• 1 cup chopped dark chocolate
• 1 teaspoon vanilla
• 1 ½ cup raw pistachios
• ¼ cup unsweetened shredded coconut
• 1 pinch of Himalayan Pink Salt

Melt chocolate in a bowl (microwave or in a double boiler on the stove). Mix in coconut extract. Fold in pistachios.

Line a plate with parchment paper. Use a spoon to scoop a spoonful of the chocolate mixture and push onto the parchment paper. Sprinkle a tiny bit of salt and sprinkle with coconut.

Repeat with all the chocolate pistachios. Makes 10-12 clusters. Place in freezer and let cool for 30 minutes or more. Once chocolate is hard, eat up. 1 cluster is a serving size. Store in the refrigerator.

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• 2 tablespoon coconut/almond flour
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 TB sweetener (raw honey, maple sugar)
• ¼ cup unsweetened almond milk
• 1 egg white
• 2-3 tablespoon mashed banana
• 1 tablespoon dark chocolate chips

Directions: Add coconut flour, baking powder, and spices to a microwave-safe mug or bowl. Stir until well combined.

Add in sweetener of choice and milk, stirring until no clumps remain before adding in your egg white. Use a fork or whisk to beat the egg into the batter. Add banana, mixing well to make sure that everything is fully incorporated. Fold in chocolate chips, reserving a few to sprinkle on the top.

Microwave on high for 2 ½ to 3 minutes, depending on microwave strength and thickness of mug. Remove from microwave, grab a spoon, and enjoy!

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• 1 serving vanilla Greek Yogurt (full fat)
• 1 teaspoon almond butter
• 1 tablespoon mini dark chocolate chips

Directions: Just mix together ingredients and enjoy!

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• 1.5 cups almond milk
• ½ cup mashed banana
• 1 scoop vanilla protein powder
• 2 tablespoon almond butter
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• ¼ cup chia seeds
• Sea Salt, a pinch

Directions: Blend all ingredients, except chia seeds, until smooth. Place the blended mixture into a reseal-able large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.

Place in refrigerator overnight or for at least 3+ hours. Feel free to shake jars once or twice in between to make sure they don’t become too gelatinous. Breakfast, snack or post workout recovery is served!

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Dry Ingredients:
• 1 ½ cup almond flour
• 1/3 cup organic raw coconut flour (Can be substituted with almond flour)
• 1 – 2 pinch Himalayan pink salt

Wet Ingredients:
• 6 tablespoon maple syrup, or coconut nectar, or raw honey)
• 1/4-1/3 cup organic lemon juice
• 1 tablespoon organic lemon zest • 2 teaspoon organic vanilla extract
• 1/4 cup organic coconut oil (+ 1 TB, melted/liquid)

Directions: Add all the dry ingredients into a bowl and fold together. Next, add all the wet ingredients (EXCEPT the coconut oil) to a separate small bowl and mix

Slowly add the wet ingredients (EXCEPT the coconut oil) to the dry ingredients until they are mixed well. Slowly add the melted/liquid coconut oil and mix until it is blended in.

Take out about a spoonful at a time and roll them in the palms of your hand into a bite-sized ball.

Leave them plain or roll in shredded coconut flakes, almond flour, or sprinkle with coconut sugar. Put them in the refrigerator to firm for about 20-30 minutes. Keep them in the cold until ready to serve because they will get soft/mushy if left out at room temperature. Enjoy!

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