Month: March 2016

Healthy Peanut Butter Banana Cake with Chocolate Ganache

Healthy Peanut Butter Banana Cake with Chocolate Ganache

I don’t know about you, but I am always trying to figure out new ways to use up my ripe bananas. Like any normal person, I go to the grocery store every single day and I almost never leave there without a handle of bananas; thus creating an […]

Funfetti Protein Waffles {Low Carb + Low Fat}

Funfetti Protein Waffles {Low Carb + Low Fat}

Last week my waffle maker finally gave out–it had enough of my food experiments and literally just stopped cooking.  As I lay my old Belgian waffle maker to rest (or toss it in the trash),  I am celebrating the life of my new  “toaster” size […]

Peanut Butter Frappuccino with Peanut Butter Truffles

Peanut Butter Frappuccino with Peanut Butter Truffles

DSC_1041-2

DSC_1044

DSC_1000

DSC_1067


Peanut Butter Frappuccino with Peanut Butter Truffles

Yield: 1 Frappuccino, 12 truffles

Serving Size: 1 Frappuccino, 4 truffles

Calories per serving: 365 c

Fat per serving: 5

Carbs per serving: 42

Protein per serving: 42

Peanut Butter Frappuccino with Peanut Butter Truffles

Ingredients

  • 1 banana, frozen
  • 1 scoop chocolate peanut butter cup protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c powder peanut butter (I used Better Body Foods)
  • 1/4 c cold coffee (can sub for almond milk)
  • 3 ice cubes
    Truffles
  • 1 scoop chocolate peanut butter cup protein powder (I used PEScience)
  • 2 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. peanut butter
  • 2 tbsp. vitafiber syrup or sticky syrup*
  • 1 tbsp. water

Instructions

    Peanut Butter Frappuccino
  1. Blend banana, ice and coffee until smooth. Add protein powder and powdered peanut butter and continue blending.
    Truffles
  1. In a bowl, mix protein and powdered peanut butter together. Using a fork, mix in remaining ingredients. Use your hands to roll dough into 12 evenly sized balls.

Notes

You can replace the vitafiber syrup with any sticky syrup such as honey/agave/maple. Add the syrup 1 tablespoon at a time until you reach your desired consistency. Macros will change.

http://peanutbutterpluschocolate.com/peanut-butter-frappuccino-with-peanut-butter-truffles/

Bunny Butt Pancakes

Bunny Butt Pancakes

I have seen this adorable idea all over Pinterest so I decided to give it a go with my protein pancake recipe–who eats regular pancakes, anyway? You will need: 1 medium pancake 1 slightly small pancake 4 small “tear drop” shaped pancakes and two of them […]

Healthy Carrot Cake Bars with Cream Cheese Swirl

Healthy Carrot Cake Bars with Cream Cheese Swirl

    I believe in close ups. Print Healthy Carrot Cake Bars with Cream Cheese Swirl Yield: 6 bars Serving Size: 1 bar Calories per serving: 161 Fat per serving: 4 Carbs per serving: 14 Protein per serving: 16 Ingredients Carrot Cake 1 cup grated […]

Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich

My Chocolate Cracker Cookie recipe plus my Cookie Dough recipe came together and dipped themselves in dark chocolate and sprinkles.

I may or may not have eaten all of these in one day…

At least they are healthy, right?

DSC_1102

DSC_0971

DSC_0969

DSC_1123-2

DSC_1061

DSC_0964

Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich

Ingredients

    Chocolate Cracker Cookies
  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)
    Cookie Dough
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water
  • 1 tbsp. mini chocolate chips
    Chocolate
  • 1/4 c dark chocolate
  • 1 tsp. coconut oil
    Topping
  • sprinkles
  • chopped nuts

Instructions

    Chocolate Cookie Crackers
  1. 1.Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. 2.In a large bowl, mix together all dry ingredients.
  3. 3.Add remaining ingredients and mix with a fork until a dough forms.
  4. 4.Roll dough out until it's 1/8 inch thick.
  5. 5.Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. 6.Use a fork to poke holes in the dough so the crackers don't rise much.
  7. 7.Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. 8.Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
    Cookie Dough
  1. 1.Mix all dry ingredients together.
  2. 2.Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. 3.Add to dry ingredients and mix using a fork until dough forms.
  4. 4.Fold in chocolate chips.
    Chocolate
  1. Place chocolate and coconut oil in a microwave safe bowl in 10 second intervals, stirring every time you stop until melted.
    Assembly
  1. Divide cookie dough into 4 even balls and place each cookie dough ball between 2 chocolate cracker cookies.
  2. Place the cookie dough sandwiches in the freezer while you melt the chocolate.
  3. Dip half of the cookie dough sandwich in chocolate and let the excess chocolate drip before placing it on piece of parchment paper.
  4. Once all the sandwiches are dipped in chocolate, let them sit for 2-3 minutes before decorating with sprinkles or nuts.
  5. Return to freezer for 15 minutes to harden before serving.
http://peanutbutterpluschocolate.com/double-chocolate-cookie-dough-sandwich/

Healthy Chocolate Cracker Cookies

Healthy Chocolate Cracker Cookies

  Print Healthy Chocolate Crackers Prep Time: 15 minutes Cook Time: 9 minutes Total Time: 24 minutes Yield: 13-15 crackers Serving Size: 1 cracker Calories per serving: 45 Fat per serving: 1 Carbs per serving: 8 Protein per serving: 2 Ingredients 1/4 c plus 2 […]

The Most Popular Recipe I’ve Ever Posted

The Most Popular Recipe I’ve Ever Posted

  I quickly took this photo yesterday morning on my iPhone and for some reason that I can’t seem to figure out, it has received 4x as many likes and comments on Instagram as any other photo or recipe I’ve posted. When I made these pancakes, I didn’t […]

Secretly Healthy Chocolate Frosted Brownies

Secretly Healthy Chocolate Frosted Brownies

DSC_0898Perfect for your St. Patrick’s Day party–your friends won’t even realize these chocolate frosted brownies are healthy!

No eggs! No flour! No butter! No oil! And still the most dense brownies you will ever have!

 


DSC_0955

DSC_0984

DSC_0951

It’s okay to eat this batter! Go a head and lick your spoon clean.

Secretly Healthy Chocolate Frosted Brownies

Yield: 9 frosted brownies

Serving Size: 1 frosted brownie

Calories per serving: 173

Fat per serving: 5

Carbs per serving: 34

Protein per serving: 8

Secretly Healthy Chocolate Frosted Brownies

Ingredients

    Brownies
  • 2 ripe bananas
  • 1 box black beans, rinsed (I use the Simply Balanced Target brand about 13oz)
  • 1/4 c coconut sugar
  • 1/2 scoop protein powder of choice (I used PEScience Chocolate-get 25% off using code PBCHOCO)
  • 1/2 c unsweetened cocoa powder
  • 1 tsp. baking powder
  • Frosting!
  • 1 ripe avocado
  • 1/4 c plus 3 tbsp. vitafiber syrup or sticky syrup*
  • 1/4 c unsweetened cocoa powder
  • 1/4 scoop protein powder (I used PEScience Gourmet Vanilla)

Instructions

  1. Pre-heat oven to 350f and prepare an 8x8 inch pan with parchment paper.
  2. Place all brownie ingredients into a blender or food processor and blend until smooth.
  3. Brownie batter should be very thick! Spread batter evenly into baking pan and bake for 25 minutes.
  4. Remove from oven and place in the freezer to cool for 20-30 minutes.
  5. In a blender, blend the avocado (skin and pit removed), 1/4 cup vitafiber and protein until smooth.
  6. Place 2-3 tablespoons of frosting into a zip lock bag and set a side for later decorating.
  7. Add cocoa powder and 3 tablespoons vitafiber syrup to remaining frosting and blend until smooth.
  8. Remove brownies from freezer and top with an even layer of chocolate frosting.
  9. Cut the corner of the zip lock bag you set a side earlier and decorate brownies in a zig-zag line or however your heart desires.
  10. Return to the freezer for 40 minutes to set.
  11. Remove and cut into 9 squares. For clean cut brownies, wet knife before cutting

Notes

*Vitafiber syrup can be replaced with any sticky syrup such as brown rice syrup, maple syrup, honey, agave, etc., however, macros will change. *For vegan use carob powder and vegan protein

http://peanutbutterpluschocolate.com/secretly-healthy-chocolate-frosted-brownies/

Cookie Dough Cups

Cookie Dough Cups

3 Ingredient Protein Cookie Dough Cups to satisfy that sweet tooth. All you need is… Cookie Dough Protein Bar (I used B-up Bar by Y-up Brands because it’s the most delicious and macro friendly bar around) Dark Chocolate Coconut Oil Print Cookie Dough Cups Prep […]


Inline
Inline