It’s not even June yet and the temperature is already creeping towards the upper 80s and 90s. I finally got around to doing some laundry over the holiday weekend and found myself folding sweatshirts, sweatpants, and long sleeved shirts – thanks Kansas for completely skipping over Spring.

 

But the good news is, any dessert with fruit is a refreshing treat to a hot spring/summer day! This lemon blueberry bread is gluten free with no added sugar, making it a delectable yet guilt-free delight!

 

Gluten Free Lemon Blueberry Bread
Serves 12
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 156g gluten free flour
  2. 1 scoop syntax vanilla matrix protein
  3. 1 tsp baking powder
  4. 1 tsp salt
  5. 1/2 cup butter or coconut oil, melted
  6. 1 cup swerve sweetener
  7. 2 eggs
  8. 2 tsp lemon zest
  9. 2 tbsp fresh lemon juice
  10. 1/2 cup unsweetened almond milk
  11. 1 cup fresh blueberries
  12. 1 tbsp gluten free flour
Glaze
  1. 2 tbsp butter, softened
  2. 1/2 cup swerve confectioner’s sweetener
  3. 2 tbsp lemon juice
  4. 1/2 tsp vanilla
Instructions
  1. Combine all dry ingredients in medium sized bowl and set aside. In large bowl, combine butter, sweetener, eggs, lemon zest and lemon juice. Slowly add in dry ingredients and alternate with the milk. Rinse blueberries with water and toss with 1 tbsp flour (this will prevent them from sinking). Gently stir in blueberries. Grease bread pan and pour batter into pan. Bake at 350 for 30-40 minutes, until toothpick comes out clean. Allow bread to cool completely before removing from pan.
  2. Mix together glaze ingredients and use a spoon to drizzle over bread. Cut into 12 slices and serve.
Notes
  1. *For lower carb version, use almond flour instead of gluten free flour.
  2. *For egg free version, use 1/2 cup applesauce in place of eggs
Makes 12 slices. Macros per slice
  1. 154 calories
  2. 11.5g carbs
  3. 10g fat
  4. 3.7g protein
Be Fit Creations http://befitcreations.com/

Several things about this cake:

It’s sugar free. (Yep, thanks to Swerve!!)

It’s gluten free (thanks to Bob’s Red Mill)

This frosting is the best. 

It’s packed with sprinkles because decorating cakes is hard. (Sprinkles are not sugar free… but sprinkle calories don’t count, right?)

Dark Chocolate > Milk chocolate. Always and forever.

 

 

Sugar Free Chocolate Cake
Serves 12
Sugar Free and Gluten Free rich chocolatey cake
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups (248g) gluten free flour blend
  2. 2 cups (384g) Swerve Granulated sweetener
  3. 1 cup (80g) Hershey's special dark cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp salt
  7. 3 large eggs
  8. 1 cup (240 mL) buttermilk*
  9. 1 cup (240 mL) warm water
  10. 75g coconut oil, melted
  11. 2 tsp vanilla extract
Frosting
  1. 6 tbsp (84g) butter, softened
  2. 2 oz fat free cream cheese, softened
  3. 30g hershey's special dark cocoa powder
  4. 1 tsp vanilla
  5. 2 cups (288g) swerve confectioner's sweetener
  6. 1 tbsp (15 mL) unsweetened almond milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch cakes pans by spreading with butter and powdering with flour.
  3. Mix together flour, sweetener, cocoa, baking soda, baking powder and salt in large bowl. Next, add eggs, buttermilk, water, coconut oil, and vanilla. Mix together on medium speed until smooth.
  4. Pour batter evenly into two cake pans.
  5. Bake for 25-30 minutes, until toothpick comes out clean.
  6. Allow cake to cool completely before removing from pans.
To assemble
  1. Mix together all frosting ingredients in medium bowl until smooth. Place one half of cake on serving platter and spread with frosting. Place second half of cake on top and frost entire cake, including the sides.
  2. Optional: Decorate with sprinkles.
Notes
  1. *For buttermilk, add 1 tbsp vinegar to liquid measuring cup. Add almond milk until liquid reaches 1 cup. Stir and set aside for 5 minutes before adding to cake batter.
Cut into 12 slices. Macros per slice
  1. 219 calories
  2. 22g carbs
  3. 14g fat
  4. 5g protein
Be Fit Creations http://befitcreations.com/

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.

 

Print Recipe
Vegan Peanut Butter S'mores Brownies
vegan, gluten free PB s'mores brownies
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Brownie Layer
Peanut Butter Graham Cracker Topping
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Brownie Layer
Peanut Butter Graham Cracker Topping
Instructions
  1. Preheat oven to 350 degrees. Mix together flaxseed + water to make flax egg and set aside. Melt together chocolate and vegan buttery sticks. Stir in flax egg, and remaining ingredients. Pour into greased 8x8 pan. Bake at 350 for 20-25 minutes, until center no longer jiggles. Remove from oven and top with marshmallows. Return to oven for 5 more minutes. Meanwhile, combine syrup and peanut butter over stove top. Stir until smooth. Gently stir in protein powder and graham crackers. Spread Graham cracker layer over marshmallow layer. Cool completely before cutting into 16 bars.
Recipe Notes

Macros per bar:

184 calories

18g carbs

11g fat

3g protein

Gluten Free Raspberry Cream Cheese Coffee Cake

by , on
Apr 23, 2018


Print Recipe
Raspberry Cream Cheese Coffee Cake
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat your oven to 350 degrees. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer. Add wet mixture to dry mixture and stir until combined. Gently stir in 1 cup raspberries. Mixture will be thick. Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top. For the streusel topping; combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Recipe Notes

[recipe]

Macros per slice:

150 calories

6.8g carbs

12g fat

6.4g p

Remember when PETA tweeted that Oreos are vegan, like a month ago? Well, in theory, yes they are vegan since the filling is canola oil based..BUT since they may come in contact with other milk based products during production – Oreos may possibly have trace amounts of milk and cannot be vegan certified. #NowYouKnow. 
 
The good news is that if you only have a slight intolerance to dairy products you will probably be fine. If you’re severely allergic then I suggest you stay away! If you want to make these brownies completely dairy free and vegan friendly, simply omit the oreos and you will still have a delicious “Brookie”!
 
So, what is a Slutty brownie? A slutty brownie is a sinful concoction of cookie, Oreo and brownie – in that order.
 
These slutty brownies have been lightened up with the addition of swerve sweetener (a natural, zero calorie sugar substitute) and made vegan with the use of flax eggs and vegan protein. Looking for a gluten free variation? Simply omit the Oreos or substitute with a gluten free knock-off. 

 
 
 
Almost Vegan Slutty Brownies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Cookie Ingredients
  1. 100g gluten free flour
  2. 30g vegan protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g brown sugar
  6. 48g Swerve granulated sweetener
  7. 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 1 tsp vanilla
  10. 2 tbsp Enjoy Life foods chocolate chunks
  11. 9 oreos
Brownie Ingredients
  1. 6og gluten free flour
  2. 15g vegan protein
  3. 1/4 tsp salt
  4. 1/2 tsp baking soda
  5. 1/4 cup (20g) unsweetened cocoa powder
  6. 48g brown sugar
  7. 48g swerve granulated sweetener
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 2 oz Enjoy Life foods dark chocolate, melted
  10. 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
Instructions
  1. Preheat oven to 350 degrees.
  2. For the cookie layer, combine vegan butter and sugars in mixing bowl and blend until smooth. Add in flax egg and vanilla. Combine all dry ingredients before mixing with wet ingredients. Gently stir in 2 tbsp chocolate chunks.
  3. Line 8x8 pan with parchment paper. Spread cookie dough evenly onto bottom of pan. Evenly place 9 oreos on top of cookie dough.
  4. For the brownies, combine butter, melted dark chocolate, and sugars in mixing bowl and blend until smooth. Combine all dry ingredients before mixing with wet ingredients. Evenly spread brownie batter on top of oreo layer.
  5. Place in oven or bake for 20-25 minutes, until center no longer jiggles.
  6. Cool before cutting into 16 bars.
Macros per bar
  1. 240 calories
  2. 23g carbs
  3. 16g fat
  4. 3.7g protein
WITHOUT Oreos
  1. 210 calories
  2. 19g carbs
  3. 14.6 g fat
  4. 3.5g protein
Be Fit Creations http://befitcreations.com/
 

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!)

Fruity Pebble Cookies
Serves 18
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 120g gluten free flour
  2. 1 scoop syntrax vanilla protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g truvia brown sugar blend
  6. 1 egg
  7. 112g coconut oil or butter, melted
  8. 1 tsp vanilla
  9. 1.5 cup fruity pebbles
  10. 2 tbsp white chocolate
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine coconut oil, sugars, egg and vanilla in medium sized bowl. Stir dry ingredients together before mixing with wet ingredients. Gently stir in fruity pebbles and place bowl in fridge for 30 minutes, until dough is firm.
  3. Scoop dough into small spoonfuls and place on baking sheet lined with parchment paper or a silicone mat.
  4. Bake for 8-10 minutes, until edges are golden.
  5. Cool for one minute before transferring to wire rack to cool completely.
  6. Melt 2 tbsp white chocolate in small dish then transfer to ziplock bag. Cut off the tip and drizzle with melted white chocolate.
Macros per cookie
  1. 111 calories
  2. 9g carbs
  3. 7g fat
  4. 3g protein
Be Fit Creations http://befitcreations.com/

 

 

 

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! 

White Chocolate Caramel Snickerdoodle Blondies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Base
  1. 100g gluten free flour
  2. 1/2 scoop syntrax matrix protein
  3. 1/2 tsp salt
  4. 3/4 tsp baking powder
  5. 1 tsp cinnamon
  6. 1/2 cup truvia brown sugar blend
  7. 1 1/2 cup (168g) coconut oil, melted
  8. 3 eggs
  9. 2 tsp vanilla
  10. 2 tbsp white chocolate chips
Caramel Filling
  1. 1/2 cup sugar free caramel sauce
  2. 1/2 tsp salt
  3. 1/2 scoop vanilla matrix protein
Crumble Topping
  1. 3 tbsp truvia brown sugar blend
  2. 3 tbsp coconut oil, melted
  3. 1 scoop syntrax vanilla matrix protein
  4. 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, brown sugar blend, and eggs in medium sized bowl. Combine dry ingredients then incorporate into wet mixture and mix until smooth. Stir in 2 tbsp white chocolate chips.
  3. Pour half of batter into bottom of greased 8x8 pan.
  4. Mix together caramel filling then spread on top of batter. Pour remaining batter over top of caramel mixture.
  5. Mix together topping ingredients in small bowl and sprinkle on top of mixture.
  6. Place in oven and bake for 20-25 minutes, until center no longer jiggles.
  7. Cool completely before cutting into 16 squares.
Makes 16 squares. Macros per square
  1. 201 calories
  2. 15g carbs
  3. 15g fat
  4. 4g protein
Be Fit Creations http://befitcreations.com/

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:

263 calories

23.6g carbs

6g fat

28g protein

Low Fat Green Chile Enchiladas
Serves 5
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 5 low carb tortillas (or tortillas of choice)
  2. 6 oz fat free cream cheese
  3. 1 small onion, chopped
  4. 1 clove garlic
  5. 1 7.5 oz can green chiles
  6. 3/4 tbsp lime juice
  7. 1/4 tsp cumin
  8. 1/4 tsp chili powder
  9. 1/8 tsp salt
  10. 1/4 cup fresh cilantro (heaping)
  11. 150g fat free plain greek yogurt
  12. 1 packet Frontera Foods green chili enchilada sauce
  13. 8 oz chicken, cooked
  14. 2 oz fat free mozzarella cheese
  15. 2 oz 2% reduced fat cheddar cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium pan, cook onion until translucent. Add in minced garlic and stir until fragrant. In a mixing bowl, beat cream cheese until light and fluffy, about 30-60 seconds. Add in green chiles, onions, lime juice, spices, greek yogurt, and enchilada sauce. Mix until combined thoroughly. Set aside 1 cup of mixture for bottom of pan and topping. Pour thin layer of sauce onto bottom of greased 8x11 pan. Add chicken and 2 oz cheese to remaining mixture (half mozzarella and half cheddar).
  3. Assemble enchiladas by placing a big scoop of chicken filling onto the center of a 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
  1. 263 calories
  2. 23.6g carbs
  3. 6g fat
  4. 28g protein
Be Fit Creations http://befitcreations.com/

Healthy Lasagna

by , on
Mar 26, 2018
in

 

 

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!

Skinny Lasagna
Serves 9
low fat, high protein lasagna made with fresh ingredients
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 8 oz 96% lean ground beef
  2. 1/2 cup green peppers, diced
  3. 1/2 cup onions, diced
  4. 1 clove garlic, minced
  5. 200g whole grain lasagna noodles
  6. 12 oz fresh tomatoes, diced
  7. 8 oz tomato sauce
  8. 1 tsp oregano
  9. 1 tsp basil
  10. salt and pepper to taste
  11. 3 oz fat free mozzarella cheese
  12. 2 oz 2% part skim mozzarella cheese
  13. 8 oz low fat ricotta cheese
Instructions
  1. Bring water to a boil and cook lasagna noodles according to package. Set noodles aside.
  2. Meanwhile, place peppers, onions and garlic over medium heat in pan and cook until onions are translucent. Add in ground beef and cook until no longer pink. Drain excess fat.
  3. In a large pan, add tomatoes, tomato sauce, basil, oregano and salt and pepper to taste. Bring to a boil then simmer for 8-10 minutes. Stir in peppers, onions and ground beef.
  4. Mix together ricotta and mozzarella cheeses in small bowl, setting aside 2 oz mozzarella cheese for topping.
  5. Grease an 8x8 glass dish and spread thin layer of sauce on bottom of pan.
  6. Place 1/3 of noodles on top of sauce then top with cheese, sauce, and noodles. Repeat until final layer of noodles is on top. Finish with light layer of sauce then sprinkle with remaining cheese.
  7. Cover dish with aluminum foil and place pan on top of baking sheet to prevent spilling over.
  8. Bake at 425 for 25-30 minutes. Remove foil for last 5 minutes to allow cheese to bubble.
  9. Cool before cutting into 9 slices. Top with parmesan cheese before serving, if desired.
Makes 9 servings. Macros per serving
  1. 168 calories
  2. 20g carbs
  3. 3.4g fat
  4. 16g protein
Be Fit Creations http://befitcreations.com/

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!

 

Salted Caramel Stuffed Cookies and Cream Cookie cups
Serves 24
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 275g gluten free flour
  2. 1.5 scoop Syntrax double stuffed cookie protein
  3. 2 tsp baking soda
  4. 1/2 tsp salt
  5. 100g brown sugar
  6. 100g swerve granulated sweetener
  7. 2 eggs
  8. 224g coconut oil or butter, melted
  9. 2 tsp vanilla
  10. 4 gluten free chocolate sandwich cookies (regular oreos are also fine)
Sugar Free Caramel Filling
  1. 1/2 cup sugar free caramel sauce
  2. 1 scoop syntrax vanilla matrix protein
  3. 1/2 tsp salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together in large bowl. Next, stir in remaining wet ingredients. Crush sandwich cookies and gently stir into dough. Place bowl in fridge until dough is firm.
  3. Meanwhile, line 2 muffins pans with 24 paper or silicone liners.
  4. Mix together caramel filling and set aside.
  5. Remove dough from ridge and place about 1 tbsp dough in each muffin cup, pressing down firmly. Spoon caramel filling over dough then top with remaining cookie dough for each cup.
  6. Place muffin tins in oven for 10-12 minutes and bake until edges are golden.
Makes 24 cookie cups. Macros per cup
  1. 176 calories
  2. 18g carbs
  3. 10g fat
  4. 4g protein
Be Fit Creations http://befitcreations.com/
Be Fit Creations