Month: April 2016

Healthy Fig Newtons {Low Fat & Low Carb}

Healthy Fig Newtons {Low Fat & Low Carb}

    Print Healthy Fig Newtons {Low Fat & Low Carb} Yield: 8 Healthy Fig Newtons Serving Size: 1 Cookie Calories per serving: 87 Fat per serving: 2g Carbs per serving: 15g Protein per serving: 4g Ingredients 1/2 c oat flour or whole wheat pastry […]

Healthy Dessert Pizza

Healthy Dessert Pizza

  This was my first time attempting to make a healthy pizza dough and I was quite impressed with myself! It was absolutely delicious, a little dense but light enough that you can hold it like a slice of pizza. I topped mine with chocolate […]

Healthy Mini Peanut Butter Sandwich Cookies

Healthy Mini Peanut Butter Sandwich Cookies

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Healthy Mini Peanut Butter Sandwich Cookies

Yield: 20 Mini Sandwich Cookies

Serving Size: 1 Mini Sandwich Cookie

Calories per serving: 32

Fat per serving: 1g

Carbs per serving: 5g

Protein per serving: 2g

Healthy Mini Peanut Butter Sandwich Cookies

Ingredients

    Cookies
  • 1/4 c brown rice flour
  • 1/4 c powder peanut butter Peanut Butter Co
  • 2 tbsp. peanut butter
  • 2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • stevia to taste
    Frosting
  • 1/4 c powdered peanut butter Peanut Butter Co
  • 2 tbsp. powder erythritol or vanilla protein powder
  • 1 tbsp. peanut butter
  • 1.5 tbsp. water
  • stevia to taste

Instructions

  1. Pre-heat oven to 325f and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together all dry cookie ingredients then add wet and continue mixing until a dough forms.
  3. Roll dough into a ball and place it between two pieces of parchment paper until it's about 1/8" thick. Use a cookie cutter or water bottle cap to cut out cookies. Dough should make 40 cookies.
  4. Bake cookies for 7 minutes. They will crisp up once cooled.
  5. Mix all frosting ingredients together and place the frosting in a piping bag or plastic zip lock bag and cut the corner.
  6. Pipe about 1 teaspoon into the center of each cookie then place the cookies together to create a sandwich. You should end up with about 20 mini sandwich cookies.
  7. Pipe remaining frosting in a crosshatch on the top of each sandwich.
http://peanutbutterpluschocolate.com/healthy-mini-peanut-butter-sandwich-cookies/

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Because your ice trays can do a lot more than make ice! Why not try making a low carb, low fat snack that’s high in protein?   Print Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free} Yield: 10-12 bars Serving Size: 1 bar […]

Healthy Chia Seed Banana Bread

Healthy Chia Seed Banana Bread

  Print Healthy Chia Seed Banana Bread Yield: 10 slices Serving Size: 1 slice Calories per serving: 108 Fat per serving: 3g Carbs per serving: 15g Protein per serving: 7g Ingredients 2 very ripe bananas 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla) […]

Healthy Copycat Hostess Cupcakes {no oil and no added sugar}

Healthy Copycat Hostess Cupcakes {no oil and no added sugar}

Who in the world doesn’t love those chocolate Hostess Cupcakes filled with creamy goodness? Spare yourself the sugar hangover and dive into these Healthy Copycat Cupcakes made using zucchini, yes, zucchini!!!

 

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Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Yield: 6 cupcakes

Serving Size: 1 cupcake

Calories per serving: 126

Fat per serving: 4

Carbs per serving: 21

Protein per serving: 4

Healthy Copy Cat Hostess Cupcakes {no oil and no added sugar}

Ingredients

  • 1 medium zucchini, grated and excess water removed*
  • 1/4 c almond milk
  • 1/4 c whole wheat flour or oat flour
  • 1 scoop milk chocolate protein powder (I used PEScience)
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/4 c egg whites
  • 1/4 c vitafiber or sticky syrup
  • 2 tbsp. unsweetened applesauce
  • 1 tsp. uncut stevia
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
    Chocolate Glaze
  • 2 oz sugar free dark chocolate
  • 1 tsp. coconut oil
  • 1 tsp. vitafiber syrup or sticky syrup
    Filling
  • 1/2 c Truwhip or coconut whip cream**
    Icing
  • 1/4 c plus 1 tbsp. powdered erythritol
  • 1/2 tbsp. water
  • 1/2 tbsp. vitafiber or sticky syrup
  • 1 tbsp. vanilla protein powder

Instructions

  1. Pre-heat oven to 325f and prepare a cupcake pan with non-stick spray. I used a silicone cupcake mold and non-stick spray wasn't needed.
  2. Use a cheese grater to shred the zucchini then place the grated zucchini in a paper towel and squeeze out the excess water and set a side.
  3. In a large bowl, mix the eggs, egg whites, vanilla extract, applesauce, almond milk, vitafiber syrup and zucchini until smooth and fluffy.
  4. In a separate bowl, mix the flour, protein, baking powder, stevia and cocoa powder together then add to the egg mixture and stir until combined.
  5. Fill cupcake molds with approximately 1/4 cup of the mix and bake for 22-24 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool completely.
  7. There's two ways you can fill the cupcakes, you can poke holes on the tops of the cupcakes and use a small nozzle tip to pipe the filling in or you can cut out a hole in the center from the top of the cupcake and fill it using a nozzle tip and piping bag. I feel like you will get more filling if you cut out a little cake. Either way is delicious.
  8. Once your cakes are filled, gently melt your glaze ingredients together until smooth.
  9. Dip the tops of each cupcake into the chocolate and then place them in the freezer for 5 minutes to harden.
  10. *Do not make your icing until you are completely ready to place it in your piping bag and decorate the cupcakes because this icing hardens very quickly.
  11. Mix all icing ingredients together and place them in a prepared piping bag and then decorate cupcakes.
  12. Enjoy!

Notes

**To make coconut whipped cream-place a can of FULL FAT coconut milk in the refrigerator overnight then scrape the thick cream off of the top and place it in a mixer on high until it's light and fluffy.

http://peanutbutterpluschocolate.com/healthy-copy-cat-hostess-cupcakes-no-oil-and-no-added-sugar/

No Bake Almond Joy Bars

No Bake Almond Joy Bars

Print No Bake Almond Joy Bars Yield: 30 Bars Serving Size: 1 Bar Calories per serving: 92 Fat per serving: 4 Carbs per serving: 12g Protein per serving: 3g Ingredients Brownie Bar Layer 3/4 c brown rice flour* 2 scoops milk chocolate protein powder (I […]

Healthy Strawberry Banana Protein Milkshake

Healthy Strawberry Banana Protein Milkshake

    Print Healthy Strawberry Banana Protein Milkshake Yield: 1 Serving Size: 1 Calories per serving: 249 Fat per serving: 2 Carbs per serving: 34 Protein per serving: 27 Ingredients 1 frozen banana 5 fresh strawberries 1 scoop vanilla protein powder (I used PEScience Gourmet […]

Peanut Butter Plus Chocolate Crack Bars

Peanut Butter Plus Chocolate Crack Bars

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If you can make this recipe and then only eat ONE piece, you are a magical, magical person and you deserve lots of medals for having the upmost self control. I had to ask my boyfriend to hide these from me after I ate half of the pan.  Is this what crack is like?

There are so many substitutions for this recipe so if there are any I that I missed, just leave a comment and I will reply asap.


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Peanut Butter Plus Chocolate Oat Bars {No Bake}

Yield: 20-24 bars

Serving Size: 1 bar

Calories per serving: 79

Fat per serving: 3

Carbs per serving: 11

Protein per serving: 3

Peanut Butter Plus Chocolate Oat Bars {No Bake}

Ingredients

    Topping
  • 1 tbsp. cocao nibs

Instructions

  1. Line and 8x8 inch baking pan with parchment paper and set a side.
  2. In a large bowl mix the oats, powdered peanut butter and protein powder together. In a separate bowl, mix the agave, peanut butter and vanilla extract together then add to the oat mixture.
  3. If mixture is too dry, add the tablespoon of almond milk, if it's sticky, you can omit the almond milk.
  4. Press half of the sticky oat mixture into the bottom of the pan.
  5. Melt chocolate and coconut oil together then pour over oat layer. Sprinkle with cocao nibs and place in the freezer for 5-10 minutes to harden.
  6. Spread peanut butter (you can add more than 2 tbsp. if you want to get real crazy) over chocolate layer then top with remaining oats. Press flat and return to freezer for 30 minutes before serving.

Notes

*macros counted when cutting bars into 20 pieces **agave can be replaced with a sugar free syrup, honey, maple or brown rice syrup ***can replace protein powder for oat flour ****can replace powdered peanut butter for oat flour

http://peanutbutterpluschocolate.com/peanut-butter-plus-chocolate-crack-bars/

Healthy Cookies and Cream Waffles

Healthy Cookies and Cream Waffles

I used PEScience Cookies and Cream Protein Powder, however, a vanilla or chocolate protein will also work. Print Healthy Cookies and Cream Waffles Prep Time: 5 minutes Cook Time: 6 minutes Total Time: 11 minutes Yield: 2 toaster sized waffles or 1 large belgian waffle […]


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