Red Velvet Protein Cupcakes

These cupcakes are great! Super tasty without all the guilt and they are toddler approved!

A few things to note**

Make sure not to overcook baking with protein can be tricky and if not timed well cooking too long can cause the finish product to be dry and no one wants that!

Also I will show a few Optional add ons that can be added to make the cupacakes a tad sweeter if needed. 

Red Velvet Cupcake: 

Preheat oven to 325º and line cupcake tins

3 Scoops of Level-1 Red Velvet Protein

1/2c of Kodiak Cakes All Purpose Baking Mix

40g of Coconut Flour

1/2 tsp Baking Powder

1 Large Egg

1/2 c ( 112g) of Nonfat Greek Yogurt plain or Vanilla

2 tsp vanilla extract

3/4c of unsweetened cashew milk

4 Tbs of Country Crock Light ( or another light butter)

Mix dry ingredients in a large bowl. Add wet ingredients and mix well, distribute mixture evenly into 12 muffin tins. Tap the pan several times to level the mix in the liners. Bake for 20-25 mins. Cool cupcakes.

Cream Cheese Icing:

56g of Fat Free Cream Cheese

56g of Fat Free plain Greek Yogurt

1 Scoop of Level-1 Vanilla Protein

Optional: 2 tsp of swerve calorie free powdered sugar

Mix ingredients well will mixer. distribute evenly onto cooled cupcakes. 

Buffalo Chicken Egg Rolls

These macro friendly and equally yummy egg rolls are perfect for a game day appetizer or for a meal paired with some high volume veggies. They are SUPER easy to make too.

-500g boneless, skinless chicken breast

-1/4c Frank's Red Hot buffalo sauce

-50g Nonfat plain Greek yogurt

2g Ranch Dip mix (the powder stuff)

28g shredded 2% Mexican cheese blend (I used Kraft)

- 8 egg roll wraps (Nasoya brand)

Cut the chicken into sections (for quicker cooking) and cook in a skillet coated with nonfat cooking spray. I seasoned with Ms Dash and a small amount of Seasoned Salt. Depending on the size of your chicken pieces it will take around 10 minutes to cook through. The last minute, I poured a small amount of the buffalo sauce in the pan and let the chicken cook with it. 

Once the chicken is cooked through, pour into a bowl  and let sit and cool for a few minutes. I waited about 5 minutes and shred the chicken. I used a hand mixer and it only took 1.5 minutes to shred! Try it! 

Once shredded, add the yogurt and ranch mix and stir together well. Then add the shredded cheese and stir all together. 

Now if you need your macros to be exact, you can weigh the mixture and from there determine how much of the mix goes in each of the 8 egg roll wraps. Or you can divide it evenly by eyeballing. 

Once all the egg rolls are wrapped up and ready to go. Place in an air fryer (sprayed with cooking spray) and cook for about 12 minutes on 370 degrees. Flipping halfway. 

The macros are below, they are for two egg rolls. I used a light ranch for dipping. (not included in the macros).

Enjoy!

Strawberry Cheesecake, high protein yogurt

Super easy and super delicious snack. 

1/2 scoop of Level-1 Protein Strawberry (or Vanilla if you prefer a plain cheesecake flavor) 
150g 0% Greek yogurt 
Splash of unsweetened vanilla almond milk (to thin out the mixture)

3-5 g Jello Sugar Free Cheesecake pudding powder
-1/2 of a low-fat graham cracker crushed .

Mix the yogurt, protein, pudding mix and splash of milk together. Top with crushed graham cracker. 
Thats it! It is so easy and so delicious. 

Protein cheesecake bars

Crust 

·       30.00 gram, Oat bran, raw

·       1 Scoop (34g) Cinnamon Cookie Batter Level 1 Protein

·       2 full cookie sheets, Honey Maid Reduced Fat Graham Crackers (crushed in blender)

Cook oat bran with 1 1.4 c. water in microwave  After cooking for about 3 minutes depending on microwave wattage mix in protein and graham cracker crumbs. Spread mixture evenly over the bottom of an 8x8 pan sprayed with nonfat cooking spray. Bake 30 minutes at 475* .

  After taking out reduce heat to 375*

Filling

·       2 large Eggs

·       200 g, Plain Nonfat Greek Yogurt

·       0.25 cup (62g), Cheese, ricotta, part skim milk

·       50 gram, Philadelphia 1/3 Less Fat Cream Cheese Tub

·       2 scoop (34g each), Level-1 Protein Vanilla 

Blend together. Pour over cooked crust. Bake in oven (375*) for 30 minutes or until filling is cooked through. (Knife inserted comes out clean. )

Let cool and refrigerate for 30 mins. Cut into 16 squares. 

Zucchini Tots for Kiddos

My daughter is 3 and a very "visual eater". She will thoroughly look something over before deciding "I don't like it". Mostly when it comes to veggies or anything green. I am so thankful for Juice Plus .. it gives her a FULL serving of fruits and veggies everyday. I still try and find ways to get her in teh habit of eating new vegetables. So I try to mask the veggie in a smoothie or a dish, or I just tell her she has to try at least one... 8/10 she ends up liking the new vegetable.

I made her some Zucchini Tots  as a fun way to incorporate a vegetable. She helped me which is always a great way to get kids to eat something. THey are more willing to try something new if they had a hand in creating it.

Recipe was adapted from Skinnytaste  I doubled so that I had leftovers to freeze.

1 cup packed grated zucchini
1 L egg (freerange or organic)
1/4 cup cheese ( I have used cheddar, but want to try mozzarella)
1/4 cup breadcrumbs ( whole wheat/ homemade if possible)
Dried Italian Seasoning (look for Salt free)


Grate Fresh Zucchini into a clean dish towel, or even paper towel. Wring out all of the water from the zucchini. There will be a lot.
Combine ingredients in a bowl. Mix well.. I used my hands for best mixing, I wore a disposable glove.
Make little ovals with hands and place on sprayed baking sheet. Cook in reheated 350 degree oven for about 18 minutes, flipping halfway. They should be a crisp golden color.

Can serve with ketchup if you must. Make sure its a natural ketchup with no high fructose corn syrup!

Low carb pizza crust

I am currently on a No Cheat Days til Spain kick, and so far it has work out. I mean I was still having one cheat day a week up until last week which puts me at 2 weeks out from my trip. I came home from work and a strenuous leg workout.. I was wiped out!! I really wanted pizza, and my body worked so hard it was craving something so I created a healthier lower carb pizza crust and satisfied my craving without really cheating. I mean it was 100% clean but after that workout I needed to refuel my body!

Lower Carb Pizza Crust (makes a pizza for one)

Crust:

1/3 cup of Almond Flour

1 whole egg

1/2 tbs EVOO

1/2 tsp sea salt

1/2 tsp baking soda

dMix together.. the "dough" will be runny so you may think its wrong... but pour into a pan and spread it pretty thin..

Bake for 10-15 minutes

Top with healthy toppings of your choice and bake until cheese is melted!

I topped with a low sugar Organic Marinara sauce

Part Skim Mozzarella

Turnkey Pepperoni

 (have not tried with egg whites yet, stay tuned or someone try and let us know)