Peach Crisp Protein Blondies


½ cup coconut flour
1 scoop vanilla protein powder
1/3 cup granulated stevia
3 egg whites
¼ cup no fat plain greek yogurt
2 Tbsp. coconut butter
½ cup no sugar added canned peaches (in juice, not syrup)

Peach Topping
¼ cup no sugar added canned peaches (in juice, not syrup), chopped
¼ cup oats
1 Tbsp. juice from the canned peaches

Nicolette's Notes

* You may substitute greek yogurt with sour cream or regular full fat yogurt.


1. Preheat oven to 350 F. Line an small baking dish with foil and spray with cooking spray.

*Note: I used a 4 x 6 inch baking dish.

2.  Place egg whites, greek yogurt, and coconut butter in a blender. Blend until completely smooth then add in the ½ cup peaches. Turn blender on about 5 seconds to chop the peaches. You still want some peach chunks so don’t mix too much.

3.  Pour the wet mixture into a mixing bowl then add the remainder of the blondie ingredients. Mix together until batter is thick and smooth. Spoon batter into baking dish.

4. Combine all peach topping ingredients together and evenly spoon on top of blondie batter.  Place baking pan in the oven and bake for 42-45 minutes. Remove from the oven and let cool for at least 30 minutes. Slice into 8 squares.

Makes 8 servings
1 serving is 1 square

Macros for 1 square:
136 calories, 8.6g protein, 10.3g carbs, 4.6g fiber, 7.3g fat, 2.6g sugar

Monster Chocolate Chunk Quest Bar Almond Cookies

My Gosh! These are amazing! I am not sure I will ever bake a cookie on a sheet pan. The ramekins were PERFECT because the cookies baked evenly and turned out crunchy on the outside and gooey on the inside. Making these again, for sure! Enjoy!


1 Double Chocolate Chunk Quest Bar, cut into small chunks
2 egg whites
¼ cup all natural almond butter 
1/3 cup oat flour
¼ cup almond meal flour
½ scoop vanilla protein powder
2 Tbsp. granulated stevia
¼ tsp. baking powder
1/4 cup chocolate chips, optional


1. Pre-heat oven to 350 degrees F. Spray 4 small ramekins with cooking spray and set aside.

2. Place egg whites and almond butter in a mixing bowl and whisk together until smooth. Add in the remainder of the ingredients and stir until well combined. Place cookie dough in the fridge for 30 minutes to 1 hour before baking.

3. Take about ¼ cup (or ¼ of the total amount) of the cookie batter and spoon into one of the ramekins. Repeat this process until all 4 ramekins are filled. Bake in a pre-heated oven for 14-16 minutes. Remove and let cool slightly.

Makes 4 servings
1 serving is 1 cookie

MACROS for 1 cookie without chocolate chips:

236 calories, 17g protein, 17.9g carbs, 1.8g sugar, 14.1g fat, 7.9g fiber

Nicolette's Tips
* You may substitute almond butter with any all natural nut butter.

Mint Chocolate Protein "Rice Krispie Treats"


3/4 scoop chocolate protein powder
3 Tbsp. sugar-free maple syrup
1/2 cup gluten-free chocolate chips
1/4 tsp. mint extract


1.  Add protein powder, cereal, coconutter and maple syrup to a mixing bowl. Combine until everything is mixed well. 

2. Spoon mixture into a small square dish (I used a mini baking dish. You can use a mini loaf pan also). Melt chocolate chips in a separate bowl, stir in extract, and evenly pour on top of rice krispies. Place in the fridge for approximately 1 hour. Remove from fridge and enjoy!

Nicolette's Tip
* You may substitute mint extract with peppermint extract.
* To make it "healthier", omit the chocolate chip topping.

Double Berry Protein Breakfast Bars

These did not turn out quite like I was expecting them to. That does not mean they are not as good as I expected them to be, because they are! These bars are so soft and not too sweet, making them a great breakfast bar. Enjoy them with a cup or coffee or tea to get your morning started off right :)


2 scoops vanilla protein powder
4 egg whites
½ cup unsweetened applesauce
½ cup unsweetened almond milk

Berry Topping
½ cup strawberries, chopped
½ cup blueberries
3 stevia packets
2 tsp. lemon juice


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

2.  Combine almond meal flour, coconut flour, and protein powder in a large mixing bowl. Combine egg whites, syrup, applesauce, and milk in a separate bowl and whisk until well combined. Pour the wet ingredients into the bowl of dry ingredients and mix together until smooth.  Spoon blondie batter into baking pan and smooth down.

* Note: I used a hand held mixer since this batter is a bit thick.

3.  Combine all topping ingredients in a bowl and stir together. Evenly spoon on top of blondie batter.

4.  Place baking pan in the oven and bake for 42-48 minutes. Remove from the oven and let cool for at least 30 minutes. Slice into 16 squares.

Makes 16 servings
1 serving is 1 square

Macros for 1 square:
168 calories, 9.4g protein, 9.9g carbs, 5g fiber, 11.5g fat, 2.4g sugar

Nicolette's Tips
* You may substitute sugar-free maple syrup with regular maple syrup or honey. Note that it will be a bit sweeter.
* You may substitute almond milk with 2% regular milk, soy milk, or coconut milk.
* You may substitute the strawberries and blueberries with any type of berry.

Quest Peanut Butter Cup Stuffed Protein Cookies


2 Tbsp. all natural peanut butter, melted


1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray.

2.  Add all ingredients, except Quest PB cups, to a mixing bowl and stir until well combined. Dough will be thick.

3. Cut each Quest PB cup into 4 even sections, making 8 sections total. Evenly divide the cookie batter into 8 balls. Flatten 1 cookie dough ball and place 1 Quest PB section in the middle of the cookie dough. Gently wrap the cookie dough around the Quest PB section. Repeat this process until 8 stuffed cookies are made.

4.  Bake in a pre heated oven for 6-8 minutes. Let cool and drizzle with melted chocolate chips (optional).

Makes 8 servings
1 serving is 1 stuffed cookie

Macros for 1 serving (without chocolate drizzle)
125 cals, 7.9g protein, 7.1 carbs, 8.4g fat, 3.7g fiber, 1g sugar

Nicolette's Tips
* If the cookie dough seems dry, add more maple syrup until desired consistency is reached. 
* You may substitute all natural peanut butter with any other all natural nut butter.
* If you want more of a peanut butter flavored cookie, you may substitute coconut flour with peanut powder.
* If you want to add an additional chocolate drizzle, melt chocolate chips and drizzle on each cookie.

Double Chocolate Protein Brownies

These milk chocolate protein brownies have white chocolate morsels in the batter and are topped with a white chocolate icing. Hints the name "double" chocolate. Enjoy!


Chocolate Brownies
2 Tbsp. cacao powder
2 scoops chocolate protein powder
4 Tbsp. granulated stevia
½ cup cooked sweet potato, mashed
1 tsp. vanilla extract
1 large egg
1 egg white
½ cup unsweetened almond milk
2 tsp. ground espresso

White Chocolate Icing
1 tsp. coconut oil, melted


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

2.  Stir together oats, coconut flour, ground espresso, protein powder, cacao powder, & stevia in a large mixing bowl. Add in the milk, sweet potato, maple syrup, vanilla extract, and eggs.  Blend together until well combined.

3.  Stir in white chocolate chips & mix together until everything is well combined. Pour mixture into the baking pan and smooth out with a spoon (Batter will be thick).

4.  Place pan in the oven and bake for 24-28 minutes. Let brownies cool for 30 minutes. Mix together icing ingredients and evenly pour on top of the brownies. Let icing harden then slice into 16 squares.

Makes 16 servings
1 serving is 1 square

Macros for 1 square:

126 calories, 5.9g protein, 12g carbs, 5g fiber, 6.3g fat, 2.4g sugar

Nicolette's Tips
* You may substitute cacao powder with unsweetened cocoa powder.
* You may substitute 1/2 cup cooked sweet potatoes with 1/4 - 1/3 cup canned pumpkin puree.
* You may substitute unsweetened almond milk with another milk of similar consistency. 

Almond Berry Protein Pancakes


½ scoop vanilla protein powder
1/3 cup oat flour
2 egg whites
1 Tbsp. all natural almond butter
¼ cup unsweetened almond milk
¼ tsp. baking powder

Almond Cream Fluff
¼ cup low fat cottage cheese
1 Tbsp. unsweetened almond milk
1/8 tsp. almond extract
1 Tbsp. granulated stevia

¼ cup sliced strawberries
¼ cup blueberries


1.  Heat a skillet on the stovetop over low to medium heat.

2.  Put egg whites, almond butter, and almond milk in a mixing bowl. Whisk this mixture for about 1 minute. Make sure it becomes smooth and well combined. Add protein powder, oat flour, and baking powder to this bowl. Whisk all ingredients together until batter is smooth. 

3.  Evenly pour a total of 4 pancakes onto the skillet and cook for approximately 2-3 minutes on each side, or until they turn golden brown.  Let pancakes cool and make the fluff.

4. Place all fluff ingredients into a small blender or magic bullet. Blend until smooth. Layer fluff and berries in between and on top of the pancakes. Enjoy with maple syrup, if desired.

Makes 1 serving
1 serving is 4 pancakes with fluff and berries

Macros for 1 serving
354 cals, 36.5g protein, 39.2g carbs, 8g sugar, 5.8g fat, 6.6g fiber

Nicolette's Tips
* To ensure pancakes are the same size, use an ice cream scooper or small measuring cup to pour the batter onto the skillet.
* You may substitute the cottage cheese with low fat greek yogurt (omit the milk).

Banana Chocolate Chip Protein Muffins

Mmmmm! Please, if you enjoy chocolate and banana together, you really must try these. I could eat the entire batch if I let myself. If you make these, I can almost guarantee you will make them again...and again. Enjoy!


½ scoop banana protein powder (or vanilla protein powder)
½ very ripe banana, mashed
1 egg white
½ tsp. baking powder


1.  Preheat oven to 325°F. Place 4 silicone cupcake liners on a baking sheet.

2.  Add egg white to a mixing bowl. Using a hand-held mixer, beat egg until it’s foamy. Add in banana, syrup, and extract. Mix until well combined.

3.  Add remaining ingredients into bowl of wet ingredients and mix batter is smooth. Stir in chocolate chips.

4.  Evenly distribute muffin batter among 4 cupcake liners. Sprinkle with additional chocolate ships, if desired, and bake for 16-18 minutes.

Makes 4 servings
1 serving is one muffin

Macros for 1 muffin
194 calories, 9.4g protein, 13.3g carbs, 13.4g fat, 3.6g fiber, 6.2g sugar

Nicolette's Tips
*For a smooth chocolate topping, use a knife to spread the melted chocolate chips that you sprinkled on the top of the muffins immediately after pulling them out of the oven.