Chocolate Protein Oatmeal Bars

2 cups 'Kodiak Cakes' mix

2 scoops chocolate protein powder

1 cup frozen fruit of choice (I used a berry medley)

1 tsp salt

2 tsp baking soda

2 tsp cinnamon

2 eggs

1 tsp vanilla

1 tsp almond extract
2 tbsp coconut oil
1 tbsp cocoa powder

1 ½  cups brown sugar

3 ½ cups oats

1/2-3/4 cup milk (add as needed)

1/2 cup white chocolate chips – optional

Mix all ingredients in a large bowl.  Place in 9x13 greased baking dish and bake for 30 minutes at 350.

PUMPKIN MUFFINS WITH NUTELLA MIDDLES

These are the perfect rainy day treat!  These Fall inspired Pumpkin muffins have Nutella and can be made gluten-free!  These DO NOT have a high source of protein, so I’d pair these with eggs or yogurt to compliment your breakfast to make a more well-rounded meal.

MACROS for 1 muffin: 

32 CHO

2 PRO

5 FAT

Enjoy!

Yields 12 muffins

YOU NEED

1-cup pumpkin

2 eggs

1-cup sugar

½ cup coconut oil (or oil of choice)

2 tsp baking powder

1 and ½ tsp cinnamon

2 and ¼ cup gluten free flour (you can sub any flour, I just did gluten free for today)

½ tsp salt

1-cup milk of choice (I used 1% cow’s milk)

½ cup Nutella or chocolate chips of choice

INSTRUCTIONS

1.  Preheat the oven to 350.  Grease a muffin tin and set aside.

2.  In a small bowl, cream all of the ingredients through the oil.  Set aside.

3.  In a separate, larger bowl, combine the ingredients through the salt.  Slowly add in the milk and pumpkin mixture and stir until well combined.   If you are choosing to add chocolate chips instead of Nutella, add them in at this step!

4.  Pour the mixture into individual muffin tins.  Warm the Nutella in the microwave until it becomes more of a liquid consistency (about 30 seconds) and drop a mini spoonful (about the size of a tsp) into the center of the uncooked muffins.  Use a toothpick to swirl the Nutella in each muffin.  I noticed that the Nutella stayed closer to the center when fully cooked and also settled to the bottom of the muffin.  That’s OK!  If you have any special techniques to prevent this…then do that!:) 

5.  Bake for 20-30 minutes.  My oven took 30 minutes, but some ovens may require as little as 20.  Keep an eye on them.  When they start cracking at the top, they are ready.  Also use a toothpick to check! 

SHRIMP FAJITAS

MACROS for 1 fajita (1 oz. cheese, 4 oz. shrimp and 2 oz. avocado, 1 flour tortilla)

12 FAT  33 PRO  15 CHO

YOU NEED

1 lb raw, peeled shrimp

3 bell peppers

½ packet taco seasoning

½ packet ranch seasoning

Drizzle of olive oil

1 lime

Shredded cheese

1 avocado

Cilantro

Flour tortillas

Foil

INSTRUCTIONS

Preheat oven to 350

Heat oil in a saucepan.  While oil is warming, slice bell peppers lengthwise and then in half

Sautee peppers in saucepan with seasonings until just tender

Meanwhile, rinse shrimp in colander.  Let drain

Form long ‘bowls’ with the foil

Place 4 oz. raw shrimp and serving of sautéed peppers in to foil bowls

Wrap foil and place in the oven until shrimp is fully cooked (pink; about 20 minutes)

When shrimp is just about cooked, sprinkle cheese on tortillas and place in oven until cheese is just melted

Remove everything from oven and build fajitas adding avocado, cilantro and lime juice.  Serve immediately while warm

TIP:  Use any leftover shrimp and bell pepper on a salad for lunch the next day!  The flavors melt together and are so yummy!

SUGAR CAKES WITH CHOCOLATE PROTEIN AVOCADO FROSTING

MACROS including frosting for 1 square:

21 CHO   7 PRO   8 FAT 

WHAT YOU NEED FOR CAKES

1 5.3 oz vanilla, non-fat yogurt (I used Oikos)

6 TBSP sugar of choice

2 tsp butter (room temp)

1 tsp vanilla extract

4 egg whites

1 C flour of choice

1 tsp cornstarch

1/2  tsp baking powder

1/4 tsp baking soda

¼ tsp salt

½ cup white chocolate chips

2 TBSP sprinkles

INSTRUCTIONS

Preheat oven to 350

In a small bowl, cream the first three ingredients.  Add vanilla and egg whites.  Mix until creamy

In a large bowl, mix together the dry ingredients (do not add sprinkles or white chips)

Add wet ingredients to dry and stir until combined

Fold in the chips and sprinkles

Pour mixture into a greased baking dish (9x9) and bake until a toothpick comes out clean.  It took 20 or so minutes in my oven

WHAT YOU NEED FOR CHOCOLATE PROTEIN FROSTING

In a food processor combine:

1 large avocado (ripe) 29 FAT

¼ C agave syrup 5 CHO

¼ C chocolate chips 12 FAT 26 CHO

1 scoop chocolate protein powder 25 PRO

2 TBSP cocoa powder

1 tsp vanilla extract

½ C plain, non-fat Greek yogurt 12 PRO

Once combined, spread over completely cooled sugar cakes.

Eat IMMEDIATELY…because you won’t be able to wait! J