Hello everyone! I hope that you all had a great holiday weekend! we kept things pretty low key and i also celebrated a birthday! with having so many food intolerances, i have to bake and cook for myself. what better way to celebrate a birthday than by lifting weights (leg day is my favorite) and baking some brownies! Still struggling with the thyroid issues, but i will be going back in a month to see if the medication is helping normalize my levels. I hope that you all enjoy these recipes, we definitely did!
Birthday Brownies with Chocolate Coconut Cream Frosting
56g Coconut Flour
10g Arrowroot Flour
20g Tapioca Flour
20g Dark Chocolate Cocoa Powder
1-2 tbsp. Stevia
1 tbsp. Baking Powder
1/2 tsp. Baking Soda
10g Dark Chocolate
5g Coconut Oil
120g Almond Milk
4oz Applesauce
1 Egg
3 Egg Whites
1/2 tsp Vanilla Extract
60g Enjoy Life Chocolate Chips
Melt coconut oil and dark chocolate together. Mix wet ingredients together in a small bowl, until combined. Combine dry ingredients in a medium bowl. Mix together, if the batter is too thick add in more almond milk or maple syrup. Mix in Chocolate Chips. Place into greased 8x8 pan and cook for 20-25 at 350 degrees. Cool, then top with frosting.
Frosting Ingredients:
3 oz Avacado
2 oz Japanese Sweet Potato (or regular) - cooked
120 ml Canned Coconut Milk - full fat
20g Dark Chocolate Cocoa Powder Stevia - to taste
Dash of Salt
Maple Syrup or Walden Farms Syrup added until desired consistency is reached.
Directions: Mix all ingredients in a food processor until there are no clumps and it begins to get fluffy. You can eat this on its own or use it to top the brownies.
recipe by Cbfitnesstrainer
Protein Granola Bars
Ingredients:
160 g quick oats
60 g vanilla protein powder
2 Tbsp (14 g) ground flax or 7g flax and 7g chia seeds
1/2-1 tsp ground cinnamon
1/4 tsp salt
1/4 cup (64 g) almond butter (or any nut butter)
1/4 cup (80 g) honey, or maple syrup (I like 40g of each)
1/2 cup (120 ml) unsweetened vanilla almond milk or canned coconut milk
1 tsp vanilla extract
1/3 cup (60 g) mini chocolate chips (dairy-free if vegan)
40g-80g of raisins or any other add ins
Instructions
1. Preheat oven to 350F and prepare an 8x8 baking pan by spraying it with cooking spray or lining it with parchment paper. Set aside.
2. In a large mixing bowl, combine oats, protein powder, flax, cinnamon, and salt. Set aside.
3. In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour wet mix into dry mix and stir until fully incorporated. Fold in chocolate chips.
4. Pour into prepared baking pan. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
5. Bake for 20-25 minutes, until edges begin to turn golden brown.
6. Remove from oven and let cool before cutting into bars.
Recipe by cbfitnesstrainer - Adapted from Running with Spoons.
160 g quick oats
60 g vanilla protein powder
2 Tbsp (14 g) ground flax or 7g flax and 7g chia seeds
1/2-1 tsp ground cinnamon
1/4 tsp salt
1/4 cup (64 g) almond butter (or any nut butter)
1/4 cup (80 g) honey, or maple syrup (I like 40g of each)
1/2 cup (120 ml) unsweetened vanilla almond milk or canned coconut milk
1 tsp vanilla extract
1/3 cup (60 g) mini chocolate chips (dairy-free if vegan)
40g-80g of raisins or any other add ins
Instructions
1. Preheat oven to 350F and prepare an 8x8 baking pan by spraying it with cooking spray or lining it with parchment paper. Set aside.
2. In a large mixing bowl, combine oats, protein powder, flax, cinnamon, and salt. Set aside.
3. In a medium-sized mixing bowl, combine almond butter, honey, almond milk, and vanilla. Mix until fully combined. Pour wet mix into dry mix and stir until fully incorporated. Fold in chocolate chips.
4. Pour into prepared baking pan. Using a spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
5. Bake for 20-25 minutes, until edges begin to turn golden brown.
6. Remove from oven and let cool before cutting into bars.
Recipe by cbfitnesstrainer - Adapted from Running with Spoons.