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, 

Ingredients

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

Method

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

Notes

* Protein Powder Free Option: substitute protein powder with 1/4 cup powdered sugar or coconut sugar.

* Vegan Option: choose a vegan vanilla protein powder.

Soft Batch Dark Chocolate Protein Cookies

Ingredients

1 cup buckwheat flour (or whole wheat flour)

2 scoops Vitacost chocolate whey protein powder

¼ dark cocoa powder

½ cup Vitacost xylitol

1 whole egg

¼ cup unsweetened chocolate almond milk

¼ cup dark chocolate almond butter (or any chocolate nut butter)

3 tablespoons Vitacost liquid coconut oil (or melted coconut oil)

1 teaspoon Vitacost vanilla extract

Method

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.

2. In a mixing bowl, whisk together egg, almond milk, almond butter, coconut oil, and vanilla extract until smooth.

3. Add flour, protein powder, cocoa powder, and xylitol in another mixing bowl.

4. Pour wet ingredients into the bowl of dry ingredients and stir together until well combined.

5. Using an ice cream scooper (or spoon), drop about 3-4 tablespoons of cookie dough onto sheet pan. Repeat this until 12 cookies are made. Slightly flatten each cookie.

6. Bake in the oven for 14 minutes. Let cool and enjoy!

Makes 12 servings

1 serving is 1 cookie

Macros for 1 serving

145 calories, 6.9g protein, 18.2g carbs, 7g fat, 1.6g sugar, 2.1g fiber

Protein S’mores Bars

Who doesn't love S'mores during the cooler weather days? Hell. Who doesn't love S'mores at all times? I think they are pretty perfect - gooey melty chocolate and marshmallow eaten with graham crackers. These bars aren't crunchy like the typical graham cracker, but the flavor is there! But let's not forget there is added protein in my treats along with healthier ingredients used to get the final sweet dish. Enjoy!

Ingredients

Graham Cracker Layer

2/3 cup oat flour

½ cup coconut flour

3 scoops Lean Body for Her vanilla whey concentrate protein powder

1 teaspoon baking powder

dash of salt

¼ cup xylitol

1 teaspoon ground cinnamon

¼ cup maple syrup

½ cup plain greek yogurt

½ cup unsweetened almond milk

2 egg whites

1 teaspoon vanilla extract

Top Layer

12 marshmallows, each cut/sliced in half

½ cup sugar-free chocolate chips

Method

1. Preheat oven to 350 degrees F. Line a 9x9 inch baking dish with parchment paper and set aside.

2. In a mixing bowl, whisk together syrup, yogurt, milk, egg whites, and vanilla until smooth.

3. Add remainder of the graham cracker layer ingredients to the bowl of wet ingredients and stir until well combined.

4. Pour mixture into baking dish, evenly spread out and flatten to the bottom of pan, and bake in the oven for 24-28 minutes. Remove from oven and set aside.

5. Turn the oven broiler on. Top the cooked graham cracker layer with chocolate chips then marshmallows.

6. Cook bars again (under the broiler) until marshmallows are slightly browned on the top, about 2-3 minutes.

7. Slice into 16 even squares. Enjoy!

Makes 16 servings

1 serving is 1 square

Macros for 1 serving

131 calories, 7.7g protein, 16.3g carbs, 3.4g fat, 5.6g sugar, 2.3g fiber

Nicolette’s Tips

* When slicing the squares, spray the knife with non-stick spray so the melted marshmallows do not stick.

* Eat and enjoy right when the bars are done baking! You can store leftovers in the fridge and reheat in the microwave or oven.

Vanilla Cake Batter Protein Cookies

These fun cookies are jam packed with yummy and healthy whey protein! Although the sprinkles are optional, just go ahead and add them....trust me. And have a party :) These cookies only have 1g of sugar - but you'd never know it. Enjoy!

Ingredients

2 scoops Lean Body For Her vanilla whey concentrate protein powder

1/3 cup oat flour

¼ cup xylitol (or sweetener of choice)

1 teaspoon baking powder

pinch of salt

¼ cup cashew butter

½ cup plain greek yogurt

2 egg whites

½ teaspoon vanilla extract

1 teaspoon butter extract

Optional: Sprinkles

Method

1. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.  

2. Add cashew butter, greek yogurt, egg whites, and extracts to a mixing bowl and whisk together.

3. Add protein powder, oat flour, xylitol, baking powder, and salt to the same mixing bowl and stir mixture together until well combined.

4. Spoon about 1 tablespoon of cookie dough onto sheet pan until 16 cookies are made. Top with sprinkles, if desired.

5. Bake in the oven for 8-10 minutes. Let cool and enjoy!

Makes 16 servings

1 serving is one cookie without sprinkles

Macros for 1 serving

60 calories, 5.3g protein, 6.2g carbs, 2.2g fat, 1g sugar, 0.5g fiber

Nicolette’s Tips

* Use a mini ice-cream scooper to drop cookie dough onto the sheet pan before baking. This helps ensure each cookie is the same size.
* You can substitute cashew butter with almond butter or unsalted tahini.  

Chocolate Peanut Butter Morsel Protein Brownies

Chocolate and peanut butter. Let me repeat. Chocolate and peanut butter. Chewy, decadent, silky protein brownies with melted peanut butter morsels in the batter. This is one treat that will have you drooling! It has the perfect balance of chocolate and peanut butter flavor and a whopping 9.6g protein in each brownie. Enjoy!

Ingredients

5 egg whites

¾ cup unsweetened chocolate almond milk

½ cup Vitacost all-natural peanut butter

1½ scoops Vitacost ARO chocolate whey protein powder

2 tablespoons Vitacost peanut powder

½ cup almond meal flour

1¼ cup oat flour (or whole-wheat flour)

3 tablespoons dark cocoa powder

½ cup Vitacost xylitol (or sweetener of choice)

2 teaspoons baking powder

½ cup peanut butter morsels

Method

1. Preheat oven to 350 degrees F and line a 9x9” baking dish with parchment paper.

2. Combine egg whites, milk, and peanut butter in a blender or food processor and blend until smooth.

3. Add protein powder, peanut powder, almond meal flour, oat flour, cocoa powder, xylitol, and baking powder to a mixing bowl. Stir together.

4. Pour liquid ingredients into the bowl of dry ingredients and stir until well combined. Stir in ½ cup of peanut butter morsels.

5. Pour batter into baking dish and smooth down with a spoon.

6. Bake in the oven for 22-26 minutes, or until center is cooked. Slice into 16 squares and serve immediately.

Makes 16 servings

1 serving is 1 square

Macros for 1 serving

178 calories, 9.6g protein, 19.2g carbs, 8.9g fat, 4.1g sugar, 2.4g fiber

Coconut Chocolate Chip Protein Cheesecake

I know cheesecakes are typically served chilled right out of the fridge. I will let you know what I recommend :) a little back story - there is a restaurant in Birmingham, AL, which is where I am from, that serves their homemade cheesecake warm. It is life changing. It is my favorite cheesecake of all time! So this cheesecake was consumed early (before it cooled) due to the fact that I have no patience when it comes to sweets. I instantly thought of that cheesecake from that restaurant in Birmingham. My recommendation? Let it cool in the pan for about an hour after baking then eat it before you put it in the fridge. I promise you will LOVE it! Enjoy! 

Ingredients

Crust

¼ cup almond meal flour

1 tablespoon cocoa powder

1 tablespoon granulated baking stevia (or xylitol)

½ tablespoon coconut oil, melted

Cheesecake

1 scoop Lean Body For Her vanilla whey concentrate protein powder

1/3 cup granulated baking stevia (or sweetener of choice)

2 tablespoons unsweetened shredded coconut

½ cup low fat plain cream cheese, softened

¼ cup light canned coconut milk

1 whole egg

¼ cup sugar-free chocolate chips

Method

1. Preheat oven to 325 degrees F and spray a mini spring form pan (4.5 inches) with cooking spray.

2. Stir together all crust ingredients then press/mold the mixture onto the bottom of the spring form pan. Bake the crust for 5 minutes.

3. Add cream cheese to a mixing bowl and, using a handheld mixer, beat cream cheese until creamy. Whisk in the egg and coconut milk until smooth.

4. Add the remainder of the cheesecake ingredients to the mixing bowl and mix together until well combined.

5. Pour cheesecake batter into the spring form pan and bake in the oven for 32-36 minutes, or until the cheesecake does not have a giggle when moved.

6. Let the cheesecake cool for about 1 hour then remove from the pan. Slice into 6 pieces and enjoy!

Makes 6 servings

1 serving is 1 slice

Macros for 1 serving

154 calories, 8.6g protein, 4.2g carbs, 11.5g fat, 0.5g sugar, 1.5g fiber