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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Chocolate PB Cup Protein Mug Cake

Can you tell that when I go home I just bring a bag of protein powder with me and call it a day? #Repetitiveflavors, oops.

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Ingredients:

  • 40g oat flour
  • 14g coconut flour
  • 14g Chocolate PB Cup True Nutrition Protein Powder
  • 46g liquid egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • Stevia
  • 1/2tsp baking powder
  • 1/4tsp cream cheese emulsion (optional)

Mix all of your ingredients, then place in a greased mug/bowl (I used a bowl). Microwave for 2-2.5 minutes, or until cooked through.

Macros: 306 calories, 34g carbs, 6g fat, 27g protein, 9g fiber

High Protein Alpine Strawberry Waffle

I wrapped up my Thursday night with these waffles (it made TWO. Epic. Will post the recipe sometime this weekend on my blog/ hopefully). Super Fluffy☁️ Alpine Strawberry NutriFroce Sports Protein Waffles topped with Waffle Crunch Cereal (waffles on waffles),Walden Farms blueberry syrup, and Peanut Butter & Co dark chocolate🍫 dreams💤 peanut butter🍯. #latergram #ShesABeaut

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Ingredients:

  • 36g Alpine Strawberry Whey (Rose10: 10% off NFSports)
  • 35g whole wheat flour
  • 7g coconut flour
  • 60g nonfat greek yogurt
  • 92g liquid egg whites
  • 1/2tsp baking powder
  • Stevia
  • 1/4tsp vanilla extract by BetterBodyFoods

Mix all of your ingredients, then cook in a greased waffle iron. And like I said, it made TWO WAFFLES. BUHBUHBAM.

Macros- 412 calories, 36g carbs, 4g fats, 45g protein, 5g fiber

Chocolate Peanut Butter Cup Banana Protein Waffles

I’m clearly obsessed with waffles. There are soooo many ways to make them, and so many flavor combinations. It’s insane. Raise your hand if you love waffles too! #WaffleObsessed. Yadig?

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Ingredients:

  • 20g oat flour
  • 14g coconut flour
  • 10g chocolate peanut butter cup TrueNutrition protein powder
  • 46g liquid egg whites
  • 70g mashed banana
  • 2tbs unsweetened vanilla almond milk
  • 1/2tsp baking powder
  • 1/4tsp cream cheese emulsion (optional)
  • Stevia

Mix all of your ingredients well – I melted the banana in the microwave before mixing it in. Then cook in a greased waffle maker.

Macros- 269 calories, 37g carbs, 4g fats, 21g protein, 9g fiber

Chocolate Peanut Butter Cup Cakey Oats

Have you ever tried adding coconut flour into your oats? Cause it does magical things to your oats – as does psyllium husk!

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Ingredients:

  • 52g oats
  • 7g coconut flour
  • 10g TrueNutrition chocolate peanut butter cups protein powder
  • 46g liquid egg whites
  • Stevia

Cook the oats with 1.25 cups of water first until they’re about done (in the microwave). Add in the other ingredients, and cook until fully done, mixing periodically. Either leave it whole, or mix it all up, like I did!

Macros- 288 calories, 39g carbs, 5g fats, 22g protein, 8g fiber

Easy Peasy Protein “Ice Cream”

I make protein ice cream a lot, and people often ask how I make it. I can’t take full credit of it because I’ve seen the recipe floating around. However, here are the modifications that I have made, and it’s the BEST EVER.

Ingredients:

  • 1 scoop of protein of choice (Cellucor works the best because it’s THICK)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4-1/2tsp xanthan gum
  • 8-10 ice cubes

Allllll you have to do is blend all of that up. Then BAM, you’re done! It should be THICK. My blender is about dead because I make this so often.

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!

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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