Peanut Butter and Banana Protein Bread

Okay, this bread is too good not to share! I make it weekly with my overripe bananas and even my husband eats it.

First step is to mash your extra ripe bananas into a creamy consistency, beat in egg whites, vanilla, Greek yogurt and unsweetened almond milk. Add in dry ingredients and mix well. Pour into a greased bread pan, sprinkle on chocolate chips and bake at 350 for approximately 50 minutes or until center is done.

This is low fat and contains protein and quick carbs so I recommend pre and post workout.

What you need:

  • 3 extra rips bananas
  • 6 egg whites
  • 3/4 cup plain greek yogurt
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 6 tbsp. powdered peanut butter
  • 2 scoops GNC sustained protein blend in peanut butter
  • 120g rolled oats blended into oat flour (or use oat flour)
  • 6-12 packets of stevia (personal preference, taste test)
  • 1-2 tsp baking soda
  • 1-2 tsp salt
  • 2 tablespoons dark chocolate baking chips

Macros: 8 servings

198 Calories 4g fat, 26g carbs, 17g protein

Apple Cinnamon Protein Waffles

While cleaning out my cupboards I discovered a waffle maker hiding in the back.  I have not used it in years so I thought, why not?  Instead of making my traditional protein pancakes I whipped up a large batch of protein waffles and ate them all week post-workout.

What you will need:

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Ingredients for Protein Waffles

 

  • 2 cups Kodiak Cakes power pancake mix (from Costco)
  • 1 scoop of whey protein powder (I used Dymatize Iso-100 in Cinnabun)
  • 1 tsp ground cinnamon
  • 3 tsp stevia
  • 5 egg whites
  • 8 oz. unsweetened natural applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup vanilla unsweetened cashew milk

Instructions:

  1. Mix all dry ingredients together
  2. Add wet ingredients and mix well
  3. Pour into pre-heated waffle iron and cook until done (It took me a few attempts to get it right) Makes 18 waffles on Belgium waffle maker
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Try not to make a mess!

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Nutrition Facts (per waffle):

63 Cals, 9g Carbs, 6g Protein, 1g Fat

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Bikini Competitor Chocolate Chip Pumpkin Protein Cookies

Today I was craving cookies. I didn’t want a salad or grilled chicken and broccoli.  I just really wanted cookies.  Not super sweet and processed store bought cookies that make you feel like junk afterwards, but heathy, nutritious soft cookies filled with protein, vitamin A and dark chocolate.  I decided to get creative in my kitchen and was pleasantly surprised with my results.  Actually, I liked them so much that I ended up eating enough to count as my dinner and skipped my usual salad and grilled lean protein. Oops, that is what happens when you make a batch of 24 bite size cookies and you don’t put them away quickly enough (out of sight, out of mind).   Oh, and here is my disclaimer for those of you who like the “real” cookies made with processed shit, butter and lots of sugar, these might be a little too healthy for you.  You might even think they are disgusting.  But for you clean eating health nuts out there looking to stay lean, try this recipe.

Nutrition Facts: (per cookie, recipe makes 24)

43 Calories, 6g Carbs, 4g Protein, 1g Fat

Ingredients:

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  • 1 cup rolled oats
  • 1 scoop cinnamon or vanilla protein powder (I used Dymatize ISO-100 Cinnabun)
  • 6 teaspoons Zing natural baking sugar (mix of sugar and stevia) or 1 cup baking stevia
  • 1 scoop vanilla Casein protein (if you don’t have this add another scoop of whey)
  • 2 tbsp of coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 30 g extra dark chocolate chips
  • 1 tsp pumpkin pie spice
  • 1 dash nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (I started adding this to all my muffin and cookie recipes because it is so damn good)
  • 3 egg whites
  • 1 can natural pumpkin puree

Directions:

  • Preheat oven to 350 (use multi-rack convection bake if you have it)
  • Combine all dry ingredients and mix well
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  • Add remaining wet ingredients and mix well
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  • Scoop 1 tbsp size drop cookies onto baking sheet
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  • Bake at 350 for approximately 10 minutes
  • Cookies will be soft and gooey because of pumpkin

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