PEANUT BUTTER CUPS Recipe
-1 scoop chocolate whey protein powder
-1 TBSP all-natural peanut butter
-1 TBSP unsweetened cocoa powder
-1-2 packets of Stevia
Method for Peanut Butter Cups
-Blend all the ingredients together in a blender
-Divide the peanut butter mixture into round muffin tins (USE a SILICONE tray!!!), filling about 3/4 full.
-Place filled muffin tin in freezer and let freeze for about an hour or until firm (Freeze any extra peanut butter cups for up to five days)
I highly recommend this recipe!
(Source: OXYGEN Magazine. August 2011 issue)
Avena - Healthy Oatmeal Shake
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 123.9 • Fat: 1.8 g • Protein: 6.8 g • Carb: 21.3 g • Fiber: 3.2 g
- 1/2 cup quick oats
- 2 cups water
- 1 cup fat free milk
- 1 cup ice
- 3 tbsp sugar
- 2 tsp ground cinammon
Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.
In a blender add milk, sugar, cinammon. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice. Enjoy!! Makes 4 cups.
This sounds so amazing, I’m going to have to try it tomorrow. Maybe with peanut butter? Or honey instead of sugar? Or whey protein powder? The possibilities are endless!
The site has so many other great recipes, in particular some healthy cupcake recipes that I think I’ll be trying out for my birthday partaay, (which is the 4th by the way!)
This recipe minus the frosting is vegan, which makes me super happy! Soon as I find a good vegan frosting that would work for this recipe, I’ll make a new post all about it! If you have one please submit it! I would be so excited to try it!
-yellow cake mix (18.25 ounces)
-two 20 ounce cans of crushed pineapples
-one 8 ounce package of cream cheese (can also use 1/3 less fat cream cheese)
-marsh mellow topping (7 ounces)
1. combined cake mix and one can of undrained pineapples.
2. mix well until one consistency.
3. fill into cupcake liners and bake for recommended time on box or until tooth pick can be inserted and come out clean.
4. (frosting) combined one can of drained pineapple, marsh mellow topping, and cream cheese.
5. blend with hand mixer until consistent.
6. refrigerate. frost cupcakes when cool, and refrigerate again until ready to be eaten.
Cupcake w/o frosting: Old Points: 2 pts • Points+: 3 pts
Calories: 93.5 • Fat: 0.8 g • Protein: 0.5 g • Carb: 20.9 g • Fiber: 0.2 g• Sugar: 12.2 g
Cupcake w/ *frosting: Old Points: 3 pts • Points+: 4 pts
Calories: 140.2 • Fat: 2.8 g • Protein: 1.2 g • Carb: 27 g • Fiber: 0.3 g• Sugar: 16.4 g
*remember this might very if you don’t use 1/3 less fat cream cheese. (I didn’t) Also varies on the marsh mellow topping you use.
**not an exact science^^
The cupcake part sounds especially yummy. Though I think I’d try something different for the frosting. And maybe a different cake batter…? Either way, YUM.
You will need:
-1/2 cup whole grain quick oats (prepared with water - 150 calories)
-1 egg, cooked over-easy (cooking directions - 70 calories)
-A sprinkle of reduced-fat mozzarella cheese (optional)
-Pepper to taste (optional)
**Remember: Oats can be savory too! Picture the oats as whole grain toast. People normally perceive oats as sweet because they are usually mixed with sugary/sweet ingredients.
These have become my go-to snack.
So soso-so good.
ugh they are so great.
mm mmm! just bought more today! :)
***** THE FAME OF HEALTH and FITNESS’s CLEAN EATING PANCAKES *****
These pancakes are to DIE for! I promise you’ll never go back to your other pancakes again… and it’s okay to eat these everyday because they are CLEAN!!
*Makes 1 serving*
Blend the following ingredients:
- 35g of uncooked Quick cooking oats (or 1/4-1/2 cup)
- 1/2 TBSP flax seeds (optional)
- 35g cottage cheese or 1/4 cup (optional - but cottage cheese makes them fluffier)
- 5 egg whites
- pinch of baking powder
- cinnamon (to your liking, I use 1-2 TBSP)
- 1/2-1 packet of Stevia or Splenda (optional - to add extra sweetness)
- 1/4-1/2 scoop whey (optional)
Heat up a medium pan and spray your pan with olive oil PAM. Add 1/3-1/2 of your batter to your pan, cook, flip, remove, and repeat for the remaining batter.
When your pancakes are ready, add 1 TBSP of all natural PB or almond butter, 1-3 TBSP of sugar-free syrup, and fruit (I prefer using one whole banana or mix half a banana and berries).
Enjoy! If you try this recipe, I’d love to hear about it! BTW, the pancakes are delicate so treat them with care when flipping them and I recommend cooking one at a time.
NOTE: I have tried my pancakes using all of the above combinations and they are all wonderful but my usual go-to recipe is:
- 35g of uncooked Quick cooking oats
- 1/2 TBSP flax seeds
- 5 egg whites
- pinch of baking powder
I look forward to trying this ASAP.