Sweet Treats

Peanut Butter Energy Bites

Did you know that big bag of Progenex sitting in your pantry has more uses than one? Sure you can mix it with water post WOD or milk when you’re feeling fancy, but how about when you need a decadent little bite mid-day to keep your hunger at bay? Well that’s when you mix it with peanut butter. Yes you read right, Progenex more muscle blended smooth with peanut butter and naturally sweet dates is the perfect little bite to give you high quality protein, carbs, and healthy fat so you can satisfy that sweet tooth and get on with your day!



Peanut Butter Protein Bites

Makes 8-10 bites


  • 4 Medjool Dates, pitted
  • 4 tablespoons Natural Chunky Peanut Butter
  • 1 scoop Progenex More Muscle
  • 2 teaspoons chia seeds, ground (optional)


Place all ingredients in a small food processor and blend until combined. Roll the mixture into 8-10 small bites (roughly sized between a teaspoon and a tablespoon). Store in an airtight container in the refrigerator.

Notes: If you’re not using Medjool Dates (the bigger ones) then use about 6 regular pitted dates. Definitely go for the natural peanut butter here. We want good quality healthy fats, not processed sugar that gets passed off as a healthy fat. You can use any flavor More Muscle you’d like here! I was really digging the cookies & cream because you get those little cookie pieces in there, but the chocolate was really good too.


MMMM  YUM. Look at all that delicious. Don’t go overboard on these (It’s very easy to… trust me… I know.) The high fat content isn’t great for quick release into those muscles of yours (which is what you need immediately post WOD) so try not to have them as your go-to post WOD snack. They’re better when hunger strikes outside of that hour window on either side of your workout.




Sweet Potato Waffles

Sweet potato season is coming in hot. You’re gonna want some sweet potato centric recipes for the cool fall days ahead. Luckily for you guys, every season is sweet potato season in our house, so I’ve got plenty coming your way. Almost anytime I can add sweet potatoes to a recipe I’ll do it.


And thus my adventure to find the perfect sweet potato waffle began. I tried to go paleo on these, experimented with coconut flour recipes and blah blah they all fell apart. It would have been fine if you’re into eating a pile of broken mushy sweet potato waffles (which doesn’t sound too bad right about now), but I had bigger plans for my waffles. I needed a sturdy waffle to hold up as the base for some turkey cobb sandwiches I had been dreaming up. So, I threw the paleo requirement out the window and went for these sweet potato beauties.

Sweet Potato Waffles

Makes 8-10 medium sized waffles

Adapted from Joy The Baker


  • 2 small sweet potatoes
  • 1 1/2 cups all purpose or whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 T packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 5 T unsalted kerrygold butter, melted
  • 2 T maple syrup
  • 1 1/4 cup buttermilk (or make butter milk with just under 1 1/4 cup milk and 1 tablespoon fresh lemon juice)


To roast your potatoes, preheat the oven to 375 degrees F. Place your sweet potatoes on a baking dish and rub with olive oil. Roast until you can insert a fork into the potatoes with no resistance. This could take anywhere from 45 to 60 minutes depending on the size of your sweet potatoes. Allow your potatoes to cool, remove the skin and mash in a medium bowl with a fork. This step can also be done in advance.

In a medium bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

In another medium bowl or a standing mixer, beat together the brown sugar and eggs until well combined. Add in the vanilla. Whisk in the melted butter, syrup, and buttermilk.

Add in the sweet potatoes and all the dry ingredients, mix until combined. Allow this mix to rest as you heat up your waffle iron.

Spray your waffle iron and pour in 1/4-1/3 cup batter for each waffle for a medium sized waffle and cook according to waffle iron instructions. Serve however your heart desires. Mine served as the bread for a delectable sandwich. These also freeze well!


treat yo self

Posted by Corie

You’ve been working hard. You’ve been eating good and getting shit done. It’s time to treat yo self. With what you might ask? With some peanut butter chocolate avocado stuff.Unknown-2

Sounds tasty, right?

Now, before you go writing this stuff off because it’s made with avocados and avocados are for like guacamole and shit, just wait and hear me out. This chocolate avocado “pudding” is all the rage lately and since avocados are chock full of dense healthy fats, B vitamins, and minerals, all while being low in sugar… I figured, why not? I did have to use dark chocolate and I did have to add peanut butter, but the results were quite magical.


Disclaimer: I wouldn’t eat this stuff to replace chocolate pudding. This is not chocolate pudding. Digging into this thing with the mindset that it is chocolate pudding, with the same taste, texture, and flavor will leave you crying on the kitchen floor in dissatisfaction. This is avocado stuff. It’s chocolatey and peanut buttery and banana-y. It’s a whole different animal. One that provides added health benefits and sanity to a busy week.

Disclaimer 2: This is still dessert. Yeah I know, avocado is a vegetable or something like that [let’s be honest, no one is really sure what an avocado even is], but it is a sweet meant to be eaten in moderation. Just because it’s healthier than a bowl of ice cream, doesn’t mean “eat this shit before and after every meal” or “binge on chocolate avocado stuff”. That being said, it is perfectly acceptable to treat yo self.


Chocolate PB Avocado Stuff


The minimalist baker made this stuff look real good. Photo from http://minimalistbaker.com

Adapted from The Minimalist Baker

1.5 ripe avocados

1 large ripe banana

1/3-1/2 cup unsweetened dark cocoa powder

1/2 cup crunchy natural peanut butter

1/3-1/2 cup sweetener of your choice (I used honey)

1/4 cup unsweetened almond milk

Whipped cream for topping

It’s easy. Put all your ingredients except the whipped cream in a food processor. Go light on the cocoa powder and sweetener because you can always add more after blending to get to desired flavor. Blend until creamy and smooth. Taste and adjust sweet or chocolate flavor as needed. Divide the stuff into six small servings. Cover in plastic wrap to prevent a film from forming and chill in the refrigerator for a few hours or overnight. These are best eaten fresh, but they will stay for a few days.

Take out, top with some whipped cream and if you’re feeling real fancy you can even drizzle them with warm melty peanut butter.

You're all total bosses so I know that your avocado stuff is going to look just like this. Photo from http://minimalistbaker.com

You’re all total bosses so I know that your avocado stuff is going to look just like this. Photo from http://minimalistbaker.com