Chocolate Brownies with Caramel Protein Chunks & Strawberries

If you like;

Gooey centre brownies

Gluten free treats

Caramel

Protein rich foods

Chocolate

Strawberries

Chocolate

Chocolate 

Or chocolate….

Then read on! If not, make this anyway 😝

  
1/3 packet of gluten free brownie mix

1 scoop vanilla or chocolate protein (I used, MUSCLE MILK) 

65g egg whites

100g strawberries – fresh or frozen

1 TITAN VANILLA NUT CARAMEL BAR <~~ click the link, to WIN! 

1/3 cup water
Preheat oven to 160 degrees and line a loaf tin or similar size baking dish with baking paper.

In a bowl, add the brownie mix, egg whites and protein powder. 

If the mix is too dry, add the water, a little at a time.

Once you have a fairly runny batter, add in chopped strawberries and a chopped TITAN BAR. 

Pour mix into dish and bake for 20 mins before checking. If you like your brownies gooey, 20 mins is about long enough. If you like them firmer, more cakey, leave longer, perhaps 30 mins. 

Leave to cool and set a little.

Serves 8

133 calories

3.5 fat

20.6 carb

6.2 protein

 

Pumpkin Pie

  
It’s that time of year! All the USA has gone pumpkin mad…. From Oreos, lattes (my recipe here) to pies! 

I freaking love pumpkin so I wanted to share my recipe.

You can make this crustless if you prefer, but trust me, this crust is so delicious, healthy and the texture is spot on. It’s worth doing. Buy your protein bread HERE and use the code VJC10 for a discount.

PIE CRUST

70g Protein Bread Co Mix

30g coconut flour + 5g

20g coconut oil + 5g

5g stevia

1 large egg

Start with the crust, combine the bread mix, coconut flour,  coconut oil, stevia and egg and it will be a nice press able consistency. Leave out the extra 5g of coconut flour & oil.

Use the extra coconut oil to grease the pan you are using. I love springform cake tins.

Put the 5g coconut flour on a bench to prevent sticking and roll out the pie crust dough until large enough to cover the base and sides of the tin you are using.

Gently press the crust into the tin. Bake for 10 mins at 160 degrees.

PIE FILLING

400g cooked, mashed pumpkin

3 eggs

125ml coconut cream

50g stevia (or to your taste)

1 tsp cinnamon

1/2 tsp nutmeg – or use pumpkin pie spice to replace this and cinnamon.

Pinch of salt 

Combine all ingredients in a blender or processor to make a runny yet creamy batter.

Pour into the crust that has already been baked a little while.

Return to the oven and bake at 160 degrees for 45 mins or until the centre is no longer liquid.

Cool in fridge for a few hours before slicing and serving. This will set the filling further.

Serve with whipped coconut cream and for extra decedance some roasted (candied perhaps) pecans and a drizzle of maple syrup.

*not my image, the pie was eaten too quickly to get one*

Choc Chip Cookie Dough Pie

Do you love cookie dough? Pie? Chocolate? Healthy food? Desserts?

Good… You will LOVE this!

The original recipe came from Chocolate Covered Katie and I changed it a little. This is her picture also, mine aren’t as pretty but the dish looks the same 🙂 

I used butter beans, originally I was going to use chickpeas as I have in multiple desserts but I read the nutritional profile and butter beans where the same! But a better flavour. 

So here is my version;

2 cans (420g) drained and rinsed of butter beans

100g rolled oats (ground into flour or whole)

100g fat free natural yogurt

100g dark chocolate

60g coconut oil

60g stevia (or sweetener of choice)

5g vanilla bean paste

10g baking powder

Put put the beans, melted oil and stevia into the food processor. Mix until smooth.

Add in oats, yogurt, vanilla, baking powder, a pinch of salt.

Process again until smooth and well combined.

Stir in (by hand, well, a spoon really) the chopped chocolate. 

Spoon the batter into a lined pie dish or cake tin and bake in a 180 degree oven for about 40 mins. Allow to cool before cutting.

Its delicious warmed up in the microwave for 10 seconds and topped with low fat icecream!

Info per slice (serves 10)

Calories 229

Carbs 23

Fat 12

Protein 10

Red Velvet Protein Brownies

I altered my amazing Chocolate Protein Brownies recipe for this! 

The beetroot will give the beautiful colour but it won’t taste like it 😊

  

1 1/2scoops 100% Whey Protein Professional CHOCOLATE 
30g stevia
60g cocoa
1 1/2 tsp baking powder
2 tbsp macadamia nut oil
200g beetroot purée 
2 eggs 80g oat flour

Mix together all the dry ingredients first then add in the oil, beetroot & eggs.

Pour into and spread out in a lined Perspex baking dish.

Bake for about 20 mins at 180 degrees, longer if you like it firmer, like cake. 

Top with Greek yogurt like I did, or some vanilla protein mixed with a little water mixed to an icing consistency. 

Makes 16.

Below is for one square, without icing/yogurt.

76 calories

3.9 fat

4.5 carbs

5.1 protein

Super easy tacos for lunch!

Just a quick post today… 

Yesterday I was out running a few errands, doing a bit of shopping, ready to fly out to work today.

I was hungry as it was midday and we had not much left in the house.

This is what I did;

Grabbed a cooked chicken, and a cos lettuce.

When I got home I made some kind of tacos. 

Cos lettuce topped with the chicken, some sugar free sweet chilli sauce and some zero fat Greek yogurt. 

Healthy, delicious and easy! 

   

Double Chocolate Brownies with Pomegranate and Pink Rock Salt

Long title… But I can’t possibly miss out describing any part of this beautiful dessert.

Before we make it, I want to share a secret with you;

HOW TO REMOVE THE EDIBLE SEEDS FROM POMEGRANATE!

Take the whole fruit, and on a hard, flat surface like your kitchen bench, roll the whole fruit.
You need to be a bit rough with it, roll it really hard, pressing down as you roll.
Make sure you get the whole surface of the fruit a few times.
Cut with a knife through the skin just a few millimetres and twist it apart.
Turn each half inside out over a bowl and just scrape out the seeds with your fingers.
Easy!!!!

Now the recipe;

60g coconut/macadamia/olive oil
50g gluten free self raising flour
50g pomegranate seeds
50g Cacao Tree Milk Chocolate , chopped
30g coconut sugar
30g stevia (I used natvia icing mix)
35g cacao powder
5g vanilla bean paste
2 eggs
1 tsp flaked/ground pink rock salt

Mix all except 1/2 the salt and the pomegranate in a bowl.

Pour batter into a lined baking dish, sprinkle pomegranate seeds on top and bake at 160 degrees to liking. Mine were a bit over done, I like them gooey not cakey. 10-30 mins.

Sprinkle the remaining salt on top.

Allow to cool completely before taking out and slicing into 16 squares.

This calorie and macro calculation could be out. MFP on the add recipe isn’t showing carb counts for some reason?!

85 calories
6 fat
1.9 protein
6 carb

Original recipe from withfoodandlove.com

Gluten Free Fluffy Pancakes

Sometimes we don’t want to mess around with a good thing. We just want the real deal.

But you are gluten intolerant? That’s ok, swap your flour for gluten free.
I know, it’s 3 times the price and still highly processed, but I believe it’s still a great flour to use sometimes.

50g gluten free self raising flour
1 egg
50 mls unsweetened almond milk
2 tsp stevia

Mix or blend until you have a nice batter then cook in a frying pan with a little coconut/macadamia oil, butter or ghee.

I topped mine with fresh lemon juice and a tsp of stevia!

Calories 265
Fat 6
Carbs 45
Protein 7

Oat and Blueberry Pancakes

Here is a super easy and tasty recipe. Its basically exactly what MANY MANY bikini competitors eat.

I used to, before I knew different. I’m not knocking it, its healthy, delicious, provides carbohydrates, protein and antioxidants, I just prefer more variety. Sometimes though, you cant beat a blueberry pancake!

40g oat flour (blend oats until powdery)

100ml egg whites

50g blueberries

1 tsp stevia

Mix the oats, egg whites and blueberries together and cook on a low heat in a frying pan, with a little macadamia/coconut oil or butter/ghee.

Sprinkle a little stevia on top

Easiest pancakes ever!

Calories 230

Fat 4

Carbs 29

Protein 16

Pumpkin Pancakes

100g cooked pumpkin
1 egg
15g buckwheat flour
1/4 tsp pumpkin pie spice

Put in a blender all ingredients until a smooth batter.

Pour this batter into a frying pan with your choice of butter, macadamia oil, coconut oil melted to prevent sticking.

Cook slowly until firm. Flip.

Cook the second side on a low heat too.

That’s it, enjoy! It’s delicious with a little cottage cheese and maple syrup or coconut sugar.

Calories 150
Fat 6
Carbs 17
Protein 9

Pancakes Daily!

Ever since I was a child I loved pancakes. I think most of us do. As an adult I used to buy those shakers with the mix that you add water to.

So after dinner I would make a huge batch of them which we would eat with margarine and golden syrup. Yuck, yuck, yuck!

Not healthy at all. Now I eat more nutritious, and just as tasty pancakes, and I play with different flavours too.

I’ve got 5 recipes I’ll put up over the next week. The first…

Choc Chip Banana!

Ohhhhh yeahhhh!

100g banana
1 egg
25g (half a bar) Cacao Tree Protein Enriched Chocolate

Put in a blender the banana and egg and on a high speed combine until fluffy-ish.

Pour this batter into a frying pan with your choice of butter, macadamia oil, coconut oil melted to prevent sticking.

Place chopped chocolate on top of pancake batter straight away, and cook on a very low heat until the pancake is firm enough to flip over. Be patient or it’ll break!

Cook the second side on a low heat too.

That’s it, done!

Calories 249
Fat 14
Carbs 23
Protein 13

Keep following for the rest of the recipes xxx