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! 

Protein Pumpkin Parfait 🎃

  
Protein Pumpkin Parfait

Ingredients: 

 

• 1 cup Unsweetened Almond Milk
• 1/2 Large Frozen Banana
• 1/2 scoop PEScience Snickerdoodle Protein Powder
• 2 tbsp PB2
• 1/4 tsp Cinnamon
• 1/4 tsp Pumpkin Pie Spice
• 1/4 cup Pumpkin Puree 
• 1 sheet Low-Fat Graham Crackers

Directions: 

1. Blend all ingredients together except for graham crackers until smooth.     
2. Top with crushed graham crackers, slurp & enjoy! 🙂  

Macros: 20P • 7F • 38C 

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

No Bake PB Protein Cookie 🍪

 
No Bake PB Protein Cookie

Ingredients: 

• 2 tbsp Peanut Butter (I used PB&Co Dark Chocolate Dreams)
• 1 tbsp Agave Nectar 5 (or other form of honey)
• 1/2 cup oats
• 1 scoop protein powder (I used PEScience Snickerdoodle)
• Enough unsweetened almond milk to make a batter

Directions:

1. Melt peanut butter & honey in a small pan.     
2. Once melted, remove from head & mix in oats.   
3. Add protein powder & mix.    
4. Add enough almond milk to form a batter.   
5. Form into a ballish shape, place on a plate & refrigerate for at least 20 minutes & enjoy!     

MACROS: 35P • 17.5F • 42.75C

Protein Jello! 😍

  So pretty, so tasty & SO filling!! I’m in love. 😏
Protein Jello 

 Ingredients:

• 1 small pkg Sugar Free Jell-O in whatever flavor you desire (I used strawberry)
• 2 Yoplait Greek 100 Vanilla Yogurts
• 1 – 15 oz. can lite peaches or whichever fruit you want (optional)

Directions:

1. Prepare jello according to directions & slow to sit for a few hours or overnight before making this recipe.   
2. In a blender, combine prepare jello with both packages of Greek yogurt.   
3. Blend until smooth.   
4. In a medium sized container, big enough to fit jello, add your fruit if desired.   
5. Pour jello over fruit & refrigerate for a few hours to set again.     
6. When ready to eat, scoop out 1/2 of bowl for one serving or divide it into how many ever servings you desire & enjoy!! 

Macros (1/2 recipe): 15P • 32C • 0F

Sweet Potato Protein Bread 🍞

 Sweet Potato Protein Bread 🍞
Yields: 1 Loaf = 2 Servings

Ingredients:  

 

• 100g sweet potato (skin left on)
• 1 scoop PEScience Snickerdoodle Protein Powder
• 1 tbsp Coconut Flour
• 2 packets Truvia 
• 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1 Egg White
• 1/2 cup Unsweetened Almond Milk

Directions:

1. Preheat oven to 350F. 
2. Spray a bread pan or muffin tins with cooking spray. 
3. Cook sweet potato in the microwave until soft even to mash. 
4. Mash sweet potato. The skin will separate from the potato, throw the skin away.   
5. In a bowl, combine all ingrendients except the sweet potato until smooth.     
6. Mix in the sweet potato, trying your best to smush the lumps.    
7. Pour mixture into greased bread pan (or muffins if you prefer).   
8. Bake for 45 minutes. Though the deciduous smell may be tempting, allow to cool before eating. 😉 

I absolutely LOVE this bread, it’s amazing. 😍 I cut the loaf in half for 2 servings. If you decided to do muffins, take the number of muffins you have – multiply my macros times 2 & then divide by the number of muffins you made.  

 MACROS (1/2 loaf): 15.5P • 2F • 13.5C 

I also decided to top it with some Nuts ‘n More Peanut Butter which tastes innnnncredible. 😋 

 

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 Carrot Cake Cookies 🍪

 Protein Carrot Cake Cookies 
Cookie Ingredients: 

 

• 1 Scoop minus 2 tbsp PEScience Snickerdoodle Protein Powder (the 2 tbsp removed will be used in the icing so set aside)
• 1 tbsp Coconut Flour
• 9-10 Baby Carrots 
• 2 tbsp Applesauce
• 2 Packets Truvia
• 1/4 tsp Baking Powder
• 4 Almonds – crushed to small chunks (can be done alone in ninja)
• 2 Dashes Cinnamon

Icing Ingredients: 

 

• 2 tbsp Protein Powder from above (see cookie ingredients)
• 1 Packet Truvia
• 2 tbsp Greek 100 Vanilla Whips 
• 2 tbsp Fat Free Cream Cheese (room temperature)

Directions:

1. Preheat oven to 325F. 
2. Place baby carrots in a ninja & blend for a few seconds until shredded.     
3. Scoop out 1 scoop of protein powder & remove 2 tbsp to be used for the icing.  Set aside in a separate bowl.      
4. Add in all cookie ingredients to the carrots except the almonds & blend.     
5. Scoop mixture out into a bowl & mix in almonds. The only reason I chose almonds for this recipe is because I didn’t have walnuts on hand so feel free to try it either way. 😊  
6. Separate the “cookie dough” into 2 portions & place on a greased, foiled cookie sheet. Shape to round with a rubber scraper.   
7. Bake in preheated oven for 8 minutes. Check to see if they are firm when done, if not cook an additional 2 minutes. In the end, I cooked mine for 10 minutes.   
8. While the cookies are baking or cooling, mix the 2 tbsp protein powder with 2 tbsp yogurt.     
9. Once smooth, add on cream cheese & Truvia & mix.     
10. Once the cookies have cooled, top with icing & enjoy!! 😋         

MACROS (2 cookies – 1 recipe): 21P • 5F • 23C

Chocolate Protein Cupcakes & PB Frosting 🍫

 Cupcake Ingredients:

• 2/3 cup of dry, rolled oats
• 1 1/4 scoops of chocolate protein powder
• 1 tbsp cocoa powder
• 1 1/2 tbsp PB2 
• 1 tsp Baking Powder
• 1/2 cup water
• 1 whole egg

Frosting Ingredients:

• 2 Yoplait Greek 100 Whips – Vanilla Cupcake
• 2 tbsp PB2
• 1/4 scoop vanilla protein powder

Directions:

1. Preheat oven to 350F. 
2. In a blender, blend oats to make oat flour.     
3. Add in remaining cupcake ingredients & blend until smooth.     
4. Line 6 cupcake liners in a muffin pan.   
5. Pour the batter evenly into cupcake liners.   
6. Bake in oven for 10 minutes & check to see if they’re fully cooked by poking them with a toothpick or fork. Mine did not come clean so I put them back in for 5 more minutes. 
7. Once fully cooked, remove from oven & allow to cool.   
8. While you’re waiting you can mix together the frosting ingredients with a rubber scraper in a bowl. Refrigerate until ready to ice. 😊
9. When cupcakes feel cool enough, remove icing from the fridge & scoop into a plastic bag. Cut the tip off of one of the corners to act as an icing bag & pipe away!     

Make sure to store them in the refrigerator because the icing is made out of yogurt! Normally I would use a cream cheese icing, but I wanted to try something new. 😉 

& it can never stop there, you can’t have a cupcake without some kind of fun topping!! I decided to first, cut a Premier Protein bar into 6 equal pieces & place 1 on top of each cupcake.  

  

 The macros on this bar are AMAZING! 😍 

Adds that little extra PB Chocolatey touch, but with added protein as well! Always a win in my book. 👍🏼 

 

& as if that wasn’t enough.. I decided to crush up 10 Reese’s Pieces & sprinkle them on top of my cupcake today. 😊😋 

 & a bite taken out 🙈🙉🙊 

 

MACROS (1 cupcake w. frosting): 13P • 2F • 14.5C

*Macros don’t include the protein bar or Reese’s Pieces!*