Tag Archives: low calorie

Protein Plus Waffle



In a VitaMix, grind 40g old fashioned oats into coarse oat flour. In a small bowl, combine oat flour, 20g whey protein, 5g peanut flour, 1/4 tsp baking powder, 1/8 tsp xanthan gum, and powdered stevia as desired. Thoroughly mix and add 100g water. Pour into a preheated waffle maker and cook until it opens freely. Let sit for a second because it will be crispy and it will want to crumble. Serve with Walden Farms Chocolate Syrup.


Vegan Protein Thin Mints

I finally found the perfect way to use this (nasty) hemp protein!! I meant to follow a recipe to a T, and of course, it didn’t turn out so I had to tweak it a little. I found this Raw Thin Mint recipe from PurelyTwin’s and thought, hey, what the hell… What’s the worst that could happen? I waste a little cocoa powder and coconut oil? Meh, no sweat. So I gave it a try and had to keep adding ingredients because 98g of coconut oil is a lot! So here’s the recipe…


  • 1 tsp Pure Peppermint Extract
  • 98 g (7 tbsp or about 1/2 cup) Coconut Oil 
  • 24 g (48 tsp or 1 cup) Stevia in the Raw
  • 50 g (10 tsp) Unsweetened Cocoa Powder
  • 100 g (10 tbsp) Hemp Protein Powder


Mix all ingredients well and separate into 10 g servings. Best kept in the freezer. They actually aren’t too hard to bite if you keep them thin enough. The texture is good and you can barely tell they are mostly made of that yucky hemp powder! 

Serving Size: 10 g

Servings: about 25


Protein Gingersnaps



Measure 90 g Vitafiber syrup and heat in a sauce pan until it starts bubbling. Measure out remaining ingredients in a separate bowl while the Vitafiber syrup warms. Soft with a fork to make sure all the dry ingredients are mixed well. Once syrup starts bubbling, remove from heat and mix in dry ingredients with a fork until well combined. After it is thoroughly mixed, roll into a log and cut into 10 pieces. Press cookies slightly into a patty form. Bake at 350F for 5-8 minutes. Note: the longer you bake, the crunchier the cookie will be. As the cookies cool they will harden. The person that thought of this was a genius. Only 35 calories per cookie!!

Adapted from: Quest Nutrition Glazed Ginger Snap Cookies

 Makes: 10 cookies

Serving Size: 1 cookie


Single Serving Pumpkin Cornbread



  • 2 Tbsp Cornmeal
  • 3 Tbsp Whole Wheat Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1 1/2 oz Pumpkin Puree
  • 1 1/2 oz Water


Mix 2 Tbsp Cornmeal, 3 Tbsp Whole Wheat Flour, 1/4 tsp Baking Powder, 1/4 tsp Baking Soda, and 1/2 tsp Cinnamon. Add 1 1/2 oz Pumpkin Puree and 1 1/2 oz Water. Microwave for 1:30, flip, microwave :30, transfer to a plate, slice, microwave :15. Voila. #sofluffy #perfection


Pumpkin Buckwheat Waffle


  • 45 g Buckwheat Flour
  • 2 oz Pumpkin Purée 
  • 2 oz Cashew Milk
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder


Combine 45 g buckwheat flour, 2 oz pumpkin purée, 2 oz cashew milk, 1/4 tsp baking soda, and 1/4 tsp baking powder. Transfer to a waffle maker and ta-da! Single serving, low calorie, sugar free, dairy free, gluten free, healthy, versatile, quick & super easy, fluffy and freaking waffle. 🙌🏻 

Serving Size: 1 waffle

Makes: 1 waffle


Eggplant Meatballs


  • 90 g (1/2 cup) Whole Grain Quinoa, uncooked
  • 300 g Eggplant, raw
  • 1 tsp Liquid Smoke
  • 40 g (6 tbsp) Nutritional Yeast
  • 1 tsp Jerk Seasoning 
  • 1/4 tsp Adobo Seasoning
  • 1/8 tsp (a dash) Cayenne Pepper
  • 15 g Sesame Seeds
  • 10 g Flax Seeds, ground


Preheat oven to 350F. Cook 1/2 cup quinoa according to directions and set aside to fluff. Grate 300 g eggplant in a food processor and transfer to a large bowl. Add 1 tsp liquid smoke, 40 g nutritional yeast, 1 tsp jerk seasoning, 1/4-1/2 tsp adobo season (to taste), a dash of cayenne pepper (to taste), and 15 g of sesame seeds. Stir well to combine all ingredients and set aside. Turn 10 g ground flax into a flax “egg” by adding a little hot water. Allow the flax “egg” to coagulate. Add quina to eggplant mixture and mix well. Then add flax “egg”. Be sure that everything is mixed well. I let mine sit for a few minutes then began to spoon it onto parchment paper. Bake for 45-60 mins.

Makes: 20 “meatballs”

Serving Size: 4 “meatballs”


S’mores Nice Cream



5 oz Frozen Banana, sliced
1 scoop Vegan Protein (I mix Pea & Rice)
1/2 serving Sunspire Carob Chips
1/2 serving Dandies Vegan Marshmallows


Slice 5 oz of frozen banana in a food processor and pulse on low. Add in 1 scoop of vegan protein and pulse to combine. Scoop into a bowl and serve with Sunspire carob chips and mini vegan marshmallows