Protein Pumpkin Bread

                                                       

Love having a slice or two of this bread as a snack, or a few slices for breakfast (loaded with peanut butter, obviously). I'm working on keeping my recipes simple (i.e. no more crazy ingredients). Mostly because:

1. It's unnecessary

2. I don't have time

3. You don't have time

Here we go: 

                               

Protein Pumpkin Bread

Ingredients:

1/2 cup coconut flour

1 scoop vanilla whey protein (I used Cellucor)

1/3 cup stevia for baking

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin 

3/4 cup egg whites

1/2-3/4 cup unsweetened almond milk

3 tablespoons creamy peanut butter

1 teaspoon vanilla

Directions:

1. Preheat the oven to 300 F. 

2. Mix the dry ingredients together in a bowl. Mix the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients (add more almond milk if necessary, but you want a nectar-thick batter). 

3. Spoon the batter into a bread loaf pan lined with parchment paper (for easy removal). Cook about one hour and 10 minutes or until knife comes out clean. 

4. Let cool and cut into 8 slices. I recommended refrigerating them (I like the texture better when they are chilled). 

Nutrition Information for 1 slice: 103 calories, 4 g Fat, 8 g Carbs, 8 g Protein

Coconut Oatmeal Squares

These squares taste even better than they look!!!

I was using up some random ingredients I had in my pantry. If you don't have sweet rice flour, substitute almost any flour other than coconut or almond.

Not only is the macronutrient ratio (protein/carbs/fat) AMAZING, but they are super satisfying and perfect for snacking!!

Coconut Oatmeal Squares

Ingredients:

1 cup quick cooking oatmeal
3/4 cup sweet rice flour
1/3 cup unsweetened coconut flakes
1 scoop vanilla protein powder (33 grams)
1/3 cup granulated stevia
2 tablespoons ground flaxseeds
pinch of salt
1/2 cup 0% plain Greek yogurt
2 tablespoons nut butter of choice
3/4 cup unsweetened cashew milk
1 teaspoon mini chocolate chips (or more!!)

Directions:

1. Preheat oven to 350 F. Stir together dry ingredients (oatmeal through the flaxeeds) in a large bowl. Add wet ingredients (yogurt through the cashew milk) and stir to combine.

2. Spray a loaf pan with cooking spray. Add the mixture to the loaf pan. Sprinkle the mini chocolate chips on top. Bake for about 20-25 minutes or until knife comes out clean.

3. Allow to cool, then cut into 12 squares!

Nutrition Information: 114 Calories, 3.5 grams Fat, 14 grams CHO, 6 grams Protein

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

Cookie Dough Snack Wrap

This is the perfect snack or small meal to give you an energy boost and to make your taste buds REALLY happy :) . When I was little I would sneak tidbits of cookie dough when my mom wasn't looking. She didn't like the idea of me eating something with raw eggs. So, this recipe is the perfect solution since it is egg free! The taste? SPOT ON. I used a small wrap for this recipe, but you can easily double up the recipe and put it on a regular size wrap/tortilla as well.  Make this!

Cookie Dough Snack Wrap

Ingredients:

1 small tortilla (I used La Tortilla brand)
1 tablespoon oat bran (or oat flour)
1 tablespoon whey protein of choice (I used Peanut Butter Cookie Dough by Metabolic Nutrition)
1/4 teaspoon butter extract (optional)
1 tablespoon water

Directions:

1. Combine the oat bran, whey protein, butter extract, and water in a small bowl (it helps to mash it a little with the back of a spoon).
2. Place mixture on the tortilla. Top with any fruit and nut butter you like. Roll up and eat!

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!!

Pumpkin Protein Bars

So, I'm pretty much obsessed with pumpkin. Not only is it delish, but its only 80 calories for one cup and its amazing in soups, pancakes, breads, or just as a side dish. YUM. Anyway, I decided I wanted to make a protein/snack bar using pumpkin. I had a few standards in mind as I searched:

1. Easy to make
2. Low in carbohydrates
3. Less than 150 calories
4. Yummy and satisfying

After searching and trying different recipes I finally found this one from this blog (adapted slightly):

Ingredients:

1 cup pumpkin puree
3/4 cup egg whites (from carton)
2 teaspoons vanilla
3/4 cup Vanilla Protein Powder
4 Tablespoons coconut flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Truvia packet
Pinch of salt
Sprinkle ground ginger

Directions:

1. Preheat oven to 350
2. Mix wet ingredients in a bowl and set aside.
3. Mix dry ingredients in a separate bowl. Whisk dry ingredients and wet ingredients together with an electric mixer.
4. Spray a 8X8 baking dish with non-stick spray and pour mixture into it. Bake for 20-30 minutes.
5. Remove from oven and let cool. Cut into 8 squares.

Nutrition:
86 CAL, 6.7 g CHO, 11.6 g PRO, 1.4 g FAT

Side Note: These freeze well. I wrap them individually in saran wrap. They either defrost in my lunchbox or you can microwave or toast them up! I like to slice mine and spread half of a Laughing Cow wedge in Cinnamon Roll flavor OR 1-2 T PB2 :)