Banana PB Skillet Cookie

This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon! 

Top with ice cream!! 

Recipe:
Banana PB Skillet Cookie

Dry:
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt

Wet:

•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract

Add-in:

•½ cup dark chocolate, chopped or chips


Directions:

Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients.  Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.


Enjoy ✌😋

Gingerbread

A healthier take on gingerbread. I had gotten some small cookie cutters and needed to put them to use! The only problem with smaller cookies is they are harder to decorate! Time consuming but well worth all the cookies you get out of it. Sending most of them to friends and family and also some for Santa too 🎅

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Here is the recipe:

Gingerbread Cookies

Ingredients

Cookies:

•3 Cups whole wheat flour, plus extra to flour surface
•2 tsp ground cinnamon
•2 tsp ground ginger
•½ tsp ground cloves
•¼ tsp pink Himalayan salt
•½ tsp baking soda
•¼ tsp baking powder
•½ Cup blackstrap molasses or regular for less spicy
•½ Cup extra virgin coconut oil, melted
•½ Cup coconut palm sugar
•1 large egg
•2 Tbsp water

 

Lemon Icing:

•½ Cup powdered sugar
•1 Tbsp fresh squeezed lemon juice

Method:

1. In a large bowl combine the flour, cinnamon, ginger, cloves, salt, baking soda & baking powder and whisk together until combined.

2. In a small bowl, combine the molasses and melted coconut oil with hand mixer until well incorporated. Add the coconut sugar, egg and water and mix until well blended together.

3. Pour the molasses mixture into your dry ingredients and blend together until just combined, if it seems crumbly keep mixing or add 1tsp at a time more water. Divide dough to form 2 balls with your hands once combined. Flatten the 2 balls into 1 inch thick discs and place in fridge for at least an hour.

4. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Pull dough out of fridge and let sit for about 30-60min at room temp as it may be a little hard to roll. Lightly flour your working surface and roll your discs until they are about ¼ inch thick.

5. Cut out cookie shapes with desired cookie cutters (I used small cutters and a large gingerbread man cutter).  Place your cut cookies onto parchment sheet spacing about ½ inch apart as they don’t expand much. Combine leftover dough scraps and form ball and roll again. Repeat with other dough.

6. Bake in preheated oven for 8-10 minutes (8 minutes they should be done – 10 minutes a little crispier). Remove from pans and place on racks to cool.

7. Let cookies cool completely before icing. To prepare the icing combine the powdered sugar and lemon juice in a small bowl and whisk together until smooth. Place in a small piping bag or Ziploc bag with corner cut and pipe cookies as desired, adding sprinkles, powdered sugar, any decorations desired. The icing hardens quickly so add sprinkles as soon as you pipe icing. Keep stored in airtight container. Wait at least 1-2 hours after icing before stacking cookies.

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Enjoy!

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Peanut Butter Stuffed Chocolate Protein Muffins

Peanut butter stuffed muffins … that is all 👌 Peanut butter and chocolate together are my favourite!

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These turned out quite dense but just delicious!

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Here is the recipe.

Ingredients:

PB protein center:

•¾ cup vanilla protein (Vega used)
•¾ cup creamy peanut butter
•2 Tbsp coco oil, at room temperature
•½ tsp vanilla extract

Muffins:

•1⅔ cups organic whole wheat flour
•¾ cup organic cocoa powder
•1 Tbsp baking powder
•1 tsp cinnamon
•Dash salt
•1 cup plain 0% greek yogurt
•½ cup + 2 Tbsp almond milk
•1 tsp vanilla extract
•½ cup scant coco oil, at room temperature
•½ cup xylitol
•½ cup coconut sugar
•2 large eggs

Frosting:

•250g cream cheese, at room temperature
•½ cup creamy peanut butter
•½ cup vanilla protein
•½ cup plain 0% greek yogurt
•1-2 Tbsp maple syrup (optional)

Method:

Preheat oven to 350°. Line 22 cupcake tins with a double layer of paper liners.

For filling:

Combine protein, peanut butter, coco oil and vanilla in bowl. Beat on medium speed until well combined and mixture holds together. Roll into 22 balls, place on parchment lined baking sheet and chill in freezer while you make batter (15-20 minutes).

For Batter:

Combine flour, cocoa powder, baking powder, cinnamon and salt in a medium bowl with whisk. In a liquid measuring cup, stir together greek yogurt, milk and vanilla. In large bowl, beat coco oil and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. Add greek yogurt mixture to sugar mixture and combine. Create well in dry ingredients and add wet, with mixer on low speed or by hand mix just until incorporated. Spoon a tablespoon or two of batter into liners. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 12-18 minutes, or until toothpick comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

For frosting:

Beat together cream cheese, peanut butter, protein powder and greek yogurt until smooth. Pipe frosting onto cooled muffins and eat! Add sprinkles If desired.

Yield 22

Recipe notes: If you don’t want to use protein, replace with powdered sugar. Xylitol can be replaced with any granulated sugar as well.

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Apple-Cran Oatmeal Cookies

Perfect fall cookie! Totally guilt free and delicious. Very easy to make and with oats is gluten free!

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Here is the recipe

Apple-Cran Oatmeal Cookies

Ingredients:

•1/2Cup Oat Flour
•1Cup Oats
•1/3Cup Xylitol or sweetner of choice
•1 tsp baking powder
•1/8tsp pink salt
•2tsp ground cinnamon
•1 Egg white
•1Tbsp coconut oil, melted
•1/2Cup unsweetened applesauce
•1 tsp pure vanilla extract
•1/2 apple peeled & diced (I used granny smith)
•1/4Cup dried cranberries or chopped dates (or both)

Directions:

Preheat oven to 350ºF. Combine oat flour, oats, xylitol, baking powder, salt & cinnamon in bowl. Whisk together egg white, coconut oil, applesauce & vanilla in large mixing bowl and mix well. Add dry ingredients to wet and combine well. Fold in apples and chopped dates / cranberries. Scoop tablespoon size portions onto parchment lined cookie sheet and press down slightly. Bake for 12 minutes or until edges are slightly browned. Cool on wire rack. Yield 22.

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Enjoy!

Strawberry Banana Baked Oatmeal

What to do with super ripe bananas? Make banana bread, custard, cookies or baked oatmeal! Yes oatmeal that’s it! This is super easy to make and so very delicious. Save leftovers for the next few breakfasts or if you have a large family this will feed them!

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First make sure your bananas are super ripe!

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Mash those bananas, 3 medium size bananas should give you about 1-1/2 cups mashed.

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Mix all ingredients together.

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Pour into dishes.

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I used 2 ramekins and 8×8 glass baking dish. Top with extra strawberries and banana slices.

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Bake in oven @ 375° for about 25mins.

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Here is the recipe:

Strawberry Banana Baked Oatmeal

Wet:
•1 Egg
•2 Egg Whites
•¾ Cup Almond Milk
•1 tsp pure vanilla extract
•3 Really ripe bananas, mashed (about 1½C) + 1 sliced for top
•1 Cup strawberries, chopped + extra for top

Dry:
•2 Tbsp coconut palm sugar
•2½ Cups Large flake oats
•1 tsp baking powder
•1 tsp cinnamon
•¼ tsp pink Himalayan salt

•Coconut oil for greasing dish

Method:
Whisk dry ingredients in large bowl, set aside. Whisk eggs, mash banana, slice strawberries and combine all wet ingredients in separate bowl, add wet ingredients to dry and mix well. Pour into greased baking dish (I used 2 ramekins and 8×8 glass dish, it should all fit in a 8×8 dish) and top with slices of banana and strawberries. Bake in preheated oven @ 375ºF for about 25mins.  Serves 6-8.

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Hope you enjoy as much as I did!

Lemon Protein Blondies 🍋

Perfect snacks to go! Good protein, carbs and low in fat! Only 85 calories a serving … I have 2 for my am snack! Nomnomnom:)

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Ingredients:
🍋1 Cup oat flour
🍋1/2 Cup vanilla whey protein powder
🍋1/4 tsp pink Himalayan salt
🍋1 tsp baking powder
🍋1/2 Cup freshly squeezed lemon juice
🍋6 egg whites (1/2 cup)
🍋2 tsp xylitol
🍋1 Cup unsweetened applesauce

Directions:
➡Preheat oven to 350º. Grease 8×8 glass dish with coconut oil (or use parchment paper). In large bowl mix oat flour, whey, salt and baking powder together. In separate medium bowl mix together lemon juice, egg whites, xylitol and applesauce. Add wet ingredients to dry ingredients and mix until well combined. Pour into prepared dish and bake for approximately 25 minutes. Cool and slice into 12 squares.

Macros per serving: (12)
Calories: 85 | Carbs: 11g | Fat: 1g| Protein: 8g
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March 2016

I made them again … so so good!

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