Five Minute (Vegan) Triple Berry Mugcake

Five Minute (Vegan) Triple Berry Mugcake
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Five Minute (Vegan) Triple Berry Mugcake
If you love pie and you love mugcakes, then you'll love this recipe. this is my "go to" recipe for a single serve berry filled pie "mugcake". This mini pie takes only about 5 minutes to make so it's perfect for satisfying that pie craving in a pinch!
Five Minute (Vegan) Triple Berry Mugcake
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Five Minute (Vegan) Triple Berry Mugcake
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  1. Single serve (vegan) berry pie mugcake 1/3 cup whole wheat flour 1 tbsp coconut flour 1 tsp vanilla extract 1 banana, mashed 1 tsp baking powder 1/2 cup raspberries (or berries of choice)
  2. Combine all ingredients except berries and mix well.
  3. Add enough flour so that the mixture is easily manageable I.e not sticky.
  4. Press 2/3rds of the mixture into a small ramekin.
  5. Form into a pie crust shape.
  6. Add your berries (if using frozen, be sure to thaw first).
  7. Roll out the rest of your crust and place on top of the berries.
  8. Cut an "x" in the center then,using a fork, press the top crust into the bottom crust.
  9. Microwave ~2-3 minutes or until crust is fully cooked.
  10. Pro tip: put a plate underneath your bowl while cooking to catch the juice from the berries in case it starts to overflow.
  11. Let cool before enjoying!
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Peanut Butter and Chocolate Cheesecake

Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
This peanut butter cheesecake has received rave reviews from all that have tried it. Instead of a traditional crust, this cheesecake sits upon a chocolate cheesecake "crust" and is then topped with a peanut butter and chocolate drizzle.
Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
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  1. Peanut butter and chocolate cheesecake Makes ~10 slices
  2. Peanut butter cheesecake - 2 cups plain greek yogurt - 2 eggs - 1/2 cup natural peanut butter - 1/4 cup coconut sugar or brown sugar - 1/4 cup almond milk - 1/8 cup baking cocoa
  3. Drizzle - 1/3 cup natural peanut butter, melted - 1/4 cup baking cocoa - water, as needed - sweetener, to taste
  4. In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
  5. Transfer 1/3rd of the mixture to a smaller bowl and add the baking cocoa. Mix well. Oil a medium sized glass dish and pour the chocolate mixture on the bottom. Pour the peanut butter mixture on top. Bake at 350 degrees f for ~40 min.
  6. Get out 2 small bowls to prepare the peanut butter and chocolate drizzle. In one bowl, add the peanut butter and microwave ~30 seconds or until melted. In the other bowl, combine the baking cocoa with a little water at a time until mixture is liquid in consistency and easy to drizzle. Drizzle peanut butter and chocolate mixture on top of cheesecake once cool. Let chill in refrigerator for a few hours or overnight before serving.
  7. Store leftovers in refrigerator in an airtight container.
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Quinoa Banana Cookies

Quinoa Banana Cookies

When you have an abundance of quinoa but crave sweets, what more productive way than to bake cookies!

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Quinoa Banana Cookies
Quinoa Banana Cookies
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Quinoa Banana Cookies
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  1. This recipe makes 9 cookies and is gluten free at that! Could be vegan if you substitute the egg white!
  2. Mix together: mashed banana, cooked quinoa, dry oatmeal, baking powder, vanilla whey (can use any flavor here), 1 egg white, dash of cinnamon and 1-2 tsp sweetener.
  3. Preheat oven to 190 degrees. Spoon tbsp size drops onto parchment paper lined baking sheet. Bake for 10-12 mins! Let cool and top with glaze made from 1/2 tbsp coconut four and 2 tbsp almond milk. Enjoy!
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S’More Cake Pops

SMore Cake Pops

CAKE POP, with a homemade @gbutter cinnamon bun graham cracker

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S'More Cake Pops
SMore Cake Pops
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SMore Cake Pops
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  1. For G Butter Graham Crackers
  2. 2 TBcup Cinnamon Bun G Butter 'livstrong5'
  3. 2 TB almond milk
  4. 1 TB almond meal
  5. 1 TB coconut flour
  6. 1/2 tsp date sugar
  7. 1/2 tsp cinnamon
  8. For Vanilla Cake
  9. 1 scoop vanilla whey
  10. 3 TB oat flour
  11. 1 egg white
  12. 1/4 cup greek yogurt
  13. 1/4 cup almond milk
  14. 1 tsp baking powder
  15. For Chocolate Coating
  16. 1 TB coconut oil
  17. 2 TB dark chocolate chips
  18. 3/4 scoop chocolate whey
  19. Bake vanilla cake batter in 15 mini muffin tins (or USE CAKE POP PAN!) at 350F for 18 minutes, or until cooked through.
  20. Bake Graham Crackers (350 25 minutes) or crush boxed graham crackers.
  21. Purchase G Butter at sweat.com and use livstrong5' for discount and free shipping IF USING G BUTTER CRACKERS, you only need about 4.
  22. Once cake is cool, shave off the top edges, to form a cake pop shape.
  23. Microwave coconut oil and chocolate chips for 1 minutes, stir completely, and then add chocolate whey and stir till smooth.
  24. Roll cake pop in chocolate, then roll in crumbled graham crackers.
  25. Repeat until all cake pops are done!
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Peanut Butter Banana Protien Fudge

Peanut Butter Banana Protien Fudge

Guiltless freezer fudge, you won’t be able to stop eating.

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Peanut Butter Banana Protien Fudge
Peanut Butter Banana Protien Fudge
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Peanut Butter Banana Protien Fudge
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Instructions
  1. Put all the ingredients in a mixer or blender until smooth.
  2. Pour dough into an 8x8 inch pan lined with parchment paper.
  3. Freeze for 2 hours and cut into squares.
  4. Store in freezer.
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Peanut Butter Chocolate Stuffed Cookies

Peanut Butter Chocolate Stuffed Cookies

Chewy and delicious cookies that are high in protein!

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Peanut Butter Chocolate Stuffed Cookies
Peanut Butter Chocolate Stuffed Cookies
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Peanut Butter Chocolate Stuffed Cookies
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Instructions
  1. In a small bowl add pb2 and slowly mix 1 tablespoon of water at a time until you have a thick peanut butter like consistency.
  2. In a separate bowl mix alll dry ingredients together.
  3. Add pb2 mixture and remaining ingredients except chocolate chips.
  4. Use a fork to mix and mash until dough forms.
  5. Fill a cookie scoop half way with the dough and then add 2-3 chocolate chips into the center.
  6. Fill the rest of the way with dough and drop on cookie sheet lined with parchment paper.
  7. Bake at 375f for 7-8 minutes or until golden brown.
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Chocolate Peanut Butter Protein Crepes

Chocolate Peanut Butter Protein Crepes

A flourless, peanut butter chocolate, guilt-free and gluten free, protein packed dessert!

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Chocolate Peanut Butter Protein Crepes
Chocolate Peanut Butter Protein Crepes
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Chocolate Peanut Butter Protein Crepes
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Instructions
  1. Mix all ingredients (except cinnamon) in bowl and stir with whisk.
  2. Pour on heated skillet over high heat.
  3. I use the square skillet.
  4. This is VERY VERY liquidy, so be careful when pouring.
  5. You want them thin. After the mixture looks solid enough to flip, take flipper/spatula and make a cross to make four square crepes.
  6. Flip over onto other side.
  7. While the above is cooking, you can make your fillings:
  8. In a cup, mix your PB2 and water together.
  9. I like the PB2 to be runny for this particular recipe, so you may need to add a little more water to make it runny.
  10. In another bowl, mix your protein powder and water with a hand mixer and set aside.
  11. While the crepes are on the skillet, you can pour the runny PB2 onto each square (save a little for drizzle at the end).
  12. Then pour the protein fluff over the PB2.
  13. Transfer crepes onto a plate, sprinkle with cinnamon for taste, roll into pretty little crepes, drizzle with remaining PB2 add another dash of cinnamon, and there ya have it!
  14. Voila!
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Double Chocolate Protein Cookies

Double Chocolate Protein Cookies

Chewy, soft-baked, and healthy chocolate cookies!

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Double Chocolate Protein Cookies
Double Chocolate Protein Cookies
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Double Chocolate Protein Cookies
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Instructions
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper (or spray with cooking spray).
  2. Blend all ingredients together.
  3. Drop batter by the tablespoon onto the baking sheet.
  4. Bake 10 minutes or until done!
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White Chocolate Raspberry Donuts

White Chocolate Raspberry Donuts

High protein White Chocolate Raspberry Donuts using melted quest bars!

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White Chocolate Raspberry Donuts
White Chocolate Raspberry Donuts
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White Chocolate Raspberry Donuts
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Instructions
  1. Donuts 1 1/2 scoop vanilla whey protein powder I used trutein
  2. 2 egg whites and 1 egg
  3. 1 tsp vanilla extract
  4. 1/3 cup non fat plain greek yogurt
  5. 1/4 cup unsweetened raspberry jam
  6. 2 tbsp. peanut butter & Co white chocolate PB
  7. 1/2 tsp. baking powder
  8. 1 tbsp coconut flour
  9. 1 tbsp buckwheat flour
  10. 1/4 cup unsweetened vanilla almond milk
  11. Mix all ingredients and bake at 350 for 18min
  12. Frosting: break up white chocolate raspberry #questbar and mix with 1/3 cup unsweetened almond milk.
  13. Microwave for 30 seconds and stir until melted and combined.
  14. Add 1/4 cup unsweetened non fat plain greek yogurt and 1/4 cup unsweetened raspberry jam.
  15. Mix until combined and top cooled donuts with frosting!
  16. Recipe makes 8 pronuts
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Five Minute Chocolate Mint Glazed Donuts

Five Minute Chocolate Mint Glazed Donuts

If you love chocolate and mint and donuts then you’ll love these donuts. These chocolatey donuts are topped with a delicious chocolate mint glaze. Best part? These donuts only take about 5 minutes to make.

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Five Minute Chocolate Mint Glazed Donuts
Five Minute Chocolate Mint Glazed Donuts
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Five Minute Chocolate Mint Glazed Donuts
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  1. Chocolate mint glazed donuts
  2. Makes ~4-5 donuts
  3. Donuts 1/4 cup baked pumpkin purée (or baked sweet potato)
  4. 3/4 cup whole wheat flour minus 1 tbsp
  5. 1 tsp baking powder
  6. 1 tsp vanilla
  7. 1 tbsp olive oil
  8. 3 oz muscle egg chocolate mint brownie egg whites (can sub 1 egg or 1/4 cup pumpkin puree)
  9. 1 tsp liquid sweetener of choice
  10. Glaze 1 tsp muscle egg chocolate mint brownie egg whites
  11. 1/4 cup baking cocoa
  12. water
  13. Combine all dry ingredients then mix in wet.
  14. Mix well until a dough forms.
  15. Pinch off pieces of dough and form into donut shapes.
  16. Arrange on a large plate and microwave 2-3 minutes until fully cooked.
  17. Set aside to let cool.
  18. Pour baking cocoa, water, and muscle egg into a small bowl to make the glaze.
  19. Mix well until mixture smooth.
  20. Dip tops of donuts in glaze and top with desired toppings.
  21. Enjoy!
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