Cake for breakfast? Sure, why not when this cake is gluten-free, high in protein and made with only clean ingredients! Now you can have your cake and eat it too, guilt-free!

Ingredients

• 2 tbsp of coconut flour
• 1 egg
• 2 egg whites
• 1/2 scoop of FitMiss Chocolate Delight
• 2 tbsp of unsweetened almond milk
• 1/2 tbsp of natural peanut butter
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp of baking soda

Directions

• Whisk eggs.
• Add remaining ingredients to the bowl of eggs EXCEPT the peanut butter.
• Mix ingredients together until it is well incorporated.
• Pour half of the batter into an individual baking dish that has been sprayed with non-stick cooking oil.
• Heat peanut butter in the microwave for a few seconds.
• Drizzle your melted peanut butter on top of the batter.
• Add remaining batter to the baking dish.
• Bake at 350 degrees for 30 mins.

Chocolate Frosting Ingredients

• 1.5 tbsp of water
• 2 tbsp of chocolate PB2
• 1 tbsp of FitMiss Chocolate Delight

• Mix everything together and pour it  on top of your cake.
• Place a few chopped strawberries on top and sprinkle with cocoa powder.

Serving Size: 1

367 calories / 26g carbs/ 34g protein/ 3.5g saturated fat/ 9g fiber/ 9.5g sugar

XOXO,

Angel

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Love brownies but don’t like all the oil, sugar, flour & butter added to them? Yeah, me too! For that reason, I came up with this amazing, clean version for me & for you!! I have to warn you though, these bars are deliciously dangerous! Do not fret, my friends! You can enjoy these clean, gluten-free, no sugar added brownie protein bars, guilt-free at only 105 calories each! Do I even need to say more?

Ingredients

• 2 scoops of FitMiss Chocolate Delight Protein Powder
• 1/2 cup of gluten-free oats (can also be substituted for old fashion oats)
• 3 egg whites
• 1 medium sweet potato
• 1 cup of  black beans
• 1/4 cup of cocoa powder
• 1/3 cup unsweetened applesauce
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• 1/2 tsp. baking powder
• 2 tbsp of chopped almonds

• Cook sweet potato for about 40 minutes at 375 degrees. Remove peel and place in a food processor to puree.
• Place mashed sweet potato into a large mixing bowl.
• Place oats in your food processor and pulse until it has become the consistency of flour.
• Add oat flour to the bowl of sweet potatoes.
• Place rinsed, drained and patted dry black beans in a food processor and process until smooth. Scrape the sides of the bowl as needed to make sure all beans are smooth.
• Add pureed black bean to the mixing bowl.
• Add remaining ingredients (except chopped almonds) to your mixing bowl and stir until well incorporated.

• Spray an 8-inch square baking dish with cooking spray.
• Add mixture to the the baking dish and sprinkle the top of the batter with chopped almonds.
• Bake  at 350 degrees for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool and cut into 9 servings.

The nutritional facts are based strictly on the ingredients listed above. FitMiss Chocolate Delight is a gluten-free protein powder that aids in making these brownies SO great!

I know inquiring minds will want to know: Will any protein powder work? They should. However, please keep in mind the nutritional facts will change and the taste will vary.

Before I sign off, I wanted to share nutritional stats for an average brownie…

(Source)

Scary, huh? Don’t do it! Make my version instead!

XOXO,

Angel

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Each slice of this pie is under 200 calories and has almost 10 grams of protein – not to mention it’s absolutely delicious!!

Ingredients

• 1 low fat graham cracker crust
• 1.5 cups of nonfat plain greek yogurt
• 2 tbsp. sugar free fat free cheesecake pudding mix
• 2 stevia packets
• 1 small banana
• 1/2 cup chocolate casein protein powder
• 1/2 c unsweetened almond milk
• 1/2 cup light cool whip

Directions

Mix together 1 cup of greek yogurt with the cheesecake pudding mix and stevia, until well blended. Layer it over the crust.

Cut banana into thin slices and lay them on top of the cheesecake yogurt mixture.

Mix together chocolate casein powder with greek yogurt and almond milk, until well blended. Layer it over the bananas.

Spread light cool whip on top of the chocolate casein mixture and lightly sprinkle cocoa powder over the pie.

8 servings – 180 calories/ 1.6g saturated fat / 21.4g carbs/ 0.5g fiber/ 9.75g sugar/ 9.25g protein

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I felt much better yesterday and did a little experimenting in the kitchen. Since it was National Cookie Day – I figured I’d do a little cookie creation using coconut flour.

These cookies turned out magical! Their super low in calories with hardly any fat, carbs or sugar in them!  Their thick, soft and gooey from the melted chocolate chips and are sort of like eating small little pancakes. They taste best warm so enjoy them right off the pan or heat them in the microwave for 8-10 seconds.

These cookies are made on the stove top so the recipe takes 10 minutes from start to finish!

Ingredients

• 1 egg
• 2 egg whites
• 1 tbsp of melted coconut oil
• 2 tbsp. of coconut flour
• 1/2 tbsp. unsweetened cocoa powder
• 1 scoop of chocolate casein powder
• 2 packets of stevia
• 1 tbsp of mini dark chocolate chips

 Add in all other ingredients (except chocolate chips) in stir together until well blended.

 Fold in dark chocolate chips.

Warm a non-stick frying pan over medium heat and spray with cooking oil.  Roll dough into small cookies with your hands. They will stay the same shape in the pan.  Place cookies in the pan and cook on each side for approximately 2-3 minutes on each side.

Total servings: 11 Cookies

44 calories| 1.7g saturated fat| 2g carbs| 0.7g fiber| 0.8g sugar| 4g protein

My next snack with be two cookies, one with PB2 spread on top and the other with a smidgen of almond butter.

*******

Tuesday Eats

I woke up with a craving for something delicious & sweet so coconut flour pancakes made a come back for breakfast!

It seems I tend to do salads for lunch, huh?  While yesterday on top of my salad went, turkey meatballs (bought from Costco and chopped up so that it seems like I get more bang for my buck! ), marinated artichokes, jalapenos, 1/2 whole wheat pita, fat free feta cheese and some light Italian dressing.

I hadn’t made tostadas in awhile so that’s what we had for dinner last night! I used a whole wheat pita that I split in half and crisped up for shells and then topped my shells with homemade pinto beans, sliced up chicken breast, salsa, fat free feta cheese, jalapenos and lettuce.

Question: What do you eat for lunch during the week?

XOXO,

Angel

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2nd attempt – success!

Tip – make sure your cream cheese is softened. I learned the hard way, on my 1st attempt!

This pie literally took me less than 10 minutes to put together!  If you’re in a pinch around the holidays and want to make a fast & delicious pie, you have to try this one! Best of all, no baking necessary.

Ingredients

• 1 graham cracker crust
• 1 8oz container of light whipped cream cheese
• 1 cup pumpkin puree
• 1 cup non fat plain yogurt
• 1/4 c light cook whip
• 3.5 tbsp sugar-free fat-free cheesecake pudding mix
• 2 stevia packets
• 1 tsp of pumpkin pie spice

Serving Size: 8

213 calories/ 4 g saturated fat/ 22.7 g carbs/ 1 g fiber/ 10.3 sugar/ 16.7 g protein.

XOXO,

Angel

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I’m not going to lie and say I originally set out to make a truffle.  Nope, I was really trying to make a pumpkin cheesecake…

until this happened!

My crust crumbled on me while I was trying to spread on the cream cheese layer to my pie crust. #FAIL! Or so, I thought for a moment.  Then I thought…No, when life gives you crumbs, build a truffle!

 Ingredients

• 1 graham cracker crust
• 1 8oz container of light whipped cream cheese
• 1 cup pumpkin puree
• 1 cup non fat plain yogurt
• 1/4 c light cook whip
• 3 tbsp sugar-free fat-free cheesecake pudding mix
• 2 stevia packets
• 1 tsp of pumpkin pie spice

Another attempt to create my pumpkin cheesecake will happen again this month before Thanksgiving. Stay tuned for that!

Serving Size: 8

213 calories/ 4 g saturated fat/ 22.7 g carbs/ 1 g fiber/ 10.3 sugar/ 16.7 g protein.

*******

I can’t leave without sharing what I ate for breakfast, lunch and dinner…now can I?

Breakfast was a egg scramble with breakfast chicken sausage and a laughing cow cheese wedge, stuffed into a pita. Yum!

For lunch, I used the beans that I made Thursday night for my nachos to make a healthy bean burrito. Beans, a few meatless meatballs, non fat greek yogurt and some hot sauce – perfection!

I continued with the whole ‘let’s use up the leftovers’ to make a taco salads for dinner. I used a taco salad mold pan to make the shells, super cute, right?

 Yes, it was as delicious as it looks!

Question:  Are you a fan of leftovers?

XOXO,

Angel

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