Low Carb Chocolate Fudge Avocado Brownies

Low Carb Chocolate Fudge Avocado Brownies

Hey hey all! Soooooo I have finally found my cooking mojo! I lost it there for a bit, but I’m back in action and loving it. Today I decided to make a recipe for my “Find Your Balance” Community members who are doing an intermittent fasting challenge. Many of them are struggling to eat enough fat in their last meal, so I thought this would be a great healthy dessert option for their last meal. These low carb chocolate avocado brownies are low in sugar and extremely high in fiber. So much bang for your buck in every bite, and soooooo yummy! Ok, Lets get down to business now… Preheat oven to 350 degrees. Gather all ingredients, a food processor or blender, spoon, an 8 x 8in or 9 x 9in baking dish. Add the raw almonds to the food processor/blender and process until a flour like texture. If you have almond flour, skip this step obviously.  Next, add all ingredients in the blender, except the stevia, cocoa powder, and baking soda. Blend well until the avocado mixture is smooth. Then add the remaining ingredients and blend until smooth. After spraying your baking dish with cooking spray, pour in the chocolate avocado brownie batter. Smooth batter to a level amount and then bake on 350 degrees for 18-20 minutes. While the low carb chocolate fudge avocado brownies are baking, make the peanut butter protein icing. Add all ingredients to a mixing bowl and mix well with a spoon. If desired, blend in a blender. Remove brownies from oven after 18 minutes and let cool for at least 10 minutes...
Low Carb Cinnabon Cake Dessert

Low Carb Cinnabon Cake Dessert

I used to be obsessed with Cinnabons! If they were not so terribly unhealthy, I would eat one every single day if I could! Unfortunately, this is not the case, therefore I took matters into my own hands. I was unsuccessful in recreating the traditional cinnamon roll shape, but entirely successful in the texture and taste department! Preheat oven to 320 degrees. Gather 2 medium bowls, all ingredients, a spoon, a fork, and a brownie/cake pan. Add all Cake ingredients in a bowl and make sure to mix well until there are no clumps. I use a fork, but feel free to use a whisk. Spray a brownie  pan with coking spray and add the low carb cake batter to the pan. Place in the oven and cook for 15 minutes on 320 degrees. I use a toothpick or fork to check the center and ensure is thoroughly cooked.     I attempted to roll the cake into a cinnamon roll, but failed miserably! At this point, feel free to simply cut the low carb cinnamon cake into squares if desired. I sprayed with spray butter and then sprinkled with additional cinnamon. Let cool for a few minutes and then place on your plate. Top with icing and additional cinnamon and a drizzle of lite or sugar free syrup if desired. ENJOY your low carb and protein packed cinnabon influenced...
Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins

I had a client send me her favorite banana chocolate chip muffin recipe. She asked if it was healthy enough to fit into her meal plan, and told her that there were a few tweaks I wanted to make to the recipe. I attached the video below to take you through the tweaking process of these muffins. Ultimately, I lowered the sugar content and increased the protein content. By doing this, I lowered the glycemic index of the muffins. Gather all ingredients and preheat oven to 350 degrees. Blend all ingredients (except chocolate chips) in a food processor/blender . Stir in chocolate chips after you are done blending. Spray a muffin tin with cooking spray and pour banana chocolate chip muffin batter into the muffin tin. Bake at 350 degrees for 18-20 minutes. Remove and enjoy! The Original Recipe is below:...
Gluten-Free Protein Pumpkin Cupcakes

Gluten-Free Protein Pumpkin Cupcakes

IT’S PUMPKIN TIME PEOPLE! This time of year everyone seems to be in search of the next best pumpkin dessert recipe. The only problem with this is the fact that most of these dessert recipes are loaded with fat, sugar, and not to mention carbohydrates! I have been very aware of gluten these days because of friends with allergies, so I made sure to make these little puppies gluten free as well! I have to say, these protein pumpkin cupcakes are so clean, that I would tell my clients to feel free to eat these for breakfast-on-the-go, mid-day snack, post workout snack, and dessert of course! These yummy pumpkin cupcakes are loaded with protein and extremely low on the glycemic index…so they are an extremely healthy option for a fall sweet treat! Gather all ingredients, a cupcake tin (12 cupcakes), 12 cupcake liners, cooking spray, large mixing bowl, medium mixing bowl, and a spoon. Preheat oven to 350 degrees. Add all “Protein Pumpkin Cupcake Ingredients” to a mixing bowl and mix well until all ingredients are blended smooth without clumps. Please try to use raw protein powder (plant based) because the texture of the cupcakes may not be the same if you use whey, casein, or soy protein powder. Also, most of the whey, casein, and soy products contain much more sweetener, therefore please keep this in mind if you use one of these. You may want to adjust the stevia amount if your protein powder is extremely sweet. Spray a cupcake tin with cooking spray. Pour the pumpkin protein batter into each cupcake liner, about 3/4 or slightly...
Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins

Muffins are sooooooo delicious, yet sooooooo high on the glycemic index due to the high carb/sugar content paired with a low protein content. It has been quite some time since I have made a low glycemic/high protein sweet treat, so IT’S TIME! I used to love lemon poppy seed muffins before I cared about nutrition, so I decided to use that as my inspiration. Chia seeds are packed with fiber and are a much more nutritionally beneficial option than poppy seeds, therefore this recipe is for Lemon Chia Seed Muffins:) Gather all ingredients, 2  mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees. Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds. Mix all “dry ingredients” in a medium mixing bowl  with a whisk. Add chia seeds in and mix well. In a separate bowl, mix the “wet ingredients” together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps. Pour the “wet ingredients” into the bowl with the “dry ingredients” and mix well with a large spoon. Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat. Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to...
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