Here's what you need...
20 organic strawberries
2 cups non fat Greek yogurt
optional *1/4 cup Stevia In The Raw*
Directions
Wash and hull the strawberries. Mix in a blender until smooth.
Add yogurt (and Stevia In The Raw, if using) and blend well.
Pour into an ice cream maker and run until yogurt is frozen and creamy.
Nutritional Analysis: One serving equals: 87 calories, 0g fat, 53mg sodium, 9g carbohydrate, 1g fiber, and 13g protein.
Ingredients
1 cup 0% Greek yogurt
1 frozen banana
1 cup frozen mixed berries
Mixed in food processor
Kids were topped with mini dark chocolate chips
[Credit: “Creating a family of Lettuce Heads"]
Ingredients | Crust
1 scoop cinnamon casein protein powder (I used Cinnamon Bun from Dymatize Elite)
¼ cup coconut flour
¼ cup unsweetened applesauce
2 egg whites
4 drops liquid stevia (I used English Toffee)
¼ Tbsp coconut oil
Ingredients | Butterscotch Fluff
¼ cup plain greek yogurt
4g sugar free butterscotch pudding mix
4 drops liquid stevia (I used English Toffee)
2 Tbsp agave syrup
2 Tbsp unsweetened vanilla almond milk
Ingredients | Apple Filling
1 medium granny smith apple, peeled, cored and sliced (about 6 oz)
Ingredients | Cinnamon Glaze
1 Tbsp sugar free maple syrup
½ tbsp. ground cinnamon
Directions
Pre-heat oven to 350 degrees. Spray a mini pie dish with non-stick cooking spray
Combine all crust ingredients, except coconut oil, and mix together with a fork (I used a fork to ensure it crust came out with the right texture. You’ll want it slightly crumbly but able to stick together and form a ball of dough).
Evenly press & mold crust dough into pie dish. Melt coconut oil is a separate small bowl and brush the top of molded crust with oil. Make sure not to saturate the crust. Use enough oil to get the top slightly greased. Bake in the oven for 18-22 minutes or until edges are golden brown. Remove from oven and set aside.
Steam apple for about 10 minutes or until softened. (I have a steamer basket, but you can also brush apples with a little coconut oil and bake in oven until they soften.) Set aside to let cool slightly.
To make fluff, place all fluff ingredients in a small bowl and whisk until smooth and creamy.
To make glaze, mix glaze ingredients together in a small bowl.
To assemble pie, spoon butterscotch fluff in the cooked pie crust, spreading it along the bottom and sides. Next, place cooked apples in the pie then drizzle with the cinnamon glaze.
*Makes 4 servings/slices
[Credit: http://proteintreats.blogspot.com/]
Ingredients
Yields: four very large crepes or two servings
1/4 cup coconut flour
2 tbsp. ground flaxseed
2 eggs
3 egg whites
1/4 cup unsweetened almond milk
1/2 tsp. baking soda
Directions
Heat a large nonstick skillet over medium-high heat. You can coat your pan with cooking spray if it needs it — mine is fine without.
Combine all ingredients in a food processor or blender and blend them until thoroughly combined. Alternatively, you can combine the ingredients in a large bowl and use your immersion blender to blend them.
Pour the batter into a hot skillet and swirl it around to create a large, thin circle.
Let the crepe cook until bubbles in the batter begin to pop, gently easing up the sides every few moments, about three minutes or less. The crepe is pretty delicate at this point, but you will get the hang of it!
Flip the crepe (it should be slightly golden) and cook the other side until it's firm when touched, another two minutes or so.
Fill and enjoy!
[Credit: http://www.fitsugar.com/]
Ingredients
First, take a handful of frozen or fresh cherries: approximately 1/2 a cup (or whatever berry or fruit you happen to have on hand)
1-6oz. container of Greek Yogurt (your flavor of choice)
2 scoops of Vanilla Protein Powder
1 handful of chopped peaches: approximately 1/2 a cup
Reserve a few chunks of the fruit on the side
Directions
Blend the yogurt, Protein Powder, and rest of the fruit till smooth.
Next, drop the reserved fruit into whatever popsicle containers you have (I used the plastic kind you buy at the grocery store for $1)
Pour the yogurt mixture in over the fruit, and freeze till solid.
Nutrient Breakdown:
Calories: 238
Protein: 28 grams
Carbs: 33 grams
Fat: 0 grams
[Credit: ProGrade Nutrition]
Chocolate hearts filled with a delicious sweet, spicy mixture of pumpkin and vanilla protein. Makes a great pre-workout snack!
[makes 4 servings]
Ingredients [feel free to play around with amounts]
0.3 tablespoon Coconut Oil
0.12 tsp Cloves (Ground)
1/2 cup 100% Pure Pumpkin
0.125 tsp Nutmeg (Ground)
1/4 tsp Ginger (Ground)
0.37 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
1 tsp Cinnamon
0.59 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
2 serving (serving = 5-8 drops) Liquid Stevia
1.7 serving (serving = 1 rounded scoop) Natural 100% Whey - Vanilla
3.3 serving (serving = 1 tbsp) Hershey's Chocolate Chips
Directions
Melt 1 tsp coconut oil and dark chocolate. Spoon 2/3 of the melted chocolate into 4 large silicon baking cups. Place in freezer while making the pumpkin filling.
In a bowl mix: vanilla whey, oats, almond flour, cinnamon, nutmeg, ginger, cloves, vanilla stevia drops and pumpkin puree. Add more sweetener or spices to taste. Spoon the pumpkin filling into the chilled chocolate bases. Freeze for about 20 minutes.
Cover with the remaining melted chocolate. Freeze for at least 30 minutes. Take out 5-10 minutes before eating.
[Credit: http://instagram.com/healthylinnie#]{C}