Thursday, April 10, 2014

Sweet Potato Pie Protein Blondies

Sweet Potato Pie Protein Blondies
Three layers of HEAVEN! A sweet potato layer on top of a marshmallow layer on top of a sweet potato layer drizzled with vanilla protein icing and chopped pecans….DELICIOUS! Big thanks, as always, to Giant Sports and their delicious protein powder. My one and only protein powder I use :) There is a link at the bottom of this post if you're interested in purchasing your own! Enjoy!

INGREDIENTS

Sweet Potato Batter
¼ cup old-fashioned rolled oats
¾ cup coconut flour
1½ scoops Giant Sports Delicious Vanilla Shake protein powder
4 Tbsp. granulated stevia
½ cup cooked sweet potatoes, mashed
1 large egg, whisked
½ cup unsweetened almond milk
½ cup sugar-free maple syrup
2 tsp. ground cinnamon
1 tsp. vanilla extract

Marshmallow Batter
1/3 cup coconut flour
¾ scoops Giant Sports Delicious vanilla Shake protein powder
2 Tbsp. granulated stevia
3 Tbsp. plain greek yogurt
1 egg white
¼ cup Coffee-Mate sugar-free Italian Sweet Cream coffee creamer
¼ cup sugar-free maple syrup

Topping
2 Tbsp. unsalted pecans, chopped

Protein Icing
1½ Tbsp. coconut oil, melted
¾ scoop Giant Sports Delicious Vanilla Shake protein powder


INSTRUCTIONS

1.) Preheat oven to 350 degrees. Line an 8 x 8 baking pan with foil and spray with cooking spray.

2.) Place all sweet potato batter ingredients in a medium sized mixing bowl. Using a large spoon, mix all ingredients together until batter is smooth and well combined. Batter will be thick.

3.) Place all marshmallow batter ingredients in separate small mixing bowl. Using a large spoon, mix all ingredients together until batter is smooth and well combined. This batter will also be thick.

4.) Divide sweet potato batter in half. Place one half of sweet potato batter on bottom of baking pan. Spread and smooth batter evenly with your hands or spoon ensuring batter completely covers the bottom of baking pan.

5.) Evenly place marshmallow batter in baking pan on top of sweet potato batter. Spread and smooth batter evenly with your hands or spoon ensuring batter completely covers the sweet potato batter.

6.) Evenly place the last half of sweet potato batter on top of marshmallow batter. Spread and smooth sweet potato batter evenly with your hands or spoon ensuring batter completely covers marshmallow batter. Sprinkle unsalted pecans on top.

7.) Place pan in the oven and bake for 30-34 minutes. Remove from oven and let bars cool for 1 hour. Whisk together protein icing ingredients and drizzle on top of cooled blondies. Place blondies in the fridge for an additional 30 minutes. Remove from fridge and slice into 16 squares. Serve immediately.

Makes 16 servings
1 serving = 1 square

MACROS for 1 square:
97 calories, 7.1g protein, 8.4g carbs, 4g fiber, 3.9g fat, 1.3g sugar

Where to Find Commonly Used Products:



Coconut Flour – www.vitacost.com


Wednesday, April 9, 2014

“Tagalong” Quest Cookies

“Tagalong” Quest Cookies

INGREDIENTS
1 peanut butter supreme Quest Bar
2 Tbsp. PB2
1 Tbsp. chocolate protein powder
2 Tbsp. cacao powder
1 Tbsp. coconut oil, melted
1½ Tbsp. agave nectar or honey


INSTRUCTIONS

1.) Place Quest Bar on a small plate sprayed with non-stick cooking spray. Microwave for 10 seconds. Slightly flatten out Quest bar so it is about 1/8 inch high. Using a small cookie cutter or knife, cut out 3 (2 inch x 2 inch) round sections. Place Quest cookies in the fridge for 15 minutes before assembling.

2.) In a small bowl, combine PB2 with 1½  Tbsp. of water. Mix until smooth.

3.) In another small bowl, combine protein powder, coconut oil, cacao powder, and honey. Whisk until completely smooth.

4.) Remove Quest cookies from the fridge. Evenly spread PB2 mixture onto each of the 3 Quest Bar cookies. Next, dip entire cookie in the chocolate coating, making sure the entire Quest cookie is coated. Place coated Quest cookies on parchment paper and put them back in the fridge for 45 minutes. Remove from fridge and serve immediately.

Macros for 1 Quest Cookie:
182 calories, 11.3g protein, 19.2g carbs, 7.4g fiber, 9.1g fat, 9g sugar


Where to Find Commonly Used Products:



Monday, April 7, 2014

Mini Strawberry Limeade Protein Cake

Mini Strawberry Limeade Protein Cake
Strawberry limeades are one of my favorite drinks. I mean, add a little vodka, ummm I'm good for the day :) There is no alcohol in this recipe but, by all means, add a little if you wish! This cake is just as refreshing as the drink. Love the flavor combination here. Enjoy!

Ingredients

Cake
½ scoop Giant Sports Delicious vanilla shake protein powder
2 Tbsp. coconut flour
2 Tbsp. almond meal flour
2 large egg whites
2 strawberries, diced
3 Tbsp. unsweetened applesauce
2 Tbsp. granulated stevia
1 Tbsp. lime juice
¼ baking powder

Strawberry Limeade Icing
2 Tbsp. plain greek yogurt
5 drops vanilla crème liquid stevia (or ¼ tsp. vanilla extract + 1 Tbsp. granulated stevia)
1 strawberry, mashed
1 tsp. lime juice 


Instructions

1. Preheat oven to 350 degrees. Combine all cake ingredients together in a small mixing bowl. Stir or whisk until batter is smooth and mixed well.  

2. Spoon cake batter into a greased ramekin or small, round baking dish. Smooth and flatten down with the back of a spoon to form into ramekin. Top with additional chopped strawberries, if desired.

3. Bake in the oven for 22-24 minutes or until cake is cooked throughout. Let cake cool for 15 minutes then remove cake from the ramekin.

4. Stir together all icing ingredients together until smooth. Pour icing over mini cake and top with more strawberries, if desired.

Makes 1 serving


Macros
306 calories, 28.6g protein, 22g carbs, 8.7g fiber, 12.1g fat, 8.3g sugar

Where to Find Commonly Used Products:



Almond Meal Flour, Coconut Flour, & Liquid Stevia – www.vitacost.com

Thursday, April 3, 2014

Chocolate Chip & Banana Protein Oatmeal Cookies


Chocolate Chip & Banana Protein Oatmeal Cookies

INGREDIENTS

1 cup old-fashioned rolled oats
1/3 cup coconut flour
1¼ scoop Giant Sports Delicious Banana protein powder
2 Tbsp. granulated stevia
2 tsp. ground cinnamon
¼ tsp. salt
1 large banana, mashed
½ tsp. vanilla extract
1 large egg
¼ cup unsweetened almond milk
¼ cup sugar-free maple syrup
½ Tbsp. coconut oil, melted
¼ cup chocolate chips of choice (I used Enjoy Life) 
  

INSTRUCTIONS

1.) Preheat oven to 350. Line baking sheet with foil and spray with cooking spray.

2.) Stir together oats, coconut flour, protein powder, stevia, salt, and cinnamon in a large mixing bowl. Add in the milk, vanilla extract, and egg to the bowl.  Mix together until well combined.

3.) Add in mashed banana, coconut oil, and maple syrup to the bowl. Mix together until everything is evenly combined. Stir in chocolate chips. Place cookie batter in the fridge for 30 minutes before baking.

4.) Using your hands, take about 2 tablespoons of cookie batter and roll into a ball. Place the cookie dough ball on the baking pan. Repeat this until 12 cookies are made. Flatten each cookie down with the back of a spoon.

5.) Bake in oven for 12 minutes. Remove the cookies from oven and let cool on a wire rack.

Makes 12 servings
1 serving = 1 protein cookie


MACROS for 1 protein cookie:

91 calories, 5g protein, 11.3g carbs, 3.1g fiber, 3.1g fat, 3g sugar


Where to Find Commonly Used Products



Enjoy Life Vegan / Gluten-Free Chocolate Chips – www.vitacost.com