Protein Sweet Potato Pie

MY HEAVENS! This is so delicious ~ it's also packed with health benefits that you get from the sweet potatoes and protein! You also cannot tell there is extra protein in this treat. It taste like an honest homemade and unhealthy piece of pie! Enjoy.


1/3 cup oat flour
¼ cup almond meal flour
¼ cup coconut oil, melted

1 (15oz.) can sweet potato puree
¼ cup coconut sugar
2 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
Optional: marshmallow fluff


1. Preheat oven to 350 degrees F. Spray a 9 inch pie pan with non-stick spray and set aside.

2. Combine all of the crust ingredients in a small bowl and stir together until mixture turns crumbly.

3. Add 1 tablespoon of water and stir until mixture starts to come together and hold its shape when pressed down.

4. Pour all of crust mixture into the pie pan and press down with your hands until crust covers the bottom of pan.

5. Combine eggs in a mixing bowl and whisk together. Add the remainder of the pie ingredients to the bowl and whisk until mixture is smooth.

6. Pour pie mixture into pan.

7. Bake in the oven for 28-32 minutes, or until the center is cooked thoroughly. Let cool for 1 hour. If desired, serve with a drizzle of marshmallow fluff and honey. Enjoy!

Makes 12 servings
1 serving is 1 slice
Macros for 1 serving
156 calories, 10.2g protein, 11.9g carbs, 8.1g fat, 5.1g sugar, 1.6g fiber

Protein Gingerbread Cookies


1 cup oat flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
dash of salt
¼ cup coconut sugar
1 egg
¼ cup molasses
½ cup coconut oil, melted


1. Preheat oven to 325 degrees F. Line a sheet pan with parchment paper and set aside.

2. To a mixing bowl, add the molasses, egg, and coconut sugar. Whisk until mixture is smooth.

3. Slowly whisk in the melted coconut oil to the molasses mixture until smooth.

4. Add the remainder of the ingredients to the mixing bowl and stir until batter is well combined.

5. Using a small ice cream scoop, drop balls of cookie dough onto baking sheet.

6. Sprinkle each cookie with additional coconut sugar and bake in the oven for 10 minutes. Enjoy!

Makes 20 servings
1 serving is 1 cookies

Macros for one serving

112 calories, 4.9g protein, 9.3g carbs, 6.4g fat, 3.9g sugar, 1g fiber

Dark Chocolate Peppermint Protein Brownies


1 egg
½ cup chocolate unsweetened almond milk
½ cup sweet potato puree (or pumpkin puree)
1 tablespoon peppermint extract
1 cup oat flour
½ cup almond flour
¼ cup dark cocoa powder
½ cup xylitol
1 tablespoon baking powder
2 tablespoons peppermint chips or crushed peppermint
Optional: chocolate chips


1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper and set aside.

2. Place the first 4 ingredients in a mixing bowl and whisk together until completely smooth.

3. Place the remainder of ingredients, except for crushed peppermint, in the mixing bowl and stir together until batter is well combined and smooth.

4.Spoon brownie batter into baking pan and smooth down, ensuring batter covers the bottom of pan. Sprinkle the crushed peppermint on top.

5. Bake in the oven for 24-28 minutes, or until center is cooked thoroughly. Remove from oven and let cool for 45 minutes.

6. Slice into 16 squares and serve immediately. Enjoy!

Makes 16 servings
1 serving is 1 brownie square (without chocolate chips)

Macros for 1 serving

107 calories, 8.1g protein, 15g carbs, 3.2g fat, 1.6g sugar, 2g fiber

Peanut Butter Supreme Protein Cupcakes

Peanut butter galore! These cupcakes do not skimp out on the peanut butter flavor. These cupcakes are also packed with protein since I used two products from the Lean Body for Her protein line (the vanilla whey concentrate and the peanut protein) along with all natural peanut butter. The smooth icing is loaded with peanut butter flavor also! Since these are more nutrient dense, I only treated myself to one so far. It was delicious and I STILL wanted another one. Good thing this recipe makes 6 total. Enjoy!


3 egg whites
¼ cup unsweetened almond milk (or milk of choice)
3 tablespoons plain greek yogurt
2/3 cup oat flour (or whole wheat flour)
¼ cup xylitol (or sweetener of choice)
1 teaspoon baking powder

¼ cup low fat cream cheese, softened
2 tablespoons plain greek yogurt
2 tablespoons honey (or agave)


1. Preheat oven to 350 degrees F and place 6 silicon cupcake liners on a sheet pan.

2. Combine egg whites, milk, 3T greek yogurt & peanut butter in a mixing bowl and whisk until smooth.

3. Add protein powder, oat flour, 1T peanut powder, xylitol, & baking powder to the mixing bowl of wet ingredients. Stir together until batter is smooth.

4. Evenly divide batter among 6 silicon cupcake liners.

5. Bake in the oven for 15-18 minutes.

6. Whisk all icing ingredients together and spoon on top of cooled cupcakes.

Makes 6 servings
1 serving is 1 cupcake with icing

Macros for 1 serving
218 calories, 13.5g protein, 27.5g carbs, 8.1g fat, 7.6g sugar, 2.6g fiber

Nicolette’s Tips
* To reduce the calories, omit the icing and enjoy this treat as a muffin.

Pumpkin Spice Protein Granola

Here is an easy and tasty holiday-inspired pumpkin recipe. Truthfully, I am not a huge fan of pumpkin treats. I kind of think they're overrated. Gasp! But this, my friends, is delicious and completely debunks my doubts on pumpkin recipes. This granola is incredibly versatile. Enjoy it as a cereal, have some with your favorite yogurt, sprinkle some on a salad, or just eat it by itself. It made my entire house smell like a pumpkin spice candle too, which I ain't mad about. 

Protein powder free and vegan options available in the notes section.
Gluten-Free, Paleo, 


3 cups gluten-free rolled oats
¾ cup pumpkin seeds (pepitas)
1 teaspoon pumpkin spice
1 teaspoon cinnamon
¼ teaspoon salt
2 scoops vanilla protein powder (see notes)
1/3 cup maple syrup 
¼ cup coconut oil
1/3 cup canned pumpkin 
2 teaspoons vanilla extract


1. Preheat oven to 325F. Line a sheet pan with parchment paper and coat with non-stick spray.

2. Place oats, seeds, pumpkin spice, cinnamon, and salt in a large bowl. Stir to combine.

3. Place remainder of the ingredients (except for the protein powder) in a separate, microwave safe, bowl and stir together. Heat mixture for about 30 seconds. Stir and heat for an additional 30 seconds.

4. Stir the protein powder into the liquid mixture until mixture is smooth.

5. Pour liquid mixture over the oat mixture and stir, making sure everything is coated evenly.

6. Evenly spread granola mix onto sheet pan and bake in the oven for 40-44 minutes, stirring two times during the baking step.

Makes 12 servings
1 serving is about ¼ cup

Macros per serving

210 calories, 9.6g protein, 22.2g carbs, 10g fat, 6.7g sugar, 2.8g fiber

* Protein Powder Free Option: substitute protein powder with 1/4 cup powdered sugar or coconut sugar.
* Vegan Option: choose a vegan vanilla protein powder.