Sweets
Never Settle
Protein/Fiber Chocolate Mini Muffins

I made these Protein/Fiber Chocolate Mini Muffins at home and my kids went crazy for them!! I had to hide them so they wouldn’t eat them all at once!!! – Dr. Ray Powell, MD

Protein/Fiber Chocolate Mini Muffins

Sweet

Protein Fruit Popsicles

 

*Serves 10

Per Serving (1 popsicle): Calories 93, Protein 6.5g, Total Fat 4g, Carbs 6.5g, Fiber 1g

Ingredients: 

  • 1 banana

  • ½ cup vanilla greek yogurt

  • ¼ cup peanut butter

  • 1 cup fairlife milk

  • 2 scoops chocolate protein powder*

    TOPPINGS

  • diced strawberries

  • blueberries

  • shredded coconut

Instructions: 

  • Add all ingredients in blender and blend until smooth.

  • Pour into molds and let freeze 30-40 minutes.

  • Remove from freezer add desired toppings and popsicle stick.

  • Return to freezer and allow to freeze until completely solid.

  • Run popsicles bottom under hot water for a few seconds to remove popsicles from mold with ease.

Banana & Peanut Butter Chocolate Chip Ice Cream Bites

 

*Serves 12

Per Serving (2 bites): Calories 116, Protein 6g, Total Fat 3g, Carbs 18g, Fiber 2g

Ingredients: 

  • 6 very ripe bananas

  • 1/2 cup mini chocolate chips

  • 2 scoops Quest Peanut Butter Protein Powder*

Instructions: 

  • Line a baking sheet with parchment paper.

  • Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet.

  • Cover with plastic wrap and place in the freezer for 1-1/2 hours. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender.

  • You want the bananas to softened just a bit, but still be frozen. Place the bananas in the food processor and pulse/blend until smooth and creamy.

  • Stir in 1/4 cup mini chocolate chips and protein powder.

  • Grease a mini muffin pan with non-stick cooking spray.

  • Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips.

  • Place the muffin pan in the freezer for an hour. Remove the pan from the freezer and pop each bite out with a knife.

  • Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

  • When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

Skinny Caramel Frappuccino

 

*Serves 1

Per Serving: Calories 90, Protein 13g, Total Fat 2g, Carbs 4g, Fiber 0g

Ingredients: 

  • 3 cups ice cubes

  • 1 cup of strong cold coffee

  • 1 cup Core Power vanilla*

  • 2 tablespoons fat-free whipped topping

  • 1 tablespoon Walden Farms caramel syrup*

Instructions: 

  • Simply combine all the ingredients (minus the syrup & whipped topping) in a blender and blend until smooth.

  • Give it a taste and adjust the flavors as needed, adding more Core Power or coffee as you see fit.

  • Pour your frappuccino into a large glass and dollop whipped topping on top, followed by a drizzle of caramel syrup.

  • This caramel frappuccino is best enjoyed right away, but it’s still delicious even after it melts a bit.

Microwaved Baked Apple w/ Yogurt & Granola

 

*Serves 2

Per Serving: Calories 169, Protein 25g, Total Fat 2.5g, Carbs 13g, Fiber 6g

Ingredients: 

  • 2 medium apples peeled and cored

  • 1 teaspoon ground cinnamon

  • 5.3 ounces (1 Container) Yoplait Greek 100 vanilla yogurt

  • 1/2 cup ProGranola Vanilla Cinnamon Cluster*

Instructions: 

  • Peel and core apples, and slice the bottom off each one.

  • Sprinkle each with cinnamon, and rub it all over the outside and inside.

  • Place apples in microwave-safe bowls, and heat in microwave on full power for three minutes.

  • Scoop half of the yogurt into the center of each apple, and top with granola. Enjoy!

FroYo Berry Bites

 

*Serves 3

Per Serving (2 bites): Calories 153, Protein 8g, Total Fat 9g, Carbs 12g, Fiber 3.5g

Ingredients: 

  • 1/2 cup ProGranola*

  • 4 tablespoons Splenda

  • 4 tablespoons coconut oil melted

  • 1.5 cup Greek yogurt, non-fat, plain

  • 4 tablespoons honey

  • 3 cups strawberries and/or raspberries fresh chopped

Instructions: 

  • Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.

  • In a small bowl, stir together ProGranola, splenda, and coconut oil.

  • Spoon a small amount into the bottom of each muffin cup.

  • In a medium bowl, mix together yogurt and honey.

  • Spoon 2 tablespoons into each muffin cup, covering the crust.

  • Top with fresh chopped berries.

  • Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Pumpkin Spice Doughnuts

pumpkin-spice-donuts-vertical1.jpg
 

*Serves 6

Per Serving (2 doughnuts): Calories 150, Protein 12g, Total Fat 8g, Carbs 16g, Fiber 2g

Ingredients: 

Instructions: 

  • Preheat oven to 350° F.

  • Combine the FlapJacked mix, pumpkin pie spice, baking powder and truvia into a small bowl.

  • In another (medium) bowl, combine milk, egg and pumpkin puree.

  • Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. (You should have enough batter for 12 doughnuts.)

  • Bake for 12-14 minutes. Allow to cool for just a moment while you mix the truvia and cinnamon and place in a large resealable bag. Shake each doughnut in the sugar, tap off excess.

  • You will not use all of the sugar mixture- but extra helps coat the doughnuts easier. ENJOY!



ProGranola & Yogurt Parfait

ProGranola-JulianBakery-Cereal.jpg
 

*Serves 1

Per Serving: Calories 199, Protein 27g, Total Fat 4.5g, Carbs 24g, Fiber 13.5g

Ingredients: 

  • 1 Container Vanilla Greek Yogurt, Nonfat

  • 1/2 cup ProGranola® Vanilla Cinnamon Cluster*

  • 12 Raspberries

Instructions: 

  • Layer the following in a cup; 1/4 cup ProGranola, half the container of greek yogurt, 6 raspberries, and repeat.

Easy Savory Crepes

FlapJackedRecipes_EasySavoryCrepes_580x.jpg
 

Recipe makes 4 servings, 2 crepes per serving.

Calories 161, Total Fat 5.5g, Protein 14g, Carbohydrates 14g, Fiber 3.5g.

Ingredients: 

  • 1/2 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*

  • 1/2 cup FlapJacked Buttermilk Pancake & Baking Mix*

  • 1/2 tsp honey

  • 1/8 tsp salt

  • 1 cup almond milk

  • 1 egg + 1 egg white

  • 1 tbsp green onion

  • 1/2 cup grape tomatoes

  • 1/2 sliced avocado

  • 2oz smoked honey turkey breast

  • 1/4 cup non-fat greek yogurt

  • Instructions: 

  • Place Baking Mix, honey, salt, eggs, and almond milk in blender and puree mixture until smooth and bubbles form on the top (about 30 seconds).

  • Add green onions and let mixture sit for 15 minutes. Prior to cooking, give a little stir.

  • Heat a 8" non-stick skillet over medium-low heat. Lightly spray pan with non-stick spray.

  • Add 1/4 cup batter and swirl in pan to cover bottom of skillet. Cover and cook until bottom of the crepe is golden brown and looks dry on top (2-3 minutes).

  • Loosen the edge of the crepe with a rubber spatula then with your fingers, quickly flip. Cook for an additional 1 minute and remove from pan.

  • Place cooked crepe in a covered dish and repeat until batter is gone.

  • Fill with desired fillings and ENJOY!

Brownie-Kabob's

Brownies.png
 

Per Serving (3 pieces): Calories 183, Carbs 9g, Protein 22g, Total Fat 5.5g

Ingredients: 

  • 1 Eat Me Guilt Free Chocolate Brownie

  • 1 Eat me Guilt Free Blondie Vanilla Brownie

  • 4 Strawberries

Instructions:

  • Divide brownies into six pieces each.

  • Cut strawberry into three pieces.

  • Set aside

  • Layer on kabob as follows: strawberry slice, Blondie Vanilla Brownie, strawberry, Chocolate Brownie and strawberry.

  • Repeat on each of the six kabobs.

Vanilla frosted doughnuts w/ sprinkles

donut.jpg
 

*Serves 8 

Per Serving (2 doughnuts): Calories 184, Protein 20g, Total Fat 4g, Carbs 19g

Ingredients: 

Instructions: 

  • Preheat oven to 350°.

  • Whisk all ingredients in large mixing bowl until well combined.Pour batter evenly into greased doughnut pan, you will have enough batter to make a few more doughnuts.

  • Bake for 12-15 minutes until golden and beautiful.

  • While doughnuts are baking, make the glaze. Mix together yogurt and protein powder in a small bowl until well combined.

  • Remove from oven and set on cooling rack for a few minutes. Spread glaze on donuts and top with sprinkles. Enjoy!