THE 80/20 RULE

Along with a structured training regimen, I pay close attention to eating clean. I’ve learned that you can undo all the work you do at the gym if you go home and eat poorly, which is why I live by the 80/20 rule. It’s really important to set realistic goals so that way you aren’t discouraged.  I eat healthy 80 per cent of the time and allow myself to eat the foods I love – 20 per cent of the time. However, my attitude isn’t to indulge in just anything – it has to be totally worth it. like these…Protein Peanut Butter Cups!

Ingredients:
1 10 ounce package mini chocolate chips
1 tablespoon coconut oil
a good pinch of sea salt
1/2 cup natural unsweetened peanut butter
1/4 cup raw honey
1 scoop Genuine Health fermented vegan proteins+ vanilla

Instructions:

1) In a small pot, melt together the coconut oil and the chocolate chips over low heat, stirring regularly so the chocolate doesn’t burn.

2) Once melted, stir in the sea salt, then remove from heat and pour about 1/2-1 tablespoon of chocolate into the bottom of mini silicone muffin cups or a 12 cavity silicone bakeware mould.

3) Place the silicone moulds in the freezer (if you used individual cups, place them on a small baking sheet first) to set for at least 10 minutes.

4) In the meantime, in a medium sized bowl, mix together peanut butter, honey and protein powder until smooth.

5) Remove the silicone moulds from the freezer and place about 1/2 tablespoon of the peanut butter filling in each mould. I personally like to roll the filling into a ball and then press it into the mould, so its nice and flat. Spoon another 1/2 – 1 tablespoon of melted chocolate on top and place the moulds back into the freezer to set for at least an hour.

6) Pop the peanut butter cups out of the moulds. To serve, let the thaw for a few minutes before devouring.

7) Store them in the freezer in an air-tight container for up to three weeks.

Recipe by Michelle Vodrazka for @genuinehealth