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Chickpea and Sweet Potato Salad with Curried Tofu and Cranberries (Vegan & Gluten Free)

2 C. boiled, drained chickpeas

2 medium sweet potatoes, baked and cubed

1/3 C. dried cranberries

1 medium bunch fresh cilantro, chopped

1 C. Mori-nu silken tofu, soft

1 TBSP garam masala spice

1 tsp curry powder

 

In a food processor, cream together tofu, 4 oz. of the baked sweet potato, and spices.  Toss remaining ingredients in a bowl and coat with the curried tofu dressing.  Chill well before serving.

Sweet Potato Protein Pancakes

150g cooked sweet potato

1 scoop vanilla protein powder

3 egg whites

1/2 tsp. baking soda

1/2 tsp. nutmeg

1 TBSP cinnamon

10 drops English Toffee liquid stevia

Garnish: 1 TBSP raw almond butter

Combine all ingredients in your blender and mix until well blended.  Cook on medium-high high for approx. 3 minutes on each side.  Enjoy with your favorite low sugar syrup or raw almond butter!

Sweet Potato Stuffed Mini Meatloaves

Yield: 6 sevings

20.8 oz. 99% fat free ground turkey

2 large egg whites plus a splash of unsweetened almond milk, beaten

2 TBSP Montreal Steak Seasoning by McCormick

2 TBSP low sodium, orgainc Worcestershire sauce

2 large sweet potatoes, mashed

1 TBSP. Ms. Dash SouthWest Chipotle salt free seasoning

Preheat oven to 375 degrees F and boil 2 large, peeled sweet potatoes. Put ground turkey into a big bowl.  Add egg white, beaten with almond milk, along with Montreal Steak Seasoning and Worcestershire sauce. Mix the meatloaf together with your hands. Wash up.  Drain sweet potatoes and mash them with the chipotle seasoning. Spritz a 12-muffin tin (1/2-cup each) with non-stick cooking spray. Use a small ice cream scoop to help you fill meat into a each muffin well. Make your muffin base of approx. 3 oz. turkey mixture.  Use the back of your ice cream scoop to make a well and fill with approx. 3 oz. mashed sweet potato mixture.  Roll a 1 oz. portion of turkey in your hands, flaten, and place it on top of the sweet potatoe mixture and press down so that sweet potato mixture is "sealed" into the turkey loaf. Bake about 20 minutes.  

Low Fat, Vegan,Gluten Free, High Protein Snickerdoole Dip

Yields 8 quarter cup servings

Each 1/4: 73 cal/ 13g carbs/ 1g fat/ 6g protein/ 100mg sodium/ 1g sugar

 

1-1/2 C. cooked chickpeas

4 TBSP unsweetened organic almond milk

1 TBSP no sugar added, oganic apple sauce

10 drops Sweet Leaf English Toffe liquid stevia

1.2 oz. (1 scoop) Vega performance protein (vanilla)

1/3 C. mashed sweet potatoes

2-1/2 TBSP. cinnamon

1 tsp. nutmeg

Option:  Stir in 1/2 C. raisins or dried turkish figs

Combine all ingredients in a food processor and chill.  Serve as a dip, or as a spread for sandwich!

 

 

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.

 

Maple Almond Puffed Millet Protein Bites

Makes 12 protein bites

Each Bite (not including add-ins): 50 calories/1g carb/2g fat/7g protein/52mg sodium/ less than 1 sugar

 

2 C. puffed millet cereal

2 TBSP ground flaxseeds

1 C. vanilla whey protein powder

1/3 C. Walden Farms calorie free pancake syrup (maple)

1 tsp. vanilla extract

1 TBSP. nonfat Greek yogurt

2 TBSP raw almond butter

 

Optional Add-Ins:

1/3 C. chopped walnuts

1/3 C. dried blueberries or cranberries

**These add-ins are best used when not in contest prep or if using as a post-cardio snack.

 

In a bowl, combine dry ingredients and mix thoroughly, then set aside.  Next, in a small bowl whisk together almond butter, yogurt, vanilla extract, and pancake syrup until well blended.  Combine dry and wet ingredients and mix until evenly combined.  Next, spoon by tablespoon onto a parchment lined baking tray or press into a 9x13 pan (like rice crispy treats).  Let cool in the refrigerator  until solid.  Store in an airtight container in your refrigerator for best results.

 

Low Carb Chocolate Peanut Butter Protein Mousse/Pudding

Makes 4 half cup servings

123 calories/5g carbs/3g fat/ 20g protein/134mg sodium/1 sugar

 

12 oz. Mori-Nu silken tofu

2 scoops Dutch Chocolate Isopure protein powder

2 TBSP PB2 Powdered Peanut Butter

6 Capella flavor drops- Peanut Butter

1 TBSP all natural carob powder

 

Combine all ingredients in a food processor or high powered blender.  Mix until smooth and creamy- refrigerate for at least 6 hours or until well chilled.  Eat plain or as a dip for fresh fruits and veggies!

 This is a great evening craving kicker for choco-holics!!  A serving of protein pudding, a PureTrim truffle, and 1/4 c. sweet crunchy jicama!

 

Gluten Free Spinach, Egg White, and Protein Powder Pancakes

1 Packet Vanilla PT Wellness Shake

5 egg whites

1 C. fresh spinach

1 tsp. baking powder

1/2 C. unsweetened almond milk

1 packet SweetLeaf all natural Stevia 

 

Combine all ingredients in your Vitamix or high powered blender.  Mix on high for about 2 minutes or until frothy and eggs are well beaten.  Using non-stick cooking spray in a heated skillet, cook as you would pancakes allowing about 3 minutes on each side for thorough cooking.  

 

 

Low Carb Pumpkin & Apple Butter Protein Crepes

5 egg whites

1/2 C. Libby's 100% pure pumpkin puree

1/4 C. unsweetened almond milk

1.5 scoops Isopure vanilla protein powder

2 TBSP ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 TBSP. Walden Farms calorie free apple butter

 

Combine all ingredients in a blender or food processor and mix until smooth and slightly frothy.  Spray a small crepe or omlete pan with non-stick cooking spray and pour in a small amount of batter.  Allow to cook on medium-high heat for approx. 2 minutes on each side.  

Serve with Walden Farms calorie free pankcake syrup or just enjoy as is!