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Cake Batter Protein Donuts

So yesterday was my 26th birthday. Oh man, how time flies now that I’m getting older. This year I told myself NO CAKE! My birthday fell on a Tuesday and it was not going to be my cheat day. That doesn’t mean I didn’t want to treat myself. Recently I picked up some cake batter flavored protein powder.  Why didn’t anyone tell me about this sooner? It has been my best friend anytime I have a sweet tooth. It’s SO good in plain Greek yogurt with a bit of milk. It actually tastes like your eating raw cake batter… YUM!

In the past few weeks, I started tracking my macros. Fat, Protein and Carbs! However, I know my diet probably also consisted of sugar that I could cut out as well so I have also been watching my sugar intake. I was able to use myfitnesspal.com recipe manager to get the nutritional values for this recipe.

Each donut has 109 calories, 3g fat, 8g carbs, 11g protein, and only 2 grams of sugar!

Yields: 9 donuts


  • 1 cups quick oats (ground in a blender/magic bullet)
  • 2 scoops of cake batter whey (I used Mutant brand)
  • 3-4 large egg whites*
  • 3tbsp coconut flour
  • 1 tsp. baking powder
  • 1 tsp. flax seed
  • 1 1/2 tsp. baking powder
  • 1/4 cup unsweetened applesauce.
  • 1/2 cup of milk (You can use 1% or almond milk)
  • 1 tsp. vanilla extract
  • 1/4 tsp. Butter flavor
  • 1/2 tbsp. coconut oil, melted

For the Icing:

  • 4 tbsp. Greek yogurt
  • 2 tbsp. cream cheese
  • 1 scoop mutant cake batter whey protein


Set your oven to 350 degrees. Place all dry ingredients in a bowl and mix together, making sure there are no clumps. Then add all your wet ingredients and stir again until well mixed. Spray donut pan with cooking spray and fill your donut trays. I like to fill mine a bit more than half. Don’t be worried if your batter is pretty thick, it’s completely normal.  Bake for 10-12 minutes or until a nice light golden brown.

Once they are in the oven, start on the icing! I scooped out my cream cheese and then microwaved in for about 20 seconds just so it was a soft consistency to blend with my other ingredients. After it comes out of the microwave give it a quick stir and then add the Greek yogurt and protein powder. If you don’t want the added calories you can skip the icing all together, the donuts are amazing as they are but I felt like it added a nice touch.

*I’ve had multiple people ask me if they are dry like a ‘normal’ protein cake. I added 3 egg large egg whites instead of the 2 that most protein cakes require but if you would like it even moister and fluffy feel free to add a 4th.

Quick Update: After I was done icing the donuts I put them on a baking sheet and placed them in the freezer. Once frozen, I place them in a zip lock bag. I kept a few out of the freezer just to see which would hold moisture and texture better. I had my best friend be my taste tester the following day and she found the frozen ones actually tasted better and moister over the one that wasn’t frozen.  I don’t know about you but there is no way I could eat 9 donuts! The idea of having them in the freezer for when I need that sweet treat sounds great to me! Heat it up in the microwave for a few seconds and it’s like it was fresh out of the oven! YUM!

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Banana Spice Breakfast Muffins

I’m constantly finding myself with too many bananas. I buy them at Costco and my boyfriend is on a fruit hiatus, so I can never seem to get through them fast enough. For the price of them, I can’t justify buying them at the grocery store, leaving me no choice but to bake with them.

Putting an end to the overage, tonight and I decided to whip up some healthy banana spice muffins for breakfast! One of these with a protein shake makes a perfect breakfast!

My batch yielded 14 muffins. According to my nutrients break down; one muffin contains 102 calories, 3 grams of fat, 14 grams of carbs, 5 grams of protein. I did not add protein powder to this batch cause I plan on having a shake with it, however, it can be added to the blender mixture!


  • 2 cups quick oats
  • 4 small ripe bananas (or two large)
  • 2 eggs
  • 1 cup fat-free plain Greek yogurt
  • 2 tbsp. of honey (you can add more if you like it sweeter)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. clove
  • 1/4 cup plus one tbsp. semi-sweet chocolate chips (can be replaced with dried fruits or nuts)
  • 1/4 cup vanilla protein powder (optional)


Heat oven to 400 degrees. Place all ingredients except chocolate chips in a blender and blend for a minute and a half. Wipe down the sides of the blender with a spatula. Continue to blend for another minute and a half or until the oats are well ground.  Mix in chocolate chips.

Line a 14 muffin cups with liners, and evenly distribute batter. Bake for 14-16 minutes or until they no longer have a sticky center.

Since there is no refined sugar these won’t last that long out in a Tupperware. You can individually wrap them and keep them in the freezer for up to two months, the fridge for about 5 days or on the counter for 2-3 days.

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Healthy Peanut Butter Chocolate Chip Cookie Dough

In the past 3 weeks, I’ve decided to overhaul my diet. No more processed sugars, fewer carbs, more protein, and overall just a better-balanced diet with more nutritious foods. For anyone that knows me, you’ll know I’m a chocolate junky. I couldn’t live without chocolate, however, I know that needed to change since I would be staying far away from processed sugars!

I have made it my mission to find healthy delicious treats so that I don’t feel “deprived” of my sweets.

I’ve experimented with baked donuts, which might I add were amazing! Today I was craving cookies ALL day!!! What are better than cookies? You’re right! Raw cookie dough! Who would have guessed it could be this good for you?

Feel free to halve this recipe. I had a huge can of garbanzo beans so I made a large batch so I could share with my friends and coworkers. Sharing is caring, right?

Now, I know everyone’s first thought might be the same as mine… chickpeas… really? That sounds gross! Well, I made black bean brownies before and I know that those were very tasty so I decided to give this a try and see how I would like it. This recipe will be made over and over in my house! Too bad for my boyfriend that he doesn’t eat nuts cause he is sure missing out on this one!


  • 1 can garbanzo beans  (aka chickpeas), well-rinsed 280z
  • 1/3 cup peanut butter
  • 1/3 cup cashew butter
  • 4 tbsp. almond milk
  • 4 tsp. vanilla extract
  • 4 tbsp. coconut palm sugar (Can be replaced with all honey if you don’t have coconut palm sugar)
  • 3 tbsp. honey
  • 4 tbsp. oat flour (puree oats to get oat flour if you don’t have it on hand)
  • 1/4 tsp. sea salt
  • 2 scoops vanilla protein powder *optional*
  • 1/4 cup chocolate chips or cacao nibs


Place all ingredients other than the chocolate chips or chocolate nibs in the food processor. Blend until it has reached desired consistency. Remove from processor add chocolate chips, mix them in and enjoy!

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Raw Carrot Cake Energy Bites

My whole life I’ve loved peanuts and peanut butter. Peanut butter banana toast for breakfast; YUM! So about 4 years ago when I met my boyfriend my love for peanut butter had to be pushed aside. He’s “allergic” to it, which for the first few months of our relationship I actually thought meant allergic. About 6 months in I found out it was just a strong dislike of anything nut related. My previous roommates always kept peanut butter in the house but I rarely bought it or used it.

Through my quest to find and create healthy recipes that I actually enjoy eating, I’ve realized that I can’t live without nuts. (Ha!) I’ll avoid it in my meals and eat it around him, however, having almonds as a snack or making snacks like these raw carrot cake bites — I just can’t resist anymore!

Now you’ll find lots of different variations of this recipe so if you don’t LOVE everything I have in my recipe then take a look at Pinterest cause there are many other delicious ways to make these! If you are love carrot cake you must try these! They’re heavenly!


  • 3/4 cup pecans
  • 3/4 cup walnuts
  • 3 medium carrots, peeled and quartered
  • 9 Medjool dates pitted
  • 2 tbsp. flaxseed
  • 2 tbsp. chia seeds
  • 3 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/4 tsp. clove
  • 1/4 cup protein powder *optional*
  • 1/2 cup unsweetened shredded coconut


Peel and quarter carrots; then place in the food processor. Pulse until well chopped, then remove from the processor. Place pecans and walnuts into the process until well ground into a meal. Add back in the carrots and dates and pulse a few times and then add the rest of the ingredients. Once all it is all well blended together use a spoon and make 1″ balls, then roll in shredded coconut.

Place in the refrigerator for minimum 30 minutes, preferably overnight. These will still stay soft on the inside, just like raw carrot cake!

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Protein Energy Bites

Everything I read lately is about these Medjool Israeli dates! I didn’t put much thought into going out of my way to find these dates but I just happened to walk into Costco and there they were. I couldn’t help it! I checked out all those recipes again, did the typical adjusting and ended up with this as my finished recipe!

I had a hard time finding raw cacao powder so I bought cacao nibs at bulk barn and puréed them in the magic bullet.

I feel like these won’t last long in my fridge!


  • 1 cup unsweetened shredded coconut
  • 1 cup almonds
  • 1 cup Medjool dates, pitted (Approximately 11 medium)
  • 4 tbsp. cashew butter
  • 2 tbsp. raw cacao powder
  • 1 tbsp. coconut oil
  • 2 tsp. maca powder
  • 1/4 cup protein powder *optional*


Place coconut and almonds in food processor and pulse until well blended, about a minute. Add dates in one at a time, and then add the rest of the ingredients. Once all well combine use a spoon to make 1″ bites.

Place in the refrigerator on a cookie sheet for minimum 30 minutes – 2 hours and then place in an airtight container and enjoy all week long!

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Easy Guacamole

So I never went out of my way to eat guacamole in the past. When I first started experiencing in the kitchen I tried to make it, but I never loved it enough to want to make it again. Last summer we spent some time in Florida and we finally got to try popular burrito place in the USA; chipotle. Their guacamole was to die for.

Now, every time I see an avocado I want guacamole.  So for those days when I have perfect avocados here’s the recipe I use to satisfy my craving!


  • 2 ripe avocado, cubed
  • 1/2 cup cherry tomatoes, sliced
  • 1 tbsp. of fresh cilantro
  • 1/4 cup of onion, diced
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 lime, juiced


Place all ingredients in a mixing bowl and stir.

I don’t know about you but I don’t think it could get simpler than that!

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Turkey Meatballs (Freezable!)

I can’t even tell you how incredibly tasty these are! I’ve only made them once so far but I think these will be a new freezer staple for my place. They’re fast, easy and if you get ground turkey on sale they can be pretty cheap to make! I doubled the original recipe, changed it a little bit, and also changed the cooking method! They are absolutely delicious!


  • 2lbs of ground Turkey
  • 1 medium onion, finely chopped
  • 2 eggs
  • 1/2 cup panko or bread crumbs
  • 6 tbsp. of ketchup
  • 1 1/2 tbsp. dried parsley
  • 1/2 cup of parmesan cheese
  • 2 tsp. salt
  • Pinch of black pepper
  • 6 cloves minced garlic



Place all ingredients in mixing bowl and mix together. Using a scoop or a spoon measure out approximately same size meatballs and shape. Place it on wax paper or parchment paper & place in freezer for at least an hour or until frozen. Once completely frozen place in a large zip lock or air tight container.

When you’re ready to cook them put the stove on low and pan sear all sides on low heat until cooked through!

Your possibilities with these meatballs are endless! You could use them in spaghetti, soup, or meatball subs or wraps!

Enjoy! 🙂


Big thank you to the original source: http://www.amandathevirtuouswife.com/2012/02/turkey-meatballs-freezer-meal.html#.VGaRX_TF8dI

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Black Bean Brownies

When I started looking for healthy desserts that would satisfy my chocolate craving I really didn’t find as much as I’d hope I would! Then I came across many brownie recipes that called for black beans!!! My first reaction was probably the same as yours…. that’s so gross! To my surprise, they were actually amazing! I tried two different recipes, and they were both just as good. I tried another one that called for coconut oil which gave it that chocolate coconut taste, whereas these ones were all focused on the chocolate. Most recipes I found called for a half cup of chocolate chips, I found they had enough with the 1/4 cup but feel free to add more!


  • 1 can or 15oz of black beans
  • 1/4 cup butter
  • 2 eggs
  • 2 egg whites
  • 2/3 cup of apple sauce
  • 1/4 cup plus 1tbsp of cocoa powder
  • 1 tsp. baking powder
  • 1/4 cup chocolate chips sprinkled on top (do not put in processor)


If you’re going to make black beans from a bag, start by soaking the beans overnight with approximately 5cm of water over the beans. In the morning rinse them; place them in a pot of cold water, again covered in about 5cm of water. Bring to a boil and then reduce to a simmer for 60-75 minutes or until beans are tender. Strain beans and move to another container to let cool. I like a flat surface so they cool faster.

Let the beans cool for at least a half hour and then place them in your food processor. Preheat oven to 350 degrees. Once well pureed, add the rest of the ingredients. Once all mixed together place in an 8X8 greased pan and bake for 28-35 minutes depending on your oven!

Let cool for a bit and then enjoy! You’d never know there is no sugar or flour!

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Quinoa Pizza Crust

Have you ever looked in your fridge at all the left overs and wondered… “What am I going to do to be able to put these things in tonight’s meal without wasting anything?” This was one of those meals! I had extra Thai seasoned chicken breasts from the night before and a whole bunch of veggies! I knew I wanted to make quinoa but knew I just didn’t want it as a side. I was kind of craving pizza, but I know how guilty I feel after. I looked up to see if anyone ever thought of making a pizza with quinoa. Not to my surprise, it had already been done. I checked out a few recipes and decided to combine a few with things that I had around the house.  Definitely something I would make again in the future! Even better sign when your boyfriend polishes off all the leftovers! Looks like I got his approval too!


  • 1 cup quinoa
  • 6 tsp. olive oil, divided
  • 2 cup water
  • 4 large eggs
  • 3 tsp. garlic salt
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried basil leaves
  • 1 tsp. baking powder
  • 1/2 cup shredded mozzarella cheese


Place the uncooked quinoa into a fine mesh strainer and run under cool water for about a minute until water runs clear. Shake off as much excess liquid as possible. Add the rinsed quinoa and 4 tsp. olive oil to a medium saucepot. Turn the heat to medium high and stir occasionally for 6-7 minutes. The excess moisture will evaporate and the quinoa will begin to toast.

Carefully add the water to the toasted quinoa and cover. Bring to a boil then reduce to a simmer. Let the quinoa cook for about 15-20 minutes, fluff with a fork at the end. Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

In a small bowl, add the eggs, 2 tsp. olive oil, garlic salt, oregano, basil, and baking powder. Whisk until well combined.

Add the cheese to the quinoa. Stir to combine. Add the egg mixture to the quinoa. Stir until well combined.

Spread the quinoa dough into a ¼ inch, even layer on the parchment paper. I made cheesy bread sticks so I made a 10 x 7 inch rectangle. Bake for 18-20 minutes, edges should begin to brown.

Top with the pizza, or garlic bread, toppings and return to the oven for 5 minutes.

Let the pizza, or garlic bread, cool for 5 minutes before slicing.

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Baby Spinach with Strawberries, Toasted almonds, and Poppy seed dressing

I never used to be a big fan of spinach, but I’ve been eating salads at work for lunch for about 4-5 months now.  I’ve slowly gained more appreciation for it. Also knowing that it’s packed with Vitamin A, vitamin C, iron, and calcium makes eating it feel good. It also doesn’t taste as bad as I remember. I guess it’s true that your taste buds change.

As for most of the recipes I post, I changed up the recipe that I had originally found and posted the original link below! Loved this salad and I look forward to making it more!

Ingredients for Salad

  • 1 package baby spinach
  • 1-2 pints Strawberries
  • 1/2 cup toasted almond slivers

Ingredients For Poppy Seed Dressing

  • 1/4 cup olive oil
  • 1/4 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tbsp. sesame seeds
  • 1 tbsp. poppy seeds
  • 1 tsp. minced onion
  • 1/4 tsp. Worcestershire sauce


In a small saucepan, toast almond slivers until lightly browned. In a big mixing bowl put washed baby spinach with strawberries. I served the toasted almonds on the side but you could definitely add it to the top of the salad if you know everyone eating it likes almonds.

In a small mixing bowl, combine all ingredients and stir.


Source: Jeanette’s healthy living