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/

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

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/

 

 

 

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/

 

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.

Vegan Peanut Butter Cookie Brownies
Serves 16
vegan, gluten free peanut butter cookie brownies
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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
Brownie Layer
  1. 72g peanut butter
  2. 1/2 cup (112g) earth balance vegan buttery sticks, softened
  3. 2 tbsp (14g) flaxseed + 6 tbsp water
  4. 2 oz Enjoy Life foods dark chocolate, melted
  5. 64g swerve granulated sweetener
  6. 64g brown sugar
  7. 1/2 tsp vanilla
  8. 1/2 tsp baking powder
Peanut Buter Cookie Layer
  1. 50g bob’s red mill gluten free flour
  2. 1/8 tsp baking powder
  3. 1/4 tsp baking soda
  4. 2 tbsp (24g) PB Fit
  5. 24g swerve granulated sweetener
  6. 24g brown sugar
  7. 4 tbsp (56g) earth balance vegan buttery sticks, softened
  8. 2 tbsp (32g) peanut butter
  9. 4g flaxseed + 22 mL water
  10. 1/2 tsp vanilla
  11. optional: 2 tbsp enjoy life foods dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flaxseed + water in small bowl and let sit for 5 minutes. Combine all brownie ingredients together in large bowl and mix until smooth. Pour batter onto bottom of greased 9x9 pan.
  3. For the cookie layer, combine all dry ingredients together in small bowl. Combine flaxseed + water in small bowl and let sit for 5 minutes. Next, mix together sugars, butter, flax egg and vanilla. Stir in dry ingredients and blend until smooth. Spread peanut butter cookie dough on top of brownie layer in small spoonfuls. Use a knife to swirl cookie dough with the brownie layer.
  4. Bake for 20-25 minutes, until edges are golden brown and center no longer jiggles.
  5. Once cool, cut into 16 squares.
Notes
  1. Can use eggs instead of flax egg if desired. For brownie layer use two whole eggs; for peanut butter cookie layer use one egg white.
  2. Can also sub coconut oil for vegan buttery sticks.
Be Fit Creations http://befitcreations.com/

Ever notice that magical recipe on the back of a can of sweetened condensed milk? Those magical bars that somehow always end up at potluck dinners and PTA meetings? Magic Bars, AKA seven layer bars AKA “Hello Dolly” bars are one of the world’s easiest dessert recipes out there as you simply dump all the ingredients into a pan and let the sweetened condensed milk do its caramelized magic. 

The recipe calls for graham crackers, butter, chocolate, coconut, and nuts – all caramelized with this gooey layer of sweetened condensed milk. As delicious as they are, they can easily pack on the calories with these rich ingredients. 

For this healthy variation I have replaced the butter with half coconut oil and half flaxseed, swapped the condensed milk for lite coconut milk and sugar free caramel, added protein, and significantly reduced the amount of unnecessary toppings while still keeping your taste buds happy!! These can also be made gluten and dairy free!

Healthy Caramel Magic Bars
Serves 16
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Crust Ingredients
  1. 1 scoop Syntrax vanilla matrix protein
  2. 120g crushed graham crackers (can use gluten free or regular)
  3. 1/4 cup melted coconut oil
  4. 4 tbsp ground flaxseed + 6 tbsp unsweetened almond milk
Toppings
  1. 6 tbsp shredded coconut
  2. 32g walnuts or nuts of choice
  3. 3 tbsp Enjoy Life Foods dark chocolate chips
  4. 3 tbsp peanut butter or white chocolate chips (omit for dairy free version)
  5. 3 oz lite coconut milk
  6. 4 oz sugar free caramel
  7. 1 scoop Syntrax vanilla matrix protein
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together ground flaxseed + almond milk and set aside for 5 minutes.
  3. In a food processor, combine graham crackers, protein, melted coconut oil and flaxseed mixture and blend until smooth.
  4. Spread mixture into greased 8x8 pan.
  5. Evenly sprinkle half of toppings on top of crust mixture.
  6. Mix together sugar free caramel, coconut milk and protein powder then evenly pour on top of toppings. Spread with remaining toppings.
  7. Bake for 15-20 minutes, until golden brown.
  8. Once cool, cut into 16 squares. Store in fridge for up to one week or freezer for longer.
Notes
  1. *Omit peanut butter chips and use vegan protein for dairy free version.
Be Fit Creations http://befitcreations.com/

I’d like to start this post by giving a shoutout to the inventor of cake pops. Combining cake with frosting then dipping in chocolate? So obvious yet so incredibly genius. At only 80 calories per pop, these are the perfect indulgence when you want “just a bite”. Share with your friends, or keep in the freezer for chocolate emergencies.

Red Velvet Protein Cake Pops
Serves 48
gluten free red velvet cake pops
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the Cake
  1. 200g gluten free flour
  2. 2 scoops vanilla protein
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 cup ghee or coconut oil
  6. 1 1/2 cup swerve granulated sweetener
  7. 2 eggs
  8. 2 tsp vanilla
  9. 1 cup buttermilk (see note below)
  10. 1 tsp vinegar
  11. 2 tbsp cocoa powder
  12. 2 tbsp red food coloring
For the Frosting
  1. 8 tbsp fat free cream cheese
  2. 1/4 cup nonfat vanilla greek yogurt
  3. 1/2 cup unsweetened almond milk
  4. 1 scoop vanilla protein
  5. 2 tbsp swerve granulated sweetener
For the Chocolate Coating
  1. 1 cup dark chocolate chips
  2. 1 tbsp coconut oil
  3. optional: sprinkles
Instructions
  1. Preheat oven to 350 degrees and prepare two 9 inch cake pans with cooking spray.
  2. Cream together ghee or coconut oil, sweetener and eggs in large bowl and blend until smooth. Add vanilla.
  3. Combine all dry ingredients together in separate bowl.
  4. Alternating in 2 batches each, add dry ingredients and buttermilk to wet mixture. Add vinegar in the last batch and mix until blended.
  5. Optional: divide batter into two. In half of the batter, mix in red food coloring and cocoa powder. Pour red batter into one pan and white batter into separate pan. Bake for 20-25 minutes, until toothpick comes out clean.
  6. While cake is cooling, mix together frosting ingredients in small bowl. Once cake is cool, crumble cake and mix with frosting (divide frosting mixture into two to keep colors separate).
  7. Take a small spoonful of red cake and white cake and roll into ball to create a marbled effect. Roll until all cake has been formed into balls. Place balls in freezer to firm for about 10-15 minutes.
  8. Melt chocolate and coconut oil in a double boiler or microwave. Dip a lollipop stick about 1/2 inch into the coating, then insert into center of cake balls (about halfway through). Dip the cake balls into the chocolate until completely covered. Allow excess chocolate to drip off before decorating with sprinkles and placing upright into a styrofoam block (or in my case, play dough). Allow cake balls to harden completely in freezer or fridge before serving. Store in fridge for up to one week.
Notes
  1. For the buttermilk, add 1 tbsp lemon juice to measuring cup. Fill with almond milk until it reaches the 1 cup line. Set aside for 5 minutes before adding to cake batter.
  2. Makes 48 cake pops.
Macros per cake pop
  1. 80 calories
  2. 6.9g carbs
  3. 5g fat
  4. 3g protein
Be Fit Creations http://befitcreations.com/

It wasn’t until I made this recipe that I have ever baked with shredded coconut. As a child, any dessert that contained coconut was the equivalent to finding raisins inside of cookies, and not chocolate chips. Instantly tarnished. I have despised coconut ever since until one day (probably within the last three years), when I actually tried a Samoa cookie for this first time and it was love at first bite. Caramel plus chocolate plus coconut? You can’t go wrong!

These samoa cookies are gluten free, low sugar, and taste way better than the ones from the box (not that I’m biased or anything). If you are looking for a healthier alternative to your favorite girl scout cookie, you have come to the right place!

To make the cookies, I found two different sized lids in my kitchen to create the donut shape that Samoa cookies are known for.

After the cookies cool, toast the coconut on a baking sheet until golden brown. It is very important to keep a close eye on the coconut as it is very easy for the coconut to burn!

Mix together caramel, protein powder, and cornstarch to thicken, if needed. Spread a light layer of the caramel sauce on top of each cookie.

Mix remaining caramel with toasted coconut and spread on top of each cookie. Place cookies in freezer to harden while you make the chocolate.

 

 

Melt chocolate and coconut oil in double boiler or microwave. Dip the bottom of each cookie into chocolate. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.

Return cookies to freezer until chocolate has hardened. Store in fridge for up to one week, or freezer for several months. (These taste great frozen!)

Healthy Samoa Cookies
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Cookie Ingredients
  1. 1/2 cup coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup + 2 tbsp gluten free flour
  4. 1/2 scoop syntrax matrix protein
  5. 1/8 tsp baking powder
  6. 1/4 tsp salt
  7. 1 tbsp milk
Caramel topping
  1. 120g shredded coconut
  2. 120g sugar free caramel sauce
  3. 1 scoop syntrax matrix protein
  4. 1-2 tbsp cornstarch to thicken, if needed
Chocolate topping
  1. 1 cup dark chocolate
  2. 1 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface, about 1/4 inch thick and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! Use a smaller circle to cut out center of cookie.
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, place coconut on baking sheet and bake at 350 for 5-10 minutes, until lightly toasted.
  7. Mix together caramel, protein and cornstarch if needed. Spread each cookie with a thin layer of caramel.
  8. Mix together remaining caramel with toasted coconut.
  9. Using a spoon, spread coconut caramel mixture on top of each cookie.
  10. Place cookies in freezer to harden while you make the chocolate.
  11. In a double boiler or microwave, melt together chocolate and coconut oil.
  12. Dip the bottom of each cookie into melted chocolate and place on wire rack.
  13. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.
  14. Return cookies to freezer until chocolate has hardened.
  15. Store in fridge for up to one week, or freezer for several months.
Makes 28 cookies. Macros per cookie
  1. 147 calories
  2. 9.7g Fat
  3. 15.6g Carbs
  4. 2g Protein
Be Fit Creations http://befitcreations.com/

 

 

 

 

Truth be told.. If you were to ask me to name all of the different types of girl scout cookies a few weeks ago, I would be lucky if I could have named four. I was always a picky eater growing up (still am today) and wouldn’t even think twice about eating a cookie without chocolate.

It wasn’t until a few years ago that I started to LOVE peanut butter (must be a gym rat thing?? Anyone else??). I became so obsessed with trying new flavors of peanut butter that I followed all the trendy brands on social media and even went to multiple supplement stores and websites to try new kinds. Now that I share a deep love for peanut butter and nut butters of all kind, I can say that these cookies are a MUST for any peanut butter aficionado out there like me. 

Soft and chewy peanut butter cookies with a creamy peanut butter filling. Not to mention these are gluten free, low sugar, and have 5g protein per cookie!! I can guarantee that these will be a recipe you will want to make again and again.

Gluten Free Do-Si-Dos
Serves 28
Gluten free, low sugar, high protein "Do-Si-Dos"!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Cookie Ingredients
  1. 6 tbsp (60g) gluten free flour
  2. 1/2 cup (40g) gluten free rolled oats
  3. 1/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 scoop Syntrax peanut butter cookie matrix protein
  7. 2 tbsp (12g) PB fit
  8. 1/2 cup (112g) melted coconut oil
  9. 1/4 cup (64g) peanut butter
  10. 1 egg
  11. 1/4 cup (48g) granulated swerve sweetener
  12. 1/4 cup (48g) brown sugar
Peanut Butter Filling Ingredients
  1. 1/4 cup (64g) peanut butter
  2. 5 tbsp (60g) PB fit
  3. 1/2 scoop Syntrax peanut butter cookie matrix protein
  4. 2 tbsp (18g) confectioner’s swerve sweetener
  5. 1/2 cup unsweetened almond milk
Directions
  1. Combine all dry ingredients together in large bowl. Mix together melted coconut oil, peanut butter, egg and sugar in separate bowl then combine with dry ingredients.
  2. Using a small cookie scoop, scoop dough onto baking sheet lined with parchment paper or silicone baking mat. Cookies should be about 1/2 tbsp big.
  3. Place baking sheet in freezer for about 5 minutes, until dough is firm. This will help prevent cookies from spreading while they bake.
  4. Bake cookies for 8-10 minutes.
  5. Allow cookies to cool for 1-2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all filling ingredients in small bowl.
  7. Placing peanut butter filling in ziploc bag and cut the tip off.
  8. Spread filling onto half of the cookies, and top with remaining cookies.
  9. Store in fridge for up to one week.
Notes
  1. Makes 14 sandwich cookies
Macros per Cookie
  1. 108 calories
  2. 6.5g fat
  3. 8g carbs
  4. 5.4g protein
Be Fit Creations http://befitcreations.com/
Be Fit Creations