Guilt-Free Mug Brownie

  
Chocolate is my biggest vice. I have such a hard time resisting it, especially in the form of brownies. I had to figure out a solution to not only fight my brownie craving, but for it to also be quick and easy. 

Then the mug brownie was born. This brownie cooks for less than a minute in the microwave and takes 5 minutes to prep. It’s also sugar free and low carb! Your chocolate cravings will thank you for this because it seriously tastes like the real deal.

Ingredients

• 2 tbsp spelt flour 
• 1 tbsp protein powder 
• 1/4 tsp baking powder
• 4-6 stevia packets (varied depending on your desired sweetness)
• 2 tbsp unsweetened cocoa powder
• 1.5 tbsp almond milk
• 1/4 tsp vanilla extract
• 1 tbsp melted coconut oil
• 1 tbsp egg whites
• Few dark chocolate chips (optional)

Directions

1. Add all dry ingredients first to small bowl.
2. Add wet ingredients one at time.
3. Combine all ingredients thoroughly with a fork.
4. Spray mug or ramekin with nonstick spray.
5. Transfer batter to mug/ramekin and top with dark chocolate chips if desired!
6. Microwave for 45 seconds and enjoy 😍

Wake Up Smoothie Bowl

  
Smoothie bowls are extremely popular right now. They’re a fun and easy way to to get in some fruits, vegetables, and other healthy foods we sometimes struggle to incorporate into our diets.

This smoothie bowl is perfect for first thing in the morning! It’s packed with ingredients to give you a healthy morning boost while also making sure you start your day with nutrients.

Ingredients

• Half of a banana (can be frozen)
• Handful of fresh mango
• Handful of fresh kale
• 2 tbs almond butter
• 2 tbs Fage Greek yogurt 
• Handful uncooked quinoa 
• Handful of chia seeds
• 1/4 cup coconut milk
• 4 drops liquid stevia 

Directions

1. Place all ingredients in high powered blender. It’s best to make sure the layer closest to the blades has the frozen items, the next layer the bulk (fresh fruit, nut butter, yogurt, seeds), and the final layer be the liquids 
2. Blend completely leaving no chunks.
3. Pour into a bowl and top with desired toppings! I used fresh banana, black berries, mango, sliced raw almonds, and chia seeds!

Mint Chocolate Chip Protein Smoothie

I don’t know about you, but anything mint chocolate chip flavored automatically has my heart. It’s both refreshing and utterly satisfying. Unfortunately, the real thing is typically loaded with added sugars, fat, and artificial colors and flavors (unless you’re lucky enough to have Arctic Zero’s Mint Chip in your freezer).

To fulfill my never-ending mint chocolate chip desire, I’ve created this protein smoothie. The secret to the green color: frozen kale. I promise you don’t even taste it while still getting all of its health benefits. This smoothie is going to be your next go-to for any mint chocolate chip cravings.

Using a blender, blend together:

• 1 banana 
(Can be frozen, will thicken consistentcy)
• Handful frozen kale
• 
Handful frozen dark chocolate chips
• ¼ cup unsweetened coconut milk
• 
¼ tsp peppermint extract
• 1-4 drops of liquid stevia to taste
• 1 scoop vanilla protein powder

Blend until everything is throughly combined, about 2-5 minutes depending on the strength of your blender. If you use frozen banana, you may have to scrape down the sides a few times.

Serve in tall glass and enjoy!

Chocolate Chip Protein Waffles

Gorgeous and guilt-free chocolate chip protein waffles! Topped with “whipped cream”, “chocolate sauce”, and strawberries 😋🍓🍫

Waffles are one of my biggest weakness, so I’m proud to say I can now eat them without feeling bad about it! Seriously who doesn’t love waffles? (Maybe Apple since there’s no waffle emoji?)

*I didn’t measure anything when baking this so give or take with some things, make it to your own liking

Waffles:

• ½ cup protein powder
• ¼ cup flour of choice
• 1/8 cup baking powder
• 
1 mashed banana
• ½ teaspoon of vanilla extract
• 
½ teaspoon all natural honey
• Handful dark chocolate chips
• Mix everything together and place in waffle maker until done!

“Whipped Cream”

• 1 cup vanilla/plain Greek yogurt
• 
1 stevia packet
• ½ teaspoon of vanilla extract
• Mix together and dollop on waffles

“Chocolate Sauce”

• Water
• Unsweetened cocoa power
• 
Stevia
• Vary measurements depending on how thick/thin you want your sauce

Chocolate Covered Cranberry Superfood Granola

Chocolate Covered Cranberry Superfood Granola

Granola is one of those things that I cane eat in so many different ways. Whether it’s atop yogurt, a smoothie bowl, in milk, or on its own; there are so many possibilities.

Store-bought granola can be expensive and filled with preservatives and added sugars. Why spend a ridiculous amount of money on something when you can make it at home, for a lot less and much healthier? It’s really a no brainer.

This granola has oats, sunflower seeds, flax seeds, chia seeds, and no added sugars. Plus, it’s super easy to make! It’s really a win/win situation for you and your taste buds.

Ingredients

• 2 1/2 cups old fashioned oats
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1/4 cup flaxseeds
• 1/4 cup dried cranberries
• 1/4 tsp baking soda
• 2 tbsp flax flour
• Handful dark chocolate chips
• 1/3 cup agave nectar
• 4 drops liquid stevia
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Directions

1. Preheat oven to 350F.
2. Line pan with parchment paper and lightly spray with cooking spray.
3. Combine all the dry ingredients well, making sure they are thoroughly mixed together.
4. Combine wet ingredients in small bowl until thoroughly mixed.
5. Add wet ingredients to dry until fully coated.
6. Transfer mixture to pan and flatten using buttered spatula. (Can sprinkle more chocolate chips if desired)
7. Bake for 15-20 minutes or until golden brown.
8. Store in air tight containers for up to a week.

Fluffy Guilt-Free Pancakes

Fluffy Guilt-Free Pancakes

Pancakes are, by far, one of my favorite breakfast foods. I can eat pancakes for breakfast, lunch, and dinner without any remorse. It’s kind of a problem.

So to combat my pancake infatuation, I created this guilt-free pancake recipe. Unlike a lot of healthy pancake recipes, this one tastes the closest to “real” pancakes. Their fluffy, light, and have the perfect taste. They’re also dairy-free, sugar-free, and low-carb. I promise you won’t be disappointed.

Ingredients

• 1 1/4 cup oat flour (I used spelt)
• 1 tbsp baking powder
• 1 tbsp stevia
• 1/4 tsp sea salt
• 1 cup non-fat/non-dairy milk (I used unsweetened coconut milk, but whole milk can be used if not concerned about being dairy-free)
• 2 tbsp melted coconut oil
• 1-2 tbsp water (for desired thin/thickness)

Directions

1. Preheat lightly greased griddle to 350F or medium heat on stove top.
2. Combine dry ingredients well in large bowl.
3. In medium bowl, combine wet ingredients.
4. Add wet ingredients to dry and combine well, stirring for 1-2 minutes.
5. Cook like you would normal pancakes, flipping when bubbling slows down and the edges look golden brown.
6. Serve with agave nectar/maple syrup and fruit!

*Side note: this recipe can be made into waffles using a waffle maker!*

Healthy Vanilla Cupcakes

Healthy Vanilla Cupcakes

Cupcakes are pretty much everyone’s weakness. There’s just something about tiny cakes topped with frosting and sprinkles that gets your taste buds tingling. However, if you’re in the midst of a fitness journey, cupcakes are the last thing you plan on eating.

That is why I created this recipe. Who wants to live in a world without cupcakes? Certainly not me. This recipe is dairy free, low-carb and sugar free, making it a perfect guilt-free treat.

Cake

• 2/3 cup agave nectar
• 1/4 cup egg whites
• 1 tsp vanilla extract
• 1 1/2 cup spelt flour
• 1 3/4 tsp baking powder
• 1/4 cup unsweetened coconut milk (or whole milk if you don’t want to be dairy-free)

Vanilla Icing

• 3/4 cup vanilla yogurt (light, fat-free, or full fat)
• 2 packets of stevia
• 1 tbs unsweetened coconut milk
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Chocolate Frosting

• Spoonful of PB & Co’s Dark Chocolate Dream

*Sprinkles are optional*

Instructions

1. Preheat oven to 350F
2. Mix dry ingredients first,  then add wet ingredients and combine well.
3. Line cupcake pan with paper linings or spray with nonstick spray.
4. Add ¼ cup of batter to each cupcake. Bake for 12-15 minutes.
5. Mix together all ingredients for icing and let stand until it gets slightly firm.
6. Let cupcakes completely cool, then top with icing/chocolate frosting and sprinkles (if desired).