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Strawberry Cheesecake Protein Smoothie

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Strawberry Cheesecake Protein Smoothie

After 4 full (FULL) days in LA I think it is safe to say that Southern California is Heaven on Earth. Legitimately. When you wake up the weather is perfect and when you go to bed the weather is perfect. The sun is somehow always shining and the birds are always chirping. It’s just perfect.

I can’t begin to tell you how amazing of an experience the Propel Ambassador Shoot was. I feel like I’ve been best friends since kindergarden with the 6 other ambassadors that went. There was an instant connection,  so much laughter, and such great energy! At the end of this recipe, there are some inside photos of the weekend- but I will have a much more thorough round-up next week with TONS of photos. 

Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!

I made this smoothie the day before I left for the trip. My friend Booke made me a similar smoothie the other day after a workout and I’ve been raving about it since and decided to remake something similar. Her secret ingredient was about a teaspoon of sugar-free pudding mix and some sugar free caramel syrup.

My secret ingredients are… Vanilla Sugar Free Pudding Mix and Crushed Graham Crackers!

Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!
Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!

Graham cracker crumbs are so easy to make. All you have to do is put them in your food processor or Magic Bullet and whirl away. They are my all time favorite thing to sprinkle on top of my froyo for a little extra texture. 

Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!

1 tablespoon on the inside and 1 tablespoon sprinkled on top. You could even use homemade graham crackers if you need a gluten free version or aren’t a fan of the store bought kind. 

Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!

This recipe would be perfect for an on-the-go meal that’s so delicious it tastes like dessert. It’s about 340 calories but packs in more than 25 grams of protein! #ZING Now that’s my kind of shake! 

Strawberry Cheesecake Protein Smoothie- a delicious on-the-go meal packed with over 25g protein!

I haven’t had time to go into detail just yet on the past for days in LA with the Propel Team…but here are some iphone photos and a little behind the scene look. 

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Strawberry Cheesecake Protein Smoothie & Scenes from the Weekend

Strawberry Cheesecake Protein Smoothie

  • Author: Sandra
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Ingredients

Scale
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen banana
  • 1 scoop strawberry protein powder
  • 1/4 cup vanilla/strawberry yogurt (any kind will work…I used Greek nonfat)
  • 1 teaspoon Sugar Free Pudding Mix
  • 1 tablespoon graham cracker crumbs + 1 tablespoon graham cracker crumbs (1 sheet)
  • 1 cup unsweetened almond milk

Instructions

  1. Place all ingredients in a magic bullet or blender. Blend until smooth. Then, sprinkle on 1 additional tablespoon of graham cracker crumbs. (To make graham cracker crumbs, place graham crackers in a magic bullet or food processor and mix until finely ground)

Nutrition

  • Calories: 341
  • Fat: 6g
  • Carbohydrates: 48g
  • Fiber: 5.5g
  • Protein: 25g

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Coconut Chocolate Peanut Butter Snack Bars

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Coconut Chocolate Peanut Butter Snack Bars

Quite honestly I’m a little pissed, you guys.

I’m pissed.

because.

no one told me about National Peanut Butter Day…until the day actually arrived (Friday).

I MEAN LETS GET REAL. 

Coconut Chocolate Peanut Butter Snack Bars

It’s all good because I’ve been celebrating ever since. WITH LOTS OF PEANUT BUTTER.

PB in my oats. in my smoothies. on my sandwiches. on a spoon.

Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT

Not going to lie. In my mind every day is Peanut Butter Day…so nothing has really changed over the past couple of days, BUT it would have been nice to properly celebrate on the day of 

So these snack bars are actually BOMB. I was inspired by my Healthy Peanut Butter Rice Crispy Treats. You HAVE to try them! 

Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT

All you need are a few ingredients for this Coconut Chocolate Peanut Butter Snack Bars recipe. You don’t even need an oven! 

  • Puffed Millet (or brown rice)
  • Unsweetened Coconut Flakes
  • Cocoa Powder
  • Peanut Butter
  • Honey
  • Brown Rice Syrup

They are rather simple to make as well. You pretty much mix everything together in a bowl, press the mixture into a baking sheet, freeze it, and drizzle some chocolate pb sauce on top with a little sprinkle of more coconut. 

Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT
Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT

I started off using the finger method and then transferred to using my spatula. It was much easier to get things evened out! 

Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT

Herrowww beautiful chocolate sauce.

Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT
Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT
Coconut Chocolate Peanut Butter Snack Bars #Fitfluential #EAT

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Coconut Chocolate Peanut Butter Snack Bars

Coconut Chocolate Peanut Butter Snack Bars

  • Author: Sandra
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Ingredients

Scale
  • 5 cups puffed millet
  • 1/4 cup cocoa powder
  • 1/2 cup creamy peanut butter + 2 tablespoons divided(I used All-Natural Jiff)
  • 1/4 cup honey
  • 1/4 cup brown rice syrup
  • 1/3 cup dried coconut flakes
  • 3 tablespoons vegan chocolate chips

Instructions

  1. First, line a cake pan with parchment paper, set aside.
  2. Next, in a medium size bowl, melt peanut butter. Then, add in honey and brown rice syrup and mix.
  3. In a large bowl, mix together 5 cups of puffed millet and ¼ cup of cocoa powder. Then, add in peanut butter mixture and mix, making sure the puffs are thoroughly coated. Finally, add in dried coconut flakes, and mix again.
  4. Evenly spread mixture onto cake pan, and use a spatula or your fingers to press puffs into the pan. If you use your fingers, you may need to get your hands wet!
  5. Place pan into freezer for about 20 minutes. Then remove and slice.
  6. While the bars are in the freezer, prepare peanut butter chocolate sauce. Melt about 3 tablespoons of vegan chocolate chips and mix with 2 tablespoons of peanut butter.
  7. Top bars with peanut butter chocolate sauce and a sprinkle of more coconut flakes!

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Coconut Oil Zucchini Bread

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Coconut Oil Zucchini Bread

Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!

Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!

Anyone else crave a giant cup of coffee and carbs come 2PM? It’s like clockwork…every. single. day. Sometimes a ball just doesn’t do the trick (did I just say that?) and I want something a little bit more hearty like a slice of bread!

As a kid I wouldn’t touch zucchini bread because veggies + sweet = not possible.

FALSE. I finally tried my mom’s zucchini bread because she added chocolate chips and fell in love! 

Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!

In this recipe I really wanted to focus on using as many whole ingredients as possible. Let’s check out the line up.

  • White Whole Wheat Flour
  • Coconut Oil
  • Apple Sauce
  • Zucchini
  • Coconut Sugar
  • Almond Milk
  • Maple Syrup

Seriously PERFECTION and guilt-free! 

Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!

Perfectly moist and THE BEST SNACK EVER.

Especially with a latte on a cloudy day. Speaking form experience, here 

Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!
Have too many zucchinis in the garden? Make yourself some delicious coconut oil zucchini bread made with 100% whole grains and no butter!

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Coconut Oil Zucchini Bread

Coconut Oil Zucchini Bread

  • Author: Sandra
  • Total Time: 1 hours 15 minutes
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Ingredients

Scale

1 cup shredded zucchini, unpacked*

1.5 cups white whole wheat flour

½ cup coconut sugar

½ teaspoon baking soda

½ teaspoon baking powder

⅛ teaspoon salt

½ teaspoon cinnamon

⅓ cup apple sauce, unsweetened

¼ cup coconut oil, melted

1 teaspoon vanilla

3 tablespoons maple syrup

1 egg, whisked

1 and ¼ cup almond milk, unsweetened

Instructions

  1. First, preheat oven to 350ºF and spray a bread pan with coconut oil cooking spray. Set aside.
  2. Next, place dry ingredients in a medium size bowl and mix until combined.
  3. Prep zucchini by using a small cheese grater to shred it. Then, place shredded zucchini into your palms and squeeze as much water out as possible. You will have to do this multiple times as zucchini has lots of water in it!
  4. Place wet ingredients in a large bowl and mix until combined. Then, slowly add dry ingredients to wet and mix until your batter is completely combined.
  5. Pour batter into bread tin and bake at 350 for 50-60 minutes or until a toothpick comes out clean.

Notes

Make sure you squeeze as much water out of the zucchini as possible! You can either squeeze it in your palm or use a cheesecloth or paper towel.

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Lower Calorie Oatmeal Rasin PB Balls

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Lower Calorie Oatmeal Rasin PB Balls

I can’t believe I haven’t used raisins in any of my ball recipes yet.

It’s weird…whenever I see a recipe that has raisins in it, I automatically classify it as healthy. Like Oatmeal Raisin Cookies or Fruit Cake. It just sounds healthy, but is it?

Now that I got my random thought of the day out there, I wanted to make a pb ball that didn’t have as many calories as my typical ball. You don’t really need THAT much honey to sweeten things, so I halved it and substituted the rest for h20.

Lower Calorie Oatmeal Rasin PB Balls

Honestly, the balls stuck better with half water AND tasted just as good!

Lower Calorie Oatmeal Raisin PB Balls

Yields: 12-13 balls (mine made 13)

Ingredients

  • 1C oats ground into oat flour
  • 1/4C peanut butter, smooth
  • 1/8C honey
  • 1/8C water
  • 1/3C raisins

Method

  1. In a small food processor, process oats for 15-20 seconds, turning your oats in to oat flour.
  2. Add the rest of your ingredients and process for about a minute, or until it becomes doughy. (You may need to add a squirt more of honey (or even water to save calories) if it is still too dry.)
  3. Using a small cookie scoop, scoop out the dough and role between your palms forming a ball.
Lower Calorie Oatmeal Rasin PB Balls

75 Calories | 3g Fat | 11g Carbs | 2.2g Protein

Lower Calorie Oatmeal Rasin PB Balls
Lower Calorie Oatmeal Rasin PB Balls
Lower Calorie Oatmeal Rasin PB Balls
Lower Calorie Oatmeal Rasin PB Balls

Alright I’m going to go play with my iphone 5

AWW YEA!

Pre-order!

Also…you should totally follow Anytime Fitness on Instagram…I may or may not be instamgrammin’ on behalf of AF!

Happy Hump Day!

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Power Puff Balls

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Power Puff Balls

I’m a snacker. It’s true. I’m always hungry.

Which is why I turn to balls. They are the perfect bite sized treat to satisfy my constant hunger! Lately, I’ve playing around with different add-ins, giving myself more protein and fiber. 

Today’s recipe is a spin off of my Bird Food Balls that I made last year…They are gluten-free, dairy-free, and vegan (I think).

Power Puff Balls

I get POWER from the chunky peanut butter and chia seeds and PUFF from the millet Puffs.  Hence…Power Puff Balls! (Not to be confused with…Bubbles, Blossom, and Buttercup.)

Power Puff Balls

I was always Bubbles

Power Puff Balls

*If you don’t freeze them, they wont stay stuck together! They taste better frozen anyways

Power Puff Balls

My original thought was dark chocolate chips, but I didn’t have any. The carb chips actually work quite well! I think it’s because I didn’t use honey. Agave doesn’t have that overpowering flavor like honey, so it worked well with the carob chips! 

Power Puff Balls
Power Puff Balls

How could you not like these. They fit perfectly in your hand!

Power Puff Balls

Are you a snacker?

What Power Puff Girl are you?

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Power Puff Balls – Fit Foodie Finds

millet puffs recipe

  • Author: Sandra
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Ingredients

Scale

2C millet puffs

1/4C chunky peanut butter

2–3T agave nectar

2T chia seeds

handful of carob/chocolate chips

Instructions

  1.  In a large bowl, melt peanut butter and agave nectar in the microwave for about 20 seconds.
  2. Then, add in the rest of the ingredients and mix.
  3. Spoon mixture into baby muffin liners and freeze for about an hour.

Notes

If you don’t freeze them, they wont stay stuck together! They taste better frozen anyways

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Single-Serve Peanut Butter Muffin 2 Ways

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Single-Serve Peanut Butter Muffin

So the entire time I was making this recipe this was going through my head on repeat:

“Peanut butter jelly time, peanut butter jelly time, peanut butter jelly time…”

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

You could say that that song would be part of my theme song.

Of course the Fit Foodie Lee theme song would most likely be sung A Cappella and a mashup of classic rock, 90’s, and techno. Duh.

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Ingredients for Single-Serve Peanut Butter Muffin

  • peanut butter
  • almond milk
  • coconut oil
  • egg
  • all-purpose flour
  • ground oat flour
  • coconut palm sugar
  • baking powder
  • applesauce

This muffin though. IS just PERFECT.

When it’s that time of the month (yeah I said it!), I crave carbs like it’s my job. All I want to do is eat cereal and baked goods. I’ve learned that I just need to give my body what it’s craving in order to satisfy that craving. That’s why I L to the O to the V to the E single-serve recipes.

Uh…I made an entire e-book on them…and just lowered the price to $7.99! 

As you can see from the title of this recipe- I created two different variations of the same muffin. One vegan (using a chia egg) and one not vegan (using an egg white).

I am no vegan connoisseur when it comes to baking, but I thought it would be an interesting project. Plus I know a lot of FFF readers enjoy vegan recipes! Let’s talk about how the two variations turned out.

The Non-Vegan Muffin turned out…

  • Fluffy
  • Moist
  • Perfectly Cooked

The Vegan Muffin turned out…

  • Dense
  • Chewy
Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Here is a better angel of the two. You can see how much taller the non-vegan muffin turned out. What an egg can do I tell you! They both had the same nummy flavor, just different texture and properties.

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Let’s face it. How did I really eat my muffin?

With a smear of peanut butter and some chocolate chips. #HAZZAH

Single-Serve Peanut Butter Muffin 2 Ways #glutenfree #vegan #recipe

Are you a vegan baker? Any tips and tricks for veganizing baked goods?

What would your theme song be like? Don’t be shy…let’s hear it!

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Single-Serve Peanut Butter Muffin 2 Ways

Single-Serve Peanut Butter Muffin 2 Ways

  • Author: Sandra
  • Total Time: 21 minutes
  • Yield: 1 muffin 1x
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Description

 

Ingredients

Scale
  • 1 tablespoon peanut butter, creamy
  • 1 tablespoon almond milk
  • 1 teaspoon coconut oil
  • 1 egg white
  • 1 tablespoon gluten-free all-purpose flour
  • 1 tablespoon ground oat flour
  • 2 teaspoons coconut palm sugar
  • ⅛ teaspoon baking powder
  • omit egg white
  • chia egg: ½ teaspoon chia seeds + 2 teaspoons water
  • 1 tablespoon applesauce

Instructions

  1. First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, mix all wet ingredients together. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 15-17 minutes.
  2. First, preheat oven to 350ºF and spray a single muffin tin with coconut oil cooking spray. Set aside. Next, prep your chia egg, by mixing together chia seeds and water. Let sit for a few minutes or until the chia seeds become slimy and expand. Add the wet ingredients (omit egg white, sub applesauce) and mix. Then, add in dry ingredients and mix until smooth. Transfer batter into muffin tin. Bake at 350ºF for 20-22 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes

Nutrition

  • Serving Size: 1 muffin
  • Calories: 264
  • Fat: 14

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