Month: February 2016

Banana Bread Blondies with Cream Cheese Frosting

Banana Bread Blondies with Cream Cheese Frosting

  Print Banana Bread Blondies with Cream Cheese Frosting Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Yield: 4 Blondies Serving Size: 1 Blondie Calories per serving: 240 Fat per serving: 6 Carbs per serving: 33 Protein per serving: 20 Ingredients […]

Jumbo Soft Batch Peanut Butter Protein Cookies

Jumbo Soft Batch Peanut Butter Protein Cookies

Print Jumbo Soft Batch Peanut Butter Protein Cookies Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Yield: 3 Jumbo Cookies Serving Size: 1/2 Jumbo Cookie Calories per serving: 265 Fat per serving: 16 Carbs per serving: 192 Protein per serving: 12 […]

Cake Batter Protein Ice Cream

Cake Batter Protein Ice Cream

This legit tastes like cake batter!

Is it as creamy as full ice cream? No, but considering it only has 9 carbs, 4 grams of fat ad 31 grams of protein per serving, it’s a perfect replacement.

For a dairy free substitute, check the notes.


I used PEScience Gourmet Vanilla protein powder–it already tastes like freaking ice cream by itself. You can get 25% off any PEScience order from their website using my code PBCHOCO.

P.S. Don’t skip the sprinkles! Blending them into the ice cream is crucial if you want that “cake batter” taste. 🙂

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Cake Batter Protein Ice Cream

Serving Size: 1 cup

Calories per serving: 196

Fat per serving: 4

Carbs per serving: 9

Protein per serving: 31

Cake Batter Protein Ice Cream

Ingredients

  • 2 c almond milk or milk of choice
  • 2 scoops vanilla protein powder (I used PEScience)
  • 1 serving container non-fat vanilla greek yogurt (I used Light & Fit)
  • 2 tbsp. rainbow sprinkles (this is necessary)

Instructions

  1. Blend all ingredients in a blender until smooth.
  2. Transfer to a glass container or freezer safe container and freeze over night.
  3. Remove from freezer and let sit at room temperature for 20-30 minutes or until soft enough to remove from container and return to the blender.
  4. Blend on high until smooth like soft serve. ***You can stop here if you prefer a soft serve like ice cream texture but if you want a more firm texture, return to the freezer for another hour before scooping into an ice cream cone and topping with more sprinkles.

Notes

For a dairy free version, use vegan protein and full fat coconut milk instead of yogurt.

http://peanutbutterpluschocolate.com/cake-batter-protein-ice-cream/

Two Ingredient No Carb Crepe Pancakes

Two Ingredient No Carb Crepe Pancakes

These are not your mom’s fluffy buttermilk pancakes. They are flat with crispy edges–and totally delicious. Print Two Ingredient No Carb Crepe Pancakes Serving Size: Entire recipe Calories per serving: 165 Fat per serving: 1.5 Carbs per serving: 0.5 Protein per serving: 37 Ingredients 1/2 c liquid […]

Skinny Almond Butter Cheesecake Dip

Skinny Almond Butter Cheesecake Dip

Print Skinny Almond Butter Cheesecake Dip Yield: serves 6 Serving Size: 1/6 Calories per serving: 83 Fat per serving: 2 Carbs per serving: 7 Protein per serving: 9 Ingredients 4oz fat free cream cheese 1 container fat free vanilla greek yogurt 2 tbsp. almond butter […]

Healthy Girl Scout Somoa Cookies

Healthy Girl Scout Somoa Cookies

Healthy Girl Scout Somoa Cookies

Yield: 5 cookies

Serving Size: 1 cookie

Calories per serving: 207

Fat per serving: 12

Carbs per serving: 18

Protein per serving: 11

Healthy Girl Scout Somoa Cookies

Ingredients

    Shortbread
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 3 tbsp. almond flour
  • 3 tbsp. powdered peanut butter Peanut Butter & Co
  • 2 tbsp. vitafiber syrup*
  • 1 tbsp. coconut oil
  • 1-2 tbsp. warm water
    Caramel
  • 7 dates
  • 3 tbsp. peanut butter (I used Nuts 'N More Toffee Nut flavor)**
  • 2 tbsp. water
    Coconut
  • 2 tsp. unsweetened shredded coconut
    Chocolate
  • 16 dark chocolate chips
  • 1/2 tsp. coconut oil

Instructions

  1. Pre-heat oven to 325f and line a baking sheet with parchment paper.
  2. Spread coconut evenly on the pan and bake for 5-6 minutes or until golden brown. Remove from pan and let cool while you prepare your shortbread cookies.
  3. In a bowl, mix together the protein powder, powdered peanut butter and almond flour. Add in vitafiber, melted coconut oil and warm water and mix using a fork until a dough forms.
  4. Roll dough out flat using a rolling pin and cut out 5 circles using a cookie cutter or cup. Using a smaller round object, poke a hole in the middle of the cookie and use your hands to mold it into the shape you want. Use a toothpick to poke holes in the cookies so they don't rise much.
  5. Place the cookies on the baking sheet and bake for 7 minutes.
  6. Let the cookies cool while you prepare your caramel.
  7. Place all caramel ingredients into a food processor or blender. Blend on high and stop to scrape the sides when needed.
  8. Spread a thick layer of caramel over each cookie and then sprinkle with toasted coconut.
  9. Melt chocolate and coconut oil in a small microwave safe bowl in ten second intervals.
  10. Using a spoon, drizzle chocolate over each cookie.
  11. Place in the freezer for 10 minutes before serving.

Notes

*Vitafiber can be replaced using any sticky sweetener such as brown rice syrup, honey, agave or maple syrup. **Any nut butter will work here

***MACROS are not EXACT on this recipe. It was difficult to calculate so take this into consideration when counting

http://peanutbutterpluschocolate.com/healthy-girl-scout-somoa-cookies/

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Whenever I make protein powder shortbread cookies, I always use Snickerdoodle flavored protein over vanilla (vanilla will work) because it seems to give the flavor more depth–that sounds cheesy but it’s true! You can get 25% off all PEScience products using code PBCHOCO.

I know there’s a few different ways of making ‘healthy’ caramel out there. I like to use dates and nut butter, specifically Toffee Nut flavored peanut butter to give it more of an authentic caramel taste.


No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries

    Print No Bake Mini Protein Cheesecakes with Chocolate Covered Strawberries Yield: 6 Mini Cheesecakes Serving Size: 1 Mini Cheesecake Calories per serving: 170 Fat per serving: 6 Carbs per serving: 16 Protein per serving: 16 Ingredients Crust Layer 1 scoop protein powder (I […]

The Best Ever Cannoli Protein Cheesecake

The Best Ever Cannoli Protein Cheesecake

Isn’t that the silkiest protein cheesecake you have ever seen?? Well, it happens to be the BEST tasting protein cheesecake I’ve ever made. I’m quite proud of myself! It would not be as delicious if it wasn’t for the Gourmet Vanilla Protein Powder by PEScience–it […]

Vanilla Protein Donuts with Strawberry Frosting

Vanilla Protein Donuts with Strawberry Frosting

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Baked Vanilla Protein Donuts with Strawberry Frosting

Yield: 6 donuts

Serving Size: 1 donut

Calories per serving: 136.3

Fat per serving: 2

Carbs per serving: 15.8

Protein per serving: 13.8

Baked Vanilla Protein Donuts with Strawberry Frosting

Ingredients

  • 1 c flour of choice (I used an all purpose gluten free flour)
  • 2 scoops gourmet vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 3/4 c almond milk
  • 1 egg
  • 2 tsp. coconut oil
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Strawberry Icing
  • 1 scoop gourmet vanilla protein powder (I used PEScience)
  • 3 tbsp.-1/4 c almond milk
  • 1 strawberry

Instructions

  1. Pre-heat oven to 350f and prepare a donut pan with non-stick spray.
  2. Mix all dry donut ingredients together and set a side.
  3. In a microwave safe bowl, melt coconut oil and almond milk together then add to the dry ingredients.
  4. Add remaining ingredients and mix until a dough forms.
  5. Place dough into a piping bag or Ziploc bag and cut off the corner.
  6. Pipe dough evenly into 6 donut molds.
  7. Bake for 10 minutes and let cool completely.
    Icing
  1. place the strawberry and almond milk into a blender and blend on high until almost smooth. Add the protein powder and continue blending.
  2. *You may need to add more or less of the protein or almond milk to reach an icing consistency.
http://peanutbutterpluschocolate.com/vanilla-protein-donuts-with-strawberry-frosting/


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