This sorbet can be made using most frozen fruit. I had frozen mango on hand, so that's what I used, but peaches, berries, etc should work as well. This recipe is fast and simple, make before you eat dinner and pop it in the freezer for a bit so it can firm up.
Ingredients (makes 2 servings):
Nutrition Facts for 1 serving:
*Nutrition facts calculated with mango, 1 tbsp 2% milk, and stevia sweetener
Great for an afternoon snack at work or on the go, and full of that banana goodness. These are amazing, simple, and healthy. Keeping snacks like these in the fridge keeps you from going to the vending machine or reaching into the candy bowl in the middle of the afternoon!
1. Preheat oven to 350
2. Put rolled oats into blender to turn them into oat flour
3. Add bananas, milk, applesauce, eggs and blend
4. Empty into a mixing bowl and mix in remaining ingredients
5. Grease your desired pan (bread pan for banana bread, or a 9x9 pan for bars)
6. Bake in oven for 35-40 minutes for bread, or 25-30 minutes for bars
Note: Store in the fridge if not eaten in the first 3 days
Nutrition Information (12 servings):
*Calculated with 2% milk, truvia baking blend for sweetener
These bars are perfect for breakfast or on the go snacking. I've been eating mine as an afternoon snack! Customize mix-ins to whatever sounds good to you!
Protein Oatmeal Bars (Serves 8)
Note that I made 1.5 times this recipe so I used a 9x13 pan in the pictures.
Nutrition Information (8 servings):
*Calculated with egg whites, 2% milk and no mix-ins
As my roommate Amy is fond of saying FALL=SOUP. End of story. And squash also is fall. So what better fall soup than butternut squash? Enjoy with a sandwich or salad to make a meal, or crackers/bread for a snack!
A note about special equipment: I used an immersion blender for this recipe. You can use a regular blender, but note that the soup will need to be cooled slightly first do you do not melt your blender. If you enjoy making soups, I recommend checking out an immersion blender, they are super fun and cool to use!
Nutrition Information (10 servings):
*Calculated with 3 lb butternut squash and 4% fat cottage cheese
As I was making this recipe to take pictures for the blog, my roommates got inquisitive and had to try some. I don't think that they were convinced that my cottage cheese blenderized concoction could taste like cheesecake, but they all decided that it was absolutely delicious. I would be surprised if the 3 servings I had leftover after dinner tonight are still there tomorrow.
This recipe is easy and can be adapted to different tastes. Want chocolate cheesecake? Use chocolate protein powder and pudding mix. Cookies n cream? Do it! This recipe will be basic vanilla, and I'll probably add some adaptations in future posts because it is so easy and delicious!
*based on 1% cottage cheese, 2 Tbsp full sugar pudding mix
This cornbread is the perfect side to a salad, soup, or meat entree. It can also be a great snack, with the right combination of protein and carbohydrate to help get you through an afternoon workout. Best of all, this recipe is easy and takes a total of 30 minutes to make and bake.
Note: This recipe is naturally Gluten Free since it uses only cornmeal instead of flour. This also increases the corn flavor
Nutrition Facts (per slice):
Nutrition Facts calculated based on 2% milk, vanilla 100% Gold Standard whey, and without optional ingredients