Decadently... Healthy?!

Yes, you read that title right!

I've created (initially based off of and inspired by Jamie Eason) two new desserts/snacks so decadent that you wouldn't even THINK they were healthy if you didn't create them yourself! I mean, I don't wanna toot my own horn, but I PROMISE my family will back me up on this!  Today was my second batch of s'mores protein cake since Sunday... and it's only Wednesday!

I immediately got inspired for something s'mores-related when I found these at Target:

I would've bought these even if they were $400 because they're just that cute! 

Okay, okay, without any further procrastination...

S'mores Protein Bars (... or Cake!)

Ingredients:

1 1/2 cups oat flour (plain oats ground into a flour texture)
2 scoops chocolate protein powder
1 tbsp unsweetened cocoa powder
1/2 cup Stevia/Splenda/sugar
1/2 tsp salt
2 egg whites
1 cup unsweetened almond milk
4 (individually-added) tbsp apple sauce
1/2 tsp vanilla extract
handful of flaxseed (optional... I used 2-4 tbsp)
1/2 cup teeny tiny marshmallows (or mini marshmallows, halved)
1 tbsp baking powder

Directions:

Preheat your oven to 350 degrees.
Blend oats with protein powder, sweetener, baking powder and salt. Blend until oats are completely ground and everything's mixed. When done, pour into a large bowl.
In a medium bowl, whisk together egg whites with almond milk, apple and vanilla extract. Add into large bowl.
Mix, then pour in marshmallows and flaxseed. Mix until fully combined.
Pour into two 8x8 trays (or whatever size you want).
Bake for 21 minutes. (That's the time that seemed perfect both times I made these... I know, odd, but make sure you don't over-bake! They will come out dry if you do. Otherwise, they're moist for DAYS!)

Apple & Almond Protein Bars (or, again, CAKE!)

Ingredients:

1 1/2 cups oat flour
2 scoops cinnamon roll or vanilla protein
approx. 2/3 cup apple, diced (I used Golden Delicious... My favorite!)
1/2 cup sweetener
1/2 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
2 egg whites
1 cup unsweetened almond milk
4 (individually-added) tbsp apple sauce
1 tsp almond extract
handful of slivered almonds
handful of flaxseed (optional)
1 tbsp baking powder

Directions:

Preheat your oven to 350 degrees.
Blend oats with protein powder, sweetener, baking powder and salt. Blend until oats are completely ground and everything's mixed. When done, pour into a large bowl.
In a medium bowl, whisk together egg whites with almond milk, apple and almond extract. Add into large bowl.
Mix, then pour in diced apple, slivered almonds and flaxseed. Mix until fully combined.
Pour into two 8x8 trays (or whatever size you want).
(Optional but recommended >>) Mix together 1/2 tsp cinnamon, 1/3 cup sweetener and a pinch of nutmeg. Sift on top.
Bake for 21 minutes. (Again, that's the time that seemed perfect for these! Haha.)

I hope you guys enjoy and make these for yourself! If you had to choose one to make, I'd 100% recommend the s'mores first. They came out incredible both times, and my family is obsessed! Even got my little sister's approval! 

Yes, they exist.

I know what you're all wondering... Alissa, WHAT exists?!

Well, my lovelies, clean cream cheese filled cinnamon sugar cookies is what exists.


Inspired by a Chocolate Covered Katie and Skinny Taste recipe, I came up with these 65 calorie fiber-rich, simple, healthy beauties.

But, before I get onto the recipe, I'm sure you're all wondering why I actually remade Katie's recipe.
And that's simply because, even though her recipe is incredible (like all of her others!), they came out to be super tiny... and I mean like, half-the-size-of-my-palm tiny! I don't know if I did something wrong or if they're just supposed to be that small, but I felt like they needed a bit of a boost!

Ingredients:

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup granulated sugar (Stevia or any other type of regular white sugar or sugar substitute would work)
1/4 cup light brown sugar, packed
2 tbsp ground flaxseed
1 egg white
2 tbsp mashed banana
1 tsp vanilla extract
1/2 tsp baking soda
1/8 tsp salt
cinnamon and sugar, for rolling

Cream Cheese filling:
2 tbsp light cream cheese
2 tsp powdered (confectioners) sugar

Directions:

Preheat your oven to 350°F.

In one bowl, combine the flour, baking soda and salt. Stir.

In another bowl, whisk the sugars, egg white, mashed banana and vanilla together until fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Add bits of water until it looks and feels completely like cookie batter (and less crumbly-like).

Now mix together the cream cheese filling.

Roll your cookie dough into 12 balls, then lay on cookie sheet. Smoosh them down with the palm of your hand, then add in about 1 tsp (more/less) of the filling. Roll back up into a ball (it's okay if the filling comes out of the cookie dough a bit -- don't be alarmed!)

Roll each ball into a combination of cinnamon and sugar until covered with desired amount.

Bake for 10 minutes.

Check on the cookies after about 8 minutes. If they haven't expanded, smoosh them down with a fork until desired size. Bake for another 2-3 minutes. (Don't over-bake, though! You want these soft!)

Let cool for a few minutes before eating... then devour with no regrets. 

I hope you guys make these and enjoy them! Lots of people were asking me for the recipe on my Instagram, so I had to post it for y'all! Love you and thank you for the constant support! 

Take 2 Fudgy Peanut Butter Black Bean Brownies

So, who actually remembers a month ago when I posted a recipe for one of my weirdest recipes yet; fudgy black bean brownies?

Well, today, I went on a baking kick, and I decided to remake those brownies... But with some adjustments!

Last time I made these, they weren't as sweet as I expected them to be because I had to use less sugar substitute. (My recipe says 1 cup, but I only used 1/2-3/4 cup.) This time... I added PB2! What is PB2, you ask? PB2 is peanut butter, but in powdered form, with 85% less calories and fat. It's almost like a flour, and you can add it to whatever you want! It's quite awesome.

I actually just recently ordered it on Friday from Amazon... and I received it on Saturday!! How? I have no idea... The company isn't located in my town or state, and I didn't even pay for fast shipping! So weird, but I ain't arguing it! 

But, anyways, the peanut butter fudge black bean brownies I made today are out-of-this-world awesome. Honestly some of the best brownies I've EVER had!

Ingredients:

2 cups (1 can/1.75 cups) cooked black beans, drained

2 whole eggs
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water -- let sit for 5 minutes... or just 2 more whole eggs)
1 tbsp canola (or vegetable, coconut or olive) oil
1 tbsp vanilla extract
1 cup sugar substitute
1/2 medium-sized banana
2 tbsp unsweetened cocoa powder
1/2 tbsp chocolate PB2
1/2 tbsp plain PB2 (or just 1 full tbsp of either one)
optional: 1 tbsp Dark Chocolate Dreams (or any other kind; adds sweetness and more peanut butter flavor!)
1/4 tsp salt
1/2 tbsp baking powder
dash of cinnamon
a few mini chocolate chips! (optional but totally recommended! You can also use carob or cacao)

1.5 tbsp chocolate PB2 + 1-2 tbsp water swirled on top

Directions:
Blend all ingredients, aside from the last 1.5 tbsp of PB2, in a blender until COMPLETELY smooth.

When smooth enough, pour into a sprayed/greased 8 x 8 (or 13 x 9/etc.) baking pan.

Swirl prepared 1.5-2 tbsp chocolate PB2 on top. Also, add in some nuts, shredded coconut, or chocolate chips for extra goodness.

Bake for 27-30 minutes at 350 degrees.

This makes a big batch of about 16-20 brownies, and they're all decently-sized and 100% delicious.

PB2 is my newfound love.

P.S. I also made Chocolate Covered Katie's cream cheese stuffed cinnamon sugar "pillow" cookies... and WOW are they delicious! Too bad they come out to be so tiny! I definitely will double (or triple) the ingredients next time!

Merry Pan-mas!

Sorry for the lame title, but... MERRY CHRISTMAS! 

Since today is Christmas and all, I decided to share two more protein pancake recipes with you all... (Yes, two more. Because I don't have anything better to do than create new and improved pancake recipes!)

First up: sugar cookie tea-infused protein pancakes

Ingredients:

1 egg white

1 whole egg

2 tbsp whole wheat flour (can sub for different flour)
2 tbsp dry oats, ground into flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla extract
pinch of salt
dash of cinnamon
1/4 cup sugar cookie tea, steepened
2 packets of sweetener
1 tbsp cinnamon roll protein powder (optional, for added protein. Can also sub with vanilla!)

Directions:

Mix all the dry ingredients very well.

Stir liquid ingredients into dry, then stir again until completely mixed.
Cook on medium-low, flipping halfway through.

Top with desired toppings and devour in a messy fashion.

Next, purely delicious banana nut bread protein pancakes stuffed with cinnamon roll protein cream. These were some of my favorite pancakes to date. They were that good.

Ingredients:

3 tbsp whole wheat flour (can sub with other flour)

3 egg whites

1/4 cup unsweetened almond milk
1/4 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
dash of cinnamon
1 packet of Stevia
1/2 tsp light brown sugar
1/3 large banana, melted in the microwave for 1 minute then mashed
Cinnamon Roll Cream:
1/4 cup plain Greek yogurt
1 tbsp cinnamon roll protein powder

Directions:

Mix all dry ingredients.

After microwaving your banana, stir (with wet ingredients) into dry VERY well.

Cook on medium-high heat.

Mix the ingredients for your cream, then stuff in between your stack of delicious banana bread pancakes.

You can also add granola and/or nuts to these to make them banana NUT bread pancakes! I added a sprinkle of Kashi granola cluster cereal, and it made them even better.

I hope some of you guys like these pancake recipes I've been posting lately! I've regained my love for pancakes, so you might just see some more stacks-on-stacks being posted!

Anyways, enjoy your Christmas and/or your Tuesday, everyone!! Make sure to appreciate everything you have/everything you've gotten, and realize how lucky you are! I can't believe it's already basically 2013 already... Seriously, 2012 was the fastest year EVER!

On the 8th day of Christmas...

(...I mean December...)
Alissa came back to the blogger world and posted 2 protein pancake recipes! 

Ah, yes, my pancake obsession has made a comeback! I have no complaints. I love breakfast.

Tiramisu Protein Pancakes

Ingredients:

1/4 cup whole wheat flour (you can use whatever flour you want)

1 tsp instant coffee
1/4 package mocha flavored Duncan Hines Frosting Creations (optional, for extra mocha flavor)
1/2 scoop (about 2 tbsp) cinnamon roll protein powder

1/2 tsp baking powder

pinch of salt

dash of cinnamon
2 packets of sweetener
1/4 cup (or more, for thinner pancakes) unsweetened almond milk (can sub for brewed coffee, for a stronger coffee flavor)

2 egg whites

1/2 tsp vanilla extract

"Sweet Cream" filling:
1/4 cup plain Greek yogurt
1 tsp unsweetened cocoa powder
1/3 banana, mashed and melted for :30
2 packets of sweetener
sprinkle of mocha flavored Duncan Hines Frosting Creations (optional again)

sifted unsweetened cocoa powder + Stevia/sweetener for dusting on top

Directions:

Combine all dry ingredients.

Stir in wet.

Cook on low-medium heat.

Stuff.

Enjoy.

Christmas "Green Monster" Protein Pancakes!

Ingredients:

1 cup fresh spinach
1/3 banana
1 tbsp plain Greek yogurt

--------------------------------------------

1/4 cup whole wheat flour (you can, again, use whatever flour you want!)

1.5-2 tbsp milk chocolate protein powder (or whatever protein powder you prefer)

1 packet of sweetener
pinch of salt
dash of cinnamon
1/2 tsp baking powder

2 egg whites

1/8 cup (or more, for thinner pancakes) unsweetened almond milk (or milk of choice)

1/2 tsp vanilla extract

Red filling:

1/4 cup plain Greek yogurt mixed with a sprinkle of cherry vanilla Duncan Hines Frosting Creations (*you can also use melted/defrosted cherries or strawberries, or just red food coloring! Or maybe even beet puree?)

Directions:

Blend spinach, Greek yogurt, and banana.

Mix all dry ingredients.
Stir in wet (including spinach puree).

Cook.

Stuff.

Top.

Enjoy.

Simplicity at its finest, no? 

I hope you guys enjoy and make these yourself! The tiramisu protein pancakes were inspired by the lovely Heather @ Kiss My Broccoli, as per usual! Love her!

P.S. Sorry for being so MIA lately! I'm very sad I couldn't post a WIAW this week, but with work and school, I've been SO busy! Especially since, when I do work, it's for 6-8 hours on end... then I normally come home and sleep, depending on the day and time! At least my coworkers are super tolerable... as well as my job itself! (Though, being in Rite Aid from 3-9:30 pm after a nearly 6 hour school day does kinda suck... but, I do try to make the most of it!)
P.P.S. I will admit I have never had actual tiramisu in my life... BUT, after quite a few searches on it, I came up with the recipe above... And they were delicious! Feel free to modify them to your likings, and let me know if you try them at all!

Chocolate Peanut Butter Protein Fudge

Chocolate peanut butter fudge, packed with protein, and is also dairy-free, gluten-free, vegetarian, AND vegan... AND it's delicious? What?!?!?!

Yep. It's real. I promise.

{Adapted from this recipe.}

So satisfying that you might not even want 1/10th of it in one serving!

Ingredients:

2/3 cup canned pure pumpkin puree (NOT pumpkin pie filling!)
1 tbsp unsweetened all natural cocoa powder
2 scoops chocolate protein powder

1 tsp honey (you can use agave, maple etc.)
3 packets of Stevia/sweetener
5 tbsp creamy OR crunchy natural peanut butter

optional: almonds, walnuts, granola, etc.

Directions:

In a bowl, mix everything EXTREMELY well. Stir in any add-ins, if wanted.

When done, place a piece of parchment paper (or plastic wrap) inside a freezer-safe container (this will also shape your fudge). Press into place so it's evenly distributed.

Place in your freezer for 2+ hours. (Best if done overnight.)

Both my parents AND my brother loved this! I'm obsessed myself, but that's probably because I'm a peanut butter addict!  You don't taste the pumpkin... Just a great peanut butter and chocolate-y sensation. You will love me if you try this. I promise.

Almond Joy Protein Pancakes with Pumpkin Protein Cream

Phew! That was a long title!

But, like it reads, this blog is gonna be dedicated to a recent breakfast recipe I've created; Almond Joy (inspired) protein pancakes with pumpkin protein cream. I know the combination sounds weird, but trust me on this one! I wouldn't steer you guys wrong!

I used to put so much effort into my breakfasts, but lately, especially since school restarted, I've been just sticking to creative-ish, nut butter-filled oatmeals, but I've been loving trying new pancakes every Saturday... Otherwise known as PANCAKE SATURDAY!

Ingredients:

Pancakes - Dry:
1/4 cup dry oats
1/2 scoop (about 2 tbsp) milk chocolate protein powder
1/2 tbsp unsweetened all natural cocoa powder
pinch of salt
cinnamon
1/2 tsp baking powder
1 packet of PureVia/Stevia/sweetener
shredded coconut, as much as you want
slivered almonds, as much as you want
optional: sprinkle of (about 1/4 package) chocolate almond Frosting Creations

Pancakes - Wet:
3 egg whites
1/4 tsp vanilla
1/4 large ripe banana
1/2 tbsp plain Greek yogurt

Pumpkin Protein Cream:
2 tbsp canned pure pumpkin puree
2 tbsp plain Greek yogurt
1 tsp cinnamon roll protein powder
1 packet of PureVia/Stevia/sweetener
dash of cinnamon

Directions:
In a blender (or food processor), blend your oats with about 1 tsp shredded coconut and a pinch of cinnamon until they're a flour-y consistency.

In a bowl, combine all other pancake ingredients completely, aside from your coconut and almonds. When done combining, stir them in.

While your pancakes are cooking, combine all the ingredients for the pumpkin cream.

When done, top your pancakes with everything.

And I meant everything.