Simple Protein French Toast with PB Cream Cheese Frosting

Simple Protein French Toast with PB Cream Cheese Frosting

Here I go again with the cream cheese…

protein french toast with pb cream cheese frosting

 

Ingredients:

- 2 slices whole wheat bread
- 2 egg whites or 1/4 cup of egg whites or egg beater
- 3 Tbsp. Unsweetened almond milk
- 1/4 tsp vanilla extract
- 1/2 scoop protein powder (I used fitmiss vanilla chai)
- 1 packet of stevia
- dash of cinnamon
Frosting:

- 2 Tbsp. Fat free cream cheese
- 1 tsp. truvia or other sweetener
- 1 tsp. peanut butter

 

Optional ingredients:
- whipped cream
- maple syrup
Directions: 
1. In a shallow bowl whisk together egg whites, almond milk, vanilla extract, protein powder, stevia, and cinnamon
2. Place one slice of bread in the bowl to soak for 8-10 minutes, flip and soak other side for another 8-10 minutes. Repeat this step with second piece of bread.
3. Coat skillet with cooking spray and cook both slices of bread until browned on each side

For the frosting:

1. Microwave cream cheese for 10-15 seconds to soften
2. Mix in sweetener and peanut butter
3. Spread on your French toast
4. Top with whipped cream and maple syrup!
Enjoy!
Nutritional Facts:
Servings: 1
Serving size: 2 slices
Calories: 225
Fat: 4g
Carbs: 27g
Fiber: 7g
Protein: 4g
Sodium: 584mg
Sugar: 5g

 

Chocolate Covered Strawberry Protein Shake

Chocolate Covered Strawberry Protein Shake

One of my best friends brought an amazing smoothie to work, when I asked what was in it I was surprised to hear “a handful of spinach”. I have never used spinach in my shakes so why not give it a go?! I took CarlyAnn’s recipe and put my own spin on it. This protein shake is rich in flavor AND nutrients!

chocolate covered strawberry protein shake Chocolate Covered Strawberry Protein Shake aerial

 

Ingredients:
- 1 cup unsweetened almond milk

- 1 scoop chocolate protein powder
- 1/4-cup fat free vanilla Greek yogurt
- a handful of spinach or spring mix
- 4 large strawberries sliced
- whipped cream and a dash of cinnamon

 

Directions:
1. Blend all ingredients except whipped cream and cinnamon
2. Top with whipped cream and a sprinkle of cinnamon

 

Nutritional Facts:
Serving size: 1 shake
Calories: 233
Fat: 4g
Carbs: 16g
Protein: 34g
Sodium: 325mg
Sugar: 9g

 

Be Mine Mug Cake

Be Mine Mug Cake

I know I am late on this post but it doesn’t need to be Valentines Day to make your loved one something sweet and pink! This moist strawberry mug cake will satisfy your sugar cravings without all of the calories. <3

be mine mug cake

 

Ingredients:
2 Tbsp coconut flour
1/2 tsp. baking powder
2 oz. or half of a medium very ripe banana
2 Tbsps unsweetened almond milk
1 egg
1/2 tsp vanilla extract
1 packet of stevia
pinch of salt

Frosting:

3 Tbsps. Dannon Light and fit strawberry Greek yogurt
1 Tbsp confectioners (powdered) sugar

Topping: 1 dark chocolate Hershey kiss (chopped up or melted on top)

Directions:
1❤ In one bowl sift together coconut flour, baking soda, salt, and stevia
2❤ In another bowl mash up banana, and mix in almond milk, egg, and      vanilla extract
3❤ Stir flour mixture into bowl of wet ingredients
4❤ Spray a large mug with cooking spray (sides and all) and pour in your mixture
5❤ Microwave for 90 seconds
6❤ Mix together frosting ingredients and coat your mug cake
7❤ Melt the Hershey kiss for 30 seconds, or chop it up, and top your cake

Decadent Chocolate Peanut Butter Cheesecake

Decadent Chocolate Peanut Butter Cheesecake

My opinion before this recipe: I have said it before and I’ll say it again; cheesecake has never been my preferred choice of dessert– like Never. Cream cheese is meant to be slathered on a warm toasted bagel, not sitting on top of a cupcake!

Current Opinion: I want to meet the genius that came up with the idea of using smooth, sweet cream cheese in desserts. Subbing low fat cream cheese frosting for one loaded with butter and saturated fat is a brilliant and delicious idea.

I am so glad I gave cream cheese a second chance, this recipe is sweet, decadent, and only 110 calories per slice!


chocolate peanut butter cheesecake

This next picture isn’t as pretty, but I love me some PB on PB!

chocolate peanut butter cheesecake with pb

 

Ingredients:

- 5 oz greek cream cheese, softened (reduced fat cream cheese works well too)

- 1/4 cups confectioners’ sugar

- 1/4 cup 0 calorie granulated alternative sweetener (Splenda, pyrure, etc.)

- 2 Tbsps. Unsweetened cocoa powder

- 2 Tbsps. PB2

- 2 Tbsps. Peanut butter (either regular or the natural no- stir type)

- ¾ cup fat free cool whip or truwhip thawed

- graham cracker pie crust

- Hershey’s chocolate syrup (optional)

- Whipped cream (optional)

Directions:

1. Use an electric mixer to combine cream cheese, confectioners sugar, and

granulated sweetener in a large bowl

2. Add in cocoa powder, PB2, and peanut butter and beat mixture again

3. Beat in thawed cool whip or truwhip

4. Pour mixture into a graham cracker crust and refrigerate for a minimum of 2-

3 hours

5. Cut yourself a slice and top with chocolate syrup, whipped cream, peanut

butter, and anything else you can get your hands on!

Nutritional Facts:

Servings: 8

Serving size: 1 slice

Calories: 110

Fat: 5g

Carbs: 12g

Fiber: 1g

Protein: 4g

Sodium: 88mg

Sugar: 7g

Gluten Free Bite Sized Chocolate Chip Scones

Gluten Free Bite Sized Chocolate Chip Scones

 

There is nothing better than ending a hectic day with a cup of tea and one of these petite scones.

gf petite scones

Top them in PB and fall in love…


gf scones side angle

Ingredients:

1 cup Gluten Free All Purpose Flour

3 Tbsp. granulated sugar

½ tsp. Baking Powder

1/8 tsp. Baking Soda

1/2 tsp. Salt

4 Tbsp. unsalted butter very cold and shredded (use a large hole cheese grater)

¼ cup semi sweet chocolate chips

¼ cup light Sour Cream

1 Egg

1 tsp. vanilla extract

Adapted from: Bobs Red Mill

Directions:

  1. Preheat oven to 400 degrees
  2. In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt
  3. Add your grated butter into the flour mixture and then use your hands to work the butter into the flour
  4. In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth
  5. Stir the sour cream mixture into the flour mixture until dough forms
  6. The dough will be a bit sticky so using a tablespoon measurer, spoon off dough and place onto a non stick cookie sheet or into a muffin liner
  7. Bake until lightly golden, about 15-20 minutes

 

Nutritional Facts:

Servings: 16

Serving size: 2 scones

Calories: 163

Fat: 9g

Carbs: 20g

Fiber: 2g

Protein: 3g

Sodium: 118mg

Sugar: 9g

In Need of a Good Laugh?

In Need of a Good Laugh?

If you ever need a good laugh just scroll through your photos, there is bound to be some funny pics you totally forgot you took! For example, my boyfriend stayed at my house for two weeks over winter break. He signed up for an economics course at the local university, and after his first torturous day I wanted to surprise him with lunch. I cooked his favorites: chicken, brown rice, and garlic bread (he’s a simple man).

When he walked into the house and smelled the food I saw his eyes widen and his hand jerk behind his back. He purchased 10 boxes of mozzarella sticks from McDonalds -_-. I couldn’t be upset if I tried, it was way too funny. He then proceeded to eat everything without gaining an ounce of fat.

IMG_1182 IMG_1183

PB Banana Overnight Oats

PB Banana Overnight Oats

 

Having breakfast at my boyfriend’s house is a rare occurrence. His sad pantry of chewy bars and protein powder would not suffice. I thought of bringing oats to quickly make in the morning, but he has no microwave! I then realized overnight oats would not only be super easy, but also filling and delicious.
IMG_0949

 

Bengal was intrigued…

IMG_0940

I gave him a bite, and he LOVED it!

IMG_0946

 

Ingredients:

 

-1 Tbsp. natural peanut butter

- ½ medium very ripe banana (2 oz.)

- ½ cup old fashioned oats (you could also use GF oats as well)

-1/2 cup unsweetened almond milk

- ¼ tsp. vanilla extract

- 1 packet stevia

- a dash of cinnamon

- 1 tbsp PB2

 

Directions:

 

  1. In a medium bowl heat peanut butter in microwave until melted (about 30 seconds)
  2. Add banana to the bowl and mash with a fork
  3. Add remaining ingredients to the bowl and mix well
  4. Transfer oat mixture into a mason jar, Tupperware, or other sealable container
  5. Refrigerate overnight and enjoy a quick and easy breakfast!

 

Nutritional Facts:

Servings: 1

Calories: 336

Fat: 15g

Carbs: 42g

Fiber: 7g

Protein: 13g

Sodium: 146mg

Sugar: 11g

Lightened Up Chocolate Fudge Muddy Buddies (Puppy Chow)- No Peanut Butter

Lightened Up Chocolate Fudge Muddy Buddies (Puppy Chow)- No Peanut Butter

The last few weeks I’ve been experimenting with different types of Muddy Buddy (AKA Puppy Chow) recipes. I’m crazy about these little treats, but the packaged version has way too many ingredients and calories. As I was attempting to lighten up the classic recipe my sister also requested that there be no peanut butter in it! WHAT?! Everyone in my family is PB crazy except Candyce.

IMG_0633

For me, not adding peanut butter to a dessert is a sin. But for the soon to be bride I decided to forgo it. Melting peanut butter with the chocolate chips also helps thin out the mixture and add volume to help coat all of the Rice Chex cereal. I swapped out the peanut butter for some yummy Nutella. If you didn’t want any nut butter (or want even lower calories and fat) in your muddy buddies I have provided a second option.

I know some of us (cough cough* ME) can adapt our taste buds to anything with fewer calories. Personally, I think they’re both good, but the one with Nutella is definitely better and worth the calories. In the second recipe you can add half of a teaspoon of vegetable oil to the melted chocolate. This creates a thinner consistency and is a successful replacement for the nut butter.

 

Ingredients:

-       2 Tbsp. chocolate protein powder (I used Fitmiss chocolate) + 2 Tbsp. of sugar free fat free chocolate fudge pudding mix OR just 1 box sugar free fat free chocolate fudge pudding mix

-       1 tsp. unsweetened cocoa powder

-       ¼ cup stevia baking blend (I use Pyure which is a stevia blend with no calories, you may also use granulated Splenda with no calories)

-       2 cups gluten free Rice Chex

-       ¼ cup semisweet chocolate chips

-       2 Tbsp. Nutella OR ½ tsp. vegetable oil

 

Directions:

  1. In a large Ziploc bag add the protein powder, pudding mix, cocoa powder, and stevia
  2. Close up the bag and give it a few shakes to combine everything
  3. Place the chocolate chips into a medium-large bowl and microwave in increments of 20 seconds stopping and stirring in between until the chocolate chips have completely melted
  4. While chocolate is hot stir in Nutella OR ½ tsp. of vegetable oil
  5. Toss the Chex cereal into the bowl and with your hands slowly mix around until coated
  6. Place your chocolaty Chex into the Ziploc, close up the bag and shake until all the Chex pieces have been dusted with the chocolate powder

IMG_0622

IMG_0623

IMG_0624

 

Nutritional Facts (just SF FF pudding mix and Nutella):

Servings: 4

Serving size: ½ cup

Calories: 201

Fat: 7g

Carbs: 33g

Fiber: 1g

Protein: 3g

Sodium: 234mg

Sugar: 14g

 

 

Nutritional Facts (just SF FF pudding mix and vegetable oil):

Servings: 4

Serving size: ½ cup

Calories: 156

Fat: 5g

Carbs: 28g

Fiber: 1g

Protein: 2g

Sodium: 230mg

Sugar: 9g

 

Nutritional Facts (Fitmiss protein powder+ SF FF pudding mix and vegetable oil):

Servings: 4

Serving size: ½ cup

Calories: 161

Fat: 5g

Carbs: 28g

Fiber: 1g

Protein: 7g

Sodium: 230mg

Sugar: 9g

 

Nutritional Facts (Fitmiss protein powder+ SF FF pudding mix and Nutella):

Servings: 4

Serving size: ½ cup

Calories: 206

Fat: 8g

Carbs: 29g

Fiber: 1g

Protein: 8g

Sodium: 182mg

Sugar: 15g

Hidden Gem- Long Island Coffee Shop

Hidden Gem- Long Island Coffee Shop

Yesterday was one of those days you just want to get up and go somewhere new. Unfortunately it is a lot easier to do that on Long Island during the warmer months. The on and off rainy weather really called for a relaxed coffee shop with oversized mugs.  So after having my morning Caramel Cheesecake Protein Shake (<– Click for recipe), I picked up my friend CarlyAnn and we were off!

IMG_0617

 

CarlyAnn and I have been hearing about a place called Crazy Beans in Miller Place. We decided to venture over there to see what all the hype was about. The place was super cozy filled with a warm color scheme and a quirky decor.

IMG_0665

Here are their salt and pepper shakers (that I want….)

IMG_0658

Crazy Beans had an extensive menu of comfort breakfast foods, soups, salads, and wraps. If I had not just eaten I can honestly say that the peanut butter chocolate chip pancakes would have been ordered in a second. They also have a variety of lattes and mochas. CarlyAnn ordered the Smores where they wrote snow in the foam! How cute!!

IMG_0657

 

 

Afterwards we ended up going shopping and I concluded my night with a QuestBar and the last of my froyo! Haha why dirty a plate?!

IMG_0635

Caramel Cheesecake Protein Shake

Caramel Cheesecake Protein Shake

I am not a cheesecake fan but this shake was filling and very yummy!

 

IMG_0617

 

IMG_0618

Ingredients:

-       ½ cup fat free cottage cheese + ½ cup water ORRR 1 cup almond milk unsweetened

-       1 scoop vanilla protein powder

-       1-2 packets stevia

-       1 tsp. sugar free smuckers caramel or walden farms caramel

-       1 Tbsp. sugar free fat free cheesecake pudding mix

-       4-5 ice cubes

-       OPTIONAL: Graham crackers for garnish

 

Directions:

  1. toss all ingredients except graham crackers into the blender and blend until smooth.
  2. Top with crumbled graham cracker

 

Nutritional Facts (cottage cheese version):

Serving size: 1

Calories: 190

Fat: 0g

Carbs: 16g

Fiber: 0g

Protein: 31g

Sodium: 786mg

Sugar: 8g

 

Nutritional Facts (almond milk version):

Serving size: 1

Calories: 149

Fat: 3g

Carbs: 11g

Fiber: 1g

Protein: 21g

Sodium: 614mg

Sugar: 3g