APPLE CINNAMON DONUTS (that happen to have some protein)
Makes about 8 donuts
You will need a doughnut tray
Recipe inspiration: here
1/3 cup of protein powder (I used Cellucor Cinnawhey)
1/3 cup of flour (I used organic whole wheat pastry flour)
½ teaspoon baking powder
(just under) ¼ teaspoon of baking soda
pinch of salt
¼ to ½ teaspoon cinnamon
¼ to ½ teaspoon of nutmeg
¼ teaspoon ground ginger
¼ cup of maple syrup (I used sugar free fake stuff…)
2 tablespoons of melted heart healthy butter substitute
1 egg (or egg whites)
½ a cup of buttermilk (I used just under half a cup of skim milk with ½ a tablesppon of lemon juice and let it sit for 5 minutes)
¾ teaspoon of vanilla extract
½ cup peeled and finely chopped apple
Preheat over to 350 degrees F and spray the doughnut pan with nonstick spray.
Whisk together the dry ingredients (protein powder through ginger) in a medium bowl.
In a small bowl whisk together the wet ingredients (maple syrup through vanilla).
Slowly stir the wet ingredients into the dry ingredients and then add in the apple. Stir only until there are no dry ingredients that are not mixed in all the way.
Pour the batter into the pan and bake for 8-10 minutes.
Once cool add whatever you like! I mixed cake batter protein powder, cinnamon, and milk for a little glaze. But feel free to get creative
Snickerdoodle Protein Pancakes
1 scoop of protein powder (I used 1/2 a scoop of Cellucor Corfetti and 1/2 a scoop of Cellucor Cinnamon)
1/4 cup of all purpose baking mix (I use heart healthy Bisquik)
Dash of Cream of Tartar
heaping 1/2 a teaspoon of baking powder (probably closer to 3/4 of a teaspoon or more…)
1/4 cup of egg whites (or 1 large egg or 1 egg white from an extra large egg)
1/4 cup of almond milk
1/2 teaspoon of butter extract (or more if you really enjoy a butter-y flavor)
1/4 teaspoon of almond extract (or more if you really enjoy an almond-y flavor)
Whisk dry ingredients together. Add wet ingredients to dry ingredients. Whisk until well combined.
Cook 1/4 cup scoops of batter on a greased skillet heated to a medium heat.
TO MAKE IT EXTRA SNICKERDOODLE-Y: when you pour the batter onto the skillet, sprinkle cinnamon sugar (or cinnamon stevia) onto the top of the pancake
Flip when edges of the pancakes start to pull away from the pan.
Smoother with delicious toppings and enjoy!
Oreo Peanut Butter Banana Bread
link to recipe here
Peanut Butter Overnight Chia Protein Pudding
1 T (12 g) chia seeds
1 T (4.2 g) psyllium husk
1 scoop of protein powder (I used cellucor Corfetti)
1-2 T of peanut flour (PB2 or other powdered peanut butter)
1/4 cup of greek yogurt
2/3-3/4 cup of water/ milk
fruits of your choice!
Mix up the first four ingredients (the dry ingredients) in a jar then add the yogurt and milk/water and thoroughly mix together. Add the fruit and let sit overnight. In the morning top with some real nut butter and more fruit or granola!
Banana Chai Spice Strawberry Almond Cake Batter Overnight Oats
1/2 tsp of chai spice (for the recipe I use click here)
1 T (12 g) of chia seeds
1 T (4 g) of psyllium husk
2 T of coach’s oats
1/4 cup of milk
1 scoop of protein powder (I used vanilla)
about 1 cup of water/ milk (maybe more)
dash of almond extract
1/3 of a banana (plus more for topping)
a few chopped up strawberries
Mix it all up in a jar and let it sit overnight! In the morning top with delicious things like organic granola, nut butters, and more fruit!
Pina Colada Cake Batter Oatcakes
I guess I really like Pina Colada flavored things…
1/4 cup of oats
1 T of psyllium husk
2 T of oat bran
1 T of almond meal
1 scoop of Cellucor Corfetti Protein Powder
1 tsp of baking powder
1/4 cup of unsweetened almond milk
1/4 cup of egg whites (or two egg whites, in that case just add a little extra oats)
1/2-1 tsp of coconut extract
dash of almond extract and butter extract
a couple chunks of pineapple chopped up
Blend the oats through the almond meal until the oats are ground until a flour. Then add the protein powder and baking powder and blend for a couple seconds. Then add the almond milk, egg whites, and extracts and blend. Finally, add the chunks of pineapple and blend for a couple seconds.
On a hot skillet or pan pour 2-3 tablespoons of batter on for each pancake and top the batter with a dash of shredded coconut.
Pina Colada Overnight Oats
This was just one big tropical explosion of deliciousness!
1/3 of a cup of oats
1 serving of psyllium husk
1/4 cup of chopped pineapple
2/3 of a cup of unsweetened vanilla almond milk
2 T of vanilla protein powder
1/3 of a cup of greek yogurt
a dash of rum extract
and about 1 teaspoon of coconut extract (add slowly until you reach your desired level of coconut flavor)
Mix together and in the morning top with unsweetened shredded coconut and experience a little bit of tropical bliss!
The base for my oats remains the same:
1/4 cup of steel cut oats
1 serving of psyllium husk
1 egg white
1/4 cup of greek yogurt
1/2 cup of vanilla almond milk
2 T of protein powder
From there I add various fruits and extracts to spruce them up!
Cinnamon Graham Cracker Protein Pancakes with Blueberry PB topping:
For the pancakes combine:
- 1 serving or 4.2 grams of psyllium husk
- 2 T or 10 grams of oat bran
- 10g (1/3 of a serving) of whole wheat pastry flour
- 19 g or 3 T of graham cracker protein powder
- 1/4 cup plus a little splash extra of milk of choice
- 1 egg white
- 1 teaspoon of baking powder
- a dash of baking soda
- cinnamon to taste
Pour Tablespoon size scoops on a heated and sprayed skillet (heated to just over medium). Once you pour the batter on, added 2-3 frozen blueberries to each pancake (set aside 70 grams or a little over a third of a cup aside for the pancakes and topping). Flip once the batter begins to form bubbles.
For the Blueberry PB topping:
microwave 8 g or 1.5 teaspoon of peanut butter (I used PB Crave Coco Bananas) and the blueberries not used on the pancakes with a splash of water for 1 minute.
Macros for these babies are:
266 calories, 6 g Fat, 32 g Carbs (11 fiber), 21 g Protein… I wish I had doubled the recipe!
Strawberry Cheesecake Oat Bran Pudding:
- 2 T of oat bran
- 1 heaping teaspoon (4.2 g) of psyllium husk
- 1 laughing cow cream cheese spread
- 1/2 cup of almond milk (if you like it thinner, add more milk)
- 1/2 cup of frozen strawberries
- 3 T of pumpkin puree
- cinnamon to taste
- vanilla extract to taste ( I use roughly a cap full)
- 2 egg whites
- 1/4 cup of Greek Yogurt
- 1-2 T of graham cracker protein powder (I use Monster Milk and highly recommend it)
- fresh strawberries to garnish
- Combine all the ingredients through the vanilla extract in a small saucepan on a stove on medium high heat and cook until the cream cheese has mostly combined with the mixture– stirring every so often to help break it up (I stir rather vigorously throughout to really break up the cream cheese and make the combination extra fluffy, I also try and break up the strawberries with my spoon).
- Once the cream cheese has mostly mixed in, add the egg whites and stir (stir more to make it more fluffy). Turn down the heat to medium and cook for another 3-5 minutes until the combination has thickened (from the egg whites cooking).
- In a bowl combine the greek yogurt and protein powder- this is your graham cracker “crust”, you can either add the oats straight to the bowl or you can place it neatly on top of the oats for the best possible Instagram picture 😉
Macros for this bowl are (with my garnishments):
6 Grams of Fat
27 Grams of Carbs (11 Fiber Carbs)
26 Grams of Protein