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ketoeasyrecipes · 4 years

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banana bread recipes

Who else overstocked on bananas 🙋? If you have a few overripe bananas lying around, try out this delicious banana bread recipes rather than letting them go to waste!.🍌

banana bread recipe

Table Of Contents:

1. Banana Bread Cookies (gluten free, vegan, paleo)

These banana bread recipes are moist, naturally sweet, and only call for simple ingredients – yay!

banana bread recipe

These easy vegan and paleo banana bread cookies are a delicious and healthy treat the whole family will enjoy. Their banana bread flavor is to die for!

INGREDIENTS

1 1/2 cups almond flour

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1/4 teaspoon cinnamon

1 tablespoon pure maple syrup

1 1/4 cup overly ripe mashed bananas (about 4 medium bananas)

Optional Add-ins

1 egg (makes the cookies fluffier and brings out the banana flavor - thanks reader Brandi!)

1/2 teaspoon vanilla extract

extra 1/4 teaspoon cinnamon

pinch ground cloves

1/2 cup chocolate chips

INSTRUCTIONS

Preheat the oven to 350℉ and line a baking sheet with parchment paper

Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well

Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure)

Add the maple syrup

Mix until all the ingredients are evenly incorporated

Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet

Gently flatten the cookies with a fork or back of a spoon.

Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)

After the cookies come out of the oven, place them on a wire rack to cool

Let the cookies come to room temperature before eating

Store in an air tight container in the fridge for up to 5 days

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banana bread recipe

2. BEST EASY Banana Bread Recipe

Super moist, EASY, and delicious, this is the Best banana bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!

banana bread recipe

INGREDIENTS

3-4 ripe bananas, mashed

1/3 cup butter, melted

3/4 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 cup chopped walnuts, plus extra for topping if desired

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease and flour an 8.5x4.5-inch loaf pan or spray with baking spray.

In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.

Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.

Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.

NOTES

If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively.

This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean.

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banana bread recipe

3. Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread recipe in muffin form! They are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time. Topped in butter and a sweet cinnamon crumble for the ultimate snack. All you need is one bowl and no mixer needed!

banana bread recipe

INGREDIENTS

banana bread muffins

2/3 cup granulated sugar

1/2 cup vegetable or canola oil

2 large eggs

2/3 cup mashed banana (about 2 small bananas)

1 teaspoon vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

cinnamon & sugar topping

3 tablespoons butter, melted

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

INSTRUCTIONS

Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.

In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.

Add in flour, baking soda, salt, and cinnamon and stir together until just combined.

Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.

Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).

Remove muffins from pan to a cooling rack.

For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

NOTES

Feel free to also use a handheld blender or a stand mixer. I prefer to make these with just a wire whisk but a blender can be used just as well.

Readers have commented and said that they don't even do the cinnamon & sugar topping and the muffins are still delicious. Some have even reduced the sugar in the cinnamon & sugar topping.

Check the muffins to make sure that the center is still not wet looking. It needs to be cooked completely so that the muffins don't sink down in the middle. If you're worried, simply use a toothpick and make sure it comes out with moist/dry crumbs on it, NOT wet batter.

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banana bread recipe

4. Easy Moist & Delicious Banana Bread (3 Ingredients)

A quick & easy banana bread recipe made with just 3 ingredients: cake mix, bananas and eggs. Simple, moist and delicious! You can also optionally add in chocolate chips, walnuts, cinnamon, vanilla or anything else you'd like.

banana bread recipe

INGREDIENTS

1 box yellow cake mix

3 large ripe bananas (more if it's dry)

2 large eggs

1 handful chocolate chips (optional)

INSTRUCTIONS

Preheat oven to 350 degrees and line or spray 2 small bread loaf pans.

In a large bowl, smash the bananas with a fork.

Add the cake mix and eggs; mix well.

Evenly distribute the cake batter into the prepared loaf pans. Top with chocolate chips, walnuts or anything else you'd like (optional).

Bake for 25-35 minutes, or until a toothpick comes out clean.

NOTES

Do not follow the cake instructions on the box. You only need the actual cake mix, bananas and eggs.

Feel free to add in the mix-ins of your choice! Walnuts, pecans, cinnamon, vanilla, etc.

Other flavors of cake mix work fabulously as well! Try this recipe with the spice cake, chocolate cake or butter pecan flavors.

You can also make the batter into muffins, just adjust the cook time. You could probably cut it in half.

The batter doesn't quite fit into my loaf pans which is why I make 2 small loaves with this recipe. If you have a larger pan, you might be able to fit it into one. Keep in mind, it will probably need more cook time.

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banana bread recipe

5. Copycat Starbucks Banana Bread Recipe

For banana bread recipe you can totally omit the walnuts but they really do add so much flavor. You can always substitute chocolate chips for the walnuts which would be delicious.

banana bread recipe

INGREDIENTS

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 egg

1⅛ cup sugar

½ cup vegetable or canola oil

2 tablespoons buttermilk or milk

½ teaspoon vanilla

3 bananas mashed very well

½ cup chopped walnuts (optional)

INSTRUCTIONS

Preheat oven to 325 degrees.

Add flour, baking soda and salt to a small bowl and set aside.

Mix egg, sugar and oil and stir until well combined

Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

Next add milk, vanilla and bananas and stir until incorporated.

Mix in walnuts and pour into a loaf pan.

Cook 50-75 minutes, checking regularly until a knife comes out clean.

NOTES

the success of banana bread depends on bananas. You really want super ripe or slightly brown bananas for the best flavor.

If your bananas are fresh you can place them in a brown paper bag closed tightly for a day or two to help them brown, keep them attached at the stem for faster ripening or if you need them brown right away, place them in a 300 degree oven for 30 minutes and then let cool for 30 minutes. Be sure to place foil or parchment under the bananas before popping them in the oven as they may leak a tiny bit.

If you want an authentic Starbucks experience, add nuts to the dough and sprinkle on top as well.

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banana bread recipe

6. Super Moist Chocolate Chip Banana Bread

This is the BEST chocolate chip banana bread recipe. It’s incredibly moist, full of bananas, and loaded with chocolate chips.

banana bread recipe

INGREDIENTS

1 1/2 cups (380g) ripe and mashed banana (3-4 medium bananas), measured

1/2 cup (100g) packed light brown sugar

1/2 cup (100g) granulated sugar

1/2 cup (110g) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup (130g) 2% Greek yogurt (sour cream also works)

1 1/3 cups (180g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

3/4 cup (140g) mini chocolate chips + a handful more for sprinkling on top

INSTRUCTIONS

Preheat your oven to 325F and grease and line a 9×5 loaf pan with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency. This may take some vigorous whisking for a minute or two. You can either use a whisk or an electric mixer with the paddle attachment.

Add in your mashed bananas followed by the eggs, yogurt, and vanilla.

Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.

Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.

Bake for 1 hour to 1 hour 15 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.

Now dig in! Make sure to leave a comment below to let me know how it went!

NOTES

GLUTEN FREE OPTION – Use my gluten free banana bread recipe and add chocolate chips!

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7. Super Moist Banana Bread Recipe

Super moist and easy to make banana bread recipe

banana bread recipe

INGREDIENTS

1½ cups of all purpose flour

2 eggs

3 ripe bananas

½ cup of melted butter

1 teaspoon of vanilla extract

½ cup of granulated sugar

1 teaspoon of baking powder

a pinch of salt

INSTRUCTIONS

In a mixing bowl, add the bananas and mash the bananas to a nice smooth consistency

Then add the melted butter, eggs and vanilla extract and mix well with the bananas

Now you want to add the dry ingredients to the mixing bowl which are the flour, sugar, baking powder and salt and mix well until all of the ingredients are well incorporated.

Pre-heat oven to 350 degrees, in the meantime add your mixture in a baking dish and then bake it for 1 hour.

NOTES

Insert a toothpick or knife in the middle of the bread. If it comes out clean, it's ready!

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banana bread recipe

8. Coffee Cake Banana Bread

This classic banana bread recipe is topped with a sweet crumb topping making it a cross between a quick bread and coffee cake! Coffee Cake Banana Bread makes the sweetest treat (and best banana bread recipe), and it's such an easy banana bread recipe

banana bread recipe

INGREDIENTS

Bread

3-4 medium or large bananas

2 Tbsp brown sugar

1 1/2 tsp vanilla extract

3/4 tsp ground cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tbsp sour cream or Greek yogurt

Crumb Topping

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tbsp butter, cold

INSTRUCTIONS

Preheat the oven to 350. Grease two 8x4 pans.

In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.

In a large bowl, cream butter and sugar together until light and fluffy.

Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.

Stir until just combined. Add in sour cream and stir.

Pour in mashed bananas, and mix until combined.

Crumb Topping

Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.

Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.

Allow to cool for 10 minutes. Move to a wire cooling rack.

Slice and enjoy!

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banana bread recipe

9. Unbelievably Moist Banana Bread

This Banana Bread Recipe is such an easy and delicious breakfast or dessert! It is so moist that will be the only recipe you will EVER use!

banana bread recipe

INGREDIENTS

2 cups sugar

1 cup soft margarine or butter, (two 1/2 cup sticks of butter)

5 eggs

2 cups flour

6 tbsp buttermilk, (reg milk will work too)

2 tsps baking soda

1-1/2 cups ripe bananas, about 4-5 small

1 cup nuts, chopped (optional)

INSTRUCTIONS

Mix all ingredients together. Let mixture sit for 1 hour in the mixing bowl in room temperature. (Note: Due to banana size, the mixture may not all fit into one loaf pan; do not overflow your pan. Use two loaf pans for the extra batter)

Pour into greased loaf pan(s). Bake 60-65* minutes at 350 degrees. If using a bundt pan, bake for 50-60* minutes at 300 degrees. Ten minutes before final cooking time, check doneness with toothpick. When toothpick comes out clean from middle of the loaf, it is done or when center of loaf is close to 195-200 degrees F. (Note: It's okay to let the crust get very dark if cooked for longer, it is supposed to be and won't hinder the taste).

Let stand until almost cool. Loosen bread from sides with sharp knife and set aside.

Enjoy!

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banana bread recipe

10. Cream Cheese Banana Bread

So soft, this cream cheese banana bread recipe is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

banana bread recipe

INGREDIENTS

1/2 cup butter, softened

3/4 cup sugar

4 oz cream cheese, softened

2 eggs

1/2 cup milk

1 tsp vanilla

2 tsp baking powder

1/4 tsp salt

2 cups flour, divided

4 small ripe bananas (2-3 large)

INSTRUCTIONS

Cream together butter, sugar, and cream cheese.

Add eggs, milk, vanilla, baking powder, and salt, and mix until well combined.

Add in 1 and 1/2 cups of flour, and stir until well blended.

Mash your ripe bananas, then add them to the mixture with the remaining 1/2 cup of flour. Mix until well combined.

Butter 4 mini bread loaf pans. Sprinkle a little flour in each, and shake to spread the flour along the edges.

Use your 1 cup measuring cup to scoop the batter into your mini loaf pans.

Bake at 350°F for 35 minutes, or until a toothpick comes out clean in the center.

NOTES

If using one large or two medium loaf pans in place of mini muffin pans, start with 50 minutes baking time, and check every couple of minutes until done.

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banana bread recipe

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easyfoodnetwork · 4 years

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Soothe Yourself With Dominique Ansel’s Caramelized Banana French Toast

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Seriously, there is no better treat you can give yourself this weekend

Is there a more comforting food than French toast? It’s heavy, carb-y, a perfect vehicle when laden with other decadent toppings like chocolate and syrup. It’s ideal nesting food, which is what so many of us, if we’re lucky, are doing right about now.

Even Dominique Ansel. The NYC-based pastry chef, famous for his viral inventions like the Cronut but also supremely talented at the classics, is at home right now, cooking up treats in his own kitchen — and not just fancy stuff (like this Vanilla Sablé Tart Shell, which ?!?!). As part of the Eater @ Home virtual event series, Ansel showed us how to whip up some French toast, with two rather extra extras from his forthcoming cookbook, Everyone Can Bake: caramelized bananas and vanilla Chantilly, aka fancy whipped cream. Check out Ansel’s recipes (with some helpful commentary from the chef himself) below.

Brioche French Toast

I like using brioche for my French toast, as it’s got a buttery, eggy, and subtly sweet flavor that works really well for this recipe. It’s also available by the loaf, so you can slice it however you’d like and it holds its shape once soaked. If you don’t have brioche, this recipe also works with baguette, sourdough, or simple white bread, too.

1 cup of whole milk 1 1⁄3 cups of heavy cream 5 large eggs 2⁄3 cups of maple syrup 1⁄4 teaspoon of salt 2 teaspoons of rum (optional) 1 day-old brioche loaf, sliced into 1-inch thick slices Butter Vegetable or canola oil

Pre-heat oven to 350°F. Place brioche slices on a baking sheet and toast for 3-5 minutes until just golden blonde. Remove from the oven and let cool for a few minutes. (Toasting the brioche first allows more of the custard soak to absorb.)

In a large mixing bowl, combine milk, cream, eggs, maple syrup, salt, and rum (optional) with a whisk until smooth. Make sure to mix thoroughly, so you don’t end up with bits of egg yolk or white as the French toast sears in the pan.

Soak the toasted brioche in the milk mixture, fully submerging the slices and turning them over after a few minutes so they soak generously and evenly. Give the slices a little squeeze to make sure they’ve absorbed a good amount of the milk mixture. Transfer the soaked slices onto a baking sheet and let them rest for 1-2 minutes. (Press the slices with your fingers – they should feel damp but not so wet that they lose their structure and shape.)

In a non-stick pan, heat 2 tablespoons of butter and 2 tablespoons of either vegetable or canola oil over medium heat. (Make sure that your pan is hot before you add the bread slices. If the pan isn’t hot enough, the liquid will leak out from the bread, rather than searing and caramelizing.) Sear the soaked bread slices for 2-3 minutes until golden brown and caramelized on one side. Flip and continue on the other side, another 2-3 minutes. Add more butter and oil in the pan as necessary and continue with the remaining slices. (You can keep them warm in the oven or loosely covered with foil while you’re cooking the remaining slices, until ready to serve.)

Serve with caramelized bananas and vanilla Chantilly (recipes below).

Caramelized Bananas

You might wonder, what’s the difference between roasted fruit and caramelized fruit? Roasted fruits are cooked until thoroughly softened, and have a concentrated, almost jammy flavor. Caramelized fruits are cooked until golden on the outside but still firm. How flavors change, depends on how you choose to cook an ingredient! The first time I tried caramelized bananas, they were ladled over a crepe, and I can still smell their burnt sugar, which had an almost bitter taste that melted away as I chewed.

Makes 1 cup, or enough to cover one 8-inch tart Time: 20 minutes

1⁄2 cup of granulated sugar 4 bananas, peeled and sliced into 1-inch-thick (2.5-centimeter) coins 2 tablespoons of unsalted butter

Make the dry caramel: Place a small nonstick pan over medium heat. When the pan is hot, sprinkle the sugar in an even layer over the bottom of the pan. Cook, stirring with a wooden spoon, until the sugar is blond in color, 1 to 2 minutes.

Caramelize the bananas: Place the bananas in the pan in an even layer. Cook for 1 minute, then flip and cook for 1 minute more, until the bananas are soft but not overly mushy.

Deglaze the pan: Add the butter and let it melt, swirling the pan and stirring as it melts to deglaze the pan. (Don’t be intimidated — this isn’t deglazing with alcohol like on TV, so you won’t see a giant flambé flame in your kitchen. Here you’re simply deglazing the pan with a bit of liquid — in this case, the moisture in the butter — to help lift the caramelized bananas from the bottom of the pan and prevent them from burning.)

Transfer the bananas to a large plate, placing them in an even layer, and let cool. (Don’t forget all the other good stuff in the pan — scrape any leftover caramel into an airtight container and let it cool, too, then drizzle over ice cream or pour into your coffee.)

Storage: The caramelized bananas can be stored in an airtight container in the refrigerator for up to 3 days.

Vanilla Chantilly

Chantilly is, quite simply, a fancy term for whipped cream. But never underestimate how delicious simple whipped cream can be. That extra bit of Chantilly is the perfect finishing touch for everything from tarts to pavlovas, as it helps to harmonize flavors.

Makes 550 grams, enough for one 8-inch or 20-centimeter tart or one 8-inch or 20 centimeter cake, with leftover Chantilly Time: 10 minutes

2 cups and 2 tablespoons of cold heavy cream 1⁄4 cup of granulated sugar 3 grams of Tahitian vanilla bean, split lengthwise, seeds scraped

In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer or a whisk), combine the cream, sugar, and vanilla seeds and whip until the cream holds soft peaks, 3 to 4 minutes. (Make sure your cream is cold. If it’s room temperature or warm, it won’t whip up into fluffy peaks.) If you are whisking by hand, use a large metal bowl and steadily whisk for roughly 5 minutes until the cream reaches soft peaks.

The Chantilly cream can be stored in the refrigerator in an airtight container, with plastic wrap pressed against the surface of the Chantilly to prevent a skin from forming, for up to 3 days. You may need to whip the Chantilly again prior to using it if it has deflated.

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Seriously, there is no better treat you can give yourself this weekend

Brioche French Toast

Serve with caramelized bananas and vanilla Chantilly (recipes below).

Caramelized Bananas

Makes 1 cup, or enough to cover one 8-inch tart Time: 20 minutes

1⁄2 cup of granulated sugar 4 bananas, peeled and sliced into 1-inch-thick (2.5-centimeter) coins 2 tablespoons of unsalted butter

Caramelize the bananas: Place the bananas in the pan in an even layer. Cook for 1 minute, then flip and cook for 1 minute more, until the bananas are soft but not overly mushy.

Storage: The caramelized bananas can be stored in an airtight container in the refrigerator for up to 3 days.

Vanilla Chantilly

Makes 550 grams, enough for one 8-inch or 20-centimeter tart or one 8-inch or 20 centimeter cake, with leftover Chantilly Time: 10 minutes

2 cups and 2 tablespoons of cold heavy cream 1⁄4 cup of granulated sugar 3 grams of Tahitian vanilla bean, split lengthwise, seeds scraped

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amatchgirl · 4 years

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Healthy Carrot Cake Muffins with Cream Cheese Glaze

Healthy muffins! That taste like carrot cake! Oh, I think this might just be a dream come true.

Truth be told, carrot cake gets me every single time. I fell in love with it a few years ago and my craving for cake has quadrupled since then. I can’t get over the spices, flavor, and that thick-n-creamy cream cheese frosting that pairs so wonderfully with the cake. I’m not sure it gets better.

But wait, it does. Because now you can officially have carrot cake for breakfast in muffin form. I know, it’s probably not quite the same, but my goodness does it crush a carrot cake craving like no other.

Ingredients in carrot cake muffins

Not only are these carrot cake muffins delicious, but they’re also made with healthy ingredients compared to a regular slice of carrot cake. Naturally sweetened, whole grains and includes both fruits and veggies, making them the perfect brunch treat or snack for both kids & adults. Here’s what you need:

White whole wheat flour or whole wheat pastry flour: white whole wheat flour has the same nutritional benefits as whole wheat flour, but much lighter in flavor and texture. You can usually find it at your local grocer. If you can’t, try looking for whole wheat pastry flour. To make them gluten free you can try using chickpea flour or an all purpose gluten free flour. I have not tested it, but think it should work well!

Pure maple syrup: I prefer maple syrup to honey after reading this interesting article comparing the two.

Unsweetened applesauce: I love baking with applesauce because it naturally sweetens the recipes and provides moisture to give these muffins a nice texture without having to use as much oil. Even though I use a few tablespoons of healthy oil in this recipe, most of the healthy fats come from walnuts or pecans.

Unsweetened almond milk: feel free to use any milk you’d like! I love using vanilla almond milk or coconut milk for a little extra flavor in the muffins.

Eggs: you’ll just need one to help these carrot cake muffins stay together. I haven’t tried using a flax egg, but I suspect it will work well. Let me know if you try it in the comments!

Shredded carrots: you’ll need to shred about 2-3 medium carrots, but make sure to measure 1 cup full total. If you’re feeling like you want more, you can use 1 1/2 cups.

Cozy spices: cinnamon & nutmeg add a cozy flavor to these healthy carrot cake muffins and gives them that carrot cake flavor goodness.

Optional add-ins: Try adding shredded coconut, raisins or pineapple to these muffins. Everyone prefers their carrot cake differently, so feel free to add them or enjoy the muffins as-is.

For the glaze: cream cheese, powdered sugar, vanilla and a splash of almond milk.

What makes these carrot cake muffins healthy?

Traditional muffin recipes can be packed with oil or butter and lots of refined sugars. To make these carrot cake muffins healthier I used applesauce and just a bit of olive oil for moisture plus pure maple syrup for a natural sweetness. That’s right, these muffins aren’t baked with any refined sugars!

Obviously I didn’t include the cream cheese glaze as ‘healthy’, but it’s really quite delicious on top of the muffins. Plus it’s only a tiny amount. If you want though, you could leave off and enjoy them as is. You can also use my paleo powdered sugar recipe to keep these completely refined sugar-free!

How to store carrot cake muffins

In the fridge: store these carrot cake muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins really do get better after sitting in an airtight container for a day; they sweeten up a bit and get super soft. Served with a big glass of almond milk!

Freezer-friendly carrot cake muffins: Feel free to freeze these babies for later! Allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm. I suggest freezing them without the the glaze and simply adding the glaze when you’re ready to enjoy them.

More carrot cake recipes you’ll love

Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

Carrot Cake Baked Oatmeal Cups

Carrot Cake Smoothie

Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)

The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)

See how to make the carrot cake muffins:

I hope you love these healthy carrot cake muffins! If you make them I’d love for you to leave a comment and a rating letting me know how you liked them. I greatly appreciate it – xoxo!

Healthy Carrot Cake Muffins with Cream Cheese Glaze

Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Top them with a light cream cheese glaze for a delicious snack or healthy treat!

Dry ingredients

1 1/2 cups whole wheat pastry flour or white whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

Wet ingredients

1 cup finely shredded carrots (about 2-3 carrots)

1/2 cup pure maple syrup

1 tablespoon olive oil

1/3 cup natural unsweetened applesauce

1 egg

1 teaspoon vanilla extract

1/2 cup almond milk

Optional add-ins

1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)

1/2 cup raisins (optional and not included in nutrition info)

For the glaze

4 oz reduced fat cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons almond milk

Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.

In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined.

Fold in coconut flakes and raisins if you’d like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 20-30 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.

Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with coconut flakes if desired. Makes 12 muffins. Store these carrot cake muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins really do get better after sitting in an airtight container for a day; they sweeten up a bit and get super soft.

To make vegan: replace the egg with a flax egg by combining 1 tablespoon flaxseed meal and 3 tablespoons of water. Leave off cream cheese frosting and instead sprinkle tops with cinnamon and coarse sugar.

To make gluten free: try using chickpea flour or an all purpose gluten free flour. I have not tried this option, but am quite certain it would work.

Notes about nutrition: The nutrition information provided includes everything except raisins and shredded coconut. If you add both, your muffins will be around 200 calories of good nutrition.

Freezer-friendly carrot cake muffins: Feel free to freeze these babies for later! Allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 30-45 seconds or until warm. I suggest freezing them without the the glaze and simply adding the glaze when you’re ready to enjoy them.

Nutrition

Servings: 12 muffins

Serving size: 1 muffin (with glaze but without mix-ins)

Calories: 180kcal

Fat: 3.9g

Saturated fat: 1.6g

Carbohydrates: 34.4g

Fiber: 2.5g

Sugar: 22g

Protein: 2.8g

Originally published on Feb 12, 2015, republished on April 4th, 202018

from WordPress http://sweetly.site/healthy-carrot-cake-muffins-with-cream-cheese-glaze/

#Recipes

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gethealthy18-blog · 5 years

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VIDEO Dark Chocolate Tahini Brownies

New Post has been published on https://healingawerness.com/news/video-dark-chocolate-tahini-brownies/

VIDEO Dark Chocolate Tahini Brownies

These decadent but still healthful tahini brownies are made with a rich dark chocolate and a creamy tahini base to create an exciting new twist on a classic brownie recipe. You’ll wonder why you never thought to mix tahini with brownies before!

I’d like to take a moment to thank my Mom for being the brains behind these brownies. She gets 100% credit for the idea, which I never would have thought of on my own but made perfect sense to be the second she suggested it.

Over the years, my Mom has proven to be the ultimate THM fan. She’s actually outdone my Dad who held the title for 2 years running. She’s become a social media aficionado just to keep up and I’m pretty sure is sitting at home right now watching my YouTube videos over and over. She’s also my #1 PR lady and I’m fairly certain she’s single-handedly responsible for my entire Toronto readership.

Perhaps more importantly, when I lived in Toronto, she always kept my kitchen stocked-full of Costco sized goods like coconut oil and tahini. Without her, I think it’s fair to say these brownies and maybe even the blog would not be possible.

So Mom, these Tahini Brownies are dedicated to YOU. For being the ultimate THM supporter and the best Mom. Thank you for introducing me to the world of food!

Watch me whip up these Tahini Brownies over on YouTube!

[embedded content]

Tahini 101

While tahini may sound intimidating or fancy, it’s actually just ground sesame seeds! A seed butter if you will. It has a mild nutty flavor that is honestly one of my favorite ingredients. I love it in energy balls, baked goods, smoothies and savory dressings. You can find it by the other nut and seed butters in your local grocery store!

It is high in protein, fiber and minerals – aka it adds a nutritional punch to any recipe… including brownies.

Here’s What You Need:

cocoa powder – specifically dutch-processed cocoa powder as it reacts differently during baking!

oat flour – if you don’t have any on hand you can also make your own by grinding oats in a food processor or blender. Note: regular flour can also be used here.

baking powder

sea salt

coconut oil

coconut sugar – brown sugar works too.

70% dark chocolate

tahini

eggs

banana

vanilla extract

Take Them to the Next Level…

These brownies are 100% customizable. Do you love a little extra crunch in your brownies? Add nuts. A double chocolate lover? Add in chocolate chips or chocolate chunks. If you like the combination of fruit and chocolate, adding some dried cherries or other dried fruit would be delicious! You really can’t go wrong.

Tahini Brownies

★★★★★

5 from 1 reviews

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 16 brownies 1x

Scale 1x2x3x

Ingredients

Instructions

Preheat oven to 350 degrees F.

Spray an 8 x 8 inch baking pan with coconut oil.

In a large bowl whisk together cocoa powder, oat flour baking powder, and salt and set aside.

In a large heatproof bowl, combine coconut oil, coconut sugar and chocolate.

Place bowl over (but not touching) simmering water to create a double-boiler.

Heat up over medium heat, stirring often, until melted and mixture is smooth.

Remove bowl from heat and whisk in tahini.

Whisk in eggs, banana and vanilla.

Mix in cocoa powder mixture.

Transfer batter to baking pan ensuring top is smooth.

Add 9 dollops of tahini over mixture.

Using a butter knife, create swirls to make pattern along the top. See video above for further instructions.

Bake for 25 minutes or until desired texture is reached. 25 minutes makes a fudgier brownie, leave for 5 more minutes for something more cakey.

Allow brownies to cool for at least 20 minutes before cutting into 16 squares and removing from pan.

Like this recipe? Here are others you might enjoy:

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bestofrepices · 5 years

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Mini Sweet Potato Meringue Pies

Petite sweet potato pie bites lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping. A perfect sweet potato recipe for the Holidays!

Mini Sweet Potato Meringue Pies

More Thanksgiving desserts I love are Pumpkin Pie and No Bake Pumpkin Cheesecake.

My Mom hosts Thanksgiving every year, she wouldn’t have it any other way! I usually bring a side dish and appetizer and my cousin Nina usually brings dessert. Nina is not only a great baker, she’s also very talented in photography, writing, and she just graduated from Columbia University. So I put her up to the challenge of creating her first guest post for me and she really came through! Please welcome her and visit her blog if you love to bake.

Hi, everyone! My name is Nina, and I’m the blogger behind Ambrosia, a site full of everything you could imagine about creating simple and delicious baked recipes. I’m very excited to be sharing this recipe for mini sweet potato meringue pies. I’m no stranger to coming up with creative pie, cookie, and cupcake recipes, but this recipe was a bit different. My blog features traditional treats, full of butter, cream, and sugar, so the recipes I share tend to be on the indulgent side. However, this doesn’t mean that I’m always thinking about rich foods; on the contrary, I actually care a lot about eating healthy whole foods.

I love being active and eating a lot of healthy foods, it’s definitely one of my priorities to help keep my dessert obsession in check. Fortunately for me, my cousin Gina has been a great resource for coming up with healthy meals! I actually prepared a lot of her recipes while I was living away from home during college. Who knew that eating healthy could be so easy, and delicious?!

I was pretty excited when Gina asked me to help her come with a perfect dessert for Thanksgiving. There was a catch though: I had to stick to a specific number of points per serving! Yikes! I was up for the challenge though, and immediately knew that I wanted to make pie. Pie is one of my absolute favorite things and sweet potato pie seemed like a great way to go.

how to make sweet potato pie lighter

To make the pie filling light, I used a trick I saw on many sweet potato casserole recipes. Adding a ripe banana to the sweet potato puree is the secret to keeping this sweet potato pie filling light. Since the banana adds natural sweetness you hardly need any additional sugar at all! Rolling out a store-bought pie crust a little bit thinner helps keep the points low too. It also makes life a little bit easier. Meringue is naturally fat free, so it’s perfect for adding a little extra sweetness and marshmallow texture, without increasing the points. Because who doesn’t love that flavor combination?

I thought making mini pies would be great for Thanksgiving. They not only help with portion control, but also looks cute and festive. You can make the pies the day before, top them with the meringue just before serving, and all that’s left is arranging them on a pretty platter and digging in. It only 4 points plus per serving, these will go fast! Hope you enjoy!

More Thanksgiving Desserts:

Mini Sweet Potato Meringue Pies

Prep Time: 1 hr

Cook Time: 32 mins

Total Time: 1 hr 32 mins

Petite sweet potato pies lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping – perfect for the Holidays!

For the Pie:

1 9- inch Pillsbury refrigerated pie crust*

1 1/2 cups sweet potato puree, from 4 (1.8lbs) sweet potatoes or canned

1 medium banana, ripe, mashed

1 large egg

1/2 cup 2% milk

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla extract

For the Meringue:

2 egg whites

1/2 cup sugar

1/4 cup water

pinch of salt

Begin by preparing the sweet potato puree.

Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes until they are cooked through and soft, about 8 -10 minutes.

Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until a smooth puree forms.

Set aside 1 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use.

Preheat the oven to 350°F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle.

Using a 3 1/2-inch round cutter, cut out rounds of dough (you will need to gather the scraps and re-roll the dough to the same thickness to get all 12 circles).

Gently place each circle into the well of a lightly greased cupcake tin. (It’s ok if you need to overlap the dough onto itself.)

In a bowl, combine the 1 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined.

Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.

Bake the mini pies for about 32 minutes, until the pie crust is a light golden brown and the filling is set and puffed slightly. Allow the pies to cool to room temperature.

Just before serving the pies, prepare the meringue.

In a saucepan, combine the sugar and water, and heat, without stirring, until it becomes syrupy and reaches 234° degrees on a candy thermometer.

While the syrup is heating, whip the two egg whites until soft peaks form. Once the sugar has reached the correct temperature, drizzle the syrup into the egg whites, all while mixing and turning the speed up to medium high. Beat until stiff peaks form. Beat in the salt.

Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin, and place on a baking tray.

Pipe a swirl of meringue onto each cupcake (you may not use all of the meringue).

Place the tray with the mini pies underneath the broiler set to high for a few minutes. Keep an eye on them as you don’t want them to burn! Remove the mini pies from the oven once the meringue is a light golden brown color.

Serving: 1mini pie, Calories: 136kcal, Carbohydrates: 24g, Protein: 2g, Fat: 4g, Cholesterol: 20mg, Sodium: 106mg, Fiber: 1g, Sugar: 13g

Blue Smart Points: 6

Green Smart Points: 6

Purple Smart Points: 5

Points +: 4

Keywords: how to make sweet potato pie, sweet potato baking ideas, sweet potato desserts, sweet potato pie, sweet potato pie recipe

*I used 6.25 oz of the pie crust, and discarded the rest. Nutritional information is based on this.

posted November 23, 2013 by Gina

The post Mini Sweet Potato Meringue Pies appeared first on All Repices.

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weightlossfitnesssinfo · 5 years

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5-Day Meal Plan For Skin Repair & Cell Renewal

Jessica Bippen, MS, RD, teaches us eat our option to a greater complexion with a weekday meal plan for pores and skin restore.

There’s solely a lot that lotions, lotions, and serums can do on your pores and skin with out addressing the way you’re nourishing your physique from the within out. Nutrition performs a significant position in pores and skin well being, particularly with regard to pores and skin restore and cell renewal. The dermis (the pores and skin’s outermost layer) renews itself each 27 days, whereby superficial cells are changed by new ones. As we age, this means of cell renewal slows. However, if we nourish our physique with the correct vitamins, we will improve this course of. Here’s how.

Why this meal plan?

There are many components that every play a task in how effectively you age—certainly one of them being your pores and skin’s skill to restore itself on the mobile stage. When diet is missing and harsh environmental situations like air pollution, smoking, and extreme solar publicity are current, the pores and skin reveals noticeable indicators of getting older. On the opposite hand, once you restrict these stressors and give attention to nourishing your physique with pores and skin meals—these filled with antioxidants, wholesome fat, water, and important vitamins like omega-3s and nutritional vitamins A, C, and E—your pores and skin has a neater time repairing the harm it encounters often. In flip, your pores and skin stays hydrated and glowing, and isn’t as fast to indicate inevitable indicators of getting older like nice strains and wrinkles.

Top Foods For Skin Renewal & Cell Repair

Avocado

This vibrant inexperienced fruit is a wonderful supply of wholesome fat, that are extremely essential for protecting pores and skin supple and hydrated. They’re additionally supply of vitamin E, an antioxidant that helps defend pores and skin cell membranes from oxidative harm.

Berries

The star vitamin in blackberries, blueberries, raspberries, and strawberries is vitamin C. In addition to having pro-aging advantages, vitamin C additionally acts as an antioxidant that may assist cut back irritation. Berries are additionally good sources of different nutritional vitamins, minerals, and vitamins, together with phytochemicals that defend and help the well being of pores and skin cells. Ellagic acid, an antioxidant present in strawberries, has been proven to guard the elastic fibers that preserve pores and skin from sagging.

Nuts and Seeds

Almonds, pumpkin seeds, and flax are only some kinds of nuts and seeds. They’re filled with wholesome fat, vitamin E, and minerals comparable to zinc and selenium. As talked about earlier, wholesome fat are terrific for moisturizing your pores and skin, whereas vitamin E helps defend your pores and skin from oxidative harm. Next, zinc and selenium are important for pores and skin well being and performance. They additionally bind to and take away toxins within the physique that set off breakouts.

Bell Peppers

These vibrant, crunchy peppers are a superb supply of beta-carotene, which your physique converts into vitamin A and helps regulate new cell development. Bell peppers are additionally a superb supply of vitamin C, which is critical for producing collagen.

Sweet Potatoes

Just like bell peppers, candy potatoes are additionally a superb supply of beta-carotene. Beta-carotene is a part of the carotenoid household, which retains your pores and skin wholesome by defending pores and skin cells from solar publicity. It might assist forestall sunburn, weathered pores and skin, and cell dying.

Salmon

Fatty fish comparable to salmon are a superb supply of omega-Three fatty acids, that are essential for sustaining pores and skin well being and protecting pores and skin moisturized. Research reveals that omega-Three deficiencies could cause dry pores and skin. Another research discovered that omega-Three polyunsaturated fatty acids present potential to guard pores and skin from overexposure to UV radiation. UV publicity is a number one think about almost all pores and skin considerations together with dryness and dullness, redness and irritation, and getting older and pimples.

Green Tea

Green tea might defend the pores and skin from mobile harm and getting older. The helpful compounds in inexperienced tea are known as catechins, which work to enhance the well being of your pores and skin by defending in opposition to solar harm and bettering the moisture, roughness, thickness, and elasticity of your pores and skin.

Weekday Meal Plan For Skin Repair

Monday

Blueberry smoothie

Spinach salad with quinoa, rooster, strawberries, and avocado

1/Three cup roasted blended nuts with inexperienced tea

Sweet potato spinach frittata with avocado

Tuesday

Blueberry smoothie

Sweet potato spinach frittata with avocado

Carrots and hummus

Salmon and roasted veggies

Wednesday

Blueberry smoothie

Sweet potato spinach frittata with avocado

Almond milk or coconut yogurt with 1/2 cup sliced strawberries

Salmon and roasted veggies

Thursday

Avocado toast with 2 eggs

Warm quinoa bowl with rooster and roasted veggies

1/Three cup roasted blended nuts with inexperienced tea

Stuffed bell peppers

Friday

Avocado toast with 2 eggs

Warm quinoa bowl with rooster and roasted veggies

Almond milk or coconut yogurt with 1/2 cup sliced strawberries

Stuffed bell peppers

Recipes

These recipes for pores and skin restore are fairly simple. Feel free to regulate based on your style desire or add extra greens to bulk up a meal. To save time, I like to recommend meal prepping on Sunday.

Quinoa

In a saucepan, mix 2 cups of quinoa and Four cups of water. Bring to a boil. Cover and switch the warmth to a simmer for 12-15 minutes. Remove from the warmth and fluff with a fork. Store in an hermetic container for the week. Makes about Four cups.

Poached Chicken

Poaching rooster cooks it extremely quick and is ideal for including to salads and grain bowls. Place 1-1/2 kilos of natural rooster breasts into a big pot. Add water or rooster broth so it simply covers the breast. Add 1 teaspoon of sea salt and a bay leaf. Heat on medium-low—which is essential to make sure the rooster isn’t powerful—till the water begins to simmer. Cover and proceed to simmer for Eight-10 minutes, or till the inner temperature reaches 165° F. Remove from the liquid and let relaxation for Three-5 minutes earlier than slicing. Store in an hermetic container.

Blueberry Smoothie

Combine 1 cup almond milk, 1/2 cup blueberries, 1/2 small banana, 1 giant handful of spinach, 2 tbs floor flax, 1 tablespoon almond butter, and a sprinkle of cinnamon in a blender. Blend on excessive till easy.

Spinach salad with quinoa, rooster, strawberries, and avocado

Place 1-2 cups of spinach in a bowl. Top with 1/2 cup cooked quinoa, 1/Three of poached rooster, 1/Three cup sliced strawberries, and 1 / 4 or half avocado. Make a easy dressing of 1 half avocado oil, 1 half apple cider vinegar, and a couple of tsp of mustard. Season with salt, pepper, and garlic powder to style.

Sweet Potato Spinach Frittata

Preheat oven to 350° F. In a medium saucepan, add 1 tablespoon olive oil. Dice one giant candy potato and add it to pan. Season with salt and pepper. Cook for 5-10 minutes or till the candy potato might be simply pierced with a fork. Add 2 giant handfuls of spinach and let wilt.

In a medium-sized mixing bowl, whisk collectively Eight eggs, 1 / 4 cup of almond milk, salt, and pepper till easy. Add the sautéed candy potatoes and spinach. Pour the egg combination right into a 10″ cast-iron skillet or sprayed baking dish. Bake for 20-25 minutes or till the eggs are agency and barely brown on prime. Serve 1/Three of the frittata with 1 / 4 or half avocado.

Salmon and Roasted Veggies

You’ll make two sheet pans of roasted greens to eat with salmon and add to grain bowls.

Preheat the oven to 400° F. Chop 1 giant head of broccoli, 1 head of cauliflower, 10 oz Brussels sprouts, and 1-2 giant candy potatoes into even 1-inch items. Place on the sheet pans and spray with avocado oil. Season with salt, pepper, and any spices of alternative. Place within the oven for 30-40 minutes.

Once the greens are carried out cooking, place the oven on broil. Add two 6-oz.salmon fillets to a lined baking sheet. Spray with avocado oil and season with salt, pepper, and lemon juice. Place on the highest rack of the oven for Eight-12 minutes (relying on the thickness of your salmon). The salmon can be opaque and flaky when cooked.

Serve one fillet and 1/Four of the roasted greens. Store leftovers in hermetic containers.

Avocado Toast with Eggs

Toast your bread of alternative. Top with a half avocado and season with salt, pepper, or your favourite seasoning. Cook two eggs to your liking.

Warm quinoa bowl with rooster and roasted veggies

Place 1 cup of quinoa in a bowl and prime with 1/Three of the sliced rooster and 1/Four of the roasted veggies. Top with 2-Four tbs of pumpkin seeds.

Stuffed Bell Peppers

Preheat the oven to 350° F. Drain and rinse a can of white beans. Combine it with the remaining cooked quinoa (about 1-1/2 cups). Add a cup of marinara sauce to the quinoa and beans. Core Three-Four medium purple bell peppers and pour the combination into the peppers. Place the stuffed peppers in a small baking dish or loaf pan. Spoon extra marinara sauce over every pepper to assist forestall them from drying out. Bake for 30-40 minutes or till the peppers are tender.

Serve 1-2 stuffed peppers with a facet salad. Use any leftover spinach and prime with pumpkin seeds. Make a easy dressing of 1 half avocado oil, 1 half apple cider vinegar, and a couple of tsp of mustard. Season with salt, pepper, and garlic powder to style. Store the leftover peppers in an hermetic container within the fridge.

Supplements for Skin Repair & Cell RENEWAL

In addition to following this meal plan for pores and skin restore, you must also contemplate dietary supplements for cell renewal. HUM’s Mighty Night is a novel method designed to help in a single day pores and skin cell turnover, scavenge free radicals, enhance pores and skin tone, and promote optimum sleep. It’s formulated with ceramides, CoQ10, and ferulic acid for the last word in a single day pores and skin restore. Consider supplementing with Mighty Night to optimize the advantages of this meal plan.

The post 5-Day Meal Plan For Skin Repair & Cell Renewal See more on: Weight Loss Fitness

from Weight Loss Fitness - Feed https://weightlossfitnesss.info/5-day-meal-plan-for-skin-repair-cell-renewal/

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weightlossfitness2 · 5 years

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5-Day Meal Plan For Skin Repair & Cell Renewal

Jessica Bippen, MS, RD, teaches us eat our option to a greater complexion with a weekday meal plan for pores and skin restore.

Why this meal plan?

Top Foods For Skin Renewal & Cell Repair

Avocado

Berries

Nuts and Seeds

Bell Peppers

Sweet Potatoes

Salmon

Green Tea

Weekday Meal Plan For Skin Repair

Monday

Blueberry smoothie

Spinach salad with quinoa, rooster, strawberries, and avocado

1/Three cup roasted blended nuts with inexperienced tea

Sweet potato spinach frittata with avocado

Tuesday

Blueberry smoothie

Sweet potato spinach frittata with avocado

Carrots and hummus

Salmon and roasted veggies

Wednesday

Blueberry smoothie

Sweet potato spinach frittata with avocado

Almond milk or coconut yogurt with 1/2 cup sliced strawberries

Salmon and roasted veggies

Thursday

Avocado toast with 2 eggs

Warm quinoa bowl with rooster and roasted veggies

1/Three cup roasted blended nuts with inexperienced tea

Stuffed bell peppers

Friday

Avocado toast with 2 eggs

Warm quinoa bowl with rooster and roasted veggies

Almond milk or coconut yogurt with 1/2 cup sliced strawberries

Stuffed bell peppers

Recipes

Quinoa

Poached Chicken

Blueberry Smoothie

Spinach salad with quinoa, rooster, strawberries, and avocado

Sweet Potato Spinach Frittata

Salmon and Roasted Veggies

You’ll make two sheet pans of roasted greens to eat with salmon and add to grain bowls.

Serve one fillet and 1/Four of the roasted greens. Store leftovers in hermetic containers.

Avocado Toast with Eggs

Toast your bread of alternative. Top with a half avocado and season with salt, pepper, or your favourite seasoning. Cook two eggs to your liking.

Warm quinoa bowl with rooster and roasted veggies

Place 1 cup of quinoa in a bowl and prime with 1/Three of the sliced rooster and 1/Four of the roasted veggies. Top with 2-Four tbs of pumpkin seeds.

Stuffed Bell Peppers

Supplements for Skin Repair & Cell RENEWAL

The post 5-Day Meal Plan For Skin Repair & Cell Renewal appeared first on Weight Loss Fitness.

from Weight Loss Fitness https://weightlossfitnesss.info/5-day-meal-plan-for-skin-repair-cell-renewal/

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lenaglittleus · 6 years

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Blueberry Coconut Baked Oatmeal

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

I question I get asked all the time is “what do you eat for breakfast?” I assume I’m asked this because because are always looking for healthy breakfast options and are picking my brain for inspiration. But here’s the truth: I am always doing the exact same thing. Endlessly seeking breakfast inspo! I can get stuck in my winter oatmeal and summer smoothie bowl routine. And after I had the exact same smoothie bowl for 6 weeks in a row (it’s this Matcha Mint Smoothie FYI) I knew it was time to change it up.

I found myself digging through the breakfast archives on THM and managed to actually inspire myself in the process. I was reminded that life AND breakfast don’t have to be so binary. I can eat oatmeal in the summer and a smoothie in the winter. So while I won’t be whipping up this pumpkin spice latte overnight oats anytime over the next couple of weeks, I can in fact eat oatmeal in the summer and actually enjoy it!

I know that seems like such a basic idea to some but I’ve always been guilty of being a black and white thinker. So much so that I don’t even realize when I’ve been doing it. I’ll ask C for help making a decision between option A and option B and struggle with it only to be reminded that there’s always option C (no not option Curt but that works too!).

It’s a bad habit that I think a lot of us fall into the trap of. Its why for many years of my life I tried to fit into the various labels I put on myself. Life is easier to understand when there’s distinct boundaries so I think many of us unknowingly forget about the grey zone that exists between black and white. Now don’t get me wrong, there’s always a time and place for boundaries (big fan right here!) but breakfast is not one of them.

I’ve been working on different ways of thinking about my meals. The other day I ate a salad for breakfast and this Blueberry Coconut Baked Oatmeal for dinner. Why? Because WHY NOT?! Why not change up what you eat and when you eat it? Why not experiment, have fun and actually enjoy your food? Why not reach for that new type of food and grab that Silk Coconutmilk instead of Almondmilk? We all get stuck in our ruts and don’t realize the habitual thinking patterns we’ve developed. I encourage you to rethink those “rules” you’ve set for yourself or others have set for you.

The other day while working out I saw a sign on the wall that said “put your hair up, let your hair down or do whatever you want with your hair.” This is me, reminding you to do whatever you want with your hair, or your breakfast or whatever area of your life you need to change up. And well, if this Blueberry Coconut Baked Oatmeal gives you the superpowers you need to take those leaps, feel free to thank me later!

Want to see how easy this Blueberry Coconut Baked Oatmeal is to make? Follow along as I team up with Silk Coconutmilk to share this delicious summer sidekick recipe!

VIDEO

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Blueberry Coconut Baked Oatmeal

Author: The Healthy Maven

Ingredients

2 cups rolled oats

1/2 cup oat flour

1 tsp cinnamon

pinch of sea salt

2 flax eggs (2 T ground flax, mixed with 6 T warm water)

1 ripe banana, mashed

1 cup Silk Unsweetened Coconutmilk

1/4 cup maple syrup

1 1/2 cups fresh or frozen blueberries

coconut oil, for greasing

Instructions

Make flax eggs and set aside.

Preheat oven to 350 degrees F.

Grease an 8-9 inch baking pan with coconut oil.

In a large bowl combine rolled oats, oat flour cinnamon and sea salt.

Top with flax eggs, banana, coconutmilk, and maple syrup and stir to combine

Add in blueberries until well mixed in.

Add batter to baking dish and bake, uncovered for 40 minutes (or until cooked all the way through).

Cut into 6 slices and serve immediately.

Top with nut butter, more maple syrup or toppings of choice.

P.S. Silk always has awesome coupons and deals for their subscribers so make sure you sign up for their list so you don’t miss out!

Disclaimer: This post is sponsored by Silk. I was compensated for my time, however all opinions expressed are 100% my own. Thank you for supporting the brands that help make THM possible!

What “rules” have you been unknowingly following? How are your going to change them up?

The post Blueberry Coconut Baked Oatmeal appeared first on The Healthy Maven.

from News About Health https://www.thehealthymaven.com/2018/07/blueberry-coconut-baked-oatmeal.html

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easyfoodnetwork · 4 years

Quote

Getty Images/iStockphoto Seriously, there is no better treat you can give yourself this weekend Is there a more comforting food than French toast? It’s heavy, carb-y, a perfect vehicle when laden with other decadent toppings like chocolate and syrup. It’s ideal nesting food, which is what so many of us, if we’re lucky, are doing right about now. Even Dominique Ansel. The NYC-based pastry chef, famous for his viral inventions like the Cronut but also supremely talented at the classics, is at home right now, cooking up treats in his own kitchen — and not just fancy stuff (like this Vanilla Sablé Tart Shell, which ?!?!). As part of the Eater @ Home virtual event series, Ansel showed us how to whip up some French toast, with two rather extra extras from his forthcoming cookbook, Everyone Can Bake: caramelized bananas and vanilla Chantilly, aka fancy whipped cream. Check out Ansel’s recipes (with some helpful commentary from the chef himself) below. Brioche French Toast I like using brioche for my French toast, as it’s got a buttery, eggy, and subtly sweet flavor that works really well for this recipe. It’s also available by the loaf, so you can slice it however you’d like and it holds its shape once soaked. If you don’t have brioche, this recipe also works with baguette, sourdough, or simple white bread, too. 1 cup of whole milk 1 1⁄3 cups of heavy cream 5 large eggs 2⁄3 cups of maple syrup 1⁄4 teaspoon of salt 2 teaspoons of rum (optional) 1 day-old brioche loaf, sliced into 1-inch thick slices Butter Vegetable or canola oil Pre-heat oven to 350°F. Place brioche slices on a baking sheet and toast for 3-5 minutes until just golden blonde. Remove from the oven and let cool for a few minutes. (Toasting the brioche first allows more of the custard soak to absorb.) In a large mixing bowl, combine milk, cream, eggs, maple syrup, salt, and rum (optional) with a whisk until smooth. Make sure to mix thoroughly, so you don’t end up with bits of egg yolk or white as the French toast sears in the pan. Soak the toasted brioche in the milk mixture, fully submerging the slices and turning them over after a few minutes so they soak generously and evenly. Give the slices a little squeeze to make sure they’ve absorbed a good amount of the milk mixture. Transfer the soaked slices onto a baking sheet and let them rest for 1-2 minutes. (Press the slices with your fingers – they should feel damp but not so wet that they lose their structure and shape.) In a non-stick pan, heat 2 tablespoons of butter and 2 tablespoons of either vegetable or canola oil over medium heat. (Make sure that your pan is hot before you add the bread slices. If the pan isn’t hot enough, the liquid will leak out from the bread, rather than searing and caramelizing.) Sear the soaked bread slices for 2-3 minutes until golden brown and caramelized on one side. Flip and continue on the other side, another 2-3 minutes. Add more butter and oil in the pan as necessary and continue with the remaining slices. (You can keep them warm in the oven or loosely covered with foil while you’re cooking the remaining slices, until ready to serve.) Serve with caramelized bananas and vanilla Chantilly (recipes below). Caramelized Bananas You might wonder, what’s the difference between roasted fruit and caramelized fruit? Roasted fruits are cooked until thoroughly softened, and have a concentrated, almost jammy flavor. Caramelized fruits are cooked until golden on the outside but still firm. How flavors change, depends on how you choose to cook an ingredient! The first time I tried caramelized bananas, they were ladled over a crepe, and I can still smell their burnt sugar, which had an almost bitter taste that melted away as I chewed. Makes 1 cup, or enough to cover one 8-inch tart Time: 20 minutes 1⁄2 cup of granulated sugar 4 bananas, peeled and sliced into 1-inch-thick (2.5-centimeter) coins 2 tablespoons of unsalted butter Make the dry caramel: Place a small nonstick pan over medium heat. When the pan is hot, sprinkle the sugar in an even layer over the bottom of the pan. Cook, stirring with a wooden spoon, until the sugar is blond in color, 1 to 2 minutes. Caramelize the bananas: Place the bananas in the pan in an even layer. Cook for 1 minute, then flip and cook for 1 minute more, until the bananas are soft but not overly mushy. Deglaze the pan: Add the butter and let it melt, swirling the pan and stirring as it melts to deglaze the pan. (Don’t be intimidated — this isn’t deglazing with alcohol like on TV, so you won’t see a giant flambé flame in your kitchen. Here you’re simply deglazing the pan with a bit of liquid — in this case, the moisture in the butter — to help lift the caramelized bananas from the bottom of the pan and prevent them from burning.) Transfer the bananas to a large plate, placing them in an even layer, and let cool. (Don’t forget all the other good stuff in the pan — scrape any leftover caramel into an airtight container and let it cool, too, then drizzle over ice cream or pour into your coffee.) Storage: The caramelized bananas can be stored in an airtight container in the refrigerator for up to 3 days. Excerpted from Everyone Can Bake by Dominique Ansel, (c) 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY. Vanilla Chantilly Chantilly is, quite simply, a fancy term for whipped cream. But never underestimate how delicious simple whipped cream can be. That extra bit of Chantilly is the perfect finishing touch for everything from tarts to pavlovas, as it helps to harmonize flavors. Makes 550 grams, enough for one 8-inch or 20-centimeter tart or one 8-inch or 20 centimeter cake, with leftover Chantilly Time: 10 minutes 2 cups and 2 tablespoons of cold heavy cream 1⁄4 cup of granulated sugar 3 grams of Tahitian vanilla bean, split lengthwise, seeds scraped In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer or a whisk), combine the cream, sugar, and vanilla seeds and whip until the cream holds soft peaks, 3 to 4 minutes. (Make sure your cream is cold. If it’s room temperature or warm, it won’t whip up into fluffy peaks.) If you are whisking by hand, use a large metal bowl and steadily whisk for roughly 5 minutes until the cream reaches soft peaks. The Chantilly cream can be stored in the refrigerator in an airtight container, with plastic wrap pressed against the surface of the Chantilly to prevent a skin from forming, for up to 3 days. You may need to whip the Chantilly again prior to using it if it has deflated. Excerpted from Everyone Can Bake by Dominique Ansel, (c) 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY. from Eater - All https://ift.tt/2Kdi0Ev

http://easyfoodnetwork.blogspot.com/2020/04/soothe-yourself-with-dominique-ansels.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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evolutionoftastitude · 7 years

Photo

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/04/30/4-late-night-protein-treats-to-pair-with-milk/

4 Late-Night Protein Treats To Pair With Milk

Late-night cravings threatening to ruin your otherwise clean day? Next time the munchies hit, reach for one of these protein-rich desserts.

When late-night cravings strike, it can be easy to indulge. Beat the lure of junk food with these tasty protein treats.

Chocolate Protein Cupcakes

You can never go wrong with chocolate. These cupcakes may taste super decadent, but each is less than 100 calories with only 4 grams of fat and 2 grams of sugar! Not to mention they’re high in protein, making them the perfect post-workout snack.

Being a raving chocoholic, I made these cupcakes full of intense chocolate flavor! If you find them too rich, maybe try using a couple tablespoons less cacao powder or adding less sweetener.

Cupcake Ingredients

Chocolate protein powder, 80 g

Stevia-erythritol blend, 6 tbsp

Unsweetened cacao, 1/3 cup

Coconut flour, 1/4 cup

Baking powder, 1/2 tsp

Egg whites, 1/3 cup

100% pure pumpkin, 1/4 cup

Unsweetened applesauce, 1/4 cup

Nonfat plain Greek yogurt, 1/4 cup

Brewed coffee, 1/4 cup

Vegetable oil, 2 tbsp

Vanilla extract, 1/2 tsp

Salt (optional), 1/4 tsp

Frosting Ingredients

Fat-free cream cheese, 4 oz.

Chocolate protein powder, 40 g

Stevia-erythritol blend, 1/4 cup

Unsweetened cocoa, 2 tbsp

Unsweetened almond milk, 2 tbsp

Vanilla extract, 1/2 tsp

Directions

Preheat oven to 350 degrees F.

Whisk together dry ingredients in a medium mixing bowl.

Blend together wet ingredients, then mix into dry ingredients until combined.

Line nine wells of a muffin pan with paper or foil cupcake liners, and spray the insides with cooking spray. Alternatively, spray the insides of the wells with cooking spray and omit liners.

Divide cupcake batter between prepared wells and bake for 20-25 minutes, until set in the center.

While cupcakes cool, blend together frosting ingredients until smooth

Spoon frosting into a piping bag or sealed baggie with one corner cut off, and frost cupcakes.

These cupcakes will keep in the fridge up to one week or in the freezer (without frosting) up to one month. If frozen, thaw them at room temperature, then add the frosting.

Print This Recipe!

Nutrition Facts

Serving size: 1 cupcake

Recipes yields 9 servings

Calories: 95

Fat: 4.2 g

Carbs: 7 g

Protein: 10 g

Peanut Butter Banana Protein Bread

I love banana bread, and I love bananas with peanut butter, so this healthy peanut butter banana protein bread just needed to happen! It’s super moist with a hint of cinnamon, and it’s packed with protein while still being relatively low in fat. Most importantly, it’s delicious. It’s so delicious you’ll eat one slice and just have to go back for another. With these macros, that’s no problem. But don’t expect it to be easy to stop!

Ingredients

Vanilla protein powder, 80 g

Spelt flour, 6 tbsp

Stevia-erythritol blend, 1/4 cup

Ground cinnamon, 1 tsp

Baking soda, 3/4 tsp

Very ripe bananas, mashed, 1 cup (2 medium)

Nonfat plain Greek yogurt, 1/2 cup

Egg whites, 1/2 cup (4 large)

Cinnamon peanut butter, 1/4 cup

Salt (optional), 1/4 tsp

Directions

Preheat oven to 325 degrees F.

Whisk together dry ingredients in a large mixing bowl.

Add in mashed bananas and remaining ingredients and mix until just combined (overmixing will result in a less tender texture).

Lightly coat a bread pan or muffin tin with cooking spray and pour in batter.

Bake for 40-50 minutes until a toothpick or knife inserted in the center comes out clean (cupcakes should only need 25-35 minutes).

Freeze the leftovers for up to one month. Simply microwave for 1 minute to thaw.

Print This Recipe!

Nutrition Facts

Serving size: 1 slice

Recipes yields 8 servings

Calories: 146

Fat: 4.7 g

Carbs: 16 g

Protein: 12 g

No-Bake Cookies-and-Cream Protein Bars

These no-bake protein bars will satisfy your cookies-and-cream cravings and leave your taste buds dancing for joy! The base layer tastes just like the cookie part of an Oreo, while the cream layer is like frosting with cookies-and-cream bits scattered throughout. It might be hard to believe, but each bar has only 4 grams of sugar—that’s including the mini Oreos—and a whopping 17 grams of protein. These make the perfect protein-packed dessert or anytime snack. Just be careful—they are addictive!

Cookie Layer Ingredients

Chocolate or cookies & cream protein powder, 40 g

Almond flour, 1/4 cup

Cacao powder, 2 tbsp

Granulated erythritol, 2 tbsp

Water, 2 tbsp

Coconut oil, melted, 1 tbsp

Cream Layer Ingredients

Vanilla or cookies & cream protein powder, 80 g

Confectioner’s erythritol, 3/4 cup

Coconut flour, 1/4 cup

Fat-free cream cheese, 8 oz.

Cottage cheese, 1/2 cup

Vanilla extract, 1/2 tsp

Oreos, 10 mini

Almond extract, 1/8 tsp (optional)

Directions

Combine ingredients for cookie layer until a crumbly dough forms.

Press into the bottom of a 7×5 baking dish lightly coated with cooking spray.

Combine all ingredients for cream layer (except cookies) in a blender or food processor and blend until smooth.

Add cookies and pulse blender or food processor until distributed throughout batter.

Pour cream layer over base and place in the freezer for 2-3 hours until set.

Cut into eight pieces and enjoy!

Store any leftovers in the fridge up to one week or in the freezer up to one month.

Print This Recipe!

Nutrition Facts

Serving size: 1 bar

Recipe yields 8 servings

Calories: 174

Fat: 7 g

Carbs: 11 g

Protein: 17 g

Blackberry Protein Cheesecake

This blackberry protein cheesecake is low in carbs, fat, and sugar—but it sure doesn’t taste like it! As a matter of fact, it’s my husband’s favorite thing I make—he swears this is just as good as Cheesecake Factory!

All I can tell you is that all the “non-healthy eaters”—even the kids—gobbled it right up at our last dinner function. The flavor is lightly sweet with just a hint of tartness from the blackberries, while the texture is dense, creamy, and oh-so-dreamy!

Crust Ingredients

Vanilla protein powder, 40 g

Almond flour, 6 tbsp

Spelt flour, 6 tbsp

Stevia-erythritol blend, 1 tbsp

Coconut oil, melted, 2 tbsp

Egg white, 2 tbsp (1 large)

Salt, 1/4 tsp (optional)

Cheesecake Ingredients

Fat-free cream cheese, 1 cup (8 oz.)

Nonfat plain Greek yogurt, 1/2 cup (4 oz.)

Egg whites, 1/4 cup (2 large)

Vanilla extract, 1/4 tsp

Vanilla protein powder, 40 g

Stevia-erythritol blend, 1/4 cup + 2 tbsp

Blackberries, fresh or frozen, 1 cup

Directions

Preheat oven to 350 degrees F.

Combine crust ingredients to form a crumbly mixture that sticks to itself (add 1 tablespoon water if mixture is too dry).

Lightly coat an 8″ or 9″ pan with cooking spray, and press crust mixture into bottom.

Bake for 10 minutes and set aside.

Reduce oven temperature to 300 degrees F.

Blend together cream cheese and yogurt until smooth.

Add egg whites, protein powder, sweetener, and vanilla; blend again until smooth.

Pour cheesecake mixture into pan over baked crust.

Mash berries (thaw in microwave if frozen), and stir in sweetener to taste.

Drop berry mixture over cheesecake one tablespoon at a time, then swirl through with a knife.

Bake for 25-35 minutes until center is set. Cracking indicates overbaking.

Let cheesecake cool at room temperature for 10-15 minutes, then chill in fridge for a minimum of 3 hours or overnight.

Cut into eight pieces and enjoy!

Store the cheesecake in the fridge for up to one week.

Print This Recipe!

Nutrition Facts

Serving size: 1 slice with crust

Recipe yields 8 servings

Calories: 167

Fat: 7 g

Carbs: 11 g

Protein: 16 g

SOURCE: https://www.bodybuilding.com/content/4-late-night-protein-treats-to-pair-with-milk.html

#post- .CPlase_panel display:none;

#baking #fitness #health #BODY MIND FITNESS

0 notes

evolutionoftastitude · 7 years

Photo

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/04/30/4-late-night-protein-treats-to-pair-with-milk/

4 Late-Night Protein Treats To Pair With Milk

Late-night cravings threatening to ruin your otherwise clean day? Next time the munchies hit, reach for one of these protein-rich desserts.

When late-night cravings strike, it can be easy to indulge. Beat the lure of junk food with these tasty protein treats.

Chocolate Protein Cupcakes

Being a raving chocoholic, I made these cupcakes full of intense chocolate flavor! If you find them too rich, maybe try using a couple tablespoons less cacao powder or adding less sweetener.

Cupcake Ingredients

Chocolate protein powder, 80 g

Stevia-erythritol blend, 6 tbsp

Unsweetened cacao, 1/3 cup

Coconut flour, 1/4 cup

Baking powder, 1/2 tsp

Egg whites, 1/3 cup

100% pure pumpkin, 1/4 cup

Unsweetened applesauce, 1/4 cup

Nonfat plain Greek yogurt, 1/4 cup

Brewed coffee, 1/4 cup

Vegetable oil, 2 tbsp

Vanilla extract, 1/2 tsp

Salt (optional), 1/4 tsp

Frosting Ingredients

Fat-free cream cheese, 4 oz.

Chocolate protein powder, 40 g

Stevia-erythritol blend, 1/4 cup

Unsweetened cocoa, 2 tbsp

Unsweetened almond milk, 2 tbsp

Vanilla extract, 1/2 tsp

Directions

Preheat oven to 350 degrees F.

Whisk together dry ingredients in a medium mixing bowl.

Blend together wet ingredients, then mix into dry ingredients until combined.

Line nine wells of a muffin pan with paper or foil cupcake liners, and spray the insides with cooking spray. Alternatively, spray the insides of the wells with cooking spray and omit liners.

Divide cupcake batter between prepared wells and bake for 20-25 minutes, until set in the center.

While cupcakes cool, blend together frosting ingredients until smooth

Spoon frosting into a piping bag or sealed baggie with one corner cut off, and frost cupcakes.

These cupcakes will keep in the fridge up to one week or in the freezer (without frosting) up to one month. If frozen, thaw them at room temperature, then add the frosting.

Print This Recipe!

Nutrition Facts

Serving size: 1 cupcake

Recipes yields 9 servings

Calories: 95

Fat: 4.2 g

Carbs: 7 g

Protein: 10 g

Peanut Butter Banana Protein Bread

Ingredients

Vanilla protein powder, 80 g

Spelt flour, 6 tbsp

Stevia-erythritol blend, 1/4 cup

Ground cinnamon, 1 tsp

Baking soda, 3/4 tsp

Very ripe bananas, mashed, 1 cup (2 medium)

Nonfat plain Greek yogurt, 1/2 cup

Egg whites, 1/2 cup (4 large)

Cinnamon peanut butter, 1/4 cup

Salt (optional), 1/4 tsp

Directions

Preheat oven to 325 degrees F.

Whisk together dry ingredients in a large mixing bowl.

Add in mashed bananas and remaining ingredients and mix until just combined (overmixing will result in a less tender texture).

Lightly coat a bread pan or muffin tin with cooking spray and pour in batter.

Bake for 40-50 minutes until a toothpick or knife inserted in the center comes out clean (cupcakes should only need 25-35 minutes).

Freeze the leftovers for up to one month. Simply microwave for 1 minute to thaw.

Print This Recipe!

Nutrition Facts

Serving size: 1 slice

Recipes yields 8 servings

Calories: 146

Fat: 4.7 g

Carbs: 16 g

Protein: 12 g

No-Bake Cookies-and-Cream Protein Bars

Cookie Layer Ingredients

Chocolate or cookies & cream protein powder, 40 g

Almond flour, 1/4 cup

Cacao powder, 2 tbsp

Granulated erythritol, 2 tbsp

Water, 2 tbsp

Coconut oil, melted, 1 tbsp

Cream Layer Ingredients

Vanilla or cookies & cream protein powder, 80 g

Confectioner’s erythritol, 3/4 cup

Coconut flour, 1/4 cup

Fat-free cream cheese, 8 oz.

Cottage cheese, 1/2 cup

Vanilla extract, 1/2 tsp

Oreos, 10 mini

Almond extract, 1/8 tsp (optional)

Directions

Combine ingredients for cookie layer until a crumbly dough forms.

Press into the bottom of a 7×5 baking dish lightly coated with cooking spray.

Combine all ingredients for cream layer (except cookies) in a blender or food processor and blend until smooth.

Add cookies and pulse blender or food processor until distributed throughout batter.

Pour cream layer over base and place in the freezer for 2-3 hours until set.

Cut into eight pieces and enjoy!

Store any leftovers in the fridge up to one week or in the freezer up to one month.

Print This Recipe!

Nutrition Facts

Serving size: 1 bar

Recipe yields 8 servings

Calories: 174

Fat: 7 g

Carbs: 11 g

Protein: 17 g

Blackberry Protein Cheesecake

Crust Ingredients

Vanilla protein powder, 40 g

Almond flour, 6 tbsp

Spelt flour, 6 tbsp

Stevia-erythritol blend, 1 tbsp

Coconut oil, melted, 2 tbsp

Egg white, 2 tbsp (1 large)

Salt, 1/4 tsp (optional)

Cheesecake Ingredients

Fat-free cream cheese, 1 cup (8 oz.)

Nonfat plain Greek yogurt, 1/2 cup (4 oz.)

Egg whites, 1/4 cup (2 large)

Vanilla extract, 1/4 tsp

Vanilla protein powder, 40 g

Stevia-erythritol blend, 1/4 cup + 2 tbsp

Blackberries, fresh or frozen, 1 cup

Directions

Preheat oven to 350 degrees F.

Combine crust ingredients to form a crumbly mixture that sticks to itself (add 1 tablespoon water if mixture is too dry).

Lightly coat an 8″ or 9″ pan with cooking spray, and press crust mixture into bottom.

Bake for 10 minutes and set aside.

Reduce oven temperature to 300 degrees F.

Blend together cream cheese and yogurt until smooth.

Add egg whites, protein powder, sweetener, and vanilla; blend again until smooth.

Pour cheesecake mixture into pan over baked crust.

Mash berries (thaw in microwave if frozen), and stir in sweetener to taste.

Drop berry mixture over cheesecake one tablespoon at a time, then swirl through with a knife.

Bake for 25-35 minutes until center is set. Cracking indicates overbaking.

Let cheesecake cool at room temperature for 10-15 minutes, then chill in fridge for a minimum of 3 hours or overnight.

Cut into eight pieces and enjoy!

Store the cheesecake in the fridge for up to one week.

Print This Recipe!

Nutrition Facts

Serving size: 1 slice with crust

Recipe yields 8 servings

Calories: 167

Fat: 7 g

Carbs: 11 g

Protein: 16 g

SOURCE: https://www.bodybuilding.com/content/4-late-night-protein-treats-to-pair-with-milk.html

#baking #fitness #health #BODY MIND FITNESS

0 notes