Tuesday, November 25, 2014

Chewy Double Chocolate Pumpkin Protein Brownies

Chewy Double Chocolate Pumpkin Protein Brownies


  • 1 can of organic Pumpkin Puree
  • 3 scoops 1st Phorm Level 1 Milk Chocolate Protein Powder
  • 1/3 cup of egg whites
  • 1/3 cup stevia
  • 3 tbsp Chocolate Chips 65% Cocoa
  • 2 heaping tbsp Special Dark Cocoa powder
  • 1 tbsp Vanilla Extract
  • pinch of salt

Nutritional Info: 

(Per serving) Divided into 8 pieces
Calories: 103
Carbs: 17 grams
Fat: 2.5 grams
Protein: 12 grams
Fiber: 2 grams


In a mixing bowl combine the pumpkin puree, egg whites, and vanilla extract together and mix. With a whisk add in the stevia, protein powder, cocoa powder and salt. Mix thoroughly. Lastly add in the chocolate chips and mix.

Bake in the oven at 350 degrees for 15/20 minutes. Don't over bake, the key is to keep them moist and chewy. Allow to cool, and serve.

Sunday, August 3, 2014

Sinless Strawberry Tart

Sin-less Strawberry Tart


  • 1/3 cup oat bran 
  • 1/8 cup Muscle Milk strawberry egg whites
  • 1 scoop Phormula 1 Cinnamon Toast Crunch
  • 1 tsp coconut butter
  • 2 tbsp stevia

  • 2 cups of fresh strawberries
  • 2 tbsp of Sugar Free vanilla pudding mix
  • 2 tbsp stevia
  • 3 tbsp fat free cold milk


Preheat oven to 400 degrees. 
In a bowl cook 1/3 cup of oat bran in a little water. Allow to cool. 
Chop up two cups of fresh strawberries and place in a bowl, add in the pudding mix, stevia, and milk and mix together. Cover and set aside in fridge.
Take the bowl of cooled cooked oat bran and add in the egg whites, protein powder, coconut butter and stevia and mix together.
Spray the pie pan with PAM and pour in the crust batter, and spread till the bottom of the pan is covered. Bake in the oven for 30 minutes or until crust is golden brown. Remove the crust from oven and cool.
Pour the Strawberry mix onto the cooled pie crust. Slice and serve with some fat free cool whip and more fresh strawberries.

Sunday, July 13, 2014

Japanese Sweet Potato Protein Cake with Chocolate Coconut Icing

Japanese Sweet Potato Protein Cake with 
Chocolate Coconut Icing


2 cups Japanese Sweet Potato
4 egg whites and 1 whole egg
3 scoops 1st Phorm Phormula 1 Cinnamon Toast Crunch (you can buy this on my website www.yourbodydesign.com)
1/4 cup trivia
1 tblsp maple extract
1 tsp baking powder
1 tsp baking soda
3 tblsp Sweet Spreads Chocolate Brownie Coconut Butter
1 tblsp cocoa nibs

Directions are super easy!! :)
1. Preheat the oven to 350 degrees.
2. In a baking pan spread the 3 tblsp of Sweet Spreads coconut butter on the bottom of the baking pan
3. Place all the ingredients except for the cocoa nibs together in a blender. Blend until all the ingredients are mixed well together. Pour the batter in the baking pan, sprinkle the cocoa nibs on the top of the cake.
4. Bake the cake in the oven for 30 minutes or until fork comes out clean. 
5. Allow the cake to cool. Slice and serve. You can top with some more chocolate coconut butter if so desired. 

Tuesday, July 8, 2014

Apple & Maple Protein Donuts

Apple & Maple Protein Donuts 

A little birde told me that if you mix 1st Phorm's Phormula 1 Fruity Loopy and Cinnamon Toast Crunch together you get a apple pie flavor.. So, I had to give it a shot and see what really happens :D This was what I came up with and it was delicious!! Taste like an apple fritter or baked apple pie donuts! SO YUM!!!


1st Phorm Phormula 1 Fruity Loopy Protein Powder
1st Phorm Phormula 1 Cinnamon Toast Crunch
1 cup of cooked oat bran
1/4 cup truvia
1 cup egg whites
1 cup dried apples
1 tbsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tbsp maple extract
2 tbsp Sweet Spreads Maple Pancakes coconut butter


Step 1: microwave oat bran in a little water until cooked

Step 2: In the blender combine the egg whites, protein powder, spices, baking powder, truvia, oat bran, and maple extract. Blend thoroughly,and lastly the apple chips. Blend until mixed.

Step 3: Preheat oven to 350 degrees. Spray donut baking pan with PAM.

Step 4: add teaspoons of Sweet Spreads Maple Pancakes Coconut butter to the bottom of the donut tins.
Step 5: Scoop in the batter into the donut molds. Bake at 350 for 30 minutes.

Step 6: Remove from molds and scoop out the Sweet Spreads from the bottom of the molds and sprinkle on the top of the donuts.
Serve and enjoy!! :)  

Thursday, June 19, 2014

White Chocolate & Banana Protein Icecream

White Chocolate & Banana Protein Ice-cream


  • 3 medium frozen bananas
  • 3 scoops 1st Phorm Level-1 Ice Cream sandwich protein powder
  • 2 tbsp of Sweet Spreads white chocolate coconut butter
  • 1/2 cup fat free Greek yogurt
  • 1 tsp hazelnut extract
  • pinch of nutmeg
  • 1 tsp Stevia

  • 1 tsp drizzle of Sweet Spreads White Chocolate
  • sprinkle unsweetened dried coconut on top 
  • 2 mini yogurt covered pretzels 

Take the frozen bananas and place in blender with the extract, nutmeg, stevia and Greek yogurt and blend until smooth. add in the Sweet Spreads coconut butter and the protein powder and blend again. Consistency will be a thick creamy smooth. You can eat as is (kinda is like a pudding) or you can place in freezer for about 2 to 3 hours. Scoop, top with one tsp of melted unsweetened coconut butter (it will harden on top) and sprinkle a few sprinkles of unsweetened coconut flakes! Fit Dessert is ready!!!! :D 

Wednesday, June 11, 2014

Date & Pine-Nut Protein Cookies

Date & Pine-Nut Protein Cookies

Makes about 12- 14 cookies


  • 2 whole eggs
  • 1 tbsp coconut oil
  • 1 tbsp apple sauce
  • 1 tsp vanilla
  • 1/3 cup gluten free baking flour
  • 1 tsp baking soda
  • 1 1/2 cups gluten free raw oats
  • 3 tbsp. truvia
  • 2 scoops 1st Phorm Phormula 1 - Cinnamon Toast Crunch
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 cup dates
  • 1/4 cup pinenuts


Step 1: Preheat oven to 325 degrees. Spray a cookie pan with PAM spray and set aside. 

Step 2: Using a food processor or knife chop up the dates into small pieces, and set aside. 

Step 3: In a mixing bowl, combine the eggs, apple sauce, vanilla, and coconut oil and whisk together. in a separate bowl mix the dry ingredients together: flour, protein powder, oats, truvia, spices, baking soda. Combine the wet and dry ingredients together until mixed well. 

Step 4: Lastly mix in the pine nuts and the dates

Step 5: Scoop spoonfuls of dough onto cookie sheet. Bake in to oven for 15 to 20 minutes. The less you bake the chewier they will be..Remove from oven, cool and enjoy with a glass of cold milk or coffee :) 

Tuesday, June 3, 2014

Pumpkin Peanut Butter Protein Brownies

Pumpkin Peanut Butter Protein Brownies

How do you take some really good like a brownie and make it into something spectacular?? By adding 1st Phorm Protein, peanut butter of course!! Substitute all that butter and fat for healthy clean ingredients that are good for your body and give you happiness, energy and health!! Hope you enjoy another clean eats :)


1 can 100% pure pumpkin
1 scoop 1st Phorm - Phormula 1 Cinnamon Toast Crunch Protein
2 scoops 1st Phorm - Level 1 - IceCream Sandwhich Protein
8 oz egg white (approx 1 cups)
1 tsp Pumpkin Spice extract
1 tbsp pumpkin pie spice
1/8 cup Truvia or Stevia

2 tbsp Better n' Peanut Butter
1 tbsp Truvia
1 tbsp ground Cinnamon 

Nutritional Value: per slice (cake divided into 12 pieces)

90 calories
8 gr carbs
1 gr fat
10 gr protein


Preheat oven to 325 degrees. Spray baking pan with PAM and set aside. 
In a blender combine the pumpkin, egg whites, spices, truvia, and extract. Blend thoroughly. Add in the protein powder and blend until all ingredients are mixed together well. 

In a separate bowl combine the peanut butter, tbsp of truvia and cinnamon and mix together. If the consistency is too thick, melt it a bit in the microwave until you have a very smooth mix. Set Aside

Pour cake batter in baking pan and bake for 20 min, remove from oven and spread the peanut butter mix on top. The cake should be almost fully baked. so that the peanut butter does not sink to the bottom. Place back in oven for another 10 minutes. remove and cool completely. Serve with some sugar free cool whip :)