1/2 cup shredded coconut (and some extra to roll the balls in)
1/4 cup chopped dark chocolate (I used dark choc. chips)
2 tbsp honey (maple syrup if you’re vegan)
1 tsp cinnamon
Dash of salt
What to do: (…it’s really complicated)
1. Mix everything together.
2. Form into balls. It helps if your hands are a little wet. Hint: Depending on the kind of coconut and sunflower butter you use, you may need to adjust the amounts of ingredients so they will form balls.
3. Roll in extra shredded coconut in you prefer, and put in the fridge or freezer until you want to eat them.
On Aug. 28th, 2014 I will turn 30!!! Just to CONFIRM I will look better in my 30s than I did when I was in my 20s, I’m going to “Top off” my 20s by participate in BASECAMP. I had great success (4#/3.75inch lost) with this program in January to prep for The Open and look forward to greater ones come August 28th, 2014.
I would love for you to join me on this 24 day journey! Registration is already OPEN. I’m thinking prizes (in addition to your packet) for the winner, good times at the photo shoot, maybe a dinner following…the list is endless!
5 medium ripe bananas
1 tbsp. all natural creamy peanut butter
2 oz. nonfat vanilla Greek yogurt
DIRECTIONS
Peel one banana and mash it with the peanut butter and yogurt. Set aside.
Peel the other four bananas. Slice into half-inch thick slices. Smear the banana, peanut butter, and yogurt mixture on half the banana slices and top with the other halves, making banana sandwiches. Place on a wooden cutting board or a plate and freeze for at least two hours. (Living Amped Note: use almond butter)
