Coconut Chocolate Chip Bars

1/2 c. creamy almond butter
1 egg
1 tsp. vanilla
2 tbsp. honey
1/2 c. unsweetened, shredded coconut
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 c. chocolate chips (I broke apart a dark chocolate bar)


Preheat the oven to 350 degrees.
Combine all the ingredients into a bowl and mix well.
Spread into a greased 8×8 baking pan and cook for 20-25 minutes
                  (check with a toothpick to come clean.)

from My Trainer Paige

STUFT MAMA DESSERTS

New and Improved Dark Chocolate Microwave Muffin

(It’s a combination of the chocolate microwave muffin and Mama’s healthy apple microwave muffin.)

1/4 cup pumpkin
1/2 cup egg whites (or egg substitute)
1/4 cup water
2 tablespoons coconut flour
2 tablespoons dark cocoa powder
2 sweetener packets (I used Stevia)
splash of almond extract
1/2 teaspoon baking powder

* Mix everything together. Pour in a mug sprayed with cooking spray. Microwave for about 5 minutes.

___

The Original Protein Cookie Dough

1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce

Directions:

Mix all ingredients together until combined.
Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).

___

Fudgy STUFT Protein Cookie Dough 
1/2 cup pumpkin
1/2 scoop protein powder (10-15 grams)
2 tablespoons PB2 (12 grams) *substitutions below
2 tablespoons cocoa powder (I use my favorite cocoa powder)
2 sweetener servings (I used 8 drops of vanilla stevia and a packet of Splenda)
splash of vanilla
1/4 cup oats
1/2 cup brown rice cereal

Directions:
Mix all ingredients in a bowl except for brown rice cereal.
Stir in brown rice cereal.
Eat straight from the bowl, or if you can wait, cover and chill in refrigerator for at least 30 minutes.

___



  Pumped Up Protein Pumpkin Cookie Dough

1/2 c. canned pumpkin

1 scoop (20-25g) protein powder (or sub out half for PB2)

cinnamon (optional: pumpkin pie spice)

splash of vanilla

1 packet Stevia

1/4 cup oats

1/2 cup crispy brown rice cereal (Erewhon)

Directions:

Mix it all up, carefully.  It should be a gooey consistency.

Pop it in the freezer for a few minutes to make it more of an ice cream texture, or eat it straight out of the bowl!

options: add a little peanut butter, prepared PB2 or other nut butter.

               chocolate chips

______

Three Ingredient Dark Chocolate Peanut Buttery Fudge  (about 130 calories)

1/2 ripe banana, fresh or frozen (Thaw a little if frozen)
2 tablespoons PB2 (12 grams)
2 tablespoons dark chocolate cocoa powder (10 grams)

Directions:
Mix the ingredients together with a fork or in a Magic Bullet.
Pour into a bowl or dish.

Refrigerate or freeze. (If you can wait that long, if not, eat as is).
___

Lighter Almond Chocolate Fudge

1/2 ripe banana
2 tablespoons unsweetened applesauce
1 tablespoon almond butter
1 tablespoon coconut butter
2 tablespoons of cocoa powder
pinch of salt
Splenda packet

This version did the trick although the other two versions were better. I liked that I could eat the whole thing (which I most definitely did) for about 310 calories and 18 grams of fat. I had to add a little sweetener to it though. It wasn’t as rich and didn’t set as well, but it was still really good.
____

The STUFT Protein Cookie

Naked Kitchen Single Serving Snack Cake

               http://www.thenakedkitchen.com/single-serve-snack-cake/

Ingredients:
1 tbsp unsweetened apricot preserves/jam (blueberry and plum are good too)
1/4 cup whole wheat pastry flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp baking powder
1/4 cup low fat unsweetened almond milk or other non-dairy milk
1/2 tbsp ground flax
oil to grease baking dish
Fresh fruit to garnish (optional)

Preparation:
In a smal bowl mix together the milk and flax seed. Set aside for 5 minutes.
Stir in the apricot preserves.
Add in all the other dry ingredients and stir just until combined.
Grease a small microwave safe dish (I used a 7 ounce ramekin) and spoon in the dough.
Microwave on high 1:45 -2 minutes or until the center is set.
Dig in and eat while still warm.

Nutritional Info:        Makes 1 single serving.

Nutrients per serving (nutrition info will vary depending on the fruit preserve you use.): 

 Calories: 202, Cal. from Fat: 39, Total Fat: 4g, Sat. Fat: 0g, Carbs: 35g, Fiber: 5g, Sugars: 11g, Protein: 3g, Sodium: 280mg, Chol: 0mg

-------

Thin Mint Diet Coke Cake (single serving)
Ingredients:
2 heaping tablespoons of chocolate cake mix
2 tbsp. diet coke
1 thin mint cookie (or keebler alternative)
optional: vanilla ice cream and fudge sauce

Instructions:
1. Grease and oven safe mug or ramekin with shortening.
2. Add cake mix. Mix in diet coke, until smooth and cake batter-like.
3. Press a thin mint into the batter until the batter comes up a little over the edges of the cookie.
4. Either bake at 350 for 15-18 minutes OR microwave for 60 seconds (as always, you will get the better results by baking).
5. Top with sundae sauce and ice cream if desired (which it will be).

Low Calorie Alternatives:Use a reduced sugar cake mix
Use lite cool whip instead of ice cream on top

Cranberry Pistachio Dark Chocolate Bark

Servings: 14 • Size: 1 oz (roughly 3-1/2 x 3-1/2") • Old Points: 3 pts • Points+: 4 pts
Calories: 126.6 • Fat: 8.1 g • Protein: 2.6 g • Carb: 15.3 g • Fiber: 2.1 g • Sugar: 10.7 gSodium: 1.1 mg


Ingredients:

4.5 oz shelled pistachios, coarsely chopped
2.5 oz dried cranberries, coarsely chopped
7 oz dark chocolate bar (calculations based on Hershey's Special Dark)

Directions:

Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.

Add melted chocolate to nut mixture, stirring until just combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces.

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

from Skinnytaste

Chocolate-Spiked Oatmeal Cookies

INGREDIENTS: 

Olive oil cooking spray
1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup raw honey
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.

In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.

In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.

Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.

Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. 

Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.


Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg

from CleanEatingMag.com

Cake Batter Protein Shake [and 2 other recipes]

If you’ve ever been to Coldstone Creamery, chances are you have tried (or at least heard about) the cake batter ice cream! In fact, it happens to be my husband’s favorite ice cream in the world. One day when I was making my hubby a protein shake, I decided to do make a protein packed version of his favorite ice cream flavor. This shake is thick and creamy enough to eat with a spoon, and it tastes just like cake batter ice cream! Have a ‘party’ for breakfast or post-workout with this Cake Batter Protein Shake!


Ingredients

1/2 cup Low fat cottage cheese
1 Scoop vanilla protein powder
3-5 Drops butter or almond extract
1 tbs Vanilla sugar free instant pudding mix

         OR 1/2 tsp vanilla extract
3-5 Stevia packets (or sweetener of choice to taste)
1/2 cup-1cup Water (Alter this according to desired consistency)
5-10 Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
Optional: 1/2 tsp xanthan gum
Sprinkles for topping!


(2) & try this one  caramel apple pie protein shake


(3) Pumpkin Pie Parfait

1/4 cup plain pumpkin puree (fresh or canned)
1/2 large frozen banana
1 to 1 1/2 cups almond milk (great for flavor and thickness!)
1 tablespoon chia seeds
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice

Optional Toppings:
     Crumbled graham crackers
     Peanut butter or sunflower seed butter
     Cinnamon

Healthy Brownie Recipe

Ingredients 
1 cup oat flour (or 1/2 cup oat flour & 1/2 cup almond flour)
3 TBSP unsweetened cocoa powder (100% cacao)
2 scoops chocolate protein powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 cup Stevia (or 1/4 cup Splenda)
8 oz berry flavored applesauce (or baby food)
4 egg whites
Coconut oil (or non-stick cooking spray)
9 x 9 baking pan

*Try substituting for the berry applesauce - berry babyfood OR 1tsp instant espresso OR orange zest 
to really bring out the chocolate flavor

Cooking Instructions 
Preheat oven to 350°
Mix dry ingredients (oat flour, chocolate whey powder, baking cocoa, salt, baking soda) together in a large bowl.
Mix wet ingredients (egg whites, berry applesauce, Stevia) together in a medium-sized bowl.
Add wet ingredients to the dry ingredients.
Oil the dish with coconut oil and spread mixture evenly among pan.
Bake for 20-25min.


For an extra delicious treat, try topping with a small serving of peanut, or almond butter, or coconut flakes. Even as is, these bad boys will rock your socks.

from builtlean.com

Low Fat Strawberry Scones

  Low Fat Strawberry Scones
Servings: 8 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 201.1 • Fat: 6.5 g • Protein: 4.5 g • Carb: 32.2 g • Fiber: 2.7 g


1 cup fresh strawberries, cut into small pieces
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar plus 1 tsp for topping
1/4 tsp salt
2 tsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups 1% light buttermilk (cold)
1 tsp vanilla

Preheat the oven to 400°.

Mix strawberries with 1 tbsp of sugar and set aside.

In a large bowl, mix all the dry ingredients.

Using the large holes of a cheese grater, grate the frozen butter into the flour. Mixwell with flour.

In a medium bowl, mix the buttermilk, vanilla.

Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the strawberries.

Line a cookie sheet with a Silpat, or parchment paper. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

Clean Eating Chocolate Chip Cookies

 Preheat oven to 325 degrees F.

Ingredients
2/3 cup almonds
1/3 cup cooked oatmeal
3 tbsp. honey
1 tsp. vanilla
1 tsp. cinnamon
1/8 cup whole wheat pastry flour
1/2 cup grain sweetened chocolate chips (or dairy free chips)

Note: If you don’t want to use the chocolate chips, they could be very easily substituted with raisins, nuts or dried fruits of any kind.

Directions

Mix everything except the chocolate chips in the food processor. You should have a nice wet, sticky dough when you’re done.

Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.

Spoon onto a parchment lined cookie sheet.

Bake for 20 minutes.

Eat and Enjoy!

evaporated cane juice is still the same as sugar, it's just not quite as refined

Here is the nutrition panel. Taking this pic brought to mind how often I see evaporated cane juice in the ingredients of "healthier" foods. It's important to note that evaporated cane juice is still the same as sugar, it's just not quite as refined. It has trace amounts of vitamins and minerals, where white sugar is stripped, but I'd hardly call it a health food. The nice thing about it is that because it tends to be sweeter than white sugar, it takes less to sweeten a product.

Oxygen Magazine Peanut Butter Protein Balls & Peanut Butter Protein Cookies

Oxygen Magazine Peanut Butter 
Protein Balls

Ready in 5 minutes • Makes 14 servings 

Ingredients:
1/3 cup natural peanut butter
1/4 cup honey
2 scoops chocolate whey protein powder
    (separated)
3 tbsp ground flaxseed
3 tbsp dark chocolate chips

Instructions:
Mix together all ingredients except 2nd scoop of protein. Should be the consistency of Play-Doh.
Add scoop # 2 of protein, continue mixing.

Roll into 14 small balls. 

Refrigerate/freeze to firm them up, overnight for best results. 

Enjoy!

Nutrients per serving (1 ball):
Calories: 87, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 3 mg, Sodium: 28 mg, Total Carbohydrates: 9 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 5 g, Iron: 0 mg

---

Peanut Butter Protein Cookies

1 large egg

1.5 cups natural peanut butter

1.5 scoops whey protein powder, chocolate or vanilla

1/3 cup Sucanat

1/2 cup almond meal (I substituted GF flour, flax, and wheat germ)

1 tsp baking soda

1/2 tsp vanilla extract

1. Preheat oven to 350 degrees F.

2. In a bowl beat the egg. Add remaining ingredients and mix well.

3. Form little balls with your hands and space evenly on a lightly greased baking sheet.

4. Bake for 12 minutes. Balls will puff up and lightly brown.

   Let cool for a few minutes and be careful handling them while hot, they are very delicate and will crumble apart!

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (commenters have used agave with success!)

1 teaspoon baking powder**

1/2 cup (90 grams) chocolate chips* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

* a pinch of salt if your PB doesn't have any



Directions:
1.   Preheat your oven to 350°F / 175°C. 

2.   Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.

 Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 

3.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 

4.  With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

5.   Bake for about 10 minutes. 

Yields about fourteen 1 1/2" cookie dough balls.

I found this great recipe here

Black Bean Brownies [3 recipes]

[FIRST]

Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! (from happyherbivore.com)

15 ounce(s) of black beans, drained/rinsed
2 bananas
1/3 cup(s) of agave nectar
1/4 cup(s) of unsweetened cocoa
1 tbsp. of ground cinnamon
1 tsp. of vanilla extract
1/4 cup(s) of raw sugar (optional)
1/4 cup(s) of oats

If using rolled oats, pulse in food processor until more granulated like instant oats.
Preheat oven to 350F. Grease anf 8x8" pan and set aside.
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed.
Stir in the oats and pour batter into the pan.
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing. The brownies firm as they cool. For a cool, fudge treat, keep them in the fridge.

Compliments to thekindlife.com

---  [second] * my favorite, because of easiness, so far *  ---

Fudgy Black Bean Brownies

1 (15-oz) can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon baking powder
Pinch of salt
1 cup semi-sweet chocolate chips, divided

Preheat oven to 350˚F. Grease an 8-x 8-inch baking pan; set aside.

Process the black beans in the bowl of a food processor until smooth. Add the rest of the ingredients, minus the chocolate chips and process again until smooth. Mix in 1/2 cup of the chocolate chips and pulse a few times just until the chips are incorporated.

Pour the batter into the prepared pan and smooth with a rubber spatula or wooden spoon. Sprinkle with the remaining 1/2 cup chocolate chips.

Bake for 30 to 35 minutes, or until the edges start to pull away from the sides and it passes the toothpick test. Cool completely in the pan, then slice into squares.

Source: Meal Makeover Moms, as seen on Pennies on a Platter.

---[THIRD] 

My friend gave me this recipe a while ago but did our own little clean twist to it. We are always trying to add beans into our diet. They are great source of fiber and protein and you can pretty much hide them in anything. This is NOT your average brownie but still very good.

1 can black beans, rinsed and drained
5 egg whites
1 tbsp. stevia (you can use 1/2 honey or agave if you want)
3 tbsp. organic cocoa powder
3/4 cup walnuts chopped really small (optional)
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
2 tbsp. olive oil
1 tbsp. vanilla
1/4 cup yogurt cheese, low fat cream cheese, or mascarpone cheese.

Put all the ingredients into the blender or food processor. 

Add the beans last so its pretty pasty. 

Pour into an 8"x8" coated with nonstick clean cooking spray. 

Bake at 325 for 30 - 40 mins, or until a toothpick inserted into the center comes out clean.


16 servings.

Nutritional Info
Calories 75
Fat 4g
Total carbs 7g
Protein 6g
Fiber 3g
Sugars 1g

It's awesome how light and fluffy they are, especially without ANY flour. We love these and they are a great nutritious sweet snack!!

Skinny Chunky Monkey Cookies Recipe

Ingredients:

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract


Directions:

1. Preheat oven to 350°F. 
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Make 30 cookies to match the Nutritional Information below.
4. Bake 10-12 minutes.


Freezing Directions:

Cool completely, then place cookies in a freezer bag.  Seal, label, and freeze.

Nutritional Information (per cookie): 46 calories; 7.5 g carbs; 2 g fat; 1 g protein; 1.3 g fiber; 

from Six Sisters' Stuff 

Frozen Bananas. Luscious Ice Cream-Like Desserts

PB ‘Nana Cream Bites
I hes­i­tate to even call this a recipe, as it’s so basic it’s really more of a guide­line. These cold morsels of nom­ness con­tain the tri­fecta of fla­vor– banana, peanut but­ter and choco­late. You can always sub­sti­tute a dif­fer­ent nut butter.

2 large bananas
1/4 cup nat­ural peanut but­ter
1/2 cup choco­late chips
2 tbsp-1/4 cup milk of choice

1. Line a cookie sheet with waxed paper or parch­ment.

2. Slice bananas into coins about 1/2–3/4 inch thick. 

3, Spread a lit­tle dol­lop of peanut but­ter on top of each one. 

4. In a small bowl, com­bine the choco­late chips and milk (remem­ber, less is more). 

    Microwave in 15 sec­ond incre­ments until you can whisk them together. You want it to be a dipable con­sis­tency, not spread­able. 

    (Add a splash more milk if nec­es­sary. )

5. Dip the banana chunks using a fork as a lit­tle chocolate-coating fork­lift, dip­ping them into the melted choco­late. 

6. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (3–5 hours). 

7. Remove frozen banana chunks from the sheet and store in a freezer container.

Source: NomNomNom

***

FROZEN BANANA BITES
What you'll need . . .

2 large bananas
1/4 to 1/3 cup vegan chocolate chips
1/4 to 1/3 cup natural peanut butter
Unsweetened coconut flakes
Method . . .

Set out a large plate or bowl with a piece of parchment or wax paper on it.
Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

***

BANANA -- AKA 1 INGREDIENT -- ICE CREAM(OK. It's one ingredient plus some flavors.)

What you'll need . . .

2 ripe bananas, chopped
2 tablespoons peanut butter
Handful chocolate chips
(But really ANYTHING GOES!)
Method . . .

1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate.

2. Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).

3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. 

4.Continue blending until smooth.

Source: (never)Home Maker

peachy keen vanilla bean fro CHO.

ingredients:


2 (6 oz) containers of peach chobani greek yogurt
1 cup (8 oz) plain 0% chobani greek yogurt
1/2 cup (4 oz) fat free half & half (or other milk of choice)
1 T agave (or other sweetener of choice)
1 t vanilla bean paste (can sub 1 vanilla bean or 1 t pure vanilla extract)
1 fresh peach, diced (for garnish)

directions:

1. in a small bowl, combine peach and plain yogurts.

2. add half & half, agave and vanilla bean paste.
mix well.

3. pour mixture into an ice cream maker & turn the ice cream maker on and let run for about 20 minutes or until frozen yogurt is firm.

4. divide into four equal servings and garnish with a quarter of the fresh peach slices.

5. Freeze any leftover fro CHO you may have. 

* word on the street is if you add a splash of vodka to homemade ice cream and frozen yogurt, it freezes better.

 Nutrition information per serving (1/4th of recipe):

Source: Janetha's Meals & Moves

High Protein Ice Cream!!!

Good recipe for even better lactose free chocolate ice cream! It also helped her with her diet phase.

1 Cup Unsweetened Soy Milk (You can even use chocolate or vanilla soy milk, but watch the sugar intake!)

1 Scoop Chocolate Protein Powder (We like to use casein protein, you can use whey, or whatever type)

1 Tsp Unsweetened Cocoa Powder

Optional: # of Packets of Splenda (We use 3-5 when we have splenda)

High Protein Ice Cream Recipe

1/2 cup Salt

1 Large Ziplock Bag full of ice & 1 small Ziplock Bag for the ingredients

A LOT of ice.

High Protein Ice Cream Recipe – The Steps

Step 1: Put all ice and 1/2 cup salt into the Large bag. Mix up the ice and salt so the salt covers all the ice. Now… Mix, mix, MIX!

Step 2: Put all the remaining ingredients in the smaller ziplock bag (soy milk, chocolate protein powder of your choice, cocoa powder, optional splenda). Seal the smaller bag and then shake it up a bit to mix the ingredients up.

Step 3: Put the smaller bag (sealed) in the larger bag full of ice and salt. Seal the larger bag up. Now… Shake, shake, SHAKE!

Shake 5-10 Minutes (although I have shaken as low as 3-4 minutes. The average time tends to be six minutes), and let sit there for a bit, say 2-3 minutes.Pretty simple, we have many variations* though!

EXTRAS!

Note: We may add the following

1. Vanilla protein + vanilla extract

2. Vanilla protein + cinnamon

3. Vanilla protein + Almond extract (you can also substitute unsweetened almond milk for soy milk) and add chopped almonds! Again, watch your calorie intake!

4. Vanilla protein + Lemon Extract

5. Chocolate Protein + Rum Extract

6. Strawberry Protein + Strawberries!

7. Nuts & Fruit (Think cashews, coconuts, pineapple, etc…) <—–Watch out for calories in carb intake if on diet though!

8. My fiance likes to break up protein bars and put them in the ice cream for a brownie-like effect!

The possibilities are endless!

*** EVEN MORE VARIETIES ***

CHOCOLATE PEANUT BUTTER
serves 1
1.5 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1 Tbsp natural peanut butter.

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE
serves 1
1 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1/4 tsp mint extract

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE CHIP
serves 1
1.25 scoop vanilla protein powder
1 cup unsweetened vanilla almond milk
1/4 tsp mint extract
2-3 Tbsp chocolate chips

Blend well, then prepare in either ice cream maker or ziploc method.

MOCHA
serves 1
1 scoop chocolate or vanilla protein powder
1 cup unsweetened almond milk - vanilla or chocolate
1 tsp decaf instant coffee crystals.

Blend well, then prepare in either ice cream maker or ziploc method.

STRAWBERRY

serves 1
1 cup strawberries (frozen or fresh)
1 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)

Blend well, then prepare in either ice cream maker or ziploc method.

BANANA
serves 1
1/2 cup mashed banana (frozen or fresh)
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)

Blend well, then prepare in either ice cream maker or ziploc method.

CINNAMON SPICE
serves 1
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
Sprinkle of Cinnamon
Sprinkle of Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)

Blend well, then prepare in either ice cream maker or ziploc method.


APPLE PIE
serves 1
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1 green apple, peeled & diced
1 tsp of Cinnamon
1/4 tsp Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)
1 Tbsp butter

In a bowl, combine the diced apple, butter, vanilla & spices.

Microwave in 30 second increments until apples are soft. Stir.

In a blender, combine protein powder & almond milk (and stevia if using). Blend Well.

Mix protein powder/almond milk with apples and stir.

Add to ice cream maker or prepare with ziploc method.

**DO NOT BLEND THE APPLE MIXTURE**


Super-Chocolaty Protein Ice Cream
makes 2 servings, or 1 very large, very tasty serving :-)

3 scoops (1.5 servings) Champion Nutrition Pro-Score 100 Chocolate protein powder (roughly half a cup of powder)

1/2 cup 0% Chobani Greek Yogurt, plain

1 cup unsweetened vanilla almond milk

1 tsp almond butter

Blend well (I used a Magic Bullet), then pour into ice cream maker. Let it run about 20 minutes, then serve!

I added sliced banana and sugar-free caramel syrup. You could add some instant coffee crystals to your mix for a mocha flavor, too!

Nutrition: (just the ice cream) per serving: 183 calories; 29 g protein, 6g carbs, 5g fat, 2g fiber, 2g sugar, 259 mg sodium.

Cake Mix. Boxed Cake, Cake alternatives. Cake Yogurt. Soda Cake. Cake. Cake.

Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce

Directions:
Preheat oven to 350 degrees.

Combine cake mix with applesauce in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.

The Texture: VERY moist and fluffy. A+!

The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...


Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda

Directions:
Preheat oven to 350 degrees.

Combine cake mix with soda in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.

The Texture: Moist and light.

The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.




Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees.

Combine cake mix with pumpkin in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?!Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.

The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!

The Taste: No one would ever guess this is guilt-free in any way. It's delicious!



Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees.

Combine cake mix with egg substitute in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.

The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.

The Taste: Good! But it's not our favorite. That one's up next...




Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)

Directions:
Preheat oven to 350 degrees.

Combine cake mix with yogurt in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix. Hands down.

The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.

The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!

Orange Dark Chocolate & Coconut Bites

Ingredients

2 cups quality dark chocolate, bar or chips

1 teaspoon orange extract [or almond extract]

1 cup almonds, toasted and then chopped

1 cup shredded [sweetened or unsweetened] coconut, toasted

Directions

Using a double broiler, melt the chocolate. Once it’s all melted, add the orange extract.

Make sure almonds and coconut are completely cool before you stir into the melted chocolate.I used silicon baking cups, but you can use either a cupcake pan [sprayed with non-stick] or drop directly onto parchment paper – lined baking sheet.

With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper.

Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden.

Once they were hardened, I placed them in a container and placed them back in the fridge. I prefer my chocolate pieces cold.

Enjoy!

*Gluten-free

Source: http://withstyle.me/2011/08/25/orange-dark-chocolate-coconut-bites/

Cookie Dough Dip

Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained)

1/8 tsp plus 1/16 tsp salt

tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)

up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)

Sweetener (see note below, for amount)

1/3 cup chocolate chips

2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth.

Then mix in the chocolate chips.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! . (You can also use stevia, if you like the taste of stevia-sweetened desserts.)