Pumpkin Cinnamon Swirl Protein Bars

Pumpkin Cinnamon Swirl Protein Bars

Need a delicious and healthy Breakfast or Snack Idea?

These bars are where its at!! Plus, you can’t go wrong with pumpkin….ever.

Its not quite paleo, because there are little bit of oats and protein, it’s as close to Paleo in a delicious bar as I’m gonna get today… They are moist and delicious!!

This recipe is adapted from my friend Jaquelyn Kay, who adapted it from Jamie Eason’s Cinnamon Swirl Bread.. so basically its a twice removed recipe from the star Jamie, herself 😉

All the amazing ingredients you can get from VITACOST. They have a freaking AWESOME selection of things like coconut flour and greens, etc. (watch out, my cart was full in about .5 seconds!!)

GLUTEN-FREE  

Preheat oven to 350.

Lightly grease your pan with olive oil (9×9 square pan works best)

In small bowl combine: (set aside)1/3 cup Truvia and 2 tsp cinnamon

  • 1 cup almond flour  (you can make almond flour by blending a cup of almonds in a Magic Bullet or food processor)
  • 1/2 cup oat flour  (you can make oat flour by blending a cup of oats in a Magic Bullet or food processor)
  •  2 scoops vanilla whey protein
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp raw honey
  • 2 tsp. cinnamon
  • 2 egg whites
  • 1 whole egg
  • 1 cup unsweetened coconut milk
  • 1/2 c. pumpkin (you can use applesauce if you don’t like pumpkin or can’t find it)

In a large mixing bowl, whisk together  flours, baking powder, salt, cinnamon, and protein powder.
In a medium bowl, whisk together egg and whites, coconut milk, honey, and pumpkin.

Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter). Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top. Draw a knife through the batter to marble. Bake for 25 minutes or until knife comes out clean when you poke the center of bread.

Peanut Butter Protein Cake

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Now before we jump into the deliciousness please note that this is not a low-calorie treat. It’s flourless but has plenty of peanut butter. Make it one day as a healthier treat option.

Ingredients
4 egg whites
2 egg yolks
3/4 c sugar substitute (stevia baking blend works REALLY well)
1 c pureed sweet potato (please cook it and peel it first)
3/4 c vanilla protein powder
1/2 c peanut butter
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350
Whip egg whites until stiff and set aside
Whip sweet potato, sugar substitute and egg yolks until combined, add peanut butter, protein then cinnamon and baking soda and powder. Fold in the egg whites (this is what will make the cake fluffy so take your time).
Place in muffin or other fun tins and bake for 20-25 minutes.

While they are baking whip up this frosting, add all ingredients and stir until combined:
1 c peanut butter
1/4 c sugar substitute
1/4 c brewed coffee (add more if you’d like a more runny frosting)
1 tsp cinnamon
1 scoop vanilla protein

Once your cakes are done, frost them up and thank us later. :)

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Quinoa Granola

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1 cup quinoa
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/4 cup flax seed
½ cup unsweetened coconut
½ c. dark chocolate chips (optional)

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
Toast the granola in the preheated oven until lightly golden brown, about 20 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.

Coconut Flax Banana Muffins

1 1/2 cups oat flour
¾ c unsweetened coconut
½ c flax
1 tsp cinnamon
½ tsp nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
3 large bananas, mashed
3/4 cup sugar substitute
2 eggs
¼ c. olive oil

Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar substitute, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 mins

Ginger Protein Cupcakes

Pans

 

I was inspired by another recipe to cook up something delicious that was more healthy than that of the recipe published in the pages in front of me. Because not everyone wants to live life without some delicious, moist and HEALTHY treats that taste indulgent, I went on a mission. The Sweaty Betties’ Ginger Protein Cupcake was BORN! Grab your oven mitts, mixer and preheat that oven, let’s get cookin!

Preheat Oven to 350

Grease your cupcake pan or line with cupcake liners

Cream together:

3 Egg Whites
1/3 c. Truvia
1 tsp. Vanilla
1 tsp. White Vinegar
1/3 c. Coconut Oil (melted if necessary)

In a Small Bowl Combine:
1/2 c. Nonfat Greek Yogurt
1/2 c. Unsweetened Almond Milk

In a Medium Bowl Combine:
1 c. Oat Flour (or any other high fiber flour)
1 c. Vanilla Protein Powder
1 T. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp Sea Salt
1/4 tsp. Baking Powder

Slowly add milk and flour mixture to the egg and truvia mix, making sure to mix ONLY until combined. Do not overmix

Divide evenly into prepared muffin tin, bake at 350 for 8-10 minutes. During this time, whip up the frosting by combining and mixing thoroughly:

2/3 c. Nonfat Greek Yogurt
1/4 c. Truvia
2 T. Fresh Lemon Juice
1 tsp. Arrow Root Flour

 

Once the muffins are completely cooled, spread the frosting onto the muffins and garnish with lemon zest.

 

I hope you like them as much as we did!

*recipe by Aubrie Richeson

 

Dairy-Free Ginger Protein Cupcakes

We’ve been getting AWESOME feedback on the original and I hope those of you that choose this recipe love it just as much.

Preheat Oven to 350

Grease your cupcake pan or line with cupcake liners

Cream together:

3 Egg Whites
1/3 c. Truvia
1 tsp. Vanilla
1 tsp. White Vinegar
1/3 c. Coconut Oil (melted if necessary)

Puree Together:

1/2 c + 2 Tbls Unsweetened Almond Milk
3/4 c. Cooked & Peeled sweet potato

In a Medium Bowl Combine:

1 c. Oat Flour (or any other high fiber flour)
1 c. Vanilla Protein Powder
1 T. Ginger
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp Sea Salt
1/4 tsp. Baking Powder

Slowly add milk and flour mixture to the egg and truvia mix, making sure to mix ONLY until combined. Do not overmix!

Divide evenly into prepared muffin tins.

Sprinkle w/a mix of Truvia & Cinnamon (I also tossed in a pinch of Cayenne pepper to SPICE things up)
Bake at 350 for 8-10 minutes. Allow to cool and ENJOY!

Zucchini Bread

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Preheat oven to 325

Cream together:

3 eggs
1 c. splenda
2 tsp vanilla
1 c. sweet potato puree

In a separate bowl combine and then add to wet ingredients:

2 c. almond meal
1 c. vanilla protein
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
t2 tsp cinnamon

Once combined, stir in:
2 c. grated zucchini
1 c. chopped nuts (optional)

Bake for 30-40 minutes and ENJOY

Grease 2 Loaf Pans

Grilled Fruit Kabobs

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Oh my! You guys will love these, we went through an entire tray in two days and relished each bite.

Forget the nasty sugary candies- give these a try!

Soak ~15 kabobs in shallow water (to avoid starting a fire…but if you are a pyro and are into that, then you can skip this step)

1 pineapple cut into chunks
4 peaches, sliced
1/2 seedless watermelon

In a small bowl combine:
1/2 c. truvia or other sugar substitute
2 tsp cinnamon

Place all peaches in a bowl and toss in the above mixture, mix to coat evenly.
Get creative, start a pattern or place the fruit on the kabobs randomly

Grill the kabobs about 3 minutes per side, watching carefully to make sure they don’t burn.

EAT THEM!

EASIEST Pumpkin Dessert EVER

Two Ingrdients =  a Spectacular Dessert

So… If you don’t know me by now, I am NOT a cook. I don’t pretend to be and I don’t really like it. I’m fine with eating the same things everyday and the microwave is my best friend.

I buy things that are healthy but convenient..

and while I LOVE to eat special goodies, baked treats, etc.. I rarely will actually take the time to make them..

Which is why THIS recipe is PERFECT for me.. AND my sweet tooth.. AND my love of Fall and Pumpkin!

TWO INGREDIENTS:

1- Large Can of Pumpkin (or two small cans)

2- packet of Sugar-Free, Fat-Free Pudding Powder Mix (vanilla, butterscotch or cheesecake taste best)

DIRECTIONS:

Open can. Dump in Bowl. Open box of powder. Dump in bowl.

MIX TOGETHER!! (I use an electric beater thing.. its more fun)

Then Eat!!

You can refrigerate if you like.. even add cinnamon or pumpkin pie spice to taste.

Makes 4 servings.

Two Ingrdients = a Spectacular Dessert

Easiest Pumpkin Dessert Recipe

The EASIEST Pumpkin Dessert EVER!

So… If you don’t know me by now, I am NOT a cook. I don’t pretend to be and I don’t really like it. I’m fine with eating the same things everyday and the microwave is my best friend.

I buy things that are healthy but convenient..

and while I LOVE to eat special goodies, baked treats, etc.. I rarely will actually take the time to make them..

 

Which is why THIS recipe is PERFECT for me.. AND my sweet tooth.. AND my love of Fall and Pumpkin!

 

TWO INGREDIENTS:

1- Large Can of Pumpkin (or two small cans)

2- packet of Sugar-Free, Fat-Free Pudding Powder Mix (vanilla, butterscotch or cheesecake taste best)

 

DIRECTIONS:

Open can. Dump in Bowl. Open box of powder. Dump in bowl.

MIX TOGETHER!! (I use an electric beater thing.. its more fun)

 

Then Eat!!

You can refrigerate if you like.. even add cinnamon or pumpkin pie spice to taste.

 

Makes 4 servings.

Let me know how you like it!! XOXODanny-J

Three Ingredients for Outstanding Taste