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






Monday, July 27, 2015

Almond Blueberry Protein Energy Balls

Almond Blueberry Protein Energy Balls



Makes 24 Balls 

Ingredients:

  • 1 cup Organic Oats
  • 1/2 cup slivered almonds
  • 3 scoops 1st Phorm Phormula 1 Vanilla Milkshake
  • 1 cup chopped dates
  • 1/4 cup chia seeds
  • 1/2 cup Almond butter
  • 1/4 cup dried blueberries
  • 3/4 cup dried unsweetend coconut (separate out 1/4 cup)
  • 1/3 cup water


Directions:

 In a mixing bowl combine the chopped dates, chia seeds, organic oats, almonds, blueberries and 1/2 cup coconuts. Mix all together until the ingredients have blended well together. In a separate bowl mix the protein powder and the water together.. pour over the mix and blend all together until mixed. 
Consistency will be sticky and really thick. Refridgerate for about 30 minutes. Remove from fridge, and scoop out spoon sized portions and roll into a ball, after forming your balls, roll them in the remaining coconut flakes and place on a pan. Freeze or refrigerate, your choice. I typically freeze them till I’m ready to eat them. 

Trust me and my friends when I say these are delicious! Perfect to bring to any party or gathering.. They will be gone in 60 seconds.:) 











Double Chocolate Chip Date Cookies

Double Chocolate Chip Date Cookies


Makes 24 cookies

Ingredients:

  • 3 scoops Level 1 Chocolate Mocha
  • 4 egg whites
  • 10 dates chopped
  • 1/3 cup extra dark un-sweetend chocolate chips
  • 1/2 cup stevia
  • 1 tblsp vanilla extract
  • 3 tblsp un-sweetend cocoa powder
  • 1/2 cup gluten free multipurpose flour
  • 3 tlbsp coconut oil


Directions:

In a mixing bowl combine the eggs, stevia, vanilla extract and coconut oil and mix together. 
Add in the protein powder, cocoa and flour and mix all together. Finally mix in the dates and dark chocolate chips. Your dough should be sticky. If needed add in a bit of water, a tblsp at a time until desired consistency is reached. Scoop out dough onto a cookie sheet. 
Bake at 325 for 10 minutes. Remove the cookies from the oven and cool. Or don’t wait till they are cool and eat them right up … that’s what I did for that melt in your mouth chocolatey deliciousness.
Enjoy!