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6/14/2016 0 Comments Protein Banana Bread 106g Kodiak Cakes flapjack mix
28g coconut flour 64g Vanilla protein 2 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 126g unsweet applesauce 56g Lite butter 80g Truvia brown sugar blend 2 eggs 250g mashed bananas Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, protein, cinnamon, baking soda and salt. In a separate bowl, cream together applesauce, butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Makes 8 servings PER SERVING Calories 189 | Carbs 27.2g | Fat 5.5g | Protein 11.8g
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5/29/2016 1 Comment Lemon Cream Protein Cheesecake 2 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 5/16/2016 0 Comments Blueberry Cookie Crumble Mug Cake BATTER
18g PeScience Gourmet VanillaProtein 26g Kodiak Cakes Organic Oat Flapjack Mix ¾ tsp baking powder 46g liquid egg white 60ml unsweetened vanilla Almond Milk ½ container Chobani 100 calorie Blueberry Cookie Crumble Greek yogurt, divided FILLING Remaining yogurt TOPPING 18g Lite Cool Whip 30g blueberries Yogurt crumble topping Mix dry ingredients, then add wet. Pour into mug sprayed with cooking spray. Heat in microwave 90 seconds or until set. Slice cake in half and layer with yogurt. Top with Cool whip, blueberries and crumble topping. PER SERVING (1 mug cake) Calories 373 | Carbohydrates 47 grams | Fat 7 grams | Protein 36 grams 4/12/2016 0 Comments Pumpkin Protein Blondies BATTER 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 |
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