Food For You

Looking for an easy chicken recipe that spices things up a little bit? 2013 and 2014 Transformat10n contestant Eddie Spiller shared one of his favorites with us:

2 lbs chicken breast

1/4 cup garlic (minced)

1 tbs red pepper

1 tsp sea salt (optional)

coconut oil

sage (optional)

1 lemon

Pre-heat oven to 400. Place chicken breast in an 8 1/2 x 11 pan. Top with salt and red pepper.  Spread minced garlic over the top. Cut the lemon in half. Cut one half into small strips. Take the other half of the lemon and squeeze over chicken. Place cut pieces of lemon over the top. Place chicken in oven and cook for 35 - 40 min or until internal temperature reaches 165.

Need a quick protein-packed breakfast? Prep up a couple muffin tins of these Crustless Quiches and you'll be set on breakfast for the week!

Makes 12 muffins.  

Per 3 muffins:

185 calories

9 grams fat

24 grams protein

4 grams carbohydrates

Ingredients:

6 whole eggs

8 egg whites

10 oz cottage cheese

Salt and pepper

Veggies of choice

Instructions:

Preheat oven to 400 degrees. Blend together eggs, egg whites, and cottage cheese until well combined. Add salt and pepper and stir well. Spray muffin tins with oil and fill with your veggie of choice (I cooked broccoli and green peppers up in a pan with olive oil to soften first). Top with egg mixture. Cook for 15-20 minutes until eggs set. Let cool, and pop out of pan. 

Need to add more carbs and protein to this breakfast? For carbs, create a crust for the bottom of the muffin tins by combining cooked rice and egg whites, then lining each tin with the mixture before adding veggies and eggs. For extra protein, throw in some cooked turkey sausage or ham before placing in the oven. 

Let's face it -- we are all going to enjoy some sweet treats over the Holidays! But who's to say anyone has to know that the treats you bring to the party are actually healthy? This recipe will cover your banana nut AND your chocolate cravings for the season. And, for those of you who have gluten allergies, this recipe is gluten free. Enjoy!

Banana Nut Chocolate Chip Protein Donuts

Ingredients:
2 cups Vanilla protein powder
1 tsp baking powder
1 box sugar free instant Banana pudding
4 Tbsp dark chocolate chips
3 egg whites
1 cup mashed banana
4 Tbsp crushed walnuts

Directions:
Preheat oven to 350 F
Grease doughnut muffin tin (or regular muffin tin) with oil (I like to use coconut oil)
Mix dry ingredients in one bowl
Mix wet ingredients in one bowl
Pour wet ingredients into dry and mix well
Pour evenly into tins and bake for 8-10 minutes or until batter is cooked through
Avoid overcooking or increasing the temperature -- this will dry out your end product :)







New recipe thanks to my friend Mary at On The End CrossFit. This is a yummy Coffee Brownie -- and it's Paleo friendly!

Ingredients:
1 egg
1 cup almond butter (another nut/seed butter would also work)
1/2 cup strong brewed decaf coffee
1/4 cup honey
1/4 cup coconut flour, sifted to remove lumps
3 tablespoons cocoa powder
3 tablespoons ground decaf coffee
1 tablespoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon liquid stevia


Directions:
1) Preheat the oven to 325 F.
2) Add all ingredients to one bowl in the order listed above.
3) Combine well with an electric mixer and add to a greased 8 x 8 inch glass baking dish.
4) Bake for about 25 minutes.


Enjoy with breakfast, lunch, or dinner -- or, throw some chocolate protein powder in the recipe and call it a post-workout snack!
**This recipe is not one of my originals. Credit to: http://www.feastie.com/recipe/spunky-coconut/coffee-brownies

New Food For You submission from Evan Sander this week via Instagram: Chocolate Peanut Butter Protein Mugcake

Ingredients:

1 scoop chocolate protein powder -- I always cook with Level-1 because of mixability and taste

1 Tbsp wheat flour/coconut flour/oat flour

1 Tbsp dark chocolate cocoa powder

1/2 tsp baking powder

1 egg white
1/4 cup water
2 Tbsp Nuts N' More protein peanut/almond butter*

*Nuts N' More is naturally sweetened and fortified with protein, so you get no added sugar and 14 grams protein per serving! Comes in plain, choc. almond, choc. peanut, and cinnamon raison almond!)

Directions:

1. Mix dry ingredients in a bowl until evenly distributed

2. Beat in egg white and water until mixture is thick and consistent

3. Spray a small bowl or large mug with cooking spray

4. Pour matter into bowl/mug and heat in microwave 40-60 seconds

5. Watch to make sure cake does not expand over edge and check at 30 seconds by poking the middle with a toothpick or fork -- If it comes out clean, you're good to go!

6. Turn mug/bowl upside down onto a plate and spread the peanut butter on top

7. Enjoy your guilt free snack!*

*Approx. macros: 320 calories, Protein 38 grams, Carbs 10 g

This week's recipe is from Maggie Logan. Maggie recently purchased Level-1, a lean blended protein powder by 1st Phorm, and got pretty creative using it in her next egg omelet! Maggie made a sweet-flavored omelet, and used her Level-1 to create a filling, then rolled it up! This protein works very well for cooking and baking, as it has a nice, thick, consistency while also being low calorie and low carb. What's best about this recipe? It's probably things you already have at home!

Ingredients:

Egg whites (as many as you like to use in your omelets)

Cinnamon (to taste)

Stevia (to taste)

3/4 cup Greek yogurt

1 scoop Level-1 (any Level-1 flavor would work. Maggie used Vanilla Ice Cream)

Ground flax (optional)

Mix cinnamon and stevia in egg whites, and cook an omelet. Set aside. Mix Level-1 into Greek yogurt and  add 1 Tbsp ground flax, if desired. Spread Greek yogurt mixture onto omelet, and roll it up! Makes a great, protein-packed breakfast, or sweet snack before bed!

Big "Thanks!" to Melissa Haynes for this new healthy recipe -- pizza with a healthy, Food For You twist!

BBQ Chicken Pizza on Ezekiel Tortilla

Ingredients:

1 Ezekiel Sprouted Grain Tortilla 1 cup shredded chicken (rotisserie chicken is great) 1-2 pcs bacon (I like Trader Joe's nitrate free bacon) 1/4 cup + 2 T. BBQ sauce (preferably one without high fructose corn syrup) 1/4 med onion, thinly sliced 1/3-1/2 cup sliced mushrooms handful of spinach 1/2-3/4 cup cheese (go as light or as heavy as you like, depending on your preferences. Smoked gouda, mixed blend, pepper jack or your favorite)

Directions:

Preheat oven to 400 degrees F. Place tortilla directly on the oven rack for 3-5 min or until nicely toasted. Cook bacon in a skillet until crisp. Wipe out most of the grease and cook onion and mushrooms in the same pan. Remove and cook spinach just until lightly wilted. Warm chicken in the pan and add 2 T BBQ sauce.

Ladle remaining 1/4 cup BBQ sauce onto tortilla. Place a small amount of cheese down. Layer with remaining ingredients. Onion, mushrooms, spinach, chicken, bacon and remaining cheese. Place tortilla on foil and bake for 5 mins or until cheese is melted and starting to brown.

Today's Food For You is for all you guys who love Quest Bars!! This recipe uses a Quest Bar to make the "graham cracker" for a S'more!

Here are all the simple steps:

-Preheat your oven to 375

-Microwave your favorite Quest Bar for 10 seconds

-Break Quest bar into 6 pieces

-With a rolling pin, roll each piece into 6 flat squares

-Bake the squares for 3 minutes

-Spritz with baking spray and bake for 1 more minute

-Let squares cool in the fridge completely

-While squares cool, combine 1 scoop of your favorite vanilla protein with a small bit of water to reach a marshmallow-like consistency (I like Level-1 Vanilla Ice Cream because it mixes up thick, even though it's super low calorie) 

-Melt chocolate baking squares or dark chocolate chunks and drizzle or spread over one Quest Bar graham cracker

-Top with a dollop of protein marshmallow and a second Quest Bar graham cracker and you've got a protein packed, low calorie s'more!

Makes 3 servings!

Today's Food For You was inspired by one of my favorite dips from Trader Joe's -- Spinach Kale Greek Yogurt Dip! I wanted to make my own, fresh, version of the dip, with fewer ingredients. This is great on a bagel with egg, with veggies, or with chips!

My recipe:

1 cup kale -- leaves pulled off middle stem part

1 cup spinach

1/4 cup red pepper

1/4 cup carrot

Chop fresh veggies and split in half, softening one half over the stove with olive or coconut oil, and leaving the other half crispy and raw

Then, in another bowl, mix 6 whole water chestnuts (chopped), 

1 cup plain Greek yogurt

1 Tbs honey or agave

1 tsp garlic

Dash of salt, pepper, and cumin

1 Tbs Smart Mayo (can be found at Kroger with mayo -- has more healthy fats)

2 Tbs nonfat cream cheese

Combine this mixture with your veggies in a blender or food processor, and pulse for 15 seconds or so. Voila! Fresh spinach kale dip for your summer get-togethers! Your friends will love it! 

Today's Food For You feature is for all of you who like Quest Bars, but might be looking for a way to mix it up a little bit!  Although bars are not the ideal snack choice, Quest Bars and Life Lift Bars are lower sugar than most protein or snack bars. This recipe will taste like a treat if you have a craving, but won't throw your diet out of line!

Simply mix half a Quest or Life Lift Bar (cut into pieces; can also be warmed for 10 seconds in the microwave, if desired); 1/2 cup low fat cottage cheese, and a few fresh berries of your choice!

Approximate Macros:  211 Calories, 22 g carbs, 8 g fat, 20 g protein, 10 g fiber

Who would have thought that Cinnamon Rolls could taste so good and be so healthy?? 

To start, mix the following ingredients in a hand blender to make 6 small pancakes, cooking each side 30 seconds:

1/2 cup old fashioned oats
1 Tbsp flour of choice
1 tsp baking powder
1 Tbsp granulated sweetener
1 tsp cinnamon
1 tsp vanilla extract
2 Tbsp pumpkin puree (or applesauce) -- I like one of each
3 egg whites
3 Tbsp milk of choice

Next, mix the following ingredients in a hand blender to make your filling:
1/2 cup cottage cheese (or Greek yogurt)
1 Tbsp sugar free brown sugar (I didn't have this at home, so I used regular brown sugar)
1 tsp cinnamon

With a spoon, mix your icing ingredients:
1 Tbsp low fat cream cheese or Greek Yogurt
1 Tbsp sugar free maple syrup
1 Tbsp Vanilla protein powder -- I used Level-1 Vanilla Ice Cream

Spread the filling on your pancakes, then cut your pancakes into 2-3 small strips each. Roll each strip, placing in a small baking dish. Drizzle with your icing, and that's it!

This whole recipe equals about 45 carbs, 30-35 grams protein, and 5-7 grams fat




New recipe for you guys -- Very Berry Breakfast Mugcake! How about that??

For 1 Serving:
1/3 cup oats
2 egg whites
1 Tbs unsweetened applesauce
1 Tbs Greek yogurt
1 tsp baking powder
1/2 Tbs sweetener of choice
Handful of berries

Mix all ingredients except berries with a blender until smooth. (Blending it will turn the oats to oat flour.) Add berries. Pour into a greased mug or bowl and microwave 1-1.5 minutes. For topping:

1 tsp vanilla extract
1/2 cup cottage cheese
2 tsp sweetener of choice
1 Tbs Vanilla Ice Cream Level-1 (or your preferred vanilla protein)

Mix with a blender until smooth and place on top of your mugcake!




This week's new Food For You recipe is unique and super easy -- Baked Chocolate Pumpkin Oatmeal with an Orange and Vanilla Greek Yogurt Topping. Tell me that doesn't sound awesome! And it really is!

Here's what you need:
1/2 Cup oats
3 Tbsp pumpkin puree (could sub. mashed banana or applesauce)
2 Tbsp greek yogurt
3 Tbsp milk of choice
1 Tbsp sweetener of choice
1/4 tsp baking powder
1/2 Tbsp unsweetened cocoa powder

Mix everything and put it in a greased ramekin or small casserole dish. Bake in oven at 400F for about 20 minutes.

For topping, you can use 1/4 cup greek yogurt,  1/2 scoop Vanilla protein powder (I always cook with 1st Phorm's Vanilla Ice Cream), 1/2 tsp sweetener of choice and 1/4 tsp orange zest.

And there you go! A clean eating, high protein breakfast or snack option!

We now have a brand new Food For You recipe thanks to Melissa Haynes of Next Level Fitness! She took an original recipe and tweaked it to fit her diet. Looking online is a great way to find some inspiration and a guide, then just get creative and make the recipe your own healthy version like Melissa! Below are all her secrets to her Black Bean Brownies!

Black Bean Brownie Ingredients:

1 Can Black Beans (540 mL)
1 Egg
1/4 Cup Eggwhites (or 3 Eggs in total)
1/3 Cup Greek Yogurt (or pumpkin puree or unsweetened applesauce)
1/2 Cup Natural Cocoa Powder
1/4 Tsp Sea Salt
2 Tsp Vanilla Extract
1/4 Cup Agave (or Pure Coconut Sap Sugar, Honey, or Maple Syrup)
2 Tbsp Maple Syrup
1 1/2 Tsp Instant Coffee
1/4 Cup Oats
1 Tsp Baking Powder
1/4 Cup Dark Chocolate Chips (more if you wish)

Peanut Butter Swirl Ingredients:

1/3 Cup Peanut Butter
1 Tsbp Agave (Maple Syrup, Stevia, or Honey)
Pinch of Salt
Dash of Vanilla Extract

Directions:

1. Pre-heat your oven to 350 F.
2. Place all black bean brownie ingredients into your food processor and blend until smooth.
3. Spray an 8x8 baking dish with a healthy, non-stick cooking spray.
4. Evenly spread batter into baking dish.
5. On your stove-top melt peanut butter swirl ingredients and mix.
6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
7. Pull a knife back and forth through the batter creating your swirls.
8. Place in the oven and bake for 30-40 minutes.
9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top because firm and the brownies pull away from the sides of the dish.
10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
12. Gentry cut brownies, serve and enjoy!
13. To store brownies it is best to first let them cool completely and then store them in a sealed tight  container in the refrigerator.

Food For You this week is a featured recipe by Transformation Challenge participant Kevin Collen! He calls it "Tarragon Chicken." He even broke down the calories and macros for us -- perfect for lunch or after a workout. I will be trying this one very soon myself!

TARRAGON CHICKEN

4 Tbls. olive oil

2 boneless chicken breasts

½ tsp. salt

½ tsp. tarragon

¼ tsp. pepper

¾ cup plain non-fat Greek yogurt

¼ cup parmesan cheese

2 cups sliced fresh mushrooms

sweetner

Measure olive oil and place in baking dish.  Dip and cover each chicken breast in olive oil and place in dish.  Sprinkle with salt, pepper and tarragon.  Bake at 375 degrees for 40-45 minutes until chicken is nearly done cooking.  While chicken is baking in oven, place Greek yogurt in bowl and add just enough sweetner ( ½-1 packet of Splenda or stevia, etc) to take away some of the sour flavor without actually causing the yogurt to be sweet.  Then combine the Greek yogurt and cheese and set to side at room temperature.  Take chicken out of oven and pour drippings from pan into yogurt & cheese mixture.  Spread mushrooms over top of the chicken breasts and then pour yogurt & cheese mixture over chicken and place back in oven for an additional 15 minutes.

Serve immediately over your favorite whole grain (rice, quinoa, etc)

Servings: 2

Calories per serving: 681.6  (with long-grain brown rice)

Total Fat: 33.0 g

                  Saturated: 5.7 g

                  Polyunsaturated: 3.4 g

                  Monounsaturated: 21.5 g

                  Trans: 0 g

Cholesterol: 72.2 mg

Sodium: 289.2 mg

Potassium: 342.8 mg

Total Carbs: 50.6 g

                Dietary Fiber: 4.5 g

                Sugars: 5.2 g

Protein: 45.8 g

Vitamin A: 1.3 %

Vitamin C: 0 %

Calcium: 26.5 %

Iron: 10 %

For this week's Food For You recipe, we are featuring Transformation Challenge participant James Todd's Stuffed Jalapenos! These look awesome!

Here are all the details from James:

I got the big ones from an int'l market on Thompson Ln for $1.50/lb.
Slice in half and remove seeds/innards.Spoon in cream cheese or goat cheese (or gouda).Wrap in bacon.Bake at 400 until bacon is done.Aluminum foil or parchment paper DRASTICALLY reduces clean up.


Want your favorite healthy recipe featured as well? E-mail anna@mid10nutrition.com!






Food For You this week is one of my old favorites with a healthy twist -- Deviled Eggs!

Boil your eggs 12 minutes or so and rinse with cold water. I usually stick mine in the refrigerator or freezer for 10-15 minutes to speed up the cooling process a little.

Peel your eggs and cut each one in half, pulling out the yolk and setting aside in a bowl. Now mix in your favorite flavor of hummus to the taste and consistency you prefer -- I  usually use Roasted Red Pepper flavor. Add a dash of lemon juice and stir.

Fill each of your eggs with your mixture and top with Red Cayenne Pepper and Chopped Green Onions. Voila!

This week's Food For You recipe is one of our favorite Protein Smoothies --this one is a perfect complete nutrition meal for breakfast or post-workout!

Everything you will need:
1 Medium Banana (I keep bananas peeled, sliced into chunks, and frozen for my smoothies for texture)
1 Scoop Vanilla Protein -- I always use Level 1 Vanilla Ice Cream because it blends up thick and filling
1/2 Cup Oats
Sweetener of choice --about 1 Tbs
1 Tbs crushed mixed nuts
1/2 Teaspoon Nutmeg
 1 Teaspoon Cinnamon
1/2 Cup Ice

Blend everything up except the nuts, saving those and some extra Nutmeg and Cinnamon for your topping. And that's it -- so delicious!




This week's recipe is a super quick and easy snack: Chocolate Coffee Balls.

Here's what you will need:
1 1/2 scoop Chocolate Protein Blend -- Today I used Level-1 Milk Chocolate
2 Tbsp Nut Butter of Choice -- I went with 1 Tbs Better Than Peanut Butter and 1 Tbs Natural PB
2 Tbsp Flour of Choice
1 Tbsp Cocoa
1 Tbsp Sweetener of Choice
2 Tbsp Cold Coffee
Topping of choice -- cinnamon, chopped nuts, coconut shavings
*Optional -- Cereal for an extra crunch

All you do is throw everything together in a bowl, mix it up, and form it into balls. If the peanut butter isn't mixing up well, you can put the mixture in the microwave to soften it up for about 12 seconds. Then form the dough into balls, top with your chosen topping, and throw them in the freezer to harden!

So quick and easy, and I love the added cold coffee flavor!


This week I made these Chocolate Peanut Butter Protein Crisps and reviews across the board said it was my best treat ever  made! Try these out and let us know what YOU think!

This recipe is super easy and quick. Here's what you'll need:
3 Cups Crispy Rice Cereal -- I got mine from Trader Joes, but you can use Rice Krispies or Kroger Brand
2 Scoops Vanilla Protein blend of choice -- I used Level 1 Vanilla Ice Cream for this one
1 Cup oats
1/4 Cup crushed Almonds
1/2 Cup Stevia or sweetener of choice
1 1/2 Cup Creamy Peanut Butter of Choice (I used natural unsalted)
3 Tbs Unsweetened Cocoa Powder
1/2 Cup Honey (Agave Nectar might also work well here)
1 Tsp Vanilla Extract
2 Tbs Coconut Oil -- may not need

Combine Rice Cereal, Protein Powder, Oats, and Almonds in a large bowl. Then combine Sweetener, Peanut Butter, Cocoa Powder, Honey, and Vanilla in a glass bowl and microwave in 30-second intervals until combined. I had to add a little water to the mixture in between the 3rd and 4th time in the microwave and it turned out perfect. Add the peanut butter mixture to the Rice cereal mixture and stir or mix with hands until the cereal mixture is all covered. I had to add a couple Tbs of Coconut Oil to the mixture to get it all sticking together well.

I then made these into balls and rolled them in cinnamon, topping some with Fat Free/Sugar Free Cheesecake Pudding and some with Fat Free/Sugar Free Chocolate Pudding. Stick them in the freezer for 30 minutes or so and enjoy!




Thanks to everyone who tried last week's recipe! This week, I made this Cran Apple Protein Crisp and the Mid 10 staff reviews were very high! And by that I mean the boys devoured the pie before I could even get pieces cut and placed on plates! And, with the nutmeg and cinnamon in the topping, it tastes and smells just like Christmas!

 Here's what I used for the Apple Mix (Base of the Pie):
 1 Tbsp Coconut Oil (You can also use olive oil, or any oil you prefer to cook with, I just like the  consistency of Coconut Oil for this recipe)
 4 Apples, cored and diced
 1 Cup Egg Whites
 1 Packet Truvia/Stevia/Your preferred sweetener (I equated this to about 1Tbsp)

 1 tsp All Spice
 1 tsp Cinnamon
 1/2 Cup Unsweetened Applesauce
 1 Scoop Level-1 Vanilla Ice Cream protein

**Mix in bowl**

For the Crumble Topping:
2 Cups Oats (Use whatever you've got in the cabinet, so you could use dry cereal if that's what you have)
1/2 Cup Egg Whites
1 tsp ground Flax Meal (this will not make or break the recipe if you do not have it)
1/2 Cup Cranberries -- I did half fresh and half dried.
1 tsp Vanilla Extract
2 tsp Maple Extract
2 tsp Cinnamon
2 tsp Nutmeg
3 Tbsp Truvia/Stevia/Sweetener of choice

**Mix, then add 6 Tbs of Coconut or preferred oil. The purpose of the oil is to get everything sticking together, so if you want to use Olive Oil or something else, just add a little until you reach the desired consitency**

Add your Apple Mixture to a greased pie plate and top with crumble topping. Cook uncovered in over for 35-40 minutes at 350. I increased the heat to 375 for the last 10 minutes so it would be extra crsipy on top!

If you want some extra flavor, I drizzled some Better N' Peanut Butter (Trader Joes) mixed with warm water and cinnamon on top while it was still warm.

Play around with this and have fun! I can't wait to see how you guys customize this one to make it your own!




This week’s quick and easy Food For You recipe is a great way to sweeten up your Greek yogurt without adding a ton of sugar! This recipe is very customizable and can even be thrown in the freezer to make your own frozen yogurt treat!

Here’s what you will need:

1 cup of your favorite Fat Free Plain Greek Yogurt

1 scoop of your favorite protein powder (any flavor!) – I made mine with Protein Evolution Cookies N’ Cream!

2 Tbs Stevia/Truvia/Your preferred sweetener

1 Tbs Unsweetened Cocoa Powder

                

If you want to eat the yogurt as is, simply mix everything together in a bowl and enjoy! If you like a smoothie consistency, just throw everything in a blender or food processor with some ice. You can also put this in the freezer for 45 minutes or so and enjoy as frozen yogurt!

Other possible flavors you could experiment with:

Level 1 Chocolate Peanut Butter protein powder, Natural peanut butter or PB2, and some frozen or fresh banana

Level 1 Vanilla Ice Cream protein powder, frozen or fresh blueberries, and 1/3 of a fruity flavored sugar-free fat-free Jello pudding mix  

Maximum Complex Vanilla protein powder, honey, and pecans

Remember, just use what you have in the cupboard and have fun!

Okay guys - This week's recipe is even easier than last week's!  We are going to make a low-sugar and high protein version of chocolate-covered strawberries! These will make you a hit at all the holiday parties you've got coming up! Give this recipe a shot, take a picture, and tag "Mid 10 Nutrition" on Facebook or Instagram for a $20 gift card in the store!

Here's what you will need:

Strawberries (a pound or so)
2 Scoops Chocolate flavored protein powder -- Level 1 Milk Chocolate or Chocolate Coconut would be perfect for this!
1 Tbsp. Unsweetened Baking Cocoa
2 Tbsp. Stevia (or whichever sweetener you prefer)

All you need to do is mix everything together. Then, add water about a Tbsp. at a time until you reach a thick, smooth consistency. You want to make sure you don't add too much water as the mixture will get  thin and runny, and therefore hard to work with. 

Next, just dip your strawberries in the chocolate mixture  and set them aside on some wax paper. At this point you can even sprinkle on a few unsweetened coconut shavings or chopped nuts. Have fun with it!

The final step is to throw these in your freezer for a bit to harden up, and that's it! Give them a try and let us know how it goes!  







Welcome to Mid 10's Food For You blog, where Anna will be posting a new recipe for you to try every Saturday! This week, it's NO BAKE Chocolate Peanut Butter cookies. This recipe is so easy and so delicious! Give it a try and post a picture on Facebook tagging "Mid 10 Nutrition" and we will give you a $20 Gift Card!

                               

1 1/2 Cup Oats
1/2 Cup Almond Milk (Or Regular Milk if you prefer)
1/4 Cup Stevia (Truvia, Splenda, etc.)
2 Tbs Unsweetened Cocoa Powder
1/4 Cup Unsweetened Apple Sauce
2 Tbs PB2 (Powdered Peanut Butter) -- Optional
2 Scoops Chocolate Protein Powder -- Optional, but makes a BIG taste difference -- I prefer to use Level-1 Chocolate Peanut Butter Cup for this one in particular

Now just mix everything together and form your cookies into balls. Place these on a plate covered with parchment paper or aluminum foil and throw these in the refrigerator to set for about 30 minutes and that's it! The batters tastes wonderful on these, so don't be surprised if you find yourself popping the fridge open and doing an early taste test :