Blueberry Muffins Protein

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Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Vanilla Mocha Fat Bomb Pops

Vanilla-Mocha-Fat-Bomb-Pops

Ingredients

4 tbsp Unsalted Butter

2 tbsp Heavy Cream

½ tsp Vanilla Extract

4 tbsp Coconut Oil

1 ½ tbsp Cocoa Powder

½ tsp Coffee Extract

¾ tsp liquid Splenda

 

Directions

Make the vanilla layer with soft butter in the microwave until liquid.  Add 2 tbsp Heavy Cream.  Once cool, add the Vanilla and blend well.

Make the mocha layer by mixing together the Coconut Oil, Cocoa Powder, Coffee Extract and sweetener of choice.

Pour the vanilla mixture into a muffin liner creating the bottom white layer.  Place into the refrigerator until firm, about 15 minutes.

Remove from refrigerator and pour in the mocha mixture, filling cups to the top.   Optional:  top with a very thin layer of melted dark chocolate.  Add popsicle sticks and freeze 20 to 30 minutes.  Tip:  Cover the muffin tin with plastic wrap and push the popsicle sticks through.  The plastic layer will help support the sticks if your bombs aren’t firm enough.  Calories: 1004, Total Fat: 113g, Cholesterol 165mg, Sodium 19mg, Total Carbs: 5g, Protein 3g.

Allspice Dark Almond Fat Bombs

Allspice Dark Almond Fat Bombs

 

Ingredients

2 tbsp Almond Butter

1 tbsp Heavy Cream

1 tbsp Coconut Oil

1 tsp Cocoa Powder

¼ tsp Allspice

4 drops liquid Splenda

 

Directions

Put 2 tbsp Almond Butter into a cup, mold or container.  Add 1 tbsp of Coconut Oil, 1 tbsp of Heavy Cream, 1 tsp Cocoa Powder, and ¼ tsp Allspice.  Blend well.  Freeze for about 2 hours, remove and enjoy.

Calories: 372, Total Fat: 38g, Saturated Fat: 17g, Cholesterol 20mg, Sodium 10mg, Total Carbs: 7g, Protein: 5g.

Tomato Soup with Parmesan Croutons

Ingredients

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 clove Garlic, Minced Fine Or Grated

1 whole Onion, Finely Diced

3 whole Large Carrots, Peeled And Finely Diced

2 Tablespoons Tomato Paste

3 cans (28 Ounces Each) Whole Tomatoes

32 ounces, fluid Vegetable Or Chicken Broth

1 cup Water

1/2 cup Heavy Cream

Salt And Pepper, to taste

2 Tablespoons Minced Fresh Parsley

2 Tablespoons Chopped Fresh Basil

Croutons

1/2 whole Baguette, Sliced Into Rounds

1/2 cup Freshly Shredded Parmesan Cheese

Fresh Basil, For Garnish

Directions

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons: drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip the crouton to the other side to toast.

Serve soup with one or two croutons on top and a little bit of basil.

 

Chocolate Icebox Cake

Chocolate-Icebox-Cake

Ingredients

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

½ cup sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

3 (8 ounce) packages chocolate chip cookies

Shaved semisweet chocolate for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Strawberry Pretzel Icebox Pie

Strawberry Pretzel Icebox Pie

 

Ingredients

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar

Directions

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon strawberry mixture into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.