PB Cup Smoothie Bowl

PB Cup Smoothie Bowl

Calling all peanut butter cup lovers! This delicious PB Cup Smoothie Bowl recipe is packed with nutrients, and it is fully balanced to fuel you up for the day ahead. This is Paleo friendly if you sub in some equally delicious almond butter. Enjoy!

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My morning routine involves a fasted workout of some sort, which is followed by a balanced breakfast to help repair my muscles. I enjoy getting in some form of movement in my mornings before I head downstairs to start the morning grind with my family. My morning movement is something I keep sacred for myself, which is distraction free. I meditate, journal, and complete a workout that serves my body for that particular day. Then, I eventually make it downstairs, make myself some tea, pack lunches, and then save smoothie making until the end. If you are a parent you know that starting your blender before the kids wake up is always a gamble.

I typically use a protein powder that also has a collagen complex. I will use Ancient Nutrition’s Multi Collagen Protein powders or Primal Kitchen’s Collagen Fuel in most of my smoothies. I look for grass-fed collagen powders that are simple in nature without an exhausting list of ingredients. Collagen in general is a great addition to any diet for enhanced hair, skin, joints and digestion. Aside from smoothies I will add this into my coffee, baked goods, energy bites, oatmeal, etc. I grab this from their website or at my local Whole Foods store.

Something that I have carried with me after reading the Body Love series by Kelly LeVeque is that meals and smoothies should have a healthy balance of fiber, protein, healthy fats and greens. So, despite this smoothie looking like a dessert there is actually cauliflower rice in the mix. Frozen cauliflower rice is something I often use in my family’s smoothies, because it is flavorless but packs a punch with nutrients. If you are living a Paleo lifestyle then I would sub in almond butter for the peanut butter, and it is just as delicious. I hope you enjoy this creamy smoothie bowl, and dig into it as often as I do my friends!

PB Cup Smoothie Bowl

Mindful Living With Amanda
Dairy & Gluten Free, Paleo Friendly
Course Breakfast
Servings 1

Ingredients
  

  • 1-2 scoops chocolate protein powder I portion out the scoops I need to get 20-30g of protein
  • 1 tbsp peanut butter swap in almond butter for Paleo
  • 3/4 cup unsweetened, coconut milk
  • 1 cup frozen, cauliflower rice
  • 1 tbsp ground flaxseed

Toppings

  • cacao nibs, grain-free granola and additional nut butter

Instructions
 

  • Blend all of the smoothie ingredients together in a high-speed blender until smooth
  • Sprinkle on the toppings for some more texture and nut butter goodness

Notes

If the smoothie is too thick, add in small amounts of additional coconut milk.  Be careful not to add in too much liquid, so it remains thick for scooping.
Hydration & Naturally Flavored Water Recipes

Hydration & Naturally Flavored Water Recipes

Stay Hydrated


Hey beautiful, drink some water.

Drinking water can feel like a chore sometimes. I find it all too easy to coast along a busy day, and forget about drinking an adequate amount of water. According to the Mayo Clinic, women need 11.5 cups of water per day, and men need 15.5 cups per day. That number can seem overwhelming. However, there are some great tips to keep you motivated to keep up with your water intake, so you can get all the benefits of staying properly hydrated.

There are so many amazing benefits from drinking water. The first being water is essential for sustaining life. We all need water as humans for basic survival. Water is important for electrolyte balance, detoxifying our bodies, proper digestion, and for muscle and joint repair. Here is an article from Dr. Josh Axe on the Benefits of Drinking Water for Skin, Digestion, Weight, and More.

I suggest starting with getting a nice water bottle. This may seem silly, but picking out a water bottle that you love is motivating to most people. When you feel inspired by a beautiful bottle or one that has the latest technology to keep it temperature regulated to your liking, you will be more likely to keep sippin’ on the good stuff. Another tip is to set intermittent alarms on your phone that are marked to daily so that they pop up consistently. After a few days, reaching for your water bottle or cup will become routine, and you won’t even think twice about it anymore. Drinking water will become instinctive not daunting.

I can understand how it can be hard to break the cycle of reaching for a soda or seltzer. Although seltzer or sparkling waters are a better choice, you need to be mindful about how they are flavored. Even though some companies advertise with “natural flavors” you also need to understand that natural flavors can be formulated in a lab with chemicals. So, while you think you are drinking something that is straight from a lime or grapefruit, it could actually be chemicals in disguise as fruit. In addition, there are heavy metals and chemicals that can be found in popular brands of seltzers and sparkling waters.

Here is a great resource to follow up on sparkling water contamination and natural flavors from the trusted FoodBabe.com:
– Sparking Water
– Natural Flavors

Below are three simple flavored water recipes I use with fresh herbs from my garden and fresh fruit that is in season or flash frozen. These are so simple to make, and will keep you drinking throughout the day. Making flavored water is also a fun activity to do as a family. My kids love mixing and matching their own combinations. Enjoy and drink up friends!

Strawberry Flavored Waters

Mindful Living With Amanda

Ingredients
  

Water Base

  • 3/4 cup pure coconut water
  • 3/4 cup filtered water

Strawberry & Basil

  • 1/4 cup strawberries
  • 1/2 lime, sliced
  • 3 slices of cucumbers
  • 1 tbsp fresh basil leaves

Mixed Berry & Lavender

  • 1/4 cup strawberries
  • 2 tbsp frozen wild blueberries
  • 1/2 lime, sliced
  • 1 tbsp fresh lavender

Strawberry & Mint

  • 1/4 cup strawberries
  • 1/2 lemon, sliced
  • 1 tbsp fresh mint leaves

Instructions
 

  • Mix the waters together, and toss in the ingredients for the flavored water of choice. Gently stir, and add ice to your preference. Enjoy!
Berry Good

Berry Good

Strawberries


Eating whole foods with a purpose.

It is almost strawberry picking season, and I am on the edge of my seat for it. Not only is berry picking a fun family activity, but it is a great experience to see where your food is grown. Whether you get your berries from a local farmer’s market or a berry farm, you can’t put a price tag on meeting the people who harvest what you are eating. This becomes a unique opportunity to a ask questions on tips for picking, learn fun new recipes, and to learn what farming practices are being used.

Strawberries are such a delicious snack or addition to any meal. You can toss them into smoothies, make a delicious dessert, add them into your salads, or cover them in chocolate. My recent favorite has been putting them into my water. I have been pairing them with different herbs from our garden, and they pretty much go with any herb at this point.

More information can be found here by Dr. Josh Axe
Tip: Wash and dry the strawberries completely before storing. Place a paper towel at the bottom of an airtight dish, and then toss the strawberries inside. The paper towel will soak up any built up moisture to avoid the strawberries turning into mush.

Different ways I incorporate strawberries into my diet are through flavored water, smoothies, salads, and as a fun topping to protein pancakes. The sky is the limit! Browse below for some simple ideas to include this powerhouse fruit into your day. Eating whole foods is the perfect way to nourish your body and to feel well.

Left to Right | 1. strawberries, cucumber & mint | 2. strawberries, lemon & basil | 3. strawberries, blueberries, lime & lavender | all varieties were mixed with equal parts filtered water and coconut water
Protein Pancakes | bananas, eggs, vanilla protein powder, flax seeds, cinnamon, almond extract, unsweetened shredded coconut
Yogurt Bowl: Diary free vanilla yogurt, ground flaxseed, nut butter, sliced strawberries, grain free granola
Yogurt & Chocolate Covered Strawberries. Recipe linked here.
Tropical Frozen Yogurt Bark. Recipe is linked here.
Spring Tuna Salad. Recipe is linked here.
Strawberry Shortcake Smoothie Bowl. Recipe is linked here.
Easy Shrimp Scampi

Easy Shrimp Scampi

I love a quick and easy dinner recipe. My Easy Shrimp Scampi recipe takes no more than 10 minutes to make, and it is grain free and Keto friendly! Dig in!

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I love easy recipes, especially for nights when we are on the go. I also love one pan meals for an easy clean up. From beginning to end this meal takes no longer than 10 minutes. I use frozen broccoli and shrimp, which simmers in the pan with some chicken bone broth, herbs, lemon juice, and butter. Lately, I have been looking for any reason to use the fresh herbs in our garden. I used fresh basil and oregano on top, and it was amazing. I never realized how fresh herbs can really brighten up any meal. I recently started putting fresh rosemary and oregano in my bone broth when I drink it for a snack. Try it, it is amazing.

The brand of shrimp I use is Whole Foods’ Whole Catch Pink Shrimp. I will keep these on hand for quick and easy dinners or lunch. When buying seafood you want to opt for wild caught, and from regions of the world that are less polluted. I have to admit the seafood landscape seems pretty grim these days, but do your part and educate yourself as much as you can without driving yourself insane. I hope you enjoy this easy and delicious meal. Let me know your thoughts! Enjoy!

Easy Shrimp Scampi

Mindful Living With Amanda
Gluten Free, Keto Friendly
Course Main Course
Servings 2 people

Ingredients
  

  • 1 1/2 cups frozen shrimp
  • 2 cups frozen broccoli florets
  • 2 tbsp grass fed butter or ghee
  • 1/4 cup chicken bone broth
  • 1 9 oz package of Natural Heaven's Hearts of Palm Pasta
  • 1/4 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • 1 lemon, juiced
  • sprinkle of sea salt
  • Garnish with fresh basil, oregano, and/or lemon wedges

Instructions
 

  • Heat the butter or ghee in a large pan over medium heat
  • Add in the shrimp, broccoli, Italian seasoning, crushed red pepper, lemon juice, and bone broth and stir frequently until the shrimp and broccoli are cooked through
  • Remove from the heat and toss in the hearts of palm pasta until well combined
  • Serve with fresh basil, oregano, and lemon wedges
Roasted Sweet Potato & Brussel Sprout Salad

Roasted Sweet Potato & Brussel Sprout Salad

Looking for a side dish, or a delicious salad to serve up for lunch or dinner? Then this salad is for you! This salad has a nice blend of flavors and textures that is well rounded and packed with nutrients. This recipe is gluten free and Paleo friendly.

I love making salads, because there are so many flavor combinations and ways to keep them new and interesting. I will typically purchase Brussel sprouts when I am at the store. You can roast them in the oven with some avocado oil and salt, or shred them for a nutrient dense base to any salad. Brussel sprouts are a cruciferous vegetable that are full of antioxidants, vitamin C and K, and dietary fiber. I will admit that it took me awhile to get on the Brussel sprout train, but now I am always on the hunt for these gems.

For the bacon I always go for a sugar free brand such as Nature’s Rancher, Butcher Box, and Applegate. Sometimes you will find some sneaky ingredients in bacon, so just be mindful of the brand you purchase and whether or not it is truly Paleo friendly. For the pecans be sure to get an unsalted package to avoid excessive salt.

The dressing is pretty great here, and you can even use this on other salads as well. Homemade salad dressings are always the way to go. A brand of store bought salad dressing that I trust is Primal Kitchen. I hope you enjoy this salad as much as we do. This has become a regular staple in my house. Serve this alongside burgers or grilled chicken for a well balanced meal complete with healthy fats, protein, fiber, and greens!

Roasted Sweet Potato & Brussel Sprout Salad

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad, Side Dish

Ingredients
  

Roasted Sweet Potatoes

  • 1 medium sweet potato, peeled and chopped
  • 1 tbsp avocado oil
  • sprinkle of sea salt

4 slices of bacon (free from sugar)

    Salad

    • 2 1/2 cups shaved Brussel sprouts
    • 3/4 cup unsalted, toasted pecans (chopped)
    • 3 tbsp finley chopped shallot
    • 1 red apple (chopped)

    Dressing

    • 1/2 lemon, juiced
    • 1 tbsp stone ground mustard
    • 3 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1/4 tsp sea salt

    Instructions
     

    • Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper
    • Toss the chopped sweet potatoes with avocado oil and sea salt on one baking sheet. Spread the sweet potatoes out evenly to roast for 20-25 minutes until tender and lightly crisped on the edges.
    • Spread out the slices of bacon on the second baking sheet, and roast in the oven during the last 10 minutes of the sweet potatoes cooking time.
    • Toast the chopped pecans over medium heat in a small frying pan until lightly toasted and fragrant. Be sure to stir frequently to avoid burning.
    • Add the Brussel sprouts, shallot, pecans, chopped apple, 1 1/2 cups of the roasted sweet potatoes, and chopped slices of bacon in a bowl.
    • Combine the dressing ingredients and whisk until well combined. Then, pour over the salad and toss until evenly coated. Enjoy!
    Chocolate Protein Cookies

    Chocolate Protein Cookies

    Calling all chocolate lovers looking for a healthy snack packed with protein for a midday or morning recharge. These protein cookies are paleo friendly, gluten and dairy free!

    Jump to Recipe

    When I think about protein snacks I often think of either an intense sugar taste, or an extremely dry and bland texture. There are some good options on the market such as Tone It Up, Primal Kitchen Collagen Bars, and Bullet Proof, which I typically keep on hand. However, there are several protein bars and snacks that are full of unnecessary and unhealthy ingredients that can end up spiking your blood sugar levels, which leave you hungry shortly after consuming.

    Recently I decided to try to make my own protein cookies, which can serve as a midday or morning snack in addition to a healthy breakfast option. To be honest, I also really needed to use the bananas on my table. My kids are not banana bread fans, so I have to get crafty.

    These cookies are super simple to make. For the protein powder I use Tone It Up, Ancient Nutrition, or Primal Kitchen Collagen Fuel. Again, look on the label to see what you are consuming. Try to avoid a protein that has a long list of ingredients and high sugar content. If your batter ends up being too think then add in a little coconut milk to your preference. Combine all of the ingredients and bake for 6-8 minutes until the tops crack. I like all things soft baked, so I lean towards the 6 minute mark. Enjoy!

    Chocolate Protein Cookies

    Mindful Living With Amanda
    Gluten & Dairy Free, Paleo Friendly
    Course Breakfast, Snack
    Servings 12 cookies

    Ingredients
      

    • 3/4 cup cassava flour
    • 1/4 cup coconut flour
    • 1/4 tsp sea salt
    • 1/2 tsp baking soda
    • 2 tbsp coconut sugar
    • 1 tbsp cocoa powder
    • 2 tbsp maple syrup
    • 2 tbsp coconut oil, melted
    • 1 banana, mashed
    • 1 tbsp chocolate protein powder
    • 1 tsp pure vanilla extract
    • 2 tbsp dark chocolate, chopped

    Instructions
     

    • Preheat the oven to 350 degrees
    • Using a fork or a standard mixer, combine all of the dry ingredients
    • Add in the maple syrup, melted coconut oil, banana, and vanilla extract. Mix until well combined.
    • Using an ice cream scooper or a generous tablespoon, scoop out 12 cookies onto a nonstick baking sheet. Roll the cookies into a ball and flatten slightly with the palm of your hand.
    • Bake for 6-8 minutes, until the tops slightly crack. Allow the cookies to cool for 2 minutes before serving, or store them in your refrigerator in an airtight container up to 1-2 weeks for optimal freshness. Enjoy!
    Maple Pecan Protein Bites

    Maple Pecan Protein Bites

    I love a good maple and pecan combo! Pair this combination with a splash of protein and the texture of raw pecans, and you have yourself an amazing snack that will reenergize you for the morning or afternoon slump. This recipe is gluten free, and will have you asking for seconds!

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    I typically have a variation of my bites recipes on hand for my kids or husband to grab and go for a healthy snack. For this recipe I wanted something with warm tones, so I paired maple syrup, almond extract, and chopped pecans together. To make this a well rounded snack I used healthy fat from the raw nuts and a chocolate protein powder. The brands of protein powder I use are Primal Kitchen Collagen Fuel, Tone It Up, and Ancient Nutrition.

    Of course I had to bust out my food processor (again) for this easy recipe. Seriously, what is better than a food processor? The dough will be a bit sticky from the maple syrup, but this will allow for the remaining 1/4 cup of chopped pecans to stick and roll into the dough at the end for some added texture. I recommend storing these in your refrigerator in an airtight container for up to 1-2 weeks for optimal freshness. One batch makes 7 bites, so they will most likely be gone within the week. I hope you enjoy these goodies as much as we do!

    Maple Pecan Protein Bites

    Mindful Living With Amanda
    Gluten Free
    Course Snack
    Servings 7 bites

    Ingredients
      

    • 1 1/4 cup raw, unsalted pecans (chopped)
    • 2 tbsp chocolate protein powder
    • 3 tbsp maple syrup
    • 5 pitted dates
    • 1/4 tsp almond extract
    • 1/4 tsp sea salt
    • 1 tbsp chopped dark chocolate

    Instructions
     

    • Toss 1 cup of the chopped pecans, chocolate protein powder, maple syrup, dates, almond extract, and sea salt into a food processor and process until a ball of dough forms.
    • Fold in the chopped pieces of dark chocolate
    • Using a tablespoon or ice cream scooper separate the dough into 7 balls. Then, roll each ball into the remaining 1/4 cup of chopped pecans. Keep rolling the balls to combine the chopped nuts.
    • Place the bites into an airtight container and store in the refrigerator. Enjoy!
    Honey Mustard Chicken Salad

    Honey Mustard Chicken Salad

    I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.

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    My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.

    When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.

    Honey Mustard Chicken Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 2 people

    Ingredients
      

    Honey Mustard Chicken

    • 2 chicken breasts, sliced lengthwise in half
    • 2 tbsp apple cider vinegar
    • 2 tbsp avocado oil
    • 1 tbsp raw honey
    • 1 tbsp stone ground mustard Primal Kitchen's Brown Mustard is a good option

    Roasted Brussel Sprouts

    • 1 1/2 cups washed, and halved Brussel sprouts
    • 2 tsp avocado oil
    • 1/4 tsp sea salt

    Salad Bowl

    • 4 cups mixed greens
    • 1/4 cup toasted, unsalted cashews toasted in a small pan over medium heat for about 5 minutes
    • 1 whole avocado, sliced
    • 3 Bacon Wrapped Sweet Potato Wedges Recipe is linked below*

    Dressing

    • 1 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1 tsp raw honey
    • 1 tsp stone ground mustard
    • 1 tsp fresh lemon juice

    Instructions
     

    • Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
    • Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
    • Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
    • Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
    • Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
    • Combine and whisk together all of the dressing ingredients
    • Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!
    Spring Tuna Salad

    Spring Tuna Salad

    I love a quick and easy lunch. This tuna salad is my go to for days I need a quick lunch to throw together in the morning or during the daily hustle. The blend of balsamic dressing with tuna, berries, and beets is delicious! This recipe is gluten and paleo friendly.

    Jump to Recipe

    Salads are an easy lunch to throw together, and honestly for dinners as well. Mixing and matching the ingredients are so fun and offer an endless amount of options. I recently fell in love with beets. I will frequently buy a package of cooked beets when I am at the store, so I have them on hand for lunches during the week. Beets are a nutritious root vegetable that are used to treat constipation, restlessness, and irregular menstruation. Beets also have a subtle sweet flavor that compliment the strawberries in this salad.

    The brand of tuna I use is Wild Planet. Be sure to find a quality source of tuna that is wild caught, water packed, and BPA free. The dressing here is so easy to make. Dressings in general need to be looked at carefully as there are inflammation causing oils that are often used and added sugars and fillers. All-in-all this salad is well balanced with protein, fiber, fat, and greens to keep you fueled for the day ahead. Enjoy!

    Spring Tuna Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 1 person

    Ingredients
      

    • 2 cups mixed greens
    • 1 5 oz can of Tuna I use Wild Planet
    • 1/2 cup precooked beets
    • 1/3 cup chopped strawberries
    • 1/3 cup sliced radishes
    • 2 tbsp toasted pumpkin seeds
    • 1/2 avocado, sliced

    Dressing

    • 1 tbsp balsamic vinegar I use Primal Kitchen
    • 1 tbsp apple cider vinegar
    • 1/2 lemon juiced
    • 1/4 tsp sea salt

    Instructions
     

    • Mix all of the dressing ingredients into a small bowl and whisk until well combined
    • Arrange all of the salad ingredients into a bowl and top with the dressing. Enjoy!
    Nut Butter Filled Granola Cups

    Nut Butter Filled Granola Cups

    Here is another fun twist to my Paleo Granola Cup recipe. If you are a lover of peanut butter cups then you will adore this treat. This is the perfect blend of nut butter and chocolate with a granola cookie base. This is a subtle sweet treat that lets the nut butter of your choice be the star of the show, which is complimented by a thin layer of chocolate. This is Paleo friendly and gluten free!

    Jump to Recipe

    As I have mentioned before, peanut butter is my weakness. I love peanut butter, but since I have entered into the wellness space I am learning about the benefits of other nut butters such as almond, cashew, and sunflower. My son Samuel could eat sunflower butter by the spoonful, and I have to admit that I could as well. There are so many beautiful options out there, and in the spirit of paleo I encourage you to experiment and find what sits best with you.

    The base of this recipe are my Paleo Granola Cups recipe. There are so many creative ways to use this recipe as a base to a dessert, breakfast, or snack. Naturally, I filled these beauties with nut butter. The trick is to allow the granola cups to cool completely before you remove them from the muffin liners. Then you can place them onto a sheet with parchment paper and fill them with a nice creamy butter of your choice. I have used peanut and almond butter, but peanuts are a legume, so if you are Paleo you can opt for almond butter.

    For the chocolate I melted Hu Kitchen’s Gems with a touch of coconut oil. Once the chocolate was nice and smooth I drizzled some onto of the nut butter layer. To allow them to set I placed them into the refrigerator for about 10 minutes until the chocolate hardened. You can serve these immediately, or put them in your refrigerator in an airtight container and graze as you want to, which will be often. These are also freezer friendly as long as you store them in an airtight container. You will just take them out to thaw a few minutes before serving.

    Nut Butter Filled Granola Cups

    Mindful Living With Amanda
    Gluten & Dairy Free, Paleo Friendly
    Course Dessert, Snack
    Servings 12 cups

    Ingredients
      

    Paleo Granola Cup Base

    • 1/4 cup sliced almonds
    • 1/4 cup raw, unsalted cashews
    • 2 tbsp unsalted pumpkin seeds
    • 2 tbsp unsalted sunflower seeds
    • 3/4 cup unsweetened shredded coconut
    • 1/4 cup amond flour
    • 1/4 cup raw honey
    • 1/4 cup coconut oil
    • 2 tbsp cashew butter
    • 2 egg whites
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg

    Filling

    • 1/2 cup creamy nut butter of choice
    • 1/2 cup chocolate Hu Kitchen Gems is what I used
    • 2 tsp coconut oil

    Instructions
     

    • Preheat the oven to 350 degrees and line a muffin tin with 12 liners
    • Combine all of the granola cup ingredients into a food processor, and process until the mixture is smooth.
    • Scoop a generous tablespoon of the granola mixture into each muffin tin. Press the dough down and up along the edges on the muffin liners to create a cup.
    • Bake for 10 minutes, and then remove from the oven and use a tablespoon to press further into the middle of the cups. Return to the oven and bake for an additional 5 minutes or until golden brown.
    • Allow the cups to cool completely before removing the muffin liners. Gently pull the muffin liners away from the cup, and place them onto a plate lined with parchment paper.
    • Fill each granola cup with a scoop of nut butter
    • Melt the chocolate and coconut oil and mix until smooth
    • Pour the melted chocolate into each cup, and return the cookies to the refrigerator to allow the chocolate to set.
    • Serve immediately, or store them in the refrigerator in an airtight container. Enjoy!