Peanut Butter Protein Cookies

Peanut Butter Protein Cookies

Look at that texture! C'est magnifique!

THE BEST Chocolate Chip Protein Cookie

THE BEST Chocolate Chip Protein Cookie

PB Chocolate Chip Cheesecake Protein Cookie Dough/Balls

PB Chocolate Chip Cheesecake Protein Cookie Dough/Balls
(Balls) Cals 65, Carbs 4, Fat 3, Protein 7, Sugar 1, Fiber 1

Sweet Potato Muffin Tops

Sweet Potato Muffin Tops

Cals 73, Carbs 7, Fat 0, Protei 10, Sugar 1, Fiber 1

Paleo Chocolate Chips Cookies (gluten free, high fibre, high 'healthy' fat, no refined sugar)

Paleo Chocolate Chips Cookies (gluten free, high fibre, high 'healthy' fat, no refined sugar)

Macros: 124 Cal, 9 Carbs, 10 Fat, 2 Protein, 5 Sugar, 3 Fibre 3

Recipe: 

• 1 cup of coconut flour (you can find this at almost any health food store)
• 1/2 cup of coconut oil
• 3 tbs of raw honey (I substitute with Agave, which changes the macros slightly)
• 4 eggs
• 1/2 tsp of vanilla extract
• 1/8 tsp of sea salt
• 1/2 cup of shredded unsweetened coconut
• 3/4 cups chocolate chips
• 2 TBSP Sugar Free Caramel Syrup

Instructions: 

• Preheat the oven to 375 degrees.
• Melt the honey and coconut oil together in the microwave for about 15 seconds.
• In a large bowl mix together the coconut oil, raw honey, eggs, vanilla extract, caramel syrup and sea salt.
• Stir in the coconut flour, shredded coconut and chocolate chips.
• Line and baking sheet with parchment paper and roll out little tbs size balls of cookie dough. Place on the baking sheet and gently press down 
• Bake for 12-15 or until golden brown.
• Do not over-bake! Coconut flour is quite tricky to work with … it takes some time to get the hang of it but it's so worth it - it has a distinct, rich, delicious nutty flavour and is high in fibre!

Protein Blobs (high fiber, sugar free, high protein)

Protein Blobs (high fiber, sugar free, high protein)

Macros: Cals 53, carbs 5, fat 2, protein 5, sugar 1, fiber 3

2/3 cup shredded unsweetened coconut
4 scoops chocolate whey protein
4 tbs inulin fiber
8 tbs coconut flour
2 tbs unsweetened coco powder
5 tbs psyllium husks 
1 cup coconut milk (the kind from the carton, like almond milk)
1 tbs vanilla extract
1 tbs coconut extract

• Add Stevia/Truvia and Salt to Taste
• Mix everything together and roll blobs (you'll have to keep your hands kind of damp or they'll stick to you)
• In a bain-marie, melt hershey's special dark chocolate chips and some 99% dark chocolate together. Lightly coat each blob and place them on parchment paper. 
• Let harden in fridge (or eat immediately while they're still gooey and warm!)
• makes 33
   

Raspberry Jam Muffins (sugar free, high fiber, gluten free)

Raspberry Jam Muffins (sugar free, high fiber, gluten free)

Macros: Cals 69, Carbs 7, Fat 2, Protein 5, Sugar 2, Fiber 3 

Recipe:

• 1 Cup and 2 TBSP Coconut Flour
• 6 Large Eggs
• 250 g Plain 0% Greek Yogurt
• 400-500 g frozen Raspberries
• 2 envelopes of unflavoured Gelatine (can use agar)
• Sweetener (I use Truvia or Stevia)
• 2 TBS Sugar Free Vanilla syrup

Instructions:

• Mix the eggs, coconut flour, yoghurt, sweetener (I used 3 tablespoons) and vanilla syrup together.
• After putting cupcake liners in cupcake tin, spray Cupcake liners with cooking spray
• Put the mixture in cupcake tins (20 servings - fill each cupcake tin ½)
• Bake the mixture in the oven for 20-25 minutes at 400°F
• Let cupcakes cool down
• In a medium pot, heat up the raspberries and discard of some of the excess liquid.
• Add the gelatine and sweetener (I used 2-3 tablespoons) and bring to boil
• Let sit cool down - until it's about room temperature
• Fill the remaining cupcakes with the raspberry mixture
• Let cool down
• You can put it in the fridge or freezer if you are impatient