Directions

Serving Size: 2

In a blender, add the ice first . Then add your protein followed by your xanthan gum. Then add your tablespoons of peanut butter. Then add just a little bit of water until it’s slightly covered and all you see is just a little bit of ice. Then it start blending, mix in between, blend and mix until the ice is all blended. Note each blender is all different!

Directions

Preheat the oven to 400°F And spray the grill stone using canola oil and set aside Cut the pita pockets in half down the perforated line with the coated bread knife and pull apart the halves !
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Combine the sugar cinnamon and protein in the flour and sugar shaker And sprinkle about half on top of the pitas. Baked for 10 to 12 minutes until the pitas are crispy/toasted.
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Then preheat a nonstick grill pan over medium heat for 3-5 minutes. Cut the peaches in half and remove the pits. Cut the peaches, cut side down and put the remaining peaches in a small mixing bowl with the remaining cinnamon sugar and stir to combine.
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Grill the peaches for 3 to 4 minutes on each side. Then transfer the peaches to a bowl and chop! I used a salad chopper ‍♀️! Then chop the pecans with a food processor. Almost done I promise it’s worth it!
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Add the heavy whipping cream, powdered sugar,and honey with a sprinkle more of the protein powder to the whipped cream maker and pump the handle for 30 seconds . Then combine the white chocolate morsels in a smal silicone bowl , Microwave uncovered for a good 30 seconds.
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To make the nachos, Drizzle the pita chips with the melted chocolate. Tough with half of the pecan and peaches. Top with dollops of the fresh whipped cream. Add the remaining pecans and peaches on top and drizzle the top with the rest of the chocolate!