Bake at 400 F
Bake For 16-18 Minutes
In a Large Bowl Combine Dry Ingredients
Combine flour, protein powder, salt and baking soda and spices.
In a Separate Bowl Combine Wet Ingredients.
Add butter to a bowl and melt. 30 Seconds in a microwave should do it. Combine pumpkin, Greek yogurt, eggs vanilla and stevia mix until completely blended
Combine and Bake
Mix ingredients until completely combined, but don’t over mix. Spray down muffin tin for 12 with baking spray. Bake at 400 for 16 to 18 minutes or until golden.
For Cream Cheese Frosting combine 1 cube low fat cream cheese, ½ stick of butter and mix. Both should be at room temperature, you can microwave them for 10 second bursts if you didn’t get them out the night before. Add in 3 tablespoons Stevia and 1 teaspoon cinnamon. Mix and spread on top of your muffin.
Prep Time 45 Minutes
Cook Time 60 Minutes
325 – Calories
15.5g – Protein
Mix Together Dry Ingredients
In a large bowl mix together Flour, Protein Powder, Baking Powder, Baking Soda, Salt, Cinnamon, Ginger, Nutmeg.
Prep and combine Wet Ingredients.
Combine Brown Sugar, Eggs, Molasses, Yogurt, Vanilla into a separate bowl. For best results make sure the ingredients are at room temperature. If you forgot to set them out earlier, microwave on low for 15-30 second bursts.
Shred and Strain Zucchini
Shred the zucchini with a cheese grater. Careful with your fingers. Place the zucchini into a hand towel and bunch up each corner of the towel so nothing will spill out. Squeeze the zucchini over the sink and allow the water to drain, you don’t want too much water in the bread so make sure you are thorough. Squeeze it baby. Combine with WET ingredients
Chop and Bake Walnuts (extra credit)
On a lined sheet pan baked chopped walnuts at 350F for 5-10 minutes. Keep and eye on them, they can burn
Combine and Bake
Combine all ingredients, careful not to overmix. Place the batter into a bread pan and bake at 350F for 1 hour or until a toothpick comes out clean. If you see your bread getting too dark, place tinfoil over the top at any point during the bake.
This bread is very moist. Don’t rush the bake. Allow the bread to fully set in the oven. If you opt out of the nuts the total calories will go down by 49 per slice.
Prep Time 25 Minutes
Cook Time 20 – Minutes
299 – Calories
12g – Protein
In a medium saucepan add in two cups uncooked quinoa and four cups of water. Add in salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and allow to cook for 20 minutes.
Cut all veggies into small bite sized pieces.
Prepare The Dressing
Combine olive oil, vinegar, Lime and Basil to a bowl and mix with salt and pepper to taste. Combine all and serve. Serving size in 8 portions.
Chop while the quinoa is cooking, no need to rush this one. You need to allow time for the quinoa to cool before adding in the ingredients.
Prep Time 10 Minutes
262 – Calories
16 g – Protein
Blend Frozen Ingredients
In a blender add in the frozen Acai, frozen Cherries, frozen Blueberries, Yogurt and Splenda. Blend until completely smooth.
Chop Up Toppings
Chop up some Strawberries, Banana, Raspberries and other fruits of your choice and add them to the top.
Enjoy! We really love finding fresh fruit in season. You are the chef!