Guiltless Brownies and Ice Cream

If you think in order to lose weight, you have to deprive yourself of treats, you are wrong, my friend...very....very...very....wrong. I am a HUGE dessert lover. Actually I might have the biggest sweet tooth on planet earth....seriously. 

The trick is finding ingredients that contain low amounts of fat and sugar but with high amounts of protein. I have been making this ice cream for about 2 years. Actually I started making it around the time my local Red Mango closed down. It was actually one of the saddest days of my life. So not only did I start making it myself, but I recreated a MUCH healthier version. My family begs me to make this on Sunday evenings, because that is how much they love it.

Also it is nearly impossible to have a brownie without some ice cream. Am I right? The only special kitchen gadget you might need is an electric ice cream maker. I'm sure you could use a rock salt one, but trust me and electric ice cream maker is where its at. Twenty minutes later and BOOM! Pure magic. Ice cold magic. 

This is the link to my favorite Ice Cream Maker. Once you start making homemade ice cream you won't ever buy store bought again. Especially when it tastes this good. ENJOY!

Dark Chocolate Dream Brownies

1.5 cups dark chocolate chips

1/3 cup coconut oil (melted)

1 cup plain, nonfat Greek yogurt

1 ½ tsp vanilla extract

½ tsp salt

½ tsp baking soda

½ cup stevia in the raw

¾ cup oat flour (measure after blending oats)

·      Preheat oven to 350

·      Coat 8 x 8 pan with cooking spray. Set aside

·      Melt chocolate chips in microwave in 30 second intervals. Stir in coconut oil

·      Mix in yogurt. Blend well

·      Stir in vanilla, salt, soda and stevia

·      Add oat flour to chocolate mixture. Spread in pan evenly

·      Bake for roughly 27 minutes

·      Allow to cool completely. Place in fridge until right before serving

Vanilla Greek Yogurt Ice Cream

 4 cups plain nonfat greek yogurt

Coconut or vanilla extract

Unsweetened Almond milk or water

1/2-3/4 cup Truvia baking blend

Real Vanilla Bean scraped (optional)

·      Mix the yogurt with the trivia in a medium bowl, add in extract to taste. If you have a vanilla bean, add the scrapings here.

·      Thin "ice cream" base out with either almond milk or water (should only take about 1/4 cup or so. you want the consistency to be that of a normal ice cream base)

·      Allow to site in fridge for at least an hour so that the stevia/sugar blend dissolves.

·      Place in ice cream maker until soft set, about 20 mins ( i like mind more on the harder side, it will melt fast as you serve it)

·      Store any remaining leftovers in freezer.

When thawing ice cream, it will take longer than regular ice cream sue to the high protein content

Coconut Brownie Truffles

Is your meal prep getting a little boring these days? If you are like me and enjoy a sweet something after lunch everyday, this is the perfect little treat to satisfy that sweet tooth. These brownie truffles are full of protein an healthy fats. Sometimes I even have to remind myself that these are healthy, because they taste so good!

Coconut Brownie Truffles

½ cup unsweetened coconut (pulsed in blender)

1/4 cup raw honey

2 TBSP coconut oil

½ cup natural almond butter

1 tsp coconut extract

1 cup oat flour

3 TBSP cocoa powder

1 scoop vanilla protein powder

¼ cup dark chocolate chips, roughly chopped

·      Mix together all ingredients except shredded coconut in stand mixer.

·      Scoop out spoonful size scoops and roll into balls

·      Roll into coconut

·      Freeze until hard. Can keep in fridge for up to 2 weeks, freezer 1 month.

Best way to use those mashed bananas!

Flourless Brownie Bites

3 ripe bananas, mashed

3 TBSP maply syrup or honey

1 cup natural peanut butter

3 TBSP cocoa powder

½ tsp baking soda

½ tsp baking powder

Protein Frosting:

½ cup Greek Yogurt

1 TBSP peanut butter

½ scoop protein powder (vanilla)

·      Combine bananas, syrup and peanut butter. Mix well

·      Add in baking soda and baking powder

·      Divide in mini muffin tins and bake at 350 for 13-15 mins.

·      Allow to cool and top with frosting and fruit of choice

·      Makes 16. These freeze really well!

Chia Pudding 4 Ways

Chia is one of the most versatile superfoods out there. It contains more calcium than a glass of milk in just one small serving. It is virtually tasteless, so you can sprinkle it on salads, throw on top of your smoothie, and even make pudding out of it. This is a great snack you can have anytime during the day. Breakfast or dessert....it's a great choice! Packed with more protein than any other plant source per ounce, it has only 1 carb per serving because of the fiber content....yes low carb and high in protein. I'll take it. These little beauties are so easy to make and whip up in just minutes. The hardest part is waiting for them to set which usually takes about 4 hours. I love to make the Peanut Butter and Chocolate one as my nighttime treat. Which one is your favorite?

Greek Yogurt and Vanilla Chia Pudding

1 cup unsweetened almond milk

1 cup plain nonfat Greek yogurt

2 TBSP maple syrup

1 tsp vanilla extract

1 tsp Truvia (or other granulated stevia)

pinch of salt

¼ cup chia seeds

topping: fruit and granola

·      Combine all ingredients in a small bowl. Mix well

·      Place in jar or other container and cover. Place in fridge

·      Allow to sit in fridge for at least 4 hours or overnight. Give the mixture another couple of stirs.

·      Divide into containers and top with fruit and granola

·      Will keep in fridge for up to 4 days covered. Serves 4

Peanut Butter and Chocolate Chia Pudding

1 cup unsweetened almond milk

¼ cup chia seeds

2 TBSP cocoa powder

1 tsp vanilla extract

2 TBSP natural peanut butter, chunky (I like Adams)

1 TBSP Maple syrup

1 tsp Truvia (or any granulated Stevia)

topping: chopped peanuts and dark chocolate

·      In a small bowl, combine all ingredients. Taste for sweetness, adjust as necessary

·      Place in a jar or other small container for at least 4 hours or overnight.

·      Top with chopped peanuts or dark chocolate

·      Will stay good in fridge for up to 4 days covered. Serves 3

Vegan Coconut Pudding

1 can full fat coconut milk

2 TBSP maple syrup

½ tsp coconut extract

1/3 cup chia seeds

pinch of salt

topping: shredded coconut and mixed berries

·      In small bowl, mix all ingredients together.

·      Place in jar or small container and allow to set in fridge for 4 hours or overnight.

·      Top with coconut and mixed berries

·      Will keep up to 4 days in fridge covered. Serves 4

Tropical Protein Chia Pudding

1 cup unsweetened almond milk

1 scoop vanilla protein powder (whey or vegan)

1/3 cup diced fresh pineapple

¼ c chia seeds

1 tsp maple syrup

1 tsp coconut extract

topping: toasted coconut, fresh pineapple

·      Mix ingredients into small bowl. Make sure protein powder is evenly distributed

·      Pour into a jar or other small container. Place in fridge for at least 4 hours or overnight. Top with toasted coconut and some fresh pineapple. Serves 2