I make this recipe when I either want frozen yogurt or I have one of those days where nothing seems to fill me up. My go to toppings lately have been PB2 Crackers, Peanut Butter, Hersheys SF Syrup, Fruit, Mini Chocolate Chips within a reasonable portion.
The best thing about this is that there are endless options of flavors.
I just got Cellucor’s new Chocolate Chip Mint whey powder in the mail – I’m can’t wait to make a delicious bowl of proyo with that!
Recipe for Chocolate ProYo:
- 1 scoop Protein, casein or whey
- 2 tbs Unsweetened cocoa powder
- 1 cup Unsweetened almond milk
- 2 packets (or 1 tbs) Stevia or sweetener of choice
- 3/4 cup Nonfat greek yogurt
- 1/2 tsp Xantham gum (this helps thicken it, if you don’t have it, cut down the almond milk to 1/2 cup)
Peanut Butter Flavor Option: Sub 1 tbs nut butter or 2 tbs peanut flour for cocoa powder.
Cheesecake Flavor Option: Sub 1-2 tbs Cheesecake pudding mix for cocoa powder.
Mix ingredients in a blender. Stick in the freezer for an hour (if you do longer, let it sit at room temp for about 15 minutes as it will be pretty hardened. Go crazy with toppings! This recipe makes a HUGE serving, so feel free to cut it in half for a snack size.
Protein: 41 grams
Carbs: 15 grams
Fat: 6 grams
Sugar: 9 grams
Cashew butter is divine. The only problem is that it is hard to find and expensive. I found a jar the other day for $14.89…what?! So, I paid a visit to the bulk section of the grocery store to get cashews and make it myself. It was so easy that I’m already planning to experiment with Hazelnut and Walnut butters next. You don’t have to add the coconut, or even toast the cashews. Feel free to put your own spin on it.
- 2 cups Cashews (raw and unsalted)
- 1/4 cup unsweetened coconut flakes
- 1 tsp Vanilla extract
- 1/2 tsp Sea salt
Toast the cashews and coconut in the oven for 5 minutes at 425 degrees. Let cool a few minutes and add to a food processor with the vanilla and salt. Mix in food processor for at least 10 minutes (make sure to give your food processor a break every few minutes). The mixture will look like it needs more liquid at first but the more you mix, the more the oil comes out to make it smooth. At first it will look grainy, then like a hard dough, then more liquidy smooth. Store in the fridge. Serves about 9.
Nutrition Stats: (for 2 tbs)
Protein: 5 grams
Carbs: 10 grams
Fat: 15 grams
Sugar: 2 grams
I saw Reese’s Eggs in the store yesterday and couldn’t get them off my mind. Why are they so much better than regular Reese’s peanut butter cups? I think it’s probably the higher peanut butter to chocolate ratio. Anyways, I whipped these up to kill my craving. Hope you like them!
- 1 scoop Chocolate protein powder (I used BSN)
- 2 tbs Unsweetened cocoa powder
- 1 tbs Stevia (or honey)
- 1/4 cup Greek yogurt (If you don’t do dairy or have this on hand, you could probably skip this ingredient, I just added it for more volume)
- 1/3 cup Almond or skim milk
- 2 1/2 tbs Creamy peanut butter
Variations: If you want a lower calorie treat, substitute 4-5 tbs of peanut flour mixed with 2 tbs water for the regular peanut butter. You can also use a mini muffin tray to make smaller cups.
Whisk together everything but the peanut butter until you have a pudding consistency. Pour half of the chocolate mixture into muffin tins with paper liners (about 1 heaping tablespoon into each). Leave in the freezer about 20 minutes or until hardened. Spread 1/2 tablespoon of peanut butter into each cup then top with the rest of the chocolate mixture. Freeze 1-2 hours before eating. Store any uneaten treats in a zip lock in the freezer.
Makes 5 Peanut Butter Cups.
Nutrition Stats: (for 1 cup)
Protein: 8 grams
Carbs: 5 grams
Fat: 5 grams
Sugar: 2 grams
For the record, this isn’t really an original recipe. I think everyone’s heard of the 3 ingredient peanut butter cookie ( Mix 1 cup peanut butter + 1 cup sugar + 1 egg). I wanted to try it with stevia to see if they would be just as good – success! I also added some vanilla for extra flavor.
These low carb beauties can help you fit your fat quota for the day. I’ve been tracking my macro-nutrients lately to make sure I’m getting enough fuel and I tend to fall short on fat. I’ll take any excuse to eat more cookies!
- 1 cup Peanut butter (I used natural)
- 2/3 cup Stevia
- 1 Egg
- 1 tsp Pure vanilla extract
Preheat oven to 350 degrees. Mix ingredients together and roll into 1 inch balls. Do the criss-cross fork thingy. Bake for 10 minutes. These cookies don’t spread much – but they are a bit more crumbly than a regular cookie. Makes 18 cookies. Enjoy!
Nutrition Stats: for 1 cookie
Protein: 4 grams
Carbs: 3 grams
Fat: 7 grams
Sugar: 1 gram
Apparently, making breakfast food taste like a candy bar is my new thing. I’m completely OK with that…I can’t for the life of me understand people who like to eat plain egg whites and oatmeal every morning. The secret to the low carbs in this recipe is coconut flour – if you haven’t tried it, trust me when I say its a game changer.
- 3 Tbs of Coconut Flour
- 3 Egg Whites
- 1/4 cup Unsweetened Almond Milk (or Skim milk)
- 1/4 tsp Coconut Extract
- 1/4 tsp Baking Powder
- Stevia to taste (I use 1-2 packets of NuNaturals Stevia)
- 1 Tbs Mini Chocolate Chips
- 1 Tbs Unsweetened Coconut
Whisk all ingredients except coconut flakes and chocolate chips in a bowl. Pour into mini pancakes on a griddle or pan sprayed with cooking spray. Top with chocolate chips and coconut.
For entire recipe:
Protein: 16 grams
Carbs: 26 grams
Fat: 13 grams
Sugar: 14 garms