Apple Cinnamon Protein Pancakes

Apple Cinnamon Protein Pancakes

Seriously delicious protein pancakes filled with real apple chunks!

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Apple Cinnamon Protein Pancakes
Apple Cinnamon Protein Pancakes
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Apple Cinnamon Protein Pancakes
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Instructions
  1. 1/3 apple, chopped
  2. 1/2t vanilla extract
  3. 1/2t cinnamon
  4. 1t sugar free syrup
  5. 2T cottage cheese
  6. 1T almond flour
  7. 1.5T whole wheat flour
  8. 1.5T vanilla whey
  9. 40g egg whites
  10. 1/4t baking powder
  11. Microwave apple chunks with vanilla, syrup and cinnamon for ~ 1 minute.
  12. Add the cottage cheese flours and protein powder and stir, then add egg whites and baking powder and stir again.
  13. Cook on a lightly greased pan until bubbles form, then flip and cook other side.
  14. Top with favourite pancake toppings and enjoy!
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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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Instructions
  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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Pumpkin Cake Pancakes

Pumpkin Cake Pancakes

Fluffy. Cake-y. Packed with protein. What else could you want in a breakfast?

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Pumpkin Cake Pancakes
Pumpkin Cake Pancakes
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Instructions
  1. 1/2 serving Birthday Cake About Time protein powder
  2. 1/2 tsp cinnamon
  3. 1/2 tsp baking powder
  4. 2 T pumpkin puree
  5. 1 egg white (46 grams)
  6. Mix together dry ingredients in a small bowl. Add wet ingredients and stir to combine.
  7. Cook pancakes in a lightly greased pan over medium heat for 6-8 mins, flipping once half way through.
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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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Instructions
  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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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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Morning Glory Protein Muffins

Morning Glory Protein Muffins

I must admit I’m getting a bit sick of sweet breakfasts. When i think of savory, there’s omelettes and of course toast with veggies but I still wanted a muffin that I’d be able to take with me to class. Probably one of my favorite muffins is a hearty morning glory filled with everything I love!

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Morning Glory Protein Muffins
Morning Glory Protein Muffins
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Morning Glory Protein Muffins
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Instructions
  1. Whip egg first until frothy.
  2. Add in shredded veggies of choice (make sure to get as much liquid out as possible ).
  3. Mix in dry ingredients and then Apple pieces.
  4. Slowly add in water making use not to add too much or your batter will be too runny.
  5. Top with walnuts.
  6. Bake for 20 mins at 190 degrees.
  7. Makes 10 mini muffins or you could use larger muffin tins for less!
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Pumpkin Pan-Cakes

Pumpkin Pan-Cakes

I love pancakes but they aren’t always the easiest thing to take on the road with me to class. Muffins though, I can do that. Today I pretty much took a rest day of doing nothing, considering I was pooped from my weekend away. I’m all about that meal prep so in preparation for tomorrow French class I hit the kitchen and made these!

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Pumpkin Pan-Cakes
Pumpkin Pan-Cakes
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Pumpkin Pan-Cakes
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Instructions
  1. Mix the dry ingredients together.
  2. Slowly add in the egg, pumpkin and cauliflower.
  3. Add in water a tbsp at a time until you get a pancake like batter.
  4. Make sure it's not too runny or you will need to add more pancake mix!
  5. Bake for 20 mins at 190 !
  6. Top with greek yogurt and sprinkle with cinnamon
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Blueberry Egg-White Omelette

Blueberry Egg-White Omelette

Delicious, low carb, high protein breakfast or snack!

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Blueberry Egg-White Omelette
Blueberry Egg-White Omelette
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Blueberry Egg-White Omelette
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Instructions
  1. 1/2 cup egg whites
  2. 1T mashed banana (melted in micro)
  3. 1/2t cinnamon
  4. 1T oat flour
  5. 1T vanilla greek yogurt
  6. Heat 1/2t coconut oil skillet (medium heat)
  7. Mix mashed/melted banana well with greek yogurt. Add egg whites, flour, and cinnamon
  8. Pour mixture onto skillet, cook until almost set
  9. Add blueberries to one side of the omelette, and cook for ~1 more minute.
  10. Flip half without blueberries onto other half, cook for ~1 more minute.
  11. Flip in half again, cook for ~30 more seconds.
  12. Top with favourite breakfast toppings and enjoy!
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Pumpkin Spice Pancake Bars

Pumpkin Spice Pancake Bars

Anyone else love pumpkin? Especially because it’s vegan and gluten free! Try these yummy and easy bars for a quick snack or even breakfast!

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Pumpkin Spice Pancake Bars
Pumpkin Spice Pancake Bars
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Instructions
  1. Preheat oven to 350.
  2. Mix dry ingredients then add in pumpkin puree!
  3. Finally add in water or milk slowly making sure not to create a batter that too liquid or it wont cook!
  4. Trust me its not pretty!
  5. Pour evenly into silicone molds.
  6. Bake for 20-25 mins. Take out and top with a mixture of 1/4 cup Greek yogurt and 1/2 tbsp coconut flour!
  7. Oh and sprinkles of course 🙂
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No Bake Cookie Dough Bites

No Bake Cookie Dough Bites

Easy to make, clean cookie dough bites!

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No Bake Cookie Dough Bites
No Bake Cookie Dough Bites
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No Bake Cookie Dough Bites
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Instructions
  1. 1 scoop protein
  2. 1/4 cup wheat flour
  3. 1 tsp vanilla extract
  4. 1 tsp stevia leaf drops
  5. 1/2 cup white chocolate Justin's almond butter
  6. 1 tsp cinnamon
  7. 1/4 cup white chocolate chips
  8. Mix all ingredients together except white chocolate chips.
  9. You may need to add a little bit (add in very small amounts!) of water as needed as you work the dough because it can be dry.
  10. Last add the white chocolate chips and work them in the dough.
  11. Then pull out pieces of the dough to make small balls, place on a cookie sheet and stick in the fridge for at least an hour.
  12. Makes 8 balls.
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