Best Banana Bread I've ever had!
Ingredients:
3 ripe bananas
1/2 cup sugar
1/3 cup applesauce (I used one Cinnamon Applesauce Gogo Squeeze)
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 egg
1 scoop vanilla UMP protein powder
Directions:
Preheat over to 350 degrees F. Mash the bananas and add the sugar. Mix until well blended. Stir in the remaining ingredients, until the flour is just incorporated. Pour batter into prepared muffin tins and bake for about 20 minutes or until a toothpick comes out clean. Makes 15 muffins.
*These freeze well too!
3 ripe bananas
1/2 cup sugar
1/3 cup applesauce (I used one Cinnamon Applesauce Gogo Squeeze)
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 egg
1 scoop vanilla UMP protein powder
Directions:
Preheat over to 350 degrees F. Mash the bananas and add the sugar. Mix until well blended. Stir in the remaining ingredients, until the flour is just incorporated. Pour batter into prepared muffin tins and bake for about 20 minutes or until a toothpick comes out clean. Makes 15 muffins.
*These freeze well too!
Go Seahawks! Blue and green inspired food - Spinach Blueberry Protein Muffins
Ingredients:
1 cup of unsweetened applesauce
2 cups of raw spinach (2 big handfuls looked about like 2 cups)
1 egg
2 tsp vanilla
1/2 cup sugar
3 TBS coconut oil (melted)
1/4 cup plain 0% greek yogurt
1 scoop UMP vanilla protein powder
3/4 cup whole wheat flour
2/3 cup oatmeal pureed (i just put it in my magic bullet and pulsed it a few times to make it more of a flour consistency)
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup of blueberries (or more if you like more blueberries in your muffins) You could even add some pecans, raisins or chocolate chips.
Directions: In a food processor (or blender) add the applesauce, spinach, egg, vanilla, sugar, coconut oil and greek yogurt. Pulse until it's nice and pureed (no spinach chunks!). In a separate bowl, combine the protein powder, flour, oatmeal, cinnamon, baking powder, baking soda, cinnamon and salt. Add the liquid to the flour and stir until just combined. Then add the blueberries. Bake in a 350 degree oven for 15-18 minutes. Insert a toothpick to make sure they are done (if it comes out clean, they're done. If they have dough on them, then put them back in for a couple more minutes). Makes a dozen muffins.
1 cup of unsweetened applesauce
2 cups of raw spinach (2 big handfuls looked about like 2 cups)
1 egg
2 tsp vanilla
1/2 cup sugar
3 TBS coconut oil (melted)
1/4 cup plain 0% greek yogurt
1 scoop UMP vanilla protein powder
3/4 cup whole wheat flour
2/3 cup oatmeal pureed (i just put it in my magic bullet and pulsed it a few times to make it more of a flour consistency)
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup of blueberries (or more if you like more blueberries in your muffins) You could even add some pecans, raisins or chocolate chips.
Directions: In a food processor (or blender) add the applesauce, spinach, egg, vanilla, sugar, coconut oil and greek yogurt. Pulse until it's nice and pureed (no spinach chunks!). In a separate bowl, combine the protein powder, flour, oatmeal, cinnamon, baking powder, baking soda, cinnamon and salt. Add the liquid to the flour and stir until just combined. Then add the blueberries. Bake in a 350 degree oven for 15-18 minutes. Insert a toothpick to make sure they are done (if it comes out clean, they're done. If they have dough on them, then put them back in for a couple more minutes). Makes a dozen muffins.
Orange (PROTEIN) Muffins
Ingredients:
1 cup of flour (I used 1/2 cup of whole wheat and 1/2 cup of white flour)
2 scoops of UMP vanilla protein powder
1/3 cup sugar
2 tps baking powder
1/2 tsp cinnamon
1 egg
4 TBS canola oil
1/4 cup plain 0% fat greek yogurt (I used the Fage brand)
3/4 cup of thawed orange juice concentrate (I'm sure you could use real juice from an orange and orange zest, but I didn't have any oranges on hand)
Directions:
Preheat over to 325 degrees. Mix all the dry ingredients together, then put in everything else. Mix until well combined and pour into prepared muffin tins. Bake for 13-18 minutes. This batch made 15 (on the small size) cupcakes.
1 cup of flour (I used 1/2 cup of whole wheat and 1/2 cup of white flour)
2 scoops of UMP vanilla protein powder
1/3 cup sugar
2 tps baking powder
1/2 tsp cinnamon
1 egg
4 TBS canola oil
1/4 cup plain 0% fat greek yogurt (I used the Fage brand)
3/4 cup of thawed orange juice concentrate (I'm sure you could use real juice from an orange and orange zest, but I didn't have any oranges on hand)
Directions:
Preheat over to 325 degrees. Mix all the dry ingredients together, then put in everything else. Mix until well combined and pour into prepared muffin tins. Bake for 13-18 minutes. This batch made 15 (on the small size) cupcakes.
Chocolate Chip Oatmeal Protein Powder Cookies
I've been looking for recipes to make either muffins or cookies that included protein powder. Most of the recipes I found used vanilla and all I have right now is chocolate, so I had to come up with my own concoction. I'm delighted they turned out as good as they did! My boys LOVED them. I would like to make some more adjustments to try to make them a bit healthier and eventually make these a breakfast staple (instead of cereal!)
Ingredients:
1/2 cup butter
2 eggs
1 tsp vanilla
1/3 cup unsweetened cocoa (I used Hershey's brand)
2/3 cup flour
2/3 cup chocolate protein powder
1 tsp baking soda
1/4 tsp salt
3 cups Old Fashioned Quaker Oats Oatmeal
1/3 cup mini chocolate chips
Directions:
Preheat over to 325 degrees. Add the softened butter to your mixer and whip until creamy. Add the eggs and vanilla. Once it's well combined, add the cocoa, flour, protein powder, baking soda and salt. Mix until combined then add the oatmeal and chocolate chips. Place spoonfuls of dough on a cookie sheet lined with parchment paper. Bake for 8-10 minutes (do NOT over bake otherwise they'll be too dry!)
Ingredients:
1/2 cup butter
2 eggs
1 tsp vanilla
1/3 cup unsweetened cocoa (I used Hershey's brand)
2/3 cup flour
2/3 cup chocolate protein powder
1 tsp baking soda
1/4 tsp salt
3 cups Old Fashioned Quaker Oats Oatmeal
1/3 cup mini chocolate chips
Directions:
Preheat over to 325 degrees. Add the softened butter to your mixer and whip until creamy. Add the eggs and vanilla. Once it's well combined, add the cocoa, flour, protein powder, baking soda and salt. Mix until combined then add the oatmeal and chocolate chips. Place spoonfuls of dough on a cookie sheet lined with parchment paper. Bake for 8-10 minutes (do NOT over bake otherwise they'll be too dry!)
Lemon Dream Pudding Cake
Ingredients:
1 package of lemon Oreos
1 bar of cream cheese (8 oz)
1 container of Cool Whip (12 oz)
2 Tbsp of milk
1/4 cup powdered sugar
1 package 3.4 oz Lemon instant pudding
1 package 3.4 oz Vanilla instant pudding
3 1/4 cups milk
6 Tbsp butter
Directions:
1. Crush the package of lemon Oreos (either in a food processor or in a plastic bag).
2. Mix the crushed Oreos with the 6 tablespoons of melted butter. Once it is all combined, pat into a 9x13 pan. Place it in the refrigerator while making the other layers.
3. Next whip the softened cream cheese in a mixing bowl. Once light and fluffy add the powdered sugar and 2 Tbsp of milk. Then add 1 and 1/4 cup of Cool Whip. Spread this mixture over the crushed Oreos and place it back in the fridge.
4. In another bowl, mix both pudding mixes with 3 1/4 cups milk. Beat until it starts to stiffen. Let sit a couple minutes and then spread it on top of the cream cheese layer. Put it back in the fridge for at least 15 minutes to let it thicken a bit more.
5. Finally add the remaining cool whip on top. Refrigerate for a couple hour and it's ready to serve with fresh strawberries or blueberries on top.
1 package of lemon Oreos
1 bar of cream cheese (8 oz)
1 container of Cool Whip (12 oz)
2 Tbsp of milk
1/4 cup powdered sugar
1 package 3.4 oz Lemon instant pudding
1 package 3.4 oz Vanilla instant pudding
3 1/4 cups milk
6 Tbsp butter
Directions:
1. Crush the package of lemon Oreos (either in a food processor or in a plastic bag).
2. Mix the crushed Oreos with the 6 tablespoons of melted butter. Once it is all combined, pat into a 9x13 pan. Place it in the refrigerator while making the other layers.
3. Next whip the softened cream cheese in a mixing bowl. Once light and fluffy add the powdered sugar and 2 Tbsp of milk. Then add 1 and 1/4 cup of Cool Whip. Spread this mixture over the crushed Oreos and place it back in the fridge.
4. In another bowl, mix both pudding mixes with 3 1/4 cups milk. Beat until it starts to stiffen. Let sit a couple minutes and then spread it on top of the cream cheese layer. Put it back in the fridge for at least 15 minutes to let it thicken a bit more.
5. Finally add the remaining cool whip on top. Refrigerate for a couple hour and it's ready to serve with fresh strawberries or blueberries on top.
Chicken Salsa Tortillas
A seriously EASY and delicious dinner!
Ingredients:
1 package of frozen chicken breasts
1 can of diced tomatoes
1 scoop of JD's Salsa in seconds (never heard of this, check it out at, www.jdsalsa.com
Just add these 3 ingredients to the crock pot, turn it on low and let it cook for 6-8 hours. About an hour before you eat you can add about 3 oz of cream cheese (do not use nonfat cream cheese, use either the regular or 1/3 fat free). The cream cheese will just thicken up the sauce a bit. Shred the chicken and serve in warm tortillas with cheese and lettuce. Or serve in a lettuce wrap for those of you trying to watch your waistlines or to be gluten free!
Ingredients:
1 package of frozen chicken breasts
1 can of diced tomatoes
1 scoop of JD's Salsa in seconds (never heard of this, check it out at, www.jdsalsa.com
Just add these 3 ingredients to the crock pot, turn it on low and let it cook for 6-8 hours. About an hour before you eat you can add about 3 oz of cream cheese (do not use nonfat cream cheese, use either the regular or 1/3 fat free). The cream cheese will just thicken up the sauce a bit. Shred the chicken and serve in warm tortillas with cheese and lettuce. Or serve in a lettuce wrap for those of you trying to watch your waistlines or to be gluten free!
Snickerdoodle Cookies
Snickerdoodle cookies have been one of my favorite cookies since I was a kid. My great-grandma made the best ones, and her secret was to under cook them just a bit so they'd be soft and gooey, even a day later. I seriously could have eaten this entire batch! Here's the recipe from my Christmas Cookies cookbook (A Baker's Field Guide to Christmas Cookies, By Dede Wilson).
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
Topping:
1/4 cup sugar
2 teaspoons cinnamon
Directions:
1. Whisk flour, cream of tartar, baking soda and salt together in a small bowl.
2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Add about one-third of the flour mixture and mix on low-speed. Gradually add remaining flour, mixing just until blended. Cover with plastic wrap and refrigerate until firm enough to roll into balls, at least 2 hours or overnight.
3. Preheat over to 375 degrees F. Line 2 cookie sheets with parchment paper.
4. To make topping, combine sugar and cinnamon in a small bowl.
5. Roll dough into 1-inch balls between your palms, then roll in cinnamon sugar to coat. Place 2 inches apart on cookie sheets; gently flatten just enough so they don't roll off. Bake just until light golden brown about 12 minutes - I bake mine just under 10 to keep them soft and goey!
Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
Topping:
1/4 cup sugar
2 teaspoons cinnamon
Directions:
1. Whisk flour, cream of tartar, baking soda and salt together in a small bowl.
2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Add about one-third of the flour mixture and mix on low-speed. Gradually add remaining flour, mixing just until blended. Cover with plastic wrap and refrigerate until firm enough to roll into balls, at least 2 hours or overnight.
3. Preheat over to 375 degrees F. Line 2 cookie sheets with parchment paper.
4. To make topping, combine sugar and cinnamon in a small bowl.
5. Roll dough into 1-inch balls between your palms, then roll in cinnamon sugar to coat. Place 2 inches apart on cookie sheets; gently flatten just enough so they don't roll off. Bake just until light golden brown about 12 minutes - I bake mine just under 10 to keep them soft and goey!
Whole Wheat Applesauce Muffins
Ingredients:
1 1/2 cups whole wheat flour
1 cup sugar
1/2 cup oil
1 cup applesauce
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
Place all the ingredients into a bowl and mix until well blended. Bake at 375 degrees for 15-20 minutes. This makes 12 muffins.
1 1/2 cups whole wheat flour
1 cup sugar
1/2 cup oil
1 cup applesauce
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
Place all the ingredients into a bowl and mix until well blended. Bake at 375 degrees for 15-20 minutes. This makes 12 muffins.