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

Homemade Curry

HOMEMADE CURRY

– Cook up 2 lbs of chicken, cut into chunks and set aside.

– Combine & cook in a wok until semi opaque:
1 T Olive oil
1 tsp tumeric
1/2 tsp salt
1/2 tsp pepper
1 yellow onion chopped

– Toss chicken into onion mixture

– Combine, mix well and add to chicken & onions

– Add the following to your Chicken/Onion mixture
1 can coconut milk (light does not work as well but feel free to use it)
1-2 T Red Curry Paste
1 T Honey
1 sliced orange or red bell pepper
1 zucchini cut in half length wise then sliced
Zest of one lime

– Simmer for 15 mins or until veggies are semi soft. Top w/fresh chopped cilantro.

ENJOY IT! It’s delicious!

Not a pretty picture but you will like how it feels in your belly.