This pudding is packed with protein, fibre and loaded with nutrients. 1 serving will keep you full for hours. It’s silky smooth and fantastic topped with berries and shredded coconut or whatever else your heart desires. You never have to feel guilty about eating pudding again! Continue reading “THE BEST & EASIEST Low-Carb Chocolate Pudding”→
Today was a great day, finished all my cardio, slept in a bit & oh..just got the best package ever. Don’t you love it when you hear the doorbell ring and you just know..Yup, like Christmas morning, my Cellucor 3 pack of protein showed up! Of course I tore into them and opened each one immediately (although I wasn’t planning to use them until later). They all smelt amazing. I ordered the Molten Chocolate and Cor-fetti cake batter flavours. In this recipe I used the chocolate of course..because I am a chocolate girl 100%. But I am crossing my fingers that Cor-fetti will change that for me.
Anywho, whipped up this little aesthetic beauty before bed. I am currently writing this post as I posted a photo without the recipe and am now getting multiple complaints..haha I guess i should stop torturing you all with my food porn but I can’t help but be a bit lazy when It comes to typing out the recipe.
BUT I am doing this for you guys at 1:00am because I love you all soooo much and I know you can’t wait another minute to make one of these delicious creations for yourself.
Did I mention this was outrageously delicious & chocolatey? Oh, and yes. The macros are for the entire single serving loaf. So no sharing required. (Not like that was an option anyways.. 😉 hehe. )
Okay, done rambling, here’s what you’ve been waiting for.
27g (0.8 scoop) Cellucor Molten Chocolate Whey (you could probably do a full scoop, just fitting my macros here, haha)
1 tbsp almond flour
1 tbsp unsweetened cocoa powder
1/16 tsp baking soda
1/16 tsp baking powder
dash of salt
1-2 tsp truvia sweetener (more or less to taste, also depends on the ripeness of your banana, I usually use a little extra as the sweetness tends to diminish a bit with baked goods using protein powder)
1/2 mashed ripe banana(63g)
2 tbsp egg whites
2 tbsp 0% plain greek yogurt
1 tsp coconut oil melted
1/4 tsp vanilla extract
1 tsp mini chocolate chips (6g) (I used the enjoy life brand)
1/2 tbsp natural almond butter
Directions:Preheat your oven to 350*F. Spray a single serving loaf pan or ramekin with pam/olive oil spray, set aside. Combine your dry ingredients until no clumps are left. Combine the wet ingredients in a separate bowl. (Do not stir in chocolate chips or the almond butter!). Next stir the wet into the dry ingredients and combine until smooth, taste and add additional sweetener as desired. Spoon the batter into your greased ramekin or pan, now swirl in the almond butter and sprinkle chocolate chips on top. Place in the centre of the oven for 15-20min. (Baking time will vary depending on the pan you choose, DO NOT OVERBAKE. )Watch closely and when a toothpick comes out clean, it’s done! You can also under bake it slightly if you are one of those people like me that like things a little fudgey still in the centre…haha. And that’s it! Let it cool for about 5 minutes and eat with a spoon or cool completely and remove from the ramekin/pan and place on a plate. Top with whatever your heart (*ahem* macros..) desire. Enjoy!
Um, okay let me just say, don’t knock it until you try it. The richness of this dessert ahem, breakfast was outstanding. It’s better than regular chocolate pudding plus it’s much more filling, low-carb and packed with fibre and protein. Can it get any better?
Who says you can’t have chocolate for breakfast?
1/2 scoop Cellucor Red Velvet Cake Batter Whey (My new favourite protein! you can purchase it here: http://www.bodybuilding.com/store/cellucor/cor-performance-whey.html?&_requestid=1278536 )
75g very ripe Avocado
2 tbsp almond milk (or a little more depending on the consistency you prefer)
1 tbsp natural Almond Butter
1 tbsp cocoa powder
1/4 cup egg whites (2 large egg whites)
2 tbsp 2% cottage cheese
2 tbsp 0% greek yogurt
1/4 tsp vanilla extract
dash of salt
1/8 tsp xanthan gum (for texture purposes, it makes it less icey. If you don’t have this, it will just come out little less smooth but will taste the same!)
15 small ice cubes (More for a more ice-cream-like consistency)
Optional: Truvia or another sweetener to taste (Personally I found it sweet enough and didn’t add any but it’s up to you!)
Place the ice in the blender along with the egg whites and all other ingredients (I find it blends better with the dry ingredients placed on top). Blend until smooth and add additional ice or almond milk if necessary to reach desired texture. Now place in a bowl and devour! Or feel free to go crazy with some toppings..like coconut, chocolate chips, fruit etc!
Nutrition Facts(serves 1 but could easily make 2 smaller servings): 391 calories, 24g fat, 11g carbs, 33g protein, 11g fibre
Today I had some amazing oats, recipe idea curtsey of Nutritionist in the Kitch. I changed it up a bit by using almond butter and blueberries for topping but kept the base the same. This recipe is simple and delicious and you can easily customize it to your own tastes! It is also high protein and very filling! Perfect for an active day ahead! The oats are so creamy and delicious, you would never know their are egg whites in there!
-3/4 cup water (add more or less based on the consistency you like)
-1/2 tsp cinnamon
-1/4 tsp salt
-1 tsp flax seed (optional)
-1/3 cup large flake oats(not quick cooking or instant!)
-1/4 cup egg whites
-2-3 drops stevia sweetener (or another sweetener to taste)
-1/4 tsp vanilla extract
-1 tbsp almond butter
-1/4 cup frozen blueberries mixed with 1/2 tsp sweetener heated in a microwave until hot
-Additional cinnamon for topping
-2 tbsp Almond milk (again optional but recommended!)
Directions: In a small pot bring first four ingredients to a boil. Once boiling, stir in 1/3 cup of oats, cover and reduce to a simmer. Simmer for 5-7 minutes and stir occasionally until oats have soaked up a little more than half the water. Next pour in your egg whites and whisk quickly, cooking for 3-4 minutes until oats begin to thicken and mixture becomes creamy. Take off the heat, stir in sweetener/vanilla and top with your almond butter and blueberries, add a drizzle of almond milk and a sprinkle of cinnamon. Enjoy!