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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.

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!

Pumpkin sugar, gluten, dairy free protein Pancakes

I’m a bit pancakes fan. These recipe is, probably, one of my favourites, as the pancakes are delicious, quick to make (about 15 minutes), and also gluten, dairy and sugar free.

Yield: 6 pancakes, prep time – 5 min, cooking time – 10 min, total time – 15 min.

Ingredients

½ cup pumpkin puree
2 large eggs
1 Tbsp. coconut oil (melted)
¼ cup unsweetened almond/soy milk
½ tsp. cider vinegar or lemon juice
1 cup almond/oat/buckwheat flour
¼ cup ground flax seed
1 scoop whey/soy protein powder
¼ tsp. baking soda
¼ tsp. sea salt
a pinch of cinnamon
pure maple syrup
toasted walnuts/almonds/peanuts, optional

Directions

Heat griddle to 300 degrees F (or heat a skillet over medium heat)
Combine the pumpkin, eggs, coconut oil, almond milk and vinegar (or lemon juice) in a large bowl. Mix well.
Add flour, protein, flax seeds, cinnamon, pumpkin pie spice, baking soda and salt and stir until well combined. Batter will be slightly thick.
Lightly oil griddle or skillet surface with coconut oil. Pour batter onto griddle using an ⅛ cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on the surface of pancake. (about 3 minutes).
Continue cooking other side until golden brown.
Enjoy with pure maple syrup (homey) and some toasted walnuts on top.

Enjoy!

SOURCE: http://lettucebehealthy.net/2013/10/25/pumpkin-protein-pancakes/

Peanut butter-banana healthy muffins. Recipe from bikini-fitness champion

Since Fit&Treat production kitchen in London was closed November 2016 I received hundreds of emails from our customers and followers asking me to share recipes we used to cook their loved healthy meals. So I decided It would be at least selfish to keep a secret. From this moment i’m going to publish bit by bit all Fit&Treat’s healthy recipes created in Fit&Treat’s kitchen and gathered from best industry experts for years of my bikini-fitness expurience.

Starting the series with healthy muffins.

Personally, I’m not a big fun of muffins but my Fit&Treat’s customers and followers, my family and friends simply love them.

Peanut Butter & Banana Muffins – happy school days flesh back.

These muffins taste exactly the same way as traditional school days snack but far lighter in terms of nutrition. I swaped all heavy and sugary ingredients on healthy substitutes and here we go! Try to make this fantastic snack to spoil your loved ones. Peanut butter-banana healthy muffins could be a great idea as a pre-workout snack or breakfast. Let me know if you liked it.

with love

Tatiana Dmitrieva

Macros:

Calories: 135

Protein: 4 grams

Carbs: 23 grams

Fat: 4 grams

Ingredients:

1 cup white whole-wheat flour + 1 cup oat or whole grain flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt (optional)

1/4 tsp. ground cinnamon

1 3/4 cup mashed bananas (about 4 large bananas)

2-3 Tbsp. of stevia or any other sweetener (i never use refined sugar in my recipes)

2-3 Tbsp. of honey or agave nectar (optional for those who have a bigger sweet tooth)

1 Tbsp. coconut melted oil

1 large egg

1 tsp. vanilla extract

1/4 cup creamy peanut/almond butter

1/2 cup unsweetened almond/soya milk

Yield: 15 MUFFINS; prep time: 15 min; cook time: 20-25 min; total time: 37 min

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Line a muffin pan with paper liners and set aside.

3. Whisk together hard ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.

4. Mash bananas until smooth. I use mixed but fork is also an option. Add stevia, honey (optional), coconut oil, egg, vanilla and beat everything together. Add in the peanut/almond butter. Add the flour mixture and milk. Mix until smooth.

4. Fill muffin liners half full. Bake about 20 min. until toothpick inserted into muffin centre comes out clean. Cool. I like to serve the muffins with peanut butter and berries. You can store them in room temperature for up to 3 days.

You can also freeze and use when needed just reheat in the microwave for about 30 seconds.

Bon appetit

Protein banana bread

Yummy, healthy and lean option of your favourite banana bread. I use oat flower and oatmeal to make it even healthier. You can easily fortify this bread with protein powder if you aim to increase your protein intake and swop stevia with other sweaters or fructose.

Perfect for breakfast, as pre and post-workout snack.

Could be stored up to 3 days in room temperature but usually it’s not the case.

Enjoy.

Macros per piece: macros is approximate (depends on the portion size)

Calories: about 90-130 kcal

Protein: about 5 grams (without protein powder), about 15 grams fortified

Carbs: about 10 grams

Fat: about 4 grams

Yield: 1 loaf (about 5-6 pieces); prep time: 15 min; cook time: about 1 hour; total time: 1.30 min

Ingredients

1 cups oat flour + 1 cup whole wheat flower + 1 cup oatmeal
1 tsp baking soda
1 tsp baking powder
1-2 scoops whey protein powder (optional). I use bannoffee pie flavour.
½ tsp salt (optional)
8Tbsp coconut oil, plus 1 tsp. for greasing
1 Tbsp. stevia
2 Tbsp. honey (optional)
2 eggs
4 ripe bananas, mashed
mixed crushed nuts and dried fruits (optional)
85ml/3fl oz unsweetened almond milk mixed with 1½ tsp lemon juice
1 lemon zest
1 tsp vanilla extract

Directions

Preheat the oven to 180C/350F/Gas 4.
Mix together flour, baking soda, salt and protein powder into a large mixing bowl.
In a separate bowl, combine coconut oil butter, stevia and honey together until light and fluffy.
Add the eggs, mashed bananas, almond milk and vanilla extract to the butter.
Add crushed nuts and dried fruits to the butter.
Grease a loaf tin and pour the cake mixture into the tin.
Transfer to the oven and bake for about an hour.
Remove from the oven and cool in the tin, then turn out onto a wire rack to cool completely before serving.

Bon appetit