Mini White Chocolate Peppermint Pie

  
White Chocolate Peppermint Pie

Ingredients: 

 

• 1 Advocare White Chocolate Peppermint Meal Replacement Shake
• 4 Mini Pie Crusts (5-6 for less full pies, could also use whole pie crust)
• 1 tub Fat Free Cool Whip
• Walden Farms Chocolate Syrup (optional)

Directions:

• With the cool whip still in the container, I removed about 7 tbsp & freezed for another (if making more than 4 mini’s, don’t remove any). Mix in the pouch of MRS.   
• Divvy out into each pie crust.   
• Drizzle with chocolate syrup.   
• Freeze & let sit for an hour or so before eating & enjoy!

  YUMMMMMM!!
MACROS: 43C • 5F • 6.5P

This recipe can be made with any meal replacement shake flavor. They can be found at http://www.advocare.com/150387067. Email me with any questions at A-Hepler@hotmail.com! 

Mini Protein Pumpkin Pies 🎃

  Mini Protein Pumpkin Pies

Crust Ingredients:

• 7 Low-Fat Cinnamon Graham Cracker Sheets
• 1 tbsp Coconut Oil, melted
• 3 tbsp Unsweetened Almond Milk

Filling Ingredients:

• 15 oz. can or 1 3/4 cup Pumpkin Puree
• 4 Egg Whites
• 2 scoops Protein Powder (I used PEScience Snickerdoodle)
• 2 tbsp + 2 tsp Truvia Brown Sugar Baking Blend
• 1/4 cup Unsweetened Almond Milk
• 1 tsp Pumpkin Pie Spice
• 1 tsp Cinnamon

Directions:

1. Preheat oven to 350F.
2. Prepare crust by blending graham cracker sheets to crumbs. This is best using a food processor or ninja, but I made it work with a blender.    
3. Add in coconut oil and almond milk. The mixture should stick together.      
4. Press into the bottom of muffin tins (I made 10). You could also press into the bottom of a pie pan for a full pie if desired.  
5. Bake in oven for about 8 minutes.  
6. Remove & allow to cool while preparing the filling mixture.
7. For the filling, add all ingredients to a blender and blend until smooth. You could also do this with an electric mixer if preferred.    
8. Spoon filling evenly into the 10 muffin tins, on top of the pre-baked crusts.  
9. Bake for 25 minutes.
10. Decrease oven temperature to 300F and bake for an additional 10 minutes. No need to remove the pies, just decrease the temperature when the 25 minutes are up and set your timer for 10 minutes while the pies remain in the oven. If you decide to go with a whole pie for this – you may need to bake it longer (until a knife comes clean upon poking the center).   
11. Let cool for about an hour and refrigerate. Enjoy!!

MACROS (2 pies or 1/5 recipe): 32C | 5.4F | 14.6P

Coffee Protein Muffins ☕️🍞

 Coffee Protein Muffins ☕️🍞
Ingredients: 

 

• 1.5 cups Dry Oats
• 1 scoop PEScience Snickerdoodle Protein Powder
• 1 tsp Baking Powder
• 1/2 container Yoplait Greek 100 Whips in Vanilla Cupcake
• 1/4 cup Unsweetened Almond Milk
• 2 Egg Whites
• 3 tbsp Coffee 
• 2-3 tbsp Walden Farms Pancake Syrup

Directions:

1. Preheat oven to 355F. 
2. Line muffin tin with 8 cupcake liners & spray each one with cooking spray.   
3. Brew 1 cup of coffee (save the rest that you don’t use to drink whenever you want 😉)  
4. Place oats in a blender to form oat flour.     
5. Add in all other ingrendients & blend until smooth.     
6. Pour mixture equally into each muffin tin. I used a tbsp measuring spoon to equally disperse the batter.  
7. Bake muffins for 10 minutes. Poke with a toothpick or fork, cook an additional 4 minutes or so & check again. Repeat process until toothpick comes clean.   
8. Keep in muffin tins & allow to cool.  
9. Top with Peanut Butter & enjoy!!   
10. Store in refrigerator! 

MACROS (2 muffins w/o PB): 12.75P • 2.5F • 22.5C

MACROS (2 muffins w. 2 tbsp Nuts n’ More Toffee Crunch): 24.75P • 12.5F • 33.5C

I HIGHLY recommend eating these topped with peanut butter! The great thing about Nuts n’ More is that it’s higher in protein & is easy to just drizzle right over top! 😋

Lenny & Larry’s Chocolate Chip Cookie 🍪

 I’ve been wanting to try these cookies since the day I saw someone post about them on Instagram & I finally had the chance! I was in Rite Aid (of all places) & had 30% off of my entire purchase so I decided to look around a little to see if there was anything I needed & I happened to come across these babies. 😍 Unfortunately, I only bought one because I wanted to make sure I liked them first. Now I’m wishing I would have bought the whole box! Chocolate chip was the only flavor they had, but it was perfect. 
Each cookie has 2 servings, but that 2nd serving isn’t likely to make it after eating the first. 😜 That’s why I made sure to fit the whole thing into my macros for the day. 😏 Here is the nutrition label for the Chocolate Chip Lenny & Larry’s Cookie: 

   
The cookie was so moist & delicious & AMAZING heated up in the microwave for about 30 seconds (maybe a little less). 

Out of the package 👇🏼 

 
Heated up 👇🏼 

 
You can find these at a ton of different sites online! Obviously from Lenny & Larry’s site themselves, Bodybuilding.com, Vitacost, Vitamin Shoppe, AllStarHealth, Amazon, GNC, & plenty of others. I also saw them on Groupon! 

Other flavors:

• Double Chocolate
• White Chocolate Macadamia
• Snickerdoodle
• Peanut Butter
• Oatmeal Raisin 
• Lemon Poppy
• Pumpkin

They also sell “Muscle Brownies” in:

• Peanut Butter
• Triple Chocolate
• Cookies & Cream

& “Muscle Muffins” in:

• Blueberry
• Banana
• Double Chocolate
• Pumpkin

They all sound nothing short of absolutely delicious!!

& here I end you with this.. 😋🍪 

 

Protein “Puppy Chow”

Puppy chow.. Trash.. Garbage.. Whatever name you label it as – it definitely tastes better than all 3 of those! Not that I’ve tried any them nor do I plan to, but just an assumption that they taste bad based upon their name! 😜 This recipe has only 3 ingredients, is so quick & so so simple! Protein “Puppy Chow”  

Ingredients:  

 

• 3 cups Gluten Free Rice Chex
• 6 tbsp Reduced Fat Peanut Butter (or nut butter of choice – pb2 will not work well with this, choose a nut butter that melts well)
• 1 scoop protein powder (I’ve used both vanilla & chocolate)

Directions:

1. Measure out 3 cups of rice Chex & set aside.   
2. Measure out 6 tbsp of the peanut butter & place in a microwave safe dish.   
3. Cook in the microwave until melted & smooth. I did 30 seconds, stirred & then an additional 10 seconds.   
4. Stir Rice Chex into peanut butter until all of the cereal is coated.     
5. Add peanut butter covered rice Chex to a plastic bag with 1 scoop of protein powder.   
6. Shake until all pieces are powdered.   
7. Pour into a cookie sheet spread out & refrigerate for about an hour to allow them to set.     
8. Remove & enjoy! (I separated mine into 4 separate baggies to have one of my snacks ready for the week)  

MACROS (1/4 recipe): 13.25P • 10F • 30.25C

You see Reese’s Pieces in the picture I know.. I needed some extra carbs & just threw them in there hehe. 🙊 Feel free to try it! Although, I think it tastes pretty yummy by itself. 😉😋

Fluff is my Weakness 😩

This is such a random recipe because I kind of just threw something together with the macros I had left for the day, but it worked out in my favor. 😊 Like I said, marshmallow fluff is my weakness.. I thought I loved marshmallows but oh no no, this stuff 👌👌👌👌



Not the most astectically pleasing picture, but don’t knock it til you try it. 👊 

PB Protein Fluff Dip

Ingredients:

• 1/2 scoop protein powder (I used vanilla)
• 4 tbsp marshmallow fluff
• 1 tbsp PB2 powder
• 1 tbsp water

Directions:

1. Measure PB2 into a bowl & mix in water. 
2. Add protein powder & fluff. 
3. Before mixing all together, heat in microwave for 30 seconds to help melt the ingredients for easier blending. 
4. Mix all ingredients together with a spoon.  
5. Enjoy with whatever dipping snack you like!

I dipped pretzels in mine, but while I was eating I was thinking to myself.. Graham crackers would be really good with this.. & vanilla wafers would be even better!! The pretzels give it that mix of sweet & salty. I have a complete sweet tooth so vanilla wafers will be what I try next time. 😋

Macros (dip only): 15.5P • 1.75F • 25.5C

Protein S’mores Delicousness



Quest S’mores!

Ingredients: 

• 1 quest bar (any flavor – I used chocolate brownie)
• Marshmallow Fluff

Directions: 

1. Preheat oven to 400F. Cut quest bar in half vertically & eat piece in half horizontally to form 4 “sandwich pieces”. 
2. Place on a plate spaced out & microwave for 10 seconds. 
3. Remove & flatten each piece  to make them a bit bigger. 
4. Place on parchment paper on a cookie sheet again, spaced out. 
5. When oven is preheat, cook for 2 min., flip & cook for 2 additional minutes. This gives the quest bar the crunchiness of an original s’more. 
6. While warm, add marshmallow fluff to one side of each sandwich. For my macros I ended up adding 3 servings which is 6 tbsp. 
7. Top with other pieces of quest bar & enjoy!!

TIP:   You can make this your own! Use whatever quest bar you have on hand or your favorite! I’ve used cookies & cream, s’mores, & chocolate brownie. My favorite was cookies & cream! I have also added dark chocolate chips for a more traditional s’more, but with the chocolate brownie I didn’t need it. This recipe is to die for!! So good & high in protein, always a plus. 😉

This is a recipe to have on a high carb day!!

MACROS (this version): 20P • 6F • 54C

Peanut Butter Chocolate Protein Cookies!! 😍🍪

1 word.. AMAZING 😍😍

There’s been countless protein dessert recipes that I’ve tried & they taste horrible. For some crazy reason I would still push myself to eat it because it had the macros that I needed, but not any more! My mom has always said that you should enjoy everything you eat & I completely agree. Why put yourself through that torture when you have the ability to look forward to every meal you get? 

I have a recipe for all of you that have a sweet tooth, but macros to meet (& those that don’t as well 😉). No, it’s not perfect, but with a couple tweaks it’ll be a life changer!! 

PB Chocolate Protein Cookies 



Ingredients:

• 2 tbsp Agave  
• 4 tbsp PB2
• 1/2 scoop protein powder (I used vanilla)
• 8 tbsp coconut flour (Red Mill’s high fiber)
• 3 tbsp unsweetened vanilla almond milk (I ended up needing to add more, see directions for details)
• 2 tbsp chocolate morsels (I used semi-sweet milk chocolate)

Directions: 

1. Preheat oven to 375F. In a bowl, add PB2 & about 2 tbsp of water to make a peanut butter consistency. 
2. In a different bowl, mix protein powder & coconut flour. 
3. Add PB mixture, agave, & almond milk to the dry mix.  This is where it got tricky for me! My dough was still VERY dry, as you can see by the picture below. I ended up adding an additional 1/3c almond milk as well as 1/3c of water. This definitely helped!! However, next time I may add a little more of one of the two to make the cookies a little more moist. 
4. After you get the consistency that you feel works best for you, it’s time to shape the cookies!! You can use either a cookie scoop, tbsp, or eyeball it like I did. Take what would be half of the cookie & place about 6 morsels in the dough. Top with the second half of the cookie & roll in hands to create a ball. This recipe makes about 10 cookies. 
5. Place cookies on a cookie sheet. It’s best to use parchment paper. I didn’t have any on hand so I sprayed the pan & placed them on it directly. (DON’T USE WAX PAPER, IT WILL BURN!!)
6. Cook at 375F for 7-8 minutes until the bottoms are golden brown. 

They don’t look much different when they are done cooking besides the bottoms being browned so make sure you check!! Like I said, these cookies were DELICIOUS!! The only thing I would change is adding a bit more liquid to make them a little more moist. 

I also wanted to share with you guys what I always use in place of honey in my recipes. It saves a good amount of carbs, but still sweetens just as well!! Highly recommended ☺️

MACROS (1/2 recipe~5 cookies) 16.5P • 10F • 35C

I hope you enjoy the recipe!! Feedback is always encouraged! 😊