Saturday, January 18, 2014

Cream-Mint Cookies (High Protein!)

These cookies are beyond phenomenal and require very few, fairly clean, ingredients.

2 scoops Cookies & Cream protein powder
2 cups regular oatmeal (blended to create oat flour)
1 cup liquid egg white
1/2 cup almond milk
1 box sugar free, instant, chocolate pudding
2 teaspoons mint extract

1/4 cup nonfat Greek yogurt
sprinkling of Truvia
couple drops of vanilla
green food coloring (because why not?)
dark chocolate candy crumbles

Preheat oven to 375 degrees. Mix all of the cookie ingredients in bowl. Grease cookie tray with oil (I used olive oil, coconut oil is another option). Drop cookie batter onto tray and bake approximately 15 minutes. Top with yogurt frosting and enjoy!

The recipe yields about 12 cookies, each one at approximately 65-70 calories (without toppings).

Thursday, January 9, 2014

Spaghetti Squash Salsa Bake

Spaghetti squash (this recipe is rationed for approximately 4-5 cooked cups)
1/2 cup salsa
1 cup liquid egg white
2 T. extra virgin olive oil
1 T. nutritional yeast
3 t. oregano

Preheat oven to 375 degrees. Slice the squash in half and bake, open faced, for approximately 45 minutes. Let the squash cool before disposing of the seeds and using a fork to scrape out the insides. Mix the cooked squash and remaining ingredients in a bowl. Pour into casserole dish and bake for approximately 25-30 minutes.

Monday, January 6, 2014

Spicy Sweet Potato Fries Wrap

Preheat oven to 375 degrees. Microwave 2 small sweet potatoes for 3-4 minutes, until they are soft, but not mushy. Cut into slices and coat with approximately 3 T olive oil, 2 t cayenne pepper, 2 t oregano,  2 t Spike and 2 t nutritional yeast. Bake for 25-30 minutes. Place a handful onto low carb wrap and top with low fat cottage cheese. Enjoy!