Mint Chocolate Fudge

When you are dying for mint chocolate aero bar look no further! Challengers you are going to love this!

Mint Chocolate Fudge

Makes 24 mini's

2 per serving

Ingredients:

1/2 cup coconut oil, melted

2 ripe bananas, cut into chunks 

1/4 cup cacao powder

1 tablespoon almond butter

1/2 tsp peppermint extract

Directions:

Place all ingredients in food processor. Process roughly 5 mins. until completely smooth, scraping down sides. 

Pour into mini muffin tins greased with coconut oil and place into freezer to set, roughly one hour.  Good luck waiting!! Enjoy.   Store in freezer.

Kale, Goat Cheese and Egg Cups!

I was looking in my fridge this morning and my kale was getting alittle sketchy and I was trying to come up with a way to use it up.  lol So I put my 4 favourites together and WOW!!! It was awesome.....here it goes...

Kale, Goat Cheese and Egg Cups

These are so quick and easy and done in 15 mins not to mention taste AWESOME!

Ingredients:

kale or spinach leaves
2 eggs
2 sundried tomatoes
2 tablespoons goat cheese
 

Directions:

Preheat oven to 375ºF.  Fill muffin tins with kale or spinach leave.  Making sure to cover the bottom and sides.  Place sundried tomato on top and sprinkle with goat cheese.  Crack egg on top being careful not to break the yoke.  Bake for 15 mins until whites are set.  AMAZING!

Challenge Friendly ways to stay cool

It's a super hot day!! These are some ways we like to stay cool 

1. Frozen grapes 

2. Cucumber ice water 

3. Plain Greek yogurt with frozen berries 

4. Briar's fav, Banana Chocolate ice cream 

Simple Chocolate Banana Ice Cream 
3 frozen, peeled ripe bananas
2 tablespoons of high quality cocoa powder (full-fat is recommended)
1 teaspoon of vanilla extract
Rice or almond milk

if needed, to help with the blending process

1. In a food processor or powerful blender, blend the bananas, cocoa powder, and vanilla extract, until smooth. If needed, drizzle in milk of choice to make a creamy texture. Don’t add too much however, or it will turn into a thick smoothie. If your bananas weren’t very sweet for whatever reason, you can add a little sweetener.

Another Challenge Success Story!

Meet Ashley, one of the fellow Challengers, that was with the DSBN Challenge (corporate challenge).  The DSBN had teams of different schools, HR department, head office staff just name a few.  They all embarked on the Challenge together, and the results have blown us away. 

Ashley, a teacher, and getting married next year decided this was her time to take her health into her own hands. And boy did she ever! 

After just 8 short weeks, Ashley lost 20.2 pounds and over 28 total inches and a total

percentage weight loss of 13.7% percent of her entire body weight.   

Ashley said in her testimonial “The 8 Week Challenge is by far the most  successful and most realistic weight loss program I have ever seen.  It has taught me the importance of clean and simple eating.  I am so grateful for the knowledge and support! Thank you, thank you, thank you.”  Ashley we are  so proud of you.  Please send us pictures when you walk down the aisle next summer! 

 

Happy Canada Day, Challenge Friendly NON-Cheesecake!

Canada Day NON-Cheesecake


Well it's Canada Day, and who says you can't celebrate with alittle cheesecake! lol Challenge Friendly NON-Cheesecake is a winner any day of the year, but on Canada Day with the strawberries arranged like the maple leaf, it doesn't get much better than that!  It really is a easy dessert to make, and tastes awesome.  Don't be afraid of the millet it cooks just like rice.  Happy Birthday Canada, we are so proud to be Canadians!

 

Ingredients:

            Oatmeal Cinnamon Crust
            1 cup oatmeal
            1/2 cup spelt flour
            1/2 cup ground almonds
            1 teaspoon cinnamon
            1/4 teaspoon salt
            1 teaspoon vanilla
            3 Tablespoons apple butter
            1/4 cup coconut oil, melted
            2 tablespoons fresh squeezed orange juice

            Filling
            ½ cup millet, uncooked
            2 cups water
            1/2 tsp. salt
            1/3 cup unsalted cashews
            1/3 cup lemon juice
            1 teaspoon grated lemon rind
            1/3 cup date butter
            2 teaspoons vanilla

            Topping

            2-3 cups fresh berries
            (strawberries, kiwis, peaches, raspberries, blueberries etc.)
           

Directions:

Crust
In large bowl, combine dry ingredients for crust. Mix well. In smaller bowl
combine wet ingredients. Carefully add wet to dry ingredients without over-mixing.
Press firmly into sides and bottom of a 9 inch pie plate. Bake in 350˚F oven
for 9 minutes. Cool before filling.

Filling
In saucepan, place millet, water and salt. Bring to boil, cover and simmer for about
45 minutes, until water is absorbed and millet is soft. Meanwhile, in food processor, add all remaining filling ingredients. Puree for about 1 minute, until
perfectly smooth. Scrape down sides if necessary. When cooked millet is still warm
add it to blender mixture. Process for about 3 minute until creamy and smooth. You
may have to stop the blender and push mixture down with spatula and stir to blend.
Pour into cooked & cooled pie shell. Chill.

Topping
Arrange fruit over filling and serve. 

Berry Sauce (Optional)

1 cup fresh or frozen berries

¼ cup packed pitted dates

* Place all ingredients in a blender and process until smooth.  Add water if necessary to thin out sauce.  This sauce can be poured over cheesecake!  Enjoy!