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

Snickerdoodle Protein Pancakes

I was looking through some of my old pancake recipes recently and realized I haven't posted the one that I've been making the most.

Other things have changed. I've been using PEScience protein powder for all of my protein powder recipes, and I'm obsessed. The great thing about this powder is that it's a mix of whey and casein.

Whey: A liquid by-product of cheese production (appetizing, I know- it tastes nothing like cheese). It is quick digesting and easily absorbed. Whey is best used anytime of day, especially as a protein source post-workout. Whey protein comes in a few forms, but the best is "whey protein isolate".

Casein: Casein is another milk-based protein. It has a slower rate of digestion compared to whey protein, so it provides a more steady release of amino acids to the body over a longer period of time. This protein is a good option anytime of day, but is used a lot before bed (to prevent protein breakdown overnight).

So, the combination of both of these proteins is ideal. Plus, casein tends to act like a thickening agent- and thick batters make awesome pancakes!

Also, PEScience has amazing flavors including Snickerdoodle and Blondie that are unique AND delicious. I'm not sponsored by them or paid to say any of this (I wish)....I just truly like the brand!

Back to the  pancakes. And by the way, you can use whatever whey protein you have if you don't have PEScience. If you want to buy it, Vitacost has great prices. You can use this link for $10 off your first order :)

Snickerdoodle Protein Pancakes

Ingredients:

1/2 medium (~100 g) zucchini, grated (I just chop it in my Ninja food processor)
1/3 cup oatmeal
2 tablespoons coconut flour
2 tablespoons PEScience Snickerdoodle protein powder
1 teaspoon psyllium husk
1/2 teaspoon baking powder
1/4 cup egg whites
Stevia to taste
Almond milk as needed (or any milk)

Directions:

1. Cook the zucchini in the microwave for one minute. Set aside. Heat a large non-stick skillet over medium heat.

2. Combine all ingredients (including the zucchini) in a food processor. Batter WILL be thick. Add enough almond milk to give it a pudding-like mixture (about 1/4 cup?).

3. Coat skillet with cooking spray. Add batter by the spoonful to the pan. Flatten slightly. Cover and cook about 4 minutes (or until pancake sets and is golden brown underneath). Flip pancakes and cook about 3 minutes on the other side or until cooked through.

Soft Baked Pumpkin Butter Cookies

The sweetness from the vanilla protein powder and the pumpkin butter is enough, so there's no sugar added! Baking up a storm during this winter blizzard we're having :)

Soft Baked Pumpkin Butter Cookies

Makes 6

Ingredients:
- 1 egg, beaten
- 1 scoop vanilla whey protein powder
- 2 tablespoons coconut flour
- 1/4 cup pumpkin butter
- 1/2 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 350 F.

2. Combine the egg, protein powder, coconut flour, pumpkin butter, and pumpkin pie spice in a large bowl. This WILL be sticky.

2. Line a cookie sheet with parchment paper. Add cookie dough by the spoonful. Bake 10 minutes or until lightly golden.

Per one cookie: 1.4 g Fat, 8.4 g Carbs, 5.5 g Protein

Banana Raspberry Protein Bread

I had a container of raspberries and some ripe bananas laying around and wanted to save them before they went bad. So, I threw them into this bread and it came out really good!

You can definitely leave out the raspberries and make a regular banana bread instead. Truth be told, I'm not a huge fan of raspberries. Which is probably why they were about to go bad in the first place...

Raspberries are an GREAT source of fiber- about 8 grams per cup! That  is about one third of the recommended daily value for adults. Fiber is helpful for slowing down digestion, making you feel full, and getting rid of waste (aka go #2).

Either way, leave them in or out- up to you.

You can find the protein powder, stevia and flour from Vitacost. Here's a link for a discount off your first order: 

Banana Raspberry Protein Bread

Ingredients:

2 scoop vanilla whey protein (I use Cellucor)
1/2 cup coconut flour 
1 tablespoon granulated stevia (or other sweetener of choice)
1 teaspoon baking powder
2 large bananas (about 150 grams each)
3/4 cup egg whites
1/2 cup unsweetened cashew or almond milk
1/2 cup raspberries


Directions:

1.  Preheat oven to 350 F.
2. In a large blender or food processor, blend together all ingredients except the raspberries. Fold in raspberries after.
3. Add batter to a loaf pan coated with cooking spray. Bake for about 50-60 minutes or until knife comes out clean.
4. Allow to cool, then cut into 8 slices (or however many you like).

Nutrition Information for one slice: 1.5 g Fat, 14.5 g Carbohydrates, 4 g Fiber, 10.3 g Protein

Blueberry Baked Oatmeal

Baked oatmeal is a great make-ahead for busy mornings. You can top this with fruit, yogurt, syrup, nuts- whatever you like! It's like eating cake for breakfast :)

Blueberry Baked Oatmeal

Ingredients:

- 2 cups dry oatmeal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 3 packets stevia
- dash of salt
- 2/3 cup unsweetened vanilla cashew milk (or whatever milk you prefer)
- 1 egg plus 2 egg whites, beaten
- 1/2 cup Greek yogurt
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 (6 oz) container blueberries

Directions:
1. Preheat oven to 350 F. Mix all dry ingredients together in a large bowl. Mix wet ingredients in another bowl. Add wet ingredients to dry ingredients and mix well.

2. Spray a 12x9 pan (or you can use a round cake pan) with cooking spray. Add oatmeal mixture to the pan.

3. Top with blueberries and bake 25-30 minutes or until knife comes out clean.

I topped mine with Greek yogurt "frosting" (Greek yogurt mixed with whey protein) and more peanut butter!

Serves 4

Whipped Vanilla Protein Cake

Moist, fluffy, delicious cake. Need I say more? Threw this together for my sister, but totally stole a piece for tasting purposes. Probably my best cake ever. And it's so simple to make!

I buy my flours and stevia online from Vitacost. It's an online grocery store that has so many fun, healthy ingredients. Here's a discount link for money off your first order: 

Whipped Vanilla Protein Cake

Ingredients:

1/2 cup Cellucor Whipped Vanilla protein powder (or other vanilla whey)
1/2 cup coconut flour
1/4 cup whole wheat pastry flour
2 packets stevia
1 teaspoon baking powder
1/2 cup unsweetened apple sauce
4 egg whites
1 teaspoon vanilla extract
1 1/2 cups almond milk (I used unsweetened vanilla)

Directions:

1. Preheat oven to 350. Spray a loaf pan or square baking dish with cooking spray.
2. Blend all ingredients together in a large food processor or blender. Make sure you don't over mix! I like to stir the bottom with a spatula to make sure the dry ingredients don't stick and clump at the bottom in between mixing.
3. Add to your loaf pan or baking dish. Cook about 30-40 minutes or until knife comes out clean. For the frosting, I just mixed together Greek yogurt with vanilla casein. Casein protein makes the greek yogurt thicker and more frosting-like. If you only have whey protein, that's fine too!

For the ENTIRE CAKE without frosting (I cut mine into 4 servings, divide as you wish):  694 calories, 14.7 grams of fat, 74 g carbohydrates, 64.4 grams protein

Cookie Dough Overnight Oats

Mornings are more exciting when you have overnight oats waiting in the fridge. This cookie dough version had me flying out of bed when my alarm went off. Overnight oats are like a magical, delicious, surprise the next day.  The oatmeal mixture thickens and becomes more flavorful overnight. It's worth taking the time to prepare! Here's a cookie dough version- made with chickpeas! You probably never would've guessed, but chickpeas have a great cookie dough-like texture. Healthy cookie dough first thing in the morning? I think that's the start of a great day.

   

    

Cookie Dough Overnight Oats

Ingredients:

1/2 cup chickpeas, rinsed and drained (also known as garbanzo beans)
1 scoop Cellucor Cor-fetti Cake Batter Protein (or any vanilla whey protein)
1 stevia packet
1/4 cup plus 2 tablespoons almond milk
1/3 cup oatmeal
1/2 tablespoon chia seeds

Directions:
1. In a food processor or blender, blend together the chickpeas, protein powder, stevia, and 1/4 cup almond milk. Blend until smooth!
2. Combine the oats and chia seeds in a small bowl or Tupperware. Add the chickpea mixture and the remaining 2 tablespoons of almond milk. Stir until combined.
3. Allow mixture to sit overnight. Top with your favorite toppings in the morning!