health

Protein Chocolate Chip Loaf Cake

I'm excited to share another fun recipe with you guys today, and I've realized something about these fun little protein items is that they are going to be best if you eat them within a few days. I know that a box cake can be left for like a week and still be good, but these are going to be best like the day of and the day after but typically the macros are typically really great, so why not eat it all in one sitting right? If you don't care about things being dry, then leave out the butta, but I think it helps to really kick it up a few notches. 

Let's get to it! :) 

I mean look at that! YUMYUM it was good! :) I always have these with a side of almond milk!

These macros are for 1/8 of the recipe!

I'd love to know if you guys try these recipes and I keep getting tagged in them on instagram which I love to see!! I'm going to be trying out some different plant based protein options soon and I'm excited to see how they taste in the recipes to give those that are vegetarian/vegan options and recipes as well! :) 

If you are curious about this macro counting thing and don't know what it is, reference my Macro Resources Page for tons of free articles to get you started!

Learn everything in one place and how to make this work in your diet everyday, you can find out about my ebook by clicking the button below. It's half off this week which is honestly something that I haven't ever done before, so it's definitely a great time to think about this one! :) 

Don't forget to subscribe so that you find out about important info and don't miss a recipe! :) 

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Healthy Pumpkin Dip

Oh, how easy this recipe is and how short this blog will be and how much you are going to love this! There was someone on our retreat this weekend that had made this dip (but of course I knew it wasn't the healthy version) and my mind went A-HA! That's how I do most of my healthy recipes to be honest with you. I want everyone to know that I do create my own recipes as I would never like steal someone else's idea. I try to not look at healthy food blogs for inspiration because I never want to accidentally copy someone so normally I'm always thinking of ideas of things I could do to change non-healthy to healthy for the blog! :) Let's just get right to it because I'm so dang excited! 

INGREDIENTS: 

  • One container of fat free Cool whip 
  • One can of pumpkin puree
  • One box of sugar free vanilla pudding mix 

DIRECTIONS: 

  • THROW IT ALL TOGETHER IN A BOWL AND STIR! 

Tip #1: It's the actual powder mix of the pudding. You don't make the pudding. I added like a teaspoon of pumpkin pie spice and cinnamon to give it more of a spice flavor. 

Tip #2: After this sits in the fridge, it gets more flavor. The spice and pumpkin flavor comes out more, so if it's faint and light, it will get stronger.

MACROS: (This was a hard one to calculate)

One tablespoon should be around 2.6g C 0g F 0g P 

THINGS IT'S GREAT WITH: 

  • Clearly in mini pumpkin pie containers 

The macros on these are 4.5g F 13g C 0g P so they aren't the best for their size, but this is such a delicious combo!

  • Cinnamon crackers

I wish I knew the brand but I could have sworn it was from Trader Joes, however you could make your own and I know they have some cinnamon sugar sticks. The combo of light fluffy dip with cinnamon cranky stick-I.Can't.Even.

  • Apple slices

I thought I'd throw this in here because it's unexpected but a great taste combo. It's such a sweet healthy treat! :) 

As always, let me know if you make it! I'd love to see on instagram or facebook so tag me pretty please! :) 

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Spaghetti Squash with Turkey

Y'all know me... 

I ride the easy recipe bus. If I cook something, you'll probably know it. You may think to yourself that Katie is super creative and sometimes, she shares her creative recipes... 

Think again.. 

#aintnobodygottimeforthat 

Actually, I think some people do. And some people plan better..... ANDDDD some people don't live in NYC. It's so complicated to get food here. That's not an excuse to not eat well. It's just an excuse to not be creative. But I digress, today I cooked. And it was awesome.

We just baked a spaghetti squash for 45 minutes like below: 

It will be very hot, so use a pot holder to turn it over, and remove the seeds.

Each cup of spaghetti squash is 10g of carb. Each cup of pasta is 78g. HOW ABOUT THEM APPLES? Ridiculous. So, yes, I'll take the spaghetti squash because noodles taste no different.

While this was cooling, I cooked some ground turkey (99% lean Trader Joes).

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Then, I didn't wanna heat up the entire can of spaghetti sauce. I wanted to save some for later as we were just going to be using some of it. So, I literally microwaved 1/4 cup of sauce. This sauce is a tradition in our family. We have used this same sauce for spaghetti nights at Mawmaws since I was a little girl. They stopped selling it, and so at that point, we went to the manufacturer. I don't use my sauce often, more like ever, because I'm so scared about using it. However, my mawmaw came home from rehab today so I thought it was appropriate.

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I weighed out my ground turkey at this point with my old school scale. I really want a fancy one, but am just being cheap as this does the trick.

Then, I mix it all together, and VOILA! Deliciousness!

Hope you enjoy this as much as me. You can use any sauce that you wish! :)

Macros for 1/4 cup sauce, 1 cup spaghetti squash and 2 oz ground turkey is 18g P // 13g C // 2g F !!! You literally can't beat that!

With love and healthy spaghetti,

Katie

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Protein Pumpkin Crumb Cake

Well if this is not the most winner recipe I’ve ever put together, I don’t know what is …

For a while now, I have had a crumb cake in the back of my mind to make because Tanner has been obsessed with them this year! He loves loves them, so I thought I would try to recreate a healthier version …. I have to admit…. EPIC.

Okay, I’m done salivating over having another one and onto this beaut…

This is a SEVEN ingredient one! This one is WORTH YOUR TIME SPENT! I promise!!!! Make it now!

Let us begin:

This is where the magic happened…it’s not glamorous but this is what you need

Ingredients (for the cake): 

Coconut Flour (mine is from Whole Foods and I love this brand)

1/2 teaspoon Baking powder

1 tablespoon Unsweetened Almond Milk

1 tablespoon coconut flour

Eggs (actually only one egg white)

1/2 scoop Protein powder (isolate protein is used in the recipe-readjust macros based on protein powder used)

2 tablespoons canned pumpkin

one stevia packet

Directions: 

Pour all contents into a mug one at a time.

Stir vigurously!

It will then look like this :

Then just microwave for one minute and set out to cool!

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While this is cooking for one minute and cooling, you can whip up the topping! It’s so simple and is only a few….

Ingredients: 

1 tablespoon coconut flour

1 tablespoon unsweetened applesauce

cinnamon and pumpkin pie spice to preference

Directions:

Mix and pour on top

The topping actually makes enough for like 8 cakes approximately (I made that up so when I entered the macros for the crumb portion, I selected my serving size as 1/8! Close enough, right?

Honestly, this is probably my favorite recipe to date however, I’m obsessed with pumpkin and we all know that!

The macros are FANTASTIC!!! Check it out! Remember, divide those crumb macros by 8 or forget the crumbs if you don’t wanna waste time because it’s fantastic without! :)

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With love and all things pumpkin,

Katie

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Healthy Strawberry Cheesecake

Today, I wanted to share one of the recipes that you can find in my ebook here.

This one is not going to be one of my simple 4 ingredient recipes however it always worth it. It is so delicious! The calories of the slice are if you cut the cake into 8 pieces in a basic round pan!

Ingredients: 

Oatmeal Crust: 
2 1/2 cups of oats
2 tablespoons coconut oil
1/2 cup unsweetened almond milk
1/2 cup sugar free syrup
1/4 cup baking stevia
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda

Strawberry Cheesecake Filling: 
3 containers 0% fat chobani plain Greek yogurt
6 fresh strawberries
1/4 cup cottage cheese
1/4 unsweetened almond milk
1 box of sugar free strawberry jello
1 box of sugar free cheesecake jello

Directions: 

Make the crust first. Combine all together and it will be sticky. Use flour on your hands to spread on a pie dish after spraying the dish well. You won’t have to use ALL of the dough unless you want a super thick crust.

Cook at 350 for about 15 minutes.
Mix the filling while this is cooking, and then add to crust and cook at 350 for another 15 minutes. Put in the fridge to become cheesecake consistency for at least 4 hours.

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