Banana Rhubarb Protein Bread Pudding

banana rhubarb puddingThis was a dessert I created so I could still eat banana bread after having my wisdom teeth removed! Haha. If you would like regular banana bread then feel free to only use 1/4 cup almond milk and fully cook the bread. But I have to tell you, this pudding version was quite delicious and I might make it again even when my mouth has healed! Rhubarb is also optional but highly recommended! We grow it in our garden so this was the perfect opportunity for me to use it but chocolate chips would be great too.

The pudding serves 6 and comes in at a modest: 4F/20C/11P & 7.5g fibre per serving.

Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.

Iā€™ll link to where you can purchase it if you are interested! šŸ™‚

http://www.amazon.com/Vitafiber-Basic-Syrup-1-2-kg/dp/B00TIX50OQ/ref=sr_1_1?ie=UTF8&qid=1430239060&sr=8-1&keywords=vitafiber

Now onto the recipe…

Preheat oven to 325*

Whisk together all wet ingredients in a large bowl:

1 whole egg

45g egg whites

1/2 tbsp greek yogurt

200g mashed ripe banana

1/3 cup unsweetened vanilla almond milk

1 tsp pure vanilla extract

1 tbsp(12g) brown sugar

Combine all dry ingredients in a separate bowl.

3 tbsp(21g) coconut flour

1 tbsp(10g) vital wheat gluten

1 1/2 scoops cellucor PB Marshmallow whey

30g vitafiber powder

2 tbsp skim milk powder

2 tbsp splenda (more or less to taste!)

1 tsp baking soda

1/4 tsp salt

optional: cinnamon

Fold the dry ingredients gently into the wet along with 1 tbsp(15g) melted butter until JUST combined.

Fold inĀ 1/2 cup diced rhubarb and scrape the mixture into a small loaf pan sprayed with pam. Bake for 35-40min or until the edges have browned slightly and a toothpick comes out JUST barely clean but the center is still moist(don’t overbake!). Cool before slicing and serving! Enjoy!

20 Second Chocolate Protein Fibre Brownie

20 sec brownie

Probably the easiest way to hit your fibre and protein macros for the day, not to mention the tastiest! Chewy, Chocolatey and delicious is how I would describe it.

At only 1.5F/10C/13.5P & 10g fibre per serving, this little treat is 99.9% guilt-free.

It takes just seconds to prepare…and devour.

Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.

Iā€™ll link to where you can purchase it if you are interested! šŸ™‚

http://www.amazon.com/Vitafiber-Basic-Syrup-1-2-kg/dp/B00TIX50OQ/ref=sr_1_1?ie=UTF8&qid=1430239060&sr=8-1&keywords=vitafiber

So without further ado, here is the recipe:

20 sec brownie recipe

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).**

cake directions cake directions 2

Strawberry Shortcake Milkshake

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photo 2-7GOOOOOOD MORNING!! Are you a volume eater? Ā Do you like strawberries? Do you like cake? Well then, your in the right place. If not then..well, goodbye. Haha, no but really you should all try this shake especially if you are low on calories and in need of something to really fill you up while meeting your protein needs for the day minus a ton of fat. This shake turned out hugeeeee! It filled 2 of my huge tall glasses, I literally am so full as I write this.

But not only that, this shake tastes AMAZING. Just like shortcake in a cup. It’s very light and fluffy but not watered down or too thin (I hate shakes that have no flavour!). It’s just the perfect amount of sweetness without being overly sweet and all you want to do is keep eating more of it…which isn’t a problem since there is SO MUCH. You can drink it through thick straw or use a spoon, your choice!

Serves 1-2

Ingredients:

-10 mini ice cubes (or 92g)

-3/4 scoop(26g) cellucor Cor-fetti Cake Batter Whey(Could replace vanilla but this flavour is best!, this is what gives it part of the creamy cake-like taste!)

-112g frozen strawberries(around 3/4 cup)

-1 cup(240g) unsweetened vanilla almond milk

-1/2 cup 2% cottage cheese(TRUST ME, even if you hate it, you won’t even know it’s there and it’s part of the secret behind the creaminess of the shake)

-3 tbsp fat-free cool whip(14g)

-1/8 tsp vanilla extract

-1 tsp sweetener of choice (I used truvia, closest thing to sugar in my opinion!)

-1/2 tsp xanthan gum (maybe just under, I usually just measure with my hand and go by the texture but this is what creates volume and makes the shake smooth rather than icey!)

Directions: Combine all ingredients using a good blender and serve! This could easily make 2 servings.

Nutrition for entire recipe: 25g carbs/35g protein/6g fat & 4g 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 togetherā€¦

-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 coconutĀ raspberryĀ sauce, sprinkle the desiccated coconut and add optional walden farms chocolate syrup if desired. Enjoy!

Macros including topping: 5F/15C/29P Ā & 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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Chocolate Almond Swirl Banana Bread For One

 

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Today was a great day, finished all my cardio, slept in a bit & oh..just got the best package ever. Don’t you love it when you hear the doorbell ring and you just know..Yup, like Christmas morning, my Cellucor 3 pack of protein showed up! Of course I tore into them and opened each one immediately (although I wasn’t planning to use them until later). They allĀ smeltĀ amazing. I ordered the Molten Chocolate and Cor-fetti cake batter flavours. In this recipe I used the chocolate of course..because I am a chocolate girl 100%. But I am crossing my fingers that Cor-fetti will change that for me.

Anywho, whipped up this little aesthetic beauty before bed. I am currently writing this post as I posted a photo without the recipe and am now getting multiple complaints..haha I guess i should stop torturing you all with my food porn but I can’t help but be a bit lazy when It comes to typing out the recipe.

BUT I am doing this for you guys at 1:00am because I love you all soooo much and I know you can’t wait another minute to make one of these delicious creations for yourself.10013917_10152276355004043_1959181294_n

Did I mention this was outrageously delicious & chocolatey? Oh, and yes. The macros are for the entire single serving loaf. So no sharing required. (Not like that was an option anyways.. šŸ˜‰ Ā hehe. Ā )

Okay, done rambling, here’s what you’ve been waiting for.

Serves 1

Ingredients:

  • 27g (0.8 scoop) Cellucor Molten Chocolate Whey (you could probably do a full scoop, just fitting my macros here, haha)
  • 1 tbsp almond flour
  • 1 tbsp unsweetened cocoa powder
  • 1/16 tsp baking soda
  • 1/16 tsp baking powder
  • dash of salt
  • 1-2 tsp truvia sweetener (more or less to taste, also depends on the ripeness of your banana, I usually use a little extra as the sweetness tends to diminish a bit with baked goods using protein powder)
  • 1/2 mashed ripe banana(63g)
  • 2 tbsp egg whites
  • 2 tbsp 0% plain greek yogurt
  • 1 tsp coconut oil melted
  • 1/4 tsp vanilla extract
  • 1 tsp mini chocolate chips (6g) (I used the enjoy life brand)
  • 1/2 tbsp natural almond butter
  • pam spray

Directions: Preheat your oven to 350*F. Spray a single serving loaf pan or ramekin with pam/olive oil spray, set aside. Combine your dry ingredients until no clumps are left. Combine the wet ingredients in a separate bowl. (Do not stir in chocolate chips or the almond butter!). Next stir the wet into the dry ingredients and combine until smooth, taste and add additional sweetener as desired. Spoon the batter into your greased ramekin or pan, now swirl in the almond butter and sprinkle chocolate chips on top. Place in the centre of the oven for 15-20min. (Baking time will vary depending on the pan you choose, DO NOT OVERBAKE. )Watch closely and when a toothpick comes out clean, it’s done! You can also under bake it slightly if you are one of those people like me that like things a little fudgey still in the centre…haha. And that’s it! Let it cool for about 5 minutes and eat with a spoon or cool completely and remove from the ramekin/pan and place on a plate. Top with whatever your heart (*ahem* macros..) desire. Enjoy!

Macros for entire recipe: 15F/24C/31P, 7g fibre

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Creamy Red Velvet Avocado Pudding

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Um, okay let me just say, don’t knock it until you try it. The richness of this dessert ahem,Ā breakfast was outstanding. It’s betterĀ than regular chocolate pudding plus it’s much more filling, low-carb and packed with fibre and protein. Can it get any better?

Who says you can’t have chocolate for breakfast?

Serves 1-2

Ingredients:

  • 1/2 scoop Cellucor Red Velvet Cake Batter Whey (My new favourite protein! you can purchase it here:Ā http://www.bodybuilding.com/store/cellucor/cor-performance-whey.html?&_requestid=1278536 )
  • 75g very ripe Avocado
  • 2 tbsp almond milk (or a little more depending on the consistency you prefer)
  • 1 tbsp natural Almond Butter
  • 1 tbsp cocoa powder
  • 1/4 cup egg whites (2 large egg whites)
  • 2 tbsp 2% cottage cheese
  • 2 tbsp 0% greek yogurt
  • 1/4 tsp vanilla extract
  • dash of salt
  • 1/8 tsp xanthan gum (for texture purposes, it makes it less icey. If you don’t have this, it will just come out little less smooth but will taste the same!)
  • 15 small ice cubes (More for a more ice-cream-like consistency)
  • Optional: Truvia or another sweetener to taste (Personally I found it sweet enough and didn’t add any but it’s up to you!)

Directions:

Place the ice in the blender along with the egg whites and all other ingredients (I find it blends better with the dry ingredients placed on top). Blend until smooth and add additional ice or almond milk if necessary to reach desired texture. Ā Now place in a bowl and devour! Or feel free to go crazy with some toppings..like coconut, chocolate chips, fruit etc!

Nutrition Facts(serves 1 but could easily make 2 smaller servings): 391 calories, 24g fat, 11g carbs, 33g protein, 11g 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! šŸ™‚ (sammysamgirl)

1 Minute Pumpkin Cake

Serves 1Ā 

Ingredients:

1/3 cup pureed,canned or fresh & drained Ā 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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Healthy Lemon Raspberry CHEESECAKE???!

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Yes finally! All our wishes have come true..there is actually a cheesecake that’s good for you! High protein, low-carb, low-fat and guess what…it actually tastes like delicious cheesecake! I was honestly amazed that this recipe worked out because my expectations were a little low. But it worked out great! I found the original recipe on another site but I made a few alterations, if you would like the original recipe I will post the link below! At only 142 calories a slice, feel free to indulge…. Take me to the recipe!