Tuesday, September 24, 2013

Fit Fall Food: Protein Pumpkin Whoopie Pies

Protein Pumpkin Whoopie Pies

Nutritional content (each):

Calories: 55
Carbs: 4 grams
Fat: 2 gram
Protein: 8 grams

Makes 12 whoopie pies

To begin take your whoopie pie pan, or if you don't have one a cup cake tin and spray with PAM, making sure to evenly coat the sides and bottom to avoid sticking. Preheat Oven to 350 degrees.

Cookie Recipe:


  • 1 cup canned pumpkin
  • 1 1/2 scoops Level 1 Ice Cream sandwich protein powder
  • 1/2 cup oats
  • 2 tsp baking powder
  • 3 eggs
  • 1/4 cup stevia
  • 1 tsp pumpkin pie spice
  • 1 tbsp of pumpkin seeds
  • 2 tblsp unsweetened coconut almond milk
  • 1 tblsp pumpkin extract
In a mixing bowl combine all the ingredients together with a whisk and mix thouroughly. scoop mixture into greased tins, being careful not to overfill. Sprinkle pumpkin seeds on top of each cake. Bake in oven at 350 for about 20 to 30 minutes until cooked through. Remove and cool.

Filling Recipe:


  • 3/4 cup of pumpkin
  • 1/2 cup fat gree Greek yogurt
  • 1 cup of Level 1 Icecream sandwhich protein powder
  • 1/4 cup Stevia
  • 1 tsp of pumpkin pie spice
  • 1 tbsp sugar free cool whip
  • 1 tsp of pumpkin extract
  • 1 tsp coconut flour (to thicken)
In a mixing bowl, whisk together all the ingredients until blended well. Place in the refrigerator until whoopie pies are ready and have cooled.
Slice the whoopie pies in half, and scoop about a 2 tablespoon full of filling in between each one. Your whoopie pies are done. You can eat them now or store them in the fridge for later :) Enjoy..

Monday, September 23, 2013

Protein Peanut Butter Cups

Protein Peanut Butter cups


-Makes about 9 to 12 peanut butter cups

Nutrition Values:
(per cup)

Calories: 97
Carbs: 4 grams
Fat: 5 grams
Protein: 8 grams

Begin by getting your tinfoil cups ready. Lightly spray with PAM to prevent mixture from sticking. (do not use paper cups as it will stick to the paper) And place in cupcake holder.


For the chocolate coating:

  • 2 scoops Level 1 Chocolate Peanut butter protein powder
  • 4 tbsp. cocoa powder
  • 1 tsp Himalayan salt
  • ¼ cup of Xylitol sweetener/Stevia
  • 1/8 cup coconut oil melted
  • ¼ cup water  


Mix all the ingredients together well until you have a smooth thick creamy blend, not too runny. Add more water if needed. Scoop about a tablespoon full of the chocolate coating into the bottom of each cup and place the tray in freezer for about 2 hours. Set the remaining mixture aside.



For the filling:

  • 1/4 cup natural peanut butter ( you can use chunky or creamy)
  • 4 tbsp PB2
  • ¼ cup stevia
  • ½ cup puree pumpkin
  • ½ tsp almond extract
  • Pinch of salt

Mix all the ingredients together in a food processor. You should have a very thick doughy batter. Remove cupcake tins from freezer and scoop about a tablespoon full of peanut butter mix into each tin on top of the chocolate coating. Then, using the remaining chocolate coating, pour on top of peanut butter mix until covered. Cover and place in freezer overnight. Ready to serve the next day!



Note: They will become gooey quickly so eat immediately after serving. Can always be refrozen. J


Friday, September 6, 2013

Fit and Fresh Mint Chocolate Chip Ice-Cream

Fit and Fresh Mint Chocolate Chip Ice-Cream

Makes about 3 to 4 servings
  • 1 medium Avocado
  • 1 large banana
  • 1 tbsps. 60% dark chocolate chips
  • 1 tsp. peppermint extract
  • 1 tbsps. stevia
  • 1 ½ scoops Level 1 – Ice cream sandwich protein powder
  • 6 fresh mint leaves
In food processor combine the avocado, banana, peppermint, stevia, and mint leaves, pulse until all ingredients are mixed well. Add in the protein powder and continue to mix. Finally add in the chocolate chips and pulse for about 10 seconds. Place mixture in a container and freeze for approximately 4 hours. Scoop, and garnish with some fresh mint leaves.


Tuesday, August 13, 2013

Dark Chocolate Raspberry Mousse in a Cinnamon Toast Crunch Shell

Dark Chocolate Raspberry Mousse
(in a Cinnamon toast crunch shell)
Chocolate Raspberry Mousse in a Cinnamon Toast Crunch Shell
I had a pretty intense chocolate craving the other night, and because, for obvious reasons, I don't keep any chocolates or candy in my house, I figured I would have to be creative and come up with something out of what I had in my pantry and fridge. I didn't really know what I was aiming to make, but this chocolate mousse was just what I wanted and completely satisfied my craving without killing me with sugary sweetness or messing up my clean eating. Creamy, fluffy, chocolatey goodness.... the perfect treat to enjoy as I winded down my day with a movie. Enjoy.
Makes about 4 large servings.
For the wrap you can either use a Paleo wrap or a whole wheat Flour tortilla.
Wrap Ingredients:
  • 1 small wrap ( your preference as to what type )
  • 1 tbsp sugar free maple syrup
  • 1 tsp cinnamon
Place the syrup and the cinnamon on the wrap and spread around. Place wrap into baking mold and bake fon 350 for 15 min or until hard.

Step 1
Step 2
Step 3

Chocolate Raspberry Mousse
  • 2 partially frozen medium bananas
  • 1 medium avocado
  • 1 ½ scoops Level 1 Chocolate Mocha
  • 5 tblsp unsweetened cocoa powder
  • ¼ cup Xylitol sweetener or Stevia (whatever type you prefer)
  • 1 tsp cinnamon
  • Pinch of Pink Himalayan salt
  • 1 tbslp raspberry extract
In a food processor mix the banana and avocado and process on high until ingredients are whipped well together.
Add in the cocoa powder, cinnamon, raspberry extract and Xylitol and mix again on high. Finally add in the protein powder and blend on high.. occasionally stopping to scrape the edges and trap more air into the mix…
Finish off by pulsing the food processor for about 30 seconds. Remove from the mixing bowl and place in the fridge for about an hour or so. When you are ready to serve, place in the cinnamon toast bowl, and garnish with a little sea salt or Himalayan salt and frozen raspberries. #foodporn :D
Step 1

Step 2

Step 3

Step 4

And Serve :)


Thursday, May 16, 2013

Sinless & Sweet Red Velvet Coconut Cupcakes with Cashew Icing

Sinless & Sweet Red Velvet Coconut Cupcakes 
--with Cashew Icing

Beets may not be to everyone’s liking.. but for me they are a perfect filler for red velvet cupcakes. Slightly sweet, rich, and full of vitamins and minerals they make these red velvet cupcakes delicious to the taste and wholesome for your body. Unless you made it, you will never know that it’s not the sugary store bought stuff and you will be happy  knowing you gave your guests a healthy nutritious, delicious dessert to enjoy that are gluten free, sugar free, low calorie and low carbs. See below for all the amazing reason why beets are so good for you!! :)

Sinless Sweet Red Velvet Coconut Cupcakes with Cashew Icing

3 medium sized cooked beets (makes about 2 cups)
1 cup egg whites
2 whole eggs
½ cup stevia powder
1 tblsp. Of coconut oil
1/3 cup fat free Greek yogurt
2 tsp vanilla extract
1 tsp. maple syrup extract
2 1/2 scoops Level 1 Vanilla Ice-cream sandwich protein powder
¼ cup coconut flour
½ cup shredded coconut
1 tsp baking powder
1 tsp sea salt


Preheat the oven to 350 degrees.
Place the beets in the food processor and blend until pureed  In a large mixing bowl combine the eggs and egg whites, Greek yogurt, coconut oil, vanilla and maple syrups extract and beat with a mixer. Continue mixing with a whisk as you add in the stevia, protein powder, beets, baking powder, sea salt, shredded coconut flakes and lastly the coconut flour. Beat until all the ingredients are mixed thoroughly and have a cake batter consistency.
Spray your cupcake tins with PAM or line them with cupcake holders. Bake at 350 for 20 to 30 minutes until done. You do not want to over cook them, they taste so much better moist J Set aside to cool.

Cashew Icing

1 cup fat free Greek yogurt
1 heaping tblsp. Of raw or roasted cashew butter
1 tsp of honey
¼ cup stevia
1 tsp vanilla extract
2 tsp coconut extract
1 tbslp. Xanthan Gum

In the food processor combine all the ingredients and pulse until all ingredients are mixed and you have a thick creamy smooth consistency. You can use the icing right away or if you want it thicker, store in the fridge for a couple of hours. Spread on top of cupcakes and sprinkle a little shredded coconut on top. DEEELICIOUS!! J Your guests will never know that it’s not the store bought stuff…

Here are some interesting facts about beets :D
1. Beets are nature’s Viagra
Seriously. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.
2. Beets are high in many vitamins and minerals
Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.
3. Beets cleanse the body
They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? Sign me up!
4. Beets help your mental health
Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.
5. Beets are used as a stomach acid tester
How in the world does that work? Glad you asked. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. Pee still clear? Ratchet it up and get juicing (use the greens too)! Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now.
6. Beets are a high source of energy
At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard.
Beets are a wonderful addition to any dietary need. With their high volume of nutrients, delicious taste, and multitude of uses, anyone can jump right into beets without missing a beat.