Tag: desert

Carrot Cake Overnight Oats

We usually share our recipes for evening deserts, but how about an overnight desert ready to be consumed for breakfast? It still has our favourite oats in the recipe! It’s an overnight oats inspired by a carrot cake. Vegan-Carrot-Cake-Overnight-Oats-sq-8Yield: 2 portions, prep time – 10 minutes, total time – 10 minutes

Macros

Total calories per serving: about 200kcal

Protein – about 10g

Carbs – about 34g

Fat – about 3.4g

Ingredients

  • 80g organic porridge oats
  • ½ cup carrot, finely grated (that’s about 1 big or 1 ½ medium carrots)
  • ½ scoop vanilla protein powder
  • ¼  tsp clove (powder)
  • ¼  tsp cinnamon (powder)
  • ¼ tsp nutmeg (powder)
  • 1 Tbsp chia seeds
  • 2 Tbsp raisins
  • ½ Tbsp sweetener
  • 1 ½ cup almond milk, unsweetened
  • Flaked almonds, walnuts, berries (to decorate)Oats-and-Carrots

Instructions

  • Finely grate carrots
  • Add carrots to oats, protein powder, spices, chia seeds, sweetener, raisings and mix together
  • Pour in milk to the mixture and stir
  • Place in the fridge overnight.
  • If the oats look a bit too thick for your liking, you can add a splash of almond milk before serving.  Top with almonds, walnuts or raspberries and have a good start to the day!

Enjoy!
*The oats could stay refrigerated for up to 3 days

Homemade Nutella spread

A while ago we discovered this homemade Nutella recipe. Unlike its shop counterpart, this Nutella chemicals and sugar free. The spread goes very well with rice crackers. Just remember to stop yourself on time.Chocolate-Hazelnut-Spread-aka-Nutella

Yield: 235g, prep time – 5 minutes , cooking time – 5 minutes, total time – 10 minutes

Macros

Total calories per 100g:  about 620 kcal

Protein – about 15g

Carbs – about 5g

Fat – about 60g

Ingredients

  • 170g organic hazelnut butter
  • 2/3 tsp of liquid Stevia
  • 1 scoop Chokolate whey protein 
  • 1/3 cup almond milk
  • 65g sugar-free chocolate chips
  • 1/4 tsp. vanilla extract
  • ¼ tsp Himalayan salt (optional)13ab0f00da7e5f3d6ba867e744b544f1

Cooking instructions:

  • Melt the chocolate chips over a double boiler to 40-45C.
  • Add melted chocolate, sweetener, protein powder, almond milk, vanilla extract & Himalayan salt to hazelnut butter and mix.
  • Blend until well incorporated. Transfer to an airtight container or clean jar and store at room temperature for everyday use for up to 2-3 weeks.

Enjoy!

Source: http://triedandtasty.com/three-ingredient-nutella/

 

Amazing Homemade Chocolate Praliné

This homemade pralinés are mindblowing! It’s sugar and chemicals free. Once made, it can be frozen and stored in the freezer for two weeks, but believe, they won’t last that long!paleo-and-vegan-double-decker-raw-chocolate-easter-eggs-10-940x705

Yield: about 15 pralinés (Tbsp size), prep time – 5 minutes, cooking time – 35 minutes, cooling time – 3 hours, total time – 4 hours

Macros

Total calories per praliné:  about 108 kcal

Protein – about 2g

Carbs – about 5g

Fat – about 10g

Ingredients

  • 1 cup almond or peanut butter
  • 2 Tbsp Stevia sweetener
  • 1 ½ Tbsp oat flour
  • 1 vanilla pod
  • 1/2 cup sugar-free dark chocolate chips
  • 2 scoop of peanut butter/chock whey protein 
  • 2 Tbsp salted peanut pieces (optional for decoration)

Cooking instructions:All+of+It+-+Vegan+Dark+Chocolate+Peanut+Butter+Easter+Eggs

Directions 

  • Split the vanilla bean down its length using a paring knife and scrape out the seeds
  • To prepare the filling, mix together almond butter, stevia, whey protein, oat flour, and add vanilla seeds. Stir until the mixture will become smooth
  • Divide the mixture into 15 equal balls and roll them into a ball. Once they are all round, place them on a baking sheet and cool them down for 10 minutes while you melt the chocolate chips
  • Melt the chocolate chips on a low heat, until the chocolate reaches 40-45C (that’s the best degree for chocolate as, it will give a shiny look to praliné)
  • Using a fork, dip each ball into the chocolate and stir to coat. Place back onto the parchment paper. Repeat with remaining balls.
  • Drizzle any remaining chocolate over the tops and sprinkle peanut pieces to decorate, if desired.
  • Put praliné into the fridge until it gets set.

Enjoy!

Honeydew Melon Sorbet

Let’s cool ourselves down with this honeydew watermelon sorbet. It’s light, refreshing and VEGAN!

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Yield: 400-500gr (depending on the size of the melon), prep time – 5 minutes, cooking time – 10 minutes, cooling time – 4-6 hours, total time – 4 hours 15 minutes

Macros

Total calories per 100g portion – about 58kcal

Protein – 1.4g

Carbs – 13.4g

Fat – 0.3g

Ingredients

  • 1 honeydew melon, cubed
  • 1 Tbsp. freshly lime juice
  • 3 Tbsp honey
  • ¼ cup water
  • Zest of lime or mint leaves (for decoration)honeydew-melon-fruit-34733483-4272-2848

Directions

  • Cut melon into cubes
  • Put the cubes onto the baking sheet, layered with baking paper. Leave enough space in between the cubes to allow for even freezing.
  • Freeze the honeydew overnight, or until completely frozen (4-6 hours).
  • Once the honeydew cubes are frozen, put them into the food processor. Add lime juice, honey, and water, and pulse until the honeydew becomes crumbly. If the paste is not smooth enough, add more water until the mixture becomes more fluid, but not slushy. What we need is a soft sorbet texture look.
  • Taste and add more honey if needed.
  • Top it up with a zest of lime or mint leaves and serve!

The sorbet can be stored in the freezer in an airtight container for up to 2 weeks.

Enjoy!

 

 

Protein Summer Crepes with Fruits and Fat-Free Greek Yogurt

This AMAZING recipe of protein crepes was created by our talented co-founder, fitness model and former competing athlete.

This recipe has been tried and tested by many people and all said the crepes taste amazing! They are light, but filling. They can be eaten warm or cold, take little time to cook and are filled with goodness. You can use various protein filling every day.Coconut-Flour-Crepes-with-Yogurt-and-Berries-Eat-Spin-Run-Repeat

Yield: 10-12 crepes, prep time – 10 min, cooking time – 10 minutes, total time – 20 min.

Macros:

Total calories per portion:  about 97.2 kcal

Protein – about 17g

Carbs – about 5-7g

Fat – about 1g

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Ingredients

DOUGH

  • 1/2 cup oat flour (you can blend oat flakes to the consistence of flour)
  •  ¼ tsp salt (optional)
  • ¼ tsp baking soda
  • 2 scoops vanilla/chocolate protein (pick the flavour you prefer better)
  • 1 tsp flax seed soaked in water (overnight) and blended with oats
  • ½ cup water
  • ½ unsweetened almond milk
  • 2 egg whites
  • 1 whole egg
  • ½ tsp olive/almond/coconut oil

FILLING

  • ½ cup Greek yogurt
  • 1 scoop vanilla protein (optional)
  • Handful of fruits or berries

Directions

DOUGH

  • If you don’t have oat flour, you can make your own by blending oat flakes in the blender. Don’t forget to add flax seeds to blender
  • Add the rest of dry ingredients (protein, salt, baking soda) to the flour and mix well
  • In another bowl whisk the egg whites and an egg to one consistency. Add water, almond milk and oil to the mix and stir.
  • Then slowly pour the liquid into the flour and keep whisking until the mixture looks
  • Grease your frying pan with a little bit of coconut oil

FILLING

  • Mix Greek yogurt with 1 scoop vanilla protein.* Spread the mixture on a crepe
  • Cut fruits into thin slices and put on crepes, then roll crepes into roulettes.
  • You can eat crepes while they are still warm or cool them in the fridge and have them later

* You can create a mega lean filling by just dissolving casein protein powder with water and spreading it on a crepe. 

Enjoy!

Apple&Peppermint and Lemon Ice Popsicles!

Just because the weather outside says it’s still spring, it cannot stop us from embracing the summer! We prepared a special summer treat recipe just for you guys! Refreshing fruit pops boasting with vitamin C! Beachbody-Blog-LemonadePopRoundup_two

Yield: 8 portions, prep time – 30 min, cooking time –  about 10 min. Total time – about 4 hours.

Macroc:

Total calories per piece:  about 40 kcal

Protein – 0g

Carbs – 10g

Fat – 0g

Ingredients:

LEMON LAYER:
  • 2 tsp sweetener
  • 1/2 cup water
  • 2/3 cup fresh lemon juice
  • 1/3 cup fresh orange juice
  • 1/4 teaspoon orange extract
APPLE & PEPPERMINT LAYER:
  • 3 tsp sweetener
  • 3 cups of water
  • 1/4 cup coarsely chopped fresh peppermint
  • 2 chopped apples
  • 1 tablespoon fresh lime juice

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Directions:

LEMON LAYER:

  • Mix 2 teaspoons sweetener with 1/2 cup water in a small saucepan over medium-high heat and bring to the boil
  • Cook about 30 seconds
  • Pour into a bowl
  • Stir in lemon juice, orange juice and extract
  • Cool for 15 minutes
  • Cover and chill at least 1 hour.

APPLE & PEPPERMINT LAYER:

  • Chop apples into small squires
  • Add 3 teaspoons sweetener and 2 cups of water and boil in a small saucepan over medium-high heat for about 5 minutes
  • Stir in chopped leaves of peppermint
  • Cover and set aside for 30 minutes
  • Strain through a sieve into a bowl. Discard solids.
  • Stir in lime juice
  • Cover and chill 1 hour.

ICE POPSICLES

  • Pour about 2 1/2 tablespoons apple mixture into each of 8 ice pop molds
  • Freeze 1 1/2 hours or until almost set.
  • Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer.
  • Freeze 1 hour or until frozen.
  • Remove molds from freezer.
  • Pour about 3 tablespoons lemon mixture over frozen apple mixture in each mold.
  • Freeze 2 hours or until completely frozen.

Enjoy!

Protein Yogurt Cheesecake!

I’m not a cheesecake lover but this one is simply amazing: low in calories, high in protein, very easy to make, end extremely delicious! When I cook it at home I can’t even notice how quick it’s gone. 

cheesecake with rasberry

Yield: 8-10 pieces, prep time – 20 min, cooking time –  about 60 min. Total time – about 2 hours.

Macroc:

Total calories per piece:  about 200 kcal

Protein – about 15g

Carbs – about 10-12g

Fat – about 7-10 g

Ingredients

Crust:

  • 1.5 cups crushed crackers
  • 2 Tbsp. melted coconut oil
  • 2 Tbsp. almond milk
  • 1 Tbsp. sugar free syrup (optional)

Cheesecake Filling:

  • 8 oz light cream cheese (I use 3% Philadelphia)
  • 12 oz fat free greek yogurt
  • 2 eggs
  • 2 egg whites (2 Tbsp. liquid egg whites)
  • 2 scoops vanilla whey protein
  • 1-3 tsp. sweetener of your choice (I use stevia + 1tsp. sugar free lemon cheesecake syrup)

Directions:

  • Preheat oven to 250 F
  • Mix Filling ingredients! Let the mixture sit out in room temperature
  • Put the filling mixture aside and start working on the Crust
  • Mix crushed crackers with coconut oil, almond milk and syrup
  • Put parchment paper into a form and plop the crust onto the parchment paper.
  • Pour the cheesecake filling onto the crust
  • Bake the cheesecake for 30 minutes at 120C.
  • Then bake for 45 minutes at 105C!
  • Let it cool COMPLETELY for a few hours/overnight in the fridge to set!
  • Decorate with berries, fruits or compote
  • Enjoy!