7/16/2018 0 Comments Cafe Mocha Milkshake28g PEScience Cafe Mocha Select Protein 240ml unsweet almond milk 95g Enlightened Cold Brew Coffee ice cream Ice Blend together and top with: 18g Lite Cool Whip 12g powdered peanut butter mixed with a little water Macros: 256 cal | 29 carbs | 7.5 fat | 29 pro
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Growing up my family called me Betsy. Only those closest to me still use my nickname so when I saw this product it caught my eye and made me smile. Initially I wasn't sure what I was going to use it for but when Betsy contacted me about peanut butter cookies I had made I knew cookies were in order! The flavor of this nut butter is amazing! It's slightly sweet, yet salty and the crunch of the chia seeds gives it a perfect texture. Since I'm all about figuring out ways to sneak protein into food I opted to use PEScience Caramel Macchiato protein from their cafe series. It's really good whipped into coffee and makes an excellent 1 carb waffle so I knew the caramel/coffee flavor would pair well with the chia/cardamom in Betsy's Best. If you don't have this particular protein powder, vanilla or peanut butter (like Quest) would also work well. My favorite part of this recipe was figuring out how to keep the cookies flour free yet soft so you don't even miss the extra carbs! Betsy's Best Caramel Cashew Cookies 1/2 cup (128g) Betsy’s Best Cashew Butter w/ Chia 1 scoop (28g) PEScience Caramel Moccicato Protein Powder 2 Tbsp (24g) Truvia baking blend 2 Tbsp (24g) Truvia brown sugar blend 1/2 teaspoon baking soda 1/2 teaspoon vanilla 1 large egg Directions
Macros per cookie: 80 calories | 6.7c | 4.5f | 3.2p 2/17/2018 0 Comments Peanut Butter CookiesINGREDIENTS
DIRECTIONS In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 30-45 minutes or until firm. Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. flatten with a fork. Bake at 350° for 8-10 minutes For chewy cookies, bake on parchment paper, for crisp cookies bake directly on greased cookie sheet. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: 28 cookies (14g of dough per cookie) Macros per cookie: 57 calories | 7.9g carbs | 2.3g fat | 1.2g pro 12/6/2016 0 Comments Dark Chocolate Candy Cane MuffinsINGREDIENTS 180ml almond buttermilk** 75g dark chocolate chips 1 egg 46g liquid egg white 50g Truvia Baking Blend 30g olive oil 60g unsweetened applesauce 1 teaspoon vanilla extract 1 teaspoon peppermint extract 75g all-purpose flour 60g chocolate protein powder (I use PEScience chocolate cupcake) 1/2 teaspoon salt 1 teaspoon baking powder 32g unsweetened dark cocoa powder 25g mini chocolate chips, for topping 25-30g crushed candy cane, for topping DIRECTIONS Preheat oven to 350. Melt chocolate chips in double boiler or microwave. Let sit and come to room temperature Whisk egg, egg white and Truvia until creamy. Add in olive oil, applesauce, vanilla and peppermint. Mix well. Mix flour, protein powder, salt, cocoa powder and baking powder in a separate bowl and sift half of it into the egg mixture gradually. Stir with a spatula. Pour in the buttermilk and mix until combined. Stir in remaining flour mixture gradually. Fold in melted chocolate. Divide batter into greased muffin tin and top with mini chocolate chips. Bake for 15-17 minutes or until inserted toothpick comes out clean. Cool on wire rack and sprinkle with candy cane pieces once cooled. **to make almond buttermilk, add 1 tsp white vinegar to 1 cup (240ml) room temperature unsweetened almond milk and let sit for 3-5 minutes Makes 18 muffins Macros per muffin: 92 calories | 11 carbs | 4.6 fat | 4.2 protein 5/29/2016 1 Comment Lemon Cream Protein Cheesecake2 scoops vanilla protein (I used PEScience Gourmet Vanilla) 2 eggs 16 oz Fat Free cream cheese 60ml unsweetened vanilla almond milk 2.5g Sugar Free lemon jello mix 6g no calorie sweetener (I used Splenda) 1 tsp vanilla 1 tsp lemon extract 1 tsp baking powder 1/2 tsp salt 300g Dannon Light and Fit vanilla Greek yogurt Preheat oven to 325. In large mixing bowl, combine all ingredients until smooth. Line 9in pie pan with parchment paper and pour batter into pan. Bake at 325 for 30 min then reduce heat to 220 and continue baking for 40-50min. Remove from oven and let cool. Once cool cover in plastic wrap and refrigerate for several hours (overnight is best). Makes 10 servings PER SERVING Calories 98 | Carbohydrates 6.9g | Fat 1.4g | Protein 14.1g 4/12/2016 0 Comments Pumpkin Protein BlondiesBATTER 56g lite butter 56g unsweet applesauce 1 egg 178g pumpkin purée 56g TRUVIA brown sugar baking blend 1 tsp pumpkin pie spice 1 tbsp vanilla extract 53g Kodiak power cakes mix 16g coconut flour 62g Snickerdoodle protein (or protein of choice + 1tbsp cinnamon) 1/2 tsp baking powder TOPPING (combine in small bowl) 8g Truvia baking blend (white sugar) 1 tsp cinnamon Preheat oven to 350. Line 8x8 baking pan with foil and spray with cooking oil. In a medium microwave safe bowl, heat butter and applesauce until butter is melted. Allow to cool a little before mixing in the egg (if it's too warm it will scramble it). Mix pumpkin, vanilla, brown sugar and vanilla into egg mixture. Add Kodiak, coconut, protein and baking powder (if using) and stir until just mixed. Don't over mix as this can make the blondies tough. Spread in pan, sprinkle with cinnamon sugar topping and bake for 25-27 minutes. Allow to cool in pan at least 30 minutes before cutting into 16 squares. PER SERVING Calories 59 | Carbohydrate 7.9 grams | Protein 4.5 grams | Fat 1.9 grams |
AuthorNative Texan, Wife, Mom of 3, #girlboss Archives
December 2018
CategoriesAll Bread Breakfast Dessert Kodiak Cakes Macros Mug Cake PEScience Protein |