Chocolate Banana Protein Ice Cream

This easy and rich protein ice cream is loaded with one of my favorite chocolate protein powders - Lean Body for Her chocolate whey. I used 5 scoops in the recipe, which is a ton!! But you honestly would NEVER know it's a healthy version of a all-time favorite summer treat. Enjoy!


1 cup unsweetened chocolate almond milk
4 cups ice
2 bananas, chopped and frozen
¼ cup almond butter
2 tablespoons unsweetened cocoa powder
Optional topping: chocolate chips


1. Place all of the ingredients in a 9-cup food processor or very large blender.

2. Turn the processor on and blend for about 5 minutes total, or until mixture is completely smooth.

3. Stop to scrap the sides of the bowl a few times to ensure all ingredients get blended well.

4. Spoon ice cream into a 2-quart container and place in the freezer for at least 2 hours.

5. If ice cream is completely frozen, allow it to sit at room temperature for about 10-15 minutes before serving. Top with chocolate chips if desired.

Makes 10 servings
1 serving is about ¾ cup of ice cream (without toppings)

Macros for 1 serving
151 calories, 14.6g protein, 12.5g carbs, 5.9g fat, 4.6g sugar, 3.2g fiber

Roasted Vegetable and Chicken Penne


1 zucchini, cut into small cubes
1 onion, peeled and cut into small strips
2 red bell peppers, cored and cut into small strips
2 tablespoons dried Italian seasoning (salt-free)
2 (6 oz.) packages of ready-to-eat artichoke hearts
4 cups chopped spinach
Salt and pepper, to taste
1 lb. boneless, skinless chicken breast, cooked and shredded
1½ cup grated Parmesan, divided


1. Preheat the oven to 450 degrees F.

2. Toss together the zucchini, onion, and peppers with the olive oil and Italian seasoning. Place this mixture on a baking sheet and roast in the oven for 16 minutes.

3. Cook your pasta in a large pot for about 6 minutes. Drain the pasta and set aside.

4. When your vegetables are done roasting, gently combine the pasta with the roasted veggies, artichoke hearts, spinach, salt, pepper, canned tomatoes, chicken, and 1 cup of parmesan cheese.

5. Spoon the pasta in a 9x13” baking dish. Top with the remaining ½ cup Parmesan cheese.

6. Bake in the oven for 20-22 minutes, or until top is golden brown and cheese has melted.

Makes 8 servings
1 serving is about  1½ cups  of pasta

Macros for 1 serving
422 calories, 23.9g protein, 52.1g carbs, 12.8g fat, 3.9g sugar, 4.3g fiber

Nicolette’s Tips
* I cooked the chicken in a crockpot the day before. Place 1 pound of chicken breast in a crockpot with ¼ cup water or chicken broth. Cook on high for 4 hours then shred the chicken.

Peach and Blueberry Protein Crisp


½ cup rolled oats
2 tablespoons xylitol
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
2 cups peaches, sliced
1¼ cup blueberries, divided


1. Preheat oven to 350 degrees F. Spray a small baking dish (similar in size to a 1 qt. dish) with non-stick spray.

2. In a mixing bowl, stir together peaches, 1 cup of blueberries, and ½ scoop of protein powder until all of the fruit is coated with protein powder.

3. In a separate mixing bowl, stir together the remaining protein powder, oats, xylitol, cinnamon, and coconut oil until well combined.

4. Spoon the fruit mixture into baking dish and spread out evenly.

5. Evenly sprinkle the crisp mixture on top of the fruit. Distribute the remainder ¼ cup blueberries on top.

6. Bake in the oven for 36-40 minutes, or until fruit is bubbling and topping is golden brown. Let cool then enjoy.

Makes 4 servings
1 serving is about ½ cup of crisp

Macros for 1 serving
232 calories, 11.7g protein, 30g carbs, 9.1g fat, 10.3g sugar, 4.2g fiber

Protein Cinnamon Rolls


1 1/3 cup oat flour
1½ teaspoons baking powder
2 teaspoons cinnamon
½ cup unsweetened almond milk
1 egg
¼ teaspoon salt

2 tablespoons cinnamon
¼ cup xylitol
2 tablespoons ghee, melted

¼ cup unsweetened almond milk
¼ teaspoon vanilla extract


1. Preheat oven to 350 degrees F. Spray a round cake pan with non-stick spray and set aside.

2. Place all dough ingredients into a mixing bowl and stir together until well combined.

3. Dump dough onto a flat, well-floured surface and sprinkle the dough with more flour to prevent it sticking to the rolling pin. Using the rolling pin, flatten and roll out the dough to form a long rectangle.

*Since protein powder becomes very sticky when moisture is added to it, make sure to use a lot of flour when rolling it out and forming the rolls.

4. In another mixing bowl, stir together ¼ cup xylitol and 2 tablespoons cinnamon. Evenly sprinkle this mixture on top of the rolled out dough. Brush the melted ghee on top of xylitol/cinnamon mixture.

5. Roll up the dough into a log shape then slice into 10 sections, making 10 cinnamon rolls.

6. Place cinnamon rolls into the greased cake pan (cut side down) and bake in the oven for 16-20 minutes.

7. Whisk together the icing ingredients until smooth and drizzle on the cinnamon rolls when they’re done baking. Enjoy!

Makes 10 servings
1 serving is 1 cinnamon roll with icing

Macros for 1 serving
158 calories, 8.6g protein, 18.3g carbs, 0.5g sugar, 6.4g fat, 1.7g fiber

Nicolette’s Tips
* You may substitute ghee with coconut oil or regular unsalted butter.
* You may substitute oat flour with regular AP or whole-wheat flour.