Ad

Topics

Find me on

Twitter Tumblr Facebook Pinterest Google+
Deezer Instagram Amazon Ebooks on Payhip RSS

My e-Cookbook

Encourage me to keep responding to your questions for free

Posts I like

More liked posts Tu parles francais?
My French-speaking tumblr is fitnessfriandises.tumblr.com

Search

Hemp Protein Zucchini Mug Cake
Ingredients for one mug cake:
- 2 tbsp hemp protein (20g)
- 1 egg
- 2 tbsp cooked zucchini
- 1 tsp cocoa
- 1 tsp dark brown sugar (5g) or sweetener
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract

Mix everything in a mug and microwave for 1 minute 30 seconds at 630 Watts. Nutrition facts on fitnesstreats.com/2014/03/hemp-protein-zucchini-mug-cake

I always say to myself "ı am gonna start a diet" but after 2 days ı find my sell eating chocolate cake! Please give me some good advice! :)

cemi99


Make your own healthy chocolate cakes! I got you covered:

■ Chocolate Quinoa Cake
■ Chocolate Fondant made with avocado and whey protein
■ Bean Brownies
■ Chocolate Muffins made with hemp protein/flour
■ Microwave Chocolate Cake made with hemp protein/flour and flax seeds
■ Grain-free Chocolate Cake made with coconut flour

image

A couple of new recipes on my blog fitnesstreats.com

Flourless Chocolate Protein Muffins
They’re made with:
- 1/4 cup hemp protein powder (30 g)
- 1/2 tsp baking powder
- 1 tbsp coconut sugar (10 g) -or your favorite sweetener to your own taste
- 2 eggs
- 25 g dark chocolate
- 25 g chocolate chips (optional)
- flavoring of your choice (optional)

Good to know: this particular recipe doesn’t work with other type of protein powders. Hemp protein powder is the only kind of powder containing enough fiber to give the muffins a nice texture (otherwise the muffins end up like unchewable plastic muffins if you use whey…) The nutrition facts can be found at the end of the article on my blog: www.fitnesstreats.com/2013/08/flourless-chocolate-protein-muffins

Healthy Chocolate Cake
Ingredients for a small cake (6 servings):
- 8 dried apricots
- 8 tbsp water
- 4 tbsp coconut flour
- 3 tbsp cocoa
- 3 tbsp olive oil
- 2 eggs
- 1 tsp vanilla extract

Instructions:
- Cut dried apricots in small pieces. Cover with 8 tablespoons water and place 2 minutes at 900 W in the microwave. Let apricots soak, soften and cool.

- Mix all ingredients together in a food processor (including soaking water from the apricots). Eventually add stevia if you find that the batter isn’t sweet enough for your taste.

- Bake 20 minutes at 220 degrees Celsius.

Protein Pear Chocolate Pudding
3 ingredients: 1/4 cup of chocolate flavored casein powder + 1 pear + 1 tsp cocoa. 
Cooked in the microwave for 2 min at 600W followed by 2 hours in the fridge.
www.fitnesstreats.com/2012/08/protein-pear-chocolate-pudding

(via fitnessfriandises)

Gooey chocolate fondant made of: 
(for 2 servings)
- 1/2 avocado
- 2 tbsp fat-free Greek yogurt
- 3 tbsp unsweetened apple sauce
- 1 tbsp powdered skim milk
- 2 tbsp whey protein (vanilla or chocolate flavor)
- 2 tbsp cocoa

And baked for 10 min at 230 degrees Celsius. 

Estimated nutrition facts per serving: 166 kcal, 10.7 g of protein, 12.4 g of carbs, 4.3 g of sugar, 8.3 g of fat, 3.5 g of fiber.

www.fitnesstreats.com/2012/07/chocolate-fondant 

Hemp Protein Brownies
My first successful experiment with my latest purchase: hemp protein. These brownies are vegan and gluten-free. They’re not a low-calorie food because of the walnuts, cocoa and banana but they have no added sugar & they’re packed with dietary fiber. 

Ingredients: (for 2-3 servings) 
- 1/2 cup walnuts
- 1/4 cup hemp protein powder
- 3 tbsp cocoa
- 1 banana
- drops of chocolate and walnut flavorings (optional ; can be replaced with vanilla and/or almond extract)

I processed everything together and baked the mix for 10-15 min at 200 degrees Celsius.

PMS-cookie: because sometimes a girl just needs a cookie…

Ingredients for one cookie:
- 1/2 avocado
- 1/4 cup vanilla protein powder
- 1 tablespoon cocoa
- 1 to 2 squares of dark chocolate

Mix avocado, protein powder and cocoa in a food processor or using a hand blender. Chop dark chocolate and add to the mix. Bake for only 10-12 min at 180-200 degrees Celsius. (Be careful not to overbake that cookie or it’s going to be too dry.)

The nutrition facts for the cookie are: 457 kcal, 31 g of protein, 27.5 g of carbs, 7.5 g of sugar, 27.5 g of fat, 11.5 g of dietary fiber. If that’s too much for you, you can save 168 kcal, 7 g of sugar and 12 g of fat by omitting the chunks of dark chocolate.

Comparatively, a double chocolate chunk cookie at Starbucks is about the same amount of calories but with 37 grams of sugar and 3 grams of fiber.

A protein cake I made to get rid of sugar-loaded chocolate candy bars someone gave me :)

Comparison between the original chocolate bars and the cake:
- Nutrition facts of one chocolate candy bar: 262 cal, 34 g of carbs, 21 g of sugar, 2 g of protein, 13 g of fat per bar.

versus

- Estimated nutrition facts for a big slice of the ‘candy-bar-recycling’ cake: 166 cal, 18.2 g of carbs, 6.7 g of sugar, 12.9 g of protein, 4.8 g of fat.

Recipe: www.fitnesstreats.com/2012/01/recycling-chocolate-candy-bars

Source facebook.com

Protein Nutella
A substitute for Nutella (a delicious hazelnut spread very popular here in Europe but full of palm oil and sugar)

Ingredients:
- 1/4 cup of vanilla whey protein
- 1/4 cup of casein protein
- 2 tablespoons of cocoa
- 1/2 cup of milk
- a few drops of hazelnut flavoring

Mix everything together (or blend with a hand mixer if you’d like a smoother consistency) and enjoy.  

Gluten-free, Vegan Chestnut Cakes

Ingredients:
- 300 g cooked chestnuts (2 cups)
- 160 g apple sauce (1/2 cup)
- 80 g coconut milk (1/3 cup)
- 50 g mais flour / polenta (1/4 cup)
- 2 tbsps cocoa (or 100 g dark chocolate)
- the sweetener of your choice

Pour all additional ingredients into a food processor and blend everything together. Bake for 20-30 min at 230 degrees Celsius. 

No bake chocolate protein bars
Ingredients:
- 1/2 cup of beans from a can (rinsed to get rid of the can’s liquid. I used white beans but almost any kind of beans will do) 
- 1/4 cup vanilla casein protein (casein protein is slightly better than whey protein in this recipe to get an ‘elastic’ smooth texture ; but you can substitute it with whey protein, the dough is just going to be a bit drier) 
- 1/4 cup cocoa 
- 1/4 cup coconut milk (substitute coconut milk with almond milk to lower fat content.)
- drops of flavorings of your choice (optional)

Directions: Blend everything together in a food processor. You get a mix with a crumbly consistency. Take the mix out of the food processor and press it together to make a paste and form the bars. You get 3 little bars with the quantities above. Pop them in the fridge for 20 minutes to stiffen up.  

Estimated nutrition facts per bar: 181 kcal, 11 g fat, 14 g carbs, 5 g fiber, 2 g sugar, 13 g of protein.  

It would be a nice idea to coat them with dark chocolate to make them look like ‘real’ protein bars but this would add additional calories. And I never keep dark chocolate at home otherwise I’d eat everything in one sitting :)

Chocolate soufflés from Oxygen Magazine. I haven’t try this recipe yet but I’m curious to see if my soufflés turn out as puffy as the one on the photo. (I think cream of tartar isn’t necessary, it just gives more volume to beaten egg whites). 

Loading posts...