What can be better than S’mores?
Adding peanut butter and making them into brownies, of course!
Made vegan and gluten free, it is impossible to say no to one of these decadent and delicious brownies.
Adulting sucks. Need to get away?? Bake these cookies mixed with fruity pebbles for the ultimate childhood flashback! Curl up on your couch with a plate of these cookies and put in The Lion King. Sit back and relax – for 1 hour and 29 minutes, you can take yourself back to the 90s and forget about 2018 problems. AND, you can even eat the entire plate of cookies without having to share with your brother or sister! (okay, maybe you shouldn’t eat the whole plate but at least you know you the option is there!)
Combining so many wonderful things into the most perfect blondie: white chocolate, caramel filling, and a brown sugar protein crumble topping! Gluten free, reduced sugar, and added protein to make these mouthwatering blondies a guilt free treat!
Enchiladas AKA the best food in the entire world. Made with fat free cream cheese, green chiles and cilantro, these are bursting with flavor in every bite. These are also high in protein and low in fat which means they are a perfect option for your #MealPrepMonday!
Follow recipe below to mix together filling.
To assemble, spread thin layer of sauce into bottom of greased 8×11 pan.
Next, spread layer of chicken filling onto center of tortilla.
Roll up the tortilla, tucking in the ends as you go. Lay it in pan. Repeat process with remaining tortillas.
Once all enchiladas have been rolled up, pour the remainder of the sauce over the top of enchiladas. Sprinkle with remaining cheese.
Bake in oven for 25-30 minutes, until cheese is bubbly and lightly browned.
Makes 5 enchiladas. Macros for 1 enchilada:
Lasagna was probably one of my favorite meals growing up. It really doesn’t get much better than stuffing together layers of pasta, tomato sauce, loads of cheese, and mouthwatering ground beef or sausage. Oh wait, you can serve it with garlic bread too!!
Being a competitive swimmer throughout my childhood and teens, there was literally nothing better than coming home from swim practice and finding my mom’s homemade lasagna with 3-4 pieces of garlic bread on the side ready for me to warm-up in the microwave and devour. Now, 2.5 hours of intense swim practice swimming 6000-8000 yards definitely meant I had earned those 800+ calories of cheesy pasta galore! But for those who may not have the same metabolism as a 17 yr old, carb hungry swimmer (or maybe just want to save room for dessert!), I have created a healthy, low fat lasagna that tastes just as good as traditional lasagna.
Made with fresh ingredients, this lasagna is only 168 calories with 3g fat and 16g protein per serving (and makes 9 servings!) Simply load up the layers and you will have a healthy and delicious dinner to feed the entire family!
The boyfriend and I officially moved into our apartment last Saturday and it is finally starting to look somewhat more organized! Our kitchen is “slightly” smaller than what I’m used but luckily Ikea sells shelves to fill my endless supply of baking necessities. Now if only I could convince Shawn to do all the dishes… life wouldn’t be so bad 🙂
The first creation I made in our new apartment was a great way to help the kitchen feel more “like home”. While small, any kitchen provides an opportunity to create delicious and mouthwatering desserts!
These cookies and cream cups are gluten free, enhanced with protein, and are perfect for a sweet and satisfying post workout treat. I took these to the S2 Factionista team workout at All in Sports and they were loved by all!
Who says you have to wait until it’s your birthday to eat cookie cake? My dog is turning 8 this week which means I have the perfect excuse to eat cookie cake every day during his birthday week.
I actually made TWO funfetti cookie cakes because the first one wasn’t “pretty” enough. #Discriminatecakenotpeople. The second one, however, was perfect both in appearance and taste. I topped it with a protein chocolate cake batter frosting for the finishing touch.
Made with gluten free flour, sugar free pudding mix, and protein powder – this cookie cake is perfectly acceptable to eat any day of the year – whether it’s your birthday, your dog’s birthday, or your kindergarten teacher’s birthday. Every day is a day to celebrate!
Fun Fact (but actually not so fun fact for me): My boyfriend is lactose intolerant but refuses to admit he is. Since we officially move in together in one week and will be sharing a one bedroom apartment, it’s probably a good idea that I start making food that is dairy free (secretly, of course).
These brownies were actually made vegan because I realized I was out of eggs halfway through. Easy solution? Use a flax egg! For those who are unfamiliar with a flax egg, it is simply the combination of ground flaxseed + water. The mixture creates a thick paste that acts as a binder just like an egg. After tasting one bite of these delicious brownies, you would have no idea these are egg and dairy free! I am truly amazed by the perfectly soft and chewy texture of these brownies. Vegan or non-vegan, these brownies will instantly become your new favorite dessert.