Mar 19
These muffins aren’t the prettiest things but they are packed with yummy, healthy ingredients and are mega filling!!  Seriously I am a big eater and if I eat 2 I am not hungry for several hours 🙂  They taste really similar to bran muffins but they don’t have all the sugar that store made bran muffins are usually loaded with.  Also even if you are not a big fan of flax seeds I urge you to try these because the flax taste is barely noticeable-honestly I cannot even detect it.  Flax seeds have lots of fiber and healthy fat too!! These muffins are sweet and super spiced with cinnamon-yummy!!  They also have a really nicely balanced ratio of protein, fat, and carbs.  Store in the fridge for super easy grab and go breakfast or snacks.  To make these gluten free simply use the gluten free versions of all ingredients (It will throw off the nutrition info listed at the end a little but will still be a great healthy muffin!)
Ingredients:
2/3 cup dry oatmeal
2 scoops casein protein powder (vanilla preferred- you can use whey in place but it won’t be quite as good texture wise)
4 tablespoons cinnamon
1/4 cup (or 4 mini packs) flax
1/2 tablespoon baking powder
1/2 cup stevia (or another zero calorie sweetener of choice)
2 mini packs of raisins
7.5 tablespoons liquid egg whites or egg substitute
1 teaspoon vanilla extract
1/4 cup unsweetened vanilla almond milk
Preheat oven to 350.
Mix all dry ingredients in a bowl including raisins.
Mix wet ingredients in another bowl then add to dry and mix everything well.
Mixture will be thick and like a cookie dough texture. Â Divide evenly between 6 muffin tins that were sprayed well with nonstick spray.
Bake for 15 minutes.  They will be dry on top but moist and very dense inside.  They taste really good with a little extra virgin coconut oil slathered on them 😉
Per muffin (using exact ingredients I did)
137 calories
2.8 grams fat
13.87 grams carbs
3.87 grams fiber
13.0 grams protein
Mar 06
This recipe is packed with bacon, cheese, and garlic!!  I used real bacon but you could try it out with turkey or vegan bacon if you want to. It has amazing flavor and I would put this up against any traditional mac and cheese out there!!  Plus this recipe is super easy to prepare and can be assembled the night before then popped into the oven to make it even quicker. I promise if you try this recipe you will never know that I cut out a ton of carbs and fat while doubling the protein when compared to traditional mac and cheese.  All that protein will fill you up way better than a traditional version of white flour laden mac and cheese too!! You will be amazed that something this good can be totally guilt free 😉
Ingredients:
6 ounces (168 grams) uncooked Barilla Plus elbow pasta
16 ounces 1% cottage cheese
1/2 cup Italian style Weight Watchers shredded cheese
8 tablespoons parmesan cheese
8 slices center cut bacon (center cut is a little leaner than regular bacon)
1 tablespoon minced garlic
Preheat oven to 350.
Cook bacon until crunchy then drain on paper towels. Crumble it once it is cool.
Cook pasta according to package directions then drain and set aside.
Add cottage cheese, shredded cheese, parmesan, and garlic to a food processor or blender along with 1 tablespoon of water. Blend this all until it is whipped and makes a very thick cheese sauce. You will need to scrape down the sides of blender at least once to ensure it is totally blended.
Spray a square baking dish with nonstick spray. Add pasta, cheese sauce, and half of the cooked bacon. Stir well to combine and smooth out the top so it is even in dish. (At this point you could pop in fridge if you are making this ahead of time. Just allow dish to come closer to room temp before you cook it)
Bake for 25 minutes. Top with remaining bacon before serving! A simple salad goes perfectly alongside this dish 🙂
Makes 4 servings
Per serving:
374 calories
11 grams fat
34 grams carbs
3 grams fiber
35 grams protein
Recent Comments