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:

Ingredients:

• 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:

Ingredients:

• 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..

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

 

Fit and Fresh Mint Chocolate Chip Ice-Cream

Fit and Fresh Mint Chocolate Chip Ice-Cream

 

 

 

 

Makes about 3 to 4 servings

Ingredients:

 

• 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

Directions:

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.