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OatFi secures capital to energy BNPL companies for SMBs

The purchase now, pay later (BNPL) market was as soon as seen as a bulletproof funding, given the meteoric rise of gamers like Klarna and Afterpay through the pandemic. However elevated scrutiny over the enterprise — regulatory and in any other case — has put a damper on the keenness. The UK final 12 months introduced new insurance policies pertaining to BNPL firms, whereas the US Client Monetary Safety Bureau in September signaled it will topic BNPL distributors to stricter oversight.

Dealing with the headwinds, reasonably than pull out of BNPL altogether, traders seem like shifting batches to what they understand as a safer subcategory of BNPL: business-to-business (B2B) BNPL. The beneficiaries are startups like OatFi, which at the moment emerged from stealth with $8 million in new fairness and $50 million in debt for its platform that gives working capital infrastructure for B2B funds platforms.

QED Traders led OatFi’s newest funding spherical, with participation from Cambrian Ventures, Portage Ventures, Picus Capital, Fin VC, Sprint Fund and Lorimer Ventures. Bringing the corporate’s whole raised to $11.25 million, the proceeds shall be put towards increasing OatFi’s danger, engineering, customer support and go-to-market groups, in response to CEO Mike Barbosa.

“We based OatFi to raised serve small- and medium-sized (SMBs) companies. Money circulate has all the time been an issue for small enterprise, coping with mismatched fee phrases with suppliers and clients,” Barbosa, who co-founded OatFi with ex- Disney+ staffer John Jordan, informed TechCrunch through e-mail. “We discovered that the platforms bringing these B2B funds on-line did not need to sacrifice their software-as-a-service a number of by launching a credit score product, regardless that they see the information wanted to correctly underwrite working capital instruments. OatFi was inbuilt response to the wants of fee platforms and SMBs.”

Barbosa, who spent 5 years with Morgan Stanley and Bloomberg and co-founded a local weather tech startup earlier than launching OatFi, positions OatFi as a approach for B2B funds platforms to launch embedded working capital instruments with out having to launch a credit score enterprise. By means of the platform, clients can configure their very own person expertise that embeds (through API) inside their current instruments — together with instruments for invoice pay, credit score checks, collections, invoicing and spend administration — by basically constructing their very own BNPL or receivables financing resolution .

“Whereas there are different ‘B2B BNPL’ that concentrate on market or ecommerce platforms, we’re the primary to offer the end-to-end infrastructure for B2B fee platforms to offer financing on each side of each B2B transaction,” Barbosa claimed. “Rising rates of interest and elevated inflation continues to compress SMBs working money circulate. Whereas the credit score high quality of SMBs could endure, the present surroundings presents a singular alternative for OatFi and it is platform companions to assist SMBs by working capital instruments the place not beforehand accessible.”

Even assuming OatFi is as aggressive as Barbosa claims, nonetheless, it’s a tight race for market share within the rising B2B BNPL area. Kontempo lately secured contemporary capital for its BNPL product for companies, as did Billie and Mondu. Different top-raising distributors embrace B2B Affirm spinout Resolve, Tillit, Vartana and Slope.

OatFi is beginning small with 5 platform companions. However whereas Barbosa would not reveal names, he stated that OatFi has originated “thousands and thousands” in quantity throughout B2B fee use instances, together with invoice pay and invoicing, vertical software-as-a-service and spend administration clients.

“The pandemic has accelerated the transition of B2B funds from offline to on-line. This helps our enterprise mannequin as we’re capable of higher distribute working capital instruments to SMBs through our companion platforms experiencing important development pushed by this shift,” Barbosa added.

New York-based OatFi presently has 15 staff, and the corporate expects to finish the 12 months with round 22.

Protein Sparing Chai Ice Pops

It’s funny how there are many recipes that my family enjoys weekly but I have never written recipes for them. These protein sparing chai ice pops are one of them. My son Kai begs for these ice pops all the time!

They are so easy to make, we always have them in the freezer. I love that I have an easy protein-packed treat for my kids (and myself!) when hunger strikes!

HOW TO MAKE PROTEIN SPARING CHAI ICE POPS

To make Kai’s protein sparing chai ice pops, I used Equip vanilla Prime Protein powder!

It works great for making recipes like my protein sparing chai ice pops. If you are hungry in the afternoon and are looking for protein but you don’t want a piece of meat, go to your freezer and enjoy one of Kai’s favorite treats! These Chai Ice Pops are high in protein and low in calories!

Equip Prime protein does things right! They care about the health of their customers! The vanilla Prime Protein powder is an all-natural, comes from 100% grass-fed beef protein powder with only 3 ingredients: grass fed beef, coconut cream powder, natural flavour, and stevia. No fillers, no additives, no chemicals and it’s so delicious!

I love Equip Prime Protein powder so much, I always have it packed in my carry on so I can make a quick shake when I am on a long flight!

CLICK HERE TO STOCK UP ON EQUIP PRIME PROTEIN!

Use code MARIA to save!


Protein Sparing Chai Ice Pops

Prep Time 5 min

Total Time 5 min

Course Dairy Free, Dessert, Egg Free, Nut Free, PSMF Recipes, Snack

Cuisine American

Servings 8 servings

Calories 43

  • Place all the ingredients into a blender and pulse until smooth. Taste and adjust sweetness to your liking.

  • Pour into ice pop molds and place in the freezer for at least 6 hours or overnight.

  • Store in the freezer for up to a month.

Calories: 43 | Fats: 0.5g | Proteins: 7.5g | Carbohydrates: 1.3g | P:E Ratio: 4.2

“Thank you so much Maria! I just broke past the 200 mark for the first time in over 35 years. 199.5!

I’m so grateful! You are a magician” Cynthia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Halle Berry Bomb Pops – Maria Mind Body Health

It’s my dear friend Halle Berry’s birthday on August 14th but with the 4th of July coming soon, I thought I must share my special recipe for Halle Berry Bomb Pops this month!

As many of you know, I had the great pleasure of making friends with the beautiful Halle Berry and she wrote the forward for my Sugar Free Kids cookbook!

I wanted to write a very special keto recipe for Halle Berry’s birthday so my boys and I created Halle Berry Bomb Pops which is a recipe found in my Sugar Free Kids cookbook!

Halle Berry is the sweetest and if you make my Halle Berry Bomb Pops, make sure to post a photo and tag Halle so she can see how much we all adore her! I know it will make her day!

My Halle Berry Bomb pops are a riff on the classic red, white, and blue Bomb Pop and are a great way to sneak in healthy protein from the yogurt! I use my homemade yogurt recipe, which is the lowest in carbs and sugar. If you use a store bought yogurt, look for a brand low in carbs and no added sugar.

HOW TO MAKE HALLE BERRY BOMB POPS

To make my keto bomb pops, I used Equip Prime Protein!

Equip Prime Protein powder is my favorite protein powder because it is dairy free and it is made from beef which is the most nutrient-dense food! I also love it because it tastes AMAZING! It’s so awesome to have a Bomb Pop that’s healthy and packed with protein!

Equip is so generous, they are offering 15% off when you use code MARIA!



Halle Berry Bomb Pops

Maria Emmerich

Prep Time 15 min

Total Time 15 min

Course Dairy Free, Dessert, Egg Free, Vegetarian

Cuisine American

  • Place the strawberries, ¼ cup of the sweetener, 3 tablespoons. Equip vanilla protein, and a tiny pinch of salt in a blender. Puree until smooth. Taste and adjust the sweetness to your liking. Transfer the mixture to the ice pop molds. Place in the freezer to set for 20 minutes. Rinse the blender clean.

  • Place the yogurt in a medium bowl and add ¼ cup of the sweetener, 3 tablespoons. Equip vanilla protein and a pinch of salt. Stir well to combine. Taste and adjust the sweetness to your liking.

  • Once the strawberry layer is chilled, divide the yogurt evenly among the molds. Place in the freezer to set for another 20 minutes.

  • Place the blueberries, the remaining ¼ cup of sweetener, and remaining. Equip vanilla protein and a tiny pinch of salt in the blender. Puree until smooth. Taste and adjust the sweetness to your liking. Once the yogurt layer is chilled, divide the blueberry mixture evenly among the molds. Place in the freezer to set for another 3 hours, or until frozen.

  • Store extras in the freezer for up to 1 month.

Calories: 74.1 | Fats: 0.6g | Proteins: 10.8g | Carbohydrates: 5.9g | Fibers: 0.7g | P:E Ratio: 1.9

Doesn’t Lisa look AMAZING???? In just weeks, she feels so much better!

“Maria I hope it’s okay to share this. These pics were taken 9 DAYS apart.

I have obviously gotten a little vitamin D too but the difference is amazing to me.

I feel wonderful!!! thank you thank you!!! I can’t wait to see what the next 21 days have in store. And I lost 13 pounds so far! In only 9 days! Crazy!!” Bridget

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Easy Taco Pie – Maria Mind Body Health

Are you looking for a delicious and EASY keto breakfast that your kids will love?

You must try my Easy Taco Pie! It also makes great leftovers!

HOW TO MAKE EASY TACO PIE

To make my Easy Taco Pie even easier, I brown the ground beef, combine the ingredients, and place them on the skillet the night before. In the morning, all I have to do is pop the skillet in the oven for an easy breakfast or brunch.

EASY TACO PIE FASTER

If you want to make Easy Taco Muffins instead of Taco Pie which shortens the cooking time, you can bake the pies as individual muffins. Grease a 12-well muffin pan and follow the Easy Taco Pie recipe as written through Step 4. Then transfer the mixture to the greased muffin cups, filling each about two-thirds full. Bake for 10 to 13 minutes, until golden and puffed. Allow to cool slightly in the pan, then transfer the muffins to a serving platter and serve warm.

Watch our YouTube video making my Easy Taco Pie here:

Please share this delicious taco pie recipe with your friends! Healthy eating can be delicious!

Easy Taco Pie

Maria Emmerich

  • Preheat the oven to 350°F.

  • In a large oven-safe skillet, heat the butter over medium heat. Add the ground beef, onions, and taco seasoning and cook until the beef is cooked all the way through, about 7 minutes. Add the tomato sauce and stir well to combine.

  • In a large bowl, mix together the eggs, broth, cheeses, garlic, cilantro, salt and pepper.

  • Add the egg mixture to the beef mixture and stir to combine. Cook over medium heat for 3 minutes, until the eggs are just slightly set, stirring continuously.

  • Place the skillet in the oven and bake for 27 minutes, or until the eggs are cooked through in the center. Remove from the oven and let rest for 3 minutes, then slice and serve. If desired, garnish with fresh chives and/or cilantro and serve with salsa. Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat in a 350°F oven for 3 minutes or in the microwave for 30 seconds, or until heated through.

Calories: 311 | Fats: 22g | Proteins: 22g | Carbohydrates: 4g | Trans Fats: 1g | P:E Ratio: 0.8

“Every morning when I get up I thank God for Maria and Craig Emmerich! 💞

I will never be able to convey my thanks for showing me the way to lose weight.

I tried every diet possible, I was in TOPS (Take Off Pounds Sensibly) at the age of 12, I tried WW, and a few other well known diet programs. None of them ever worked long terms. I’d lose a few pounds and gain it right back.

Wish I could send you a huge bouquet of flowers Maria, but once again I will just send you my thanks and deepest gratitude! ❤️ I don’t have many pictures of myself at 420+ pounds. So I have to go way back to find pictures to share. 😅 Hit 200 pounds this morning. I have to say it feels unbelievable!” – Felicia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Protein Sparing Bread Bruschetta – Maria Mind Body Health

It warms my heart to see all of you enjoying my protein sparing bread! I have been eating it for over 15 years and to see it gets the attention now is really special to me!

I have made my protein sparing bread into so many different recipes over the past decade and making it into Protein Sparing Bread Bruschetta is really delicious and easy!

HOW TO MAKE PROTEIN SPARING BREAD BRUSCHETTA

To make my Protein Sparing Bread Bruschetta, I used Further Food Gelatin!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are amazing! Just eating my delicious Protein Sparing Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satisfied for longer!

Further Food Collagen Peptides dissolve instantly in any recipe, and Gelatin Powder naturally thickens recipes. It’s perfect for making my protein sparing bread have a chewy bread texture! It also makes dairy free ice cream, jello, sugar free gummies, no bake cheesecake, or panna cotta!

Use code MARIAMINDBODY for 20% off site-wide !

Protein Sparing Bread Bruschetta

Maria Emmerich

  • Preheat the oven to 325 degrees F.

  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.

  • Turn the mixer to low and gently mix the egg white protein powder into the whites.

  • Place a piece of parchment onto a rimmed baking sheet OR Click HERE to find the baguette pan I used. Spray the parchment with Avocado oil spray and use a spatula to form 2 long baguette shapes (about 2 1/2 inches in diameter and 12 inches long) with the protein sparing Bread mixture.

  • Bake for 20 minutes or until golden brown. Turn the oven off and leave the bread in the oven for 15 minutes to prevent the bread from falling.

  • Let it cool completely before cutting or the bread will fall.

  • Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

  • To make the bruschetta, preheat the oven to 350 degrees. Slice protein sparing bread into ½” thick slices.

  • Place in a single layer on a baking sheet. Place the Olive Oil into a small dish. Add the garlic and stir well.

  • Brush the olive oil on both sides of each piece of protein bread.

  • Bake for 5-6 minutes, or until golden and toasted, flip, and bake for another 4-5 minutes or until the bread is crisp.

  • Remove from oven. Top each slice of bruschetta with a sprinkle of parmesan. Place back into the oven for 2 minutes or until the cheese is melted. Remove from oven and top with diced tomatoes, basil and red pepper flakes if desired.

  • Best served fresh.

Calories: 49 | Fats: 3g | Proteins: 5g | Carbohydrates: 1g | Fibers: 1g | P:E Ratio: 1.7

“Hi Mary! My dad was diagnosed with Stage 4 nonalcoholic fatty liver disease last April. He started Keto in May and when he had a CT scan and MRI for something else, his liver was 100% normal and healthy.

He’s also OFF 3 medications for Type II diabetes.

He looks stronger and younger. This is a man who would eat a whole package of Cameo cookies and follow it with a quart of whole milk.” Melissa

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

The BEST Protein Ice Cream

Anyone else LOVE ice cream? I DO!

Skip the Dairy Queen this summer and get yourself an ice cream maker! Your wallet will thank you and so will your body!

Ice Cream is probably my favorite dessert. No matter what time of year it is! I love the creamy cold texture and my easy protein ice cream is smooth, creamy and is the BEST keto ice cream you’ve ever had!

HOW TO MAKE THE BEST PROTEIN ICE CREAM

To make my easy Protein Ice Cream, I used Equip Prime Protein!

I LOVE how healthy this ice cream recipe is! Equip Prime protein is truly my go-to ingredient for making healthy desserts. The vanilla Equip Prime Protein is only 4 ingredients: Grass fed beef, coconut cream powder, natural flavors and stevia.

If you are having a hard time hitting your protein macros, pick up a few bags of Equip Prime protein and make the BEST protein ice cream!

Equip is so generous, they are offering 15% off when you use code MARIA!

The BEST Protein Ice Cream

Prep Time 5 min

Total Time 5 min

Course Dairy Free, Dessert, Egg Free, Nut Free

Cuisine American

Servings 5 servings

Calories 210

  • Place the heavy cream into a blender and puree until light and fluffy. Add the rest of the ingredients and gently pulse to combine well. Taste and adjust sweetness to your liking.

  • Place the protein ice cream into an ice cream maker and follow the directions of your ice cream maker. (click HERE to find the ice cream maker I LOVE)!

  • Store in an airtight container in the freezer for up to a month.

Calories: 210 | Fats: 18.9g | Proteins: 9.2g | Carbohydrates: 2.7g | Fibers: 0.2g | P:E Ratio: 0.4

Doesn’t Tracy look AMAZING??? I’m SO proud of her! I had to share her story!

“On the left we have what appeared to be a very confident 207 lb Tracy. That was all a lie!!!

I was depressed, unhappy, sick, and felt very ugly. I’ve struggled with my weight loss since I can remember. I remember being made fun of when I was 8 by the lake with my mom and sister. I remember being called thunder thighs at 14 right before I dove into a pool. I felt so big that sometimes when I walked I heard it like an elephant stomping. I was very insecure. I just hid it very well. I became somewhat of an expert putting on my masks as I was literally torturing myself in my mind. Not being very kind to myself at all. Those were dark times. There were many nights I would cry myself to sleep.

5 months ago I changed that with Emmerich Keto. Sure I had family and acquaintances tell me that the way I was eating would hurt me in the long run or it wasn’t sustainable, or depriving my body would only lead me back to massive weight gain. I chose to ignore those voices and kept going. I’ve tried many different styles of eating. And they all left me with cravings.

However, eating the Emmerich way has kept me very satisfied and I have no cravings!!!

I make my own foods to take with me when traveling. The way I see it I spent so much time getting away from what I never wanted to be so I’ll be damned if I use vacationing as an excuse to eat in a way that makes me feel bad. I do exercise daily because again if I have time to sit and watch TV for almost an hour a day I’d rather use that time to take care of me.

Here I am on the right weighing 148.2 lb. I’m actually very confident, happy and I no longer hear the elephant stomping when I walk. I have no more knee pains, backaches or migraines. I can climb up the stairs without getting too exhausted or stopping to catch my breath.

I can walk in a room and actually feel pretty on the inside as well as the outer appearance.

Be kind to yourself even when you’re not feeling your best and know you can always change that.” Tracy

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Keto Peanut Butter Muffins with Chocolate Frosting

I had friends that I met on my keto trip to Greece who came to visit us in Maui. Vito is a chef so he cooked for us but I wanted to have a delicious dessert for them to enjoy after his meal. I make my keto peanut butter cupcakes and they absolutely love them!

HOW TO MAKE KETO PEANUT BUTTER CUPCAKES

To make my keto peanut butter cupcakes, I used peanut butter Equip Prime Protein powder!

I love Equip Prime Protein powder so much, I even pack a bag and an immersion blender with me when I travel! I am in LOVE with it!

It works great for making recipes like my protein-packed keto peanut butter cupcakes. I used the peanut butter Equip. The peanut butter Prime Protein powder is an all-natural, comes from 100% grass-fed beef protein powder with only 3 ingredients: beef, peanut butter flour powder, salt, and stevia. No fillers, no additives, no chemicals and it’s so delicious!

CLICK HERE TO STOCK UP ON EQUIP PRIME PROTEIN!

Use code MARIA to save!

Keto Peanut Butter Muffins with Chocolate Frosting

Maria Emmerich

Course Bread, Breakfast, Dairy Free, Dessert, Snack

Cuisine American

Servings 12 servings

Calories 239

  • Preheat the oven to 350 degrees F and line a 12 well muffin pan with cupcake paper liners.

  • Place the peanut butter, butter and natural sweetener in a large bowl and use a hand mixer to combine well. Add the eggs and mix until well combined. Add the protein powder, baking powder, and salt and stir until well combined. Add the vanilla and stir well. Divide the mixture evenly into the muffin cups. Place in the oven to bake for 16-20 minutes or until baked through.

  • Meanwhile make the frosting by placing the butter in a large bowl (or stand mixer) and beat on high until light and fluffy. Add the natural sweetener and cocoa powder and mix well. Add the heavy cream and vanilla and mix until well combined. Taste and adjust sweetness to your liking. Once the muffins are completely cool, frost with the chocolate frosting. Store extras in an airtight container in the fridge for up to 6 days.

Calories: 239 | Fats: 19g | Proteins: 11g | Carbohydrates: 5g | Fibers: 2g | P:E Ratio: 0.5

During the middle of Covid I said enough was enough and that I was going to get a handle on my weight! My sons were being picked on about how fat their mom was. I had a good cry and told myself it’s time to make a change.

My starting weight was embarrassingly to say 465. I am now down to 262!

I still have a way to go but what a difference it is!! I have way more energy!

Thanks for all the fun recipes and ways to make me feel like I’m not missing out!!! Thank you immensely! I hope you have a Merry Christmas/ Happy holidays!!” – Heidi

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!