GIANT Blueberry COR-Fetti Muffin



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I’ve always been a muffin person, I used to love waking up to my Mom’s freshly made blueberry muffins each morning, not having to think twice about it. But now that I know those probably weren’t the best choice for breakfast…I no longer get the same satisfaction as I eat my bowls of oatmeal &  drink protein shakes(don’t get me wrong those can be amazing too!) but I still missed my muffins..that is, until now. This muffin is everything a muffin should be. Moist, fluffy, a little crispy on top, lightly sweet with the tang of some plump, ripe blueberries scattered throughout..am I making you hungry yet? Not to mention the fact that with the Cor-fetti Whey they have an amazing cake-like flavour and pack an awesome protein punch along with enough fibre to keep you full until your next meal.  Trust me, you won’t go back to your old boring breakfast ever again…

Makes 1 GIANT Muffin

  • 1/2 scoop cellucor Cor-fetti Whey (find it here: http://www.bodybuilding.com/store/cellucor/cor-performance-whey.html)
  • 2 tbsp almond flourfr_4133_size880-1
  • 1 tbsp coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/4 of a beaten egg (about 15g)
  • 2 tbsp unsweetened apple sauce
  • 2 tsp melted coconut oil
  • 2 tbsp +1 tsp unsweetened vanilla almond milk
  • 1/8 tsp vanilla
  • 1/2 tbsp truvia sweetener (or more to taste)
  • 1/4 cup frozen or raw blueberries (35g)

Directions: Preheat your oven to 375* spray a muffin tin with pam. Combine all of your dry ingredients except the sweetener, in a medium bowl and then mix all of your wet ingredients in another small bowl. (*Note, it will be easier if all your wet ingredients are at room temperature so the coconut oil stays melted). Pour the wet into the dry and stir to combine. Now add your sweetener to taste(use slightly more than you think because the sweetness tends to decrease while baking) Fold in your blueberries and save a few to place on top of the muffin just before baking. Place in the oven and bake for 15-20min or until a toothpick comes out clean. Enjoy warm with whatever toppings you like!

Nutrition: 14F/20C/18P & 7g fibre   *GRAIN-Free, Paleo, Low-carb*fr_4131_size880-1fr_4129_size880-1

Double Chocolate Chip Pumpkin Cookies

 

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I am not going to say much other than..this is honestly the best cookie recipe I’ve made to date. These are the real deal. Fudgey, goey, chocolatey, soft, moist, all the things you look for in a good cookie. You don’t taste the pumpkin, so if you aren’t a pumpkin lover then have no fear, you will still adore these cookies. TRUST ME.

Serves 9 (or 1 if you’re insane like me)

Ingredients:

  • 1/3 cup pumpkin puree(68g)
  • 2 tbsp apple sauce
  • 1/2 tbsp coconut oil(7g)       fr_4132_size880-1
  • 1 tsp molasses
  • 1 whole egg
  • 1/4 tsp vanilla extract
  • 1 scoop molten chocolate cellucor whey(34g)
  • 1/4 cup instant oats (23g)
  • 1 tbsp almond flour
  • 3 tbsp unsweetened cocoa powder
  • 1/2 tsp salt (or just under)
  • 1/2 tsp baking soda (or just under)
  • 1/8 tsp baking powder
  • 2-3 tbsp Truvia sweetener (or another sweetener to taste, add a little more than you think because the sweetness tends to decrease as they bake)
  • 2 tbsp mini chocolate chips (I used the enjoy life dark chocolate chips)

Directions:

Pre-heat your oven to 350*F and spray or grease a baking sheet with oil. (I used pam). Whisk together all the wet ingredients in a medium-size bowl.(Make sure the coconut oil is melted ahead of time and the molasses is heated slightly to make it easier to incorporate). In another larger bowl combine all of your dry ingredients until there are no clumps (don’t add the sweetener just yet!). Now stir your wet into your dry ingredients and now add sweetener to taste. Lastly, fold in your mini chocolate chips. Drop by spoonfuls to make 9 medium sized cookies on your baking sheet.

Bake for 7-9min depending on how soft you like your cookies! DON’T OVERBAKE. Check that they are still a little soft to the touch but not squishy(they will harden a bit as they cool). Enjoy warm or re-heate later for 10secs. in the microwave for a quick treat! Store in the freezer or in the fridge in a sealed tupperware container (layer cookies with parchment paper).

Happy Baking!

Nutrition per cookie: 76 calories, 3.5g fat, 5g protein, 7g carbs, 1.5g fibre

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THE BEST Decadent Healthy Brownie For One

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Hey everyone! Today I modified a favourite brownie recipe of mine to make a healthy version, the perfect portion size for one. The result? This brownie is the most rich, decadent, mouthwatering healthy dessert I think I’ve made to date. It may be because I have a deep passion for the perfect brownie or just the fact that this dessert is pure chocolate heaven. Whatever reason, you should immediately pick up the ingredients and make this asap so you can agree with me! No guilt, no working out to “burn off your dessert”. Just eat, savour and enjoy.

Serves 1

Ingredients:

  • 2 tbsp almond flour
  • 1 tbsp +1 tsp unsweetened cocoa powder
  • 1 tsp brown sugar
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 2 tbsp egg whites
  • 1 tsp melted coconut oil (could sub olive oil or melted butter) *Could sub extra banana but the result will be less fudgey*
  • Scant 2 tbsp mashed banana(or 2 tbsp unsweetened apple sauce)
  • 1/4 tsp vanilla extract
  • 1 tsp splenda (or more for a sweeter brownie, just add slowly to taste)
  • 1 tsp mini chocolate chips(5g) (I used the enjoy life brand, 1 tsp is more than you think if you do not have a scale to measure 5g)

Directions:

Preheat an oven to 350*. Spray a small ramekin with olive oil. In a separate small bowl, stir together all dry ingredients then add in wet ingredients and stir with a fork until combined *(add splenda last to taste). Stir in half of the mini chocolate chips then sprinkle the rest on top. Pour the batter into the ramekin using a spatula to scrape the bowl clean. Place in the centre of the oven for 15-17min. Do not overbake! Feel free to under bake for a more fudgey brownie. (Use a tooth pick to check if the brownie is done). Now remove from oven and grab a fork, dig in and enjoy your little masterpiece!

Nutrition Facts: 228 calories, 19g carbs, 15g fat, 7g protein, 6g fibre

 

Paleo, Gluten-free, Banana Chocolate Chunk Muffins

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Do I ever have a treat for you…First, think back to all the failed muffin attempts you’ve had where they either end up like hard hockey pucks or puddles of mush. Or maybe they just don’t rise enough and your left with mini muffins when really, that wasn’t your goal. Now picture your perfect muffin. Soft,fluffy, warm, buttery, chocolatey and leaving you wanting more with every bite…Sorry am I making you hungry?? Haha, okay well these muffins are all of those things and more!

So I found the base of this recipe on an awesome blog called “fat girl trapped in a skinny girl’s body” that you should totally check out if you have time. I altered it slightly to my liking! These muffins are 100% better than any paleo muffin, make that any REGULAR MUFFIN that I have ever made! The original recipe was for banana bread but I didn’t have enough almond flour so I figured muffins would do. I threw in some broken up chocolate bar and BAM! Best muffins yet. So have I done enough convincing? Take me to the recipe!!