Pumpkin Spice PB Marshmallow Protein Oat Cake

This was my caption on Instagram when I made this. I felt it was necessary to share. The Chicago theatre community has been hit HARD lately with deaths. The show that I was supposed to be in right now (but since I left Columbia for a break, bowed out of) lost its director this morning. Sheldon Patinkin. You all should look him up. He basically was one of the originals in the finding of the theatre community here. Incredible man. He lived a great life. Today, I sing Into The Woods music for this brilliant man. I made this for breakfast: Pumpkin Spice Peanut Butter Marshmallow Protein Oat Cake topped with Pumpkin Pie Spice Jif Whips and surrounded by half of a sliced plum.

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Ingredients:

  • 58g oats (I used quick oats)
  • 7g coconut flour
  • 13g peanut butter marshmallow whey
  • 82g liquid egg whites
  • 1/2 cup unsweetened vanilla almond milk
  • 40g pumpkin purée
  • 1/2tsp baking powder
  • 1/4tsp pumpkin spice bakery emulsion (bought at marshalls- check Amazon)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia

Preheat oven to 375F. Mix all of your ingredients then put in a greased loaf pan (I lined mine with parchment paper so the cake will pop out easier. You can use any type of pan that you would like!). Bake for 25 minutes or until the cake is cooked through. Note- the cake is going to be moist from the pumpkin. I love it.

Macros- 375 calories, 49g carbs, 7g fat, 29g protein, 12g fiber

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Belgian Chocolate Peanut Butter Protein Sea Shell Muffins

My mom got me a fun sea shell muffin tin for Christmas, and I finally used it- HA, took me long enough, right? And I dipped it/shmeared it with a White Chooclate Maple Peanut Butter Frosting.

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Ingredients:

  • 15g oat flour
  • 15g peanut flour
  • 22g Belgian chocolate nutriwhey (Rose10 = 10% off NFSports)
  • 53g banana
  • 46g liquid egg whites
  • 1/2tsp baking powder
  • 1/4tsp @betterbodyfoods vanilla extract
  • 1/4tsp butter extract
  • Stevia

Preheat your oven to 350F. Mix all of your ingredients in a bowl (I melted my banana in the microwave for 15 seconds and mashed before adding into the mixture). Put mixture in a greased muffin tin (I used a sea shell shaped muffin tin). Bake for 12 minutes, and bam!

Macros (for 5/5 muffins)- 281 calories, 30g carbs, 6g fat, 30g protein, 5g 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!

Chocolate Protein MiniCake

This one was for #MakeItBakeItMondays last week, and someone requested that I share the recipe.

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Ingredients:

  • 45g whole wheat flour (1.5 servings)
  • 10g almond meal/flour
  • 1/2 scoop protein powder (I used chocolate)
  • 30g canned pumpkin
  • 60g unsweetened applesauce
  • 92g liquid egg whites
  • 1/2tsp baking powder
  • 1/4tsp vanilla extract
  • Stevia

Mix batter in a bowl and put in a mini loaf tin/pan (I bought some reusable metal ones from Target for super cheap). Bake at 350F for 25-35 minutes, or until a toothpick comes out clean. I topped mine with chunky almond butter!