Cinnamon Apple Swirl Protein Cake

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Super soft, sugary and delicious…

Makes 9 large servings.

4F/19C/11P & 9g fibre per square. Enjoy!

**Vitafiber is now available on amazon! (High fibre sugar/flour replacement, one of my favourite ingredients).**

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Mini Cinnamon Sugar Protein Donuts

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These are very filling..and of course delicious!

Makes 16 small donuts.

Macros: 2.5F/9C/9P & 2g fibre for 1 donut + 1 donut hole.

**IMPORTANT** Add 1/4(24g) coconut flour to the dry ingredients. I forgot to list it in the original post.

**Vitafiber is now available on amazon! (High fibre sugar/flour replacement, one of my favourite ingredients).**

Enjoy!

RECIPE donut 1 recipe donut 2

Cinnamon Sugar Pumpkin Rhubarb Protein Muffins

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Serves 6

Ingredients:

-3 tbsp white flour (23g)

-3 tbsp ground flax seed (30g)

-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor’s PB Marshmallow)

-1/2 tsp baking powder

-1/4 tsp baking soda

-1/8 tsp salt

-1/2 cup(120g) pure pumpkin

-1 whole egg

-2 tbsp light cream cheese *(could use fat-free)

-2 tbsp apple sauce

-1/8 tsp vanilla extract

-2-3 tbsp Truvia or another sweetener to taste

-100g rhubarb peeled and chopped (about 3/4-1 cup)

-1 tsp cinnamon+ more for topping

-extra truvia for topping

Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!

Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre

Low-fat Jam-Filled High Fibre Protein Muffins

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These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…

Makes 6 large or 12 medium muffins.

Recipe:

  • 1 1/2 cups wheat bran
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup unsweetened apple sauce
  • 1 whole egg
  • 1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
  • 2-3 tbsp truvia or more to taste
  • 1/2 tsp vanilla extract
  • 1 1/2 scoop Cellucor Peanut Butter Marshmallow Whey (51g)
  • 2 tbsp all purpose flour (15g)
  • 6 tbsp whole wheat flour (45g)
  • 2 tbsp milled flax seed (20g)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt (scant)
  • 3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)

Optional: 1 cup(140g) fresh or frozen raspberries.

Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.

Directions:

Preheat your oven to 375*.  Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂fr_4181_size880

Nutrition per medium size muffin: 76cals, 2g fat, 11g carbs, 6g protein & 3.5g fibre

Large Muffins: 151cals, 4g fat, 22 carbs, 12g protein & 7g fibre

 

 

 

 

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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Chocolate Coconut Raspberry POV Cake

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A little twist on my last post..here’s another version of this awesome breakfast cake. I’m not sure which one I like more now! This one is more filling though with the additional fibre! 8g in one cake.

Serves 1

Ingredients

-27g (3/4) scoop Molten Chocolate Cellucor (yes you could use a whole scoop, this just fits my macros!)

-1 tbsp(5g) unsweetened cocoa powder

-dash salt

-1/8 tsp baking powder

-2oz unsweetened apple sauce

-2 tbsp chocolate or vanilla unsweetened almond milk

-1/8 tsp vanilla extract

-3-6 drops coconut extract

-3 tbsp liquid egg whites (or 1 large egg white)

-1-2 tsp truvia sweetener to taste

-28g/1 oz. raw or frozen raspberries

-Pam

 

Topping:

Stir together…

-3 tbsp plain 0% greek yogurt

-1 cap full(or to taste) SF raspberry Torani syrup

-1/8 tsp vanilla extract

-1/4 tsp or more of truvia sweetener to taste (NOTE: The torani will help to sweeten everything as well)

-3-4 drops coconut extract(or to taste)

 

-Measure out 3g (about 1-2 tsp) of desiccated coconut

 

Directions for cake:

Spray a shallow ramekin with pam, combine your dry ingredients with a fork until no clumps are left. Stir in the wet ingredients until a smooth batter is formed (makes sure to get all the dry powder off the sides). Break the raspberries into smaller pieces and sprinkle all over the top of the batter(don’t push them in!). Place in the microwave for 2:00-2:30min depending on your microwave. Stop and check the cake while cooking. You want the outside to be cooked and the inside still goey. Once it looks done, take it out and top with your coconut raspberry sauce, sprinkle the desiccated coconut and add optional walden farms chocolate syrup if desired. Enjoy!

Macros including topping: 5F/15C/29P  & 8g Fibre

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Click here for the Chocolate Peanut Butter Version

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Molten Chocolate Peanut Butter POV Cake

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This was inspired by Eric Johnson’s original POV cake that I saw on youtube..since I am on extreme poverty macros at the moment I figured it was only fitting to make this for breakfast this morning instead of my usual shake. I gotta say, I think I’m in love…going to be making this everyday with a ton of variations. Once my macros are better these things are going to be even more amazing! For now here’s my simple version of the POV cake. Hope you like it as much as I did!

 

Serves 1

 

Ingredients

-27g (3/4) scoop Molten Chocolate Cellucor (yes you could use a whole scoop, this just fits my macros!)

-1 tbsp(5g) unsweetened cocoa powder

-dash salt

-1/8 tsp baking powder

-2oz unsweetened apple sauce

-2 tbsp chocolate or vanilla unsweetened almond milk

-1/8 tsp vanilla extract

-3 tbsp liquid egg whites (or 1 large egg white)

-1-2 tsp truvia sweetener to taste

-Pam

 

Topping:

Stir together…

-2 tbsp plain 0% greek yogurt

-1.5(12g) PB2 or powdered peanut butter (mix with water before hand until it’s thinned out a little, don’t add too much!)

-1/8 tsp vanilla extract

-1/2 tsp or more of truvia sweetener to taste

Directions:

Spray a shallow ramekin with pam, combine your dry ingredients with a fork until no clumps are left. Stir in the wet ingredients until a smooth batter is formed (makes sure to get all the dry powder off the sides). Place in the microwave for 1:30-2:30min depending on your microwave. Stop and check the cake while cooking. You want the outside to be cooked and the inside still goey. Once it looks down, take it out and top with your peanut butter yogurt sauce and optional walden farms chocolate syrup. Enjoy!

Macros including topping: 4F/14C/32P

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Jumbo Chocolate Chip Cinnamon Protein Bars

Good morning all! Tomorrow we leave for my amazing cottage so I wanted to bake a healthy breakfast ahead of time…and what’s better than the combination of cinnamon, chocolate and  peanuts? Uh..Nothing! So what I did was take my original cinnamon swirl protein bars made with the amazing Trutein cinnabun protein powder, and just topped them with 30g (2 tbsp) of mini chocolate chips, baked them in a 9×9 inch pan and cut them into 9 huge squares…I may have also added a couple extra peanuts in the bars ;)….

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Serves: 9
Nutrition Facts: 168 calories, 18g carbs, 6g fat, 12g protein, 3g fibre, 3g sugar