Happiness is always having my next snack prepared.

Coconut Oil Fat Bombs

These 5-ingredient coconut oil bombs melt in your mouth and pack a dose of energy!
  •  2 cups shredded unsweetened coconut
  •  1/3 cup coconut oil, melted
  •  2 T raw honey
  •  4 ounces raw dark chocolate chips
  •  1/2 t vanilla bean powder, optional


  •  In a blender, add shredded coconut, coconut oil, raw honey and vanilla bean powder. Blend until mixture is fine and crumbled.
  •  Line a small baking sheet or plate with wax paper. Using a tablespoon-size measuring spoon, scoop mixture and form into small mounds, using your hands. Set onto wax paper. Place in freezer 10 minutes to set.
  •  Using a double boiler, melt chocolate until smooth. Use a butterknife to drizzle coconut bombs with chocolate. Place back into refrigerator to set 10 minutes. Store in refrigerator.

Chunky Monkey Oat Bars


  • 2 large (50 grams each) eggs
  • 1/2 cup (130 grams) peanut butter
  • 1/4 cup (450 grams) puréed or finely chopped pitted dates
  • 1 medium (120 grams) banana, mashed
  • 1 teaspoon vanilla extract
  • 1 cup (80 grams) rolled oats (certified gluten-free if necessary)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120 grams) dark chocolate chunks or mini morsels (certified gluten-free if necessary)
  • 1/4 cup (30 grams) chopped walnuts


Preheat oven to 350°F. Line an 8-inch baking dish with nonstick foil or parchment paper.

Combine eggs, peanut butter, dates, banana and vanilla in a mixing bowl. Use a hand mixer to combine until well blended. Stir in oats, baking powder and salt. Fold in chocolate chunks and nuts.

Press mixture into prepared pan. Bake 18–20 minutes, until edges are lightly browned. Cool in pan for 10 minutes; lift up foil or parchment, and cool on wire rack. Cut into 10 bars.

Nutrition Information

Serves: 10 |  Serving Size: 1 bar (70 grams)

Per serving: Calories: 221; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 37mg; Sodium: 134mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 12g; Protein: 6g

Nutrition Bonus: Potassium: 130mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 2%; Calcium: 1%





Salsa with Baked Sweet Potato chips
Chip Ingredients
  1. 2 large sweet potatoes
  2. 2 tbsp melted coconut oil
  3. 2 tsp dried rosemary
  4. 1 tsp sea salt
  1. Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.
  2. Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
Salsa Ingredients
  • 10 fresh Roma tomatoes
  • ⅔ cup onion, diced
  • 2 garlic cloves, minced
  • ½ tsp sugar
  • 1 tsp cumin
  • ½ cup cilantro
  • the juice of 1 lime
  • ½ tsp salt
  • 1 jalapeno pepper, seeds removed, diced
  • 1 poblano pepper, seeds removed, diced
  1. Rinse and dry the tomatoes. Slice the ends off and cut in half.
  2. Squeeze the tomato in your hands to remove juice and seeds.
  3. Put tomatoes in a large food processor.
  4. Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
  5. Put all remaining ingredients in to the food processor with the tomatoes.
  6. Pulse 3-5 times until well combined, but still chunky.
  7. Eat right away or store in the fridge for up to 5 days
You may want to add another jalapeno if you like your salsa spicier!

Raspberry Almond Butter “Ice Cream” 

Simple – Simple Prep!

For EACH serving use:

  • 1 FROZEN chopped banana
  • 1 Tbsp Almond Butter
  • 1 cup frozen Raspberries


  1. Blend in the blender, until desired consistency.
  2. You may need to stop the blender or food processor several times to stir.
  3. Drizzle with more almond butter, top with sliced almonds, or dark cacao – Or maybe both

Boil eggs in hot water for 10 minutes. Immediately move eggs to ice cold water. This helps eggs to peel easier. Store in fridge until ready to eat. 











Yield appox. 30 balls  (6 Servings)


1.  Combine in large bowl:

2.  Use your hands to combine well, and form into 1 inch round balls.
3.  Keep them refrigerated or frozen. – I prefer these frozen!



Apple with Raw Mixed Nuts

1/4th Cup raw nuts

1 medium apple


yummy eaasy snack you can keep in your car for busy days

Salad Jar

2 Tbsp fresh squeezed lime juice

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp chopped cilantro leaves
  • 1 tsp favorite hot sauce
  • 1/2 tsp minced garlic
  • Sea salt and pepper to taste


  Layer the salad ingredients in the following order. Dressing always goes on the bottom, then protein, then vegetables, nuts and seeds, and very last is the salad greens. 


From the Bottom-up:

  • Lime Vinaigrette dressing found above
  • Protein source: (Chicken, Salmon, Shrimp, Beans or Nuts)
  • Diced Red Onion
  • Diced Peppers (any type)
  • Diced Tomato (grape or cherry tomatoes actually work best because they have lower moisture content. Consider this if you need the jars to last for several days)
  • Add your Favorite Salad Greens
  • Diced Avocado squeezed with fresh lime (avocado will last 1 day-max, consider adding last minute for best results)



Oatmeal Raisin Cookie Protein Balls

1 C oats

1/4 C natural raw peanut butter

1/2 C raw unfiltered honey

1-2 scoops XR nutrition Vanilla Protein Plus Powder

1 tsp vanilla

1 C finely chopped walnuts

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 C raisins


Put all ingredients into a kitchen aid mixer. Mix until well blended. 1 min. Use a cookie scoop to make 1 inch balls. Store in fridge. 





This recipe is time consuming and has a ton of ingredients but it is totally worth it. Ready??


2 Cup plain Greek yogurt

3 Tbsp Ranch dressing seasoning


Mix together.





Green MONSTER smoothie


1 C cake batter muscle egg

2 Tbsp raw peanut butter

1 C spinach

1 t chia seeds

1/2 C ice



Put all ingredients in a blender. Blend until smooth. Pour into a glass and enjoy. 


Veggies and Dip Jar


1 red bell pepper

2 stick of celery

1 carrot


4 Tbsp hummus


Cut the veggies into sticks. Place veggies in the jar. Place the hummus in a plastic cup that is the same diameter as your jar. Put the jar ring around the plastic cup and place the jar lid on top. screw the jar onto the lid/plastic cup. Store in fridge for 3 days.

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