Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Paleo (page 2 of 2)

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Hello November. The news on the street is that pumpkin is out and peppermint is in. Well, forget that! I’m still not over pumpkin.

 

PUMPKIN is LIFE!


 

pumpkin-cinnamon-roll3

 

Sometimes I bake enough to feed a small country and sometimes I bake just enough to serve myself. Single serving dishes are always better because:

Less clean up.

Portion control (for the ones who need it-I’m talking to myself here)!

Less cooking time.

 

pumpkin-cinnamon-roll2

 

This adorable little pint size cake is gluten-free, vegan and paleo with the added bonus of being extra moist!

 

pumpkin-cinnamon-roll

I used PEScience protein powder get 30% OFF using code PBCHOCO.

 

pumpkin-cinnamon-roll5

 

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Yield: 1

Serving Size: 1

Calories per serving: 226

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 19g

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Single serve healthy pumpkin cinnamon roll cake drizzled with vanilla icing. Made gluten-free, vegan and paleo!

Ingredients

  • 2 tbsp. coconut flour
  • 1/2 scoop protein powder (16g) I used PEScience get 30% code PBCHOCO
  • 1 tsp. coconut sugar
  • 2 tbsp. pumpkin puree
  • 1 tsp. avocado oil or coconut oil, melted
  • 1/4 c plus 3 tbsp. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
    Icing
  • 1 tbsp. vanilla protein powder
  • 1 tsp. coconut oil, melted
  • 3 tsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a small ramekin with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. Add wet ingredients and stir until smooth.
  4. Pour batter into ramekin and bake for 20-22 minutes.
  5. Let cool.
  6. Stir together icing and drizzle over cake.
  7. Enjoy!
http://peanutbutterpluschocolate.com/healthy-pumpkin-cinnamon-roll-cake-for-one-vegan-paleo-gf/

Pumpkin Protein Pancakes

It’s August 31st. This is okay.

Pumpkin-Pancakes

I highly recommend using PEScience Select SNICKERDOODLE protein for all your PUMPKIN flavored baking needs. It’s just the best! Get 30% OFF using code PBCHOCO.


Pumpkin-Pancakes2

Pumpkin Protein Pancakes

Yield: 5 pancakes

Serving Size: 5 pancakes

Calories per serving: 356

Fat per serving: 13g

Carbs per serving: 32g

Protein per serving: 40g

Pumpkin Protein Pancakes

Deliciously fluffy Fall flavored pancakes! Perfect way to start off the season! High protein and low fat. Paleo friendly.

Ingredients

  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 egg, 1 egg white
  • 3 tbsp. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin spice
  • 1 tsp. baking powder
  • 3/4 c plus 2 tbsp. - 1 c almond milk

Instructions

  1. In a large bowl, sift all dry ingredients together. (sifting makes all the difference, just trust)
  2. In another bowl, whisk together your egg, egg white, vanilla extract and pumpkin.
  3. Stir your wet ingredients into the dry ingredients.
  4. Add your 3/4 cup plus 2 tablespoons almond milk. Depending what protein powder you used, you may need another 2 tablespoons if mix is too dry.
  5. Cook pancakes 1/4 cup at a time on medium-low heat until golden brown.
  6. Enjoy!

Notes

Use a paleo friendly protein for paleo diet.

http://peanutbutterpluschocolate.com/pumpkin-protein-pancakes/

Healthy Strawberry Protein Muffins

As much as I can’t wait for pumpkin lattes, leaves flooding the streets and Halloween decorations, I am having a tough time saying goodbye to summer.  All of my favorite fruits are in season during the summer months and I can’t help but to think I didn’t get quite get my fill of them.

As a tribute to summer, I made Healthy Strawberry Protein Muffins made with freeze dried strawberries. P.S. you can get freeze dried strawberries all year long! Yay!

 


Strawberry-Muffins

 

I placed one cup of freeze dried strawberries in my food processor on high until it turned to powder. I then stirred in all my dry ingredients.

 

Makes for a delicious looking batter and an even more flavorful muffin!

 

 

 

 

 

Strawberry-Muffins2

 

These muffins aren’t like your supermarket muffins. Oh no, these muffins are made with only whole food ingredients and added protein powder to give you a little extra nutritional boost to keep you energized throughout the day.

 

I used PEScience Select Gourmet Vanilla protein powder. I find it bakes better than other protein powders on the market and tastes so sweet, you won’t need to add any extra sugar.

You can get 30% off all PEScience products by using code PBCHOCO on their website.

 

Strawberry-Muffins3

Healthy Strawberry Protein Muffins

Yield: 4 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 4g

Carbs per serving: 7g

Protein per serving: 11g

Healthy Strawberry Protein Muffins

Only 98 calories per delicious Strawberry Muffin. Made with all whole food ingredients and vanilla whey protein powder.

Ingredients

  • 1 c freeze dried strawberries
  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tbsp. unsweetened applesauce
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% code PBCHOCO)
  • 1/4 c unsweetened almond milk
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 egg, whole
    Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tsp. freeze dried strawberry powder
  • 2-3 tbsp. water

Instructions

  1. Place your freeze dried strawberries in a food processor or blender on high until it turns to powder.
  2. Place 2 teaspoons of your freeze dried strawberry powder in a small bowl and set aside. This will be for your drizzle.
  3. In a large mixing bowl, stir together the rest of your strawberry powder, your coconut and almond flour, coconut sugar, protein powder and baking powder.
  4. Add your almond milk, applesauce, vanilla and egg. Whisk until smooth.
  5. Pour batter into 4 cupcake molds.
  6. Bake for 15-17 minutes.
  7. Let cool and stir together your drizzle ingredients.
  8. Pour drizzle over muffins and enjoy.
http://peanutbutterpluschocolate.com/healthy-strawberry-protein-muffins/

 

No Bake Coconut Brownie Energy Bites

Coconut Brownie Energy Bites
PALEO – GLUTEN FREE – VEGAN – HIGH PROTEIN

I’ve been a bit obsessed with my food processor lately or maybe I’ve just been enjoying not having to turn on my oven to create delicious and healthy treats!

I made these super healthy Coconut Brownie Energy Bites and it only took me about ten minutes from start to finish.

Try not to eat these all in one sitting. It’ll be tempting, trust me!


 

 

Coconut Brownie Energy Bites2          Coconut Brownie Energy Bites5         Coconut Brownie Energy Bites8

Coconut Brownie Energy Bites6

I used PEScience Chocolate Frosted Cupcake whey protein powder and it complimented this recipe very nicely. You can get 30% OFF all PEScience products by using code PBCHOCO on their website and they have VEGAN protein as well! Yay!

Coconut Brownie Energy Bites10

No Bake Coconut Brownie Energy Bites

Yield: 9 Energy Bites

Serving Size: 1 Energy Bite

Calories per serving: 92

Fat per serving: 3g

Carbs per serving: 14g

Protein per serving: 4g

No Bake Coconut Brownie Energy Bites

No Bake decadent high protein energy bites covered in desiccated coconut. A simple treat everyone will love!

Ingredients

  • 1/4 c raw almonds
  • 1/2 c dates, pitted and chopped
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 2 tbsp. maple syrup or all natural sugar free maple syrup
  • 1 tbsp. unsweetened desiccated coconut plus more for rolling
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. almond butter
  • 1 tsp. vanilla extract

Instructions

  1. Before beginning, be sure your dates are fresh and soft. If your dates aren't soft, you can soak them in boiling water for 15 minutes.
  2. Once your dates are soft, cut them in half and remove the pits. Chop them into smaller pieces.
  3. Place all of your ingredients into a food processor or high performing blender.
  4. Blend on high until ingredients start to form a ball.
  5. Separate your mixture into 9 evenly sized balls. It helps if your hands are just slightly wet when rolling.
  6. Roll your brownie balls in your extra desiccated coconut until completely covered.
  7. Serve immediately or store in an airtight container.
  8. Enjoy!

Notes

Be sure to use vegan protein powder or sub with coconut flour for vegan or paleo.

http://peanutbutterpluschocolate.com/no-bake-coconut-brownie-energy-bites/

 

Healthy Double Chocolate Cookies {vegan} {high protein}

 

It’s safe to say that I have an obsession with chocolate–and peanut butter–and protein. I don’t go a day without these three things and why should I? I mean, not only are they delicious, they are also healthy for you.

Chocolate (especially raw cocoa powder) is loaded with antioxidants, peanut butter has tons of healthy fats and also tastes freakin’ delicious and protein powder is just the greatest gift you can give to your muscles.


So I took my three favorites things in the world and made the softest double chocolate protein cookies (AKA death by chocolate).

Double-Chocolate-Protein-Cookies

Look at those chunks and all their chocolaty glory!

Double-Chocolate-Protein-Cookies7

Double-Chocolate-Protein-Cookies6

 

I used my two favorite brands: PEScience and Nuts ‘N More. Protein powder (especially whey) can be tricky to bake with but I’ve found that PEScience not only tastes absolutely amazing and they have an huge assortment of flavors but it bakes well too! Get 30% off all PEScience products when using code PBCHOCO.

Nuts N’ More is hands down, my favorite peanut butter (and I’m not even being paid to say that!) for a few reasons.

  1. The taste and texture are out of this world and incomparable to other brands!
  2. The MACROS! Oh my gawd the macros are insane. I do IIFYM and Nuts ‘N More is a  freaking blessing because it only contains 10g of fat per 2 tablespoons (that’s about 6g less than the leading brand).
  3. There’s a chocolate flavor–WIN!

Unfortunately, I do not have a discount code for you with the peanut butter. I buy mine from VitaCost.com because it’s the cheapest and they deliver the next day!

Anyway, I know what you came here for–this delicious recipe!

Double-Chocolate-Protein-Cookies2

It goes great with almond milk!

Double-Chocolate-Protein-Cookies3

 

Be careful not to drop your cookie in the cup like I did! Oops!

 

Double-Chocolate-Protein-Cookies4

 

That melty chocolate though…

 

Healthy Double Chocolate Cookies {vegan} {high proein}

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 17 Cookies

Serving Size: 1 Cookie

Calories per serving: 146

Fat per serving: 7g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Double Chocolate Cookies {vegan} {high proein}

Death by chocolate healthy protein cookies! So delicious, you can't just have one!

Ingredients

  • 1 c peanut butter (I used chocolate flavored peanut butter)
  • 2 scoops protein (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/3 c coconut sugar
  • 1/4 c oat flour (coconut flour for Paleo)
  • 3 tbsp. special dark unsweetened cocoa powder
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/3 c dark chocolate chunks
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • flaked salt for sprinkling

Instructions

  1. Pre-heat your oven to 350f and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together all your dry ingredients (protein, oat flour, cocoa powder, coconut sugar, baking powder and soda).
  3. Use a fork to fold in your peanut butter until a dry, clumpy dough forms.
  4. Add your pumpkin puree 1 tablespoon at a time until your reach a cookie dough consistency. This will very depending on the peanut butter you use.
  5. Fold in chocolate chips.
  6. Use a cookie scoop to drop the cookie dough on the baking sheets. Press them down slightly using your fingers.
  7. Bake for 5-6 minutes. DO NOT OVER BAKE or they will be dry.
  8. Remove from the oven and sprinkle with flaked salt if desired.
  9. Let cool on sheet for 5 minutes before transferring to a wire rack and cooling for another 10 minutes.
  10. These will keep in an air tight container for many days.
  11. Enjoy!

Notes

Macros will vary depending on the brand of peanut butter and chocolate chips you use.

http://peanutbutterpluschocolate.com/healthy-double-chocolate-cookies-vegan-high-protein/

Blueberry Chocolate Chia Seed Protein Pudding

Blueberry-chocolate-chia-pudding2

Blueberry-chocolate-chia-pudding3

Blueberry-chocolate-chia-pudding4

Blueberry-chocolate-chia-pudding

Blueberry Chocolate Chia Seed Protein Pudding

Yield: 2 servings

Serving Size: half the recipe

Calories per serving: 223

Fat per serving: 10g

Carbs per serving: 16g

Protein per serving: 17g

Blueberry Chocolate Chia Seed Protein Pudding

Ingredients

    Chocolate Pudding
  • 1/2 c almond milk
  • 1 1/2 tbsp. chia seeds
  • 1 tbsp. cocoa powder
  • 1 tbsp. all natural sugar free maple syrup
  • 1 scoop protein powder (PEScience Milk Chocolate 30% off code PBCHOCO)
    Blueberry Pudding
  • 1/4 c blueberries
  • 2 tbsp. all natural sugar free maple syrup
  • juice of 1/2 a lemon
  • 1/4 c plus 2 tbsp. almond milk
  • 1 1/2 tbsp. chia seeds

Instructions

  1. To make the chocolate pudding layer, place all chocolate pudding ingredients (except protein powder) into a high speed blender until smooth. You may need to stop and scrape the sides a few times. (Mine was almost smooth, a few chia seeds got away from me)
  2. Add your protein powder and continue blending until completely incorporated.
  3. Put the chocolate pudding in a jar, cover and place in the refrigerator for 2-4 hours or overnight.
  4. To make your blueberry pudding layer, place the blueberries, syrup and lemon juice in a small frying pan and turn on medium-low heat.
  5. Once bubbles start to form, use a spatula to smash the berries and release juices.
  6. Simmer for 2-3 minutes and then remove from heat and let cool for 5 minutes.
  7. Add your blueberry mixture and almond milk into a blender and pulse until combined then pour it into a jar.
  8. Stir in your chia seeds, cover and place in the refrigerator for 2-3 hours or overnight.
  9. To assemble your pudding, scoop a spoonful of chocolate pudding into a cup and then add a spoonful of blueberry pudding on top of it. Top with more berries if desired.
http://peanutbutterpluschocolate.com/blueberry-chocolate-chia-seed-protein-pudding/

Blackberry Lime Passion Tea with Chia

I have recently discovered how delicious chia is in a beverage. I’ve always just sprinkled it over some oats, made some chia jam or pudding. Watch out chia pudding, there’s a new chia craze in town, chia tea!

I’m on my ninth year working for Starbucks (#tobeapartner) so you can only imagine how much Teavana Tea I have collected over the years–like loads of it. I decided to start incorporating it into some of my recipes to ya know, try and clean out my kitchen cabinets a bit.

Last week I made an incredible Orange Green Tea Lemonade with Chia for another company and it was so tasty I started dreaming up other flavor combinations. I decided to combine my favorite fruits with my favorite Starbucks Tea, thus giving me the most delicious (and healthiest) tea I have ever had to drink…IN MY LIFE!


Raspberry-Lime-Passion-with-Chia1

Raspberry-Lime-Passion-with-Chia3

Raspberry-Lime-Passion-with-Chia2

Blackberry Lime Passion Tea with Chia

Yield: 3 servings

Serving Size: about 3/4 cup

Calories per serving: 81

Fat per serving: 3

Carbs per serving: 11

Protein per serving: 3

Blackberry Lime Passion Tea with Chia

Relax on a hot summer day with a refreshing Blackberry Lime Passion Tea with Chia, full of antioxidants and calcium!

Ingredients

  • 2 limes
  • 1/2 c blackberries
  • 2 tea bags (Teavana Passion Tea)
  • 2 tbsp. chia seeds (Better Body Foods)
  • 2 c filtered water
  • *optional 2 tbsp. honey or sweetener (I like mine tart so I didn't add any)

Instructions

  1. First gel your chia seeds by mixing them with 1 cup of water. Cover and let sit for at least 2 hours.
  2. Steep tea for 5 minutes, remove bags and let cool.
  3. Place limes and blackberries in a juicer. If you don't have a juicer you can removed the lime peels and place the limes and blackberries in a blender on high. Strain out liquid and add it to your tea.
  4. Mix together your juice, chia gel water, tea and sweetener if adding any.
  5. Place in the refrigerator for 2 hours before serving.
http://peanutbutterpluschocolate.com/raspberry-lime-passion-tea-with-chia/

Strawberry Chia Pudding {Gluten Free & Paleo}

Confession time: I just recently started enjoying chia seeds. I know, I know, chia seeds are amazing, they are powerful and just so dang good for you–basically every health nut’s dream seed. So then why did it take me so long to jump on the bandwagon? Well, besides the fact that I am huge klutz and chia seeds always seem to find their way into every nook and cranny in my kitchen, I once had an epic ‘chia baking fail’ and it’s haunted me ever since.

Earlier this week I was struck with a random act of  courage while cleaning out my pantry I found two containers of chia seeds hiding in the way back. I dusted them off and decided I would give it go–starting off with the simplest of ‘chia seed’ recipes of course, Chia Pudding!

DSC_0022

DSC_0032

DSC_0047-2

Strawberry Chia Pudding {Gluten Free & Paleo}

Yield: 2 servings

Serving Size: half the recipe

Calories per serving: 216

Fat per serving: 11

Carbs per serving: 23

Protein per serving: 7

Strawberry Chia Pudding {Gluten Free & Paleo}

Ingredients

  • 1 c unsweetened almond milk
  • 1/4 c chia seeds (I used Better Body Foods)
  • 3 strawberries
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1-2 tbsp. agave (I used Better Body Foods)

Instructions

  1. Rinse strawberries and cut off stems.
  2. Place strawberries, almond milk, vanilla and agave in a blender on high until smooth.
  3. In a bowl, whisk together the blended strawberry milk and chia seeds.
  4. Cover bowl and place in the refrigerator for 4-6 hours before serving.
http://peanutbutterpluschocolate.com/strawberry-chia-pudding-gluten-free-paleo/

Healthy Paleo Crepes {Gluten Free}

  1. DSC_0423

DSC_0379

DSC_0376

Healthy Paleo Crepes {Gluten Free}

Yield: 4-5 crepes

Serving Size: 1 crepe

Calories per serving: 78

Fat per serving: 2g

Carbs per serving: 11g

Protein per serving: 5g

Healthy Paleo Crepes {Gluten Free}

Ingredients

  • 1/4 c coconut flour (I used Better Body Foods)
  • 1/4 c tapioca flour
  • 1 egg, large
  • 1/4 c egg whites
  • 1 1/4 c unsweetened almond milk
  • pinch stevia

Instructions

  1. In a large bowl, whisk all ingredients together until smooth. The mixture should be thinner than pancake batter. If the batter is too thick, add another 1/4 cup almond milk.
  2. Spray a small frying pan with non-stick spray and turn on medium heat.
  3. Pour 1/4 cup of the batter into the center of the pan swirl around to cover the entire bottom of the pan.
  4. Cook until golden brown and flip. Repeat.

Notes

Filling pictured (Not included in macro count): Greek Yogurt Diced Strawberries Mini Chocolate Chips

http://peanutbutterpluschocolate.com/healthy-paleo-crepes-gluten-free/

Newer posts
Follow by Email
Facebook
Share
Pinterest
Instagram
Inline
Inline