Healthy Protein Cinnamon Streusel

Healthy Protein Cinnamon Streusel

I will be honest in saying that this recipe started as an attempt to make a healthy banana bread pudding recipe! It’s interesting when I start changing ingredients to make the recipe healthier, how different the result can be. I honestly thought this was a fail at the bread pudding, but was a total success as a healthy cinnamon streusel dish. This dish is low glycemic, meaning low sugar (and healthy carbohydrates) and high protein, ultimately having little effect on blood sugar. The importance of this blood sugar regulation is to guarantee that your body stays within the fat burning zone, as opposed to the fat storage zone. This healthy cinnamon streusel is perfect for a morning meal or even a healthy snack. The healthy protein struesel pairs perfectly with natural nut butter and a dollop of whipped topping. This dish was super easy to make and was ready to eat in under 30 minutes. Gather all ingredients, a blender, a small baking tin, measuring cups, and a spoon. Turn the oven on at 350 degrees. Tear the bread apart into small bite-sized pieces and place them on a baking/cookie sheet. Heat in the oven for 5 minutes in order to remove all moisture. Add all of the healthy protein cinnamon streusel main ingredients into a blender and blend until smooth. Spray a small baking tin with non-stick cooking spray and pour the healthy protein cinnamon streusel batter into the dish. Add the dried out bread to the batter and mix well in order to submerge all pieces of bread. Clean out the blender and add the crunchy topping ingredients....
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...
Healthy Chicken Parmesan

Healthy Chicken Parmesan

This recipe is one of my families absolute favorites! I pride myself on my Italian background, so cooking anything Italian is my absolute favorite:) This Healthy Chicken Parmesan is probably one of the healthiest versions you will find out there. Although the recipe calls for breadcrumbs, the overall glycemic index of this meal is on the lower end. What does this mean? Well, you can make this for your family and know you are serving a delicious and healthy meal that will not spike your blood sugar levels. This ultimately means that you will keep your body in the “fat burning” zone as opposed to the “fat storage” zone. With that said, lets get to it… Preheat oven to 375 degrees. Gather all ingredients, a cutting board, knife, spatula, knife, bowl, plate, large Ziploc baggie, meat tenderizer, large baking dish (or 2), and a skillet pan (or 2 to save time). Trim fat off of the chicken breasts and then pound each breast down to about 1/3-1/2 in in thickness. Place each breast (one by one) into the Ziploc baggie and pound the chicken with the meat tenderizer until desired thickness. Remove the chicken breast from the baggie and repeat for all other pieces of chicken. Once you have pounded down all the chicken breasts, make the “egg wash” in a bowl by using a fork to whisk the ingredients together. On a plate, mix the “breadcrumb mixture” together. Make sure you mix well you your hands, leaving no clumps of parmesan cheese. At this point, make sure you have the pans on the stovetop already prepped with the olive oil...
Gluten Free Peanut Butter Cup Cupcakes

Gluten Free Peanut Butter Cup Cupcakes

If you didn’t already know …I LOVE PEANUT BUTTER!!! Anytime I have an excuse to create a new concoction using peanut butter, I’M IN! This peanut butter cup cupcake recipe is not only gluten free, but low sugar and low glycemic as well. I definitely suggest this recipe if you have a sweet tooth, love the combination of peanut butter and chocolate, and are looking for a healthy gluten free dessert. Preheat oven to 350 degrees. Gather all ingredients, a food processor, a medium bowl, cupcake tin, cupcake liners, and a spoon.  If you do not have Oat flour, feel free to process quick oats into oat flour in the food processor.   Add all “Gluten Free Cupcake Ingredients” into the food processor and blend well. Line a cupcake tin with cupcake liners and pour the Gluten Free Peanut Butter Cup Cupcake batter into each liner, filling about 3/4 of the liner. Place the uncooked Gluten Free Peanut Butter Cup Cupcakes into the oven and cook for 22-25 minutes, depending on your oven. Check the center of the cupcake with a toothpick to ensure that the cupcakes are fully cooked. Remove the gluten free cupcakes from the oven and let cool for at least 20 minutes. While the cupcakes are cooling, make the Peanut Butter Icing by adding all “Icing” ingredients (except for the water) to a mixing bowl and mix well with a spoon. Add the water one tbsp. at a time until you have reached desired consistency. Some protein powders may be thicker than others, therefore you may need a little more or less than suggested in my...
Chocolate Fudge Black Bean Brownies

Chocolate Fudge Black Bean Brownies

This was my first attempt at black bean brownies, and they SURPASSED my expectations!!! I basically took a gamble with the ingredients, and somehow these brownies were perfection! I promise you that you will be missing out on a delicious dessert if you do not try these! The prep time is under 5 minutes and the recipe is fool-proof! Preheat the oven to 350 degrees. Gather all ingredients: Drain the water from the black beans and rinse well with water. Add all ingredients, except the chocolate chips,  in the food processor and blend together for at least 1 minute. Make sure you scrape the sides of the processor and blend until all ingredients are very smooth. Spray a pan with pam cooking spray (I used 13 x 9, but use 8 x 8 for thick brownies) and pour the brownie batter into the baking pan. If you want to add a little more chocolate to the brownies, sprinkle 2-3 tbsp of dark or milk-chocolate chips over the batter. Place the brownie batter into the oven and cook on 350 degrees for 15 minutes. Remove from the oven and let cool for 10 minutes before cutting into squares. ENJOY!!!!    ...
Powered by WishList Member - Membership Software