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Monday, December 29, 2014

ZUCCHINI BROWNIES

Ingredients: 
1 cup/ 200g zucchini summer squash
1 banana, ripe, medium
1/4 cup/ 60ml milk of choice
vanilla extract
1/4 cup flax seed, ground
1/2 cup coconut oil
120g coconut flour
70g cacao, unsweetened
pinch of salt
1/2 tsp baking soda
pure stevia
1/2 cup dark chocolate, chopped

Preheat the oven to 180°C/ 350°F. Blend all the ingredients except the chocolate. When done, mix in the chocolate chips with a rubber spatula and pour the batter into a baking pan. Bake for about 20 minutes. The center should be moist but not runny. Let the brownies cool before slicing. 

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Saturday, December 27, 2014

Quick dinner recipe: BURRITO WITH MINCED MEAT AND AVOCADO

1 corn or whole wheat tortilla
100 g/ 3 oz fresh minced meat (I used ground turkey)
Mexican spice mix
1/4 ripe avocado
salsa
fresh veggies like red bell pepper, lettuce, cabbage, tomatoes, onion etc

Saute the meat with seasoning and heat the tortilla. When the meat is done (after about 5 minutes) toss it on the tortilla, add avocado, veggies and salsa. Enjoy!

Macros: 355 kcals, 24.4g carbs, 10.2g fats, 40g protein

For more nutritious recipes and fitness tips, please visit my FB page by clicking here

BANANA PROTEIN PANCAKES

1/2 banana
4 egg whites
35 g almonds
pinch of pure stevia
cinnamon
vanilla extract (optional)

Blend all the ingredients together and bake the pancakes 2-3 minutes per side. Serve sprinkled with stevia and cinnamon.

Macros: 319 kcal, 18g carbs, 16g fats, 25g protein

For more delicious and healthy recipes visit my FB page by clicking here

Thursday, November 27, 2014

FLAX SEED WAFFLES

Ingredients:

4 egg whites
1¾ cups almond or coconut milk
¼ cup flax oil
¾ cup zucchini
1 teaspoon vanilla extract
1 ¼ cup whole wheat pastry flour
½ cup flax seed meal
¼ cup oatmeal
2 teaspoons baking powder
1 pinch of pure Stevia
¼ teaspoon salt

Directions:
1. Blend all the ingredients in blender until smooth.
2. Pour about ¾ cup batter onto waffle iron and cook until browned.

Thursday, October 30, 2014

HOMEMADE WHOLEGRAIN CRACKERS! RICH IN OMEGA 3

1 1/2 cups old fashioned rolled oats
1 cup whole wheat flour
1/2 cup wheat germ
2 tablespoons ground flax seed
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons oil (I use a combination of flaxseed oil and walnut oil)
1/2 cup water

Combine dry ingredients in a food processor. Turn on the food processor for about 20 seconds to mix all the ingredients.  Leave the processor on and drizzle in the oil and water. Continue mixing until well combined. 

Divide between two large cookie sheets, place a piece of waxed paper on top and roll until thin. 

Sprinkle with kosher salt, additional wheat germ and any of the following: garlic powder, sesame seeds, poppy seeds, cracked pepper, or dried onion.

Cover with waxed paper again and give one more roll, lightly with the rolling pin. 

Cut into squares with a pizza wheel and bake at 350F for about 20 minutes. Remove any done crackers and place the center crackers in for another minute or so. Cool on the sheet pan on top of a cooling rack.

Saturday, October 11, 2014

POST-WORKOUT ANGEL FOOD CAKE WITH LEMON FILLING

1 cup cake flour
3/4 cup sugar + 2 tablespoons 
12 large egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

I use a silicone pan and I don't grease it. If use a regular baking dish, make sure you grease it well or use the parchment paper.

Heat oven to 375°. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.

Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.

Beating on LOW, add flour mixture and extracts slowly.Make sure you fold in the sides and bottom of your mixing bowl.

Move a knife through batter to remove air pockets.Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan onto a tin funnel to cool completely. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan. Then firmly spank the sides of your pan. You could use a knife but this sometime tears the sides of the cake. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

For the lemon cream filling:
8 scoops of whey protein
2 tsp xanthan gum
lemon extract
enough water to make a pudding-like cream

Mix all the ingredients together and let sit for a while in the refrigerator, then turn your cake over and create a hole. Fill it with the lemon cream and close the hole with the cake you removed.
Refrigerate over night.

TIP: I freeze the single pieces and take them to the gym frozen. The cake thaws in the bag and it tastes just perfect but still cooled when I eat it.

Macros for 1 piece out of 10: 285 kcals, 0.7 g fats, 45.8g carbs, 24.5g protein

For more recipes, nutrition and fitness tips, please visit my FB page by clicking here:

Sunday, September 28, 2014

GLUTEN SENSITIVITY - It's all in your head!

The same professor (Peter Gibson) from Monash University, Melbourne, Australia, who in 2011 released a study that proved gluten sensitivity, now claims that it's all in your head.

The new study on gluten sensitivity released in 2014 show that there's no proof of such thing and that it's all a psychological matter. 

It is not gluten that causes gastrointestinal distress, but rather the FODMAPs. And guess what... bread and its by products are the greatest source of FODMAPs and this is why people who remove bread from their diet feel immediate relief.

In the US only 1.8 millions people is affected by the celiac disease - in contrast to the 18 million who are actually consuming gluten-free foods. It's all about marketing, there's no science proof!

What are FODMAPs?
These are a group of small carbohydrate (sugar) molecules found in everyday foods. These short-chain carbohydrates are incompletely absorbed in the gastrointestinal tract and can be easily fermented by gut bacteria. These sugars also exert an osmotic effect, increasing fluid movement into the large bowel. The fermentation and osmosis caused by these undigested sugars are a cause of major IBS symptoms such as gas, pain, and diarrhea.

Sources of FODMAPs:
http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/

Get the complete study here: http://www.ncbi.nlm.nih.gov/pubmed/23648697

Tuesday, September 23, 2014

LEMON COFFEE-CAKE

2 cups oat flour
4 scoops brown-rice protein (you can use whey but the texture of the cake will be more chewy and spongy)
1/4 tsp salt
1/2 tsp baking soda
8 egg whites
pure stevia
16 oz (480g) applesauce or mashed banana
1 cup water
1 lemon, juice and peel

Mix all the ingredients together and pour into a baking tray. Bake for 30-35 minutes at 180°C/ 350°F.

Enjoy with coffee or tea.

Macros per 1 slice out of 6: 317 kcal, 3.3g fats, 45.8g carbs, 26.9g protein



For more healthy recipes, nutrition and training tips, please visit my FB page by clicking here

Saturday, August 30, 2014

HEALTHY CARROT CHEESECAKE

Beat together:
6 egg whites

Continue mixing and add:
1/2 cup honey
2 bananas, ripe, mashed
2 tsp vanilla extract
1/2 cup flax seed, ground
2 cups oat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg, ground
pure stevia

Fold in:
3 cups carrots (can be grated but i prefer them blended - gives a crunchier taste)

Pour 3/4 of the batter in a baking tray and bake in a preheated oven at 350°F/ 180°F for 10 minutes.

In the meantime prepare the creamcheese filling by mixing together:
600g/ 21 oz creamcheese, low fat
3 eggs or 6 egg whites
1 Tbsp lemon juice
pure stevia
1 scoop whey protein powder, vanilla or cookies and cream flavor work best

Pour the filling over the base and put in the oven for another 10 minutes.

In the meantime prepare the topping by mixing together:
the remaining batter
3 Tbsp flax seed, ground
2 Tbsp coconut sugar
1 1/2 cup oats (if it's not crumbly enough, add more oats)

Top the cheesecake with the crumbs and bake for another 20-25 minutes.

Serve cooled.

macros for 1 serving out of 16:238 kcal, 34.9g carbs, 6.1g fats, 11.9g protein

For more healthy recipes, training and nutrition tips, please visit my FB page by clicking here

Sunday, August 24, 2014

CHOCOLATE-BANANA CHEESECAKE BARS

For the crust:
2 scoops pea protein
4 medium sized bananas, ripe
2 t cinnamon
2 Tbsp flax seed, ground
8 Tbsp cacao, unsweetened
300g/ 10.5oz oats
240g/ 8.4oz oat flour
1 cup fat-free milk
4 Tbsp peanut butter, natural, unsweetened
pure stevia
1 tsp baking soda

Mix all the ingredients together and press 2/3 of the dough into a baking tray. 

For the filling:
4 egg whites
400g/ 14 oz creamcheese, low-fat
2 scoops whey protein, vanilla falvor
Mix the ingredients together and pour over dough. Crumble over the remaining dough. 

Bake on 180°C/ 350°F for about 40 minutes.

Macros for 1 serving out of 8: 521 kcal, 14.4g fat/ 70.2g carbs/ 31g protein

Sunday, August 3, 2014

CREAMY BLUEBERRY FROZEN YOGURT (just 180 calories and 30g protein!)

Blend together:

100g/ 3.5oz Greek yogurt 0% fat
2 egg whites
1/2 cup frozen blueberries
1/2 scoop vanilla whey protein powder
1 cup ice cubes (or more if needed)

Blend everything on low speed till you get a thick and creamy consistency. It may take 5 minutes, depends on how hot it is. The ice must completely melt down so that you get a creamy foam.

Macros for serving: 178 kcal, 14.7g carb, 1.5g fat, 28g protein

Wednesday, July 23, 2014

SUMMER PLUM CHEESECAKE

Yields 8 servings

For the crust:
180g/ 1 1/2 cup oat flour
180g/ 1 1/2 cup oats
180g/ 6.3 oz applesauce
1 ripe banana, mashed
35g/ 1.2 oz almonds, chopped or whole
1 tsp cinnamon
1 tsp baking soda
vanilla extract
6 tsp water or milk
1 1/4 scoop pea protein or brown rice protein
pure stevia
pinch of salt

Mix all the ingredients together and forma ball.

Preheat the oven to 350°F /180°C.

In the meantime core 400g/ 14oz plums and slice them finely. Throw them in a non-stick pan, add 1 tsp lemon juice and 1 tsp corn starch or waxy maize. Bring to a boil over medium heat and let the mixture thicken a little. Add stevia.

For the filling mix together:
4 egg whites
1 1/4 scoop whey protein
400g/ 14 oz low fat or fat-free creamcheese
pure stevia
vanilla extract
1 tsp lemon juice

Use half of the dough to cover the bottom of a smaller pan. Pour over the cooked plums and cover with the creamcheese batter. Crumble the other half of the dough over the cake and bake for 45 min.

Cool before slicing.

Macros for 1 serving out of 8: 336 kcals/ 8.4g fats/ 44.7g carbs/ 20.7g protein


Sunday, July 20, 2014

DOUBLE CRUST PROTEIN PEACH COBBLER

Preheat oven to 180°C/ 350°F

2 tsp lemon juice
1 tsp vanilla extract
pure stevia
500g/ 17.5 oz peaches, cored and sliced (you can use any fruit you like)
1 tsp xanthan gum (optional, but it will make the filling less runny)

For the crust:
300g / 10.5 oz oat flour
120g/ 4.2oz pea or brown rice protein (or more oat flour)
1 tsp cinnamon
1 tsp baking powder
260 ml/ 1cup + 1 Tbsp oat milk (or milk of your choice)
2 Tbsp coconut butter

Mix together all the ingredients for the crust and form a ball. Spread 1/2 of the dough in a smaller baking pan, pour over the peach mixture and cover with the other half of the dough. Make little holes with a fork and bake for 50 minutes. 
Let cool and dust with MCT powder for little sweetness.

Macros for 1 piece out of 6: 378 kcal/ 7.7g fats/ 51g carb/ 23.3g protein

Saturday, July 19, 2014

ZUCCHINI TART WITH PROTEIN CRUST

Preheat the oven to 180°C/ 350°F.

For the crust:
1 tsp baking powder
1 tsp salt
150g/ 1 1/4c oat flour
2 scoops pea or brown rice protein (you can use unflavored whey, but the crust will result more chewy. Otherwise go with more oat flour)
130ml/ 4.4 fl oz milk of choice (I used my home-made oat milk. Get the recipe here: http://feedtheiron.blogspot.it/2013/08/oat-milk.html)
15g/ 1 Tbsp coconut butter

Mix all the ingredients together and form a ball. Let it rest in the refrigerator and in the meantime prepare the filling:

4 zucchini summer squash
1 egg or 2 egg whites
120g / about 1/2 cup skim ricotta cheese (I used Low-fat creamcheese. Cottage cheese can also be an alternative, but I recommend to blend it first)
80g/ about 1/3 cup of a low-fat cheddar cheese or Pecorino Romano (Parmesan also works great), grated
salt
pepper
pinch of nutmeg

Slice the zucchinis in thin slices, about 5 cm (2") long. Mix them with the rest of the ingredients. Roll the dough out and place it in a smaller baking pan. Pour over the zucchini-cheese mixture and bake for 25 min at 180°C (350°F).

Macros for 1 slice out of 6: 221 kcal, 6g fat, 23.7g carb, 17.8g protein


Friday, July 18, 2014

Do you track the water you drink during the day?

This is what I drank yesterday: 8.790 Liters (297 fl oz) of liquids. And it wasn't my workout day (usually I drink 2 liters just during my 1-hour workout). 

And guess what..
I didn't spend the whole day in the bathroom.
I didn't woke up with +8.7 kilos.
I sweat, but not excessively to get my clothes wet.
So, what does this mean?
It simply means that it's hot and we need water more than ever. Just during the night sleep our body releases up to 2 liters of water through perspiration.

Many people drink barely 1 liter (33 oz) of liquids a day. That IS NOT ENOUGH! Water is vital for our body! The human body can last weeks without food, but only days without water. The body is made up of 50 to 75 per cent water and our body needs water to function properly. When you are thirsty, it's already late... your body is already dehydrated!

Symptoms of dehydration
thirst
headaches
lethargy
mood changes and slow responses
dry nasal passages
dry or cracked lips
dark-colored urine
weakness
tiredness
confusion and hallucinations

"The capacity to perform high-intensity exercise, which results in exhaustion within a few minutes, is reduced by as much as 45% (!!) by prior dehydration corresponding to a loss of only 2.5% of body weight in water (Sawka, Young, Cadarette, et al. 1985). 

Monday, July 14, 2014

CRUNCHY PROTEIN ZUCCHINI FRITTERS (yields 4 servings)

2 scoops brown rice or pea protein or 60g buckwheat flour (protein and carb content changes)
500g/ 17oz potato, finely grated
500g/ 17oz zucchini summer squash, finely grated
2 egg whites
salt
black pepper
oregano
garlic

Mix all the ingredients together, preheat a large pan and spread it with coconut oil. Spoon the batter in the pan and cook 3-4 minutes per side.

Macros for 4 fritter (out of 16): 175 kcal, 25.1g carbs, 0.6g fats, 18.3g protein

These are perfect on the go as 6 fritters make a complete meal with a balanced protein and carb content. And I bet your kids will love them, too!

Delicious served with Greek yogurt and chives.

Sunday, July 13, 2014

11 THINGS THAT SLOW DOWN YOUR METABOLISM

#1 Eating Inconsistently At Odd Times From Day To Day

By eating your meal at more or less the same time each day, your body learns when to burn calories as it knows when to expect food. I know eating regularly may be a little challenging, but this is why meal prep is a must. If you have your meals ready, you have no excuses.

#2 Skimping on sleep

Just as sleeping helps to boost your metabolism, sleep deprivation can lower it. A study published in the US National Library of Medicine found that sleep deprivation reduces the amount of energy your body burns while resting.

#3 Not drinking coffee or tea

Caffeine can stimulate your metabolism for a few hours after consumption, according to research published in the American Journal of Clinical Nutrition. So consider this not just permission but encouragement to start off your day with a java or tea fix.

#4 Doing only cardio

Running, biking, swimming, and rowing get your heart pumping, making them super-important for boosting your metabolism. But if you’re not incorporating strength training into your regular routine, you’re missing out on a double whammy. The more muscle you build, the more calories your body will burn, so grab some hand weights, do resistance training using your body weight (i.e., push-ups, lunges, and squats), or ask a trainer to show you how to best use some machines at the gym. 

#5 Dietary Toxins in Processed Foods

MSG, harmful fatty acids and toxic preservatives and emulsifers weaken the thyroid reducing metabolism up to 70% in the long-term. Mice with sustained exposure to the chemical preservatives develop significant abdominal weight gain, early insulin resistance, and type 2 diabetes. Reducing exposure to dietary toxins, sugars, refined carbohydrates and processed foods will keep your metabolism sharp.

#6 Not eating enough

When you cut your caloric intake, your body goes into starvation mode, because in order to survive it holds on body fat. It’s your body’s way of surviving as it doesn’t know when it will receive a full meal again. And when you get your meal, the majority of the calories will be stored as fat. In this way your body creates an energy storage to survive the famine. This slows your metabolism as your body wants to keep hold of the food, rather than burning it for energy.

#7 Sitting still for long periods

A study found that sitting for a long period can make it harder for your metabolism to return to its full working order once you begin to be active again. If your job involves sitting for long periods then try to get up and move about regularly; even if it’s just to get a glass of water - better if you take the stairs and go get it to another storey

#8 Not drinking enough water

Being dehydrated has a direct effect on your metabolism. 70% of your muscle consists of water, so if your body is not fully hydrated, your muscles will struggle to work to their full potential. Dehydration also affects your body’s ability to utilise fat as fuel. Both of these combined means that your metabolism will slow down. Water is also needed to flush waste out of the body (fat included).

#9 Drinking Water Containing Fluoride and Chlorine

Both chemicals in treated water supplies also interfere with normal thyroid function. If your thyroid is sluggish, your metabolism slows down and even becomes dysfunctional. Drinking fluoridated and chlorinated water supplies will guarantee at least some dysfunction in metabolic processes. Drink filtered water whenever possible.

#10 Lacking Protein

Make sure protein is a component in every meal. It assists your body in maintaining lean muscle. Add a serving, like 3 ounces of fish, 2 tablespoons of nuts daily. Research shows protein can up post-meal calorie burn by as much as 35%.

#11 Skipping breakfast

Many people believe that opting to skip breakfast will aid their weight loss, but it actually does the complete opposite. When your body has been without food throughout the night, it needs fuel to keep it going, and by skipping breakfast, you are effectively telling your body to conserve energy, meaning that it will burn calories at a slower rate; slowing your metabolism. A study from the American Journal of Epidemiology found that people who skip a morning meal were 4.5 times more likely to be obese.

Saturday, July 12, 2014

LOW CARB CHOCOLATE CAKE WITH ALMOND BUTTER NUTELLA

For the cake:
720ml/ 24 fl oz egg whites
4 scoops whey or rice protein
120g/ 1cup + 1 Tbsp flax seed, ground
almond extract
vanilla extract
1 tsp MP Flavouring, chocolate and coconut flavor (get it here: http://www.myprotein.com/sports-nutrition/mp-flavouring/10797025.html)
4 Tbsp cacao, unsweetened
pure stevia

Process all the ingredients in the blender and bake in a pre-heated oven at 180°C/ 350°F- Let cool. Slice into 8 pieces. Spread them with Almond butter nutella (recipe follows)

ALMOND BUTTER NUTELLA
120g / 1/2 cup all natural almond butter
1/2 tsp MP Flavouring, chocolate and nuts flavor (if you can't get this one, use 1 tsp unsweetened cacao instead)
Pure stevia

Macros for 1 piece with nutella: 
270 kcal, 10g carbs (of which 6g fiber), 14.8g fats, 28g protein


Saturday, July 5, 2014

TIRAMISU IN A JAR

This is a delicious dessert that you can have on a daily basis.. and YES, even if you are trying to shed some pounds!

For the cake (makes 8 servings):
3 egg whites raw
100 ml (1/3 cup + 1 Tbsp) coconut oil
1/4 cup almond flour
100g/ 3/4 cup + 1 Tbsp oat flour
2 scoops whey - vanilla, chocolate, mocha etc are all flavors that work great
1/2 cup Greek yogurt
pure stevia
almond extract
rum extract
pinch of salt

Blend all the ingredients together and pour into a deep baking tin. Bake for 25 min at 180°C/ 350°F.

Macros per serving: 224 kcal/ 16g fat/ 9.6g carbs/ 12g protein

Now, you can have your cake plain or turn it into a delicious tiramisu. I slice my cake into 8 pieces and freeze them because I like to prepare my tiramisu fresh every morning. Here's the procedure for 1 serving:

Mix 1/4 cup coffee (or more) with 1/2 scoop casein powder and a few drops of rum extract. You can add more coffee if the cream turns out too thick. Drop in your piece of cake, sprinkle it with unsweetened cacao and some powdered stevia. Add a handful of almonds and refrigerate for a few hours.

Macros per tiramisu serving: 350 kcal, 15.5 carbs, 21.3g fats, 26.2g protein


#proteinsnack #tiramisu

Wednesday, July 2, 2014

SUMMER OMELET

This is what I have for my AM snack recently... the summer omelet and a piece of fruit. The omelet is really easy to prepare and it tastes delish even cool.

Here's the recipe:
5 egg whites (adjust according to your protein needs)

1/3 cup cooked/ grilled veggies (I used grilled eggplant, raw red bell pepper and fresh basil. But it tastes delicious also with sauteed broccoli or zucchini or cherry tomatoes and peppers. Use what you like most)

salt, black pepper, garlic or chives

I use the microwave omelet maker which makes things much easier. You can find it here (http://www.amazon.com/BPA-Free-Microwave-Omelette-Maker-Sunflower/dp/B005ODCMEA). Otherwise you can bake your omelet in a traditional way using a pan, but I must admit I'm really bad at flipping it over and with omelet maker with 3 min in microwave you are done with no mess to clean.

Tastes yummy with mustard!


Oh, and can you believe this whole meal has only 146 calories?! Amazing, ha?!

For more healthy recipes, tips and motivation, please visit my FB page by clicking here

Saturday, June 14, 2014

CHOCOLATE MINT PROTEIN ICE-CREAM

Directions:
-1 serving of protein powder (any kind, any flavor. Vanilla or banana work great)
-1 cup of Greek Yogurt or creamcheese (you can even use water)
-3 cups of cubes
- 1/4 to 1/2 tsp of xanthan gum (if it upsets your stomach use corn starch instead)
-cacao, unsweetened
-Peppermint extract or mint leaves
OPTIONAL: 
- nuts or cacao chips etc ( depending on your meal / timing and calorie/goals) 

Blend until it gets super thick, smooth, creamy with no ice crystals. Consistency is just like soft serve.

#icecream #protein #quickmeal #snack #yummy

Tuesday, June 3, 2014

NUTS 'N MORE COPYCAT RECIPES

Step 1:
Make your own peanut or almond butter by toasting the nuts in microwave on high for about 5 minutes. Using a powerful blender or food processor, process the nuts till you get a creamy butter.

Step 2:
Get creative!
CHOCOLATE PEANUT/ ALMOND BUTTER
5 scoops chocolate whey protein
10 tsp unsweetened cacao
150g / 5.2oz peanut or almond butter
pinch of salt
pure stevia

macros per 2 Tbsp: 147kcal/ 3.6g carbs/ 7.8g fats/ 16.8g protein

CINNAMON RAISIN PEANUT/ ALMOND BUTTER
50g/ 1.7oz seedles raisins
5 scoops vanilla whey protein
pinch of salt
pure stevia
1 tsp cinnamon
150g/ 5.2oz peanut or almond butter

macros per 2 Tbsp:159kcal/ 6.5g carbs/ 7.4g fats/ 16.8g protein

COCONUT CHOCOLATE PEANUT/ ALMOND BUTTER
5 scoops chocolate whey protein
10 tsp cacao, unsweetened
40g/ 1.4 oz coconut flour
pinch of salt
pure stevia
150g/ 5.2oz peanut or almond butter

macros per 2 Tbsp:173kcal/ 4g carbs/ 10.2g fats/ 17g protein

Process the ingredients together, transfer to a jar and keep in a coll and dry place.

Enjoy!

Thursday, May 29, 2014

LATE-NIGHT CHEESECAKE IN A MUG

What you need:
1 mug
Lemon juice
1 egg or 2 egg whites
3oz/ 65g creamcheese, low fat
pure stevia
Vanilla extract (optional)

Preparation:
Mix all the ingredients together in a cup and microwave on high for 90 seconds, stopping the microwave and stirring every 30 seconds. The cheesecake will become firm in the fridge so if you want a lighter consistency, microwave for just 60 seconds.

Macros: 134 kcal, 2.5g carbs, 8.3g fats, 12.5g protein

#latenightsnack #muscle #protein