Chocolate Chip Cookie Protein Bars

TitleshotA snack that tastes like an oatmeal chocolate chip cookie with perfect amounts of protein, slow digesting carbs, and healthy fats? Sign me up! These are great for a snack or breakfast on the go. I use Cashew Butter because it has more of a mild flavor and makes these taste more like a cookie, but any nut butter will do.

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  • 1 cup Old Fashioned Oats
  • 1 large Banana, mashed
  • 2 Egg whites
  • 1/2 cup Cashew Butter (or nut butter of choice)
  • 1/2 cup Vanilla protein powder (or an extra half cup of oats)
  • 1/2 cup Stevia
  • 1/2 cup Unsweetened almond milk (or skim)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Butter extract (or vanilla extract)
  • 1/4 tsp Salt
  • 2 TBS Mini chocolate chips

Preheat oven to 350 degrees. Soften nut butter in the microwave fr 10-15 seconds if needed. Mix all of the ingredients except for chocolate chips until well blended. Pour into a 9×9 inch baking pan sprayed with cooking spray. Sprinkled chocolate chips on top. Bake for 15-20 minutes.

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Let cool completely before cutting into 8 bars. Store in the fridge for up to 4 days (if they last that long).

Nutrition Stats: (per bar)

181 Cals

Protein: 8 grams

Carbs: 18 grams

Fat: 10 grams

Sugar: 5 grams

Healthy Chocolate Zucchini Bread

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I had a ton of zucchini to use up from my mom’s garden and got inspired to make a healthy chocolate treat. For those who have never had chocolate zucchini bread or cake, don’t worry, you’ll never be able to tell it has vegetables in it and the texture is amazing. In fact, I think these taste better than regular chocolate chip muffins or bread. This recipe tastes exactly like regular chocolate zucchini bread but it doesn’t have a whole cup of refined sugar and vegetable oil in it. These can be eaten as a snack or dessert and won’t cause a sugar crash. The oat flour and low glycemic advantage of maple syrup gives this treat some staying power too. This recipe can be made into muffins or loaves. 

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  • 1 1/4 cup Oat flour (I ground about 1 1/2 cup of old fashioned oats in my blender)
  • 1 1/4 cup Shredded zucchini, squeezed dry
  • 1/2 cup Applesauce (No Sugar Added)
  • 1/2 cup Cocao powder
  • 1/3 cup Pure maple syrup
  • 1/4 cup Milk (I used Unsweetened almond milk)
  • 1 Egg, beaten
  • 1 Egg white
  • 1 tbs Coconut oil, melted
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup Mini chocolate chips
  • 1 tsp Cinnamon (optional)

Preheat oven to 350 degrees. Whisk wet ingredients together and slowly add dry ingredients. Pour into two mini loaf pans and add a few more chocolate chips on top if desired. Bake 35-40 minutes or until a toothpick comes out clean. For muffins, bake 22-25 minutes. If making muffins, use foil liners or a silicon pan as oat flour has a tendency to stick to paper liners.

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Makes 12 muffins or two mini loaves. (I haven’t tried a large loaf but I’m sure it would work baked for 52-60 minutes)

Nutrition Stats: For 1 muffin or 1/6 of a mini loaf

Calories: 132

Carbs: 21 grams

Fat: 5 grams

Protein: 4 grams

Sugar: 10 grams

Fiber: 3 grams

Birthday Cake Protein Pancakes & Waffles

I think that one of the toughest choices in life is deciding whether to eat an elephant ear or funnel cake at the fair every summer. Second runner up is choosing between waffles and pancakes.  I say have them both! These make you feel like you are eating something naughty but pack a ton of protein + fiber so you are satisfied for hours.

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wafflin

  • 1/2 cup Old fashioned oats (ground into oat flour)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch of Salt
  • 1/2 scoop (or 2 tbs) Vanilla protein powder (optional)
  • 3 packets Stevia (or 2 tbs of a sweetener that measures like sugar)
  • 2 Egg whites
  • 1/4 cup Almond milk (or skim)
  • 3 tbs Applesauce (no sugar added)
  • 1/2 tsp Almond extract
  • 1/2 tsp Butter extract (if you can’t find this, use vanilla but butter extract really makes the “cake” flavor)
  • 1 tbs Rainbow sprinkles

For Pancakes: Blend all ingredients except for sprinkles OR mix dry ingredients together in a bowl and create a well in the center. Add the wet ingredients and mix. Preheat skillet on medium heat. Spray with cooking spray and pour the batter depending on a desired size of a pancake (2-3 tbsp for a medium 1/4 cup for larger ones). Add sprinkles to each pancake. Cook for a couple minutes until you see the edges turning brown and bubbles start to form on the top. Flip with a spatula and cook until browned on the other side. Serves 1

For Waffles: Same mixing directions. Pour half of the batter into a waffle iron greased with non stick spray. Add sprinkles to the batter or just put on top after cooking. (Makes 2 waffles)

Top with some light whipped cream or – to make a frosting topping : Mix 2 tbs nonfat greek yogurt, 2 tbs protein powder, 2 tbs Unsweetened almond milk, and 1 packet of Stevia.

Nutrition Stats: For entire recipe, without topping

Cals: 330

Protein: 26 grams

Carbs: 40 grams

Fat: 6 grams

Sugar: 15 grams