Chocolate Chip Protein Balls! Using the main ingredient in a quest bar- VitaFiber. 2 scoops Vanilla Whey Protein (82g) 1/4 Cup Oat Flour 1/4 Cup + 2 TBSP VitaFiber or Sugar Free Syrup 3 TSP Stevia 3 TBSP Sugar Free Chocolate Chips 2 TSP Vanilla […]
My Birthday was on January 14th and I was determined to give myself a delicious but HEALTHY cake without all the butter, sugar and oils. I wanted it to be moist and decadent but not break my diet. This Carrot Cake exceeded all of my […]
SHORTBREAD GINGERBREAD LAYER:
- 1/2 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 2 tbsp Vanilla Protein Powder
- 1 tbsp Molasses
- 1 tbsp Coconut Oil
- 1 packet Stevia
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2-4 tsp Water
- 1/2 Cup Pumpkin Purée
- 1 Scoop Vanilla Protein Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 Cup Lilly’s Sugar Free Chocolate Chips
- 2 Tbsp Almond Milk
- 2 Packets Stevia
- ***You will need 1 cookie dough quest bar finely chopped to sprinkle after gingerbread layer***
Preheat Oven to 350F.
Mix all gingerbread ingredients together in a bowl. The mixture should be on the dryer side but able to mold. Press into a 8×8 inch pan lined with parchment paper.Bake for 10 minutes. Remove from oven and sprinkle quest bar evenly over gingerbread layer.
Mix pumpkin ingredients together and pour evenly over gingerbread layer.
Let cool in freezer while melting chocolate ingredients together. Pour evenly over pumpkin layer and let freeze for 1-2 hours. Enjoy!
WARNING: These are highly addictive and only contains healthy, whole foods! Easy to make. No baking required. Minimal ingredients. The choice is yours my friend. 1/2 Cup Peanut Protein Powder (I used Jamie Eason Natural Whey Isolate) 1/2 Cup Vanilla Protein Powder (I used Jamie […]
Rise and shine with rolled up banana french toast. I just can’t get down with traditional french toast anymore. Especially after these little darlings. These are so easy it kills me. All you need is: 1 Banana (duh) 2 Slices of Ezekiel Bread (You can […]
Can I just start with the macros here? Because they are low carb, low sugar and low fat, so at the end of the night when you only have a few more macros to meet, you can make this little pumpkin pie fit! 🙂
CALORIES – 74.6 FIBER – 1.4 FAT – 4.1 PROTEIN – 6.6 CARBS – 3.9
That’s amazing, right?
P.S. Sorry about all the
pumpkin posts. Just let me know when you have had it up to your ears with pumpkin and would like me to move on to a new flavor… In the mean time, I will be posting more pumpkin-y recipes! 🙂
Shortbread Cookie Layer:
- 1 Cup Almond Flour
- 2 Tbsp Coconut Oil
- 1 Tbsp Sugar Maple Syrup (I always use Joseph’s, you can buy it at Walmart)
Pre-heat oven to 375 and line a 8×8 pan with parchment paper. Mix all ingredients together in a bowl. It should seem fairly dry but when pressed together it molds. Press into pan and bake for 8 minutes. Let cool in the freezer while you make the pumpkin layer.
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Low Fat Ricotta (this is where your macros can really change, make sure you get the lowest fat ricotta)
- 1 Heaping Scoop Jamie Eason Natural Whey Isolate (I used Vanilla http://www.labrada.com/store/wheyisolateforher.html)
- 1 Tbsp Sugar Free Maple Syrup
- 1 Tsp Cinnamon
Store in freezer and let thaw 5 minutes before serving.
It’s usually late at night (right before bed) that my crazy-girl-raw-cookie-dough-craving happens. So you can imagine my surprise when I woke up at 7 a.m. wanting a bowl of cookie dough. Eventually, I settle for Cookie Dough Pancakes 🙂 INGREDIENTS: 1/4 Cup Oat Flour 4 Tbsp […]