Peanut Butter Protein Bites for Easter (Soy-Free, Gluten-Free, No Added Sugar)

Happy Easter, everyone! I don't really celebrate it - but when I did my Easters were filled with Cadbury eggs, bunny-shaped cakes and Chinese takeout on a picnic blanket. It was a little personal celebration between my mother and I as I'm the youngest in the family and the only one living at home, and it filled me with glee to decorate butterfly masks and watch old movies with her as we ate the treats. We never actually took the picnic blanket outside, and instead opened all of the windows and turned on the fans whenever it rained into our living room as we decorated the Easter eggs or took the time to unfasten the VHS tapes from their sticky, suctionny packages.

It still makes me happy to think of that and I hope to do that one day with my own children (if I have any).

Although I don't celebrate it as we used to, these treats are too cute to pass up! They're simple, sweet and easy to share.

(Peanut Butter Bites Ingredients)

• 1/3 C. of Peanut Butter
• 2 scoops of Vanilla Protein Powder*
• 2 tbl. Melted Coconut Oil
• Melted Chocolate
• Your favorite Icing
• Rice Krispie Cereal for rolling

(Peanut Butter Protein Bites Directions)

• Roll your peanut butter, oil and protein powder together and place in the freezer. Once hardened, shape into eggs with your hands and two spoons.
• Roll in the rice krispie treats and freeze once more.
• Decorate and freeze.
• Serve and enjoy!

* I use Sunwarrior Vanilla Protein Powder

Sweet and Spicy Sweet Potato Shepherd's Pie

This dish is good throughout the year but is especially good when the weather is cooling down. The notes of a sweet and crunchy crust on top paired with soft lentils, pops of peas and a delicious spicy garlic sauce is what one needs to warm up.

(Crust Topping Ingredients)

• 1 Steamed and Mashed Sweet Potato (skin on)
• 1/4 Cup of Real Maple Syrup
• A pinch of Sea Salt

(Lentil Shepherd's Pie Filling Ingredients)

• 1 Head of Minced and Salted Garlic
• 1/2 Small Onion (minced)
• 3/4 Cup Vegetable Broth
• 3-5 tbl Sriracha
• 2 cups Cooked (but not mushy) Green Lentils
• 2 Medium-Sized Carrots
• 1/2 cup Peas
• A Dash of Cajun Seasoning
• Salt to taste

(Directions)

• Preheat oven at 350 degrees.
• Saute your garlic and onions in a pot until they become slightly translucent, then add the sriracha.
• After it has cooked for a few seconds and lightly sticks to the pan. Add about 1/4 of a cup of the broth. Stir and add in your carrots.
• After about five minutes, add your lentils and more broth as needed.
• Once the carrots have slightly softened and add the peas to the pot.
oil up your ramekins. Spoon some of the filling in leaving about 1/4 inch of space on top. Stack your sweet potato mash on top.
• Bake at 350 degrees for thirty minutes or until lightly crisp and fully browned.
• Serve and Enjoy!