Lemon Poppy Seed Protein Balls

Lemon Poppy Seed Protein Ball

These Lemon Poppy Seed Protein Balls have been a huge hit!! They are the perfect summery treat and an easy go-to for those busy days, or when you need a little pick me up!

* Makes 20

Ingredients
• 1/3 cup melted coconut oil
• 1/4 cup honey
• zest from 1 lemon
• juice from 1/2 a large lemon*
• pinch of sea salt
• 1/4 cup vanilla protein powder
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• heaping 1/4 cup shredded unsweetened coconut
• 1 tbsp poppy seeds

* use 3-4 tablespoons lemon juice, depending on how much of a lemon flavour you like

Instructions
1. In a large bowl whisk together coconut oil and honey until smooth.
2. Add in lemon zest and lemon juice, stir until combined.
3. Add in almond flour, sea salt, coconut flour, shredded coconut, poppy seeds and protein powder, stir until combined.
4. Form dough into balls (about the size of a golf ball). Place in the fridge for an hour to set, or for up to two weeks.

Paleo Banana Bread

paleo banana bread

If I could only bake one thing for the rest of my life, my Paleo Banana Bread would be hands down the winner. I hope you enjoy it as much as I do.

Ingredients
3/4 cup almond flour
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted and cooled
3 eggs
2 ripe bananas
1/4 cup maple syrup or honey (I have also used golden Lakanto and it turned out great!)
1/2 cup chopped walnuts
* optional toppings: chocolate chips, banana slices, walnuts

Instructions
1. Line 5x8’ loaf pan with parchment and preheat oven to 350°F.
2. Mix the dry ingredients together.
3. Add the wet ingredients together, mix well, and then add them into the dry ingredients until combined.
4. Add the batter to the loaf pan and add any optional toppings.
5.  Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
6. Cool, slice, & enjoy!

Zucchini Almond Butter Blondies

I love baking but I'm all about the one bowl & keeping it simple kinda recipes- less mess and no room for error ! These blondies are exactly that, AND I've snuck in some extra nutrients while you indulge from the zucchini... Enjoy!

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Ingredients
1 cup creamy almond butter
1/2 cup granulated sugar (I used Lakanto sweetener but you can also use coconut sugar)
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
tiny pinch of salt
1/2 cup dark chocolate chips
1 large zucchini, grated

Instructions
1. Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper
2. In a bowl, mix almond butter, sugar, egg, vanilla, baking soda and salt until well combined
3. Place grated zucchini in a towel and squeeze out any excess liquid. Fold zucchini and dark chocolate chips into the mixture.
4. Pour into prepared baking pan and evenly spread the mixture. Bake for 25-30 minutes
5. Let it cool slightly before serving

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!





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 kitchen towel and squeeze out as much of the liquid 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!