BioFit: Delicious Recipes That Quickly Burn Fat

BioFit: Delicious Recipes That Quickly Burn Fat

BioFit is a nutritional supplement that uses probiotics to help us lose weight.

Probiotic supplements are more popular than ever. The people take probiotic supplements daily to support gut health. Probiotics are linked to better immunity, weight loss, and many benefits. You can get probiotics through fermented foods – like yogurt and kefir. Or, you can get probiotics through supplements.

BioFit only contains probiotic ingredients. Each serving contains around 6 billion colony forming units (CFUs) of probiotics or about 6 times the probiotics in an average serving of yogurt. The supplement contains many strains of probiotics, helping us tackle gut health in different ways.

You can only buy BioFit through GoBioFit.com. Each bottle contains 30 capsules. NaturesFormulas.com makes the supplement. But does BioFit probiotic supplementation really work to boost immunity, manage fat loss and improve digestion? How much weight can you lose with BioFit if taken reguarly? Find out 7 Recipes for Quick weight loss.

1. Flourless Zucchini Chocolate Brownies

INGREDIENTS:

• 1 Cup Creamy Almond Butter

• 2 Medium Zucchini, Shredded (Unpeeled)

• 1/3 Cup Honey • 1 Large Egg

• 1 Teaspoon Vanilla

• 1 Teaspoon Baking Soda

• ½ Teaspoon Ground Cinnamon

• 1 Cup Semisweet Chocolate Chips, Melted

DIRECTIONS:

1. Preheat oven to 350°F. Grease a 9x9 inch baking pan, set aside.
2. In a large bowl, combine all ingredients and mix thoroughly until smooth. Pour into prepared pan.
3. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool completely before cutting into squares.

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2. Coconut Secret Bars

INGREDIENTS:

• Filling:

o 4 Cups Grated, Unsweetened Coconut

o ½ Cup Softened Or Melted Coconut Oil

o 2-4 Tablespons Coconut Nectar (or Honey)

o Roasted Whole Or Slivered Almonds 

• Coating:

o ½ Cup Dark Chocolate Pieces

o 1 Tablespoon Coconut Oil

DIRECTIONS:

1. In a food processor, put the filling ingredients and process for several minutes. The mixture should soften and heat the coconut oil.
2. Taste for sweetness, add more if you like.
3. Line an 8x8 inch or similar sized pan with waxed paper.
4. Pour the coconut filling in and spread around evenly. If you would like to add almonds, now is the time.
5. Place the pan in the fridge or freezer to speed the solidifying process.
6. Meanwhile, melt your chocolate with the coconut oil.
7. Once solid, life the whole chunk out by lifting the paper. Cut into desired shapes. Dip each in the chocolate, letting the excess drip back before laying it on waxed paper to solidify.
8. Store in an airtight container on the counter or in the freezer.

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3. Kind Bars 2.0

INGREDIENTS:

• 1 Cup Almonds

• ½ Cup Walnuts, Pecans Or Any Nut

• ½ Cup Shredded Unsweetened Coconut

• ⅓ cup golden raisins

• ⅔ cup pumpkin seeds

• ⅔ cup sunflower seeds

• 3 Tbsp sesame seeds

• 3 Tbsp chia seeds

• 1 Tbsp orange zest

• 2 Tbsp coconut oil, melted

• ½ cup honey

DIRECTIONS:

1. Preheat oven to 350°F, and line a cookie sheet with wax paper.
2. Roughly chop nuts and mix all ingredients in a large bowl (Except coconut oil and honey)
3. Separately mix oil and honey, pour over the nut/seed mixture & stir until evenly coated.
4. Pour into lined cookie sheet and spread an even layer. Bake for 15-20 minutes.
5. Remove from oven and let cool for 20 minutes, then lift gently using the wax paper, and place in the fridge for another 45 minutes to harden. Once solid, remove from the fridge and slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife).
6. To store, wrap them in parchment paper separately (so that they don’t stick together), and keep in an airtight container. I keep mine in the fridge, but you could also keep them at room temp.

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4. Dark Chocolate Mousse

INGREDIENTS:

• 1 ripe avocado

• 1/4 cup date paste or 4 medjool dates, pitted

• 1 tbsp unpasteurized honey

• 1 cup full fat coconut milk

• 1/2 cup organic cacao powder

• 1 tsp fresh coffee grounds

• 1/4 tsp Himalayan salt

• 1 tbsp pure vanilla extract

DIRECTIONS:

1. Process avocado, date paste (or pitted medjool dates), honey and coconut milk in a small food processor until smooth and creamy.
2. Add cacao powder, coffee, salt and vanilla and resume processing until well incorporated. You might have to scrape the sides once or twice to get all the powder to mix in nicely.
3. Transfer this mixture to the bowl of your stand mixer and whisk on high for 4-5 minutes until light and fluffy. You could also do this with a hand mixer if you don't have a stand mixer.
4. Divide the chocolate mousse between 4 to 6 individual dessert bowls, dust lightly with cacao powder and refrigerate for 4-6 hours, or up to 2 days.
5. Note that this mousse can also be served immediately, but its texture greatly benefits from it sitting in the fridge for at least a few hours.

5. Ultimate Soft Chocolate Chip Cookies

INGREDIENTS:

• 1 egg

• ½ cup smooth almond butter

• 1 tbsp coconut oil, melted and cooled

• ½ cup organic coconut sugar

• 1 and ½ tsp pure vanilla extract

• 1 cup blanched almond flour

• ¼ cup coconut flour

• ½ tsp baking soda

• ⅛ tsp fine grain sea salt

• ⅓ cup dark chocolate chips (dairy free)

DIRECTIONS:

1. Preheat your oven to 350°F and line a large cookie sheet with parchment paper. 
2. Beat the egg, almond butter, coconut oil, coconut sugar and vanilla together until smooth. In a separate bowl, combine all the almond flour, coconut flour, baking soda, and salt.
3. Mix the dry ingredients into the wet until a thick dough forms. Add the chocolate chips at the end (if they don't fully combine, you can stick extra chips on top of each cookie before baking)
4. Roll the dough into small balls and then flatten before placing on the parchment lined cookie sheet. (they will not spread much)
5. Bake for about 8-10 minutes in the preheated oven, or until cookies are set and beginning to brown.
6. Remove from oven and transfer to wire racks to cool completely. Enjoy!

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6. Flourless Peanut Butter Brownie Cookies

INGREDIENTS:

• 1 large egg

• 1 cup peanut butter at room temperature

• 1/3 cup brown sugar

• 1 teaspoon baking soda

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon vanilla extract

• 3/4 cup peanut butter chips

DIRECTIONS:

1. Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your peanut butter-- mine usually are-- blot each with a paper towel.
4. Bake for 9-10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Sometimes I press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

7. Apple Pie With Cashew Crust

INGREDIENTS:

• Apple Pie Crust

o 1 cup almond meal

o 1 cup whole unsalted cashew nuts

o 1 whole egg

o 1/4 cup coconut oil, melted

o 1 tsp stevia or 1 tbsp maple syrup

o 2 tsp vanilla extract

o 2 tsp cinnamon powder

• Apple Filling

o 4 apples, apples, thinly sliced

o 4 regular sized eggs

o ¾ cup of almond milk

o 2 tbsp maple syrup

DIRECTIONS:

1. Greased a pie mold with coconut oil.
2. Pour all the crust ingredient in a food processor with the S blade attachment. Process for 1 minute or until it forms a ball.
3. Place the dough between two sheets of plastic wrap. Roll until about 2-3 mm thick.
4. Remove the first plastic wrap layer and flip onto a greased pie mold.
5. Add thinly sliced peeled apples.
6. In a bow whisk with a fork the eggs, almond milk and maple syrup.
7. Pour the batter onto the apples.
8. Bake for 35 minutes at 350°F or until golden. Cool down before removing mold.
9. The crust will get harder when it reaches room temperature.

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