Category Archives: Sweets

Chocolate Peanut Butter Protein Truffles [Protein + Complex Carb]

ALL YOU NEED TO KNOW:

5 ingredients. Mix and refrigerate.

My original version of these power balls packs fiber and healthy fat power, but these quickies are protein+complex carb rich. I love bringing these to parties because they look and taste yummy, but they are secretly healthful!

Keep in mind that I usually eye ball my measurements, so recognize that this recipe is 1) to taste and 2) extremely forgiving (as are most of my recipes that I post)

  • 1 1/2 C oats
  • 3/4 nut butter
  • 2 Tbsp honey (you can use raw honey OR if you need something leaner this is a sugar free honey out there that is an imitation honey and its delicious)
  • 1/2 C extra-dark chocolate chips OR sugar-free chocolate morsels
  • 1 scoop low-carb chocolate protein (I use Beverly International UMP for this because it has a creamy texture)
  • optional: 1 heaping Tbsp sugar free hot fudge

Really great tips:

  1. when you mix this, use your hands (the warmth of your hand melts the butter a bit so that it combines better with the oats)
  2. when rolling these into balls, mash it in your fists back and forth (the warmth of your hand melts the butter a bit so that it combines better with the oats)
  3. you may need to add more nut butter or honey if your batch needs more sticking power
  4. pop these in the fridge for an hour before serving

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Filed under Breakfast, Chocolate, Complex Carbs, Peanut Butter, Protein, Protein Powder, Recipes, Snacks, Sweets

Protein Cookies: Oatmeal & Chocolate Peanut Butter

Easy, healthy, CLEAN cookies for even the bodybuilder in my house. These take me 15 minutes! 8-10 minutes in the oven and voila!

IMG: Faith Keith's Chocolate Peanut Butter Oatmeal Protein CookiesDry Ingredients:

1/3 Cup zero cal sweetener
2 cups old fashioned oats
3 scoops chocolate protein powder
1/4 tsp sea salt
¾ tsp baking soda
¾ tsp baking powder
1 tbsp cinnamon
1/2 tsp nutmeg (or a baking blend of cardamom, cinnamon (yes more cinnamon), nutmeg, allspice)

Wet Ingredients:

1 (4oz) individual size container No Sugar Added applesauce OR fruit baby food (berry and banana flavors work well and add enough moisture)
1/2 C PB (you can make this with as little as 2 TBSP. I tried it for my own batch (less fat) and they turn out great.  I tweaked the recipe for more PB to make it a little less dense and add more fat for my husband’s off-season diet)
2 egg whites
1 tsp pure vanilla extract
2 Tbsp water

Extra Awesome:

if your diet allows for extra carbs/fats
raisins
nuts
SF chocolate chips
measure by handful or 1/2 cup

Suggested Directions:

  1. Preheat oven to 350 degrees F
  2. Mix dry ingredients
  3. Combine all wet ingredients in a bowl (do not stir yet)
  4. Pour wet ingredients into the dry mixture (add your Awesome at this time too) and mix on low speed or by hand until fully blended. I try not to overbeat this mixture
  5. Prep cookie sheet with Zero Calorie butter flavored cooking spray
  6. Roll into balls and place on baking sheet OR bake these as bars (lay the dough as a sheet and cut them after baking)
  7. Bake for 8-10 minutes.  Careful not to overcook – almost better to slightly “under-cook” these. The eggs will be cooked within the first few minutes, and the oats (especially if you use quick oats) will be chewy enough early on. Under baking these means for softer cookies rather than crunch bars or that terrible protein spongy-ness.

The above directions are what helped me get a texture that was really enjoyable for even the non-healthful eaters of our home, BUT it does not need to be followed to the letter. For example, you can combine all ingredients at once to save you time; you can also drop the dough by the spoonfuls on to your pan (no ball forming necessary).  The key thing is not over-baking.

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Filed under Applesauce, Eat-Clean, Egg Whites, Oatmeal, Peanut Butter, Snacks, Sweets

Chocolate-Chip Cakies, Cleaned up!

“These chocolaty drop cookies have an old-fashioned, cake-like texture and rich flavor, but their nutritional profile is positively modern.” – Barbara K McConnell

Drop cookies - Faith Keith

Ingredients

2 cups oat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
1/4 cup coconut oil
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Even cleaner:

2 cups rolled oats
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
5 tablespoons peanut butter
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/4 cup dark chocolate chips

Instructions

  1. Arrange the oven racks to divide into thirds; preheat the oven to 375°F
  2. In a medium bowl, combine the oat flour/oats cocoa, baking soda and salt
  3. In a large bowl, with an electric mixer at high speed, beat the stevia, molasses, coconut oil/PB and egg whites until light and fluffy.  With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips; stir until just combined (do not overmix)
  4. Drop the dough by tablespoons onto 2 ungreased baking sheets, making 24 cookies.  Bake until firm, about 10 minutes. Cool completely on a rack; store in an air-tight container for 3-4 days (if they last that long :))

MY PERSONAL COMMENT:
I use Ghirardelli dark chocolate chips and I think it makes a big difference, but I’m a chocolate lover so I may just be picky.
Make these smaller to make a batch of 36 cookies so you can munch “1 serving” a little longer ^_^

Nutrition Facts - Chocolate Chip Cakies - Faith KeithThis recipe is based on a recipe from my grandmother! Original, original recipe was by Barbara McConell.

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Filed under Bread, Chocolate, Eat-Clean, Greek Yogurt, Oatmeal, Sweets

Black Bean Brownies, Eat Clean

Image of Black bean brownies - Faith Keith

I made these a while ago, but am just now getting around to posting!

It sounds strange to have black bean brownies, but you will be surprised how this sloppy gooey batter turns into fluffy chocolate decadence.

This treat is light and cake like. I could taste the black beans in the batter, but mostly because the blended beans were so fragrant.  Once baked, the beans and cocoa compliment very nicely.

Image of Black bean brownies - Faith Keith

Ingredients

  • 4 eggs (or 1 cup egg beaters)
  • 1 tsp vanilla
  • 2 tbsp coconut oil (or olive oil or healthy oil of your choice)
  • 1 15.5 oz black beans (does not have to be exact), rinsed and drained
  • 4 tbsp cocoa
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Agave (or 1 cup sugar, Splenda or other sweetener)

Optional Flare

  • handful of pecans
  • 1/2 cup dark chocolate pieces, divided, optional
  • 1 teaspoon instant coffee, optional
  • 1 tsp sugar free coconut flavoring (I used sugar free coffee flavoring/syrup because it also has 0 carbs)

Mix ingredients and pour into a square pan. I used mini muffin pans to make these a 2-bite treat.  Just before popping them in the oven I sprinkled a couple chocolate pieces on to each “muffin”.

AGAVE VERSION: Add nuts and bake at 325 degrees for 30-35 minutes

SUGAR/SUBSTITUTE VERSION: 350 degrees and 25-30 minutes if you used sugar or a sugar substitute.

Weight Watchers recipe and point value

Original recipe post from Donloree Hoffman of Bikini or Bust.  Thank you for sharing, Donloree!

Brownies with pecans made with agave: Calories 138.75 Protein 3.875 grams, Carbs 22.1, Fat 3.875

Brownies with pecans made with artificial sweetener: Calories 106.85 Protein 3.875 grams, Carbs 14.125, Fat 3.875

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Filed under Beans, Eat-Clean, Sweets, Vegetarian

Blackberry and Apple Crumble

Blackberry and Apple Crumble

Blackberry and Apple Crumble

Combine and simmer

Sprinkling the topping

Sprinkle the topping

Ready for the oven - Faith Keith

Topping added and it's ready for baking!

Bake it - Faith Keith

Bake it!

Enjoy - Faith Keith

Enjoy!

Ingredients

  • 1lb cooking apples
  • juice of 1 lemon
  • 1 C fresh blackberries
  • 1/4 C whole wheat flour or gluten free flour
  • 1/4 C rolled oats
  • 3 Tbsp canola oil
  • 1/4 C pitted dates (I used raisins)
  • 1/4 C unsalted sunflower seeds
  • Eat-Clean Cooking spray (olive oil in a spritz bottle)

Directions

  1. Preheat oven to 400F.  Prepare an oven proof dish by coating with cooking spray
  2. Core and slice the unpeeled apples and sprinkle with lemon juice.  This helps prevent browning. Place in a medium saucepan with the blackberries.  Cook over medium-low heat and bring to a simmer.  Simmer for 5 minutes.  Pour cooked fruit into baking dish.
  3. In a separate bowl, mix the flour and oats. Rub in the oil and stir until mixture resembles crumbs. You may need to add more canola oil until desired texture is reached.  Stir in dates and sunflower seeds.  Sprinkle crumbly mixture over fruit.
  4. Bake in the oven for 25 minutes.

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Filed under Eat-Clean, Fruit, Oatmeal, Sweets

Clean-Eating Power Protein Bars

Recipe from Tosca Reno’s Eat Clean Diet Cookbook

Do not let the long list of ingredients intimidate you! This recipe is super easy and the end result is worth the 30 minute wait! (yes, total prep and bake time is only 30 minutes!)

Protein bars - Tosca Reno - Faith Keith.jpg

Ingredients

  • 1 C protein (I used Beverly International Ultimate Muscle in Cookies & Creme)
  • 1/2 C quinoa flout or flour of your choice – amaranth, millet, spelt, kamut (I used 100% organic spelt)
  • 2 C rolled oats (not instant) (but I accidentally used my quick oats instead of my steel cut rolled…and it turned out fine)
  • 1/2 C oat bran
  • 1/2 C coarsely chopped flax seed (I didnt bother, left the flax seed whole)
  • 1/2 C wheat germ
  • 1 tsp sea salt (don’t skimp on this – sea salt provides valuable minerals and elements)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 C Sucanat or agave nectar or organic honey
  • 1 C dark chocolate, broken into pieces
  • 1 1/2 to 2 cups yogurt cheese (I cheated, used a blend of light cream cheese and fat free vanilla yogurt)
  • 1/4 C avocado oil, canola oil or healthy oil of your choice (I used avocado oil)
  • 2 tsp extra virgin olive oil
  • 1 tsp best-quality vanilla
  • Eat Clean Cooking Spray (olive oil in a spritz bottle)

Directions

  1. Preheat oven to 350F.  Coat a 9×13 inch baking pan with cooking spray
  2. In a large mixing bowl combine protein powder, clour, oats, oat bran, flax seed, wheat germ, sea salt, cinnamon, nutmeg, and Sucanat or other sweetner.  Stir in broken chocolate pieces.
  3. In another bowl mix the yogurt cheese, oils, and vanilla. Mix well. Add the yogurt cheese mixture to the dry ingredients. Use your clean bare hands to combine these well.  Tosca mentions to coat your hands in olive oil to help prevent sticking (I DEF DO THIS)
  4. Place mixture in prepared pan.  Press it down and even out the top. Bake on middle rack in oven for 15 minutes.  Remove from heat.
  5. Let cool and cut the dough into bars.  Place these bars on a cookie sheet lined with Silpat and bake again for another 15 minutes. (If you don’t have a Silpat, don’t sweat it, I used parchment or foil. these did not stick, so it was no big deal).  Then remove from heat.
  6. Transfer to wire cooling rack and let cool.  Place in airtight container and store in refrigerator.  (I individually wrapped these in plastic wrap, then put them in a ziploc for the freezer, but they were eaten in 2 days, so never made it to the freezer 🙂 )

 

Nutritional Value Per Serving:
Calories: 290 | Calories from Fat: 73 | Protein: 15g | Carbs 40g
Dietary Fiber: 5g | Sugars: 11g | Fat: 8g | Sodium: 80mg

 
Beverly International Ultimate Muscle Protein for 31g:
Dietary Fiber: 1g | Sugars: 1g | Protein: 21g

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Filed under Breakfast, Eat-Clean, Oatmeal, Protein, Sweets

Easy No-Cook Eat Clean Applesauce

How’s that for a recipe title! This fabulous recipe came from Tosca Reno’s Eat Clean Diet Cookbook.

You freeze the cored apples, then thaw, push off the skin and mash with a fork!  I was impressed at how easy this was and how perfect it turned out.

The temptation may be to sweeten this recipe, but I REALLY recommend that you try it first and sweeten after if you still want to.  Eat Clean Applesauce_Faith Keith

Recipe

  • 4-6 medium apples, washed, unpeeled, cored and quartered
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 Tbsp. fresh lemon juice
  1. Combine all ingredients in a ziploc bag and shake/rub till evenly covered
  2. Freeze for at least 4 hours (I left mine in overnight)
  3. Thaw for 1 hour (or more, skin should easily rub off, if it is still difficult, then let it thaw a bit more)
  4. Push the skin off the apples
  5. Mash with a potato masher or fork

Serve cold, yummmm

If you have tried this and put your own twist, please share!

Others who have tried this: The Fitness Freak

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Filed under Eat-Clean, Sauces, Spreads, Salsas, Sweets

Perfect-Figure Egg Nog

Faith Keith - Figure friendly Egg nogNeed a naughty festive treat, but really trying to be good this year?  Try this egg-nog recipe! It is actually something I concocted as a post-workout drink (or mini-meal/”snack”).

Ingredients

16 oz skim milk
1/8 teaspoon vanilla extract
1/4 teaspoon rum extract or “vanilla butter and nut extract”
1 scoop vanilla protein (or 1 pkg weight watchers vanilla smoothie)
1/4 tsp nutmeg
dash of cinnamon

Directions:

Combine all ingredients and blend in your protein shaker or blender or VitaMix!  To enjoy, pour the eggnog into a glass or mug and sprinkle with nutmeg and cinnamon.  Ahh…you’re taste buds will never know you’re still in your meal plan.

If You Like it Hot and More Decadent

Ingredients

2 eggs — separated
4 cups skim milk
1 teaspoon vanilla extract
2 teaspoons rum extract
1-2 scoops vanilla protein (or 2 pkgs weight watchers vanilla smoothie)
1/4 tsp nutmeg
dash of cinnamon

Directions:

Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool.

Beat the egg whites until soft peaks form. Add to the milk mixture, then add the vanilla, sugar substitute, extract and protein. Mix lightly. Cover and chill.

To serve, pour the eggnog into cups and sprinkle with nutmeg and cinnamon.

My inspirations for this recipe and related posts:

http://www.yummydietfood.com/2008/12/low-calorie-egg-nog-recipe.html

http://www.cdkitchen.com/recipes/recs/60/Low_Calorie_Egg_Nog212.shtml

http://www.oprah.com/food/Dr-Katzs-Better-for-You-Eggnog

Chelly’s Fit Journey

Chentelle Enns: Diary of a Procrastinator

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Filed under Beverages, Eat-Clean, Sweets

Pumpkin Cheesecake Extravaganza

Original Recipe courtesy Paula Deen, 2007

Twist courtesy of my mom’s influence on me to always make things my own.

This is my husband’s favorite dessert.  It being his birthday, I wanted to whip this up specially for my knight in shining armor. Happy birthday sweetheart 🙂

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat
together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap
and refrigerate for 4 hours.

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min

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Filed under Recipes, Sweets

Hazelnut Cinnamon Rolls

Prep Time: 20 min
Inactive Prep Time: 45 min
Cook Time: 35 min
Level: Easy
Serves: 6 servings

Hazelnut Cinnamon Rolls

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown
sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes. Position the rack in the center of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top.
Serve warm.

http://www.foodnetwork.com

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Filed under Breakfast, Buttermilk, Cheese, Frozen bread dough, Sweets