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

PB Chocolate Swirl Brownie Protein Bars

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These are VERY fudgey, chocolatey and dense..like a brownie should be. I called them “Brownie Protein Bars” because I prefer to eat larger portions as my breakfast, but 1/2 of a serving makes a great dessert and = 1 regular size brownie.

I hope you love these as much as I do!

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.

I’ll link to where you can purchase it if you are interested! šŸ™‚

http://www.amazon.com/Vitafiber-Basic-Powder-1-0-Kg/dp/B00TQ87DBQ/ref=pd_sim_hpc_2?ie=UTF8&refRID=1JK359NQASFTHX3AXH5E

Now onto the recipe…

Serves 8 (Or 16)

Macros per serving, if you make 8: 7F/22C/14P & 8g fibre

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Inside-Out Chocolate Peanut Butter Protein Cups!

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  SO DELICIOUS, these were made possible by the addition of my new favourite ingredient vitafiber, which BY THE WAY I am very excited to say is now available on Amazon! I am not being paid to say this..I honestly … Continue reading

Homemade High Fibre No Sugar Added Tootsie Rolls

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Homemade Tootsie Rolls! These are are made possible by the amazing Vitafiber syrup. It gives them their signature texture, sweetness and delicious chewiness! These are much healthier than your average piece of candy and you don’t have to feel guilty about gobbling down more than just a few. ..Because trust me, you can’t have just one.
I purchased the Vitafiber from http://www.bioneutra.ca

Per Candy: 1F/3C/1P & 2g fibre
Makes 20:

Ingredients:
4 tbsp(25g) Powdered Skim Milk
1/4 cup cocoa powder
1 cup Splenda
Pinch of salt
Combine in a medium bowl.

60g VitaFiber Syrup
2 tbsp Butter (Melted)
Combine in a separate bowl until smooth.

Stir the wet and dry ingredients until a crumbly dough forms. Work with your hands to form it into one large ball. Flatten it a bit into a circle and then slice into strips, roll into cylinder shapes and and slice into small pieces. Place the candies in the fridge to set. Enjoy!

Decadent Pumpkin Fudge Brownies

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Rich and Fudgey, even those who don’t like pumpkin will love these brownies…

Decadent Pumpkin Fudge Brownies
Makes 8
Macros Per Brownie: 3F/6C/7P & 2 Fibre
Ingredients:
~1/3 cup(80g)canned pumpkin
~3 tbsp(1.5oz) unsweetened applesauce
~1/2 tbsp melted coconut oil or another oil
~1 whole egg
~(45g)3 tbsp liquid egg whites or 1 large egg white
~1 tsp vanilla extract
~1(34g) scoop Molten Chocolate Cellucor Whey
~1/4(30g)cup white flour
~1/3(27g) cup unsweetened cocoa powder
~1/2 tsp baking powder
~1/4 tsp salt
~5 tbsp Truvia sweetener (or another sweetener to taste)
Topping:
~Sprinkling of Truvia
~1 tbsp mini chocolate chips
~Optional: Sea Salt

Directions: Preheat your oven to 350* F, spray a regular bread/loaf pan with pam. Whisk together dry ingredients(not including Truvia) in a large bowl, set aside. In a medium size bowl, lightly beat together all of your dry ingredients with a fork until combined. Fold the wet ingredients into the dry until a batter forms, now add your Truvia(this way you can add more or less to taste). Bake for 20-25min, test with a toothpick, you want it to be almost clean(DO NOT over-bake, they will be slightly underdone but will set as they cool in the hot pan). Remove from the oven and cool in the pan on a wire rack before slicing into 8 squares. Serve warm or freeze them for later! They may even be better after being left at room temp. for a day. Enjoy!

 

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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) Ā  Ā  Ā Ā 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 stirĀ 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 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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White Chocolate Caramel Cups

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Hey guys! Here’s the recipe I promised…This description will be short and sweet, just like this decadent mini treat. I have to warn you guys, these little things are addicting, thankfully you can eat more than one without feeling guilty.

Creamy white chocolate with a sweet caramel centre…what more could you ask for?

Ingredients:

Caramel filling:
1/4 cup water
1/2 cup splenda (could try another sweetener but I can’t personally vouch for the results!)
1 tsp molasses
2 tbsp coconut oil (or butter)
1/2 tsp vanilla extract
1 egg yolk beaten

Directions:

Combine all ingredients in a small sauce pan and bring to a boil for about 1-1:30min or longer as needed, stirring constantly as it bubbles. Once everything is smooth and creamy and begins to thicken, take off the heat and set aside.

**NOTE*** The filling makes extra, in these macros I only used a little over half of the caramel I made. You can use the left overs on microwave cakes, pancakes etc.

Outer Shell:
1/2 cup cottage cheese (110g)
90g 0% Plain GY
1 tbsp white chocolate wonderful Peanut Butter
1/4 package (8g) white chocolate pudding mix
1/4 scoop cor-fetti protein powder (9g) Ā (LOVE this stuff, you can purchase it here, it’s an exclusive though!Ā http://ca.bodybuilding.com/store/cellucor/cor-performance-whey.html?_requestid=1329152)
1/4 cup unsweetened vanilla almond milk
1/4 tsp vanilla extract
2tsp-1 tbsp Truvia sweetener to taste

 

Directions:

Combine all ingredients in a food processor until smooth. Spray a mini muffin tin with pam (or don’t, this is just habit for me, I’m sure they will still come out without it!). Fill each mold about half way and spread the mixture up the sides. Freeze until hardened (about an hour). (Store extra white chocolate mixture in the fridge during this time, caramel sauce can stay out). Next top each base with 1 tsp caramel sauce and then drop on top the leftover white chocolate mixture and smooth out the top slightly. Place in the freezer for another hour or longer until hardened. To eat, just pop each one out with a knife and store in the freezer in a ziplock bag for a quick easy snack! Enjoy!

Macros for 1/12 of recipe: 2g fat, 2g carbs, 3g protein

 

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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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