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Protein Cake

Who doesn’t want to have cake for breakfast? This cake is so good that it can be eaten at any time of the day, not just for breakfast!

This cake has no carbs and no added sugar. It’s good alone right out of the oven, however, my favorite way to eat it is with Greek yogurt, fruit and a drizzle of honey. I’ve tried a few different sweeteners for this recipe; so far Vitafiber sugar-free sweetener leaves it with the best taste. I found stevia left an artificial aftertaste, and using no sweetener at all left the cake tasting flat. Vitafiber has a lot of great benefits to it as well


For everyone out there on different protein shakes, give your protein a try! I’m sure that shakeology, ideal protein or any other companies’ protein could be a fine replacement. You can even add different flavors of protein to change up the flavor of your cake!

A few examples of different flavors:

Chocolate mint. Use chocolate protein with mint extract.
Birthday cake. Use birthday cake protein top with sprinkles before you bake it.
Strawberry. Use strawberry protein top with coconut “whip cream” and strawberries.

Have fun with the flavors, experiment!


  • 7 Egg whites
  • 1 tsp cream of tartar
  • 1 tsp of vanilla extract (or extract of choice, sometimes I leave this out)
  • a pinch of Himalayan pink salt
  • 1/8-1/4 cup of sweetener of choice
  • 1 scoop of your favorite protein powder


Preheat oven to 350. Leave out 7 eggs until they hit room temperature. If you want them to hit room temperature quicker, separate the yolks and whites. Once they’ve hit room temperature add them to your Kitchen Aid mixer or to a mixing bowl with all the other ingredients EXCEPT the protein. Using the whisk attachment whisk on high till egg whites hold stiff peaks. Then add protein to the mixture by gently folding it in with a spatula. Spray your pan, add meringue then bake for 15-20 minutes or until the top is golden brown.

For fellow fixers the whole cake it would count as 2 Reds (but really it’s so huge it’s hard to eat the whole thing!)

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Protein Chocolate Cherry Fudge Bites

Good day everyone!

I feel like a repeat myself so often but seriously…where does the time go? How is it already September? How did the first 18 years of my life feel like they were going in slow motion and now I can’t keep track of where my month went. All that being said, it’s clearly been too long since I’ve had the chance to post a recipe!

Tyler and I went on an all-inclusive the second week of March. We ate the same food every day for 7 days in a row, the same tasteless food. After 2 days I was over it and ready to get back to my kitchen. By the end of the vacation, we both agreed that we would rather I cook for us on vacation and have good food then go back to an all-inclusive for 7 days and be stuck eating what they feel is 5-star “quality.”

We got back on Monday morning at 1 something, waited forever for our luggage, and I had to be at work at 10 am that morning. No time for me to make lunches, that was for sure! I was so happy with my past self that decided to make a huge batch of chili and open egg roll bowls that I had lunches for the first few days I was back, which gave me time to sleep in!

The following Sunday I was back to regular meal prep and every Sunday since! I’ve made some really creative healthy meals in the past few months from Spaghetti Squash Pizza Casserole to Korean beef bowls. Did I mention the homemade BBQ Bourbon Sauce? I have so many new recipes to share.

Obviously, dessert is the most important so let’s start by sharing one of my favorite high protein snacks.

Chocolate Cherry Fudge Bites. 

Yield: 19 protein bites


  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 5 tbsp VitaFiber™ (or replace with honey/other sticky syrup)
  • 5 tbsp honey
  • 1/4 cup 1% milk (can be replaced with non-dairy milk)
  • 1 cup chocolate protein powder (approx. 100g)
  • 2-4 tbsp sunflower seed butter (or any nut/seed butter of choice)
  • 1/2 cup sun-dried cherries
  • 1/4 cup unsweetened coconut


Place cherries in your food processor and blend. I like to do this first so that the cherries are in little bits opposed to getting the odd large cherry chunk. Place the rest of the ingredients except the coconut into the food processor and blend until everything is well combine. It will look like dough but slightly more sticky. Using a spoon or ice cream scoop roll into equal sized pieces. Roll in coconut set them on a plate and refrigerate or enjoy!


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5 ingredient Coconut Macroons

Every now and then I get cravings for coconut cookies. I’ve tried multiple recipes and have had some devastating experiences. Some have looked like flatted pancakes and others have just tasted horrible. Finally, I stumbled across this simple few ingredient recipe. I originally made them without the honey but found that it felt like it was missing a bit of sweetness.

If you only have egg whites and shredded coconut this recipe would still work if you were looking for a healthy treat to satisfy your sweet tooth!


  • 4 eggs whites, room temperature
  • 1 1/3 cup unsweetened shredded coconut
  • 1/4 cup vanilla (or coconut) protein powder
  • 1 tbsp. chocolate chips, melted*
  • 1 tbsp. honey*



Heat oven to 325 degrees. Place egg whites in bowl or kitchen aid mixer. With whisk attachment or hand blender, blend on high until egg whites form soft peaks. Add shredded coconut and protein powder and fold into the egg gently. Scoop out into even size 1″-2″ rounds. Bake for 8-10 minutes or until lightly browned. Once out of the oven drizzle with a bit of chocolate. Drizzle with honey right before you serve.

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BCAA Gummies

I’m back. It’s hard to believe it’s been more than 2 months since my last post. My goal in the upcoming year is to double the number of recipes I have on my blog & post more consistently.  I’m two weeks away from finishing school for the semester (I can’t wait!!) I really didn’t expect how busy it would make me. I’m looking forward to finishing so I can have a break.

One evening before bed I fell across this BCAA gummies recipe. I can’t seem to find the link anymore but I will post a link at the bottom of this post to a similar article from the same website. I didn’t want my gummies to taste grainy so I decided to use more water and BCAA’s than the recipe called for. I had rubber molds from the summer so I used that to form the shapes. However, if you don’t have any molds you could use a cookie sheet that has an edge and let them get solid. Then you can take small cookie cutters and cut out shapes or just use a knife and cut into squares.

I got 10 large dummies total; 5 gummies = 1 Severing

30 Kcal 0 fat 0 carbs 6 protein


  • 2 scoops BCAA’s of choice (I used nutrabolics fruit punch flavor)
  • 3 pouches Knox gelatin
  • 1 cup of warm water


Put warm water in saucepan and mix in BCAA’s and the gelatin packs. Stirring frequently at high heat for about 5-8 minutes or until slightly thickened. It was still pretty liquid when I put it in the fridge and it had completely set to a good texture within 25 minutes.

Hope you enjoy!

Source: http://www.bodybuilding.com/fun/anna-sward-protein-jello.html#one

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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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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!


White Chocolate Candy Cane Cookies

Nothing like Candy Cane to put you in the holiday spirit! I love peppermint so these cookies really hit the spot.

The holiday baking has just begun at my place! Two weeks off and I can’t wait to spend time in my kitchen baking and cooking up a storm.


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. peppermint extract
  • 3 cups of all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. of hot water
  • 1 1/4 tbsp. of candy cane white hot chocolate
  • 1/2 salt
  • 1/2 cup mini white chocolate chips
  • 1/3 cup of candy cane pieces



Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, and then stir in peppermint. Dissolve baking soda in hot water. Add to batter along with salt. Mix flour with candy cane white-hot chocolate. Stir in flour mixture, chocolate chips, and crushed candy cane. Drop by large spoonful onto ungreased pans.

Bake for about 10 minutes or until edge is nicely browned. Enjoy!


Bailey’s Caramel Coffee Cookies with Butterscotch & Toffee Bits!

This year I decided I was going to do my Christmas cookie tins a bit different. My cookie ‘tins” became cookies in cellophane bags with different types of my homemade experiments! Pinterest always has so many wonderful ideas but I thought it would be fun to come up with my own flavor creations. With little time on my hands I took to my imagination and wrote out a whole bunch of ideas. As great as those ideas were I ended up changing them up for things I already had in my kitchen! I’ll have to save those other ones for a rainy day. Enjoy!


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 egg whites
  • 1/4 cup of Bailey’s
  • 3 cups of all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1 1/4 tbsp. ground salted caramel coffee
  • 1/2 tsp. salt
  • 1/2 cup butterscotch chips
  • 1/3 cup of toffee bits



Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, and then stir in Bailey’s. Dissolve baking soda in hot water. Add to batter along with salt. Mix flour with ground coffee. Stir in flour mixture, butterscotch chips, and toffee bits. Drop by large spoonful onto ungreased pans.

Bake for 10 minutes in the oven or until edges are nicely browned.