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No Bake Chocolate Coconut Quinoa Cookies

These cookies are fast, easy and have few ingredients! Also no need to heat up your oven on a hot summer’s day, these babies are no cook!

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup cocoa powder
  • 1/2 cup any seed or nut butter (I used sunflower seed butter ?)
  • 1/2 cup unsweetened coconut
  • 1 cup cook quinoa

Directions

In a sauce pan heat coconut oil, maple syrup and cocoa powder. Once well-heated add nut or seed butter, heat through. Remove from heat and add remainder of the ingredients.

On a cookie sheet covered with parchment paper, evenly drop cookies. These can be put in the freezer to chill or in the fridge. They come out much softer in the fridge but that’s how I personally like them!

 

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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

Ingredients

  • 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

Directions

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

Ingredients

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

Directions

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

Ingredients

  • 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

Directions

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

Ingredients

  • 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

Directions

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!

Ingredients

  • 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)

Directions

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!

Ingredients

  • 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

Directions

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!

Ingredients

  • 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

Directions

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!

Ingredients

  • 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*

Directions

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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Homemade Oven-Baked Zucchini Sticks

A new healthy snack that is fast and tasty! While browsing Pinterest  for healthy snacks I found these oven-baked zucchini sticks and thought I would give them a try. They sounded delicious and really easy! Here’s my modified recipe & the original link below.

Original Source: Fortheloveofcooking.net

Ingredients

  • 2 Zucchinis
  • 1/2 cup parmesan cheese
  • 1/2 cup of seasoned bread crumbs (or panko)
  • 1 egg
  • 1/4 milk

Directions

Preheat oven to 375. Grease baking sheet. Slice zucchini into 3-inch sticks. Mix the egg and the milk in one bowl & in another bowl mix the dry ingredients together. Dip the zucchini in the egg/milk mixture and then roll it in the dry mixture. Place on baking sheet; repeat until you’ve filled your baking sheet. Bake sticks for 25-30 minutes or until golden brown. Serve with marinara sauce, ranch dressing, garlic dip or alone!