Baked Goods, Dessert, Uncategorized

Peanut Butter Banana Bread Protein Muffins

Makes 16 muffins


2 scoops Peanut Butter Protein Powder

3 mashed Bananas

8 Egg Whites 

3/4-1 Cup Unsweetened Almond Milk


1 Tsp Baking Powder

1 Tbs Vanilla Extracts


Preheat oven to 350 degrees Fahrenheit 

Whisk all ingredients together

Grease muffin tin (preferably silicon holder)

Put about 1/4 cup of batter in each muffin holder

Bake muffins for 25-32 minutes (bake until fork can be poked into muffin and no batter come off when fork pulled out) 

Dessert, smoothies/drinks

Skinny Egg Nog

IMG_1631.PNGServes 2
2 Cups Unsweetened Almond Milk
4 Egg Whites
Stevia to taste
1/2 Tsp Vanilla Extracts

Put the Almond Milk in a pot on medium
Once heated, add the Egg Whites and stir quite often
Add the spices and Stevia and keep stirring
Once the consistency is thoroughly thicker, add Vanilla Extracts
Stir thoroughly and serve

Dessert, smoothies/drinks, Uncategorized, Vegan

Skinny Hot Coco

When I was younger, hot chocolate was one of my favorite fall/winter time treats! Yet, the traditional hot chocolate is PACKED with sugar, fat, and calories. For example, a Starbucks (Grande) Hot Chocolate contains 370 Calories, 19 GRAMS of fat (9 saturated), and 50 grams of carbs (43 sugar). With these macros, I would rather eat an entire meal. Yes, these Starbucks drinks are extremely tasty, but should not be drank on a regular basis. So, I have created a (super) low calorie, no sugar, low fat, vegan, hot chocolate that you can drink EVERYDAY without feeling an ounce of guilt and you can still get your chocolatey sweet fix!

Servings: 2
3 Cups Unsweetened Almond Milk
Stevia to taste
1/2 Tsp Vanilla Extracts
1/2 Tsp Cinnamon (optional)
2 Tbs 1 Tsp Unsweetened Coco Powder

Blend the Almond Milk, Coco Powder, Cinnamon, Vanilla and Stevia (in the blender or with a hand blender)
Microwave (how long depends on how hot you want it) or make on the stove (my preferred method when I have time).
I like to top mine with Stevia Sweetened Fat Free Whipped Cream, or if I can’t get my hand on that then I will settle for Fat Free rediwhip (contains some sugar).

Baked Goods, Dessert, Uncategorized

Pumpkin Spice Chocolate Chunk Blondies

Serves 12
1 1/4 Cup Pumpkin Puree
1 Can Garbanzo Beans
4 Egg Whites
1 Tbs Cinnamon
2 Tsp Nutmeg
1 Tsp Vanilla Extracts
3/4 Cup Coconut Sugar
8-10 Blocks Stevia Sweetened Chocolate

Preheat oven to 350 degrees Fahrenheit
Blend Garbanzo Beans and Egg Whites Thoroughly
Add Spices and Vanilla
Blend thoroughly
Grease Pan
Pour Batter into Pan (11’x7′, or 8′ by 8′ to make thin blondies)
Cook for 30 mins (if in large pan)


Baked Goods, Dessert

Flourless Peanut Butter Chocolate Chunk Blondies

This recipe is an adaptation from my “Flourless Fudge Brownie Cups” recipe that is featured in my Ebook-Cookbook. Click HERE to purchase the Ebook, so that you can make this recipe.

Adaptation Recipe:
Substitute 1 Can Tri-Blend Beans for the Black Beans
Substitute 1/2 Cup Peanut Flour for the Coco Powder
Add in 8 squares of crushed Stevia sweetened Dark Chocolate.

Blend all ingredients except the Chocolate
Add in Chocolate and stir
Use the same baking instructions


Baked Apple Crisps

Serves 2
2 Apples
1/2 Cup Oats
2 Tbs Liquid Coconut Oil
1/4 Erythritol or Xylitol
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg

Preheat the oven to 400 degrees Fahrenheit
Core the 2 apples
Place the apples into small baking dishes
Grind (blend) the oats until majority is into a flour
Whisk the oats, Xylitol, Cinnamon, and Nutmeg together
Pour Coconut Oil into the dry mixture
Work with your hand until the mixture is clumpy
Spoon the mixture into the center of the 2 apples
Bake the apples for 25 minutes
Let cool
Top with whipped topping, Vanilla Frozen Yogurt, or Light Vanilla Ice Cream