Sometimes, you just want to eat an entire batch of cookies…
I get it. So I came up with these amazingly moist cookies, for those days when I just can’t put the cookie down.
The macros, they do not lie!
- Calories- 420 THE ENTIRE BATCH (Makes 10)
- Fat – 12.5
- Carbs – 43
- Fiber – 19
- Protein – 32
So go ahead and have the entire batch for lunch! I’m not going to judge, in fact, I will be there rooting you on!
- 1/2 cup pumpkin purée
- 4 tbsp coconut flour
- 1 tbsp almond flour
- 1 tbsp sugar free maple syrup (I use Joseph’s, you can get it Walmart and it’s all natural)
- 1 scoop Jamie Eason Natural Whey Isolate (chocolate) http://www.labrada.com/store/wheyisolateforher.html
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp mini semi sweet chocolate chips for topping
Mix all wet ingredients together. Mix all dry ingredients together then combine both. Roll into 1 inch balls and place on baking sheet lined with parchment paper and bake for 11 mins at 350!
Rise and shine with rolled up banana french toast. I just can’t get down with traditional french toast anymore. Especially after these little darlings.
These are so easy it kills me.
All you need is:
1 Banana (duh)
2 Slices of Ezekiel Bread (You can sub this for whatever bread you prefer)
2 Egg Whites
1/4 Cup Unsweetened Almond Milk
1 Tsp Cinnamon
1 Tsp Vanilla Extract
For the Vanilla Almond Drizzle:
1 Tbsp Almond Butter
1 Tbsp Almond Milk
1/2 Scoop Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate)
Whisk your eggs, milk, cinnamon and vanilla together and set a side. Roll out your slices with a rolling pin and then cut off the crust. Roll again to make sure all the corners are pressed flat. Cut your banana in half and roll each half up in the bread slice. Dunk the roll up in the egg mixture and fry on medium to low heat. Put the end of the bread that are overlapping or touching down first in the pan so it cooks the slice together and your banana won’t unravel. Make sense? Cook for a minute and roll it over and cook the other side. Do this until golden brown.
Warm up your almond butter (I just zapped it in the microwave for 10 seconds) and mix well with the almond milk then add your protein powder. Drizzle all over those banana french toast babies!
Can I just start with the macros here? Because they are low carb, low sugar and low fat, so at the end of the night when you only have a few more macros to meet, you can make this little pumpkin pie fit! 🙂
CALORIES – 74.6 FIBER – 1.4 FAT – 4.1 PROTEIN – 6.6 CARBS – 3.9
That’s amazing, right?
P.S. Sorry about all the
pumpkin posts. Just let me know when you have had it up to your ears with pumpkin and would like me to move on to a new flavor… In the mean time, I will be posting more pumpkin-y recipes! 🙂
Shortbread Cookie Layer:
- 1 Cup Almond Flour
- 2 Tbsp Coconut Oil
- 1 Tbsp Sugar Maple Syrup (I always use Joseph’s, you can buy it at Walmart)
Pre-heat oven to 375 and line a 8×8 pan with parchment paper. Mix all ingredients together in a bowl. It should seem fairly dry but when pressed together it molds. Press into pan and bake for 8 minutes. Let cool in the freezer while you make the pumpkin layer.
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Low Fat Ricotta (this is where your macros can really change, make sure you get the lowest fat ricotta)
- 1 Heaping Scoop Jamie Eason Natural Whey Isolate (I used Vanilla http://www.labrada.com/store/wheyisolateforher.html)
- 1 Tbsp Sugar Free Maple Syrup
- 1 Tsp Cinnamon
Optional: Garnish with dark chocolate chips.
Store in freezer and let thaw 5 minutes before serving.
It’s usually late at night (right before bed) that my crazy-girl-raw-cookie-dough-craving happens. So you can imagine my surprise when I woke up at 7 a.m. wanting a bowl of cookie dough.
Eventually, I settle for Cookie Dough Pancakes 🙂
- 1/4 Cup Oat Flour
- 4 Tbsp Liquid Egg Whites
- 2 Tbsp Unsweetened Apple Sauce
- 1 Tbsp Flax Meal
- 1 Tbsp Coconut Flour
- 1 Tbsp Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate http://www.labrada.com/store/wheyisolateforher.html)
- 1 Tsp Baking Powder
- And enough Almond Milk to make a nice pancake batter consistency
- 1 COOKIE DOUGH QUEST NUTRITION BAR
Mix all ingredients (except quest bar) together. Microwave quest bar for 10 seconds and roll into small balls. Mix 1/4 of the balls in with the batter and cook pancakes on medium heat. Top with your favorite nut butter, syrup (I prefer Joseph’s Sugar Free) and of course YOUR COOKIE DOUGH BALLS!!!
More MAPLE! I am kind of obsessed with Joseph’s Sugar Free Maple Syrup!
Pumpkin is so last year, give me maple! Haha just kidding, I have a different kind of love for pumpkin. Like the kind of love you have for peanut butter and chocolate but would you would never choose sides.
I love them equally.
Forgot to mention that these puppies are RAW! So if you turned on your ovens, well then you just wasted about 3 seconds of you life. Sorry.
- 1 Cup Oat Flour
- 1/4 Cup Old Fashion Oats
- 1 Cup Soft Dates (soak in hot water for 20 mins if not soft)
- 3 TBSP Sugar Free Maple Syrup (I used Josephs)
- 1 TBSP Vanilla Protein Powder
- 1 TSP Cinnamon
In a food processor, pulse dates and oat flour until they form a paste then add remaining ingredients (old fashion oats being last) Roll into balls and place in an air tight container. Refrigerate for a couple of hours.
Melt 1/2 Cup Dark Chocolate Chips with 1 Tbsp Coconut Oil. Dip your balls in halfway-all the way-whatever you want. Refrigerate until chocolate hardens and serve. Store in air tight container in fridge.
Oh, man! I just can’t get enough of the Autumn flavored foods. BRING IT ON! Seriously, keep it coming all day.
And keep them combinations together!!! 😉
Maple + Pumpkin = Drool Sesh!
The syrup I use is Joseph’s Sugar Free (all natural) .It’s thick like real syrup, low carb and you can pick it up at Walmart. I use this syrup in a lot of my recipes and it never disappoints. I love it.
- 3 TBSP Coconut Flour
- 3 Egg Whites
- 1/2 Unsweetened Almond Milk
- 1.5 TBSP Pumpkin Puree
- 1 TBSP Vanilla Protein Powder (I used Jamie Eason’s Natual Whey Isolate http://www.labrada.com/store/wheyisolateforher.html)
- 1 TBSP Sugar Free Maple Syrup
- 1 TSP Baking Powder
- 1 TSP Cinnamon
Cook on medium heat.
Serve with sugar free maple syrup and granola (optional)
MACROS: Calories – 393 Fat – 10.1 Carbs – 33.4 Fiber 12.1 Protein – 37.3
Healthy and clean Protein Cannoli Bars. This one is going down in the books as my absolute favorite so far! I tried to calculate the macros but the site I use doesn’t have the right information for the ricotta cheese. So I did a little of my own math. So probably not accurate but damn near close…
110 Calories Per Serving, 9 Carbs… Recipe makes 14!
I love that Vanilla Ricotta Cream 🙂 I could eat it by itself.
1 Cup Almond Meal
2 Tbsp Coconut Oil
2 Tbsp Vanilla Protein Powder (I used Lean Body for her)
2 Tsp All Natural Sugar Free Maple Syrup (I used Joseph’s brand)
Pre-heat oven to 375 F. Place all ingredients in a bowl and mix with fork. Press evenly into an 8×8 inch pan lined with parchment paper. Bake for 8 minutes and let cool completely.
1 Cup Low Fat Ricotta Cheese
1/2 Cup Vanilla Protein Powder
1 Tsp Vanilla Extract
2 Stevia Packets (optional for those who like that extra sweetener)
Mix all ingredients together and evenly pour over crust. Garnish with dark chocolate chips or whatever chips you have.
Let sit in freezer for at least 4 hours. Cut into squares and enjoy! xo