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Low Fat, High Protein 'Breakfast-To-Go' Muesli Bran Muffins

Yields 10 large muffins

1 muffin: 142 cal/26g carbs/ 3g fat/ 12g protein/ 199mg sodium/2 sugars

 

2.5 C. organic high fiber oat bran (I used Bob's Red Mill)

1 C. organic museli (I used Bob's Red Mill)

2 scoops of your favorite protein powder (#1 pick for this recipe is Trutein Cinnabun flavor)

3 egg whites

1/2 C. unsweetened almond milk

1 C. all natural, unsweetened apple sauce

1 tsp. cinnamon

1/2 tsp. nutmeg

Sweetleaf Liquid Stevia- English Toffee flavor (to taste for sweetness)

1 tsp. baking powder

1 tsp. baking soda

Mix all ingredients together, pour into muffin tin, and bake at 400 for approx. 20 minutes.

 

Protein Powder PWO "Monster Cookies"

3 egg whites

1/2 C. organic evaporated cane juice sugar

10 drops Sweet Leaf English Toffee liquid stevia

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 C. Go Nuts, Inc. whey protein maple peanut butter

1 Earth Balance vegan butter stick

1/2 C. plain, non-fat Greek yogurt

1/2 C. Sunspire sundrops

1/2 C. Sunspire cacao chips

2 teaspoons baking soda

2-1/2 C. steel cut oatmeal

1 C. whey protein powder (for this recipe I like zero carb cookies and cream Isopure)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the egg whites, evaporated cane juice, and stevia. Mix well. Add the salt, vanilla, peanut butter,Earth Balance, and yogurt. Mix well. Stir in the sunspire products, baking soda,oatmeal, and protein powder. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Protein Powder Cinnamon Butterscotch Oatmeal PWO Cookies

3 TBSP raw, organic almond butter

10 drops English toffee liquid stevia

1/4 C eggs whites

1 teaspoon vanilla extract

1-1/4 cups whey protein powder (I used Now! Sports Unflavored Whey)

1 teaspoon baking soda

1/2 tsp ground cinnamon

1/2 teaspoon salt

3 cups organic, steel cut oats

1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

Heat oven to 375°F.  Beat together raw almond butter, stevia, egg whites, and vanilla extract. Combine protein powder, baking soda, cinnamon and salt; gradually add to almond butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet lined with parchment paper (always use parchment when baking with whey protein powder). Bake 8 to 10 minutes or until golden brown.  DO NOT OVERBAKE- over-cooking whey protein results in extreme toughness in your baked goods. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

 

Low Fat, Gluten Free, Protein Powder Banana Strawberry Bread

Yields 12 Servings

Each Serving: 89 calories/14g carbs/1g fat/8g protein/159mg sodium/5g sugar

 

1 C. garbanzo flour

1 C. NOW Sports whey protein isolate- unflavored

1/2 tsp. cinnamon

3/4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 C. unsweetened original almond milk

1-1/2 tsp. vanilla extract

1/2 C. Walden Farms calorie free pancake syrup 

1-1/2 C. mashed, ripe banana

1/3 C. small dice fresh strawberries

 Preheat oven to 350 F.  Sift together all dry ingredients and set aside.  In a separate bowl, mash bananas and combine with almond milk, vanilla, and pancake syrup.  Mix dry ingredients with banana mixture by hand until well combined.  Fold in strawberries and then transfer into mini loaf pans.  Bake for approx. 35-40 minutes or until tops are golden brown.

Apple-Blueberry Protein Bran Muffins

Yields 12 Muffins

129 cal/10g carbs/2g fat/9g protein/103 mg sodium/2g sugar

 

2.5 C. Bob's Red Mill High Fiber Oat Bran

2 scoops creamy vanilla IsoPure whey protein powder

1/2 tsp. nutmeg

1 tsp. cinnamon

2 tsp. baking powder

3 egg whites

1 C. organic, apple sauce (select a variety with no added sugar)

1/2 C. unsweetened almond milk

1/2 tsp. natural maple extract

4 oz. Sage Valley low sugar dried blueberries

 Combine all dry ingredients and set aside.  Whisk together wet ingrediets in a separate bowl and then combine with dry.  Mixing gently by hand, fold in dried bluberries.  Line muffin tin with liners and then pour mixture into each muffin well.  Bake at 425 for approx. 17 min.

 

Low Fat, Low Carb, High Protein Zucchini Muffins

Each Muffin is 81 calories/5g carbs/2g fat/ 13g protein/197g sodium/ 1g sugar

Makes 12 muffins

7 egg whites

2 scoops Isopure Vanilla Protein Powder

1 scoop Vega Vanilla Protein Powder

1/4 C. organic spelt flour

1/2 C. non-fat Greek yogurt, plain

4 TBSP PB2 powdered peanut butter

1 tsp. baking powder

1 tsp. cinnnamon

1 tsp. nutmeg

1/2 tsp. cloves

4 packets SweetLeaf all natural stevia sweetener

1/4 C. chopped walnuts

1 large zucchini, grated

Preheat oven to 350 degrees F.  In a food processor or high powered blender, mix together egg whites, protein powders, yogurt, PB2, spelt flour, spices, and stevia.  By hand, fold in the zucchini and walnuts. Line muffin tin with cups or spray with non-stick cooking spray.  Scoop at 1/2 C. portions into muffin wells and bake for 25-30 minutes.  You can serve warm with Walden Farms calorie free apple butter for a little extra sweetness.

 

High Protein Cacao Chip Oatmeal Cookies

2 C. whole wheat pastry flour

2 packets PT Wellness Shake- Vanilla (or 1 C. of your favorite protein powder)

4 TBSP. hemp protein powder

1 tsp. baking powder

2 tsp ground cinnamon

1 box mori-nu silken tofu

1/2 C. raw honey

1/4 C. Earth Balance butter stick

1/4 C egg whites

2 tsp. vanilla extract

1 C. rolled oats

1/2 C. semisweet cacao chocolate chips

1/2 C. chopped walnuts 

Preheat oven to 350 degrees.  Combine first 5 ingredients in a large bowl and blend with a fork.  In a separate bowl, cream together tofu, honey, Earth Balance, egg whites, and vanilla.  Combine wet and dry ingredients and than gently fold in oats, cacao chips, and walnuts.  Drop by teaspoonfuls onto a parchment lined baking sheet.  Bake 12 minutes until the cookies are slightly brown on top.

 

Dairy & Gluten Free Cranberry-Orange Oatmeal Cookies

1 c. Earth Balance vegan buttery stick

¾ c. organic sugar

¾ c. organic brown sugar

2 eggs

1 tsp. vanilla extract

½ tsp. salt

1 tsp baking soda

1 tsp. cinnamon ½ tsp. nutmeg

¼ tsp. cardamom

¼ tsp. orange zest

3 c. rolled oats

1 c. orange juice

1 c. dried cranberries

Preheat oven to 350. Allow cranberries to soak in orange juice for approx. 1 hour at room temperature. Cream together butter and sugar until fluffy. Add eggs and vanilla. Combine dry ingredients in a separate bowl and slowly mix into butter mixture. Drain cranberries and mix in by hand. Drop by teaspoonful onto parchment paper lined baking sheet. Bake about 10-12 minutes or until lightly golden.

Vegan Gingerbread Flowers with Spiced Pastry Glaze

9 organic prunes
¼ c. olive oil
¼ c. + 3 TBSP black strap molasses
1/3 c. + 1 TBSP water
1 heaping teaspoon freshly grated ginger
2 c. whole wheat flour
¼ tsp. baking soda
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. sea salt

*Sucanat to sprinkle on top

Preheat oven to 350. Lightly oil two baking sheets with olive oil. Place prunes in a medium size microwave-safe bowl and add 1 cup of water. Microwave on high for 2 minutes and then allow to sit for an additional 5 minutes. Drain water and set prunes aside. Place the oil, molasses, water, ginger, and prunes in your food processor or blender and process on high for about 1 minute, or until well blended. In a large mixing bowl, mix together the flour, baking soda, spices, and salt. Add in the wet ingredients and knead with your hands until thoroughly combined. Cover and allow dough to rest for approx. 1 hour in the refrigerator. Roll out dough on a non-stick mat or wax paper using flour as needed to prevent sticking- roll to about ½” thickness. Cut into desired shapes and transfer to cookie sheet. Bake for approximately 7-9 minutes.  Sprinkle with sucanat and top with glaze.

Simple Spiced Pasty Glaze
½ c. confectioner sugar
1 TBSP almond milk
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp ginger

Using a fork, combine all ingredients together in a small mixing bowl

Butterfinger Rum Cake

While I do try to keep this blog full of healthy recipes- this is a holiday indulgence that is worthy of once a year consumption!!  Enjoy!

Cake Batter

1/4 C. chopped pecans

1/4 C. water

4 eggs

1/2 C. cooking oil

1 pkg. yellow cake mix

1 3/4 oz. pkg. instant vanilla pudding

1/4 C. light rum

1/4 C. butterscotch schnapps

 

Primary Soaking Glaze

1 stick butter (1/2 C.)

1/2 C. sugar

1/4 C. water

1/4 C. crushed Butterfinger candybar

1/4 C. light rum

1/4 C. butterscotch schnapps

 

Secondary Topping Glaze

6 oz. milk chocolate

1 TBSP. butter

1/4 C. water

1/8 C. half & half or coconut cream

1/4 C. butterscotch schnapps

1/2 C. crushed Butterfinger candybar

 

Preheat oven to 325 degrees F.

Lightly grease your baking dish (you can make mini-loaves like me or use a bundt pan).  Sprinkle chopped pecans onto the buttered pan.  Next, make batter by combining water, eggs, cake mix, pudding mix, rum, and schnapps.  Pour into pan(s) and bake for about 40 minutes for mini-loaves or 55-60 minutes for bundt pan.  When completed, allow to cool for about 30 minutes and loosen from the edges but---leave the cake(s) in the pan.

 Next, make your primary glaze by gently boiling butter, sugar, water and candy.  Bring to just a gently boil until all ingredients are well combined.  Remove from heat and add in rum and butterscotch schnapps. (If you are worried about the alcohol content, allow the mixture to gently boil for 3-5 minutes longer to cook out the alcohol).  Next, prick your cakes several times with a knife or fork and pour the glaze onto cake(s), saturating evenly.  Use all of the glaze.  Cover the pan with foil and allow cakes to soak overnight.

Next, turn out the cakes by inverting the cake pan and prepare the topping glaze.  Met the chocolate, cream, butter, water, and schnapps.  Stir well and then heavily drizzle the glaze over the top.  Sprinkle with crushed butterfingers candy.