Chocolate Peanut Butter Crumble Protein Muffins


Ingredients

Dry Ingredients
1 scoop chocolate peanut butter protein powder
1 Tbsp. cacao powder
¼ cup granulated stevia
½ tsp. baking powder

Wet Ingredients
4 egg whites
¼ cup plain greek yogurt

Peanut Butter Crumble
1 Tbsp. coconut oil, melted

Topping
2 Tbsp. gluten-free chocolate chips, melted (optional)

Method

1.  Pre-heat oven to 350 degrees F. Place 6 silicone cupcake liners on a baking pan.

2.  Place the dry ingredients in a bowl and stir together. In a separate bowl, whisk together all the wet ingredients until completely smooth. Pour wet ingredients into the bowl of dry ingredients and mix together until batter is well combined.

3.  Evenly distribute muffin batter into each cupcake liner. In a small bowl, stir together crumble ingredients and evenly sprinkle on top of each muffin.

4. Bake in the oven for 14-16 minutes. Remove from oven & let cool on a wire rack. Drizzle with melted chocolate chips, if desired.

Makes 6 servings // 1 serving is 1 muffin

Macros for 1 muffin (melted chocolate not included)
181 calories, 12.3g protein, 10.8g carbs, 10.6g fat, 1.7g sugar, & 2.8g fiber

Nicolette's Tips

* You may substitute cacao powder with unsweetened cocoa powder.
* You may substitute whole wheat pastry flour with oat flour or regular whole wheat flour.




Mini Cinnamon Roll Quest Bar Pies


Ingredients

1 Tbsp. sugar-free vanilla coffee creamer
3 Tbsp. low fat cream cheese
¼ tsp. ground cinnamon

Method

1.  Preheat oven to 350 degrees F. Spray four 1x1 inch mini pie dishes with cooking spray.

2.  Cut Quest bar into 4 even pieces and place on dish sprayed with cooking spray. Microwave for 10 seconds. Mold Quest bar pieces to the each of the 4 pie dishes and bake in pre-heated oven for 5 minutes.

3.  Put cream cheese in a small bowl and microwave for 10 seconds. Stir until it turns smooth then add coffee creamer, protein powder, stevia, and cinnamon. Mix until smooth.  Evenly pour this cream mixture into each of the mini quest bar pie crusts. Sprinkle with additional cinnamon, if desired.

Makes 4 servings // 1 serving is one mini pie

Macros for 1 mini pie

100 calories, 10.1g protein, 7.9g carbs, 0.8g sugar, 4.5g fiber, 4.5g fat

Nicolette's Tips

*You may substitute sugar-free vanilla coffee creamer with fat free half n half & 1/8 tsp. vanilla extract.
*You may substitute cream cheese with cottage cheese that has been pureed. 


Sweet Potato Salted Caramel Protein Pancakes


Ingredients

Protein Pancakes
2 egg whites
¼ cup unsweetened almond milk
2 oz. cooked sweet potatoes, mashed
½ tsp. baking powder

Salted Caramel Cream Sauce
¼ cup plain greek yogurt

Method

1.  Place all protein pancake ingredients in a blender (I used a magic bullet) and mix. Stop and scrap the sides of the blender if necessary and mix again until all of batter is smooth.

2.  In a small bowl, whisk together greek yogurt and Torani syrup. Set aside.

3.  Heat a non-stick skillet on the stove-top over medium heat. Pour about ¼ cup pancake batter onto skilling and cook about 2-4 minutes on each side. For me, this made 8 small pancakes total. To serve, drizzle the salted caramel cream sauce on top of pancakes. Top with almond butter and pecans, if desired.

Makes 2 servings // 1 serving is 4 small pancakes with ½ of the cream sauce

Macros for 4 pancakes
(w/ ½ of the cream sauce. Almond butter & pecans not included in macro calculation)
224 calories, 27g protein, 18g carbs, 5g fat, 6.5g fiber & 5.5g sugar


Chocolate Almond Protein Cookies


Ingredients

½ scoop chocolate protein powder
1 Tbsp. cacao powder
½ tsp. baking powder
3 Tbsp. granulated stevia
1/3 cup almond butter
2 egg whites
2 Tbsp. almond slices

Method

1. Pre-heat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray.

2. Combine all ingredients together, except almond slices, in a medium sized bowl. Using a handheld mixer or spatula, blend batter together until well incorporated (batter will be thick). Place batter in the fridge for 15 minutes before baking.

3.  Take about tablespoon of batter, roll into a ball, and place onto baking sheet about 1 inch apart. Evenly place almond slices in the middle of each cookie and press down slightly to flatten the cookie.

4. Bake for 5-8 minutes. Remove from oven and let cookies cool on a wire rack.

Makes 12 servings // 1 serving is 1 cookie

Macros for 1 cookie:

96 calories, 5.2g protein, 3.9g carbs, 0.8g sugar, 7.7g fat, 1.7g fiber

Nicolette’s Tips

* You may substitute cacao powder with unsweetened cocoa powder.
* You may substitute granulated stevia with another sweetener of choice, like xylitol or splenda.
* You can make your own gluten free whole grain oat flour by grinding gluten free whole grain oats in a food processor until oats turn into a fine powder. 


No Bake Gluten-Free Chocolate Peanut Butter Oatmeal Cookies


These are so simple and quick to make! The oatmeal gives these cookies a nice texture and, with the addition of the other ingredients, they turn out soft and chewy. I love that they are no-bake also. It really cuts the prep time in half. These are great to make as a snack, pre or post workout, and/or dessert. For for possible substitutions, see my Tips section at the bottom. Enjoy!

Ingredients

1 scoop vanilla protein powder
1 Tbsp. cacao powder
¼ cup unsweetened almond milk
2 Tbsp. agave nectar
¼ tsp. vanilla extract

Method

1. Place oats, protein powder, and cacao powder in a medium sized mixing bowl. Stir together until well combined.

2. Place the remaining ingredients into the bowl and stir everything together until well combined.

3. Using a tablespoon, drop cookie dough onto a baking sheet pan lined with parchment paper. Make 10 cookies total. Place cookies in fridge for 30 minutes. Remove from fridge and enjoy. 

Makes 10 servings // 1 serving = 1 cookie

Macros for 1 cookie
137 calories, 6.1g protein, 15.7g carbs, 7g sugar, 6.4g fat, 2.2g fiber

Nicolette's Tips

* You may substitute agave nectar with honey or pure maple syrup.
* If you don't like peanut butter, you may substitute it with all natural almond, cashew, or sunflower seed butter.
* You can also try these with chocolate or peanut butter protein powder instead of vanilla protein powder for a richer tasting cookie.
Store leftover cooking in the fridge for up to 1 week or in the freezer for up to 1 month.


Chocolate & Coconut Cream Cheesecake Protein Cups

Chocolate & Coconut Cream Cheesecake Protein Cups

INGREDIENTS

Crust Ingrediens
2 Tbsp. sliced almonds
½ scoop vanilla protein powder
2 Tbsp. unsweetened coconut flakes
1 Tbsp. unsweetened applesauce

Coconut Cream Filling
1 Tbsp. coconut oil, melted
2 Tbsp. 1/3 less fat cream cheese, at room temperature
2 Tbsp. coconut flour
½ scoop vanilla protein powder
3 Tbsp. sugar-free maple syrup
1 tsp. coconut extract
5 drops liquid stevia

Chocolate Topping
½ scoop chocolate protein powder
1 Tbsp. cacao powder
1 Tbsp. coconut oil, melted



INSTRUCTIONS

1.) Place all crust ingredients, except applesauce, in a food processor or blender. Blend until fine crumbs form. Place crumbs in a small bowl and stir in applesauce until smooth. Place 1 Tbsp. of crust mixture into a silicone cupcake liner, pressing down lightly to mold crust onto bottom of liner. Repeat this process until 6 liners have crust.  

2.) Place all coconut cream filling ingredients in a blender (I used a magic bullet). Blend until mixture becomes smooth and creamy. Evenly spoon filling into each of the 6 cupcake liners on top of the molded crust.

3.) In a separate small bowl, combine all chocolate topping ingredients and whisk until smooth. Evenly pour chocolate topping into each of the 6 cupcake liners on top of the coconut cream filling. Sprinkle with additional coconut flakes.

4.) Place cheesecake cups in the freezer for 2 hours before eating. Store leftovers in the fridge for up to 5 days or in the freezer for up to 2 weeks.


Makes 6 servings
1 serving is one cheesecake cup

Macros for 1 cheesecake cup:

135 calories, 8.3g protein, 5g carbs, 9.6g fat, 0.8g sugar, & 2.8g fiber

Blueberry Cake Protein Donuts

Blueberry Cake Protein Donuts
I am obsessed with donuts. Total splurge….but I don't always want to splurge?? Who am I kidding. I do BUT I'd feel better eating donuts that are healthy :) Have you ever seen the blueberry cake donuts before? Or tried them? Mmmm they're so good! I decided to recreate those and make these mini blueberry cake protein donuts. I have to say. They are pretty damn close to the real thing! And they're mini. Mini things are cute. Enjoy!

INGREDIENTS

1 scoop vanilla protein powder
3 Tbsp. coconut flour
¼ cup almond meal flour
2 Tbsp. granulated stevia
2 Tbsp. low fat cottage cheese
1½ Tbsp. coconut oil
1 large egg
¼ cup blueberries
½ tsp. vanilla extract
½ tsp. baking powder

INSTRUCTIONS

1.) Preheat oven to 350 degrees. Combine all ingredients together in a blender and mix until smooth (I used a magic bullet).  

2.) Evenly divide batter into 12 mini donut molds.  Bake muffins in the oven for 10-12 minutes. Let cool slightly. If desired,  dip each donut in melted white chocolate chips. Enjoy!

Makes 12 servings
1 serving = 1 mini donut


MACROS for 1 mini donut (without white chocolate coating):

55 calories, 3.8g protein, 2g carbs, 0.8g fiber, 3.6g fat, 0.6g sugar


Where to Find Commonly Used Products:

Almond Meal Flour & Coconut Flour – www.vitacost.com (New members can save $10 on a purchase of $30 or more. Click the Vitacost picture on the right)