Yesterday I had a hankering for cake and I didn't have any and I know you can bake with the cellucor protein powders so I went on pinterest and found a recipe.
I changed it slightly and I tried it twice with different flavors of Protein Powder, also the cake is pretty dense, so half a serving was enough for me and I shared it with the hubby so it's like dessert for two.
Alright here it is...
2 TBSP Coconut flour
1 TBSP Protein powder (i used Cor Fetti and Molton Chocolate from CelluCor)
2 egg whites
1 TBSP Greek yogurt ( I used fat free)
2 TBSP vanilla almond milk
1/2 TSP baking powder
mix all the ingredients, put into a creased mug. cook on high for 2 minutes in the micro wave.
Icing... mix 1/4c. of Greek yogurt with 1/2 scoop of protein powder, pour over the cake.
I didn't take a good picture of the cakes, but you can follow me on instagram swissmom8873
Enjoy!!!
Monday, April 14, 2014
Sunday, April 6, 2014
Sunday Breakfast Fritatta...
I love cooking and I love breakfast, so finding yummy healthy breakfast foods is always a plus. I found this recipe years ago when I lost weight the first time. Yeah, I've done the yo yo thing.
This is a family favorite at my house and it also great if you serve it at a brunch...
Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk
Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.
1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.
On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.
Bon Apetit
This is a family favorite at my house and it also great if you serve it at a brunch...
Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk
Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.
1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.
On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.
Bon Apetit
Easy yummy Breakfast for on the go...
I love being able to grab something really fast out of the fridge if I need to head out. So this Chia Pudding is amazing and yummy. I prep like 4 of them at a time, I got these awesome screw lid tupper wares and they are perfect for this.
Chia Breakfast Pudding:
2 1/2 Tablespoons Chia Seeds ( I got mine in the health food section)
3/4cup vanilla Almond milk
1/2 scoop of Protein Powder
Mix all put in fridge after 30mins mix again, so it doesn't clump and you get all the seeds from the bottom as well. This is IMPORTANT... if you don't do this it gets clumpy and just not really good.
Then close up an fridgerate. I put berries on top when I eat it.
Nutrition:
239 Calories, 9.3gr fat, 0.8gr sat. Fat, 23gr carbs, 15.1gr protein.
Enjoy!!!!
Chia Breakfast Pudding:
2 1/2 Tablespoons Chia Seeds ( I got mine in the health food section)
3/4cup vanilla Almond milk
1/2 scoop of Protein Powder
Mix all put in fridge after 30mins mix again, so it doesn't clump and you get all the seeds from the bottom as well. This is IMPORTANT... if you don't do this it gets clumpy and just not really good.
Then close up an fridgerate. I put berries on top when I eat it.
Nutrition:
239 Calories, 9.3gr fat, 0.8gr sat. Fat, 23gr carbs, 15.1gr protein.
Enjoy!!!!
Friday, April 4, 2014
Eggplant Parmesan Strips Gluten Free
1 eggplant, peeled and cut into strips about 2"long and 1/4" wide
1 cup eggwhites
1.5 cups corn meal
3 tbsp Parmesan
Dried Basil, salt Pepper
Preheat oven 375F
put the eggwhites in a bowl and season with salt and pepper, in a second bowl mix cornmeal, parmesan and about 2 tsp of dried basil.
Take your egg plant and put them in the egg whites and then roll them in the cornmeal mix. Put on a cookie sheet that is lined with foil and some cooking spray.
Put in the oven for 10mins then turn them over and cook another 7mins. And voila, they are nice and cripsy on the outside and soft on the inside.
I heated up a jar of my favorite tomato sauce (garlic and basil from HEB) and served that with it.
As side dishes I made tomato cucumber salad and garden mix salad.
One eggplant made about 20 pieces... Nutrition for 1 piece:
28calories, 0.4g Fat, 5g Carb, 1.4g Protein
Enjoy
Claudia
More recipes to come...
I got food poisoning and was not in shape to cook or eat healhty. So I promise this weekend there will be new recipes.
I am trying tonight eggplant fitters, gluten free and then tomorrow it's fajitas not gluten free but healthy and yummy and Sunday there will be some amazing asparagus recipe.
So there you go.
Thanks for reading
Claudia
I am trying tonight eggplant fitters, gluten free and then tomorrow it's fajitas not gluten free but healthy and yummy and Sunday there will be some amazing asparagus recipe.
So there you go.
Thanks for reading
Claudia
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