I made healthy chicken nuggets today!
They’re 193 calories per serving, 1 gram of fat, and 26 grams of protein!
Click here for the recipe from A Guiltless Glutton!
Peanut Butter Secrets
- 1/2 cup peanut butter (Mine has salt), or another nut butter
- 3/4 tsp baking soda
- 3 tbsp whole-wheat pastry flour (or white or a gf mix)
- 1/4 cup sugar (for sugar-free cookies, see below link)
- 2 tbsp brown sugar or coconut sugar
- 2 tbsp applesauce
- 1/2 tsp pure vanilla extractMix dry ingredients very well. Then add wet and form cookie balls. If you want soft cookies, fridge the dough for at least an hour. Then bake in a preheated oven (350F) for 8 minutes. They’ll look underdone when you take them out, but that’s ok. Let cool for at least 5 minutes before removing from tray.
Breakfast this morning was some simple banana oat pancakes. It doesn’t make a huge amount, but it hits the spot with paired with homemade iced coffee. I topped my pancakes with pb2 and maple syrup, feel free to top your pancakes with the other 1/2 banana.
- 1/4c rolled oats
- 1/4c egg whites
- 1/2 banana
- 1/4t cinnamon
- 1/4t baking powder
Throw everything into a blender, and blend until combine. Make one big, or two smaller pancakes on a sprayed and heated pan. Cook like a normal pancake, top, and enjoy.
These muffins are perfect for a chocolate cake craving without going too crazy!
I tweaked this recipe a bit, and since I’d been told that flax absorbs more liquid than the almond flour, I upped the amount of almond breeze in the recipe. They’re surprisingly hearty, have a great natural taste, and the carob chips give the muffin the perfect amount of sweetness without being too overwhelming. I will absolutely be making these again!
Chocolate Chip Flax Muffins - makes 6
- 3/4 CupBob’s Red Mill Flax Meal
- 2 Scoops Protein Powder (I used Designer Whey Double Chocolate)
- 1.5 tsp Baking Powder
- 2 Large Eggs
- 3 Tbsp Unsalted Butter
- 1/3 cup & 1 tbsp Almond Breeze Vanilla Unsweetened - (I’m thinking I might make this 3 the next time I make it with the hope that it’ll be slightly more moist)
- 4 tbsp unsweetened carob chips
- Optional - Splenda to taste (I prefer something not sweet and the recipe on it’s own gets most of the sweetness from the berries. If you want a sweet muffin I’d recommend using whatever sweetener you’re comfortable with.)
1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray for easy removal.
2. Mix the dry ingredients (almond flour, protein powder, baking powder) in a bowl and whisk so there are no lumps.
3. Melt the butter (30 seconds in the microwave should do the trick) and add to the mix along with the almond breeze and eggs.
4. Mix thoroughly until the batter is consistent. Then pour in the carob chips and mix until they’re evenly spread through the batter.
5. Spoon batter into the bottom of each tin, approx. filling half of the tin.
6. Place 3 raspberries in each muffin, and cover with remaining batter.
7. Bake for 12 - 17 minutes, and then allow to cool.
Nutrition Facts - For 1 Muffin (approx)
(Almond breeze - 25, protein powder - 200, eggs - 140, butter - 300, flax meal - 600, carob chips - 140 = 1,405/6 = 234)
(Almond breeze - 1, protein powder - 36, eggs - 12, butter - 0, flax meal - 30, carob chips - 4 = 83/6 = 14)
Net Carbs: 4g
(Almond breeze - 1, protein powder - 6, eggs - 2, butter - 0, almond flour - 0, carob chips - 12= 21/6 = 3 - 4)