Friday, October 24, 2014

Pumpkin Protein Brownies

Oh My Goodness!!!!

These are unbelievably delicious. Special thanks to Sally's Baking Addiction for the idea.

Seriously, if you love pumpkin,  and if you love brownies, and if want to add more protein to your diet these are for you.

The good is it's October, which means pumpkin can be found everywhere and it's pretty cheap!
The bad thing about October is it means it the start of  hibernation-must-eat-everything-sweet  season.
But these chocolaty, fudge treats are low in calories, fat, AND carbs. I know, you love me.

Dive in!


1/2 cup ground oats
3/4 cup pumpkin
2 scoops vanilla protein powder
1/4 cup almond milk
2 egg whites
2 tsp vanilla extract
1/4 tsp salt
10 pkt truvia or 1/4 cup baking truvia*
1/2 cup unsweetened baking cocoa

1/4 cup pumpkin puree
2tbs cream cheese, soften
5pks truvia or 2 tbs baking truvia*
1 egg yokes
1/2 tsp cinnamon
1 tsp pumpkin pie spice

*Real sugar, honey, or maple syrup can be used as a substitute but will change the nutritional information below. (1/2 sugar/honey/syryp=1/4 cup Truvia)

Preheat oven to 350 F. 
Mix all brownie ingredients in a food processor or blender until silky smooth.
Pour evenly into a non-stick sprayed 8x8in baking pan.

Beat the pumpkin puree and cream cheese together until smooth. In  egg yoke and spices and blend until smooth and creamy.
Sporadically pour topping onto brownie batter and swirl with a knife.

Bake for 20-25 min, until edges gently pull away from the sides and the top gives a little push back when touched.

Let cool completely before cutting; ~1 hour in the fridge. 


Nutritional Information 
Serving size: 1 Brownie
61 Cals * 2g Fat * 7 Carbs * 6g Protein

Wednesday, October 15, 2014

Sweet 'N Savory Garlic Chicken

This made my house smell scrumptious. 

The sweet and savory combination in this dish was spot on. Thank you Providence Design.

The best part about it, it was a mix-n-walk away dish thanks to my lovely slow cooker.

I love my slow cooker just for that fact alone. I can walk away and when I return a dish is ready to be served. Genius.

So what are you waiting for? Get mixin'

4 chicken breasts (I used frozen)
3/4 cup packed brown sugar
2/3 cup apple cider vinegar 
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2-5 Tablespoons water

Red pepper flakes (optional) 

Mix the brown sugar, apple cider vinegar, lime soda, garlic, soy sauce and black pepper in a bowl.
Place the chicken breast at the bottom of the slow cooker and pour the liquid mixture on top. 
Cook for 4 hours on high or 6-8 on low. I did 8. Please note: The longer you cook it the longer the darker looking the chicken becomes. 
Remove the chicken from the slow cooker and set aside (it may fall apart, that's ok. )
Pour the sauce from the bottom of the slow cooker in a pan and bring to boil. Add in the 2tbs corn starch, red pepper flakes, 
and 2-5 tbs of water. The more water you use, the thinner the sauce (I used 2). 
Boil for 2-3 min until it become a nice, thick glaze.  
Pour sauce over chicken and serve.



Saturday, October 11, 2014

Blueberry Protein Muffins

I am obviously on a protein muffin kick.

Pumpkin Protein Muffins, Banana Nut Protein Muffins, Cinnamon Swirl Protein Bars (which can be be made into muffins) and now these: Blueberry Protein muffins.

And why not? They are so easy to make and delicious.

Makes 12 muffins
2 cups oat flour
2 scoops protein powder
1 egg or ~6tbs egg whites
1/2 cup plain greek yogurt
1/2 cup applesauce
1/2 cup baking truvia
1sp baking soda
1tsp baking powder
1 tbs lemon juice
3/4 cup blueberries, fresh or frozen ( I used frozen)

Preheat oven to 350 F.
Spray a muffin tin with non-stick spray and set aside.
Mix oat flour, protein powder, baking soda, baking powder, and truvia in a large bowl.
In another bowl mix together, egg whites (or egg), plain greek yogurt, applesauce, and lemon juice.
Slowly fold in the liquid mixture into the dry until well combined.
Toss blueberries in a little flour and gently fold into dough.
scoop ~1/4 cup mixture into into each holder in the muffin tin.

Bake for 18-20 min until tops are a golden brown.
Let cool for 10-15 min.

They freeze really  well :)

Nutritional Information
Serving Size: 1 muffin
111 cals * 21 carbs * 2g Fat * 8g Protein *

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