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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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Banana Oat Muffins

I was really happy with the way this recipe turned out. They’re defiantly best served warmed up so if you’re not eating them right out of the oven you might want to pop it in the toaster oven or microwave.

If I had to do one thing different I would probably cut the batch in half since Tyler doesn’t take anything but a hard boiled egg for breakfast.

Yields: 15 muffins


  • 3 small overripe bananas
  • 2 large eggs
  • 1 cup fat-free Greek yogurt
  • ¼ cup brown sugar
  • 1 ½ tsp baking powder
  • ½ baking soda
  • 2 cups oat flour
  • ½ cup semi sweet chocolate chips


Heat oven to 400 degrees. Using two small mixing bowls mix together wet ingredients in one and dry ingredients in the other and then combine. Lightly grease or line your cupcake pan with muffin liners and fill 3/4 of the way. You can add a few chocolate chips to top if you would like to. Bake for 15-20 minutes.

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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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Gluten Free Protein Pumpkin Bars

Of course, it’s that time of year again and what better way to celebrate fall then some good old apple picking! In the past few weeks, I started going back to school… for the first time in almost 10 years. Learning how to balance my life with work, school, gym, meal prep, my family and my friends has defiantly been a challenge for me.

When my good friend asked me to go apple picking with her and her fiancé I thought it would be a good opportunity to take a pause from my studies and spend some time with my friends and my man. Obviously, at the end of this adventure, we were left with a MASSIVE bag of apples and I couldn’t help but buy myself a huge pumpkin!

There is nothing like fresh pumpkin. Not only is it more nutritionally better for you, it also tastes better than canned. That being said if you don’t have fresh pumpkin on hand you can use canned. I will give macros for this recipe based on using fresh pumpkin.

Don’t be surprised if you see a lot more pumpkin and apple recipes in the next few weeks cause I have a lot of fresh pumpkin and apples that I wouldn’t want to go to waste.

127 Calories, 4 grams fat, 16 grams carbs, 7 grams protein, 8 grams sugar.

Yield: 12 bars


  • 1 cups oat flour (I used quick oats & ground them in a blender/magic bullet)
  • 1 1/2 scoops of Vanilla protein whey isolate
  • 3 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/3 cup brown sugar
  • 1 1/3 cup pumpkin puree
  • 1/2 tsp. vanilla extract
  • 2 tbsp. chopped walnuts or you could use pecans
  • 2 tbsp. semi-sweet chocolate chips, melted and drizzled on top


Heat oven to 350. Mix all dry ingredients in a small bowl except chocolate chips and nuts. Then mix eggs, pumpkin, and vanilla together until well incorporated. Mix dry ingredients in with wet ingredients, mix well. Grease a 9×9-baking pan and pour in your batter. Place chopped nuts on top of the batter. Place in the oven and let it bake for 23-25 minutes. Let cool then drizzle melted chocolate over squares. Chill for 10 minutes in the fridge then cut into 12 equal bars. Enjoy!

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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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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 Crepes

I love recipes I can add protein powder too. It’s an extra way for me to sneak more protein into my diet! As much as I try to eat meat, I’m not particularly a meat lover. I also find that when I use protein powder it keeps me fuller for longer.  My recipe yielded 3 large crepes, but you could definitely make them smaller and get at least 6 medium size crepes.


  • 6 large or x-large egg whites
  • 1/2 cup cottage cheese
  • 1/2 cup of vanilla protein powder
  • 1/2 cup whole wheat flour (For gluten-free use buckwheat flour, or rolled oats)
  • 1 teaspoon cinnamon
  • A pinch of two of nutmeg


Take all ingredients and place in blender or food processor. Blend until smooth. If you used rolled oats it will have a bit of a different texture. Lightly grease the pan with avocado oil and cook crepe. Flip when the center of the crepe begins to bubble, flip and cook till lightly browned on the other side.