Vanilla Cornmeal Protein Pancakes

I know. Cornmeal? It kinda of sounds weird. But trust me on this one. It reminds me of that sweet, delectable cornbread that almost tastes like a cake. They're thick, fluffy, sweet, and pack on just the right amount of cornmeal to make you smile. I am moving today, so I made these yesterday with some ingredients I had not packed yet. I love doing that. Not writing out a recipe and just seeing where the ingredients take me. Needless to say, these were a pleasant surprise. Emjoy!


1/3 cup whole wheat pastry flour (or oat flour)
¼ tsp. baking powder
½ tsp. vanilla extract
1 whole egg
¼ cup almond milk (or milk of choice)


1. Whisk together vanilla extract, egg, and milk.
2. Add in remainder of pancake ingredients and stir until smooth.
3. Heat a skillet on the stovetop over medium heat. Spray skillet with cooking spray.
4. Spoon about 3 Tbsp. pancake batter onto skillet and cook until golden brown on each side.  Make 5 pancakes total.
4. Let pancakes cook and finish off with desired toppings.
* I topped mine with cinnamon roll coconut butter, mandarin orange segments, white chocolate chips, vanilla quark yogurt, and sprinkles.

Chocolate Cherry Oat Protein Pancakes


½ cup rolled oats
2 Tbsp. coconut flour (or 3T oat flour)
½ scoop chocolate protein powder
1 Tbsp. unsweetened dark cocoa powder (or cacao powder)
¼ tsp. baking powder
1 whole egg
5 Tbsp. almond milk (or milk of choice)
2 Tbsp. plain greek yogurt
¼ cup frozen cherries, sliced

Optional Toppings: chocolate sauce, chocolate chips, almond butter


1. Whisk together egg white, milk, & yogurt in a bowl until smooth.
2. Stir in the remainder of the ingredients, except cherries, until well combined.
3. Heat a skillet on the stovetop over medium head. Coat skillet with cooking spray or coconut oil and spoon about 3 tbsp. of pancake batter onto skillet. Flatten down with the back of a spoon.
4. Cook for about 2-4 minutes on each side. Repeat this process until 4 pancakes are made.
5. Serve immediately with sliced cherries and toppings, if desired. Enjoy!

Makes 1 serving
1 serving is 5 (3”) pancakes with cherries

Macros for 1 serving
409 calories, 31.5g protein, 51.3g carbs (38.9 net carbs), 10.5g fat, 12.6g sugar, 12.4g fiber

Carrot Cake Protein Whoopie Pies

These were my very first attempt at making protein whoopie pies. I am very pleased with the results! I did not have a whoopie pie pan, but you can certainly use that if you have one. I found that the ramekins worked perfectly as long as you put the same amount of whoopie pie batter in each one. I wanted to make it similar to a classic carrot cake so I added cream cheese icing to the center and rolled them in chopped pecans. The macros does not include the chopped pecans, but there were so little used it shouldn't add that much fat and calories to them. Enjoy!


Whoopie Pies
2 egg whites
¼ cup carrot puree (I used carrot baby food)
3 Tbsp. baking stevia or xylitol
¼ tsp. baking powder
¼ tsp. pumpkin pie spice
¼ tsp. ground cinnamon

Cream Cheese Icing
¼ cup low fat cream cheese
2 Tbsp. baking stevia or xylitol
15 drops liquid stevia


1. Preheat oven to 325 degrees F. Spray 4 small ramekins with non-stick cooking spray and set aside.

2. Whisk together egg whites, carrot puree, and coconut oil until smooth. Add in the remainder of the whoopie pie ingredients and whisk until well combined.

3. Spoon about ¼ cup whoopie pie batter into each ramekin, making sure there is an even amount of batter in each ramekin.

4. Bake pies in the oven for 14-16 minutes, or until center is cooked. Remove from oven and let cool for about 30 minutes while you make the icing.

5. Melt the cream cheese in the microwave for 10 seconds, or until slightly softened. Add in sweeteners & protein powder and stir until smooth.

6. Evenly spread icing in between two whoopie pie halves, making two whoopie pies total. Roll outer edges in chopped pecans, if desired. Serve immediately.

Makes 4 servings
1 serving is ½ whoopie pie without pecans

Macros for 1 serving
210 calories, 12g protein, 15.8g carbs, 11g fat, 1.8g sugar, 3.6g fiber

Nicolette’s Tips
* You may substitute whole-wheat pastry flour with oat flour or regular flour.

Peppermint Hot Cocoa Protein Cupcakes


Hot Cocoa Cupcakes
1/3 cup whole wheat pastry flour (or oat flour)
½ tsp. baking powder
½ tsp. baking soda
1/3 cup baking stevia or Vitacost xylitol
¼ cup plain greek yogurt (or unsweetened applesauce)
1 egg
½ tsp. peppermint extract

Peppermint Icing
¼ cup + 2 Tbsp. low fat cream cheese
¼ cup plain greek yogurt
¼ tsp. peppermint extract
4 Tbsp. baking stevia (or sweetener of choice)

Optional Topping: crushed peppermint

1. Preheat oven to 350 degrees F. Place 5 silicone cupcake liners on a sheet pan and set aside.

2. In a bowl, whisk together all of the cupcake ingredients until mixture is smooth and well combined. Evenly spoon cupcake batter in all 5 cupcake liners and bake in the oven for 16-20 minutes, or until toothpick is inserted in cupcake and comes out clean. Let cupcakes cool while the icing is made.

3. For the icing, heat up the cream cheese in the microwave for 10 seconds. Whisk until smooth then add in the remainder of icing ingredients and stir together. Evenly spoon icing on top of each cupcake and add crushed peppermint, if desired. Serve immediately. Store leftovers in the fridge for up to 5 days.

Makes 5 servings
1 serving is 1 cupcake with icing

Macros for 1 serving
159 calories, 8.2g protein, 9.2g carbs, 9.8g fat, 1g sugar, 1.7g fiber 

Nicolette’s Tips
* If you don’t have silicone cupcake liners, you can use regular liners but make sure to spray them with non-stick spray and place them in a cupcake tin for baking.
* For an added hot cocoa flavor, use your favorite hot chocolate powder mix instead of protein powder. Note the macros will change.

Grilled Pork Tenderloin with Southwestern Quinoa and Guacamole


1 whole pork tenderloin, approximately 1-1¼ pounds
1 tsp. ground cumin
½ tsp. dry mustard
½ tsp. chili powder
1 tsp. dried oregano
1 tsp. dried thyme
1 ¼ tsp. garlic powder
2 tsp. ground black pepper
1 tsp. salt

2 Haas avocados, seeded and peeled
¼ cup cherry tomatoes, diced
2 tsp. fresh lime juice
1 Tbsp. chopped cilantro
1 tsp. garlic powder (or ½ clove garlic, finely diced)
¼ tsp. salt
¼ tsp. ground cumin
¼ onion, diced
Optional: ¼ jalapeno, seeded and diced

Southwestern Quinoa
Roasted Red Pepper
Feta Cheese
Optional: corn, cilantro, and tomatoes


1. To make the tenderloin, trim the meat of excess fat and silver skin. Toss together all of the spices in a bowl. Using your fingers, evenly coat the pork with spice mixture.

2. Place the pork in a zip-lock freezer bag and place in the fridge for at least 2 hours before grilling.

3.  Turn your grill on high heat, or prepare your charcoal grill. Grill pork until internal temperature reaches 140 degrees F. I like to grill the pork on one side about 6 minutes (to create a good seared crust) then turn the pork occasionally until internal temperature is reached. I keep the grill covered during the cooking.  

4. Transfer the pork to a serving platter, wrap with foil, and let rest for 10 minutes before slicing.

5. For the guacamole, scoop out the avocado pulp into a mixing bowl and add the lime juice. Gently mash mixture with a fork, leaving it slightly chunky. Add the remainder of the guacamole ingredients and stir gently until well combined.

6. Serve sliced pork on top of cooked quinoa that is mixed with roasted red peppers, feta cheese, and black beans with a scoop of guacamole on the side.

Lemon Cheesecake Protein Crepes with Blueberry Jam

Talk about a great way to start the day. I am so pleased with how these turned out! And every time I make a warm fruit sauce or jam, I immediately understand why it was worth the time. These crepes taste much naughtier then they actually are. Why go to IHOP and get their high sugar, high calorie, and I'm sure high fat crepes when these can be easily made at your own home? Enjoy!


¼ cup oat flour (or whole wheat flour)
½ scoop vanilla protein powder
2 egg whites
2 tsp. baking stevia (or sweetener of choice)
¼ cup + 3 Tbsp. unsweetened almond milk
1 Tbsp. lemon juice

Lemon Cheesecake Filling
2 Tbsp. low fat cream cheese, softened
2 Tbsp. plain Greek yogurt
4 Tbsp. baking stevia (or sweetener of choice)
2 tsp. lemon juice
Optional: 2 tsp. sugar free cheesecake pudding mix

Blueberry Jam
½ cup blueberries
2 Tbsp. sugar free maple syrup (or regular maple syrup or honey)
¼ lemon zest
1 Tbsp. baking stevia (or sweetener of choice)


1. Place blueberry jam ingredients in a small saucepan and cook on the stove-top over low-medium heat. Slow simmer for 10-12 minutes, stirring occasionally, until mixture thickens. Let jam cool while crepes are made.

2. Combine all crepe ingredients in a blender or food processor and blend until batter is smooth.

3. Place a medium round pan on stovetop over medium heat. Spray with cooking spray and pour 1/3 of the crepe batter in pan. Cook until small bubbles form then flip and cook on the other side until both sides are golden brown. Repeat this process until 3 crepes are made.

4. Combine all filling ingredients in a bowl and whisk or stir until mixture is smooth.

5. Evenly distribute lemon cheesecake filling and half of the blueberry jam in each crepe, roll crepes, and top with the remainder of the blueberry jam. Serve immediately.

Makes 1 serving
1 serving is 3 crepes with lemon cheesecake filling and blueberry jam

Macros for 1 serving
378 calories, 32.3g protein, 36.2g carbs, 11.3g fat, 6g fiber, 10.3g sugar

Oatmeal Raisin Cookie Protein Pancakes

You all know I have a special place in my heart for. Cookies! To me, they are the perfect little treat. So what happens when I wake up craving cookies? I transform them into pancake form. Duh! This was my first time doing this miraculous transformation and let me add that it will most certainly not be my last. A few simple additions to your favorite pre-made or homemade pancake mix and you've got yourself cookie style pancakes. Enjoy!


1 serving of healthy protein pancake mix (I used Kodiak Cakes)
¼ cup rolled oats
2 Tbsp. raisins 
½ tsp. ground cinnamon
1 stevia packet
1 Tbsp. almond butter

White Chocolate Cheesecake Icing
2 Tbsp. low fat cream cheese, softened
2 Tbsp. plain greek yogurt
8 drops liquid stevia
1 Tbsp. sugar free white chocolate pudding mix
2 Tbsp. almond milk


1. Mix pancakes according to package directions. Add in the rolled oats, raisins, cinnamon, stevia, and almond butter. Whisk or stir together. This will thicken the batter making it more similar to a cookie consistency.

2. Heat a skillet on the stove top over medium head. Coat with cooking spray and cook pancakes, about 2-3 minutes on each side, until both sides are golden brown. I was able to make 5 pancakes total.

3. While the pancakes cool, whisk together all of the icing ingredients until smooth. Spoon icing in between and/or on top of pancakes and finish off with desired toppings. I used blueberries and maple syrup. Serve immediately.

"Chipotle" Bison Bowl

So last night I was craving Chipotle. But Chipotle is over an hour way from where I live. The nerve. And by craving....I'm not talking about "oh it would be nice to have that, but it's just not going to happen". What I am talking about is "I AM PREGNANT AND THESE HORMONES MAKE ME FEEL MENTAL SOMETIMES AND I'M CRAVING CHIPOTLE AND THAT MEANS I NEED IT NOW. ASAP. LIKE IN 30 MINUTES OR I WILL EXPERIENCE PSYCHO-NESS YOU AIN'T SEEN COMING" So, anyways, lucky me I was planning on making guacamole last night to go along with bison stuffed peppers. Hmmm. So I had those ingredients plus brown rice, canned black beans (thank goodness I ordered them from Vitacost), & canned corn. Hallelujah! So I made a "Chipotle Bowl" and I have never been happier to see this concoction. So, with my happy ass mood still ensuing today, I will share the recipe with you. 

The Recipe
Well, kind of.

I cooked 2 lb. of ground bison with chopped onion (about 1/2) on the stovetop and added some pepper, chili powder, paprika, Flavor God spicy everything seasoning, and garlic powder to taste. I also cooked brown rice but added some chopped cilantro and lime juice to mimic the cilantro lime rice from Chipotle. For the guacamole, I mashed two avocado with diced cherry tomatoes, cilantro, a little salt, pepper, diced red onion, garlic powder, cumin, and lime juice to taste. Listen, I don't measure for savory dishes in all honesty. I measure all day with baking so...yeah. But I promise to do better next time :) Then I plopped all this in a bowl, added the corn and beans, and devoured it. So. Friggin. Good. I would have added lettuce if I had any but I ate the rest in a salad for lunch. I know I don't post savory dishes much but I am hoping to start posting them more often. Happy Thursday!