Chia Pudding

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(1-2 servings)

Ingredients:
3 tablespoons chia seeds
1 tablespoon hemp seeds
2/3 cup unsweetened almond milk
1/2 tsp vanilla

Toppings (optional):
Fresh raspberries, cinnamon, cacao nibs, nut butter, hemp seeds, etc..

Instructions:
1. Combine all ingredients in bowl or jar and stir/whisk vigorously.
2. Store in air-tight container or mason jar overnight, or for at least for an hour to allow mixture to thicken.
3. In the morning, top with fresh fruit, nuts, cacao nibs, nut butter, etc, and enjoy!

Chewy Granola Bars

These Chewy Granola Bars are just like the classic Quaker bars, minus the added corn syrup, modified milk ingredients, canola oil, artificial flavours and…. massive amounts of sugar!!

These bars have just 6 ingredients and taste just as good (if not better). They make for the perfect snack for on the road or at school.

Enjoy,
xo Kylie

Chewy Granola Bars

Ingredients:
2 cups gluten free oats
1 cup plain rice puffs (I use Nature's Path Organic Rice Puffs Cereal)
3⁄4 cup almond butter*
1⁄3 cup honey
1⁄2 cup mini chocolate chips (I use Enjoy Life for dairy free)
2 eggs

*Use sunflower seed butter for nut free & school friendly option.


Instructions:

1. Preheat oven to 350°F.
2. Combine all ingredients in
one bowl and mix well.
3. Transfer mixed ingredients to a greased (or parchment paper lined) 9 x 9 inch baking dish.
4. Bake for 14 minutes.

5. Let cool for 10 mins and then cut into 24 pieces.

** Store in fridge or freezer

Chocolate & Cashew Butter Cups

KICK THAT SUGAR CRAVING!!!
Did you know that the best way to kick a sugar craving is to consume healthy fats? These Chocolate & Cashew butter cups are packed with healthy fats and are paleo AND keto friendly!

Don’t forget to tag me in your Kylie Jurchuk Nutrition recipe creations! And if you ever add your own spin, let me know about it!

Xo, Kylie

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Makes 8-10 cups

Ingredients:

Chocolate layer:
100g dark chocolate bar, 80-90%
1-2 tablespoons coconut oil

Cashew Butter layer:
1/2 cup cashew butter (or any nut/ seed butter)
1-2 tablespoons coconut oil
Optional: 1-2 tablespoons sweetener of choice

Cocoa Butter layer:
1/2 cup cocoa butter pieces (food grade- I use the Bulletproof brand)
1-2 tablespoons coconut oil
** Can also use coconut butter rather than cocoa butter.

Instructions:

Before starting,
here’s how I fake a double broiler to melt each layer: https://thetoughcookie.com/basics/making-a-double-boiler-2/

  1. Line a muffin tin with liners (I use silicon liners).

  2. In a double broiler, mix together the chocolate layer ingredients over medium/low heat and stir until melted.

  3. Pour into the muffin liners and shake a little so the chocolate is evenly distributed.

  4. Add to freezer (10 mins) and begin making the cashew butter layer.

  5. In a double broiler, mix together the cashew butter layer ingredients over medium/low heat and stir until melted.

  6. Pour on top of frozen chocolate layer and shake a little so the cashew butter layer is evenly distributed.

  7. Add to freezer (10 mins) and begin making the cocoa butter layer.

  8. In a double broiler, mix together the cocoa butter layer ingredients over medium/low heat and stir until melted.

  9. Pour on top of cashew butter layer and shake a little so the cocoa butter layer is evenly distributed.

  10. Finally, freeze for one hour to set.


    Let cup sit out for 3-5 minutes before indulging.
    ** Store in freezer for up to a month or so!

Chocolate Chip Pistachio Cookies

I’ve had a serious craving for chocolate chip cookies for WEEKS now! I was wanting something a little different, a classic chocolate chip cookie with a spin... welcome my Chocolate Chip Pistachio Cookies. These cookies are paleo, gluten free, dairy free, and are absolutely delicious.

Enjoy,
xo Kylie

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Makes 18-20 cookies

Ingredients

2 1/2 cups almond flour
1 teaspoon baking powder
Pinch of sea salt
1/2 cup Lakanto golden sweetener, or coconut sugar
1/2 cup ghee, butter or coconut oil
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup pistachios, chopped
1/2 cup chocolate chips, dairy free


Instructions

1. Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
2. In a food processor, combine eggs, Lakanto golden sweetener, ghee and vanilla until smooth.
3. In a medium bowl, combine almond flour, salt and baking powder.
4. Fold in wet mixture into dry ingredients until well combined.
5. Fold in chocolate chips until well combined. Careful not to over mix, we want the cookies to be soft and fluffy!
6. Roll into cookies and place on parchment paper. Cookies will spread to be sure to leave 1 1/2 between each cookie. Then top with pistachios and extra chocolate chips.
8. Bake for 13 minutes or until the edges are golden brown.

Let cool for 10 minutes and indulge!





Vanilla Cake Protein Balls

These no bake Vanilla Cake Protein Balls are my absolute FAVOURITE! They are a great source of protein and fat which will help repair your muscles, fuel your brain and keep you full for longer! Best part- they contain absolutely NO SUGAR! (Thanks to Lakanto golden sweetener). This makes them Paleo, Keto, Low carb, diabetic, candida and vegan friendly. I will give you guys a fair warning.... it's almost impossible to eat just one of these yummy protein balls. 

Although this sweetener really is key to making them taste like a frosted vanilla cake **heart eyes**, you may also roll them in shredded coconut or lightly sprinkle with coconut sugar.

For those of you in Cornwall, ON, email or send me a message to purchase Lakanto sweetener.

Vanilla Cake Protein Balls

Makes 14-16 protein balls

Ingredients

1 1/3 cup almond flour
1/3 cup vanilla protein powder*
1/4 cup unsweetened almond milk
1/4 cup coconut oil, melted
Pinch of pink Himalayan salt
1-2 tablespoons Lakanto golden sweetener
1 teaspoon vanilla extract

* I use Sun Warrior- Warrior blend in Vanilla

Instructions

1. Line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, protein powder, coconut oil, almond milk, and salt until well combined.
3, Pour Lakanto sweetener into a bowl. Make 1 tablespoon sized balls of dough. Roll each dough ball in sweetener and place on baking sheet.
4. Place baking sheet in the freezer to set for at least an hour. 

Will keep well in the fridge for up to 2 weeks or in the freezer for 1 month.

Blueberry Zucchini Muffins

It's that time of year again.... back to school!! These Blueberry Zucchini Muffins make for a quick and easy breakfast or after school snack! Having a hard time getting veggies into your little ones, your teens or maybe even yourself!? These muffins are packed with zucchini but I promise you'll never even know it's there! These muffins also freeze well.

** To makes these school friendly (nut free) use a nut butter alternative such as sunflower seed butter.

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Makes 12

Ingredients

1 cup grated zucchini
1 cup creamy almond butter*
1/4 cup honey or maple syrup**
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 taspoon baking soda
1 teaspoon apple cider vinegar
1 1/4 cup fresh blueberries

* Use sunflower seed butter for nut free version
** Increase to 1/3 cup if you want these a little sweeter

Instructions

1. Preheat your oven to 300ºF and line a 12-hole muffin tin.
2. Wrap the grated zucchini in a clean bowl and squeeze out as much of the moisture as you can. Set aside.
3. In a bowl, combine almond butter, honey or maple syrup, eggs, vanilla, cinnamon, baking soda and apple cider vinegar. Mix with a spoon.
4. Add just 1 cup blueberries and the grated zucchini. Fold in until everything is well incorporated.
5. Portion out the batter between the 12 prepared muffin holes and top with the remaining 1/4 cup blueberries.
6. Bake for 20-25 minutes or until the toothpick inserted into the middle of a muffin comes out clean
7. Allow for muffins to cool for 10 minutes before enjoying!