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/

 

 

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!

Gluten Free Funfetti Cookie Cake
Serves 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Cookie Cake Base
  1. 130g gluten free flour
  2. 16g sugar free white chocolate pudding mix
  3. 1/2 scoop Syntrax vanilla Matrix protein
  4. 1 tsp baking Soda
  5. 1/4 tsp salt
  6. 24g swerve granulated sweetener
  7. 24g brown sugar
  8. 1 egg
  9. 1/2 cup (120g) coconut oil or butter, melted
  10. 1 tsp vanilla
  11. 1/4 cup white chocolate chips
  12. 2 tbsp sprinkles
  13. Frosting
  14. 2 oz nonfat Vanilla Greek yogurt
  15. 2 oz fat free cream cheese
  16. 1 oz light cool whip
  17. 1 scoop @officialsyntrax vanilla Matrix protein
  18. 15g gluten free cake mix
  19. 1 tbsp cocoa powder
  20. 2 tbsp sprinkles
Directions
  1. Preheat oven to 350 degrees. Mix all dry ingredients together in large bowl. Mix together wet ingredients then combine with dry. Stir in sprinkles and white chocolate chips. Spread mixture into greased 9 inch pie pan. Place pan in oven for 15-20 minutes. Remove when edges are golden. Mix together frosting ingredients and place inside piping or ziploc bag. Frost the cake as desired. Cut into 12 equal slices. Store in airtight container in fridge for up to 1 week.
Macros per slice (1/12 of cake)
  1. 192 calories
  2. 17g carbs
  3. 11g fat
  4. 5g 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/

Living in the Midwest my entire life; I have learned two things: 1. Apparently we invented the word “ope” and 2. Always have a winter coat, pair of shorts, flip flops, umbrella and ice scraper in your car because you never know what the weather will be like on any given day.

I was feeling “springy” when I made this blueberry cheesecake because of the beautiful 60 degree day we were having. Today? Back to snow flurries. Regardless of the weather, this blueberry cheesecake is the perfect way to brighten even the darkest of days.

No sugar added, and packing 15g protein per slice. this is the perfect “indulgent” dessert that you don’t have to feel guilty about!

Blueberry Protein Cheesecake
Serves 12
high protein blueberry cheesecake with no sugar added
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Crust
  1. 160g graham crackers
  2. 1 scoop syntrax matrix vanilla protein
  3. 2 tbsp coconut oil
  4. 3 tbsp unsweetened almond milk
Cheesecake Layer
  1. 9 oz fat free cream cheese, softened
  2. 300g dannon light and fit vanilla greek yogurt
  3. 2 eggs
  4. 2 tsp vanilla
  5. 1/2 cup unsweetened almond milk
  6. 2 scoops syntrax matrix vanilla protein
  7. 1/2 package sugar free cheesecake pudding mix
  8. 200g blueberries, pureed and strained
Greek Yogurt Layer
  1. 330g dannon light and fit vanilla greek yogurt
  2. 1/2 package sugar free cheesecake pudding mix
Blueberry Topping
  1. 1 cup blueberries
  2. 1 tsp lemon juice
  3. 1/3 cup water
  4. 1/3 cup swerve granulated sweetener
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine crust ingredients in food processor and blend until smooth. Press onto bottom of 9 inch springform pan and bake for 5 minutes.
  3. Meanwhile, combine all cheesecake ingredients except for the blueberries. Puree blueberries in food processor then strain any seeds before adding to cheesecake batter.
  4. Bake cheesecake for 45-60 minutes, until center is set. Cool completely.
  5. Mix together greek yogurt and pudding mix and spread on top of cheesecake.
  6. In a small saucepan, combine blueberries, swerve sweetener, water and lemon juice. Bring to a boil then simmer for 8-10 minutes, until mixture starts to thicken. Cool before pouring on top of cheesecake. Cut into 12 slices and serve. Store in fridge for up to 5 days.
Macros per slice (1/12 of cake)
  1. 191 calories
  2. 21g carbs
  3. 4.6g fat
  4. 15g protein
Be Fit Creations http://befitcreations.com/

 

A few weeks ago I caught myself complaining that, “I spend so much time baking that I have no time to actually meal prep!” The obvious solution?? Start creating your own meal prep recipes! Win win for everyone! 

If you’re tired of eating bland and boring meals out of tupperware, you are in luck! I could honestly eat this beef stroganoff every single day and not be the slightest bit mad. This pairs perfectly with pasta, rice, cauliflower rice, or just a spoon! I paired mine with Bellabondonza’s high protein, low carb pasta for an easy, filling, and insanely delicious lunch that I am already looking forward to for tomorrow!

 

These are the ingredients you will need:

16 oz 96% lean ground beef

100g chopped onions

8 oz mushrooms

1/2 tsp minced garlic

3 tbsp gluten free or white flour ( I have tested both, and they both work equally as well)

2 cups beef broth (I used 2 tsp beef powder + 2 cups water)

2 tsp worcestershire sauce

Trader Joe’s garlic salt to taste (or salt and pepper)

3/4 cup plain nonfat greek yogurt

2 tbsp fresh parsley

To begin, add mushrooms, onion and minced garlic to skillet on medium high heat. Cook until onions are translucent. Remove from skillet and set aside.

Add ground beef to skillet and cook until pink no longer remains. Drain excess fat.

Stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minutes, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.

Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.

Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.

Healthy Beef Stroganoff
Serves 4
low fat, high protein, gluten free beef stroganoff
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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
Ingredients
  1. 16 oz 96% lean ground beef
  2. 100g chopped onions
  3. 8 oz mushrooms
  4. 1/2 tsp minced garlic
  5. 3 tbsp gluten free or white flour
  6. 2 cups beef broth
  7. 2 tsp worcestershire sauce
  8. Trader Joe’s garlic salt (or salt and pepper) to taste
  9. 3/4 cup plain nonfat greek yogurt
  10. 2 tbsp fresh parsley
Instructions
  1. Add mushrooms, onion and minced garlic to skillet on medium high heat. cook until onions are translucent. Remove from skillet and set aside.
  2. Add ground beef to skillet and cook until pink no longer remains. Drain fat then stir in 3 tbsp flour. Add in beef broth, worcestershire sauce + garlic salt or salt and pepper to taste. Bring to a boil then simmer for 10 minute, until mixture starts to thicken. After 8 minutes, add in onions and mushrooms and continue to stir until thoroughly heated.
  3. Remove pan from heat and stir in greek yogurt. Top with fresh parsley, if desired.
  4. Divide into 4 equal servings. Serve fresh over noodles, rice or potatoes, or store in fridge for up to 5 days.
Macros per serving
  1. 237 calories
  2. 10g carbs
  3. 6.5g fat
  4. 32g protein
Be Fit Creations http://befitcreations.com/

Did you know that a slice of Godiva cheesecake from the Cheesecake Factory packs a little over 1200 calories, 90g of fat and 86g sugar?? We all know that cheesecake is one of those desserts that is well worth the splurge on special occasions but why not treat yourself to a healthier version you can make yourself and tastes JUST AS GOOD as that $10 slice of cheesecake bought in the store?

 

Made from greek yogurt, fat free cream cheese, protein powder and dark chocolate, this cheesecake is a dream come true for all cheesecake-aholics. At 223 calories and 14g protein per slice, this decadent dessert will satisfy your sweet tooth and help keep you satisfied for hours.

 

Triple Chocolate Protein Cheesecake
Serves 12
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Crust ingredients
  1. 160g crushed graham crackers
  2. 1 scoop Syntrax nectar chocolate protein
  3. 4 tbsp unsweetened cocoa powder
  4. 2 tbsp coconut oil, melted
  5. 2-3 tbsp unsweetened almond milk
Filling ingredients
  1. 9 oz fat free cream cheese,softened
  2. 300g dannon light and fit vanilla Greek yogurt
  3. 2 eggs
  4. 2 oz dark chocolate, melted
  5. 1/2 cup unsweetened almond milk
  6. 2 tsp Vanilla
  7. 2 scoops Syntrax nectar chocolate protein
  8. 4 tbsp unsweetened cocoa powder
  9. 1/2 package sugar free cheesecake pudding mix
Chocolate ganache
  1. 4 oz dark chocolate
  2. 4 tbsp unsweetened almond milk
Optional
  1. Chocolate curls for garnish
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine all crust ingredients in food processor and pulse until thoroughly mixed.
  3. Press mixture onto bottom of 9 inch springform pan. Bake at 325 for 5 minutes then remove from oven.
  4. Combine cream cheese, yogurt, melted chocolate and milk with mixer on medium speed until smooth.
  5. Add in eggs and vanilla and blend until smooth.
  6. Mix dry ingredients together before adding to batter. Blend until smooth. Pour cheesecake batter on top of crust.
  7. Cover with aluminum foil to prevent top from browning. Bake for 40-50 minutes, until cheesecake is set.
  8. Once completely cool, mix together melted chocolate and warm almond milk until smooth. Pour over cheesecake. Garnish with chocolate curls, if desired.
  9. Store in fridge for up to 5 days.
Cut into 12 slices. Macros per slice
  1. 223 calories
  2. 24g carbs
  3. 10g fat
  4. 14g protein
Be Fit Creations http://befitcreations.com/

No Bake Lemon Pie

by , on
Feb 20, 2018
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I remember the first time I ever set up a lemonade stand.

I was 8 years old.

It was a hot day in August.

I got a severe sunburn on my face and scalp.

No one came.

No one except the UPS driver (who probably felt bad since he was delivering a package to my front door step), and he paid for his lemonade with a brand new, shiny Rhode Island state quarter that I still have to this day.

If only 8-year-old Carissa knew how to make pies when life gave her lemons… maybe she would collected several shiny quarters that day!

 

This no bake lemon pie is incredibly easy to make with no added sugar.Sweetened with lite coconut milk and sugar free pudding mix, this is a delightful treat packed with 7g protein per slice. I’ll take a slice of this pie over lemonade any day!

No Bake Lemon Pie
Serves 12
Easy, no bake lemon pie with no added sugar and 7g protein per slice
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Crust Ingredients
  1. 100g crushed graham crackers
  2. 1 scoop syntrax vanilla matrix protein
  3. 62g almond flour or meal
  4. 4 tbsp ghee or coconut oil
  5. 2 tbsp unsweetened almond milk
Filling Ingredients
  1. 10 oz lite coconut milk
  2. 6 oz fat free cream cheese, softened
  3. 10 tbsp (90g) fat free cool whip
  4. 3 tbsp lemon juice
  5. 2 tsp lemon zest
  6. 1 scoop syntrax vanilla matrix protein
  7. 16g sugar free white chocolate pudding mix
  8. optional: 1 tbsp stevia or sweetener to taste
Instructions
  1. In a food processor combine all crust ingredients and blend until smooth. Spread evenly into 9 inch pie pan and press up the sides of pan. Place in freezer to harden.
  2. Meanwhile, combine all filling ingredients in one bowl and mix on high until smooth and no lumps remain.
  3. Pour filling on top of crust and place in fridge to firm for 1-2 hours.
  4. Garnish as desired and cut into 12 slices. Keep in fridge for up to 5 days.
Macros per slice
  1. 169 calories
  2. 13g carbs
  3. 9.75g fat
  4. 7g protein
  5. For gluten free version, omit graham crackers and use only almond meal.
  6. For lower fat version, omit almond meal and use only graham crackers.
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/
Be Fit Creations