Tag Archives: healthy desserts

No-Bake Vegan Cookies-and-Cream Protein Bars


Ingredients

  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips

Directions

In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

Kabocha Flax Muffin

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Ingredients

1 oz Roasted Kabocha
1T Coconut Flour
1 Whole Egg
1T ground flax
2.5 oz Skim Milk (or other milk of choice/water)
1/4t Baking Powder
1/4t Pumpkin Pie Spice
Sweetener of choice
Coconut Oil Spray

Directions

Beat 1 oz roasted kabocha, 1T coconut flour, 1 whole egg, 1T ground flax, 2.5 oz milk of choice (or water), ¼t baking powder, ¼t pumpkin pie spice, and of sweetener of choice (I used 1 packet of Truvia) with a hand mixer. Spray a mug with coconut oil and pour in batter. Microwave for 2 minutes and flip on a plate. I topped mine with 1 oz cottage cheese, cinnamon and some Walden Farms Pancake Syrup. This little muffin is so moist and fluffy! I actually based it off of this Gluten Free Pumpkin Flax Single Serve Muffin. Thanks Sugar-Free Mom!!

Makes: 1 Muffin

Serving Size: 1 Muffin (w/out toppings)

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Pumpkin Cake

Pumpkin Cake

Ingredients

5T (1/3C) Coconut Flour
2/3C Whole Wheat Flour
1/2t Pumpkin Pie Spice
1T Hershey’s Cocoa Powder
1t Baking Soda
1/2t Salt
12T (3/4C) Liquid Egg Whites
4T Coconut Oil
8T (1/2C) Honey
1C Pumpkin Puree
1T Apple Cider Vinegar
1t Vanilla Extract

Directions

In a large bowl, mix combine all ingredients; 5T (1/3C) Coconut Flour, 2/3C Whole Wheat Flour, 1/2t Pumpkin Pie Spice, 1T Hershey’s Cocoa Powder, 1t Baking Soda, 1/2t Salt, 12T (3/4C) Liquid Egg Whites, 4T Coconut Oil, 8T (1/2C) Honey, 1C Pumpkin Puree, 1T Apple Cider Vinegar, 1t Vanilla Extract and stir until evenly mixed. Spray a 10×15 pan with coconut spray oil. Pour batter into pan and bake at 350F for 25-30 minutes. Cool completely and add frosting of choice.

Makes: 12 slices

Serving Size: 1 slice

Pumpkin Cake Nutrition

Cannoli Cups

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Ingredients

 Cookie Cups:
1 1/2C Old Fashioned Oats
2 Large Egg Whites
1t Ground Cinnamon
1/2C Xylosweet
Coconut Spray Oil
Cannoli Cream:
1/3C Xylosweet
1/2t Ground Cinnamon
1t Pure Vanilla Extract
3/4 container of Chobani Greek Yogurt – Simply 100 Black Cherry
2C Fat Free Ricotta Cheese
4T Sunspire – Unsweetened Carob Chips

Directions

Cookie Cups:
In a VitaMix, grind 1 1/2C old fashioned oats with 1t ground cinnamon and 1/2C Xylosweet and transfer to a large bowl. Add 2 large egg whites and stir until well combined. Spray the bottom of a muffin tin well with coconut oil. Divide batter onto each upside down muffin cup and bake at 350F for about 15 minutes.
Cannoli Cream:
In a VitaMix, grind 1/3C of Xylosweet into a fine powder (like confectioners sugar). In a large bowl, combine 3/4 container of Chobani Greek Yogurt – Simply 100 Black Cherry, 2C FF ricotta cheese, 1t vanilla extract, 1/2t ground cinnamon and the 1/3C powdered Xylosweet. Stir well. Once the cookie cups are done baking, flip them over and let them cool. Divide cannoli cream into each of the cookie cups. Disburse about 4T Sunspire – Unsweetened Carob Chips onto each Cannoli Cup. Keep refrigerated until ready to serve. The cookie cups are kind of a strange texture so I might try 1 egg white + 1T coconut oil instead of 2 egg whites next time. Either way, they were really.

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LiveFit Meal 6: Cauliflower Crepes

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Ingredients

5 Large Egg Whites
1C Steamed Cauliflower
1/2t Ground Cinnamon
1T Jordan’s Skinny Syrup
Coconut Oil Spray
1T Flax Oil
Strawberry Casein to sprinkle

Directions

In a bullet, blend 1C steamed (and cooled) cauliflower chunks, 5 large egg whites, 1/2t cinnamon and 1T Jordan’s Skinny Syrup. Heat a pan on medium-high heat and spray with coconut oil before each crepe. Pour batter in pan and swirl around to coat the pan. It takes a few minutes until it’s flip-able because the cauliflower is so moist. This recipe makes about 5 crepes. I dispersed 1T flax oil between each crepe and sprinkled some Strawberry Casein on them in place of powdered sugar. Who said being on a meal plan is boring?!?

Makes: 5 crepes

Serving Size: 5 crepes

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Special Dark Cocoa Mugcake

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Ingredients

1T Casein of Choice
1T About Time – Birthday Cake Whey
1T Coconut Flour
1T Stevia in the Raw
1 Large Egg (whole)
1T Greek Yogurt
1T Applesauce
1t Hershey’s Special Dark Cocoa Powder
1/2t Baking Powder
Coconut Oil Spray

Directions

In a large bowl, mix 1T casein (I used Body Tech – Chocolate, 1T About Time – birthday cake whey, 1T coconut flour, 1T stevia in the raw, 1 whole egg, 1T Greek yogurt, 1T applesauce, 1t special dark cocoa, and 1/2t baking powder. Spray a mug with coconut oil and pour in batter. Microwave for 2 minutes and flip onto a plate. Top with Walden Farms Marshmallow Sauce and Chocolate Syrup.

Makes: 1 mugcake

Serving Size: 1 Mugcake

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Banana Fluff Mugcake

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Ingredients

Fluffcake:
1/4 Banana
3T Liquid Egg Whites
3T Stevia In the Raw
1T Coconut Flour
1/2t Baking Powder
1T About Time – Birthday Cake Whey
1T Greek Yogurt
Coconut Oil Spray
Topping:
1/4 Banana
1T Greek Yogurt
1T Casein of Choice
3T Stevia In the Raw
3T Liquid Egg Whites
Optional – freeze dried fruit (for a crunch)

Directions:

For the fluffcake:
In a bullet, blend 1/4 banana, 3T liquid egg whites and 1T Greek yogurt. Stir in 3T Stevia In the Raw, 1T coconut flour
1/2t baking powder
1T About Time – Birthday Cake Protein
and spray a mug with coconut oil. Pour in batter and microwave for 2 minutes. Flip on to a plate and make the topping. In a bullet, blend 1/4 banana, 1T Greek yogurt , 1T casein of choice, and 3T Stevia In the Raw. Then, whip 3T liquid egg whites (or 1 egg white) until stiff and slowly add the rest of the ingredients. The topping was kind of a fail, definitely need to experiment…

Makes: 1 mugcake

Serving Size: 1 mugcake (w/out freeze dried fruit)

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