Tag Archives: dessert

Protein Puppy Chow!

As a kid I can still remember getting excited whenever someone said their mom made puppy chow for the class. That sugary coating, delicious peanut butter, and then the crunch of the crisp cereal. What a fantastic dessert. Fast forward to the adult years, and the love hasn’t changed, but the effect on my waistline does. One day I was standing in the kitchen looking at my box of Oreo cereal and decided it was time to make a healthier protein packed  puppy chow.  This recipe is extremely easy and time saving with minimal ingredients and equipment needed. 

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Macros: 8 servings

Calories – 230

Fat – 7.5g

Carbs – 32.4g

Protein – 8.8g

Ingredients:

84g Semi Sweet Chocolate

60g Honey

60g Favorite Peanut Butter 

120g Favorite cereal

2 Scoops Muscletech Vanilla Whey 

34g Powdered peanut butter 

Large zip-lock bag

Instructions:

  1. Melt  semi sweet chocolate,  honey,  peanut butter(I used biscoff😍) in a large bowl.
  2. Once melted, mix the chocolate mixture together.
  3. Place your cereal into the bowl with the  and mix well fully covering the cereal .
  4. Place your protein and powered peanut butter in a large zip-lock bag and mix.
  5. Pour in cereal mixture, close the bag and shake! Shake until all powder has been incorporated on the cereal.
  6. Pour into a bag and devour!! 

Here are a few things you might need! 

 MuscleTech Premium Gold 100% Whey Protein, Premium Whey Protein Powder, Instantized and Ultra Clean 100% Whey Protein, Vanilla Ice Cream, 2.2 Pounds

PB2 Powdered Peanut Butter Bundle, 16 oz (Pack of 2)

Hershey’s Sugar Free Semi-Sweet Baking Chips – 8 oz – 2 pk

Epic Spreads Nut Butter (White Chocolate Peanut Cashew Coconut)

Here are a few other great pages!

Maple Pumpkin Muffins w/ White Chocolate

No bake Chocolate Banana Oat bars!

Double Chocolate Banana Bread 

 

 

Maple Pumpkin Muffins w/ White Chocolate

It’s pumpkin season fam, so be prepared for all the 🎃 recipes, and everything else fall related! Muffins also happen to be a great fall food, and pumpkin n protein bake amazing together so this was set up for success from the word Go.

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Maple pairs absolutely fantastic with pumpkin, and pumpkin also pairs great with w.chocolate, so that led to today’s flavor
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Maple pumpkin Oat Muffins with White Chocolate –

162 cals / 5.5 f / 19.4 c / 8.4 p

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Ingredients :

44g cin @muscletech whey

80g old fashioned oats 

1 whole egg 

1 tbsp melted butter

20g Splenda brown sugar

244g pumpkin

50g maple @waldenfarmsinternational 

1/2 tsp vanilla

1/4b tsp maple extract

1/4 tsp @amoretti Cinnabon extract

1/4 tsp salt

1 tsp baking powder

28g W. Choc chips 

Instructions:

1. Preheat oven to 330 degrees
2. Mix everything in a bowl

3. Place batter in lined muffin pan

4. Bake at 330 for 20-25 min.

5. Let cool 10 min, then devour

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Here’s a list of things you might need!

 

Quaker oats, old fashioned, 2 5 lb. bags, 100+ servings 10-lb

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound

Ghirardelli Classic White Chocolate Chip, 11 Ounce, 2 Packs

Farmers Market Pumpkin Puree 100% Organic 3x15oz

Splenda Brown Sugar Blend, 16-Ounce Packages (Pack of 2)

Imitation Maple Extract 2 oz

Here are a few pages you might like! 

No bake Chocolate Banana Oat bars!

Double Chocolate Banana Bread

The Big 3

Be sure to give this a like and a share! Be sure to follow me on Instagram and Facebook as well! 

Double Chocolate Banana Bread

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One of my absolute favorite things to do when trying to get inspiration for new recipes is to take recipe videos that I seen shared often on Facebook by Tasty, Delish, or various other pages and trying to make a healthier twist on it. That still holds true for today’s recipe as well. Today, we are using up those pesky browning bananas that you just don’t want to peel and eat anymore. To often I’ve seen people get rid of over ripe bananas, but if you don’t know already that’s when they are best for baking! Check out how to make this moist, dense, and rich double chocolate bread. 

Macros: 

Calories – 249

Fat – 6.9 g

Carbs – 43.6g

Protein – 7.6g

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Ingredients:

112g Lite Butter 

288g Mashed Banana

100g Truvia or granulated sugar of choice 

50g Splenda Brown Sugar 

115g Greek Yogurt 

1 Whole Egg

1 tsp Vanilla extract

1/2 tsp kosker salt

1 tsp baking soda 

35g Cocoa Powder 

1 Scoop Muscletech Chocolate Whey 

100g All Purpose Flour 

42g Chocolate Chips 

download

Instructions:

Preheat oven to 340 degrees. 

Spray and prepare a bread tin. I placed a sheet of parchment in the bottom. 

1. In a bowl place in your butter and sugars. Beat until combined. 

2. Next place in your egg, yogurt, vanilla, and banana in the bowl and combine. 

3. Now add in your flour, cocoa, salt, whey, and baking soda. Mix evenly, making sure all of your cocoa is distributed. 

4. Now pour your batter into your prepared bread pan. Pour your chocolate chips evenly over the top of the batter then place pan into the oven. 

5. Bake for roughly 40-50 minutes, checking periodically. Once the jiggle is out of the bread your done. Use the toothpick test to double check if done. 

6. Take the loaf out of the oven and place on a cooling rack for at least 20 minutes to cool. 

7. Once cool remove from bread pan and either allow to finish cooling or slice and eat! 

You can get really creative with this bread. I’ve given you a fantastic base for playing with flavors! You could add fruits, nuts, peanut butter, any flavor chips you want to use, or anything else you can think of! I preferred putting this loaf in the fridge for awhile so the flavors set and it got cold. 

Here are a few things you might need! 

Good Cook 8 Inch x 4 Inch Loaf Pan
Checkered Chef Cooling Rack Baking Rack. Stainless Steel Oven and Dishwasher Safe. Fits Half Sheet Cookie Pan
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Milk Chocolate, 3.97 pounds
Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary)
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
HERSHEY’S Natural Unsweetened 100% Cocoa, Baking/Beverage, Gluten-Free, 23 Ounce Can
Nestle TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. Bag

Check out one of my recent videos! 

Here are a few other pages you might like!

The Big 3

Blueberry Oat Bake

Eat more Food, Lose more weight! Save calories while dieting!

AI Sports Nutrition Protein Review

If you liked this recipe please give it a like and a share!  

 

Blueberry Oat Bake

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Just look at that beauty. Feast your eyes on the next treat you’re about to make for yourself. You might make with the intentions of sharing, but once you bite into this soft, fluffy, moist, delicious bar your not going to want to share. Eat it warm, cold, plain, or spice it up with toppings anyway is a good way as long as your eating it! 

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I thought some fat free cool whip, fresh blueberries, and some cinnamon @epicspreads would be a great combo! 

Macros: Per 9 Slices

Calories – 150

Fat – 5.8g

Carbs – 15.6g

Protein – 7.8g

Ingredients:

80g Oat Flour(ground up oatmeal)

44g or 1 scoop of Whey(I used MT Cinnamon)

100g Truvia or granulated sugar of choice

1/4 tsp Xanthan Gum(Optional. I added to experiment but not sure it made much difference.)

21g Lite butter 

28g Coconut Oil (melted)

115g 0% Plain Greek Yogurt

1 whole egg whipped

4 oz Low fat milk or milk of choice

46g Liquid egg whites

1 tsp vanilla extract 

1/4 tsp salt 

1 tsp cinnamon (optional)

75g Fresh Blueberries

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Instructions:

(Preheat oven to 350 degrees)

(Prep steps: Whisk Eggs, Grind oats into flour, spay a 8×8 pan with non stick spray, use parchment paper if you would like, melt butter, melt coconut oil.) 

1. Add all of your dry mix together in a medium bowl and combine well. Feel free to add in your blueberries as well and gently cover them in your dry mix.

2. In a separate bowl add in all of your your wet mix.  Whisk everything together until combined. 

3. Proceed to add your dry mix into your wet, folding with a spatula gently well you do. Careful not to mash your blueberries. 

4. Place into prepared 8×8 pan and bake in the middle of the oven for roughly 25-30 minutes. Use the toothpick test to check if done to be sure.

5. Once baked, remove from oven and place on cooling rack for at least 15 minutes. After 15 minutes feel free to slice and eat!

Serving

I topped mine with fat free cool whip, fresh blueberries, and @epicspreads cinnamon peanut butter. This bake would also be fantastic with a bit of honey and a dash more of cinnamon paired with a hot cup of coffee for breakfast, a nice snack, or for dessert with a scoop of ice cream! Check out a few ice cream recipes here – Coffee Ice cream Nice Cream

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Here are a few things you might need to make this happen!

Nordic Ware 47500 Naturals Aluminum Commercial 8″ x 8″ Square Cake Pan, Silver
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 32 Ounce
Truvia Natural Sweetener Baking Blend 2.5LB
Viva Naturals Organic Extra Virgin Coconut Oil, 16 Ounce
Epic Spreads Nut Butter (Cinnamon Roll Peanut Cashew Coconut)
Bob’s Red Mill Old Fashioned Regular Rolled Oats, 32-ounce (Pack of 4)
Xanthan Gum Gluten Free(8 oz) – USA Packaged & Filled in a Dedicated Gluten & Nut Free Facility
Simply Organic Ground Cinnamon, 2.08 Ounce
Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary) 

Here are a few other pages you might like!

Eat more Food, Lose more weight! Save calories while dieting!

Muscle Brownies(LnL)

Chocolate Chip Apple Cinnabun bake

All About Donuts!

Check out my latest video!

High Protein Chocolate Mousse

Dessert is usually the enemy when it comes to making things healthy, or the first thing to go when trying to cut off a few extra pounds. For me, that just doesn’t work. In the kitchen today I decided to whip up an extremely QUICK and extremely EASY Chocolate Mousse or the fancy name or pudding for those that don’t wanna eat classy haha. This mousse is not only HIGH PROTEIN, but its LOW FAT and LOW CARBS, so this chocolate dessert is a hard one to pass up on. 

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Macros:

Calories – 175 cal

Fat – 2.3g

Carbs – 11.4g

Protein – 25.5

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Just look at this bite! Yum! 

Ingredients:

4 oz Unsweetened Almond Milk

32g Muscletech Chocolate Casein

5g Unsweetened Cocoa

6g Truvia or other graulated sugar/sweetner

Instructions:

1.  Place all of your ingredients into a blender. I used a small personal Ninja. Blend until combined well. You are looking for a smooth, thick, doesn’t run off your spoon consistency. Depending on the type of protein you use, you may have to adjust your liquid level.

2. Eat right out of the blender, or get creative and spice it up! I made mine into a pudding cup and layered it with Fat Free Cool Whip, then topped with Walden Farms Chocolate Syrup and a reduced fat Oreo!

Here are a few things you might need!

 

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
MuscleTech Nitro Tech Casein Gold 100% Protein Powder Chocolate Supreme, 5 Pound
Walden Farms Calorie Free Chocolate Syrup 24 oz
HERSHEY’S Natural Unsweetened 100% Cocoa, Baking/Beverage, Gluten-Free, 23 Ounce Can
Nutri Ninja Pro (BL456)

Check out my latest Youtube Video!

Here are a few other pages you might like! 

MTS Cookies & Creme Protein Review

Walden Farms Top 5!

Cheesecake 3 Ways, Bday/CnC/Smores

Arctic Zero(New Flavors)

Don’t forget to hit like! 

Pumpkin and Butternut Squash Pie

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Something about a piece of pie covered in ice cream that just gets my taste buds going. I was cleaning out my freezer the other day and came across some frozen butternut squash. No idea why, but my first thought was instantly; let’s make a pie! Was debating on what would go good with the squash, so I got to thinking. Pumpkin is very similar, so I used that as more filling, then definitely want to incorporate all the usual spices, such as cinnamon and nutmeg. After that, you really can get as creative as you want! Enjoy this pie cold or warm(I prefer cold), as breakfast, dessert, or a snack whenever!

Macros: Makes 8 servings

Calories – 301

Fat – 8.6g

Carbs – 44.6g

Protein – 10.8g

Macros w/out crust: Makes 8 Servings

Calories – 201

Fat – 2.6g

Carbs – 32.6g

Protein – 9.6g 

Ingredients: 

1 Pie crust Dough(Optional)

3.5c 100% Pure Pumpkin(Drained)

330g Butternut Squash(Drained)

44g Nitrotech Cinnamon Whey 

50g Splenda Brown Sugar (Granulated Sugar of choice)

1 Whole Egg 

2 Egg Whites 

6 oz Sweetened Condensed Milk(Used a caramel flavor) 

2 oz WaldenFarms Caramel Syrup 

2oz Unsweetened Almond Milk 

1.5 tsp Cinnamon 

1 tsp Vanilla 

1/2 tsp Nutmeg 

1/4 tsp Ginger 

1/2 tsp Kosher Salt 

Here is my review on the protein used in this recipe!

Instructions: 

1. If using a crust, bake it to said directions. Once done take out and reduce oven to 325 degrees. 

2. Whisk together dry ingredients in a bowl. Set aside

3. Food process your squash to turn more into a puree. Then use a cheesecloth to get rid of excess moisture. Drain the pumpkin with the cheesecloth as well. 

4. Next in a big bowl add in your eggs and whisk well. Then add in your squash and pumpkin. Combine well. 

5. Add in the rest of your ingredients, mixing well to ensure even distribution. 

6. Pour pie batter into prepared crust, or prepared dish if going crust less. I had roughly 3/4c pie batter left over that I cooked crust less in a small ramekin. 

7. Place you pie on the bottom rack of the oven and bake for roughly 30-40 minutes.

8. Once pie is done, pop out of the oven and place on a cooling rack. Once brought to room temp, place in fridge to cool completely and set.

9. Once in the fridge for a couple hours and chilled through, slice into 8 pieces and enjoy! 

Here are a few things you might need!

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound

Splenda Brown Sugar Blend – 16 oz

Walden Farms Caramel Syrup, 12 Ounce

Eagle Brand Limited Edition Caramel Flavored Sweetened Condensed Milk (2 Pack) 14 oz Cans

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch

Be sure to follow me on Facebook, Youtube, and Instagram!

Here are a few other pages you might like!

Nice Cream! Banana Ice Cream

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Man Sports Cookie Stuffed Cookie Protein Review

Syntha 6 Protein Crisp Bars

Nice Cream! Banana Ice Cream

You scream, I scream, We all scream, for ICE CREAM!

I love ice cream just as much as the next guy. Heck, I live in the Dairy state(Wisconsin) so I have dairy in my blood. Ice cream is practically my blood type at this point in my life. Now, the issue with this is that I count macros(Flexible Dieting intro here), and I typically run pretty low fat (55-65G) a day so that unfortunately doesn’t leave to much room for a big bowl of full fat ice cream.  Now if this sounds like a similar situation you find yourself in, keep reading….. I got a solution for you.

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What I have for you is a easy, delicious, and low fat ice cream option! You can make this gluten free, organic, all natural, dairy free, and all those other no no’s people cant have. 

Macros: Makes 1-2 servings(picture for reference)

  • Calories – 333 
  • Fat – 2.5g
  • Carbs – 67.8g
  • Protein – 17.1g

Ingredients: 

  • 270g Frozen Ripe Banana(You can freeze at any point depending on taste preference) 
  • .5-1 scoop Muscletech Vanilla Ice Cream Whey 
  • 2.0 oz Milk of choice 
  • Optional ingredients – Flavor Drops, Syrups, Fruit, Chocolate, Peanut butter, and anything else you would flavor ice cream with! 

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Instructions:

  1. Freeze your banana(I like to cut it into chunks)
  2. Once froze, place in food processor or blender. Start pulsing until a ice cream looking texture appears. It will get chunky first, then after a bit it will come together.
  3. Once you start to see your banana coming together, add in your protein, milk, and any other flavorings you want. In this particular pictured nice cream, I added in 5 drops of Toffee flavoring.
  4. Blend just a bit longer to bring everything together.
  5. You can choose to eat right away, or I like to put it into a Tupperware container and put it back in the freezer to harden up even more. Every 30 min – 1 hour take it out and stir it to help it freeze evenly.  
  6. Mix in your favorite ice cream toppings, or eat plain!

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Such an easy way to enjoy something very similar to ice cream made with such easy, healthy ingredients! Be sure to like and share this recipe! I’m sure it will be a hit come summer! 

Here are a few things you might need!

MuscleTech Premium Gold 100% Whey Protein, Premium Whey Protein Powder, Instantized and Ultra Clean 100% Whey Protein, Vanilla Ice Cream, 2.5 Pounds

Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)

Be sure to follow me on Instagram, Facebook, and Youtube!

Here are a few other pages you might like!

Man Sports Cookie Stuffed Cookie Protein Review

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

Arctic Zero(New Flavors)

Easy Chocolate Chip Banana Cake