Meal prepping is a fantastic way to make sure you stay on track with your eating during the week. It can also be a HUGE timesaver. I don’t know about you, but if there is something I can do now that will save me tons of time later I’m all for it.
Every week I try to prep up a few things for breakfast lunch and dinner so I’m armed with lots of healthy options that I don’t have to think about. This is the number one thing I also encourage my clients to do, especially if they are trying to lose weight or reach specific goals.
People are usually pretty good about prepping big main meals, but neglect to prepare for snacks and treats. Snacking and little treats are the things that can add up quickly if we’re not paying attention. So today I’m sharing two of my own recipes for quick, healthy treats that you can prep ahead and enjoy later. (or now)
For those of you who need a sweet treat after dinner or enjoy a daily chocolate fix you’re going to LOVE THESE!
Give them a try and let me know what you think. Don’t be afraid to make your own substitutions and share them with me !
Cookie Dough Buckeyes
- 1 can garbanzo beans
- 1/2 cup natural peanut butter unsalted
- 1 packet/scoop vanilla protein powder of your choice (I used Labrada Lean Body For Her)
- 1 packet matcha (optional
- 1 tbsp metled coconut oil
- 1/4 cup flax seed
- 2-3 tbsp agave nectar or sweetener of your choice
- dark chocolate for melting & 1 extra tbs of melted coconut oil
Place the garbanzo beans in a food processor and blend for about 30 seconds. Add all of the remaining ingredients except for the dark chocolate and process until dough like. Roll the dough into balls ( makes about 20 good size balls) and place on wax paper. Melt the chocolate and extra coconut oil and drizzle over balls. You can eat at room temperature or place in freezer to harden and store in refrigerator for up to 1 week.
Each ball contains almost 5 grams of protein and is about 70 calories. Two or three of these would make a great little snack or pre-workout energy boost too!
Chocolate Dipped Pineapple Chunks
- pineapple chunks ( I bought a container pre-cut from Whole Foods )
- dark chocolate for melting
- unsweetened coconut shreds
Melt chocolate. Dip pineapple chunks into chocolate with a toothpick and sprinkle with coconut. Place on cookie sheet lined with wax paper. Refrigerate until chocolate is hardened and then transfer to an airtight container and place back in refrigerator.
*Note- you can use dairy free chocolate in place of regular chocolate to make these treats truly dairy free. I used 1/2 a bag of Whole Foods 365 brand Dark Chocolate Baking Chunks.