Chocolate Peanut Butter Banana Frozen Fro-yo

Certain people are just meant for one another- like some couples and best friends. You know, that 'click' sort of feeling. I feel the same way about food. While I have some pretty wild food combo creations (I think everyone does, some are just closet creators...) there are oldie nibbles I grew up eating that I will take to my grave. Peanut butter and banana- match in heaven! Add chocolate and it's a killer of a trio. And to really take it over the top- make it into a frozen yogurt!

Chocolate Peanut Butter Banana Fro-yo

• 3/4 c. (175g) plain greek yogurt
• 1 tbsp natural peanut butter
• 1 tbsp special dark cocoa powder (eg:Hersheys)
• 2 packs stevia
• 1/2 medium ripe banana

Throw all of the ingredients in the blender, mixing until smooth.

Pour into a metal bowl and freeze until solid, about 2 to 3 hours depending if you prefer 'soft serve' or old fashioned style ice cream.

Serve with more sliced banana if you wish.
Serves 1.

Per Serving: 240 calories, 9g fat, 26g carbs, 4g fiber, 20g protein

Pumpkin Protein Squares

I am obsessed with pumpkin. I just can't get enough. It should be in a food group of it's own. Since I tend to eat SO much pumpkin goodies I had to adjust to make it fit my diet. Protein, whole grains and healthy fats with a good dose of fibre....totally possible!

• 2 whole eggs
• 4 egg whites
• 1 cup plain greek yogurt
• 1 tbsp quality vanilla extract
• 1- 15oz can pure pumpkin puree (2 cups)
• 3/4 cup stevia in the raw
• 1 1/2 cups oat flour (ground oats)
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
  ****Optional: 1/2 cup chopped nuts

Preheat oven to 350 degrees F. Spray a 9X9 inch baking pan with non-stick cooking oil.

Using electric beaters, beat the eggs until fluffy. Add the pumpkin, yogurt and vanilla. Continue to beat until smooth.

Sift together the dry ingredients. Add the pumpkin mixture. Do not over mix. 

Pour the batter into prepared pan. Bake for 25 to 30 minutes or until spring to touch and toothpick inserted in center comes out clean.

Remove from oven and let cool on wire rack fully before cutting.

Makes 9 squares

Per square: 117 calories, 3g fat, 15.5g carbs, 4.5g fiber, 8g protein