Saturday, April 19, 2014

Carrot Cake Protein Waffle

Yes, I am completely and utterly obsessed with waffles and I am not sorry about it. I was determined to make them in all the flavors I could think of. Obviously between this and the last recipe I shared, I am on a carrot cake kick. Since it's Easter weekend and I am traditional and cheesy like that, I created a Carrot Cake Protein Waffle recipe. Best idea I had in a while.
INGREDIENTS:

  • 1/4 cup (30 g) spelt flour (can sub oat or whole wheat pastry)
  • 4 Tbsp (20 g) Cinnamon Swirl Cellucor Whey (use code: SPOONFUL to get 20% off + free shipping when you sign in on Cellucor.com)
  • 1 egg white
  • 1 Tbsp (20 g) non-fat Greek yogurt
  • 2 Tbsp (40 g) jarred carrot baby food
  • 1 Tbsp unsweetened vanilla almond milk
  • 1/2 tsp each baking powder and vanilla extract
  • 1/4 tsp cinnamon 
  • 2 packets Stevia (I used 1 Kal Stevia scoop)
  • Cream Cheese Drizzle: Mix 1 Tbsp (16 g) fat-free cream cheese with 1-2 Tbsp almond milk and Stevia to taste.
DIRECTIONS
  1. Mix dry ingredients in a small bowl.
  2. Add wet ingredients to dry and mix well to form waffle batter.
  3. Spray your pre-heated waffle maker w/ non-stick spray of choice and make your waffle.
  4. Top with cream cheese drizzle and any other toppings you like and enjoy!
Nutrition for waffle w/ cream cheese drizzle: 282 calories, 33 g carbs, 27 g protein, 7 g fiber (minus 1 g carb and 2 g protein if omitting drizzle)

Thursday, April 17, 2014

One Minute Single Serving Carrot Cake

Since Easter is right around the corner, I was craving carrot cake. Carrot cake is one of those desserts that I used to actually not really care for, but now, I LOVE all things carrot cake! I mean, it has carrots so it must be healthy right? Not really the case with typical carrot cakes, but I created one that is healthy, easy to make, and the perfect portion for just one person. All for you! Enjoy!
INGREDIENTS:

  • 3 Tbsp (23 g) spelt flour (can sub oat or whole wheat pastry)
  • 3 Tbsp (15 g) Cellucor Cinnamon Swirl Whey (use code: SPOONFUL for 20% off + free shipping when you log in and purchase on Cellucor.com)
  • 1 Tbsp (6 g) flaxseed meal (can sub almond meal)
  • 1 egg white
  • 2 Tbsp (~40 g) jarred baby carrot food
  • 1 Tbsp (20 g) non-fat plain Greek yogurt
  • 1 Tbsp unsweetened vanilla almond milk
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 Stevia packets (I used 1 Kal Stevia scoop)
  • Cream Cheese Frosting: Mix 1 Tbsp (16 g) fat-free cream cheese with a splash of almond milk and Stevia to taste.

DIRECTIONS:
  1. Spray/grease a mug.
  2. Add dry ingredients first and sift around.
  3. Next, add wet ingredients and mix well to form mug cake batter.
  4. Microwave for 1 minute and then for an additional 15-30 seconds if necessary. Don't overcook so it stays nice and moist.
  5. Flip mug over onto a plate and frost with cream cheese frosting.
  6. Top with walnut pieces, grated carrot, additional cinnamon or any other toppings you like and enjoy!

Nutrition for cake w/ frosting: 252 calories, 4 g fat, 28 g carbs, 24 g protein, 7 g fiber.

Sunday, April 13, 2014

Cookies 'N Cream Protein Waffle

When I said I would create protein waffles in all the flavors, I was not messing around. One of my favorite flavors ever is Cookies 'N Cream and I happen to really dig the Cellucor whey Cookies 'N Cream flavor also. It has little cookie crumb pieces in it and the flavor is spot on. This waffle was another hit and has been my post-workout fuel of choice the past few days. Dessert for breakfast is always fun. Especially when it is healthy. Double whoop. Enjoy!
INGREDIENTS:

  • 1/4 cup (30 g) spelt flour (can sub oat or whole wheat pastry)
  • 1/4 cup (20 g) Cellucor Cookies 'N Cream whey (use the code: SPOONFUL and get 20% off + free shipping when you sign-in on Cellucor.com)
  • 1 large egg white
  • 2 Tbsp (40 g) fat-free plain Greek yogurt
  • 1 Tbsp (20 g) unsweetened applesauce
  • 2 Tbsp unsweetened vanilla almond milk
  • 1/2 tsp each baking powder and vanilla extract
  • 2 packets of Stevia (I used 1 Kal Stevia scoop)
  • Toppings: 2 Tbsp fat-free whipped cream (optional), and Walden Farms or other sugar-free chocolate syrup. You can also make your own by mixing 1 Tbsp unsweetened cocoa powder with a little Stevia and almond milk to desired consistency)
DIRECTIONS:
  1. Pre-heat waffle maker and mix your ingredients in a small bowl.
  2. Spray/grease waffle maker w/ non-stick spray of choice
  3. Cook your waffle.
  4. Add toppings and enjoy!
Nutrition for waffle: 247 calories, 2 g fat, 27 g carbs, 27 g protein, 5 g fiber 
Nutrition for waffle w/ whipped cream and WF chocolate syrup: 252 calories, 2 g fat, 28 g carbs, 27 g protein, 5 g fiber

Thursday, April 10, 2014

Protein Blueberry Muffins

I truly am on a protein muffin kick. I can mostly attribute that to my handy dandy silicone baking muffin/cupcake molds which make for the easiest clean-up ever. I don't have to wash the muffin tray and they literally pop right out after baking with absolutely NO sticking or mess. The rest of my muffin obsession is due to the fact that they are the easiest "grab 'n go" snack for me during the busy work days during the week. Thanks to Trader Joe's, I grabbed some blueberries that were on sale. Then, I realized I had my Blueberry Muffin Mix 'Ns flavor that I had yet to try. So, naturally, I made Protein Blueberry Muffins. Enjoy!
INGREDIENTS:

  • 1.5 scoops (50 g) Cellucor Whipped Vanilla Whey Protein (use code: SPOONFUL for 20% off + free shipping when you sign-in on Cellucor.com)
  • 3/4 cup (90 g) spelt flour (can sub oat or whole wheat pastry flour)
  • 2 Tbsp (15 g) coconut flour
  • 2 large egg whites
  • 1/2 cup (113 g) non-fat Greek yogurt
  • 1/4 cup (50 g) unsweetened applesauce
  • 3/4 cup unsweetened vanilla almond milk
  • 1 tsp of each baking powder, cinnamon, vanilla extract
  • 1/2 cup (70 g) blueberries
  • 1/3-1/2 cup baking Stevia to desired sweetness (I used 4 Kal Stevia scoops)
  • Optional: Shake some Blueberry Muffin flavored Mix 'Ns on top of each muffin before baking
DIRECTIONS:
  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl, measure and add dry ingredients (whey protein, spelt flour, coconut flour, baking powder, cinnamon, Stevia.
  3. Measure and add wet ingredients (egg whites, Greek yogurt, applesauce, vanilla extract)
  4. Pour in half of the blueberries and mix into batter.
  5. Distribute into 12 muffin molds/liners in a cupcake/muffin pan and add the rest of the blueberries on top of each muffin.
  6. Bake for about 15-17 minutes or until cooked through.

Makes 12 muffins
Nutrition per muffin: 70 calories, 1 g fat, 9 g carbs, 6 g protein, 2 g fiber

Saturday, April 5, 2014

Birthday Cor-Fetti Cake Protein Waffle

What do you do when you score a waffle maker on clearance for $8 bucks at Target? You buy it (duh, $8.00 for a waffle maker is unheard of) and then you go home and make a waffle using your favorite flavor of Cellucor protein powder. Top it with sprinkles or it doesn't count. That is exactly what I did....
BOOM.

INGREDIENTS:

  • 1/4 cup (30 g) spelt flour (can sub oat or whole wheat pastry)
  • 1/4 cup (20 g) Cellucor Cor-Fetti Cake Batter whey (get 20% off + free shipping when you sign-in and purchase on Cellucor.com)
  • 1 egg white
  • 2 Tbsp (~40 g) non-fat Greek yogurt
  • 1 Tbsp (~20 g) unsweetened applesauce
  • 2 Tbsp unsweetened vanilla almond milk
  • 1/2 tsp each baking powder & vanilla extract
  • 2 packets Stevia (I used two Kal Stevia scoops)
  • 1/4 tsp cinnamon
  • Toppings: 1/2 large banana (~50 g), 1 tsp sprinkles, 2 Tbsp fat-free whipped cream, and sugar free syrup
DIRECTIONS:
  1. Pre-heat waffle maker and mix your ingredients in a small bowl.
  2. Spray/grease waffle maker with non-stick spray.
  3. Cook your waffle.
  4. Add toppings to waffle.
  5. Eat and ENJOY! 
Nutrition for waffle: 250 calories, 2 g fat, 27 g carbs, 26 g protein, 4 g fiber
Nutrition for waffle w/ toppings: 312 calories, 2 g fat, 42 g carbs, 27 g protein, 5 g fiber

Sunday, March 23, 2014

Hot Fudge Sundae Protein Pancakes

If you took a Hot Fudge Sundae Pop-Tart and turned it into pancake form, I think it would maybe look a little something like this....
Well, but then of course I had to go and add some protein power to them, because muscles. I also had to make them healthy, because I'm on that #SpringShred grind. Oh, and then sprinkles, because HAPPINESS. Not sure how much sense that makes to you, but welcome to my brain. Hope you enjoy them as much as I did!

INGREDIENTS:

  • 1/2 scoop (16 g) Cellucor Molten Chocolate Whey (use the code: SPOONFUL for 20% off + free shipping on cellucor.com)
  • 1/4 cup (30 g) spelt flour (can sub oat or whole wheat pastry)
  • 1/4 cup (60 g) liquid egg whites
  • 2 Tbsp (40 g) canned pumpkin
  • 1/2 Tbsp (2 g) unsweetened cocoa powder
  • 1/2 tsp each baking powder & vanilla extract
  • 2 packets of Stevia (I used 1 Kal Stevia scoop)
  • 1/4 banana (32 g) sliced
  • 1 tsp sprinkles
Whipped Vanilla Frosting: Mix 2 Tbsp (30 g) fat-free Greek yogurt with 1 Tbsp (5 g) Cellucor Whipped Vanilla Whey and Stevia to taste.

DIRECTIONS:
  1. Measure and pour chocolate whey, spelt flour, cocoa powder, baking powder, and Stevia in a bowl.
  2. Add canned pumpkin, liquid egg whites, and vanilla extract and mix to form a thick batter.
  3. Spray a pan/griddle heated to low-medium heat with non-stick spray of choice and make your pancakes.
  4. Top each pancake layer with banana slices, frost with vanilla frosting, add sprinkles, and sugar-free chocolate syrup (I used Walden Farms) if you like. Enjoy!
Nutrition: 314 calories, 2 g fat, 39 g carbs (32 g w/o banana), 29 g protein, 7 g fiber for all pancakes and toppings.

Thursday, March 13, 2014

Chocolate Chip Banana Protein Bread

So, earlier this week, I noticed I had a couple supa dupa ripe bananas that were going to go to waste if I didn't use them. There is nothing worse than wasted food, so naturally, I took this as a sign that I needed to create some sort of banana something. For being so obsessed with bananas to the point where I probably match a monkey's amount of consumption, I am surprised I don't have any banana recipes posted yet to my website. I am SLACKING. I decided that everyone loves a good banana bread/muffin, so that's what I went with. I will have to say that my inspiration came from the Banana Nut Muffin Quest Bar, only I subbed the nuts for chocolate chips. I did this for two reasons:
1. Because chocolate.
2. Because I didn't have any walnuts and was too lazy to go to the store just for that.

It worked out just fine though. I mean, once I licked the bowl of any remnants of batter (salmonella, whateva, #yolo), I knew that if this was any indication of how the actual bread would taste, I would be able to have some bomb chocolate banana protein bread to eat the next few days and share the recipe with all of you.

INGREDIENTS:
  • 1.5 scoops (50 g) Cellucor Whipped Vanilla Whey Protein (use the code: SPOONFUL to get 20% off + free shipping on Cellucor.com.) 
  • 1 cup (80 g) + 1/4 cup (20 g) old-fashioned oats (grind 1 cup to flour)
  • 1/4 cup (26 g) flaxseed meal 
  • 1 whole egg & 1 egg white
  • 150 g (1 cup sliced or one extra large) very ripe/mashed banana
  • 1/3 cup (75 g) non-fat plain Greek yogurt
  • 1/2 cup (120 mL) unsweetened almond milk
  • 1/2 cup or so baking Stevia (I used 4 Kal Stevia scoops, amount of Stevia will be up to your desired sweetness preference as the banana already adds some sweetness)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 Tbsp (7 g) mini chocolate chips
DIRECTIONS:
  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl, measure and add dry ingredients (protein powder, oat flour, dry oats, flaxseed meal, Stevia, cinnamon, and baking powder)
  3. Next, measure and add wet ingredients (egg and egg white, mashed banana, Greek yogurt, almond milk, and vanilla extract.
  4. Mix and mix well to form batter.
  5. Throw in the chocolate chips and fold into batter.
  6. Line a loaf pan with parchment paper (easiest clean up, I SWEAR), or just spray well with non-stick spray of choice and transfer batter to loaf pan.
  7. Bake in the oven for approximately 15-18 minutes or until cooked though. It will vary on your oven. Mine took about 17 minutes. 
  8. Cut into 12 even pieces and enjoy!
Nutrition per slice: 84 calories, 2 g fat, 10 g carbs, 7 g protein, 2 g fiber