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:...
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....
Healthy Nutella Spread

Healthy Nutella Spread

A friend of mine asked me to create a healthy Nutella recipe, so of course I accepted the challenge. As much as I love nut butter and eat it daily, I have actually never even tried Nutella spread! I know this spread is not the healthiest of spreads, but had to taste test it before I embarked on a healthy copycat recipe. The only thing I would say about this homemade recipe is that the hazelnut “skin peeling” part of the process is a bit of a pain. If you can find hazelnuts that have already been shelled and skinned, that would be the way to go for sure! Leaving the majority of the skin on will not change the taste, but will simply change the texture from creamy to gritty. I actually prefer a more gritty texture, similar to my natural peanut butter, so I didn’t mind leaving some of the hazelnut skin on. Gather all ingredients, a cookie  sheet, a spoon,  a nut cracker, and preheat oven to 400 degrees. Remove the hazelnuts from their shells (by cracking them). Throw away the shells and place the hazelnuts on the cookie sheet and roast for 6-8 minutes in the oven at 400 degrees. Remove the roasted hazelnuts from the oven and roll the hazelnuts in paper towels in order to remove the skins. This was the step that I failed miserably at, but I assure you, it doesn’t make much of a difference in the taste department. If you are a sucker for the creamy texture of the Nutella Spread, try to remove as much skin as possible....
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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