Extra Peanut Butter Cookie Dough

Home from class, and it’s time for a snack! I decided to whip up some Extra Peanut Butter Cookie Dough topped with French vanilla almonds and extra whipped reddi whip. Da bomb. This one kicks my other cookie dough recipe’s booty.

screen-capture-13

Ingredients:

  • 129g canned chickpeas (rinsed off)
  • 15g peanut flour ($5-10 off iHerb: KNN401)
  • 18g cookie nookie PB Crave
  • 2tbs unsweetened vanilla almond milk
  • Stevia

Blend all of your ingredients – you can use a hand blender or an immersion/hand blender. Then eat! It would be fun to add chocolate chips!

Macros: 213 calories, 27g carbs, 7g fats, 16g protein, 10g fiber

Advertisements

Healthy Cookie Dough Protein French Toast

My good friend gave me some samples of her whey, one of which is Cookie Dough by Cellucor. She recommended I make french toast with it, so that’s what I made!

IMG_3614

Ingredients:

  • 3 slices of bread (I used Sara Lee whole wheat soft & smooth bread)
  • 92g liquid egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • 17g cookie dough whey
  • stevia

Mix all of the ingredients, minus the bread. Dip your bread in the mixture (each sides) and cook on the stove-top (I cooked mine over medium/medium-low). Flip. cook on the other side until done. BAM!

Macros: 314 calories, 37g carbs, 5g fats, 32g protein, 5g fiber

Baked Oat Cake

Uh, hi. Yeah. This was literally PERFECT. I kid you not. I baked my Just Monkey-in Around MyOatmeal, and it was UN-REAL (pause necessary).

IMG_3568

Ingredients:

  • 52g Just Monkey-in’ Around MyOatmeal (review up soon)
  • 7g coconut flour
  • 1/2 cup unsweetened vanilla almond milk
  • 2 large egg whites
  • 1/2 tsp baking powder
  • Stevia

Mix ingredients and put in a graded dish (I lined my wish with parchment paper to ensure that it wouldn’t stick). Bake at 375F for 25-30 minutes, or until a toothpick comes out clean!

Macros (cake): 279 calories, 40g carbs, 7g fats, 15g protein, 7g fiber

Vanilla Pro-Nuts

I was trying to figure out if they’re spelled “donuts” or “doughnuts.” With some help from my instagram followers (thankya!), we figured out that it was originally “doughnuts,” but Dunkin Donuts coined the term “donuts.” So now, they’re referred to as BOTH. Cool, huh?

IMG_3387

Ingredients:

  • 14g almond flour
  • 26g vanilla NFSports Nutriwey (10% off: Rose10)
  • 35g whole wheat flour
  • 93g liquid egg whites
  • 30g canned pumpkin puree
  • 1/2tsp baking powder
  • 1/4tsp vanilla extract
  • Stevia

Preheat oven to 350F. Mix all of your ingredients well. Place batter in a greased donut pan. Cook in the oven for 10-15 minutes, or until a toothpick comes out clean!

IMG_3381

Macros (all 6 donuts): 402 calories, 34g carbs, 10g fats, 33g protein, 5g fiber

5150 Nut Butter Review

OOOOOOKAY, you all know (or should know) that I am an insanely crazy nut butter addict that should be admitted to NBAA (Nut Butter Addicts Anonymous). I have had the pleasure/blessing/no words of trying 5150 Nut Butter and becoming good friends with their owner, Jordan. He is amazing, and his nut butters go perfectly with him because they are also awesome. I recommend each and every one wholeheartedly. Which one do I love the most? I could not tell you! They are all so unique and perfect. I mean that.

IMG_2844

I took notes after eating each one. I kid you not. First, it’s important to let you all know that these are all chunky nut butters. They’re not chunky like “chunky peanut butter.” Gritty may be the right word? Maybe not- that sounds so negative. I mean that in the most positive way that I could possibly make it because they have chunks of actual nuts in them. YEAH. I’ll let that soak in……………Not enough time, but it’s time for the breakdown.

Chocolate Chip Cookie- This one is sweet, chocolatey, and chunky. It’s nutty chocolatey, obviously because of the nut chunks. Really sweet. Really, really good.

Chocolate biscuit- This one is more nutty. Nutty with a hint of chocolate. I could taste a buttery biscuit when I closed my eyes. I was so skeptical of the “biscuit” part of this one, but I honestly could taste that buttery biscuit.

Cookies & Cream- It doesn’t taste like an Oreo, no, but it tastes like cookies…and cream…I can’t figure out a better way to put it. Just like the name says! Seriously. Like a buttery, chocolatey, nutty cookie dipped in warm milk. Chocolatey. Nutty. Milky. Goodness.

Gluten-Free Cookies & Cream- Okay, so I was surprised by this one because I kind of thought it tasted more like “cookies & cream” than the regular gluten-filled cookies & cream flavor. Maybe? I now am second-guessing myself as I type this. But I remember tasting more chocolate in this one. And uh…who doesn’t love chocolate? Especially with cream ;).  It had a stronger peanut and cookie taste. There’s something else, too. Maybe it’s a hint of coffee flavor? I’m not sure what it is. I just know that I do like this one a lot! I like them both. I like them all.

Health Nut- Who doesn’t like nut butter? And a blend of peanuts and almonds? Yeah. The best of both worlds, seriously. This one has a strictly nut taste, obviously. The chunks are thicker. This one is super chunky, and it has a very natural, pure nut taste, as if you’re sitting there chewing nuts. It’s sooooo different than other peanut and almond butters I’ve had. I LOVE.

NOW GO OVER TO 5150 Nut Butter AND BUY BUY BUY. I seriously give Jordan’s nut butters 1000000000/10.

Pure PB No-Bake Cheesecake with Cookies & Cream Quest Crust

I was so anxious to crack into my Pure PB (check out my instagram post for details about my giveaway for this!), so I made Pure PB No-Bake Cheesecakes with a Cookies & Cream Quest Bar Crust. Accompanied by bluebs.

IMG_3079

Ingredients:

  • 1 Cookies & Cream Quest Bar
  • 6g Pure PB (by Crazy Richards – will be released in early Sept, can sub peanut flour)
  • 15g (1tbs) fat free cream cheese
  • 33g plain nonfat greek yogurt
  • Stevia drops
  • 1/4tsp vanilla extract (by Better Body Foods)
  • Blueberries (I used 42g)

Zap your Quest Bar in the microwave (10 seconds). Take a muffin tin and spray two of the molds with non-stick cooking spray. Cut your Quest Bar in half and flatten into the two molds. Broil (500F) for a few minutes until it starts to turn brown. Pop those babies out onto a plate. Mix your other ingredients (minus the blueberries) then divide into the two “cups” that you made with your Quest Bar.

Macros (just cheesecakes): 250 calories, 28g carbs, 8g fat, 30g protein, 19g fiber

Vanilla Protein No-Bake Cheesecake with a Chocolate Brownie Almond Crust

This is by FAR the best no-bake cheesecake I’ve made so far! The crust is flakey, but the cheesecake clings nicely.

IMG_2636

Ingredients (crust):

Mix all of the ingredients. You don’t HAVE to bake this, but I tried. I just stuck it in a 325F oven for about 2-3 minutes on a greased piece of foil in a circular shape. Make sure you pat it down.

IMG_2624

Ingredients (cheesecake):

  • 115g fat-free cream cheese
  • 90g plain nonfat greek yogurt (FAGE is da best for this)
  • 10g vanilla NutriWhey (NutriForce Sports 10% off: Rose10)
  • Stevia drops
  • 1/4 tsp Better Body Foods vanilla extract

Mix all of the ingredients suuuuper well. Make sure the cream cheese is room temp because it’ll mix easier. Chill for 2-3 hours. I made sure the crust was cooled down. Then I topped it with the no-bake cheesecake and chilled it all together.

Macros (crust): 234 calories, 10g carbs, 20g fat 5g protein, 4g fiber

Macros (cheesecake): 212 calories,16g carbs, 1g fat, 29g protein, 0g fiber

Macros (errrrrthang): 446 calories, 26g carbs, 21g fat, 34g protein, 4g fiber

IMG_2635

Shotty photo, but you had to see the inside. It’s the best one yet!