recipes

Peanut Butter Crunch Protein Brownies

Peanut Butter Crunch Protein Brownies

Peanut Butter Crunch Protein Brownies

Portions:9
Cooking Time:30 minutes
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Equipment

  • blender or food processor
  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • 8×8 baking dish
  • Nonstick spray

Ingredients

  • ½ cup raw oats
  • ½ cup chocolate whey protein powder use plant-based protein powder for dairy-free/vegan
  • ½ cup unsweetened cocoa powder
  • ½ cup peanut flour
  • ½ cup peanut butter
  • ¼ cup baking stevia
  • 1 tsp baking powder
  • 1 cup unsweetened almond milk
  • ¼ cup chopped peanuts for topping

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the ground oats, chocolate whey protein powder (or plant-based protein powder), unsweetened cocoa powder, peanut flour, peanut butter, baking stevia, baking powder, and unsweetened almond milk.
  • Mix until well combined.
  • The batter should be thick and chocolatey.
  • Spray an 8×8 baking dish with nonstick spray and pour the batter into the dish.
  • Sprinkle the top with chopped peanuts.
  • Bake at 350⁰ F for 20 minutes.
  • Remove from the oven and let cool for 10 minutes.
  • Cut into 9 pieces and enjoy.

Notes / Tips / Wine Advice:

Wine Advice

Pair these brownies with a rich dessert wine like Port or a sweet, creamy wine like Baileys Irish Cream.

Nutritional Information

Calories: 191 kcal | Carbohydrates: 12 g | Protein: 14 g | Fat: 11 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.2 mg
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Course Cupcakes-Brownies / Dessert
Cuisine American
Diets Dairy free / Gluten Free / Vegan

Coconut Almond Protein Donuts

Coconut Almond Protein Donuts

Coconut Almond Protein Donuts

Portions:4
Cooking Time:20 minutes
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Equipment

  • blender
  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • Donut pan
  • Nonstick spray

Ingredients

Donuts

  • ⅓ cup raw oats
  • 1 tbsp almond flour/meal
  • ½ scoop vanilla whey protein powder omit for dairy-free
  • 3 egg whites
  • ¼ tsp almond extract
  • ½ tsp baking powder
  • 1 stevia packet

Icing

  • 1 tbsp coconut oil
  • 1 tbsp vanilla whey protein powder omit for dairy-free

Topping

  • 1 tbsp sliced almonds

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • In a blender, grind the oats into a flour.
  • Add the remaining donut ingredients (almond flour/meal, vanilla whey protein powder, egg whites, almond extract, baking powder, and stevia packet) to the blender and blend until smooth.
  • Spray a donut pan with nonstick spray and pour the batter into 4 of the molds.
  • Bake at 350⁰ F for 10 minutes.
  • Remove from the oven and let cool.
  • While the donuts are cooling, make the icing by mixing the coconut oil and vanilla whey protein powder in a bowl until smooth.
  • Once the donuts are fully cooled, drizzle the icing on top and sprinkle with sliced almonds.
  • Enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair these donuts with a light, refreshing wine like a Moscato or a sparkling wine.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 6 g | Protein: 11 g | Fat: 6 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.1 mg
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Course Dessert / Nuts
Cuisine American
Diets Dairy free / Gluten Free

Carrot Cake Protein Truffles

Carrot Cake Protein Truffles

Carrot Cake Protein Truffles

Portions:6
Cooking Time:1 hour 30 minutes
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Equipment

  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • microwave-safe bowl
  • refrigerator

Ingredients

  • 1 scoop vanilla whey protein powder use plant-based protein powder for dairy-free/vegan
  • 2 tbsp coconut flour
  • 2 tbsp almond butter
  • ¼ cup pureed carrots 2 oz
  • ⅛ tsp cinnamon
  • ⅛ tsp ginger
  • Pinch of nutmeg
  • 1 stevia packet
  • 2 oz sugar-free white chocolate use dark chocolate for dairy-free/vegan

Instructions

  • In a mixing bowl, combine all ingredients except for the white chocolate: vanilla whey protein powder (or plant-based protein powder), coconut flour, almond butter, pureed carrots, cinnamon, ginger, nutmeg, and stevia packet.
  • Mix until well combined.
  • The mixture should be very thick and difficult to stir.
  • Place the mixture in the refrigerator for 1 hour to thicken further.
  • Microwave the white chocolate in a microwave-safe bowl for 30 seconds at a time until just barely melted.
  • Using your hands, mold the carrot cake batter into 6 balls.
  • Dip each ball into the melted chocolate, coating the truffles entirely.
  • Place the truffles back in the refrigerator for 30 minutes to solidify the chocolate.
  • Enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair these truffles with a sweet dessert wine like a Late Harvest Riesling or a light, fruity Moscato.

Nutritional Information

Calories: 111 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 7 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.1 mg
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Course Cake / Dessert
Cuisine American
Diets Dairy free / Gluten Free / Vegan

Homemade Apple Cinnamon Toaster Strudels

Homemade Apple Cinnamon Toaster Strudels

Homemade Apple Cinnamon Toaster Strudels

Portions:6
Cooking Time:28 minutes
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Equipment

  • Pot or pan
  • measuring spoons,
  • Measuring cups
  • Peeler
  • knife
  • baking sheet
  • brush

Ingredients

  • 1 medium apple 200 g
  • ½ cup water
  • ½ tsp cinnamon
  • ⅛ tsp ginger
  • ¼ tsp vanilla extract
  • 3 stevia packets
  • 6 egg roll wrappers
  • ½ tbsp coconut oil
  • Cinnamon & stevia for topping

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Peel and dice the apple.
  • Combine the diced apple, water, cinnamon, ginger, vanilla extract, and stevia packets in a pot or pan.
  • Let the mixture simmer on the stove for 6-7 minutes, until the apples are soft.
  • Drain the apples to remove any excess water.
  • Lay the egg roll wrappers on a flat surface.
  • Place 2 tbsp of the cooked apple mixture inside each one.
  • Wrap tightly and place each on a sprayed baking sheet.
  • Brush the top of each roll with coconut oil (you will only need 1/2 tbsp in total).
  • This allows the wraps to crisp in the oven.
  • Dust the tops with more cinnamon and stevia.
  • Bake at 350⁰ F for 13-15 minutes, until the tops are lightly browned.
  • Remove from the oven and enjoy warm.

Notes / Tips / Wine Advice:

Wine Advice

Pair these strudels with a sweet, light wine like a Riesling or a sparkling cider.

Nutritional Information

Calories: 88 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 2 g | Fiber: 1 g | Sugar: 5 g | Salt: 0.1 mg
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Course Dessert / Fruit
Cuisine American
Diets Dairy free

Pumpkin Swirl Protein Cheesecake

Pumpkin Swirl Protein Cheesecake

Pumpkin Swirl Protein Cheesecake

Portions:8
(including cooling time) 5 hours 30 minutes
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Equipment

  • Mixing bowls
  • measuring spoons,
  • Measuring cups
  • blender or food processor
  • Pie pan
  • knife

Ingredients

  • 1.5 cups almond meal/flour
  • 1 tbsp coconut oil
  • 1 tbsp almond butter
  • 2 tbsp sugar-free syrup
  • Cheesecake
  • 2, 6 oz containers of plain Greek yogurt
  • 8 oz container of 1/3 fat cream cheese
  • 2 whole eggs
  • 2 egg whites
  • 2 scoops vanilla whey protein powder
  • 1.5 cups baking stevia
  • Pumpkin Pie Swirl
  • ½ cup canned pumpkin
  • ½ tsp pumpkin pie spice
  • ⅓ cup unsweetened almond milk
  • ¼ cup baking stevia

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • In a mixing bowl, combine all of the crust ingredients: almond meal/flour, coconut oil, almond butter, and sugar-free syrup.
  • Mix well.
  • Press the crust mixture firmly into the base of a pie pan, ensuring it binds together.
  • In a blender or food processor, blend all of the cheesecake ingredients: plain Greek yogurt, 1/3 fat cream cheese, whole eggs, egg whites, vanilla whey protein powder, and baking stevia.
  • Pour this mixture over the prepared crust.
  • In a separate bowl, mix all of the pumpkin swirl ingredients: canned pumpkin, pumpkin pie spice, unsweetened almond milk, and baking stevia.
  • Dollop the pumpkin swirl mixture on top of the cheesecake batter and use a knife to create a swirl pattern.
  • Bake the cheesecake at 350⁰ F for 60 minutes.
  • Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours before serving.
  • Cut into 8 slices and enjoy.

Notes / Tips / Wine Advice:

Wine Advice

Pair this cheesecake with a light dessert wine like a Late Harvest Riesling or a Moscato.

Nutritional Information

Calories: 288 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 20 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.3 mg
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Course Cake / Dessert
Cuisine American
Diets Gluten Free

Fresh Peach Almond Biscotti

Fresh Peach Almond Biscotti

Fresh Peach Almond Biscotti

Portions:8
Cooking Time:55 minutes
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Equipment

  • blender or food processor
  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • baking sheet
  • Parchment paper
  • knife

Ingredients

  • ½ cup raw oats
  • ½ cup spelt flour use buckwheat flour for gluten-free
  • 1 whole egg
  • 1 egg white
  • 1 tsp coconut oil
  • 3 tbsp chopped almonds
  • 1 tsp baking powder
  • ⅛ tsp baking soda
  • ¼ cup baking stevia
  • ¼ fresh peach chopped (50 g)

Instructions

  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the oat flour, spelt flour (or buckwheat flour), whole egg, egg white, coconut oil, chopped almonds, baking powder, baking soda, baking stevia, and chopped peach.
  • Mix until the batter is thick and holds its form.
  • Line a baking sheet with parchment paper.
  • Spoon the biscotti batter onto the parchment paper, spreading it out evenly to about 1.5 inches thick.
  • Bake at 350⁰ F for 20 minutes.
  • Remove the pan from the oven and slice the biscotti into 8 pieces.
  • Reduce the oven temperature to 275⁰ F (135⁰ C).
  • Flip the biscotti on their sides and bake for 15 minutes or until lightly browned.
  • Flip each biscotti onto its other side and bake for another 15 minutes at 275⁰ F.
  • Remove from the oven and let cool.
  • Enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair these biscotti with a sweet dessert wine like Vin Santo or a light, refreshing Moscato d’Asti.

Nutritional Information

Calories: 82 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 3 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.1 mg
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Course Crockpot / Dessert / Nuts
Cuisine Italian
Diets Dairy free / Gluten Free

Single Serve Chocolate Peanut Butter Cake

Single Serve Chocolate Peanut Butter Cake

Single Serve Chocolate Peanut Butter Cake

Portions:1
Cooking Time:33 minutes
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Equipment

  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • Ramekin
  • Nonstick spray

Ingredients

  • Cake Batter
  • 1 scoop chocolate whey protein powder omit for dairy-free
  • 2 tbsp coconut flour
  • 2 tsp unsweetened cocoa powder
  • 1 egg white
  • ¼ cup canned pumpkin puree
  • ¼ cup unsweetened almond milk
  • 2 stevia packets
  • ½ tsp baking powder
  • Peanut Butter Swirl
  • 2 tbsp peanut flour
  • 1.5 tbsp water

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • In a mixing bowl, combine all of the cake batter ingredients: chocolate whey protein powder (if using), coconut flour, unsweetened cocoa powder, egg white, canned pumpkin puree, unsweetened almond milk, stevia packets, and baking powder.
  • Mix until smooth.
  • Spray a ramekin with nonstick spray and pour the chocolate cake batter into it.
  • In a small bowl, mix the peanut flour and water to create the peanut butter swirl.
  • Add it on top of the chocolate batter and use a knife or toothpick to swirl it through the batter.
  • Bake for 25-28 minutes.
  • Remove from the oven and let cool for 5 minutes before enjoying.

Notes / Tips / Wine Advice:

Wine Advice

Pair this single serve cake with a glass of Ruby Port or a smooth, full-bodied Shiraz.

Nutritional Information

Calories: 291 kcal | Carbohydrates: 24 g | Protein: 40 g | Fat: 6 g | Fiber: 11 g | Sugar: 2 g | Salt: 0.3 mg
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Course Cake / Chocolate / Dessert / Nuts
Cuisine American
Diets Dairy free / Gluten Free

Vegan Samoa Cookie Bars

Vegan Samoa Cookie Bars

Vegan Samoa Cookie Bars

Portions:8
Cooking Time:45 minutes
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Equipment

  • blender or food processor
  • Mixing bowls
  • measuring spoons,
  • Measuring cups
  • 4×9 baking dish
  • Nonstick spray
  • small pan

Ingredients

Base

  • 1 cup raw oats
  • 1 cup almond meal/flour
  • 2 tbsp coconut oil
  • ½ cup unsweetened applesauce
  • 2 stevia packets

Topping

  • 1 cup pitted dates 160 g
  • 1.5 cups unsweetened almond milk
  • 2 tsp vanilla extract
  • ⅔ cup unsweetened coconut

Chocolate Drizzle

  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp water
  • 3 stevia packets

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the oat flour, almond meal/flour, coconut oil, unsweetened applesauce, and stevia packets.
  • Mix until well combined.
  • Spray a 4×9 baking dish with nonstick spray and spread the base dough evenly into the dish.
  • Bake for 18-20 minutes.
  • While the base is baking, prepare the topping.
  • Blend the dates in a blender or food processor into fine pieces.
  • If the dates are not soft enough, soak them in water for at least 3 hours beforehand.
  • In a small pan, combine the chopped dates, almond milk, and vanilla extract.
  • Simmer over low heat, stirring often to prevent burning, until the mixture thickens to a caramel-like consistency.
  • Stir in the unsweetened coconut into the date mixture.
  • Spread the date and coconut topping over the baked cookie base once it has finished baking.
  • For the chocolate drizzle, mix the cocoa powder, water, and stevia in a small bowl until smooth.
  • Drizzle the chocolate mixture over the top of the bars.
  • Cut into 8 pieces and enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair these cookie bars with a sweet dessert wine like Moscato or a light, fruity red wine like Pinot Noir.

Nutritional Information

Calories: 274 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 17 g | Fiber: 6 g | Sugar: 18 g | Salt: 0.1 mg
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Course Coockies / Biscuit / Dessert
Cuisine American
Diets Dairy free / Gluten Free / Vegan

Spiced Carrot Cake Bread

Spiced Carrot Cake Bread

Portions:12
Cooking Time:44 minutes
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Equipment

  • blender or food processor
  • mixing bowl
  • measuring spoons,
  • Measuring cups
  • Bread loaf pan
  • Nonstick spray

Ingredients

  • 1 cup raw oats
  • ½ cup almond meal/flour
  • 2 scoops vanilla whey protein powder omit for dairy-free
  • ⅓ cup chopped walnuts or pecans
  • ¼ cup baking stevia
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • ¾ cup pureed carrots 6 oz
  • 1 whole egg
  • 2 egg whites
  • ½ tsp vanilla extract
  • ¼ cup unsweetened almond milk

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a large mixing bowl, combine the oat flour, almond meal/flour, vanilla whey protein powder (if using), chopped walnuts, baking stevia, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  • Add the pureed carrots, whole egg, egg whites, vanilla extract, and unsweetened almond milk to the dry ingredients.
  • Mix until everything is evenly combined.
  • Spray a bread loaf pan with nonstick spray and pour the batter into the pan.
  • Bake for 25-27 minutes.
  • Let the bread cool in the pan for 10-15 minutes, then cut into 12 slices.
  • Enjoy!

Notes / Tips / Wine Advice:

Wine Advice

Pair this carrot cake bread with a sweet, spicy wine like Gewürztraminer or a semi-sweet Riesling.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 6 g | Fiber: 2 g | Sugar: 2 g
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Course Cake / Dessert
Cuisine American
Diets Dairy free / Gluten Free

Protein-Packed Red Velvet Chocolate Bark

Protein-Packed Red Velvet Chocolate Bark

Protein-Packed Red Velvet Chocolate Bark

Portions:9
Cooking Time:1 hour 30 minutes
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Equipment

  • large mixing bowl
  • measuring spoons,
  • Measuring cups
  • 9×9 dish
  • Cling wrap
  • Microwave-safe bowl or double boiler

Ingredients

  • 3 scoops chocolate whey protein powder use plant-based protein powder for dairy-free/vegan
  • ½ tbsp dried beet powder optional
  • ½ cup coconut flour
  • ¼ cup almond meal/flour or more coconut flour
  • ¼ cup baking stevia
  • ¼ cup coconut butter
  • ¼ cup unsweetened applesauce
  • ¾ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 5-7 drops red food coloring optional
  • 10 oz sugar-free white chocolate use dark chocolate for dairy-free/vegan

Instructions

  • In a large mixing bowl, combine the chocolate protein powder, dried beet powder (if using), coconut flour, almond meal/flour, baking stevia, coconut butter, unsweetened applesauce, unsweetened almond milk, vanilla extract, and red food coloring (if using).
  • Mix until well combined.
  • Line a 9×9 dish with cling wrap.
  • Melt 5 oz of sugar-free white chocolate (or dark chocolate for dairy-free/vegan) and pour it into the base of the lined dish.
  • Spread it evenly.
  • Place the dish in the refrigerator for 30 minutes to solidify the chocolate.
  • Once the chocolate base is solid, spread the red velvet batter evenly on top.
  • Melt the remaining 5 oz of chocolate and pour it over the red velvet layer.
  • Spread it evenly.
  • Place the dish back in the refrigerator for 30-45 minutes to solidify the chocolate.
  • Once solid, cut into 9 even pieces.
  • Store any extras in the refrigerator.

Notes / Tips / Wine Advice:

Wine Advice

Pair this bark with a sweet dessert wine like Port or a light, fruity wine like Lambrusco.

Nutritional Information

Calories: 293 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 20 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.1 mg
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Course Chocolate / Dessert
Cuisine American
Diets Dairy free / Gluten Free / Vegan