Tag Archives: high protein

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! 

Cheesecake 3 Ways, Bday/CnC/Smores

Cheesecake is the theme today! I am such a huge fan of cheesecake. Its rich, creamy, a nice cold treat on a hot summer day, and when made like this low fat and loaded with protein! That combo is a hard one to pass on, and I know I don’t let it pass! Today I have 3 very similar variations of cheesecake that are extremely simple, and quick to make!(well at least until it hits the oven!). Don’t worry if you don’t have everything you need as I’ve provided links to almost all of the ingredients for each recipe to help make this as easy as possible! 

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Birthday Cake (6 servings)

Per slice – 291 Calories / 7.6g fat / 28.6 carb / 21.8 protein

Ingredients:

16 oz Fat Free Cream cheese room temp

10 Birthday Cake Oreo cookies

2 Whole Eggs

57g Muscletech Birthday Cake Protein

120g Non Fat Greek Yogurt

20g Truvia or Granulated Sugar of choice

2 oz Almond milk

1/2 tsp Vanilla extract

1/2 tsp Almond extract

1/4 tsp butter extract

Pinch of salt

Sprinkles to top, optional

MuscleTech Nitro-Tech Protein Powder, Vanilla Birthday Cake, 4 Pound
Oreo Golden Birthday Cake Cookies, Limited Edition 2 Pack
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
Watkins All Natural Extract, Pure Almond, 2 Ounce (Packaging may vary)
LorAnn Oils Emulsion, Butter, 4 Ounce
Wilton Excelle Elite 6 x 2-3/4 Inch Springform Pan

Instructions:

Preheat oven to 275 degrees.

Place 7-8 Oreo in the bottom of a 6in spring form pan. Next put your cream cheese into a mixer and beat very well. Next add in your Greek yogurt, whey, and sugar, beat well then scrap down sides. Add in your egg and vanilla and mix just until incorporated. Scrap down sides and add in almond milk, mix. Finally crush one Oreo into the batter and give it a final mix in. Pour your cheesecake batter into your spring form(layered with tin foil) then if desired sprinkle sprinkles over the top. Then set cake into a water bath. Bake in the oven for roughly 1 hour or until its lost most of its giggle. Remove from oven and place on a cooling rack. Also remove the tin foil. Once cheesecake is cool, place into the fridge or freezer until fully set. I like the freezer as it works faster, and sets a bit harder. Minimum 2 hours. Slice into 6 pieces and enjoy!

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Cookies n Creme (6 Servings)

Per slice – 254 Calories / 5g fat / 27.5 carb / 21.5 protein

Ingredients:

16 oz Fat Free Cream cheese room temp

11 Reduced Fat Oreo cookies

2 Whole Eggs

57g Cookies n Creme Protein

120g Non Fat Greek Yogurt

20g Truvia or Granulated Sugar of choice

2 oz Almond milk

1 tsp Vanilla extract

pinch of salt

Oreo Reduced Fat Oreo Cookie, 14.3 -Ounce Packages (Pack of 4) by Oreo
MuscleTech NitroTech Whey Gold, 100% Pure Whey Protein, Whey Isolate and Whey Peptides, Cookies and Cream, 2.5 Pounds

Instructions:

Preheat oven to 275 degrees.

Place 7-8 Oreo in the bottom of a 6in spring form pan. Next put your cream cheese into a mixer and beat very well. Next add in your Greek yogurt, whey, and sugar, beat well then scrap down sides. Add in your egg and vanilla and mix just until incorporated. Scrap down sides and add in almond milk, mix. Finally crush one Oreo into the batter and give it a final mix in. Pour your cheesecake batter into your spring form (layered with tin foil) then crush your last oreo over the top of the batter. Then place cake into a water bath. Bake in the oven for roughly 1 hour or until its lost most of its giggle. Remove from oven and place on a cooling rack. Also remove the tin foil. Once cheesecake is cool, place into the fridge or freezer until fully set. I like the freezer as it works faster, and sets a bit harder. Minimum 2 hours. Slice into 6 pieces and enjoy!

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Smores Cheesecake (6 Servings)

Per Slice: 257 Calrories / 4g fat / 20g carbs / 23g protein

Ingredients:

2.25 svg of graham cracker crumb(12-13 tbsp worth)

5g Cocoa Powder

10g Brown Sugar

50g Greek Yogurt

20g Truvia or other granulated sugar

16 oz Fat Free Cream Cheese room temp

1 Whole Egg

66g NitroTech Toasted Smores

36g Marshmallow Fluff

28g Chocolate Chips(Minis would would great as well)

1 tsp Vanilla

Pinch of salt

Chocolate sauce on top – optional

MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Toasted S’mores, 2 Pound
Marshmallow Fluff – 16 oz plastic tub
Walden Farms Calorie Free Chocolate Syrup 24 oz
Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
Nestle TOLL HOUSE Semi-Sweet Chocolate Mini Morsels 12 oz. Bag

Instructions:

Preheat oven to 275 degrees.

Put the first 4 ingredients in a bowl and mix until incorporated. Place the crust into the bottom of a 6in spring form pan. You can use and size you want just will change thickness of cheesecake. Next, place Cream Cheese in mixer and beat till smooth. Scrap down the sides of your bowl and add in you sugar, greek yogurt, fluff and whey. Mix very well. Repeat scraping. Next add in your egg and vanilla and mix until incorporated. Scrap down the sides of the bowl one last time and give it a final mix. With a spatula add in your chocolate chips and mix. Finally pour your batter into spring form pan(tin foil around the pan. I like a double layer) and then set that pan into a water bath. Bake cheesecake roughly 1 hour or until most of the jiggle is out. Pop out of the oven, take out of the water bath and place on a cooling rack, also removing the tin foil. One cool enough, I like to pop it into the freezer so its sets nice and stiff. Fridge is fine, but will take longer. Let chill until completely set, minimum at least 2 hours. Slice into 6 pieces and enjoy!

Here are a few other pages you might enjoy!

Quest Hero Bars

Nice Cream! Banana Ice Cream 

Triple Threat Peanut Butter Cookie stuffed Buttermilk Muffins

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

Here’s my latest video!

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

Opti Fit Line

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Break away from protein bars for a sec. I think powders are just as prevalent in our industry. .
@optimumnutrition Opti-fit Shake – .
200 cals / 3.5g fat / 16c / 25p / 6 fiber .

Now this is designed as a meal replacement shake. I do this this are valuable in the right circumstances. Gives you just a bit more than just a protein intake. Typically a good fiber content and vitamins and minerals.
.
Mixability on this product is slightly underwhelming. I would give it 5-6/10. Lots of chunks well drinking. Smells way better mixed up than it did in the tub. Mixes pretty watery and grainy unfortunately. I think that’s coming from the chickpea powder. Overall flavor was lacking as well, very weak vanilla flavor. Nutritional panel is very similar to the @gnclivewell leanshake, but doesn’t taste as good. .
Overall:
3/10

Optimum Nutrition Opti-Fit Lean Protein Shake, Chocolate, 1.83 Pound


.
Daily Fit – thermos are hard to do a review on, specially since I don’t take them. Can’t just mix it up and taste it haha. I can say it has a simple minimal ingredient list, that makes sense. Green tea, carnitine, loads of B vitamins, a just a few more items.

Optimum Nutrition Daily Fit Stimulant-Free Fat Burner, 120 Count

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

Syntha 6 Protein Crisp Bars

Low Fat Pumpkin Cheesecake

One Bowl Chocolate Toffee Oat Muffins w/ Caramel

One Bowl Chocolate Toffee Oat Muffins w/ Caramel

I bet when you read toffee, you sat there thinking “really, toffee bro. I don’t have that.” Well, I’m here to tell you to get your hands on some.Get toffee here I really feel toffee is an extremely underrated flavor in the baking world. I know it’s a bit more common overseas, but you rarely find it here in the U.S. I find it to be a very versatile flavoring to work with. Mixes well with chocolates, caramel, and banana just to name a few. If you follow the blog then you know I am a fan of muffins, and use oats in them quite often. A few reasons why I enjoy oat muffins are 1. They are easy to grab, carry, and eat. 2. You can squeeze in all sorts of goodies in muffins like fruits,healthy fats, and good carb sources(oats) 3. They are typically easier to make in the baking world.  Great for beginner bakers, which I find a lot of my readers are!

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The muffins today embody lots of good flavors everyone loves like caramel and chocolate, throws in a potentially unfamiliar flavor guest toffee , supports you with good fuel, and packs some protein. Let’s check out the details.

Macros: (Makes 8-10) *Macros are for 8*

  • Calories – 164
  • Fat – 5.7g
  • Carbs – 21.9
  • Protein – 7g

Ingredients – 

  • 2 Whole Eggs 
  • 14g Canola Oil *can sub for preferred oil*
  • 4 oz Unsweetened Almond Milk
  • 122g Unsweetened Applesauce
  • 50g Truvia *or preferred granulated sugar*
  • 1 Chocolate Nitro Tech Whey *or preferred whey*
  • 5g Unsweetened Cocoa Powder
  • 11g SF FF Chocolate Pudding Mix
  • 100g Old Fashion Oats
  • 30g Hersey’s Toffee Bits
  • 1/2 tsp salt
  • 1 1/2 tsp Baking Powder
  • 38g Smuckers Sugar Free Caramel *or preferred topping sauce*  

Instructions – 

  • Grab a large bowl and crack in your eggs. Using a whisk, combine eggs.
  • Proceed to then add in the rest of your wet ingredients, whisking after each one to ensure everything gets incorporated.
  • Next, add in your dry mix, again one ingredient at a time ensuring everything gets incorporated. *You can use a sifter for your cocoa to help dissolve before adding if you could like.
  • Once all ingredients are added and incorporated, place your bowl in the fridge for at least 30 minutes to allow oats to soak up some liquid. Batter will get thicker.
  • Once your almost ready to pull out of the fridge, preheat your oven to 350 degrees and spray your muffin pan with non stick spray.
  • Using a spoon(I used a small ladle) pour batter evenly into prepared muffin pan. 
  • Bake on the middle rack for roughly 12-15 minutes. *Cooking times may vary*
  • Use the toothpick test to check if done, then take out of the oven and set pans on cooling rack. 
  • After a few minutes I used a frosting spatula to slowly take each muffin out, ensuring I don’t rush and break it well taking it out. Place back on cooling rack to finish cooling. 
  • One cool, take caramel sauce of choice and drizzle over the top of your muffins. 
  • Lastly, pick it up and stuff in your face. 
  • Oh, and enjoy the fruits of your labor! 

Here are a few things you might need! 

MuscleTech NitroTech Protein Powder, Whey Isolate + Lean MuscleBuilder, Milk Chocolate, 3.97 lbs (1.80kg)

Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)

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

Hershey’s Heath Bits ‘O’ Brickle Baking Pieces-8 oz

Jell-O Cook and Serve Pudding and Pie Filling, Sugar-Free, Fat Free, Chocolate, 1.3-Ounce Boxes (Pack of 6)

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

I’ve also attached a few other links you might like! 

Orange Cranberry Muffins With Cream Cheese Frosting

Chike Nutrition Review

Chocolate Chip Cranberry Banana Bread

Quest Cereal Bars