Chocolate Peanut Butter Protein Cups

 

 

Makes ~12 Large Cups

Ingredients: 

 

1 cup PB powder, I used PB Fit

6 tbs of milk, separated I used almond milk 

2 scoop vanilla protein powder

2 tbs coconut oil 

1 1/2 cups of semi-sweet chocolate chips 

Directions: 

  

Line muffin tin with liners. I highly recommend silicone liners. 

 

Filling

1. Mix PB powder and protein powder in a bowl. 
2. Add in 1-2 tbs at a time of milk and mix thoroughly. Repeat until mixture becomes sticky/tacky. If you can grab it and roll it into a ball, you've added enough liquid. Over doing liquid is o.k., it will just be more messy creating the cups but equally as delicious.
   

Chocolate Coating

1. Add chocolate chips and coconut oil to a bowl and melt in a microwave, 30 seconds at a time, stirring in between. You can also melt over a stove top using the double broiler method. 
2.  Scoop 1 tbs melted chocolate into each muffin space and freeze 10 min. 
3.  While they are freezing roll PB/protein mixture into ping-pong sized balls.--a little more than a tablespoon.
   
4. When frozen, place PB/protein ball filling on top of frozen chocolate. Gently press on the ball and spread evenly over the bottom chocolate layer. I found dipping my finger in a little water helped do this easily.
5. Scoop 1 tbs on top of filling and ensure it is covering all of it. 
6. Freeze for at least 20 min. 
7. Pop them out of the mold and store in the fridge or freezer. 

Enjoy!

Nutritional Info:

*Subject to change based on ingredients used. 

 

Using nestle semi-sweet chocolate chips

219 cals * 20 g carbs * 4 g fiber * 10 g fat * 11 g protein

 

Using Lily's semi-sweet chocolate chips 

144 cals * 13 carbs * 11.4 g fiber *8.6 g fat * 10 g protein

Keto Lasagna

We had friends over for lunch recently who are on the Keto diet so I looked for something we could all enjoy.

 

Found this on Peace Love and Low Carb.

It’s so good!

I made a few adjustments but we were all impressed.

Definitely a recipe worth keeping.

Although I’m not on Keto, I’m always looking for low carb options to mix it up.

I hope you enjoy it as well.

Ingredients:

The Layers

·         2 large eggs

·         4 oz cream cheese, softened

·         1/4 cup Parmesan cheese, fresh shredded

·         1 1/4 cup mozzarella cheese, shredded

·         1/4 tsp Italian seasoning

·         1/4 tsp garlic powder

·         1/4 tsp onion powder

The Filling

·         1 lb ground beef 

·         2 tsp Lowery’s seasoning 

·         1 1/2 cups  Marinara Sauce, divided 

·         3/4 cup mozzarella cheese, shredded

·         1/2 cup parmasan cheese, powder form (you can use fresh but I think the powder has more of a kick). 

·         6 tbsp whole milk ricotta cheese, seperated

·         1 tbsp minced onion flakes 

·         1 tsp dried oregano

·         1 tsp garlic powder

·         1 tsp dried basil

Directions

The "Layers"

1.      Preheat oven to 375° Line a 9×13 baking dish with parchment paper. 

2.      Mix together cream cheese and eggs.

3.      Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.

4.      Gently fold in mozzarella cheese.

5.      Spread the mixture into the baking dish, forming a nice even layer. It may not “fill” the whole pan size and that’s ok. 

 

6.      Bake for 20-25 minutes.

7.      When done baking, cool in the fridge for about 20 minutes and then cut into thirds. I just eyeballed it. 

The Filling

          1.      Start to brown the meat in a large pan over medium heat. Add in lowery’s, oregano, garlic, minced onion flakes, and basil seasonings and mix thoroughly until meat is fully cooked.

          2.      Drain excess grease and add in ¾ cup marinara sauce and let simmer for 10 min. 

 

Making the Dish

          1.      Pour ¼ cup marinara sauce into the bottom of a greased 9x5 loaf pan and top with one of the 3 “layers” you made.

         2.      Then top with 1/3^rd ground beef mixture, followed by ¼ cup mozzarella cheese, ¼ cup parmesan cheese: powdered/grated, and finally 3 tbs ricotta cheese. Cover with the second “layer” and repeat.

         3.      Top the final “layer” with the remaining ground beef mixture and cheese.

         4.      Bake for 20 min, until cheese is melted and starting to bubble.

 

Serve warm.

Enjoy!