3 Ingredient HEALTHY Chocolate Frosting

I'm a sucker for no-fuss recipes with as little ingredients as possible. I was skeptical of this recipe, but the flavor and texture is SPOT ON.

Ingredients are simple: honey, unsweetened cocoa powder, and milk of choice. Mix it up and your ready to slather it on cupcakes, brownies, cakes, donuts - anything really!

This frosting is perfect for getting that chocolate fix. Even my chocolate loving friend approves!

 I was looking for a frosting for my Beet Chocolate Brownies (Yes, beets. I will post the recipe when it's finalized! 

Need another reason to eat chocolate? Cocoa beans contain antioxidant-rich flavonoids. A high intake of flavonoids has been associated with reduced risk of cancer and cardiovascular disease. However, processing and adding sugar to chocolate decreases these benefits. Stick to unsweetened cocoa powder or small pieces of dark chocolate (at least 85%!).

Ok, now the frosting!! I only slightly modified Amy's recipe which you can find here.

3 Ingredient Chocolate Frosting

1/2 cup unsweetened cocoa powder
3 tablespoons pure honey
1/4 cup unsweetened almond milk

Mix these ingredients together until thoroughly combined!

Double Chocolate Protein Pancakes

Double Chocolate Protein Pancakes 

Ingredients:

-1/2 cup finely chopped zucchini (I chop it in my Ninja Food Processor)
- 1/4 cup oatmeal
- 2 tablespoons chocolate whey protein powder (I use Cellucor)
- 2 tablespoons coconut flour
-1/2 teaspoon baking powder
- 1 teaspoon psyllium husk
- 1 teaspoon unsweetened cocoa powder
- 1/4 egg whites
- 1 packet stevia
- unsweetened almond milk, as needed

Directions:

1. Add all ingredients to a food processor or blender. Add enough almond milk to keep a thick batter.
2. Heat a non-stick pan over medium heat and coat with cooking spray. Once hot, add about 1/4 cup batter for each pancake. Cover and cook until the edges set. Flip, and cook until done (about another 3-5 minutes).

Top with your favorite toppings! I love Greek yogurt and peanut butter :)

Chocolate Chip Banana Muffins

This recipe is perfect for those super ripe bananas on your counter. The bananas provide enough sweetness, so you don't need to add much sweetener. These are probably the most moist muffins I've ever made. It's hard not to eat the whole batch!

I get my flours, stevia, and extracts from Vitacost. They have the best prices and an amazing selection of food and supplements. Use this link for money off your first order. 

Chocolate Chip Banana Muffins

Ingredients:

3 small very ripe bananas (or two medium)
2 eggs
2 teaspoons coconut oil 

1/2 cup unsweetened cashew or almond milk
1 teaspoon vanilla
1 cup almond flour
1/4 cup coconut flour
1/4 cup stevia
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup chocolate chips (more if desired)

Directions:

1. Preheat oven to 350 F. In a food processor, combine the banana, eggs, coconut oil, milk, and vanilla. Blend until smooth.
2. In a large bowl, combine the flours, stevia, baking powder and cinnamon.
3. Add the dry ingredients to the wet ingredients in the food processor. Blend until smooth. Fold in the chocolate chips.
4. Add batter to a muffin tin coated with cooking spray. Bake 25 minutes or until knife comes out clean. Allow to cool.

No-Bake Chocolate Coconut Protein Bites

It's WAY to hot in NYC to turn on the oven, so I made these easy no-bake protein bites! Perfect for an on-the-go snack, or to satisfy that sweet tooth after dinner.

No-Bake Chocolate Coconut Protein Bites

Ingredients:

1/3 cup millet (or other whole grain flour)
2 scoops chocolate whey protein powder
2 tablespoons apple butter (or pumpkin butter; apple sauce may work here too)
3 packets stevia
1/4 cup peanut butter
2 tablespoons water
2 tablespoons coconut flakes

Directions:

1. Place the peanut butter in a small bowl and microwave about 30 seconds or until warm.
2. Combine all of the ingredients EXCEPT the coconut flakes in a large bowl. Mix well until a dough begins to form (I used my hands- this WILL be sticky!).
3. Place the dough in the fridge for 5 minutes so it is easier to handle.
4. Remove the dough from the fridge and lay out a piece of wax paper (or a tray or foil- whatever works). Place the coconut flakes in a small bowl. Roll the dough into balls, then roll in the coconut flakes to coat.

Makes 20

Serving Size (1 ball): 43 calories, 1.8 g Fat, 3 g CHO, 3.6 g Pro

Dark Chocolate Protein Cookies

I woke up this morning at 3:30 a.m. and could NOT go back to sleep. Whenever this happens I usually find something to clean, bake, or cook until the rest of the world wakes up. This morning I decided to stalk Anna's blog for some baking inspiration. Most of my protein cookies have been fails, and I wanted to step up my game. So after reading through some of her recipes and tips for protein cookies, Dark Chocolate Protein Cookies were born! Finally, a protein cookie that's moist, perfectly chewy, and doesn't taste like rubber :)

                         

Dark Chocolate Protein Cookies

1/4 cup chocolate whey protein (I use Cellucor)
1/4 cup quinoa flour (could probably sub oat flour)
2 tablespoons almond flour
1/4 cup cocoa powder
1/2 cup pumpkin puree
1 egg
1/8 teaspoon butter extract (optional, but adds some flavor)
10-20 drops liquid stevia (depending on how sweet you like it!)

1. Preheat oven to 350 F.
2. Beat egg. Combine egg with all remaining ingredients (I mixed it in a large bowl).
3. Line a baking sheet with parchment paper.  Drop cookie batter by the tablespoon onto the paper. Flatten the tops slightly with the back of a spoon for a better shape (don't get too crazy- the batter is sticky!).
4. Bake 10 minutes or until done.

Molten Chocolate Protein Donuts

October 28th: National Chocolate Day. I had no idea. I'm definitely not a chocoholic. I like it here and there. You wouldn't catch me eating a chocolate bar or chocolate ice cream. But, for some reason I woke up October 28th and made Molten Chocolate protein pancakes, THEN baked these amazing Molten Chocolate Donuts. Had no idea it was National Chocolate Day until after I made the donuts. Weird...it's like they knew.

Anyway, these donuts came out way too good. I planned on saving them for snacks, but immediately ate three out of the oven. Probably could've eaten all six.The combination of almond flour and oatmeal gave them such a perfect texture. Great as a snack, topping for a fro-yo, breakfast, or dessert. Fiber, protein, whole grains, and a little healthy fat make this one of the healthiest donuts you'll ever eat :)

I buy my flours, stevia, and chickpeas from Vitacost. Use this link for $10 off your first order!

Molten Chocolate Protein Donuts

Ingredients:

3/4 cup oatmeal
1/4 cup almond flour
1 scoop Cellucor Molten Chocolate whey protein
1/2 teaspoon baking powder
1/2 cup chickpeas, rinsed and drained
1/3 cup egg whites
1/4 unsweetened almond milk
12 stevia drops

Directions:

1. Blend all ingredients in a blender until smooth.
2. Add batter to a donut pan coated with cooking spray. Bake at 350 F for 12 minutes.

For the frosting, I just mixed together a little Cellucor Molten Chocolate whey protein and sugar-free chocolate pudding mix and drizzled it over the donuts.

For one donut (without frosting): 104 calories, 3.6 grams Fat, 9.5 grams Carbs, 8.3 grams protein

Chocolate Coconut Protein Pancakes

It has been a long time since I've revisited these flavors, and decided to give my original recipe an upgrade. Both versions are delicious!



Chocolate Coconut Protein Pancakes

Ingredients:

1/2 cup cauliflower, finely chopped (use your food processor)

3/4 scoop Cellucor Molten Chocolate protein powder (or any chocolate whey protein)
2 tablespoons coconut flour

1/2 tablespoon psyllium husk

1 tablespoon reduced-fat coconut flakes

2 tablespoons cottage cheese

3 tablespoons egg whites
8-10 drops coconut stevia (or regular stevia)

Almond milk as needed

Directions:

1. Place cauliflower in the microwave. Cook for 40 seconds.
2. Meanwhile, heat a nonstick pan coated with cooking spray over medium heat.
3. Add the remaining ingredients (protein powder through stevia) to your food processor. Blend until smooth. Add almond milk as needed (add SLOWLY). You want your pancake batter to be thick.
4. Add the batter by the spoonful to the pan. Cook until the edges set. These are thick so be patient! Flip and cook another 3-4 minutes on the other side, or until cooked through.

Top with more coconut flakes if you'd like. I layered mine with almond butter and stevia sweetened Greek yogurt!

I buy my psyllium husk, coconut flakes, coconut stevia, and flours from Vitacost. They have the best prices and everything is delivered right to my door! Here's a link for a discount off your first order!

Chocolate Banana Quinoa Pancakes with Chocolate Peanut Butter Sauce

I love trying new foods and experimenting with pancakes. I always try to order one new item that I haven't tried before whenever I place an order at iherb.com (one of my favorite places to order most of my flours and stevia extracts). My last order included quinoa flour. Quinoa flour is one of the oldest cultivated grains in the world- the Inca's called it the "mother of all grains". Quinoa is higher in protein than most grains, it is gluten free, and it is a rich source of iron, potassium, calcium, and magnesium. I am loving the flavor and texture that it gives my pancakes! It's similar to coconut flour in that it makes my pancakes fluffy, but it doesn't require as much liquid. Quinoa flour is officially a pantry staple for me! If you decide to order it from iherb.com, you can use my discount code (on my home page) to get money off your first order!

Note: If you don't have Sunwarrior protein powder, you can probably use regular whey protein, but don't use as much milk (whey protein doesn't absorb as much liquid). Remember, the thicker the batter, the better the pancakes! Also, don't fear the cauliflower. I use it in almost ALL of my pancake recipes because it gives such an amazing cake-like texture. You don't taste it- I promise!

Pancake time!

                               

                              

Chocolate Banana Quinoa Pancakes with Chocolate Peanut Butter Sauce

Ingredients for Pancakes:

1/3 cup riced cauliflower (put in a food processor and pulse until it looks like couscous)
1/4 cup quinoa flour
3/4 scoop Sunwarrior Chocolate Protein Powder
1/2 tablespoon psyllium husk
1/2 teaspoon baking powder
1/2 medium banana (about 50 grams)
3 tablespoons egg whites
1/3 cup almond milk

Ingredients for Chocolate Peanut Butter Sauce (optional- use whatever sauces and toppings you like!):

1 tablespoon Walden Farms sugar-free chocolate syrup
2 tablespoons peanut flour (or PB2)
Water

1. Put the riced cauliflower in a small bowl and cook in the microwave for 40 seconds. Set aside.
2. Heat a large nonstick pan over medium heat and coat with cooking spray. Add all of the pancake ingredients into a food processor (including the cauliflower). Blend until smooth.
3. Add pancake batter by the spoonful. Cook until the edges set and small bubbles start to form. Flip. Cook on the other side about 3-4 minutes.
4. To make the sauce, combine the chocolate syrup and the peanut flour. Slowly add water until it becomes a thick sauce. Layer the pancakes with the sauce. Enjoy!

Chocolate Creme Brûlée Protein Pancakes

I found sugar-free Creme Brûlée coffee syrup at Target, and I thought it would be fun to use in some recipes. Came out delicious.  Someone should come out with a Creme Brûlée protein powder. Just saying. 

                                    

Chocolate Creme Brûlée Protein Pancakes

Ingredients:

3/4 scoop chocolate protein powder 

2 tablespoons coconut flour

2 tablespoons oatmeal

1/2 tablespoon pysllium husk

1/2 teaspoon baking powder

1 packet stevia

1/3 cup riced cauliflower 

2 tablespoons sugar free Creme Brûlée syrup (from Target)

2 tablespoons Greek yogurt

3 tablespoons egg whites 

Directions: 

1. Preheat a large non stick pan over medium heat. Coat with cooking spray. 

 2. Place cauliflower in a food processor and finely chop. Place in a bowl and microwave 40 seconds.

3. Add all ingredients including the cauliflower to your food processor. Blend until smooth.

4. Add pancake batter to your pan by the spoonful. Cook until edges set and then flip. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!

Chocolate Pumpkin Protein Muffins

After receiving my order of CocoCardio in the mail from iherb.com, I wanted to test it out in a recipe. CocoCardio is a powder made from organic cocoa, beet juice powders, and hibiscus extract. It turns a pretty reddish color when its mixed with liquid ingredients. The ingredients in this powder contain many antioxidants and phytonutrients (phytonutrients are organic components of plants that are thought to promote health. "Phyto" originated from a Greek word meaning plant). So not only are these muffins delicious, but they are super healthy! If you don't have CocoCardio, you can use cocoa powder. I ordered mine from iherb.com. You can use my discount code ZSG766 for money off your first order :)

Chocolate Pumpkin Muffins

Ingredients:

1 cup oatmeal, ground into flour
1/2 cup chocolate whey protein (I used Cellucor)
1 scoop (7.5 grams) CocoCardio (or about 1 tablespoon cocoa powder)
1 teaspoon baking powder
3 packets stevia
1 cup pumpkin
4 egg whites
1/4 cup almond milk (or any)

Directions:

1. Preheat oven to 350 F. Spray a muffin tin with cooking spray.
2. Grind oatmeal into flour (I used my Ninja food processor). Add the protein powder, CocoCardio, stevia, and baking powder. Blend to combine. Place into a medium size bowl.
3. Blend together wet ingredients (pumpkin, egg whites, milk). Gradually add the wet ingredients to the dry ingredients until mixed well. Do not over mix!
4. Place batter evenly into the muffin tin. Bake about 20 minutes, or until knife comes out clean. Cool and eat!

Makes 6 muffins

The nutrition information may vary depending up on the brand of ingredients used:

Nutrition Information: 112 calories, 1.5 g Fat, 15 g CHO, (4 g Fiber), 11 g Protein

Chocolate Coconut Overnight Oats

Chocolate flavored oats with hints of delicious coconut. Please remind me why people believe that healthy eating is boring?!

Chocolate Coconut Overnight Oats

Ingredients:

1/3 cup oatmeal
1/4 cup plain Greek yogurt
1/3 cup almond milk
1 teaspoon chia seeds (or flaxseeds)
1/2 scoop chocolate whey protein powder (I use Cellucor)
1 tablespoon unsweetened coconut flakes
1/4 teaspoon coconut extract
5-10 drops chocolate stevia (or regular stevia)

Directions:

1. Place all ingredients in a bowl and stir to combine. Allow to sit in the fridge overnight. Eat cold in the morning.

I like to top mine with Wild Friends Chocolate Coconut Peanut Butter. You can order it online from Vitacost.com. Use this link to get money off your first order!

Chocolate Pumpkin Mugcake

I posted this recipe a few weeks ago on Instagram. I was just reminded how delicious it was when my fellow Instagramer Paula from FromFriesToFit tagged me to show me how much she loved the recipe. So, I'm posting this for my blog followers who don't follow me on instagram. The great thing about mugcakes (besides being delicious) is that they are so quick and easy to make. Feel like having cake and don't have the time to bake? Mugcake it is.

Chocolate Pumpkin Mugcake 

Ingredients: 

2 tablespoons chocolate whey protein

1 tablespoon coconut flour

2 tablespoons egg whites 

2 tablespoons canned pumpkin 

1/4 teaspoon baking powder 

Stevia to taste

Directions:

1. Blend all ingredients together (use a whisk or blend in a food processor).

2. Pour batter into a coffee mug coated with cooking spray.

3. Cook for 1 minute. If it needs more time, cook again in 10 second intervals until it's perfect. Mine took about 1:10. Microwave times vary depending on the type you have!

Chocolate Hemp Heart Cookies

A soft-baked protein cookie? Hard to come by. But THESE ... yes, soft-baked chocolate-y deliciousness. I got the inspiration from finding Manobita Harvest Hemp Hearts on sale at Whole Foods. Hemp seeds are great on top of anything- oatmeal, salads, yogurt, stir-fries, etc., so I figured they would also be great on cookies as well! They also deliver 10 g of Omega-3 and Omega-6 per 30 g serving! Following the hemp theme, I used hemp protein in this recipe. Hemp protein absorbs more liquid than whey protein. It is very similar to using coconut flour or Sunwarrior protein. You can buy hemp protein and hemp hearts very cheap at iherb.com (use my discount code for up to $10 off your first order: ZSG766). I bet the chocolate flavored hemp protein would make these cookies even more delicious!

Chocolate Hemp Heart Cookies

Ingredients:

1/4 cup hemp protein powder
1 large, ripe banana (mine was 5.5 ounces)
1 tablespoon unsweetened cocoa powder
1 egg
2 tablespoons nut butter (I used Wild Friend's Chocolate Coconut Peanut Butter)
1 teaspoon hemp hearts

Directions:

1. Preheat oven to 350 F.
2. Place all ingredients except the hemp hearts into a blender. Blend until mixed thoroughly.
3. Spray a non-stick pan with cooking spray (or line with parchment paper).
4. Add cookie batter by the spoonful, forming into 8 circular cookies. Sprinkle the top of the cookies evenly with the hemp seeds.
5. Bake 15-20 minutes.

Nutrition Info for one cookie: 71 calories, 3 g Fat, 7 g CHO (3 g Fiber), 4 g Protein

*Nutrition info will be slightly different depending on the brand of nut butter you use.

Red Velvet Protein Pancakes

I was in Whole Foods the other day when I noticed Melissa's Beets on sale. I picked up the package with one goal in mind: Red Velvet Protein Pancakes. Yes, these are pancakes made with beets (NO they do not taste like beets!). They are delicious AND healthy. How does it get better than that? Make these!

Red Velvet Protein Pancakes

Ingredients:

For the Pancakes:

1/4 cup oatmeal
1 tablespoon coconut flour
2 tablespoons chocolate whey protein (I used Cellucor)
1/2 tablepsoon psyllium
1/2 t baking powder
2 tablespoons cottage cheese
3 tablespoons egg whites
3 tablespoons unsweetened almond milk (or any milk)
1 1/2 medium cooked beets, chopped (about 1/4 cup)
5-10 chocolate stevia drops (or unflavored)

For the Sauce:
1 tablespoon chocolate whey protein
1 tablespoon unsweetened almond milk (or any milk)

 Directions:

1. Blend oatmeal into oat flour (I used my Ninja food processor)
2. Add remaining ingredients. Blend until all ingredients mix thoroughly.
3. Heat a non-stick skillet over medium-high heat.  Coat with cooking spray. Once hot, add your pancake batter by the spoonful.
4. Cook until edges set, then flip. Cook another 1-2 minutes on the other side.
5. Mix sauce ingredients. Pour over your pancakes.

Nutrition Info (Pancakes only): 242 Calories, 4 g Fat, 31 g CHO (11.6 g Fiber), 20.4 g Protein

Nutrition Info (With Chocolate Sauce): 266 Calories, 4 g Fat, 32 g CHO (11.6 g Fiber), 25.4 g Protein 

*Note: Nutrition Info will vary depending on the brand of products you use. The links in the ingredient list will bring you to iherb.com which is where I bought my ingredients. If you use the link, or code ZSG766, you can get up to $10 off your first purchase!

Oreo-Fudge Brownie Sundae Protein Pancakes

            I posted a picture of these pancakes on Instagram immediately after I DEVOURED them and wrote a blurb underneath to which my mom mom responded, "You are such a nerd." Fit freak, nutrition geek and blurb nerd. Yes, that sounds like me. Anyway, because of my mom's humorous response, and the fact that my blurb explains how I came up with the name of these pancakes, I am rewriting what I wrote on my Instagram post minus the cute Emoji faces :) :

             "I just died and went to pancake heaven!! These were freaking FABULOUS . . . the plan was to test my final recipe for my Oreo Protein Pancakes I posted a while back and these went ABOVE AND BEYOND my expectations!! The only problem is, I'm torn between calling them Fudge Brownie, Oreo, or Brownie Sundae Protein Pancakes!? Even though they look all cute and Oreo-like, they were fudge-y and delicious and reminded me of a brownie! What do you think? Can't post the recipe without a name!"
- @adena86

    I found it interesting that almost all the responses I got combined all of the names together. I went with my sister's suggestion. So, now that I have a name for the pancakes, I can post the recipe :). MUST TRY!

Oreo-Fudge Brownie Sundae Protein Pancakes

Ingredients:

3 tablespoons chocolate protein powder
1/2 tablespoon unsweetened cocoa
1 teaspoon psyllium
1/2 tablespoon sugar-free chocolate pudding mix
1 1/2 packets Truvia (or to taste)
2 tablespoons oatmeal
1/2 teaspoon baking powder
2 tablespoons Greek yogurt
1 tablespoon almond milk
3 tablespoons egg beaters

Filling:

Greek yogurt + Truvia/stevia to taste

Directions:

1. Blend ingredients (I used my Ninja).
2. Cook pancakes over medium-high heat on a pan coated with cooking spray. Cook until you start to see bubbles (about 2-3 minutes) then flip. Cook for about 1 minute on the other side.
3. Layer each pancake with yogurt filling.
4. DEVOUR

Banana Split Sweet Omelet

This absolutely delicious breakfast was inspired by an IG post by @pbeechie. I made it three days in a row because I seriously could not get enough- its basically dessert for breakfast! Nothing short of being totally healthy and clean!

Banana Split Sweet Omelet

Ingredients:

2/3 cup egg whites
1/4 cup cottage cheese
1/2 scoop chocolate protein powder (or any flavor you like)
3 medium strawberries
1 tablespoon PB2 (add water until it reaches "sauce-like" consistency; can also use regular peanut butter)
Drizzle of Walden Farms Chocolate Syrup (optional)
Slices of Banana
Stevia and Cinnamon to taste

Directions:

1. Whisk the egg whites together with cinnamon and stevia. Add mixture to a nonstick pan over medium-high heat. Once the eggs are set, flip over to cook the other side (or just cover until the top side is cooked). 
2. While egg whites are cooking, nuke the strawberries in the microwave for about 30 seconds until they are warm and soft. Mix together the strawberries, cottage cheese, and protein powder.
3. Add cottage cheese mixture to the center of the egg omelete. and flip one side over (just like you would a regular omelet).
4. Transfer omelet to a plate. Top with chocolate sauce, PB2 sauce, and slices of bananas.
5. Devour your healthy banana split!!

Macros with my fillings/toppings: 244 calories, 2.2 g Fat, 15 g CHO, 38.2 g Protein!!!

*Note: Macros will vary depending on the brands you use. My protein powder is 100 calories per scoop. I used about 1/3 of a banana, and my cottage cheese is Breakstone's Reduced Sodium.

The Official Creation of "Cleggs"!!

Introducing . . . CLEGGS!!! Yes, the beloved classic Zeggs recipe by @amandamclark works AMAZINGLY with cauliflower!! The abundance of riced cauliflower in my fridge has forced me to get creative (Note to self: only rice half a head of cauliflower at once and roast the other half . . . one head yields a TON of rice). Anyway, these are a MUST try. It's just like eating oatmeal- and the flavor varieties are endless! And just like in my pizza crust and buns, you DO NOT taste the cauliflower. Save this recipe somewhere because you'll want to make it again and again :) !

Cleggs
(Inspired by @amandamclark original Zeggs recipe)

Ingredients:

1/2 cup water
1/2 cup egg whites
2/3 cup riced cauliflower
Stevia to Taste

Directions:

1. Bring water to a boil. Add in egg whites, stirring constantly (you don't want to poach the eggs!)
2. Once the eggs appear opaque, add in the riced cauliflower, stirring.
3. Add stevia and flavorings.
4. Cook until it reaches your desired consistency.

I added 1 tablespoon unsweetened cocoa powder, 1 tablespoon chocolate protein powder, 1 tablespoon PB2. Topped it all with fresh strawberries, Walden Farms Chocolate Syrup (no calorie, sugar-free), and 1 teaspoon organic peanut butter. HOLY YUM!

Macros for Cleggs Base (without toppings):  85 Calories, 0 g Fat, 2.4 g CHO, 14 g Protein

The 3-Ingredient Protein Crepe

This recipe holds a special place in my heart because it is my VERY FIRST protein powder creation. It's so simple its ridiculous. And delicious. You can vary it up with different flavored protein powders and fillings (my favorite is PB2 and bananas). Greek yogurt and fresh fruit is also a great combo.

The 3-Ingredient Protein Crepe

Ingredients:

1 scoop of your favorite flavor whey protein powder
1/4-1/3 cup egg whites
Truvia to taste

Directions:

1. Whisk all ingredients well in a small bowl.
2. Heat a medium-sized nonstick skillet over medium high heat. Pour your batter into the pan (it should be nice and thin). Wait until the crepe sets (the edges will start to cook and you might see some tiny bubbles throughout).
3. Flip the entire crepe and let it cook about another 30 seconds.
4. Stuff your crepe with yummy fillings!!