1 Cup oat flour
1 Scoop vanilla protein powder
3 egg whites
2 Tablespoons stevia baking sugar
1/3 Cup unsweetened almond milk ( you can add more if the batter needs to be thinner, different protein powders can change the batter slightly)
1 Teaspoon baking power
(rainbow sprinkles optional)
Mix all ingredients together, blend well. Spray waffle iron with non-stick cooking spray & pour batter into griddle. Cook & serve with ice cream in between.
Ice cream: I prefer arctic zero ice cream or Halo top. Both of which are very healthy choices.
Egg-less cookie dough.. just for eating!
As you can tell from previous posts …I’m a big fan of “faux cookie dough”. I had a craving for S’mores so I decided to improvise…
1 cup Oat flour
1/2 cup baking stevia
1/4 cup coconut milk (or any milk you prefer)
1-2 scoops of vanilla protein powder.
1/2 teaspoon vanilla
1/2 Teaspoon salt
1 Teaspoon “I can’t believe it’s not butter”
(mini marshmallows & dark chocolate or carob to your liking)
Mix dry ingredients together, then add in milk vanilla and butter . Mix well , making sure dough is smooth. once completely mixed, chill & enjoy.
1 cup Oat Flour
1 cup Brown Rice Flour
2 tsp Baking Soda
1 tsp cinnamon
1 tsp salt
2/3 cup Truvia baking sugar
8 oz greek yogurt ( i use light & fit vanilla)
3 egg whites
1 tsp vanilla extract
2 tbsp sugar (truvia)
2 tsp cinnamon
Preheat the oven to 350. Lightly grease a 8×8 baking dish. Mix together flours, baking powder, cinnamon, and salt, then add in Vanilla, greek yogurt, and egg whites. Sift in your Truvia, then completely mix batter until smooth. Spread evenly into greased baking dish. Combine truvia and cinnamon to create your topping. Sprinkle mixture evenly over the top of your batter. Bake for 25-30 mines or until golden brown.
This recipe is so simple and a great alternative for a sweet craving.
1 scoop chocolate protein powder ( or whatever flavor you prefer)
1 egg white
Vanilla greek yogurt ( I used a few table spoons)
Mix together your protein powder & egg white, make sure all lumps are gone. Put mixture into a mug or microwave safe cup & heat for 1 minute. Top with greek yogurt.
There are a lot of variations you can make with acai bowls, but for these recipes I kept it simple with only a few ingredients.
1 Packet frozen pure acai
1 frozen banana
1 cup mixed frozen berries
1/2 cup coconut water
Toppings: 1 kiwi-sliced 1/4 cup Granola ( I use Kind Granola)
1 Tablespoon Shredded Coconut
A handful of blueberries, or strawberries passionfruit (Toppings can be whatever you prefer)
*I get the frozen acai packets from either Sprouts or Whole Foods Markets
Blend all ingredients together until smooth. Be sure not to over-blend because mixture will become too soupy (if this happens put mixture in your freezer for about 1 hour to thicken). Pour into a bowl, place your toppings and enjoy.
My Previous Faux dough recipe was such a hit , I thought I would try some different variations. This one is similar to sugar cookie dough.
1/2 cup Brown Rice Flour
1 container greek yogurt ( about 5 Oz. I use Light & Fit 80 cal. Vanilla)
3 Tablespoons baking Truvia.
1/2 Teaspoon of baking soda (for that true cookie dough taste)
Top with Rainbow Sprinkles
Quest Bars are my absolute favorite! I just recently started experimenting with baking them. This is my first quest bar “recipe” and I was very pleased with how easy & delicious these turn out when baked.
1 cookie dough quest bar
1 coffee greek yogurt ( I use light & fit)
a drizzle of raw chocolate syrup
Preheat your oven to 350.Open the Quest Bar and put in the microwave for no more than 10 seconds to soften. Flatten it out just a little and cut into strips. I made about 3 stripes from 1 bar. Place Quest strips on baking sheet and bake for 5-7 mins. Enjoy with your yogurt & chocolate (or whatever topping you prefer)
For other great recipe ideas visit the questbar website !!
I made history with these pumpkin bars… my father (who will not touch anything unless it’s “full fat and full sugar”) devoured almost the entire batch. Needless to say , they are delicious.
2 cups Brown rice flour
2 tsp Baking powder
3 tsp Cinnamon
4 Egg whites
1 – 16 Oz can of pumpkin purée
3/4 cup Baking Stevia
1 Tb Natural butter made with flax seed oil
1/2 cup Dark chocolate chips or carob chips
preheat the oven to 375. Mix together the eggs, pumpkin, sugar, and butter, beat well. sift in dry ingredients. Stir in chocolate (or carob) chips to finish. Spread in greased pan, and bake for 35-40 Minutes.
This is a great recipe for a breakfast! It’s not only healthy but packed with protein from the quinoa and nuts that it contains. You can use your creativity with this bowl and use whatever type of berries and nuts you prefer.
1 cup Non-fat greek yogurt
1/4 cup quinoa
1/4 cup Nuts ( I used slivered almonds, pepitas, and sunflower seeds)
1/3 cup berries ( I used black berries)
1-3 sprigs of mint ( to taste)
Cook the quinoa as directed on box, and allow to cool down for about 15 minutes. Put all ingredients in a bowl & enjoy!
Unfortunately my blog was neglected during the holidays. I had the best of intentions to post new recipes for Christmas, but during the holiday craziness it seemed hard enough to find the time to cook, let alone blog!
I have been experimenting with coconut flour in all my baking lately. Once I took a bite out of these cookies I knew that this was a recipe I had to share.The oatmeal cookies are completely flourless, gluten free, and an all over very healthy option.
1/2 Cup Coconut Flour
3/4 Cup Steel Cut Oats (for gluten free) Otherwise you can use rolled oats
1/2 Cup Brown Sugar Splenda
1/3 Cup of Applesauce
4 Egg Whites
2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1/4 Cup Raisins
Preheat the oven to 350. In a large bowl mix all ingredients, and fold in the raisins at the end. If your dough’s thickness is not to your liking, you can always sprinkle in more oats. Grease baking sheet, and scoop dough into small balls. Bake in oven for 15-20 minutes or until done ( this all depends on how big or thick you make your cookies) Let cool on a rack, then enjoy!