Probably the easiest way to hit your fibre and protein macros for the day, not to mention the tastiest! Chewy, Chocolatey and delicious is how I would describe it.
At only 1.5F/10C/13.5P & 10g fibre per serving, this little treat is 99.9% guilt-free.
It takes just seconds to prepare…and devour.
Made with my new favourite ingredient Vitafiber, a high fibre, calorie syrup substitute for sugar. You can also purchase the powdered form of Vitafiber, which is amazing for use as a flour or sugar substitute in baking specifically.
I’ll link to where you can purchase it if you are interested! 🙂
Rich and Fudgey, even those who don't like pumpkin will love these brownies…
Decadent Pumpkin Fudge Brownies
Macros Per Brownie: 3F/6C/7P & 2 Fibre
~1/3 cup(80g)canned pumpkin
~3 tbsp(1.5oz) unsweetened applesauce
~1/2 tbsp melted coconut oil or another oil
~1 whole egg
~(45g)3 tbsp liquid egg whites or 1 large egg white
~1 tsp vanilla extract
~1(34g) scoop Molten Chocolate Cellucor Whey
~1/4(30g)cup white flour
~1/3(27g) cup unsweetened cocoa powder
~1/2 tsp baking powder
~1/4 tsp salt
~5 tbsp Truvia sweetener (or another sweetener to taste)
~Sprinkling of Truvia
~1 tbsp mini chocolate chips
~Optional: Sea Salt
Directions: Preheat your oven to 350* F, spray a regular bread/loaf pan with pam. Whisk together dry ingredients(not including Truvia) in a large bowl, set aside. In a medium size bowl, lightly beat together all of your dry ingredients with a fork until combined. Fold the wet ingredients into the dry until a batter forms, now add your Truvia(this way you can add more or less to taste). Bake for 20-25min, test with a toothpick, you want it to be almost clean(DO NOT over-bake, they will be slightly underdone but will set as they cool in the hot pan). Remove from the oven and cool in the pan on a wire rack before slicing into 8 squares. Serve warm or freeze them for later! They may even be better after being left at room temp. for a day. Enjoy!
These are very easy to make. They are low-fat, low-carb, super high in protein and taste awesome! The rhubarb makes them moist and adds flavour without a lot of extra calories. Try them out and let me know what you think!
-3 tbsp white flour (23g)
-3 tbsp ground flax seed (30g)
-2 scoops vanilla, Cinnabun or peanut butter protein (I used Cellucor's PB Marshmallow)
Directions: Pre-heat oven to 350*F. Whisk together all dry ingredients in a medium sized bowl. In a separate bowl, combine all of the wet ingredients. Pour the wet into the dry and stir to combine. Fold in the rhubarb chunks and scoop the mixture into 6 greased or lined muffin tins. Sprinkle truvia and cinnamon over the top of each muffin. Bake for 15-20min or until a tooth pick comes out clean. Enjoy!
Nutrition per Muffin: 4g fat, 10g carbs, 12g protein & 2g fibre
These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…
Makes 6 large or 12 medium muffins.
1 1/2 cups wheat bran
1 cup unsweetened vanilla almond milk
1/2 cup unsweetened apple sauce
1 whole egg
1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)
Optional: 1 cup(140g) fresh or frozen raspberries.
Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.
Preheat your oven to 375*. Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂
Nutrition per medium size muffin: 76cals, 2g fat, 11g carbs, 6g protein & 3.5g fibre
Large Muffins: 151cals, 4g fat, 22 carbs, 12g protein & 7g fibre
Such a simple but delicious low-carb meal! You can easily customize this recipe with whatever toppings you like, here's my favourite version!
-1 cup liquid egg whites
-1/4 tsp basil
-1/4 tsp oregano
-dash of salt
-15g low-fat cheddar or marble cheese –>shredded
-27g green pepper chopped and steamed for about 1:00min with a little water covered in the microwave (pour off excess water afterwards!)
-50g tomato sliced thinly
-1 tbsp chopped whole or pizza style green olives (15g)
-90mL (just under 1/3 cup) pizza sauce or pasta tomato sauce (I used Unico pizza sauce) (cover and heat in the microwave for 30sec. before topping eggs)
-additional basil/oregano for topping
-Pam cooking spray
Directions: Spray a medium-sized frying pan with pam. Heat over medium-low. Pour in the egg whites and add spices. Cook until egg just starts turning white, sprinkle your toppings over the eggs. Continue to cook over low enough heat as not to brown the egg too much while cooking it almost through. Then carefully flip the eggs like a huge pancake and cook on the other side just until set! Take off the heat and top with your warm pizza or marinara sauce and a few extra spices. Slice with a pizza cutter and dig in! You may not be able to hold this like a regular pizza but it will definitely still taste delicious!
Nutrition: 6g fat, 13g carbs, 34g protein & 5g fibre
GOOOOOOD MORNING!! Are you a volume eater? Do you like strawberries? Do you like cake? Well then, your in the right place. If not then..well, goodbye. Haha, no but really you should all try this shake especially if you are low on calories and in need of something to really fill you up while meeting your protein needs for the day minus a ton of fat. This shake turned out hugeeeee! It filled 2 of my huge tall glasses, I literally am so full as I write this.
But not only that, this shake tastes AMAZING. Just like shortcake in a cup. It's very light and fluffy but not watered down or too thin (I hate shakes that have no flavour!). It's just the perfect amount of sweetness without being overly sweet and all you want to do is keep eating more of it…which isn't a problem since there is SO MUCH. You can drink it through thick straw or use a spoon, your choice!
-10 mini ice cubes (or 92g)
-3/4 scoop(26g) cellucor Cor-fetti Cake Batter Whey(Could replace vanilla but this flavour is best!, this is what gives it part of the creamy cake-like taste!)
-112g frozen strawberries(around 3/4 cup)
-1 cup(240g) unsweetened vanilla almond milk
-1/2 cup 2% cottage cheese(TRUST ME, even if you hate it, you won't even know it's there and it's part of the secret behind the creaminess of the shake)
I am not going to say much other than..this is honestly the best cookie recipe I've made to date. These are the real deal. Fudgey, goey, chocolatey, soft, moist, all the things you look for in a good cookie. You don't taste the pumpkin, so if you aren't a pumpkin lover then have no fear, you will still adore these cookies. TRUST ME.
2-3 tbsp Truvia sweetener (or another sweetener to taste, add a little more than you think because the sweetness tends to decrease as they bake)
2 tbsp mini chocolate chips (I used the enjoy life dark chocolate chips)
Pre-heat your oven to 350*F and spray or grease a baking sheet with oil. (I used pam). Whisk together all the wet ingredients in a medium-size bowl.(Make sure the coconut oil is melted ahead of time and the molasses is heated slightly to make it easier to incorporate). In another larger bowl combine all of your dry ingredients until there are no clumps (don't add the sweetener just yet!). Now stir your wet into your dry ingredients and now add sweetener to taste. Lastly, fold in your mini chocolate chips. Drop by spoonfuls to make 9 medium sized cookies on your baking sheet.
Bake for 7-9min depending on how soft you like your cookies! DON'T OVERBAKE. Check that they are still a little soft to the touch but not squishy(they will harden a bit as they cool). Enjoy warm or re-heate later for 10secs. in the microwave for a quick treat! Store in the freezer or in the fridge in a sealed tupperware container (layer cookies with parchment paper).
A little twist on my last post..here's another version of this awesome breakfast cake. I'm not sure which one I like more now! This one is more filling though with the additional fibre! 8g in one cake.
-27g (3/4) scoop Molten Chocolate Cellucor (yes you could use a whole scoop, this just fits my macros!)
-1/4 tsp or more of truvia sweetener to taste (NOTE: The torani will help to sweeten everything as well)
-3-4 drops coconut extract(or to taste)
-Measure out 3g (about 1-2 tsp) of desiccated coconut
Directions for cake:
Spray a shallow ramekin with pam, combine your dry ingredients with a fork until no clumps are left. Stir in the wet ingredients until a smooth batter is formed (makes sure to get all the dry powder off the sides). Break the raspberries into smaller pieces and sprinkle all over the top of the batter(don't push them in!). Place in the microwave for 2:00-2:30min depending on your microwave. Stop and check the cake while cooking. You want the outside to be cooked and the inside still goey. Once it looks done, take it out and top with your coconut raspberry sauce, sprinkle the desiccated coconut and add optional walden farms chocolate syrup if desired. Enjoy!
This was inspired by Eric Johnson's original POV cake that I saw on youtube..since I am on extreme poverty macros at the moment I figured it was only fitting to make this for breakfast this morning instead of my usual shake. I gotta say, I think I'm in love…going to be making this everyday with a ton of variations. Once my macros are better these things are going to be even more amazing! For now here's my simple version of the POV cake. Hope you like it as much as I did!
-27g (3/4) scoop Molten Chocolate Cellucor (yes you could use a whole scoop, this just fits my macros!)
Spray a shallow ramekin with pam, combine your dry ingredients with a fork until no clumps are left. Stir in the wet ingredients until a smooth batter is formed (makes sure to get all the dry powder off the sides). Place in the microwave for 1:30-2:30min depending on your microwave. Stop and check the cake while cooking. You want the outside to be cooked and the inside still goey. Once it looks down, take it out and top with your peanut butter yogurt sauce and optional walden farms chocolate syrup. Enjoy!