Here we go again with another Christmas cookie recipe! This time it’s starting to feel more appropriate, considering today we received our first snowfall of the year! It’s still only early November but I’m already ready to bring out the hot chocolate and start listening to some Michael Buble and Mariah Carey, haha. Continue reading “Perfect Almond Shortbread Cookies-Keto”
A perfect grab-and-go low-carb snack for when you are craving something sweet! These are VERY filling!
Continue reading “Low-Carb Almond Butter Chocolate-Chip Protein Bars”
GUYS. These were amazing! So simple to make and they make the perfect dessert, not too big but just the perfect amount of sweetness to fight off any chocolate cravings.
They also store well in the fridge and don’t melt immediately at room temperature which is great!(No mess!)
-1/4 cup(60g) Cream Cheese
-1/2 cup(63g) Almond Flour
-2 tbsp(15g) Flaked or Shredded Unsweetened Coconut
-2 tsp Truvia
-2 tsp Splenda (or to taste)
-1/8 tsp vanilla extract
-1/8 tsp almond extract
-1/16 tsp coconut extract(optional)
-1/16 tsp salt
-10 whole almonds
-1tsp coconut oil
-1/4 cup(60g) sugar-free chocolate chips(I use Krisda)
-Additional shredded coconut
-Finely chopped almonds
-Pinch of sweetener
(Combine on a plate or in a shallow bowl)
1. Combine all base ingredients except the whole almonds until a thick dough forms.
2. Freeze the dough for 5-7min.
3. Roll the dough into 10 small balls, placing an almond in the center of each one.
4. Freeze the dough balls on parchment for 10min.
5. Melt the chocolate-chips and coconut oil in the microwave (1-1:30min), stir until smooth.
6. Dip each ball, using a fork into the chocolate and then coat with the topping mixture.
7. Place the truffles on parchment and repeat with the rest of the the dough.
8. Freeze the truffles until chocolate is set (8-10min).
9. Store in an air-tight container in the fridge or freezer and enjoy!
Nutrition (coconut/almond topping not included): 8.5F/2.5C(NET)/2.5P & 3g fibre
Camera I use: Nikon D5100 16.2MP Digital SLR
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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
- pam spray
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!
Macros for entire recipe: 15F/24C/31P, 7g fibre
Hey guys!! ahh, it’s been too long! I’m so sorry I’ve neglected my poor website. I have been super busy with school and working on my own fitness. Anyways…because it’s beautiful fall now, I thought I’d celebrate my return with an awesome recipe inspired by the season! These oats are superrr creamy and rich & very filling! I ate double this serving size and was extremely full so I lowered it down to half the serving size which is still a lot! But they are so tasty, you will have no problem finishing the bowl!
Creamy Maple Pumpkin Pie Oats
Here’s the recipe:
-1/3 cup instant oatmeal
-dash of salt
-2/3 cup unsweetened vanilla almond milk
-1/4 cup canned pumpkin
-1/4 tsp vanilla extract
-1/2 tsp cinnamon (or to taste)
-pinch of ginger, nutmeg & allspice
-2 tsp Truvia (or more to taste)
-1/4 ounce of pecans (about 1.5-2 tbsp)
-1/5 tbsp PB & Co Mighty Maple Butter * (or sub, 1/2 tsp natural PB + 1/4 tsp maple extract or 2 tsp sugar-free or natural maple syrup )
Directions: Combine almond milk oats and salt in a medium sized microwavable bowl and microwave for 1:40-2:00min or until oats have reached your desired consistency(you want them a little runny since you will be adding pumpkin and PB). Next stir your pumpkin into the cooked oats, add your spices & sweetener, top with maple butter and pecans! Stir just before digging in. Enjoy your beautiful fall breakfast!
**Tip** These oats would also be great topped with apple slices or raisins & paired with a side of scrambled egg whites**
Nutrition Facts per serving: 200 calories, 11g fat, 20g carbs, 4g fibre, 6g protein
Bonus: 52% of daily vitamin A (%) & 32% of daily Calcium (%)
Woah, that title is a mouthful! So, I’ve got another great recipe for you all. This one contains a special “surprise”… Actually it’s not much of a surprise but I added spinach to this pudding! It’s my new favourite thing to do because you get all the goodness of greens but without the taste. This is perfect to use up all that spinach that you just can’t bring yourself to eat! Don’t like spinach? No worries, you will like this pudding! It is creamy and delicious, it feels like you are eating dessert for breakfast. Topped with a few crushed pecans and mini dark chocolate chips, this is absolutely decadent.
1/2 cup almond milk
1 scoop vanilla protein powder( I used designer whey french vanilla)
1/2 tbsp natural almond butter
1 tbsp cocoa powder
1/4 cup quick oats
1 tsp flax seed
1/4 tsp xanthan gum (could possibly sub flax seeds)
1/2 tsp vanilla extract
1 handful of spinach
2 drops stevia (or honey/agave/maple syrup/splenda)
8-9 ice cubes
Directions: Place all ingredients in a blender(start with ice) and blend until smooth and creamy. Add a little extra xanthan gum if necessary or more/less ice and almond milk depending on how thick you want your pudding! Top with pecans/mini chocolate chips or sugar-free chocolate syrup( recipe coming soon to the site!).
Calories: 287 (my protein powder is 100cals a scoop)
I also made these delicious skinny chocolate protein pancakes with my own sugar-free chocolate syrup, peanut butter and bananas for breakfast the other day. They were so good! (Recipe from dashingdish.com)
I hope you all love smoothies as much as I do because this one is a keeper! I previously made a blueberry almond smoothie with just blueberries and it was okay but with the addition of banana this shake was amazing! It requires no additional sweeteners since it is already very sweet on it’s own. It’s also great for a quick breakfast if you are in a hurry! Here’s what you’ll need: Take me to the recipe!
Oh my gosh! It’s finally here! I am leaving to go on vacation to the Caribbean. Today is my last full day of posts then I am off for a week! So don’t stop following me, I will have plenty of interesting pics to share when I get back! 😉 I also plan on trying lots of new food, I might possibly try to post a little while I am away so look out for that! But just in case, as a nice post before I leave I decided to do something a little crazy.. last night I went to work designing a recipe to use up my poor avocados before I have to leave. They will all go bad if I don’t eat them so I have been overdoing it a little with avocado lately…lol. Anyways this delicious unique recipe is a perfect filling and healthy, high protein breakfast just in time for st.patties day, that you can have ready in minutes the night before! Want to know how to make it? Keep reading! Take me to the recipe!
Hey everyone! I am so happy to share with you this recipe but also if you’ve been to my site before, you may notice I have a new header! Okay, so..not that exciting to all of you but it took a lot of work to create a new one! I felt like my old header was a little out of date since I made it when I first created the website. This new header is much prettier in my opinion, haha and it better reflects me! Anyways, before I get on to the recipe I just have to tell you my reason for not posting yesterday..Well, I was making my after school snack as usual and I poured myself a tall glass of water. If you don’t know, I am probably one of the most clumsy people you will meet. So of course, I spilt my whole glass of water. Now that would have been alright, I mean it’s not hard to clean up water but where of all places did that water land? That’s right, all over my Macbook Pro. As you might picture, I immediately started to freak out and turned the laptop upside down as it dripped out water. I put it on a towel upside down like that with a fan blowing on it for the rest of the day and today I cautiously tried turing it on and I am soooo happy to say it works! (Knock on wood). I guess macs are tougher then you might think! So that is the reason I didn’t post anything that day! Just thought I’d share :). Now finally onto the recipe!! Blueberry Almond high Protein Smoothie! *No there is no protein powder. This drink is perfect as a filling quick breakfast! Take me to the recipe!