Tag: snack

Recipes and products that are quick, easy, and delicious for a afternoon pick me up

Dairy Free Peanut Butter Blossoms

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Hey Sunny Siders, I’m back with a spin of my favorite holiday cookie recipe. These dairy free peanut butter blossoms are sure to knock your socks off.

Ingredients:

• 1/2 C Margarine

• 1/2 C Crunchy Peanut Butter (Crazy Richard’s Peanut Butter)

• 1/2 C Swerve Granular Sugar replacement

• 1/2 C Coconut Sugar

• 1 Egg

• 1 tsp Vanilla

• 1 & 3/4 C Flour

• 1 tsp Baking Soda

• 1/2 tsp Salt

• Dairy Free Chocolate Chunks

Directions:

1) Preheat oven to 350 degrees Fahrenheit

2) Cream margarine, peanut butter, and both sugars

3) Add in egg and vanilla until we’ll combined

4) Fold in flour, baking soda, and salt

5) Roll into balls and coat in sugar

6) Bake for 6 minutes before topping with dairy free chocolate chips and baking for another 3-5 minutes

I hope you all enjoyed this dairy free spin on a classic cookie. Be sure to let me know if you decide to give it a try for yourself.

Sincerely,

Sunnysidewithsiri

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Pumpkin Spice Cake with Yogurt Frosting

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Hey Sunny Siders, and welcome to another Foodie Friday! Today I have the most moist and decadent pumpkin cake recipe for you all! It is truly a show stopper.

Ingredients:

• 1 C Peanut Butter

• 1/3 C Pumpkin Purée

• 1/4 C Maple Syrup

• 1 Egg, beaten

• 1 tsp Vanilla Extract

• 2 tsp Pumpkin Pie Spice

• 1/2 tsp Baking Soda

• 1/2 tsp Salt

Directions:

1. Preheat oven to 350 Degrees Fahrenheit.

2. In a bowl, whisk egg until beaten.

3. Add peanut butter, maple syrup, pumpkin purée, and vanilla extract to bowl with egg and mix together thoroughly.

4. Add pumpkin pie spice, baking soda, and salt to wet ingredients and mix until thoroughly combined.

5. Grease an 8×8 baking dish with non-stick cooking spray and pour batter into dish.

6. Wack dish on counter to level batter and remove bubbles.

7. Bake for 20 minutes or until a toothpick comes out clean.

8. Wait for cake to cool to room temperature before topping with lactose free vanilla yogurt mixed with additional pumpkin pie spice.

9. Slice bars and enjoy!

Nutritional Information:

• 194.8 Calories

• 14.8 g Fat

• 11.1 g Carbohydrate

• 3 g Dietary Fiber

• 8 g Suger

• 8.2 g Protein

I hope you all enjoyed this amazing recipe! Be sure to let me know if you decide to give it a try for yourself!

Sincerely, Sunnysidewithsiri

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Snickers Protein Shake

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Hey Sunny Siders, and welcome to another Workout Wednesday! Today I am bringing you another protein shake recipe that is sure to knock your socks off! If you are a fan of Snickers or just chocolate, caramel, and peanuts in general, then this shake is for you!

Ingredients:

• 8 oz Almond Milk

• 1 Scoop Chocolate Protein Powder

• 1 Scoop Caramel Toffee Protein Powder

• 1 tsp Chocolate Pudding

• 1 tsp Vanilla Extract

• 2 T Peanut Butter or Peanut Butter Powder (forever and always Crazy Richards)

Directions:

1) Add milk, protein powders, pudding, vanilla extract, and half the peanut butter to a blender.

2) Add ice and blend until desired thickness is achieved

3) Line glass with remaining peanut butter, then pour shake into glass.

4) Enjoy!

Nutritional Information:

• 395 Calories
• 20 g fat
• 21 g Carbohydrate
• 5 g Dietary Fiber
• 14 g Sugar
• 38 g Protein

I hope you enjoyed this quick, easy, and delicious protein shake recipe! Let me know in the comments below if you decide to try it out for yourself!

Sincerely, Sunnysidewithsiri

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Peanut Butter Blondies

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Hello Sunny Siders, and welcome to another Foodie Friday! Today I’m bringing you a new recipe that I cannot get over how delicious they are. These Blondies are super moist, decadent, and have the perfect amount of chocolate to peanut butter flavors.

Ingredients:

• 1 C Peanut Butter

• 1 Ripe Banana, Mashed

• 1/4 C Maple Syrup

• 1 Egg, Beaten

• 1/4 C Chocolate Chips

• 1 tsp Vanilla Extract

• 1/2 tsp Baking Soda

Directions:

1) Pre-heat oven to 350 degrees Fahrenheit and grease an 8×8 baking tray with non-stick spray.

2) Peel ripened banana and mash, using a fork. Then, crack egg into a separate bowl and beat it using a fork.

3) Add peanut butter, maple syrup, egg, vanilla extract, and baking soda to the bowl containing the mashed banana. Then using a hand mixer mix all the ingredients together until fully combined.

4) Once batter is mixed, add in chocolate chips and fold using a spatula. Then transfer batter to making tray.

5) Bake at 350 for 15-20 minutes until fully cooked, but still springy on top.

6) Let rest until fully cooked before cutting into 9 slices.

7) Enjoy!

I hope you all enjoyed this healthier take on a Blondies! Let me know in the comments if you give this recipe a try!

Sincerely, Sunnysidewithsiri

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Caribbean Zucchini Bread

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Hey Sunny Siders, welcome to another Foodie Friday! Today I’m sharing my absolute FAVORITE zucchini bread recipe. It’s dairy, gluten, refined sugar free, and will knock your socks off!

Ingredients:

• 4 1/4 C Oat Flour

• 1 tsp Salt

• 1 tsp Baking Soda

• 1 1/2 tsp Baking Powder

• 1 1/2 tsp Cinnamon

• 1/2 tsp Nutmeg

• 2 Ripe Bananas

• 3 Eggs

• 1/4 C Vegetable Oil

• 1/4 C Pineapple Juice

• 1/2 C Crushed Pineapple

• 1 tsp Vanilla

• 1 tsp Coconut Extract

• 2 1/2 C Grated Zucchini

• 1/2 C Shredded Coconut

• 1 C Walnuts

Directions:

1. Preheat oven to 325 *F. Grease 2 large loaf pans or 4 small ones with cooking spray.

2. In a bowl, whisk together oat four, salt, baking powder, baking soda, cinnamon, and nutmeg until combined.

3. Using a mixer, beat together bananas, eggs, oil, pineapple juice, pineapple, sugar, brown sugar, vanilla, and coconut extract until smooth.

4. Using paddle attachment, slowly add flour mixture to banana mixture until fully incorporated.

5. By hand, fold in zucchini, walnuts, and coconut.

6. Pour batter into loaf pans and bake for 40-50 minutes until a toothpick inserted into center of bread comes out clean.

7. Let cool and then enjoy!

Nutritional Information: (Per one mini loaf cut into 9 slices)

• 95 Calories

• 5.3 g Fat

• 9.8 g Carbohydrates

• 1.6 g Dietary Fiber

• 1.9 g Sugar

• 2.7 g Protein

I hope you all enjoy this delicious zucchini bread recipe! Let me know in the comments below if you try it out for yourself!

Sincerely, Sunnysidewithsiri

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Blueberry Lemon Coconut Muffins

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Hello Sunny Siders, and welcome to another Foodie Friday! I played around with one of my personal favorite recipes I’ve created and made it EVEN BETTER THAN BEFORE! This recipe is dairy and gluten free, and packs in a ton of flavor! I have been loving eating one of these bad boys with a bit of peanut butter and a sprinkle of cinnamon on top.

Ingredients:

Recipe Yields 12 Muffins

Ingredients:

• 2 C Oat Flour

• 3 tsp Baking Soda

• 1/2 tsp Salt

• 1 C Almond Milk

• 1 C Frozen Blueberries

• 1/4 C Coconut Sugar

• 1/4 C Margarine

• 1/2 C Shredded Coconut

• 1 tsp Vanilla Extract

• 1 tsp Coconut Extract

• 1 tsp Lemon Zest

• 1 T Lemon Juice

Directions:

Preheat oven to 350 Degrees Fahrenheit

1. In a Stan Mixer, add sugar, vanilla, lemon juice, milk, and margarine until combined

2. Slowly add in self-rising flour until thoroughly incorporated

3. Add in frozen blueberries and shredded coconut and use a spatula to mix by had

4. Scoop out dough into muffin tray lined with cupcake liners, then sprinkle shredded coconut over top

5. Bake for 25-30 minutes until golden brown, rotating the pan half way through

NUTRITIONAL INFORMATION:

• 140.6 Calories Per Muffin

• 7.8 g Fat

• 15 g Carbohydrate

• 1 g Dietary Fiber

• 2.6 g Sugar

• 2.9 g Protein

I hope you all enjoy this amazing muffin recipe! Be sure to let me know if you decide to give it a try for yourself!

Sincerely, Sunnysidewithsiri

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Protein Brownie Shake

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Hey Sunny Siders, and welcome to another Workout Wednesday! Today I have whipped up probably my greatest shake recipe yet! It is basically like eating a dessert but it’s JAM PACKED with protein and natural sugars!

Ingredients:

For Brownies:

• 1 1/2 C Mashed Sweet Potato

• 1/2 C Peanut Butter

• 2 Eggs

• 1/4 C Cocoa Powder

• 1/2 C Chocolate Protein Powder

• 1 tsp Vanilla

• 1/2 tsp Cinnamon

• 1/2 tsp Baking Soda

• 1/4 tsp Salt

For Protein Shake:

• 8 oz Almond Milk

• 1 Frozen Banana

• 1 Scoop Vanilla Protein Powder

• 1 tsp Vanilla

• 1 tsp Sugar Free Vanilla Pudding

• 1 1/2 Protein Brownies

• 1/2 Protein Brownie for topping

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Using a fork, pierce holes into the skin of sweet potato and microwave on high for 5 minutes or until fork tender.

3) Once sweet potato has cooked, peel of skin and using a hand mixer beat on high until creamy.

4) Add in eggs, one at a time, until fully. When eggs are fully incorporated, add in peanut butter and vanilla.

5) Then add in protein powder, cocoa, baking soda, salt, and cinnamon.

6) Place Brownie mixture into greased 8×8 baking dish. Drizzle extra peanut butter over top of brownie mixture.

7) Bake for 12 minutes, then remove from oven and give the pan a hard wack on the counter. Continue to bake for an additional 12 minutes after wacking. (Total bake time of 24 minutes)

8) Wait for Brownies to cool completely before slicing into 9 pieces.

9) Add Add milk, Vanilla protein powder, banana, pudding, vanilla extract, and 1 1/2 brownies to blender

10) Blend to desired thickness

11) Top with remaining 1/2 of a brownie

12) Enjoy!

NUTRITIONAL INFORMATION:

• 550 Calories

• 18.4 g Fat

• 63.2 g Carbohydrate

• 8.5 g Dietary Fiber

• 23.8 g Sugar

• 41.5 g Protein

Please let me know if you decide to give this protein shake recipe a try! It is honestly one of my favorite recipes of all time!

Sincerely, Sunnysidewithsiri

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Peanut Butter Swirl Sweet Potato Brownies

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Hello Sunny Siders, and welcome to another Foodie Friday! Today I have another healthy but delicious dessert recipe for you all. These sweet potato brownies are so decadent and fudgy, they almost melt in your mouth. Best part, they are dairy and gluten free and have zero added sugar!

Ingredients:

• 1 1/2 C Mashed Sweet Potato

• 1/2 C Smooth Peanut Butter

• 2 Eggs

• 1/4 C Cacao Powder

• 1/2 C Chocolate Protein Powder

• 1 tsp Vanilla

• 1/2 tsp Cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Using a fork, pierce holes into the skin of sweet potato and microwave on high for 5 minutes or until fork tender.

3) Once sweet potato has cooked, peel of skin and using a hand mixer beat on high until creamy.

4) Add in eggs, one at a time, until fully. When eggs are fully incorporated, add in peanut butter and vanilla.

5) Then add in protein powder, cocoa, baking soda, salt, and cinnamon.

6) Place Brownie mixture into greased 8×8 baking dish. Drizzle extra peanut butter over top of brownie mixture.

7) Bake for 12 minutes, then remove from oven and give the pan a hard wack on the counter. Continue to bake for an additional 12 minutes after wacking. (Total bake time of 24 minutes)

8) Wait for Brownies to cool completely before slicing into 9 pieces.

9) Enjoy!

Nutritional Information:

• 170 Calories

• 8.5 g Fat

• 13.1 g Carbohydrate

• 2.7 g Dietary Fiber

• 4.4 g Sugar

• 10.1 g Protein

I hope you enjoyed this quick, easy, and delicious protein brownie recipe! Be sure to let me know in the comments below if you give them a try for yourself.

Sincerely, Sunnysidewithsiri

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Peanut Butter Banana Protein Shake

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Hey foodies, and welcome to another Workout Wednesday! Today I have another pre/post workout shake that will leave you feeling full, satisfied, and ready to take on the day. It’s super simple but packs in a lot of flavor.

Ingredients:

• 8 oz milk of choice (I used almond milk)

• 1 Medium Frozen Banana

• 1 Scoop Vanilla Protein Powder***

• 1 tsp sugar free vanilla pudding

• 1 tsp vanilla extract

• 2 T Peanut Butter

• Cinnamon

• Ice

Directions:

1. Add milk, protein powder, peanut butter, ice, banana, pudding, and vanilla extract to blender

2. Blend to desired thickness

3. Top with sprinkle of cinnamon

4. Enjoy!

Nutritional Information:

• 390 Calories

• 17.4 g fat

• 42 Carbohydrate

• 6.1 g Dietary Fiber

• 17 g Sugar

• 29.3 g Protein

** Use code sunnysidewithsiri for 15% off your FNX Fit Purchase!

I hope you all enjoyed another quick, easy, and delicious protein shake recipe! Let me know in the comments below if you decide to try it out for yourself.

Sincerely, Sunnysidewithsiri

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Chocolate Peanut Butter Pretzel Bars

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Hello foodies and welcome to another Foodie Friday! Today, I have an insanely delicious dessert recipe for you all to try. It had chocolate, peanut butter, and pretzels… what’s not to love!

Ingredients:

Pretzel Base:

• 2 1/2 C crushed pretzels

• 3/4 C Melted Butter

• 2 cups Powdered Sugar

• 1 C Peanut Butter

Chocolate Topping:

• 2 C Semi-sweet Chocolate Chips

• 1/3 C Peanut Butter

Directions:

1) Line a 9 x 13 baking dish with parchment paper and set aside.

2) Using a rolling pin, crush 4 C of pretzels into pretzel crumbs. Then, in a large bowl, add the crushed pretzels and powdered sugar. Mix together with a whisk until pretzels are coated well.

3) Add in the melted butter and stir until well combined (mixture should look like little crumbs).

4) Mix all natural smooth peanut butter into the pretzel mixture until all is incorporated.

5) Scoop the mixture into baking dish and spread evenly in a thin layer.

6) Using another piece of parchment paper, press down with the back of a measuring cup to help level the mixture.

7) For the topping, place the chocolate chips and peanut butter to a microwave-safe bowl.

8) Heat the chocolate and peanut butter in the microwave on half-power. Start with 1 minute and stir then 15 second intervals stirring in between until chocolate is smooth.

9) Pour the chocolate mixture over the pretzel base, and use a spatula to smooth the top layer evenly.

10) Cover baking dish with lid and or plastic wrap and freeze for at least an hour before slicing. Store in the refrigerator until ready to eat.

11) Enjoy!

Let me know if you decide to make these delectable bars in the comments below!

Sincerely, Sunnysidewithsiri

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