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

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Inside-Out Chocolate Peanut Butter Protein Cups!

  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

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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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

 

 

 

 

Pumpkin Cheesecake Shake

 

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All the things you love about pumpkin pie and cheesecake combined into a healthy, delicious & filling protein packed shake.

Serves 2 or 1 large serving

Ingredients:

-10 mini ice cubes (about 90-100g)

-113g frozen pumpkin (1/2 cup) (freeze in an ice cube tray and use as needed!)

-3/4 cup unsweetened vanilla almond milk

-1/2 cup(125g) 2% or fat-free cottage cheese

-3 tbsp 95% fat-free  cool whip (14g)

-1/2 tbsp light or fat-free cream cheese

-1/4 tsp vanilla extract

-3/4 scoop (26g) Cellucor COR-Fetti Cake Batter Whey (could sub vanilla but it won’t have quite the same flavour!)

-1 tbsp flax seed (10g) (optional–>included in nutrition info)

-1/8 tsp cinnamon or more to taste

-1/4 tsp sweetener or more to taste (I used truvia)

-1/4 tsp xanthan gum (or more to desired texture, optional but recommended to help smooth and thicken your shake!)

Directions: Place all ingredients in a high powered blender, blend until smooth and creamy.

Nutrition Facts Per Serving (1/2 the recipe or 1 glass): 3.7g fat(2g fat if using fat-free dairy)/13g carbs/18g protein

Micronutrients & Fibre(1/2 the recipe or 1 glass): 2g fibre & 50% Vitamin A 

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Egg White Pizza

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Such a simple but delicious low-carb meal! You can easily customize this recipe with whatever toppings you like, here’s my favourite version!

Serves 1

Ingredients:

-1 cup liquid egg whites

-1/4 tsp basil

-1/4 tsp oregano

-pepper

-dash of salt

-15g low-fat cheddar or marble cheese –>shredded

-27g green pepper chopped and steamed for about 1:00min with a little water covered in the microwave (pour off excess water afterwards!)

-50g tomato sliced thinly

-1 tbsp chopped whole or pizza style green olives (15g)

-90mL (just under 1/3 cup) pizza sauce or pasta tomato sauce (I used Unico pizza sauce) (cover and heat in the microwave for 30sec. before topping eggs)

-additional basil/oregano for topping

-Pam cooking spray

 

Directions: Spray a medium-sized frying pan with pam. Heat over medium-low. Pour in the egg whites and add spices. Cook until egg just starts turning white, sprinkle your toppings over the eggs. Continue to cook over low enough heat as not to brown the egg too much while cooking it almost through. Then carefully flip the eggs like a huge pancake and cook on the other side just until set! Take off the heat and top with your warm pizza or marinara sauce and a few extra spices. Slice with a pizza cutter and dig in! You may not be able to hold this like a regular pizza but it will definitely still taste delicious!

Nutrition: 6g fat, 13g carbs, 34g protein & 5g fibre

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High Protein Spicy Tuna Egg Salad

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This doesn’t sound like much..but trust me it’s good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it’s own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.

 

Serves 1-2

Ingredients:

    • 1 whole egg boiled chopped
  • 1 can of tuna (about 140g) shredded
  • 1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don’t brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
  • 70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
  • 2 tbsp 2% cottage cheese
  • 2 tbsp 0% plain greek yogurt
  • 1 whole Green Onion finely chopped
  • Sriracha Sauce to taste
  • salt/pepper to taste

Directions: 

Sauce:

In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).

Putting it together:

In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!

Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre

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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

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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Strawberry Mango LEO Smoothie!

 

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Goodmorning! Ready for a delish natural vitamin/fibre/protein packed smoothie to start your day?? I totally made up the name for this by using LEO as a cute short form. The actual full name would have been Stawberry Mango Lettuce, Egg white & Oatmeal smoothie so I thought I’d make it easier on you all and shorten it like we do with BLT. haha. 🙂 So I know to some this combination of flavours sounds weird and not to appealing but if you’ve never tried a smoothie with these ingredients before, then your in for a surprise! The oat flavour pairs really well with the fruit and the romaine blends so you hardly know it’s there, covered by the sweet taste of strawberry and mango. Plus egg whites are a great source of protein without adding any flavour. Overall I loved the tangy/sweet taste of this shake! I will be making it again! Let me know if you try it :).

 

Serves 1-2 (This makes a lot! so you could probably turn it into 2 servings if you’d like!)

Ingredients:fr_2444_size880

-1/2 cup liquid egg whites

-1 cup frozen strawberries(140g)

-3/4 cup frozen mango(140g)

-7-8 leaves of romaine lettuce(100g)

-2 tbsp large flake or rolled oats

-1 tbsp flax seed

-1/4 tsp vanilla extract

-1/2 cup water (more or less depending on how thick you like your smoothie)

-1/8 tsp xanthan gum (optional but recommended for a thicker smoothie!)

-Optional: pinch of sweetener of choice(I didn’t add any but you can if you like your smoothies sweeter!)

Directions: Combine all ingredients in a blender until very smooth! Serve in a bowl and eat with a spoon or a cup with a straw, whichever way it will be delicious! Enjoy!

Nutrition Facts for entire recipe: 319 calories, 46g carbs, 6g fat, 19g protein, 9g fibre