Egg-Free Peanut Butter Marshmallow Protein Pancakes

My friend @meresnuttykitchen cannot have eggs, so these pancakes are inspired by her because they are EGG-FREE pancakes! These Egg-Free Peanut Butter Marshmallow Protein Pancakes are so moist and delicious! I loved the texture. I topped them with a Russell Stover Crunchy Peanut Butter Egg (yeah still left over from Easter 🙈) and Walden Farms Pancake syrup. And surrounded by a sliced plum!

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Ingredients:

  • 15g whole wheat flour
  • 7g coconut flour
  • 25g oat flour
  • 18g peanut butter marshmallow whey
  • 45g pumpkin purée
  • 30g unsweetened applesauce
  • 1/4 cup + 1tbs unsweetened vanilla almond milk
  • 1/2tsp baking powder
  • 1/4tsp butter extract (optional)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia drops

Mix all of your own ingredients then cook in a pan over medium-low heat.

Macros- 303 calories, 39g carbs, 5g fat, 21g protein, 8g fiber

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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.

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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

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

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.

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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.

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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

Peanut Butter Marshmallow Dark Chocolate Dreams Protein PB Cups

What a perfect end to my night! I had vanilla bean Halo Top Creamery healthy ice cream and topped it off with two homemade PB cups! I made these a long time ago, but I decided to recreate them to share on my blog! (Note: They had melted a bit in the photo- dreamy, right?)

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Ingredients:

  • 34g peanut butter marshmallow whey (by Cellucor)
  • 3-4tbs water
  • 2tbs (32g) dark chocolate dreams peanut butter

Mix the peanut butter marshmallow whey with the water by slowly adding in the water until it’s a sticky consistency. Spray a muffin tin with non-stick spray. Add 1/4 mixture into two of the muffin molds (1/4 into each, so you will be using 1/2 of the mixture at this time). On top of each, add 1tbs of the peanut butter (note: you can sub peanut flour butter, as well, or any type of nut butter.) Then finish it all off with the rest of the mixture. Freeze for 1-2 hours or until solid. They should pop right out of the tin!

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Macros (both cups): 300 calories, 15g carbs, 15g fat, 31g protein, 2g fiber

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Cacao Nib Chip Peanut Buter Marshmallow Pro-nuts

I loooove me some baked goods. Could you tell by the excess “o”s in “love”? GOOD. Especially donuts. Did you know that donuts supposedly came from the 18th century Dutch from New Amsterdam? Pretty cool, huh? Gotta love the internet…

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Ingredients:

  • 40g oat bran
  • 10g almond flour
  • 15g peanut butter marshmallow whey (by Cellucor)
  • 60g pumpkin puree
  • 2 large egg whites
  • 1-3tbs water
  • 9g cacao nibs (iHerb coupon code: KNN401)
  • Stevia
  • 1/4tsp vanilla extract (by Better Body Foods)
  • 1/2tsp baking powder

Preheat your oven to 350F. Mix all of the ingredients above except the cacao nibs. After it’s all mixed well, THEN add the cacao nibs into it. Bake in a greased donut pan – I bought mine at Bed, Bath, & Beyond, but you can just use a muffin tin if you don’t have one. Bake for 15-20 minutes, or until fully cooked. Mine made 4 large donuts – or you can make 6 smaller. I topped mine with some P28 White Chocolate High Protein Spread.

Macros (just donuts): 363 calories, 37g carbs, 13g fat, 30g protein, 12g fiber