katiecrokus (@katiecrokus)

Apple Pie Zucchini Oats

1 medium zucchini, finely shredded and patted dry
1 medium honeycrisp OR Granny Smith apple, peeled and finely shredded
1/2 cup applesauce
1 egg plus 2 egg whites (i only had one whole egg - otherwise I would have used two)
1 cup any milk (I like unsweetened cashew)
1/4 cup honey or pure maple syrup
1 teaspoon vanilla extract
2 cups rolled oats
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt

Add fruit/veg + wet ingredients in a bowl, combining with a whisk. Add the dry ingredients and stir. Pour into a 8x8 or 9x9 pan that’s been well coated with nonstick spray or lined with parchment paper. Sprinkle a little cinnamon over top, then bake in a 350 degree oven for 30-35 minutes until firm (the bigger the pan the shorter the bake time).

Place in the fridge for about 15 minutes to cool if you’re in a hurry. Once it’s room temp to touch, make your GLAZE and spread overtop.

To make glaze:

In a small bowl, combine 2 tbsp each of greek yogurt (I used plain and 0%), half a scoop/2 tbsp of @pescience pumpkin pie protein powder and 2 tbsp milk of your choice. Whisk until combined then pour over top of bars. Keep at room temp for 6-12 hours if you’d like, but make sure it gets refrigerated after that. It should be good for a week!

TIPS:
I love the food processor to get the apple and zucchini shreds evenly sized and as tiny as possible.

Speaking of tiny, if you have little ones who don’t like to ‘see green,’ go ahead and peel the zucchini before shredding. There will be NO detectable fruit or veggie!

The PEScience Pumpkin Pie protein flavor will be released MONDAY, 9/18 at 9am central. The limited release batch is made once a year, so don’t wait to grab yours. Free shipping in US and Canada through the following Sunday. Code Katie will save you 15%!

NOTE:
This recipe was adapted from an absolutely FABULOUS apple zucchini bread with brown sugar frosting that I love from @averiesunshine - find it on her website!

created by katiecrokus with Kaliii & DJ Smallz 732's K Toven

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So the verdict is in and apparently not everyone has heard about these cookies that go from dreams to reality in 12 minutes!

Screenshot the reel for the recipe and get back to me ASAP with the answer to these two very important questions…

Did you drop what you were doing to make these…and did they change your life just a little bit 🥰

#peanutbuttercookies #peanutbutterlover #bestcookies #easycookies #kidslovethem

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We are not ok 🥵

#heatdome2023 #psltime #isitfallyet🍁🍂

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Begin by combining the following in a gallon sized ziplock bag (or a large saucer like bowl): 1/4 cup flour, 1 tsp garlic powder, 1 tsp salt, 1 tsp Italian seasoning blend, 1/4 tsp pepper (optional but yummy, add 2 tbsp Parmesan, we just use the green can for this). Set aside.

Butterfly and tenderize 2lbs of chicken breast. (TIP: If you buy from Whole Foods the butcher will do these steps for you.) If you get yours from Costco like I do, carefully slice the chicken down the center point so you get the same sized piece, just half the thickness. I like to pound with a meat tenderizer a few times to really thin it out but that’s optional.

Dredge the filets through the flour mixture so each piece is well coated. You can do them all separately (neatly), or just put it all in a bag and shake up until you can’t see the pink.

From here you can store the prepped chicken in the fridge until you’re ready to cook or make it right away. I usually keep it in the fridge between a few hours and overnight but making right away works great too.

In a large pan, pour 1-2 tbsp avocado oil (or whatever kind you like) and heat on medium until a little sizzly. Place about 3 pieces of chicken in the hot pan and cook for about 3-4 min on each side (depending on thickness), or until internal temp reaches 165. Repeat the process until all the meat is cooked.

#easydinner #chickenrecipes #familyfavorite #familydinner #kidfriendlyfood #secondsplease

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#viralrecipes #bcviralrecipes ghprotein #preworkout #pescience #cookiedough #dupe
Here’s how I did it:
Immersion blend 8oz cottage cheese until smooth. Add 1 tsp vanilla, 1/4 tsp liquid stevia and two tbsp cashew milk (you can also replace the latter two with 2 tbsp maple syrup).

Stir in a scoop of cake pop protein powder (or whatever flavor you LOVE - this is important bc you will taste it), 2/3 cup almond flour and about 1/2 cup chocolate chips.

Swirl around until you get a consistency very similar to actual cookie dough.

Eat right away or toss in the fridge for random bites all afternoon 👍
@PEScience