Vanilla Blackberry Protein Breakfast Bars





Ingredients

4 egg whites
¼ cup plain greek yogurt
½ cup unsweetened almond milk
¾ cup blackberries
¼ cup all-natural cashew butter (or almond butter)
1 teaspoon vanilla extract
1½ scoops Giant Sports vanilla shake protein powder
¾ cup almond meal flour
1¼ cup whole wheat pastry flour (or oat flour)
1/3 cup xylitol (or sweetener of choice)
2 teaspoons baking powder
Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg whites, yogurt, milk, blackberries, cashew butter, & vanilla extract in a blender or food processor. Blend until completely smooth.

3. Add protein powder, almond meal flour, pastry flour, xylitol, & baking powder to a mixing bowl. Stir together.

4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined.

5. Pour batter into baking dish and smooth down with a spoon.

6. Bake in the oven for 28-32 minutes, or until top is golden brown. Slice into 16 squares and serve immediately.

* I topped mine with some blackberry jam.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
122 calories, 6.7g protein, 15.1g carbs, 5g fat, 1.1g sugar, 2.4g fiber


Cherry Chocolate Chip Protein Ice Cream






It's HOT. It's MUGGY. It is summertime in the South! Therefor ice cream must be consumed. Cherry garcia is one of my favorite flavors. Here is a healthy, protein packed version of the delicious and creamy cherry and chocolate ice cream combo. YUMMMM! Enjoy!

Ingredients

½ cup vanilla almond milk
½ cup plain greek yogurt
2 cups ice
3 cups frozen cherries
1/3 cup all natural cashew butter (or almond butter)
½ cup baking stevia (or regular sugar)
½ teaspoon vanilla extract
¼ cup sugar free chocolate chips

Method

1. Combine almond milk, yogurt, ice, frozen cherries, cashew butter, protein powder, stevia, and extract in a blender or food processor. Blend, stopping to stir a couple of times, until mixture is smooth.

2. Pour mixture into a freezer-safe container (I used an 8x8 glass dish) and smooth down with a spoon. Sprinkle with chocolate chips.

3. Place container in the freezer for at least 2 hours.

4. Remove from the freezer and let sit for 10-12 minutes then serve with your favorite toppings, such as more cherries or sugar free chocolate syrup J Enjoy!

Makes 8 servings
1 serving is about 1 cup of ice cream

Macros for 1 serving
168 calories, 10.6g protein, 15g carbs, 7.5g fat, 9.9g sugar, 2.6g fiber

Nicolette’s Tips
* For added creaminess and thickness, add ¼ teaspoon each of guar gum and xanthan gum while blending until desired consistency is reached.
* If you prefer chocolate ice cream, you can use chocolate almond milk and Lean Body for Her chocolate protein powder instead of the vanilla milk and vanilla protein.

Dark Chocolate Caramel Protein Brownies





Chewy, gooey, decadent, & delicious! I was really wanting some sort of brownie sundae this past week. You know the kind - a warm, gooey, & rich chocolate brownie with vanilla ice-cream and caramel on top sprinkled with something crunchy. Yeah that kind. I created this protein brownie with some added flavors so all I need to do is scoop vanilla ice cream on top. Perfection ~ Enjoy!

Ingredients

4 egg whites
¼ cup plain greek yogurt
½ cup unsweetened chocolate almond milk
8 medjool dates, pitted
2 scoops Giant Sports chocolate shake protein powder
¾ cup almond meal flour
1 cup oat flour
¼ cup dark cocoa powder
3 tablespoons xylitol (or sweetener of choice)
2 teaspoons baking powder
Optional: Toffee pieces (such as Heath Bar Chunks)
Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Soak the dates in water for 5-10 minutes then drain.

3. Combine egg whites, yogurt, milk, and dates in a blender or food processor. Blend until completely smooth and pour into a mixing bowl.

4. Add protein powder, almond meal flour, oat flour, cocoa powder, xylitol, & baking powder to the mixing bowl and stir until batter is well combined.

5. Spoon batter into baking dish and smooth down with a spoon. Add toffee pieces if desired.

6. Bake in the oven for 28-34 minutes then let cool for 30 minutes. Slice into 16 squares and serve immediately.

Makes 16 servings
1 serving is 1 brownie square (without toffee pieces)

Macros for 1 serving
120 calories, 7.4g protein, 17.5g carbs, 3.7g fat, 7.2g sugar, 2.6g fiber




Almond Butter Dark Chocolate Protein Cups





OKAY! Listen. These are so perfect. I'm really trying to find words to describe how perfect these little protein cups are. In case you're interested, Reese's are my all-time favorite candy. But looking at the stash of leftover Reese's Easter eggs in my pantry made me realize that I must attempt to make a protein version. For many reasons...but mainly for my health. The size of these is similar to a Reese's Easter egg (which has 170 calories, 16g sugar, and only 4g protein). My protein version has only 149 calories, 2.7g sugar, and 5.1g protein! I decided to use raw almonds to make homemade almond butter for the filling and sugar-free dark chocolate for the shell. Absolutely addicting and delicious! Enjoy.

Ingredients

3 tablespoons Vitacost coconut oil, melted (& divided)
2 tablespoon Vitacost maple syrup (or agave nectar)
1 teaspoon vanilla extract

Method

1. Place mini muffin liners into a mini muffin tin and set aside.

2. Place almonds and oats into a blender or food processor and pulse until mixture resembles flour. Pour into mixing bowl.

3. Add protein powder to the mixing bowl and stir together.

4. Add 2½ tablespoons of melted coconut oil, maple syrup, and extract into the mixing bowl and stir together.

5. Using your hands, knead this mixture slightly until comes together. Take about 1½ tablespoon of mixture, form into a ball, and flatten with your fingers. Repeat this process until 10 are made.

6. Melt chocolate chips and ½ tablespoon of coconut oil in a mixing bowl and stir until smooth.

7. Spoon a small amount of melted chocolate into each muffin liner and place almond filling into each liner, on top of chocolate. Then spoon enough chocolate to cover each almond filling.

8. Place chocolate cups in the fridge until chocolate hardens, about 1 hour. Remove from fridge and serve immediately.

Makes 10 servings
1 serving is 1 chocolate cup

Macros for 1 serving
149 calories, 5.1g protein, 8.3g carbs, 10.2g fat, 2.7g sugar, 2g fiber