*White Chocolate Peanut Butter Amazingness*

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Alrightyyyy soo, just wanted to share a dessert that is something you can make when you really want to indulge but still feel good about it…I’m not going to lie and say it’s low calorie but I can tell you one thing..IT’S WORTH IT. So save some room in your macros or just throw your macros out the window all together for one night just to enjoy this warm chocolatey, rich, peanutbuttery  little bowl of amazingness….

P.S Did I mention this is almost 100% paleo?

Serves 1 (or 2 if you can resist eating the entire thing)

Ingredients:

  • 1/4 cup almond flour
  • 1 tbsp cocoa powder
  • 1 tbsp PB2
  • 1/4 tsp baking powder
  • dash of salt
  • 1/2 tbsp Truvia sweetener plus more to taste (could sub another granulated sweetener)
  • 1 tbsp coconut oil
  • 1/2 ripe mashed banana
  • 2 tbsp egg whites
  • 1 tbsp unsweetened vanilla almond milk
  • 1 tbsp white chocolate PB & Co peanut butter (or just regular peanut butter)(this is optional but highly recommended!!)
  • 0.25 ounce almonds (about 5 almonds chopped)

Topping:

1 tbsp PB2 mixed w/ 2 drops vanilla extract, dash of sweetener & enough water to become “pourable”

Directions: Spray a medium microwavable bowl/ramekin with pam or olive oil spray and combine all dry ingredients then add in wet ingredients and stir until batter is smooth(add your sweetener last so you can see how much is necessary!). Heat your White chocolate or regular peanut butter in the microwave for a few seconds then swirl it into your batter.  Place in the microwave for about 1min and 30 sec. or longer if needed (although you don’t want to overbake this! You actually just want the top cooked but the bottom a little undercooked so it’s extra goey and delicious!). Once finished, top with your PB2,  dig in and devour! Enjoy!!

Nutrition Facts: LIMITLESS.

Okay..okay..just kidding,  for those who just haveee to know..

Nutrition Facts for entire recipe w/ peanut butter: 533 calories, 38g fat, 34g carbs, 18g protein, 9g fibre

Nutrition Facts for entire recipe w/o peanut butter: 443 calories, 31g fat, 28g carbs, 15g protein, 8.5g fibre

Paleo 1 Minute Pumpkin Cake

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Pumpkin, pumpkin, pumpkin! Yes that’s all you are hearing from me and you better not get tired of it because I’ve got another recipe on the way! But seriously guys, this little cake was such a tasty treat after my workout. 100% guilt-free and 100% satisfaction guaranteed! (Unless your not a pumpkin lover…in which case, why are you here?) Haha, I’m just kidding, possibly..This dessert is so cute and simple to make! It’s a great healthy halloween treat you can even put together with your kids. It also has a good dose of vitamin A thanks to the awesome pumpkin! Try it and let me know what you think! If you have instagram, post a picture and tag me in it! 🙂 (sammysamgirl)

1 Minute Pumpkin Cake

Serves 1 

Ingredients:

1/3 cup pureed,canned or fresh & drained  pumpkin(not pumpkin pie filling!)

2 tbsp almond flour

1/2 tbsp coconut oil*(low-fat option below)

2 tbsp egg whites

1/4 tsp cinnamon(or more to taste!)

1 tsp Truvia sweeter(or more to taste, could sub in another granulated sweetener)

1/8 tsp vanilla extract

1/8 tsp baking powder(add slightly more for a lighter cake)

1 tbsp raisins

optional: 1/4 tsp pumpkin pie spice, chopped pecans

*Feel free to leave this out and replace with 1/2 tbsp 0% greek yogurt for a low-fat option( or more pumpkin) I cannot personally vouch for the results but I have made similar desserts using greek yogurt and they were still quite delicious!

Directions: Spray a small mug or ramekin with oil. Mix all ingredients together leaving cinnamon and Truvia for last(to taste) & top mixture with raisins. Microwave on high for 1:30-1:40 (okay I lied, not 1min but I have the worst microwave ever, so yours may take less time. DO NOT OVERBAKE! Just keep an eye on it, It won’t rise a lot, that’s okay). Now take out of the microwave, top with light whip cream if you have any(we were out!) and enjoy!

Nutrition Facts Per Cake: 200 calories, 13g fat, 14g carbs, 7g protein

Bonus: 60% Vitamin A

…And yes, I’m one of those people who takes 100 photos of the same thing. Haha, here’s one more, just because.

 

 

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Even my cat loves pumpkin…

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Crunchy Protein Peanut Butter Cups

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Awwww yeahhh, been dying to make these forever! I had the recipe in my head for the longest time, just never got around to putting it into action so today I decided what the heck? and I went for it! They turned out so great! Aren’t they just the cutest things you’ve even seen? And just in time for Halloween! This year when everyone is pigging out on reese’s cups, you can feel good eating something sweet & also good for your body! (Not saying having the occasional PB cup is bad, again read up on IIFYM for more information… 😉 ) Anywhoo, try these out and let me know how they turn out! I’d love to here from you :).

Makes 2 Servings (4 PB Cups)

Ingredients

  • 1 scoop (30g) of PB Chocolate Whey or Chocolate Whey Protein Powder(I used Whey Gourmet, this brand is sooo delicious!)
  • 1 tbsp unsweetened cocoa powder
  • dash of salt
  • 1 tbsp 0% plain greek yogurt
  • 1/8 tsp vanilla extract
  • 2-4 tbsp water or until consistency of batter becomes smooth and creamy  enough to pour into molds (add as little as possible for best results!)
  • 2 tbsp PB2 (enough water until smooth consistency, able to pour)
  • 1 tsp Truvia or another granulated sweetener to taste (you want it a little sweeter than you’d think because it always tastes a bit less sweet after freezing!)
  • 4 tbsp natural crispy puffed rice cereal (could substitute Rice Krispies, I used the nature path brand)

Directions:

In a small bowl, combine protein powder, cocoa powder, salt. Add greek yogurt, vanilla and enough water until batter is smooth and pourable. Add stevia until desired sweetness.  In a separate small bowl, combine PB2 and water until reaching again a “pourable” consistency(*feel free to add some sweetener to you PB2 as well if you like!).  Pour a bit of your chocolate batter into a mini muffin cup tin until about 1/3 full. Top with a small spoonful of your PB2 mixture, 1 tbsp of the crispy rice cereal and another spoonful of the chocolate mixture. Repeat for all 4 molds. Place in the freezer for at least 3-4 hours before eating. Once frozen, pop out with a knife and eat immediately or place in a plastic bag and store in the freezer for a quick treat! *Note: these are messy and tend to melt a bit so be prepared haha, but they are totally worth it because the best part is licking the chocolate off your fingers!*

Nutrition Facts for 2 PB Cups (1 serving): 112 calories, 2.1g fat, 7.7g carbs, 16g protein

 

Sweet Blueberry Coconut Omelette

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Yes..you read that right! It’s an omelette…but it’s sweet! Who says you can’t have dessert for breakfast? I love all things sweet so I try and make even my savoury dishes a little sweeter. This omelette is packed with fresh blueberries & coconut,  lightly sweetened and cooked in delicious coconut oil, topped with white chocolate peanut butter…uh hello, what doesn’t taste good slathered in peanut butter? Try it out!

Serves 1

Ingredients:

  • 1 tsp coconut oil
  • 1/2 cup liquid egg whites
  • 1/8 tsp vanilla extract
  • dash of salt
  • 1/2 tsp of sweetener of choice (i usually use splenda for this recipe since it doesn’t need much, but you can also use Truvia or Stevia)
  • optional: pinch of cinnamon (I left this out as pretty much all my other meals for today contained cinnamon haha, but it would probably be a great addition!)
  • 1/3 cup frozen and thawed or fresh blueberries
  • 1 tbsp desiccated or shredded coconut(5g)
  • 1/2 tbsp PB & Co White Chocolate Peanut Butter(If you have none then just mix some natural PB with a little sweetener and cinnamon for a yummy topping!)

Directions: In a small frying pan, heat coconut oil over medium heat, meanwhile, in a small bowl, stir together your egg whites, salt, vanilla & sweetener/cinnamon. Once the pan is hot, pour in the mixture. Once it starts to become partially cooked, add your blueberries & coconut to one half and cook for another minute or so before flipping. After cooking for another minute, flip the omelette one last time onto it’s other side until lightly browned. During the last few minutes of cooking be sure to add your PB to the top of the omelette so it’s nice and melty!  Serve warm and enjoy!

Nutrition Facts: 208 calories, 11g fat, 13g carbs, 15g protein, 2g fibre

I’m Back! Creamy Maple Pumpkin Pie Oats

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Hey guys!! ahh, it’s been too long! I’m so sorry I’ve neglected my poor website. I have been super busy with school and working on my own fitness.  Anyways…because it’s beautiful fall now, I thought I’d celebrate my return with an awesome recipe inspired by the season! These oats are superrr creamy and rich & very filling! I ate double this serving size and was extremely full so I lowered it down to half the serving size which is still a lot! But they are so tasty,  you will have no problem finishing the bowl!

Creamy Maple Pumpkin Pie Oats

Serves 1

Here’s the recipe:

-1/3 cup instant oatmealfr_3133_size880

-dash of salt

-2/3 cup unsweetened vanilla almond milk

-1/4 cup canned pumpkin

-1/4 tsp vanilla extract

-1/2 tsp cinnamon (or to taste)

-pinch of ginger, nutmeg & allspice

-2 tsp Truvia (or more to taste)

-1/4 ounce of pecans (about 1.5-2 tbsp)

-1/5 tbsp PB & Co Mighty Maple Butter * (or sub, 1/2 tsp natural PB + 1/4 tsp maple extract or 2 tsp sugar-free or natural maple syrup )

Directions: Combine almond milk oats and salt in a medium sized microwavable bowl and microwave for 1:40-2:00min or until oats have reached your desired consistency(you want them a little runny since you will be adding pumpkin and PB). Next stir your pumpkin into the cooked oats, add your spices & sweetener, top with maple butter and pecans! Stir just before digging in. Enjoy your beautiful fall breakfast!

**Tip** These oats would also be great topped with apple slices or raisins & paired with a side of scrambled egg whites**

Nutrition Facts per serving: 200 calories, 11g fat, 20g carbs, 4g fibre, 6g protein

Bonus: 52% of daily vitamin A (%) & 32% of daily Calcium (%)