Wednesday, April 20, 2016

Banana Fosters Fit Layer Cake

Banana Fosters Fit Layer Cake




Ingredients:

3 scoops @1st Phorm Level 1 Vanilla IceCream
1cup Kodiak cakes pancake and waffle mix
1/2 cup oat flour
11/4 cup Muscle Egg cake batter flavor or egg whites
2 tsp vanilla extract
1/3 cup stevia
2 tsp baking powder 
2 tbsp coconut oil 


Toppings: 
3 tbsp honey 
2 bananas 
2 scoop Level 1 Vanilla Ice-cream
1 tbsp coconut oil 
1/2 cup water
1 fresh vanilla bean


Macros cut into 8 pieces:
Carbs 27
Protein: 23
Fat 8


Directions:

Preheat oven to 375 degrees F. Spray two circular baking pans with PAM spray. ( I just bought cheap disposable ones from the store). 

In a mixing bowl mix two scoops of Protein powder, 1 tbsp honey, 1/2 cup of water and the fresh vanilla bean and mix. Set aside in fridge. 

 In a mixing bowl combine the protein powder, pancake mix, stevia and baking powder and mix together. Add in the egg whites, vanilla extract and melted coconut oil. Whisk together thoroughly. Pour half the cake batter into one pan, and the other half into the other pan. Bake for 30 - 35 min or until knife comes out clean. remove and place on a cooling rack.

In a frying pan, add 1 tbsp coconut oil and 2 tbsp honey and fry the bananas until golden brown. 

take the cake out of the pan and place it on a serving plate. pour half the icing on top, and layer half the bananas on top. Put the second cake on top and repeat. 


Your dessert is ready to slice and enjoy!









Wednesday, March 16, 2016

Banana Nut Bread

Banana Nut Protein Bread




Ingredients: 

  • 3 scoops 1st Phorm Level 1 Ice Cream Sandwich 
  • 1 1/2 cup egg beaters
  • 1 tsp vanilla extract
  • 2 tsp pumpkin spice or cinnamon 
  • 1 tbslp coconut oil melted
  • 3 medium bananas
  • 1 cup toasted oats (I like toasting cause it gives a more nutty flavor to the bread)
  • 1/2 cup self rising flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/3 cup stevia

  • 1/2 cup crushed honey roasted pecans & 1 tsp of cinnamon (topping)


Directions: 

Preheat Oven to 350 degrees F. Spray PAM in a bread baking tin. In a mixing bowl mash the 3 bananas, add in egg beaters, vanilla extract, coconut oil, and stevia. Mix together. In a separate bowl combine the dry ingredients; protein powder, flour, oats, baking powder, and salt. Mix together. Slowly mix in the dry ingredients with the wet ingredients. once thoroughly mixed sprinkle the crushed pecans on top and push them into the batter, sprinkle cinnamon on top. Bake for 25 mins or until firm. Remove from oven and cool. Slice and serve. Makes 14 servings. 


Macros per slice: 
Carbs 13 gr
Protein: 9
Fat 4


Friday, February 12, 2016

Protein Nut Crunch Bark


Protein Nut Crunch Bark 



Ingredients:



  • 3 scoops 1st Phorm CTC
  • 1/3 cup water
  • 1/3 cup pistachios
  • 1/3 cup walnuts
  • 1/3 cup roasted almonds
  • 1 cup rolled oats 
  • 1/3 cup chopped dates
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1/4 cup stevia 






Directions:


In a frying pan, toast the oats until golden brown. In a mixing bowl combine the toasted oats, nuts and dried fruit and mix together.  In a separate mixing bowl, combine the protein powder and stevia, mix in with the water. Add the dried fruit nuts, and oats mix into the bowl with the protein powder and water mix. Mix well until all the ingredients are well coated. 

Take a small baking pan, I use a 2x4. line with tinfoil and spray with PAM spray. Scoop the mix into the pan and spread evenly. Bake at 350 for 15 to 20 minutes until golden brown. Remove and chop or break into bark sized pieces. Munch away!!








Tuesday, February 2, 2016

Low Fat Protein Cheesecake

Low Fat Protein Cheesecake




Nutrition: sliced pie into 8 pieces:
  • Calories: 214
  • Carbs: 20.6
  • Protein: 14
  • Fat: 10.25 gr

Ingredients:
  • Low fat graham cracker pie crust
  • 1/4 cup crushed walnuts (optional) 
  • 1 fat free Cream cheese packet (softened) 
  • 1 egg
  • 3 Scoops 1st Phorm Level 1 Ice Cream Sandwich
  • 1/3 cup stevia
  • 1/3 cup Silk Almond Milk
  • 2 tbsp cream cheese extract




Toppings: 
  • Fat free cool Whip
  • red raspberries



Directions:

In a mixing bowl combine the stevia, almond milk, egg, cream cheese extract, and protein powder.  Mix together thoroughly, add in the cream cheese and blend with a beater. 

(optional) Take the crushed walnuts and spread on the bottom of the graham cracker pie crust

Pour the cream cheese filling into the pie crust. Bake at 325 for 30 minutes. Remove from oven and cool in fridge. Top with cool whip and raspberries. Enjoy! :)





Monday, November 16, 2015

Pumpkin Protein Bundt Cake

Pumpkin Protein Bundt Cake


Ingredients:
4 scoops 1st Phorm Level 1 Vanilla Ice Cream
1/3 cup Kodiak Cakes Pancake mix
3/4 can of purred pumpkin
1/4 cup stevia
1 tsp baking powder
1 tblsp stevia
2 egg
1 tblsp coconut oil
1 tbsp pumpkin spice






Icing: 


1/4 cup pumpkin, 1 tbsp stevia, 1 tbsp maple coconutter butter, 1 tbsp fat free greek yogurt. Mix together in a bowl. add a little water if needed. Pour over baked cake. 


Directions:
In a mixing bowl beat eggs with stevia, pumpkin and spices, add in protein powder, baking powder and pancake mix. Pour in greased tin. Bake at 350 for 15-20 mins. Remove from oven and cool


Tuesday, October 13, 2015

Low Carb Protein Pumpkin & Pine Nut Scones

Low Carb Protein Pumpkin & Pine Nut Scones




Ingredients:

1 cup Almond Flour
4 scoops 1st Phorm Level 1 Vanilla Ice Cream Protein Powder
3 tbsp Stevia in the Raw
1 tbsp baking powder
1/8 cup coconut oil
4 tbsp cashew milk (or almond)
1/8 cup egg beaters
1/2 cup pure pumpkin puree
1/2 cup plain fat free Greek Yogurt
2 tsp vanilla extract
1 tsp Cinnamon
3/4 tsp ground Cloves
3/4 tsp nutmeg
3/4 tsp Ground Ginger
1/8 cup pine nuts (optional)



Pumpkin Glaze

1/2 cup Pumpkin Puree
1/4 cup Stevia
1 tbsp coconut oil
Pinch of cinnamon, cloves, and nutmeg



Macros (w/o glaze) per piece
Makes 12 servings
145 cals
5 carbs
10 fat
13 protein

Directions:

Preheat oven to 350F degrees. Spray Pam in muffins tins making sure to grease sides. In a mixing bowl combine all the dry ingredients and mix together with a whisk. Make a well in the middle of the dry mix and add the wet ingredients. Beat together with a whisk until all ingredients are mixed together. Fill each tins about 1/2 the way up with batter. Sprinkle (optional) Pine nuts on top. Bake for 20 minutes.






While the scones are baking. In a small bowl combine your ingredients for the pumpkin glaze and mix together well. Refrigerate until Scones have baked and are cooled slightly. Slice the scones and half and spread the pumpkin glass in between or on top. Enjoy with coffee/ milk/ or a hot cider :)






Wednesday, September 30, 2015

Protein Pear Crumble

Protein Pear Crumble

Ingredients:


4 bosc pears ( you can really any kind, but I have found these cook well)
2 tbsp honey
1 tsp cinnamon
1tbsp gelatin





Crumble Mix:

1 cup old fashioned quick oats
3 scoops Phormula 1 CTC
3 tbsp Stevia
1/8 cup coconut oil
1/3 cup water
1 tbsp vanilla extract
1 tbsp cinnamon





Directions: Slice pears into small cubes, arrange in baking tin, I used a round tin. Drizzle honey on top, cinnamon 7 gelatin. mix together in a pan till the pears are coated.Set aside. In a mixing bowl combine oats, protein powder, stevia, pancake mix and cinnamon and mix together. add in the vanilla and slowly add in the coconut oil, making sure to really crumble it into the flour mix. Next add the water in the same way, slowly mixing it in. 
Spread the crumble on top of the pears, and bake in the oven at 350 for 30 minutes. Allow to cool, serve. I topped mine with Halo Top lemon cake ice-cream, sugar free cool whip, and Walden Farms Carmel Syrup. Delicious!!


Nutrition: (per serving Divided into 6 servings): 18c/14p/6f