dry ingredients with the milk.

3.)  Pour batter into silver dollar size pancakes and let sit in pan until you see small bubbles in the batter (2-3 minutes). Flip and repeat.

4.) Top with butter and maple syrup.

order these protein pancakes now at:
www.flapjacked.com


Disclaimer
 This blog is a personal blog written and edited by Anthony Armeno. For questions about this blog, please fill in the contact form. This blog accepts forms of cash advertising, sponsorship, advertorials, paid insertions or other forms of compensation. This blog abides by word of mouth marketing standards. I believe in honesty of relationship, opinion and identity. The compensation received may influence the advertising content, topics or posts made in this blog. That content, advertising space or post will be clearly identified as paid or sponsored content. The owner of this blog is compensated to provide opinion on products, services, websites and various other topics. Even though the owner of this blog receives compensation for some posts or advertisements, I always give my honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question. This blog does contain content which might present a conflict of interest. I am not a professional dietician or nutritionist but do base my opinions solely on my own practices.

 
 
These peanut butter cookie dough dessert wontons are probably one of the best dishes Ive made yet. I can't explain how delicious the crisp wonton shell was with the warm gooey peanut butter and cookie dough inside. Then to dunk it in some chocolate sauce just took it to a whole new level. This is one recipe you need to try. I used Nasoya Won Ton wrappers which are usually in the produce aisle or health section.
Difficulty: Easy  

Prep Time: 5 min.  Cook Time: 10 min  Total Time: 15 min.

Macros: 490 calories for entire recipe including chocolate sauce. (makes 8 wontons) 
60 calories each!
Fat-19g/Carbs-56g/Protein-32g/ Fiber-19g

Ingredients:

1 Chocolate chip cookie dough Quest bar
4 tsp natural peanut butter
8 wonton wrappers (I used Nasoya brand)
Non-stick cooking spray
Water

Directions:

1.) Preheat oven to 350 degrees Fahrenheit. Place (8) wonton wrappers onto a counter.

2.) Place 1/2 tsp of natural peanut butter into the middle of each wonton. Cut the quest bar into four (8) separate sections and place them on top of the peanut butter. 

3.) Wet the edges of the wonton and fold over into a triangle. Pull the two sides down to form a wonton. PLace on baking sheet that has been sprayed with non-stick cooking spray.

4.) Spray wontons with more non-stick cooking spray and then bake for 5-7 minutes or until golden brown and crispy.

5.) Make chocolate dipping sauce.

CHOCOLATE DIPPING SAUCE:

Ingredients:

2 TBS cocoa powder
2 TBS unsweetened almond milk
2 packets (2tsp) granulated stevia

Directions:

Whisk vigorously together and let sit in fridge for five minutes.

 
 
Difficulty: Easy  

Prep Time: 25 min.  Cook Time: 30 min  Total Time: 50 min.

Macros: 250 calories per cup. (Makes about 3 cups)
Fat-9g/Carbs-33g/Protein-7g/ Fiber-2g

Ingredients:

2 LBS golden potatoes (I used organic butter cream potatoes)
1/4 cup goat cheese
2 TBS chopped chives (3-4) chives
1 cup milk of choice (I used whole)
5-7 cloves of garlic
1 TBS olive oil (I used black truffle olive oil)
1 tsp sea salt
1 tsp black pepper

Directions:

1.) Wash and clean potatoes. Place potatoes in a large pot, fill the pot with water until the potatoes are covered. Place pot over high heat and boil potatoes. Potatoes are done when a fork goes in with ease.

2.) Drain potatoes and place back in pot. Add 1 cup of milk and mash or puree potatoes until desired consistency. Cover the potatoes to keep them warm.

3.) Cut 5-7 cloves of garlic into small slices. In small pan, add 1 TBS of olive oil and bring to medium heat. Place garlic in pan and sauté until golden brown. While browning, cut your chives into small pieces. 

4.) Add goat cheese, chives, roasted garlic, and salt & pepper into the mashed potatoes. Stir well and serve hot!
10 Benefits of Garlic 

1. Garlic has been found to assist babies to gain weight while they are in the womb. Next time you have a baby prepare to have garlic breath. Except if you have a history of large babies in which case maybe you want to skip the extra doses?

2. Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. In the winter months garlic is a great food to boost your immune system and ward off colds and flu. An old folk remedy is to eat a clove of garlic that has been dipped in honey at the first sign of a cold. Why not try it and see if it works for you?

3. Garlic contains high levels of iodine which makes it a very effective treatment for hyperthyroid conditions. Treatment with garlic has been shown to greatly improve this condition.

4. Scurvy is treated by vitamin C and garlic contains good levels of vitamin C too.

5. Popular folklore says that garlic is good for more than scaring hungry vampires away! Impotency has long been thought to benefit from doses of garlic, and treatment continues in many communities to this day. Why not try treating yourself with garlic for several months before you head off to the doctor for that Viagra prescription?

6. Cardiovascular disease can be reduced by ingesting garlic. LDL cholesterol is no friend of garlic and the aortic plaque deposits that gather on the walls of your body’s veins can be reduced with the use of garlic too. Studies have shown the amazing benefits of taking garlic in relation to heart disease.

7. Fungal and bacterial vaginal infections are toast when treated with garlic! When crushed or bruised, garlic releases Allicin which is a sulphuric compound that is a natural antibiotic. WWI soldiers even apparently used crushed garlic on infected wounds suffered in battle. If you decide to take garlic in tablet form be sure to use powdered capsules. The processes used to create garlic tablets destroy the Allicin that is present.

8. Garlic is a great source of vitamin B6 which is needed for a healthy immune system and the efficient growth of new cells. Vitamin B6 can also assist with mood swings and improve your cheery disposition!

9. Garlic can aid in the prevention of multiple types of cancer. Bladder cancer, prostate cancer, breast cancer, colon cancer and stomach cancer have all been shown to have their tumors reduced when treated with garlic. Vitamin B6 is said to have cancer fighting abilities.

10. Garlic regulates blood sugar as it enhances the level of insulin in the blood. This may assist in the control of diabetes. Seek medical advice if you believe the use of garlic could help your condition. 

Source:http://www.naturalblaze.com/2013/04/10-amazing-health-benefits-of-garlic.html#sthash.HaYTMTQ2.dpu