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PB&J Yogurt Cups
½ cup vanilla yogurt
1 tbsp crunchy peanut butter
2 tsp jam
In a small bowl mix yogurt and peanut butter until they become smooth. Top with jam and some crushed peanuts.
2 tbsp almond butter
1 whole wheat tortilla
Spread almond butter in an even layer on a whole wheat wrap. Be sure to get all the way to the edges. Place a banana at the end of the wrap and roll it up. Use a sharp knife to gently cut the wrap into slices.
Cherry Chocolate Trail Mix
1 cup roasted salted almonds
½ cup dried cherries
¼ cup chocolate chips
Combine all three ingredients in a bowl and stir. Create individual portions to prevent over indulging.
1½ cups vanilla yogurt
¼ cup dried cranberries
¼ cup pistachios, shelled and crushed
Line a muffin tin with baking cups. Fill each with ¼ cup of yogurt. Top with cranberries and pistachios.
Chocolate Hazelnut Energy Bites
¾ cup dates, pitted and soaked
½ cup toasted hazelnuts, shelled and peeled (OR use peanuts)
2 tbsp cocoa powder
Combine ingredients in the bowl of your food processor. Blend until mixture resembles coarse crumbs. Roll into balls. Refrigerator for up to 7 days or freeze for 6 months.
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