Healthy.Delicious.Chocolate.CAKE.

The name of this recipe says it all. It’s healthy, delicious and it’s chocolate CAKE! When’s the last time you had a piece of CAKE you didn’t feel guilty about? Probably never.

Choc-Peanut Butter Cup Cake

Some people call their recipes “healthy” and it’s a bit of a stretch, but I guess the word “healthy” can be very subjective. Some people think that if it’s gluten-free it’s healthy, or if there’s no crisco added, oh my goodness it’s healthy! Well, my definition of a “healthy” recipe is a little more strict. I create my “figure-friendly” recipes to be low in carbohydrates with no added processed sugars, and only small amounts of clean fat sources. But most importantly, I LOVE to use protein powder, fat-free Greek yogurt or whipped cottage cheese to make my dessert recipes moist and high in protein.

I guarantee you if you make this cake for a friend they will have no clue that it is a 100% healthy recipe. The natural peanut butter is a great substitute for oil that keeps this chocolaty cake moist and gives it a wonderful peanut butter-y flavor. I plan on being sneaky and making this dessert for Thanksgiving to see if anybody catches on that it’s a guilt-free dessert. 🙂

Ingredients:

1 cup unsweetened applesauce
3/4 cup oat flour (You can also use whole wheat flour, almond flour, etc.)
2 heaping scoops chocolate protein powder (about 3/4 cup)
1/2 cup Stevia in that Raw *great for baking
1/4 cup unsweetened cocoa powder
3 tablespoons organic peanut butter
2 tablespoons ground flaxseed
6 tablespoons cold water
1 tablespoon unsweetened almond milk (you can sub fat-free milk or yogurt, just need the moisture)
2 teaspoons baking powder
1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine applesauce, ground flaxseed, cold water, almond milk and peanut butter. Mix with a wisk or fork until completely incorporated.

3. Add the rest of the dry ingredients to the mixture and stir until a smooth batter forms.

4. Pour the batter into a bread/loaf baking tin. Bake for 25-30 minutes. *Lightly press the center of the cake to make sure  it is done.

Note: Let the cake completely cool. If you cut it while it is still very hot it will be slightly soft in the middle. Let it set and it will have a wonderful “cake-y” texture.

*I used ProGrade Chocolate Meal Replacement Protein powder so the carbohydrates and calories are a little higher. You can lower that carbohydrate content by using a protein powder without the added carbs. 🙂

Cashew Chicken Lettuce Wraps

I LOVE the lettuce wraps that they serve at P.F. Changs. They are seriously AMAZING, but also a little on the

Cashew Chicken Lettuce Wraps

fattening side for what is considered a “healthy” dish. An order of P.F. Changs chicken lettuce wraps will give you 530 calories and 24 grams of fat. An order of P.F. Change vegetarian lettuce wraps will give you a whopping 610 calories and 36 grams of fat. Which is surprising, you’d think the vegetarian version would get you less calories and fat, not MORE!

This is a great recipe that is full of veggies and very low in fat. The only fats I add to the entire recipe is 1/4 cup chopped cashews (189 calories and 15 grams of fat). The flavor in this dish comes from fresh herbs and spices. The cashews and chopped cucumber give these lettuce wraps a really nice crunch while the red pepper gives them a nice, spicy kick!

These are especially great to make when you want to have a fun and creative dinner while still watching your carbohydrate intake. This is one of my favorite Friday night dishes!

Ingredients:
1 lb. thinly sliced chicken breast cutlets
1 bag broccoli slaw
1 head butter bib lettuce
1/4 cup cashews, chopped
1/4 cup cucumber, chopped
1/4 cup green onion, chopped
4 TBSP low-sodium soy sauce
2 TBSP fresh cilantro, chopped
2 TBSP crushed red pepper (use less if you don’t want them too spicy!)
1 TBSP dijon mustard
1/2 teaspoon apple cider vinegar
1-2 garlic cloves, chopped
Light cooking spray

Healthy, Low Carb Dinner!

Directions:

1.) Cut thinly sliced chicken breasts into small cubes. Toss in 2 TBSP of low sodium soy sauce, 2 TBSP crushed red pepper and salt & pepper to taste. Bake at 350 degrees for 15-20 minutes or until thoroughly cooked.

2.) Spray a large saucepan with light cooking spray and sautee chopped garlic and green onion for about 2 minutes.

3.) Add broccoli slaw, cook for about 5 minutes until it begins to soften. I cover it with a lid sometimes to quicken the process.

4.) Add in chicken and chopped cashews, stir until well mixed.

5.) In a small mixing bowl, combine 2 TBSP soy sauce, dijon mustard and apple cider vinegar. Wisk until completely incorporated. Pour over top of the broccoli slaw and stir until all the ingredients are coated with the sauce.

6.) Remove broccoli slaw mixture from heat and place in a large serving bowl. Top with freshly chopped cilantro and cucumber. Add salt & pepper to taste.

7.) Separate butter bib lettuce into leaves and place one on top of the other on a serving dish. Serve and ENJOY! 🙂

Pumpkin Cheesecake Bars

With all the yummy pumpkin recipes going around, I decided to make my own that is sweet, satisfying and won’t ruin your hard earned bikini body during the Holiday season.

Pumpkin is a wonderful seasonal carbohydrate that is low in sugar and packed with antioxidants, dietary fiber, Vitamin A and magnesium. Pumpkin gives baked goods a smooth, silky texture that won’t leave you missing added butter and sugar. 🙂 The first time I made this recipe I made a chocolate brownie swirl cupcake recipe (coming soon), I loved the cheesecake topping but I needed to tweak it a bit, so I did and threw it on top of my pumpkin blondie and made the perfect Halloween/Thanksgiving dessert!

Everyone that has tasted these has loved them and couldn’t tell they are super “healthy”. Give ’em a whirl, even if you eat more than one you aren’t going to do any damage to your hard earned bod! 🙂

Ingredients:
3/4 cup pumpkin purée (unsweetened)
1/2 cup oat flour
1/2 cup Stevia in the Raw
4 scoops vanilla whey protein powder
3 Tablespoons fat-free Greek yogurt
1 Tablespoon coconut oil
2 egg whites
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

Cheesecake Topping:
1/4 cup fat-free Greek yogurt
1 Tablespoon Stevia in the Raw
1 egg white
1/4 teaspoon vanilla extract

Directions:
1.) In a large bowl, combine all dry ingredients and stir until incorporated.
2.) Add the pumpkin purée, 2 egg whites, 3 tablespoons of Greek yogurt and 1/4 teaspoon vanilla extract to the dry ingredients and stir.
3.) Add coconut oil, it should be melted. Stir batter until it is free of lumps. Set aside.
4.) In a small bowl , wisk 1/4 cup Greek yogurt, 1 tablespoon Stevia, 1 egg white and 1/4 teaspoon vanilla extract until completely smooth.
5.) Pour pumpkin batter into a lightly greased 8×8 inch pan. Use a spoon and scoop cheesecake mixture on top of the batter, about 1 inch apart. Use a knife to create a “swirl pattern”.
6.) Bake at 350 degrees for about 18 minutes. ENJOY! 🙂
* Makes 16 bars.