Peanut Butter Marshmallow Protein Blondies

My original Peanut Butter Protein Blondies are fabulous. But, I created the recipe before I ever tried Cellucor protein powder. So, I made an updated version using Cellucor's Peanut Butter Marshmallow whey protein. Totally kicks the peanut butter flavor up a notch! Literally tastes like you are eating a soft bar of peanut butter. YUM. Crumbled one into my protein fro-yo today. Happy tummy : )

Peanut Butter Marshmallow Protein Blondies

Ingredients:

1 cup cannellini beans, rinsed and drained
1/4 cup peanut butter
1 scoop Cellucor Peanut Butter Marshmallow
1/4 cup stevia (or to taste)
1 teaspoon baking powder
1/2 cup almond milk (I used unsweetened vanilla)

Directions:

1. Preheat your oven to 350.
2. Place all ingredients in a blender and blend until smooth.
3. Eat some of the batter because it taste like cookie dough. Just kidding . . . kinda.
4. Spray a non-stick 8" square pan or bread loaf pan depending on what shape you'd like your bars to be. Pour batter into the pan.
5. Bake for about 20 minutes, or until your knife comes out clean.
6. Place on a cooling rack. Cut into 6-8 slices- or whatever serving size you prefer!

Protein Fro-Yo: The Answer to Your Ice Cream Problems

When I was younger, my favorite dessert was  ice cream. Mint chocolate chip ice cream. One of the best memories I have as a little girl is when my dad was home for what we called "family movie night" and he made his famous "specials". Right before the movie would start my dad would bellow out, "OK girls, whose ready for specials!" (yea, corny post so far . . . just keep reading). He would literally throw anything on top of that ice cream (maybe why I'm such an adventurous eater?). Pretzels, sprinkles, peanut butter, whipped cream, candies, chocolate syrup, tons of cherries (which I always saved for last) . . . the list goes on. As I got older, family movie night disappeared, as did "specials". But so did my eating habits. As I learned more about food and nutrition, I found it exciting to make healthy versions of all of my favorite foods. I had been freezing yogurt in place of ice cream and making fun desserts, but this is by far the most delicious, creamiest, and flavorful combinations yet. I have my protein fro-yo every single day. That's how insanely good it is.

It took several months of seeing @spicyysweet post her protein fro-yo before I finally tried it. Life changing. So the ratio of cottage cheese to yogurt is all her. The entire recipe so versatile, but this is my favorite way to make it. Use different flavored protein powders, fruits, nut butters and flavored stevia to mix it up. Throw in whatever toppings you fancy (coconut, carob chips, nuts, etc.).  I love to crumble half of one of my protein bars or muffins on top right before I eat it. SO GOOD.

Warning: You may become addicted : )

 Protein Fro-Yo

Ingredients:

1/3 cup cottage cheese (I use Daisy 2%, use whatever you like)
1/3 cup plain Greek Yogurt (I use Total Fage 0%)
2 tablespoons casein or whey protein powder (casein makes it extra creamy)
1 tablespoon almond or peanut butter (optional but recommended!)
1/4 berries of choice
Stevia to taste

Directions:

1. Nuke your berries in the microwave for about 25 seconds, or until warm and gooey.
2. Add all ingredients together (including the berries), and mix well.
3. Place in the freezer for about 1 1/2 hours. Top with half of one of my protein bars or muffins for some extra goodness.

*If its too frozen, nuke in the microwave in intervals until it unfreezes a little. YUM!

Almond Joy Protein Pancakes

When I was little, my sisters and I would trade candy on Halloween. I always traded in my Almond Joy candy bars- I was more of a Butterfingers or Reese's girl (love my peanut butter!!). I never liked the taste of coconut flakes, and the bar always seemed sticky and chewy. However, I now LOVE coconut flakes once I started using them in my pancakes, overnight oats, bars, muffins, etc. And these pancakes? I'd choose them over an Almond Joy bar any day, or any candy bar for that matter ;) So freaking fluffy and delicious. Make these!!

Almond Joy Protein Pancakes

Ingredients:

3 tablespoons almond flour
1 tablespoon coconut flour
2 tablespoons Rocky Road whey protein (or chocolate)
1/2 teaspoon baking powder
1 tablespoon reduced-fat, unsweetened coconut flakes
1/2 banana
3 tablespoons egg whites
1 tablespoon almond milk
8 drops liquid stevia (or powdered stevia to taste)

Filling:

2 tablespoons Greek yogurt
1/2 tablespoon Walden Farms Sugar-free Chocolate Syrup (optional)
Stevia to taste

Directions:

1. Blend all ingredients together in a food processor/blender. Batter will be thick.
2. Heat a non-stick pan coated with cooking spray over medium high heat. Add your batter. At this point, I like to place a cover on and reduce the heat to medium. Cook the pancakes until they start to set and form bubbles. Flip and cook the other side for about 2-3 more minutes.
3. Make your filling. Layer the filling between your pancakes.
4. Devour

Orange Creamsicle Protein Muffins

This recipe has been one of my go-to's for the past few weeks. I love breaking them up and adding them to my protein fro-yo! They are also delicious toasted up with some peanut butter, or served with some egg whites for breakfast. I love to make a batch in the beginning of the week for a quick, grab-and-go snack. Plus, the macros are pretty awesome. I originally made these muffins for my brother. He had just bought MusclePharm Combat Powder in Orange Creamsicle and wanted me to come up with protein-packed treat. Little did I know I'd be making them again and again! I've switched up the flavor of the muffins by using different protein powders, but I still like using MusclePharm the best.

Orange Creamsicle Protein Muffin

Ingredients:

1 cup Wheat Bran (I use Bob's Red Mill)
1 1/2 scoops MusclePharm Orange Creamsicle
2 tablespoons ground flaxseed
1/2 cup plain greek yogurt
1/2 cup egg whites
1/4 cup unsweetened almond milk
1/2 teaspoon orange extract

Directions:

1. Preheat oven to 350. Spray a muffin tin with non-stick spray.
2. Blend all ingredients in a blender.
3. Divide batter evenly among the muffin tin (my muffin tin makes 6 muffins)
4. Bake for about 12-15 minutes, or until a knife comes out clean.
5. Remove from the muffin tin. Place on a cooling rack. Allow to cool.

I store these in my fridge for up to a week. You can also freeze them.

Nutrition Info (1 muffin): 85 Calories, 1.6 g Fat, 9.7 g CHO, 5 g Fiber, 12 g Protein

Tahini Yogurt Sauce

This sauce is creamy, satisfying, and perfect on noodles, vegetables- anything really! I made this sauce to toss with shirataki noodles (see my previous post for a description of the noodles). I had some sauce leftover and tossed it with my Beyond Meat Chicken Strips, roasted butternut squash, and roasted brussel sprouts for an awesome salad. Holy YUM!! This sauce is going on everything. And now, I share : )

Tahini Yogurt Sauce

Ingredients:

1/2 tablespoon tahini
1 tablespoon PB2 or peanut flour
3 tablespoons plain Greek yourt
1/2 tablespoon Bragg's Liquid Aminos (or soy sauce)
1 tablespoon water
Stevia to taste

Directions:

1. Blend all ingredients in a food processor or whisk well in a bowl.

Yea, that's it. Top stuff!

This could easily serve 2, 3, or 4, depending on what you use it for.

For the whole recipe: 94 Calories, 5 g Fat, 6.2 g CHO, 9.2 g Protein

Shrimp, Artichoke, and Spinach "Risotto"

      This morning I realized that it's been a while since I explored my Italian roots in the kitchen. So today I made a really delicious risotto with riced cauliflower instead of rice. This dish helped me remember how much I love the combination of spinach, artichokes, and cheese (Spinach Artichoke dip, anyone?). This was really simple to make- and quicker than traditional risotto because of the substitution of cauliflower rice for risotto rice. Traditional risotto is made with short grain arborio rice. Normally you'd' have to stand around and stir the risotto slowly as it cooks- for about 30 minutes or so. This dish took MAYBE 10 minutes- plus it's lower in carbohydrates, calories, and fat.
        I want to mention here that the goal for my recipes are not to be the lowest in calorie/fat/carbohydrate. I believe in eating a balanced diet consisting of whole foods, complex, carbohydrates, healthy fats, and lean proteins. I named my blog "Pretty Little Feast" based on the fact that I eat several small meals throughout the day. If you usually only eat three meals a day, this would not be enough for a full meal. You'd either want to increase the portion size, eat it as a side dish, etc.
      

Shrimp, Artichoke, and Spinach "Risotto"

Ingredients:

1 cup frozen spinach
4 frozen artichoke hearts
8 cooked shrimp (I buy mine at Trader Joe's or Whole Foods)
1 square frozen chopped garlic (or one clove of fresh garlic)
1 square frozen chopped basil (or fresh, or dried)
1 cup riced cauliflower
1 tablespoon nutritional yeast
1 tablespoon unsweetened almond milk

Directions:

1. To rice your cauliflower, place florets in a food processor. Pulse until it resembles rice.
2. Heat a non-stick pan coated with cooking spray over medium-high heat. Place spinach, artichokes, garlic, and basil in the pan, cover, and cook about 5-7 minutes or until it is no longer frozen.
3. Cut shrimp into 3 pieces (or two, or leave whole- whatever you prefer). Add to the pan along with your cauliflower rice. Cook about 3-4 minutes.
4. Add nutritional yeast (or cheese) and almond milk. Stir until combined and allow everything to cook for about a minute or two.
5. Serve!

FYI- this is the frozen basil cubes I used:

Figgy Vanilla Protein Pancakes

I love figs. It's very rare for my local grocery store to have  FRESH figs, so I make sure I grab them when I see them! These pancakes came out amazingly delicious. The figs - like banana, applesauce, etc. - replace the fat in this recipe, keeping them moist. Figs are a good source of potassium, a mineral that plays a crucial role in muscle contraction. Potassium also works with sodium helps to maintain fluid balance and cell integrity, and has been shown to improve blood pressure. Figs are also a source of fiber, which adds bulk to your stool (aka helps you go to the bathroom), provides a feeling of satiety (fullness), decreases serum cholesterol, and delays glucose absorption. Just 37 calories for one medium-size  fig! Ok, so here's the recipe:

Figgy Vanilla Protein Pancakes

Ingredients for Pancakes:

2 tablespoons oatmeal
1 tablespoon coconut flour
1/2 tablespoon psyllium husk
3 tablespoons vanilla whey
1/4 teaspoon baking powder
Stevia to taste
1/4 cup egg whites
1 medium fig, cut into chunks
1/2 teaspoon vanilla

Filling:

3 tablespoons greek yogurt
Vanilla liquid stevia drops, to taste (or regular stevia)

Directions:

1. Blend oats into flour using a blender/food processor. Add all dry ingredients (through stevia) and blend again.
2. Add egg whites, fig chunks, and vanilla. Blend until smooth.
3. Heat a non-stick pan coated with cooking spray over medium-high heat. Drop your batter onto the pan (about 3-4 pancakes). Reduce heat slightly and cover. Cook for about 2-3 minutes, or until edges set. Flip your pancakes, cover, and cook an additional 2 minutes or until done.
4. Combine filling ingredients and layer between your pancakes.
5. DEVOUR!

Nutrition facts: 230 calories, 3 g Fat, 26.3 CHO, 7.8 g Fiber, 27.8 Protein

*Nutrition facts may vary depending on the brands of ingredients you use*

Vanilla Pancakes with Chocolate Cake Batter Filling

I really didn't think these were going to come out that great, so I didn't take the best pictures. After the first bite I pretty much devoured them. So, I have no other choice but to use the not-so-great pictures for this post. These came out both fluffy (thanks coconut flour!) and dense (thanks psyllium husk!).

Vanilla Pancakes with Chocolate Cake Batter Filling

Ingredients for Pancakes:

2 tablespoons oats
1 tablespoon coconut flour
1 tablespoon vanilla whey protein
1/4 t baking powder
1 ounce banana
2 tablespoons unsweetened vanilla almond milk (or any milk)
1/4 cup egg whites
2 tablespoons Greek yogurt

Ingredients for Filling:

1/4 cup Greek yogurt
1 tablespoon chocolate cake batter casein (I used Optimum Nutrition, but any chocolate casein or flavor you like is fine!)
Stevia to taste

Directions:

1. Blend oats into flour using a food processor or blender. Place in a separate bowl. Add coconut flour, vanilla whey protein powder, and baking powder. Mix to combine.
2. Place banana, milk, egg whites, and yogurt in food processor or blender (or hand mix well). Add dry ingredients and blend until combined.
3. Heat a non-stick skillet coated with cooking spray over medium high heat. Once skillet is hot, add 1/3 of the batter for each pancake. Cover skillet and reduce to medium heat.
4. Once the edges set, flip your pancakes. Cook an additional 2-3 minutes.
5. To prepare filling, mix together the casein, yogurt, and stevia. Layer between pancakes. Devour : )

Nutrition Information: 231 calories, 2.8 g Fat, 24 g CHO, 7.6 g Fiber, 26.7 g Protein

Note: Nutrition info may vary slightly depending on the type of protein powder used.