Have you ever tried the Lava Cakes from Domino’s? Or maybe the ones on a Carnival cruise? If not you are severely missing out, but that’s okay! Because lo and behold there is this magical, microwaveable protein brownie that is just as good but packed with almost 30g protein and 4g fiber! This is NOT my recipe but I assure you it has my stamp of approval. For how incredibly easy it is you must give it a try for yourself. I like topping it with a scoop of frozen yogurt, a cookie, or whatever other goodies I have around. Happy flexible dieting!
- 25g whey protein powder (preferably chocolate)
- 10g cocoa powder
- 1/2 tsp baking powder
- 1/4 cup milk of choice (Fair Life chocolate milk is used to calculate these macros)
Mix together in a microwave safe bowl and microwave for approximately 30 secs (depending on your microwave). Do NOT overcook this brownie. You don’t want it dry in the middle, you want it nice and gooey. Enjoy!
Macros (for entire brownie, not toppings): 158 calories, 3g fat, 12g carbs, 29g protein, 4g fiber
It’s Girl Scout season and I’m stayin’ strong! As much as I love those little cookies I swear there’s crack in there. I can never eat them without finishing a whole sleeve! I haven’t made protein donuts in awhile so I decided to recreate the beloved Samoa in protein donut form! Needless to say they turned out incredible! The base recipe is from my protein donut hole recipe which can be made using a muffin pan, so if you don’t have a donut pan fear not!
- 2 scoops of protein powder (I used PEScience chocolate)
- 3/4 cup unbleached all purpose flour (whole wheat will change the taste a bit)
- 2 tbsp cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup sugar (you can sub with applesauce or banana)
- 1 egg, beaten
- 1/2 cup unsweetened almond or coconut milk
- 2 tbsp butter, softened
- 1 tbsp Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup Smucker’s sugar free caramel sauce
- 1/2 cup Unsweetened shredded coconut
- Lite chocolate sauce to drizzle (optional)
Preheat oven to 350 degrees. Mix dry ingredients together. In another bowl, mix together wet. Add wet ingredients to the bowl with dry. Grease muffin tin and fill each about 3/4 the way. Bake for 10 to 12 mins (check with toothpick). Take them out and allow to cool for 5 minutes.
Macros for chocolate protein donuts (NO toppings, per donut, recipe makes 12): 80 calories, 2g fat, 11g carbs, 6g protein
To make these Samoa donuts I simply mixed together 1/2 cup of Smucker’s sugar free caramel sauce and 1/2 cup unsweetened shredded coconut flakes then topped each donut with the mixture. I drizzled a little lite chocolate sauce over the top to make it look like a Samoa (didn’tt count macros on this!). They are insanely good, especially for the macros!
Macros for coconut & caramel topping (per donut): 63 calories, 3g fat, 9g carbs, 0g protein
Macros for Samoa donuts (per donut, recipe makes 12): 143 calories, 5g fat, 20g carbs, 6g protein
- 1 cup whole wheat flour
- 2 cups quick oats
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 tbsp butter, softened
- 1/4 cup apple sauce
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degrees. Mix together all dry ingredients except oats and raisins. In a separate bowl, cream butter and sugar together. I used my electric mixer. Add in the egg, applesauce, and vanilla extract. Stir the dry mixture into the eggs and applesauce, then add in the oats and raisins. Scoop about a tbsp out for each. Bake 12-14 minutes. Let cool for 5 minutes.
Macros (per cookie of a 24 cookie batch): 99 calories, 3g fat, 16g carbs, 2g protein
The recipe is taken from Skinnytaste’s pumpkin protein cheesecake and I simply added a scoop protein powder. It turned out great!!! I didn’t tell anyone there was protein in it and no one even knew, the whole pie was gone in one night. 🙂 Next time I’m going to go for 2 scoops and see if it blends well.
- 1/2 cup pumpkin puree
- 8 oz 1/3 fat cream cheese, softened
- 1/4 cup brown sugar
- 4 oz fat free whipped cream
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 1 chocolate graham crust
- 1 scoop protein powder
Mix softened cream cheese, brown sugar, spices, vanillas, and pumpkin using an electric blender or by hand. Once it’s smooth add in the scoop of protein powder, then fold in your whipped cream. Chill in graham crust for a few hours and enjoy!
Macros (per serving of 8): 198 calories, 11g fat, 20g carbohydrates, 6g protein
Summer is here and I am miserable. Ha! Living in the center of Florida it is HOT. With the humidity today it feels like 99 degrees! But I’m cooling off with this refreshing, protein packed key lime pie cheesecake! I love this cheesecake recipe because well, it’s got a load of protein, but it’s also very versatile. You can use any different type of yogurt to create different flavors!
- 2 blocks fat free cream cheese, room temperature
- 2 6 oz key lime pie yogurt
- 2 eggs
- 2 egg whites
- 2 scoops protein powder (I used Optimum Nutrition vanilla whey)
- Reduced fat graham crust
- Sweetener, optional
Preheat oven to 250 degrees. Blend or process cream cheese, yogurt, eggs & egg whites, and protein powder. Pour mixture in crust and bake for 30 minutes, then increase temperature to 350 degrees and cook another 20 minutes or until the center is firm.
Macros (per slice of 8 slices): 231 cals, 6g fat, 23g carbs, 19g protein, 1g fiber
Growing up I LOVED cereal bars. That sticky and sweet crunchy deliciousness! It’s hard to only have one. So I set out to make a homemade version that was packed with protein. That way I can have more than one and it’s of reasonable macros.
- 1/2 cup honey
- 1/2 cup reduced fat peanut butter
- 3 servings Honey Nut Cheerios
- 2 scoops protein powder (I used ON whey vanilla ice cream)
Heat the honey and peanut butter on the stove on medium to low heat. Once it’s thinned out remove from heat and stir in protein powder. Once the mixture is smooth add inthe cheerios. You may need to add a few drops of water if the consistency gets too hard while you’re mixing. Put on parchment paper in a glass dish and allow to harden for an hour. Enjoy!
Macros (1 per serving of 12): 149 calories, 4g fat, 20g carbs, 7g protein
I love adapting my easy no bake protein bars into different creations. It’s always nice to switch things up! I threw together a few things I had on hand like almonds and dried cranberries. This reminds me of a trail mix cluster. Plus it’s packed with protein! Can’t beat that…
- 1/4 cup peanut butter
- 1/4 cup dark chocolate chips
- 1/4 cup honey
- 1 scoop protein powder (I used Optimum Nutrition vanilla ice cream)
- 12 almonds, chopped
- 1/8 cup dried cranberries
Heat peanut butter and honey on medium low heat on stove until it has melted and is easy to mix. Take off heat and add in protein powder. You may need to add a tbsp of water to get a good consistency. Melt chocolate chips in microwave for 30 secs then mix until smooth. Add melted chocolate to peanut butter mix, then add in almonds and dried cranberries. Mix well. Place in baking cups that are oiled. Allow to harden in the fridge for at least an hour. Enjoy!
Macros (per cluster for a batch of 12): 88 calories, 4g fat, 7g carbs, 4g protein
I know few people who do not love a chocolate peanut buttery combination. Those are people I wouldn’t want to associate myself with anyways. Haha! So I made two different versions of these and I’ll leave it up to you which you’d prefer. One was half the fat using cacao powder but it was bitter. I really enjoyed it chopped in some frozen yogurt or in a protein shake. The other was made using chocolate chips and was much sweeter. It’s perfect by itself.
- 1/2 cup cocoa powder (could also use cacao powder)
- 2 scoops protein powder (I used ON vanilla ice cream)
- 2 tbsp milk of choice (I used cashew, you could use water)
- 2 tbsp water
- 1/4 cup PB2
- 1/4 scoop protein powder
- 3 tbsp peanut butter
- 6 tbsp water
Mix together cocoa powder, 2 scoops protein powder, milk, and 2 tbsp water in one bowl. Layer silicone tins (you’ll want to use silicone if you want them to keep their shape, otherwise use cooking spray on paper liners) with half the chocolate mix. It will cover about 1/8 inch. Throw them in the freezer for 15 mins and while you wait make the peanut butter mixture. Mix together PB2, 1/4 scoop protein powder, and 6 tbsp water. Once mixed together add in peanut butter and mix. Add the layer, then add the rest of the chocolate to the top. Freeze for at least an hour. Then store in freezer wrapped in tin foil until ready to eat. Enjoy!
Macros (per cup, recipe makes 8): 72 calories, 3.8g fat, 10g carbs, 10g protein
If you’d prefer you can use chocolate chips instead of the cacao or cocoa mixture. This would call for 3/4 melted chocolate chips. Doing so will reduce the protein content and double the fat.
During this week’s meal prep I knew I wanted to make a protein treat and I was going to do the usual protein bars, but I decided to switch it up a bit and do protein balls. You will love these balls in your mouth. 😀
- 1.75 scoops protein powder
- 1 1/4 cup rolled oats
- 1/4 cup peanut butter
- 1/3 cup honey
- 1/4 cup dried cranberries
- 1/4 cup white chocolate chips
Mix ingredients together and then leave in the fridge for half an hour. You want the consistency to be a little wet but dry enough to mold so add a tbsp of water if needed. Take out and roll into 20 balls. Keep in tupperware in the fridge. Enjoy!
Macros (per serving, 20 servings): 60 calories, 1g fat, 7g carbs, 4g protein
Is it just me or do you always have overly-ripened bananas at the end of the week? Well, that almost always happens to me! Thomas is so picky with bananas and will not eat them if they have just a few brown spots on them. Even though I told them that’s when they’re most delicious! Last week I went to Costco’s and purposely bought a bunch of bananas knowing I wanted to make my favorite baking recipe, banana chocolate chip protein muffins! I left five bananas on the counter to get real brown, and I mean REALLY brown which kinda happened on accident because I had injured my wrist and made the muffins a few days later than planned. But no worries, bananas can be completely brown and still be great for baking. The more ripened the easier they’ll be to mash and tastier!
I see all over the internet “clean” banana protein muffins that use Greek yogurt and no butter. These muffins are pretty good but I’m not a huge fan of the spongeness that the yogurt gives it. So I set out to make a recipe of banana protein muffins that aren’t clean, but still packed with protein! If you’re into the clean muffins there are plenty of recipes out there, or you can always convert the butter to Greek yogurt using the various conversion charts found online. Same with the sugar! But I can assure you these muffins are with the extra grams of fat.
- 1 and 1/2 sticks unsalted butter, softened
- 3.5 scoops protein powder (I used Optimum Nutrition Vanilla Ice Cream)
- 1 and 1/2 cups whole wheat flour
- 2 cups mashed bananas (I used 5)
- 1/2 cup milk chocolate chips
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tsp vanilla
- 2 eggs
- 1 egg white
- 1 cup white sugar
- 1/2 cup brown sugar
Preheat oven to 350 degrees. First mix together the mashed bananas, sugar, butter, eggs, and egg white. In another bowl mix flour, protein powder, baking soda, and salt. Line a muffin pan and add mixture filling liners about halfway. Cook each batch about 15 minutes or until a toothpick comes through the clean in the center. Allow to cool for a few minutes in the pan, then remove from pan and allow to cool another 5 minutes before enjoying. YUM!
Macros (1 serving, for 24 servings): 160 calories, 7g fat, 20g carbs, 5g protein
Who else here takes a visit to Starbucks and can’t help but gaze over to those blonde cookie bars and wished they were more health friendly? Well, I have great news for you! Skinnytaste.com has come up with a recipe for a flawless, healthy cranberry bliss bar. Typically I’m weary of healthy dessert recipes. I mean, c’mon, it’s dessert. That time of day you should indulge in a little something special. But this recipe is a complete winner, and I’ll tell you why.
View recipe here
1. There are only FIVE grams of fat in a single cookie bar. That’s right, FIVE. Compared to the almost 20g in the Starbucks version you may be worried there’s a lack in taste. I promise you, there is nothing lacking in this recipe.
2. Applesauce over sugar. Although this recipe does use sugar, it also calls for unsweetened applesauce which helps curb the calories.
3. Fat free cream cheese over regular. I can’t stand fat free cream cheese on a bagel or something alike. But in a recipe, fat free cream cheese is a winner! Great to easily bring down the fat in a dessert recipe.
4. Stick with all purpose flour. Whole wheat flour is great! I use it in almost all my recipes to receive additional protein and fiber. But be weary of whole wheat flour in dessert recipes. For this recipe, Skinnytase stuck with all purpose flour. I used unbleached all purpose flour and it worked great.
5. A perfect, healthy holiday treat! Again, there are 5g of fat in these. I can’t stress that enough. It warms my heart. This time of year means a lot of extra calories. But these skinny cranberry bliss bars are proof that the holiday season can coexist with your healthy lifestyle! Just a little tip though, these are so good you’ll want to eat them all. Wrap some up to give as gifts or invite over some friends to share!
Macros (per serving of 1): 5g fat, 24g carbs, 2g protein