Eat Clean Recipe: Four Ingredient Peanut Butter Protein Fudge

We know the picture does not do this justice but this is an AMAZING treat. I called it "fudge" because that is the best way to describe the taste although mine didn't last long enough in the freezer to reach the exact consistency of fudge. ;-) You will absolutely love this peanut butter treat that is packed with protein! Best of all...it's only FOUR INGREDIENTS!

FOUR INGREDIENT PROTEIN FUDGE

Ingredients:

• 2 packets TLS vanilla whey protein
• 4 Tbsp natural almond or peanut butter
• 1 Tbsp honey
• 3-4 Tbsp almond milk

Directions:

1. Combine all ingredients

2. Line bottom of pan with parchment paper. Pour batter into pan.

3. Place in freezer until fudge is desired consistency.

Makes 2 Servings

Enjoy!

- Whitney

Apple Cranberry Steel Cut Overnight Oats

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Our Apple-Cinnamon Steel Cut Oats are one of our most popular recipes and it's been a while since we had a new crock pot oat recipe! Remember how we said we bought way too many cranberries (when we posted the Cranberry Banana Muffins)?! Well, we put those extra cranberries to good use in this recipe. It smells delicious and tastes even better!

HEALTHY CROCK POT BREAKFAST RECIPES ECOOKBOOK

If you love this recipe, you will LOVE our new Healthy Crock Pot Breakfast Recipes eCookbook! You get 14 (11 oat recipes + 3 casserole recipes) mouth-watering breakfast recipes complete with full page pictures, a shopping list, and macros for each recipe! Learn more here.

Clean Eat Recipe: CRANBERRY APPLE STEEL CUT OVERNIGHT OATS

Ingredients:

• 2 cups gluten free steel cut oats
• 1 Tbsp honey
• 1 1/2 cups fresh cranberries
• 3/4 cup unsweetened organic applesauce
• 2 apples, cored and sliced
• 1/4 cup Stevia in the Raw
• 1/2 tsp sea salt
• 1/4 tsp pure vanilla extract (avoid HFCS)
• 3 cups unsweetened vanilla almond milk
• 3 cups water

Directions:

1. Spray your crock pot with non-stick spray (we use an olive oil mister).
2. Put all the ingredients into your slow cooker and cook overnight on low (around 8 hours).
3. Once cooked, stir oats to combine and serve.

Chicken and Kale Crockpot Soup

Fall weather always reminds me to bring out one of my favorite kitchen gadgets - the slow cooker! Honestly, if you don't have a CrockPot, you are missing out! Slow cookers are so easy and because the food is cooked at a slower, more even temperature for a longer period of time (usually), you don't lose key nutrients that you might with a higher heat. We hope you enjoy this recipe - it was the perfect chicken soup for our chilly Georgia weather this weekend!

Chicken & Kale CrockPot Soup

Ingredients:

• 2 split chicken breasts, skin on
• 16 oz low-sodium, organic chicken broth
• 2 c water
• 1 lbs frozen green beans
• 1 c carrots, sliced
• 1 sweet onion, diced
• 1 TBSP garlic powder
• 1 TBSP onion powder
• 1 TBSP sea salt
• 3 c kale, broken into 2-3" pieces (can be done by hand)

Directions:  

1. Wash and pat dry split chicken breasts and prepare vegetables accordingly.

2. Place all ingredients (except kale) in a large slow cooker and cook on low for approximately 8 hours or 4 hours on high.

3. With heat still on, remove CrockPot lid (Be careful!) and remove and discard the skin from the chicken breasts.

4. Remove chicken from slow cooker and shred chicken, removing the meat from the bone. Discard bones and return chicken to CrockPot.  

5. Add kale to slow cooker, replace lid and cook for an additional 1 hour on low, 30 minutes on high.