Belgian Double Chocolate Brownie Protein Cheesecake

I’ve seen a few people making protein cheesecakes lately, and I wanted to make a recipe of my own and eat the entire thing! #Glutton #Selfish – what can I say?

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Ingredients:

  • 20g Belgian Chocolate Whey (I used NutriForce Sports NutriWhey, get 10% off your order on their Muscle & Strength page with Rose10!)
  • 150g plain nonfat greek yogurt
  • 33g (2tbs) fat-free cream cheese
  • 1tbs Chocolate Brownie Sweet Spreads CocoNutter
  • 30g liquid egg whites
  • 1/4tsp xanthan gum
  • 1/2tsp baking powder
  • Stevia

Preheat your oven to 325F. Melt your CocoNutter by microwaving the glass jar for 20-30 seconds then stir to mix the separated ingredients (note: you can use plain coconut butter instead, but the chocolate brownie taste will change your life.) Combine ingredients above until well combined — you can blend em up or just use a spoon, like I did. Place in any type of pan that you want (I don’t have a pie pan, so I used a loaf pan), and cook at 325F for 25-35 minutes. Let the dish cool, then chill for 2-3 hours.

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Macros for the cheesecake: 343 calories, 14g carbs, 12g fats, 35g protein, 4g fiber

 

Chicken Meatballs

I have been wanting to make some kind of meatball. When I went to the store yesterday, I spotted ground chicken at the last minute and knew that’s what I wanted to experiment with! So the experimenting began…

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Ingredients:

  • 4oz ground chicken (I used extra lean)
  • Diced raw onion (43g)
  • 20-30g liquid egg whites
  • 8g oat bran
  • Salt, pepper, onion powder, garlic powder
  • Sambal Oelek

Preheat oven to 350F. Combine all of the ingredients above in a bowl. You can use a spoon or fork to combine or get down and dirty with your hands! Grease a muffin tin with nonstick cooking spray then put the mixture in the pan– mine made 3. Cook for approximately 25 minutes or until cooked through.

Macros (whole recipe): 183 calories, 10g carbs, 1.5g fats, 27g protein, 2g fiber

Blueberry Muffin Cinnamon Swirl Wafflewich

Peaches are so perfect right now. I wanted a peach. AND I wanted a waffle. So why not stuff the waffle with a peach + other goodies and call it a sandwich?!

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Ingredients (waffle):

  • 25g oat flour
  • 15g whole wheat flour
  • 7g coconut flour
  • 60g unsweetened applesauce
  • 48g liquid egg whites
  • 1/2tsp baking powder
  • Cinnamon
  • Stevia
  • Blueberry Muffin Mix-Ns
  • 1/4tsp vanilla extract

Stuffing Ingredients:

  • 1tbs+1tsp Cookie Nookie PBCrave Peanut Butter
  • Cinnamon Swirl Protein Fluff (10g cinnamon swirl Cellucor protein powder, 60g plain nonfat greek yogurt, dash of stevia)
  • Sliced strawberries
  • Sliced peach

Mix the waffle ingredients until well combined, then cook in a greased waffle maker. While it’s cooking, mix the protein fluff and sliced berries. Then stuff top the waffle with those ingredients, fold, and EAT!

Macros (just waffle): 245 calories, 36g carbs, 3g fats, 12g protein, 7g fiber

Macros (everything): 524 calories, 63g carbs, 14g fats, 30g protein, 12g fiber

Strawberry-Vanilla Protein Ice Cream/Froyo

I’m hooked on this Protein Ice Cream/Froyo business. I feel like I’m eating a feather pillow/cloud. YEAH. Try it!

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Ingredients:

  • 1 cup unsweetened vanilla almond milk
  • 45g (rounded scoop) vanilla protein powder (I used NutriForce Sports- Rose10 gets you 10% off your order on their Muscle & Strength page)
  • 1 cup (140g) frozen whole strawberries
  • 1/4-1/2tsp xanthan gum

Blend all of the ingredients above in a blender. Then top with whatever you desire- or don’t. It’s good either way!

Red Velvet Cake Protein Cupcakes

She want that cake-cake-cake-cake-cake. …Yeah, Idk either. Hehe! I love me some cupcakes, don’t you? Especially when I can eat a whole batch with absolutely zero guilt!

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Ingredients (cupcakes):

  • 30g whole wheat flour
  • 15g Red Velvet Cake Batter protein powder (by Cellucor)
  • 7g (1tbs) coconut flour
  • 5g (1tbs) unsweetened special dark cocoa powder
  • 45g canned pumpkin puree
  • 54g liquid egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2tsp baking powder
  • 1/4 tsp red velvet bakery emulsion (found at TJMaxx/HomeGoods/Marshall’s, or check amazon)
  • 1/4 tsp vanilla extract
  • Stevia
  • Dash of cinnamon

Preheat your oven to 350F. Mix all of the ingredients until combined, then place in a greased muffin tin- mine made 4. Bake those babies for 18minutes or until cooked through. I topped mine with a Maple Pancakes Cream Cheese Frosting.

Maple Pancakes Cream Cheese Frosting: 1tbs melted Maple Pancakes Sweet Spreads coconutter + 8g (1 serving) sugar-free fat-free cheesecake jello pudding powder + 2tbs water

Macros (just cupcakes- whole batch): 278 calories, 31g carbs, 3g fats, 24g protein, 9g fiber

Macros (cupcakes + frosting- whole batch): 423 calories, 43g carbs, 13g fats, 25g protein, 11g fiber

Raspberry Butterscotch Protein Mug Cake

Mug cakes are so quick and easy– and they pair so well with ice cream! The combination of the warm cake + cold, creamy ice cream is a tastebud partay!

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Ingredients:

  • 29g Vanilla whey (~3/4 scoop– I used NutriForce Sports. Don’t forget Rose10 gets you 10% off on their Muscle & Strength page)
  • 15g whole wheat flour (1/2 serving)
  • 46g liquid egg whites (or 1 large egg white)
  • 30g unsweetened applesauce
  • 1/2tsp baking powder
  • Stevia
  • Dash of cinnamon
  • 1/4 tsp butterscotch extract (from iHerbKNN401 gets you up to $10 off your order!)
  • 1/4tsp raspberry bakery emulsion

Mix the ingredients in a bowl. Then transfer the mix to a greased (with nonstick cooking spray) mug. Microwave for 1:00-1:30. I watched the mug cake cook and noticed it puffed up a lot, so make sure it doesn’t spill out of your mug! I paired mine flawlessly with 2 kinds of ice cream, cereal (for crunch), and peanut butter.

PB&J Quest Bar Stuffed CCCD Bowl Cake

Two words: bowl cake. Bowl cakes > mug cakes. Because why not have a bigger cake…and eat it too? 😉

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Ingredients:

  • 30g whole wheat flour (1.5 servings)
  • 7g coconut flour
  • 24g chocolate chip cookie dough protein powder (by TrueNutrition)
  • 30g canned pumpkin
  • 30g unsweetened applesauce
  • 92g liquid egg whites
  • 1/2tsp baking powder
  • Stevia
  • 1/4tsp cream cheese emulsion (found at TJMaxx/HomeGoods/Marshall’s, or check amazon!)
  • 1/3-1/2 PB&J Quest Bar

Mix all ingredients in a bowl. Break up quest bar and mix into the batter. Find another microwave-safe bowl and spray with non-stick cooking spray. Microwave for 2:00-2:30 minutes, or until your cake is completely cooked through (you’ll be able to tell). I topped mine with White Chocolate Wonderful Peanut Butter!