Chocolate Chip Cookie Dough Protein Blondies

The Best of Both Worlds

Ingredients

*Yes it is important the brownie is first because the blondie mix is more liquidy

Brownies

1 Ripe Banana

1 Large Sweet Potato

1/2 C. Vanilla or Honey Greek Yogurt

2 Eggs

1 Tbsp. Honey

1 C. Oat Flour

3 Tbsp. Cocoa Powder

1 Scoop Chocolate Whey Protein Powder

1 Tbsp. Cinnamon

1/2 C. Dark Chocolate Chips (optional)

1/2 Walnuts (optional)

Preheat oven to 350 degrees Fahrenheit. Peel the sweet potato and place in a bowl in the microwave. Sprinkle a little water over top and let steam in microwave for 5 minutes or until able to mash up. Mix with mashed up banana, greek yogurt, eggs, and honey. Then add the rest! Lightly spray an 8x8 pan with coconut oil and pour in batter in an even layer. 

Chickpea Blondies

1 Can rinsed and drained chickpeas (aka garbanzo beans)

1 Scoop Vanilla Protein Powder

1/3 C. Almond or Peanut Butter

1/3 C. Maple syrup

2 Eggs

2 tsp. Vanilla Extract

1/4 tsp. Baking Powder

1/2 tsp. Salt

1 tsp. Stevia

1 Double Chocolate Chunk or Brownie Quest Bar

Mix all ingredients into a food processor and mix until combined. Cut up Quest bar into small pieces and fold in gently. Spread evenly over brownie mix. 

Cook for 25-30 minutes or unitl a tooth pick comes out clean. Not too long, you want it to be moist. Let cool and try not to devour! 

Glaze

1/2 Scoop Chocolate Protein Powder

Almond Milk

Mix together and drizzle over top

PB&J French Toast

PB&J AND French Toast?! Why not!

Ingredients

4 Pieces of Cinnamon Raisin Ezekiel Bread

1/4 C. Almond Milk

1 egg

1 egg white

Cinnamon

Peanut Butter

Your Choice of Jelly 

(You can put bananas in the middle too if you want)

Whisk egg, egg white, almond milk, and cinnamon in a bowl until combined. Heat a skillet over low-medium heat and spray with coconut oil or nonstick spray. Assemble PB&J to your liking and dip in the egg mixture. Cook for 2-3 minutes on each side or until golden brown. Voila! Get ready for the most delicious combo ever! 

Coffee Coconut Milk Ice Cream

Sun's out, Ice Cream's Out

Ingredients

2 13.5 oz. Cans of full fat Coconut Milk (I used extra thick)

1/2-3/4 C. Coconut Sugar

3/4 C. Strong, Brewed Coffee

1 tsp. Vanilla Extract

*Mini Chocolate Chips (optional add ins - cocoa nibs, chopped up Quest Bar, nuts, espresso powder, etc.) 

*You will need an ice cream maker 

Put ice cream bowl in freezer over night. Combine first four ingredients in a small pot over medium heat. Whisk until combined, about 5 minutes. Take off heat and transfer to a bowl and chill in the fridge overnight. 

The next day, take ice cream bowl out and immediately (will defrost quite quickly) follow directions to mix ice cream.  Half way through, pour your choice of add ins into the mixer. When finished, eat immediately or put in a freezer safe container and store for UP TO a week. If it lasts that long ;) 

*Note: to make just regular vanilla coconut milk ice cream don't at coffee. You can look up a bunch of recipes for different flavors. (Mint, strawberry, chocolate, etc.) Adapted from minimalistbaker

Berry Crisp

Summer Nights, Bonfires, and Berry Crisp

Ingredients

For the Filling

3-4 C. Mixed Berries (I used raspberries, blueberries, and blackberries)

1 tsp. Cinnamon

Zest of 1 Lemon

Juice of half of a lemon

3 tsp. Corn Starch

1/4 C. Honey or Agave

For the Topping

1 C. Raw Oats

1/2 C. Whole Wheat Flour

1/2 C. Brown Sugar

1 tsp. Cinnamon

1/4 C. Coconut oil, melted

Preheat oven to 375 degrees Fahrenheit. Combine all ingredients for the filling in a large boil and mix until thoroughly coated. Pour into an ungreased pie dish. Mix together all topping ingredients into a separate bowl, and sprinkle evenly on top of the fruit. Bake for about 30 minutes or until topping is golden brown. Let cool and set for about 20-30 minutes. (this way it's not just liquidy, but thickens slightly) Top with frozen yogurt, whip cream, or just go for it and do classic vanilla ice cream, because ice cream is life.

*adapted from Skinny Taste

Turkey Gorgonzola Burgers

What's Summer without a burger? 

Ingredients

1 lb. Lean Ground Turkey

3 oz. Gorgonzola Cheese, chopped

1/2 C. sun-dried tomatoes, drained and chopped

2 Tbsp. Ketchup or BBQ sauce 

1 Tbsp. Minced Garlic

2 tsp. cumin powder

Olive Oil for spreading on patties

6 Whole Wheat Buns

Condiments (lettuce, tomato, onion, cheese, ketchup, BBQ sauce) 

Directions

Preheat grill to medium. Combine first five ingredients plus salt and pepper to taste in a bowl. Lightly mix together and form into 6 patties. Brush them with olive oil. 

Grill burgers 4 to 5 minutes on each side. Internal temp 165 degrees F or nice char marks start to from. Toast buns for 2 minutes. Serve burgers on buns and garnish with condiments of choice. Enjoy! 

Chocolate Funfetti Doughnuts

You can't buy happiness, but you can buy doughnuts 

and that's kind of the same thing :)

Ingredients 

1 C. Oat Flour

2 Tbsp. Cocoa Powder

1 tsp. baking powder

1/4 tsp.baking soda

1/4 tsp. nutmeg

1/3 C. Honey

1/4 C. Almond Milk

1/4 C. Greek Yogurt

2 Tbsp. melted coconut oil

1 Egg

1 1/2 tsp. Vanilla Extract

1/2 C. Rainbow Sprinkles (optional)

Glaze

1/4 C. Almond Milk

2 Cups Confectioner's Sugar 

1 tsp. Vanilla Extract

*Rainbow Sprinkles for decorating 

Preheat oven to 350F. Spray doughnut pan with nonstick spray. 

Doughnuts: Whisk flour, baking powder, baking soda, cocoa powder, and nutmeg in a bowl. 

In a separate bowl mix milk, yogurt, egg, and honey until combined. Add melted coconut oil and vanilla mixing until fully combined. Pour dry ingredients slowly into the wet ingredients and stir until just combined. The batter will be fairly thick. Gently fold in sprinkles (the colors might bleed and turn brown, that's okay) If you want vanilla, just don't add the cocoa powder and be careful about mixing in the sprinkles so they don't bleed. 

Pour batter into a ziploc bag, cut the tip off of the bag (pretty small, the batter is a little runny) and pipe batter into each doughnut mold about 3/4 full. Bake for 9-10 minutes or until the edges are lightly browned. Allow the doughnuts to cool before dipping them in the glaze.

Glaze: Combine all glaze ingredients in a small saucepan over low heat. Whisk until smooth and remove from heat and immediately begin coating the cooled doughnuts one by one. I dropped the doughnuts in the glaze and flipped them to coat them evenly. Transfer doughnuts to a wire rack over a cookie sheet layered with parchment paper to catch the glaze drippings and pour on sprinkles. Let sit for half an hour (if you can) :) Taste heaven in your mouth! Made about 24 mini doughnuts. They are better if you let the glaze harden a bit. 

Garbanzo Bean Flour Pizza

Who said pizza can't be healthy?

Ingredients for Crust

2/3 C. Garbanzo Bean Flour

1/4 tsp Salt

1/2 C. Water

1/4 tsp Rosemary

1/4 tsp Thyme

1/4 tsp. Oregano 

1/4 tsp. Basil

or

Herbs de Provence

or

Italian Seasoning 

(It's personal preference on the spices)

Ingredients for Topping

Red Sauce (I am in love with Trader Joe's marinara sauce)

Mozzarella

Red Peppers

Broccoli

Mushrooms

Red Onion Slices

Black Olives

Shredded Chicken

Any toppings you prefer

Combine all crust ingredients in a bowl and let sit for 15 minutes at room temperature. Heat a nonstick pan on medium heat or spray with nonstick spray. Pour batter in and cook for about 2 minutes on each side. Yes, you are basically making a crepe. Bubbles will form when it's ready to flip. When fully cooked through take heat and put on an oven safe plate. Put in oven on broil and cook curst for about 3-5 minutes or until it starts to get a little crispy. Spread sauce on and add any other toppings. Return to oven for another 5-8 minutes or until cheese is melted. Keep a close eye on it. Take out and let cool. Enjoy!