‘Guilt Free’ Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

'Guilt Free' Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

‘Guilt Free’ Chocolate Chip Cookie Dough PROTEIN Dip! Quick & simple!

Makes multiple servings:

1 can of cannellini beans

1/3cup Better Body Foods agave nectar

1 scoop Plant Fusion vanilla protein powder

1oz TruVibe organics cocao nibs – yum!

1tbsp Better Body Foods coconut oil

1tsp Better Body Foods organic pure vanilla extract

1/8tsp cinnamon

 

Drain and rinse the beans well under running water. Place beans & agave nectar in food processor and blend until smooth. Next add in the protein powder, coconut oil, cinnamon & vanilla and continue to process until smooth – using a spatula to scrape down the sides. Transfer dough into a medium sized bowl and stir in cocao nibs. Eat right away or chill in the refrigerator. *Note: sweetness may differ with different protein powders. Adjust to taste*

‘No bake/Gluten Free’ Pumpkin & Chocolate Chip PROTEIN Bites!

'No bake/Gluten Free' Pumpkin & Chocolate Chip PROTEIN Bites!

‘No bake/Gluten Free’ Pumpkin & Chocolate Chip PROTEIN Bites!

WARNING these are super easy to make & highly addictive! I’ll give you a little tip on one of my favorite ways to eat this dough. I like to roll it into really small almost marble sized balls and eat it in a small bowl with 1/2 a cup of unsweetened vanilla almond milk. So good & kid approved!

1 cup of old fashioned oats (gluten free oats if needed)
2 scoops of Plant Fusion vanilla protein powder
1/4 cup of canned pure pumpkin purée
1/3 cup Better Body Foods agave nectar
1tsp Better Body Foods pure vanilla extract
1/2tsp pumpkin pie spice
1/2tsp cinnamon
1/8 cup mini chocolate chips

Mix all ingredients together in a medium sized bowl (I typically use my hands and work it like a dough) & then roll into desired sized balls! Store balls in an air tight container in the refrigerator. Preferably in the back where you can’t see them or I promise you will eat one every time you open the refrigerator door!

 

 

Maca & Goji Chocolate Avocado PROTEIN Truffles!

Maca & Goji Chocolate Avocado PROTEIN Truffles!

Maca & Goji Chocolate Avocado PROTEIN Truffles!

I feel like all I really need to say about these is ‘CHOCOLATE TRUFFLES’, those 2 words alone would have me! But these aren’t just any chocolate truffles….these are Avocado chocolate truffles! I rolled half of them in ground up TruVibe Organics Goji berries and the other half have been rolled in TruVibe Organics Maca powder & then topped with Cocao Nibs, AMAZING! I promise you!

Ingredients:
1 large avocado (mine weighed in at 125grams out of skin)
110grams of semi sweet chocolate chips (1 cup)
30grams of Plant Fusion chocolate protein powder (1 scoop)
1tsp of Better Body Foods organic pure vanilla extract
Topping:
1/4cup of TruVibe Goji berries (+1/2tbsp of flour of choice)
2tbsp TruVibe Maca powder
1/2tbsp TruVibe Organic Cocao nibs (+1/2tsp agave nectar)

TruVibe Organics Superfood products can be purchased here: http://truvibeorganics.com/

 

Place avocado in a food processor and blend until smooth. Next add in the protein powder and vanilla extract and continue to blend until well mixed. It will be pretty thick & dry at this point. Remove from food processor and place the mixture into a medium sized bowl.

Melt the chocolate chips in a microwave safe dish in the microwave for 1-1.5 minutes, stirring every 20 or so seconds. It took me just over a minute in my microwave to melt the chocolate. Pour melted chocolate on top of the avocado mixture and stir until well combined. Cover with plastic wrap and place in refrigerator for at least 4 hours to firm up.

Add the goji berries with about 1/2tbsp of flour(to keep from sticking together – I used gluten free oat flour) and blend until a fine powder. Remove dough from the refrigerator and roll into balls of desired size, placing on parchment paper. Add the maca powder & goji powder into two shallow dishes/plates and roll balls into them, using your fingers to smooth all over the outer surface. Take the maca powder balls & dip the very top part into a little agave nectar and then into the cocao nibs. Store in a covered container in the refrigerator.

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies – no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies - no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies – no beans!

Gluten Free Peanut Butter & Chocolate Chip PROTEIN Blondies  with only 5tbsp’s of gluten free oat flour & no beans! Did I mention, kid approved!

Ingredients:

5tbsp oat flour (regular oats ground into a flour, make sure to measure after they’ve been ground)

30grams of Plant Fusion vanilla protein powder

1/2tsp baking powder

1/4tsp baking soda

1/4tsp Cinnamon

2tbsp Better Body Foods Agave Nectar

3tbsp Better Body Foods Coconut Palm Sugar

1tsp Better Body Foods Pure Vanilla Extract

1/2cup of creamy peanut butter

1/2cup of unsweetened applesauce

1 whole egg

1/3-1/2 cup of chocolate chips (dark or milk chocolate) – divided

 

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Don’t attempt to make this without the parchment paper. It WILL STICK even with cooking spray, ask me how I know!

In a medium size bowl add the oat flour, protein powder, baking powder, baking soda and then set aside. In a large bowl combine the sugar, peanut butter, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. I originally tried doing this with a spoon and it just wasn’t working. The hand mixer was perfect! After the mixture is smooth add the egg and beat lightly until combined. Add the wet mixture into the oat mixture and stir just until combined making sure not to over mix. Fold in all but a small handful of the chocolate chips and pour into the pan with parchment paper. Top with the remaining chocolate chips and bake about 20 minutes making sure not to over cook. I took mine out at 20 minutes and they were perfectly cakey!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Ingredients:

1 Scoop (30grams) of Vanilla Plant Fusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Dannon Light & Fit Vanilla fat free Greek Yogurt

12grams of unprepared Jell-O Sugar Free/Fat Free Vanilla Pudding mix

70grams of fresh blueberries

1 packet of stevia

Dash of cinnamon

1/2tsp Better Body Foods pure vanilla extract

1tbsp Sugar Free Maple Syrup

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, vanilla extract, dash of cinnamon, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 15 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I mixed the blueberries with 1tbsp of sugar free maple syrup and topped the crepes with them. Yum!

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Ingredients:

-1 Scoop (30grams) of chocolate Plant Fusion protein powder
-3 egg whites
-7ozs of  unsweetened Vanilla Almond Milk – DIVIDED
-50grams of Dannon Light & Fit Vanilla Greek Yogurt
-11grams of unprepared Jello Sugar Free/Fat Free Banana Cream Pudding mix
-3oz of banana
-1 packet of stevia

Directions:
*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of almond milk and placed it in the refrigerator to set.

In my ninja blender I mixed the protein powder, stevia, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled them. I quickly sliced up the banana and sautéed it for a minute or two with cooking spray and then poured on top!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata - 365cal/32carb/11fat/38pro!

Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!

Ingredients: Cinnamon Rolls:

4 Slices of Sara Lee (45 cal) wheat bread

2 Egg Whites

1oz of @lovemysilk unsweetened vanilla almond milk

1/2tsp Cinnamon

1/2tsp pure vanilla extract

2 packets of stevia

Protein Frosting/dip:

15grams of @plantfusion vanilla protein powder

2oz of @lovemysilk unsweetened vanilla almond milk

1 packet of stevia

Vegetable Frittata:

4 Egg Whites

1oz Red Bell Pepper diced

Few pieces of cut up kale

1 sliced cherry tomato

50grams of sliced Avocado

Red Pepper Flakes & Fresh ground pepper

 

Directions:

Preheat oven to 375. Make frittata first by mixing 4 egg whites with red bell pepper, kale, red pepper flakes and pour into oven safe dish. Top with tomato slices and fresh ground pepper and place in oven. Frittata will bake for about 20-25 minutes or until egg is set. While frittata is in the oven, cut crust off of all bread slices and flatten them with a rolling pin. Mix 2 egg whites, 1oz of milk, 1/2tsp of vanilla & 1/2tsp of cinnamon in a small bowl. Soak each piece of bread (both sides) in egg mixture until soaked through and lay on a flat surface. Sprinkle the bread with 2 stevia packets & some cinnamon. Roll each piece of bread up and cut in half. Place cut up cinnamon rolls in a mini muffin pan & bake in the oven with the frittata for 10-11 minutes. For the dip, mix the protein powder with the milk & remaning stevia packet. Remove about a 1/4 of the dip and thin out with some water or more milk to make the frosting.

Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes - 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro

Ingredients:

1 Scoop (30grams) of Vanilla @plantfusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams @dannonyogurt Vanilla fat free Greek Yogurt

11grams of unprepared Jell-O Sugar Free/Fat Free Chocolate Pudding mix

50grams of fresh raspberries

1 packet of stevia

1/2tsp almond extract (or you could use 1/2tsp ground cinnamon if you don’t like almond flavor)

1tsp pure vanilla extract

Sugar Free Chocolate sauce

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, almond extract, vanilla extract, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I microwaved 3 raspberries for about 30 seconds and then smashed them with a spoon and mixed with a little bit of sugar free chocolate sauce to spoon on top of crepes. Next I topped with the remaining raspberries and then put a little more chocolate sauce in a zip loc bag, cut of the corner and drizzled on top!

Strawberries & Cream Protein Waffles – 330cal/35carb/6fat/36pro

Strawberries & Cream Protein Waffles - 330cal/35carb/6fat/36pro

Strawberries & Cream Protein Waffles – 330cal/35carb/6fat/36pro

Ingredients:

27 grams of oat flour

1 scoop of @plantfusion Vanilla protein powder

4oz of @lovemysilk unsweetened vanilla Almond milk

1 egg white

1/4tsp baking powder

1/4tsp of cinnamon

1/2tsp of pure vanilla extract

100grams of fresh strawberries

75grams of @dannonyogurt Light & Fit vanilla greek yogurt

 

Directions: Preheat waffle iron. Mix flour, protein powder, baking powder & spices until combined. In another bowl lightly beat egg, vanilla & milk. Add the wet ingredients into the bowl with dry ingredients and mix until combined. Cook a 1/3 cup of batter in the center of the waffle iron (makes a total of 3). Top with vanilla greek yogurt & cut up strawberries

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Ingredients:

1 Scoop (30grams) of @plantfusion Chocolate protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Vanilla fat free Greek Yogurt

12grams of unprepared Sugar Free/Fat Free Vanilla Pudding mix

100grams of fresh strawberries

2 packets of stevia

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled them. I quickly sautéed some cut up strawberries with the other packet of stevia and then poured on top!