Saturday, June 21, 2014

Hazelnut Cream "Nutella"

I bought some raw hazelnuts last week and have been wondering what I wanted to do with them. I figured starting with a cream was the best base for more recipes in the future. This recipe is simple and easy for even a beginner. 

Roast 1.5c hazelnuts (approx 300g) in oven at 350° for 10-15 minutes. When they are cool, run under water in a strainer to remove as much skin as possible. I found the hazelnut skins to be a bit difficult to remove. I rubbed as much as I could and didn't stress about the rest. I couldn't tell a signifigant difference in texture. 

Blend hazelnuts with 1 cup cold water on high. I blended for about 4-5 minutes to create a frothy and creamy texture! 

If you want to make milk, you could add additional water and use a cheese cloth to separate the milk from the residue. I left mine thick and creamy and added the following. 

2tbsp raw cocao powder
4 packets stevia
1tsp vanilla extract. 

There are so many wonderful things I wanted to do with this mixture. You could place it in your ice cream maker and make "Nutella" ice cream. You could add a bit of water and make a coffee creamer. I decided to freeze the mixture in candy molds to use in my protein smoothies. 

Let me know what YOU do with your hazelnut cream! 


Tuesday, June 17, 2014

Vanilla Chai Overnight OIAJ

I am at that point with the foods in my cabinets when everything is nearing the end of the contents, and a serious nutrition store shopping spree is in need. I am out of all my good protein powder and flax seeds and had just enough oats to make a quick overnight oats for tomorrow morning. It had a vanilla base, so I decided to add some chai tea to mix up the flavors! Hope you like this simple concaucion. 

Start by brewing some Chai tea. I use Twinnings for most of my hot tea, and love the spice from their Chai. I only used 1/4c of water to brew, because I wanted a nice strong flavor. Allow to steep while putting together your oats. 

In a mason jar mix:

1/2c Bob's Gluten Free Oats
1/2c egg whites
1/4c Fage 0%
1tbsp Chia Seeds
1/3 Medium banana 
2tbsp Vanilla Coconut Coffee creamer
1/4tsp vanilla extract
2 packets stevia (I use Truvia)

Mix together, including the 1/4c brewed Chai. Cover and refrigerate till morning. 


Wednesday, June 4, 2014

Protein Fudge

I've been wanting to make protein bites (balls) for sometime now, and thought it would be easier to make fudge. I can see this recipe evolving in to something fantastic. These turned out good, but the possibilities are endless! 

��6tbsp coco-nut butter (I used YouFreshNaturals White Chocolate Cake Batter)
��1/4c SF pancake syrup (I use Walden Farms)
��1 stevia packet
��1 scoop protein powder (I used Vega plant based Vanilla)

Mix all ingredients and spread in a small container lines with parchment paper. I was actually out of parchment and used plastic wrap which worked just fine. 

Place in fridge for a few hours to set. Cut in to desired portions. I cut mine in to 16 small bites sizes. 

Macros or each piece; 
43cal 3.4f/1.9c/2.1p 

You can up the amount of protein if you choose a different powder. Vega only has 15g of protein per scoop, where as Pro7eun has 34!


Friday, April 4, 2014

Mint Chocolate Chip Pancakes

Trying another stab at my LSC Protein Pancake recipe. Although there is mint extract packing a powerful punch in this recipe, the bright green hue is actually from spinach!!! A secret ingredient that includes a great balance of protein, carbs and fiber! My kids couldn't even taste it! These pancakes could easily be altered for a vegan recipe if I changed the protein from Whey to a vegan brand such as Sun Warrior, and omitted the Fage yogurt. I have been adding Fage lately and truly believe it gives the pancakes a fluffy texture! 

I used my Vitamix to blend the egg whites, oat bran, baking powder, mint extract and spinach. I then transferred the mixture to a Pyrex bowl and folded in the Fage yogurt and Choclate Dream (dairy free) Choclate chips. 

I am setting this mixture in the fridge and will make either tomorrow or Sunday for #TheFitBaldman's #PornCakeSundays

Stay tuned for final pictures and taste test!!  

Shannon

Sunday, March 30, 2014

Sunday, IG day for "PornCakes"

Although I have participated in past #PornCakeSundays, I am not a baker and tend to ruin anything I attempt to make, even pancakes. I really wasn't planning on creating something, but when the hubby walked out the door for a workout as soon as I walked in the door for mine, I knew I was free to make any post workout meal I wanted! I asked the kids if they wanted pancakes, and in unison, they said No! Well, if that isn't a testimony to past pancakes that were a flop, then I don't know what is! 

I decided to use oat bran, since it is my current staple, as the base of the pancake. Since this weeks #PornCakeChamp would win @TheCookieDept cookies, I figured it would be great to add some of their PB Tough Cookie to the mix. Here is the recipe;

Pancakes:
1/2c oat bran
1/4c egg whites
1/2scoop vanilla protein powder
1/2tsp baking powder
1/4 TheCookieDept PB cookie (crumbled)
1/4c Fage 0%

Topping:
1/4 TheCookieDept PB cookie (crumbled)
1tbsp Speculoos Cookie Butter Melted

In a pan on medium heat, I made 4 equal size pancakes flipping after a minute or so. When they were done I added the topping. 

These pancakes were delicious!!!!! Moist and sweet! A true upgrade from my previous pancakes. I wasn't able to convince my son to try any until there was only one bite left. He LOVED them and was whining for more!!!

Macros: 384calories 14.5f/31.2c/34.2p 1.5fiber


Thursday, March 13, 2014

Baked Oatmeal Muffins

I am always making over night OIAJ, and had yet baked myboatmeal, so I decided to give it a try. I stick with simple ingredients for my first recipe, but already have so many ideas to recreate this in a fun, delicious way! 

Here is the base of my muffins:
3/4c oatmeal
1tbsp Chia Seeds
3/4c egg whites 
1/4c plain Greek yogurt
1/2tsp vanilla extract
1 stevia packet
2tbsp flax meal
1/2 smashed banana
1/4tsp cinnamon 

Preheat oven to 350. Grease three ramekins, muffin tins or another oven safe dish. I chose unsalted butter. 

Mix all ingredients in a bowl. I smashed my banana with a fork so there were still some medium size chunks. 


Separate mixture in to three equal ramekins and bake for 20 minutes or until golden brown on top! 

Xo Shannon 


Friday, March 7, 2014

Mint Chocolate Black Bean Brownies

I have been craving something mint chocolate, so I decided to take a stab at black bean brownies. This recipe is easy, and I had all these ingredients on hand and figured it was worth a try. I am not much of a baker and was pleasantly surprised at how great they turned out! 

Ingredients:
1 can black beans. Drained and rinsed well
1 Hersheys chocolate bar
3 eggs
4tbsp unsweetened cocoa powder
1/4tsp mint extract
1/4tsp vanilla extract
2 stevia packets 
1/2tsp baking powder
1/4tsp salt
1tbsp coconut oil
2tbsp chocolate coconut butter
6 dates
 
Blend all ingredients except chocolate bar, in a food processor until smooth. Break apart chocolate bar and blend for just a couple seconds, leaving some chunks in the batter. Flour the bottom of a 9x9 pan. Cook on 350 for 18-22 minutes checking every couple minutes to make sure they have finished cooking. I cooked my brownies for 20 minutes and they were completely cooked yet a little gooey. 

You can sprinkle another packet of stevia on top for preparation. 

I ended up cutting these brownies into 16 small bite size brownies. 

Macros: 
65 calories, 3.9f/6.4c/2.3p 1.8g fiber