Protein Ice Cream Sandwiches

Protein Ice Cream Sandwich

So the awesome ladies over at Labrada Nutrition sent me their new improved Jamie Eason Lean Body for Her signature protein line….and let me just tell u that I’m pretty impressed!! All natural whey protein isolate that’s low carb and tastes great! Here’s a little yummy summertime treat I made with the chocolate flavor, & it’s low carb and low calorie for u dieters out there!!➡️

Chocolate Protein Ice Cream Sandwiches

-1/2 scoop Lean Body for Her Chocolate whey protein Click Here to Purchase

-1 egg

-1 tbsp unsweetened applesauce

-3 tbsp oat flour

-1/2 tsp baking flour

-2 pkts stevia

-6 tbsp of TruWhip Light (healthy version of cool whip) You can purchase at any Whole Foods store.

➡️Stir together and bake on a greased cookie sheet at 350F for 4-5 min. Don’t over bake or it will turn out dry!

➡️Remove and cool. Sandwich TruWhip in between 2 cookies(I used about 2 tbsp). Top with sugar free chocolate syrup if u want.

Makes 3 sandwiches. Macros per sandwich: 122 cals, 4g fat, 14g carbs, 1g fiber, 4g sugar, 8g protein.

Sweet Cinnamon Protein Pancakes

sweet cinnamon protein pancakes

One of my most fav recipes for this #cleanNdirtyPancakeTreats weekend! So delish! I mean, who doesn’t love a weekend morning breakfast of pancakes…clean or dirty!? 

These are made with sweet potatoes so they are gluten free! No flours used.

Sweet potato & Cinnamon Protein Pancakes

⭐3 oz (~85g) cooked sweet potato

⭐2 egg whites

⭐1 scoop About Time Vanilla whey protein

(get 25% off your order of About Time products using code: cleanNdirtytreats at checkout

⭐1 tsp baking powder

⭐1 tbsp or 1-2 pkts stevia

⭐1 tsp vanilla extract

⭐1 tsp Cinnamon

Throw it all in a blender & blend till smooth. I cooked mine in a pan sprayed w/ coconut oil spray.

✳I topped mine w/ protein frosting: 1/2 scoop About Time vanilla whey, 1 tbsp unsweetened almond milk & stir well. Added sugar free syrup & a few crushed almonds.

➡Breakdown for pancakes only: 232 cals, 1.6g fat, 19g carbs, 2.5g fiber, 7g sugar, 34g protein.

Peanut Butter Surprise Chocolate Protein Cupcakes

Peanut Butter Surprise Chocolate Protein Cupcakes

Peanut Butter Surprise Chocolate Protein Cupcakes

Super moist and super delicious!! Yummy (and actually healthy!) chocolate cupcakes with a peanut butter filling! WHAT?? YEP!! Make these for your next gathering and people will be surprised that they are healthy! Or just make them for yourself😜

Peanut Butter Surprise Chocolate Protein Cupcakes

1 1/4c oat flour

1/2c unsweetened cocoa powder

1/2c coconut sugar

4 scoops About Time Chocolate Whey Protein

(Get 25% off your protein order at & enter code: cleanNdirtytreats!)

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla

2 eggs

1/4c melted coconut oil

2/3c unsweetened almond milk

Natural Peanut Butter (approx 1/4c)

Mix all of the ingredients except the peanut butter in bowl. In a cupcake pan, pour half of each with batter. Take 1-2 tsp of PB and put on top of batter. Mine settled to the bottom because I didn’t have them even between the batter layers lol! Pour the rest of the batter over top. Bake at 350F for about 12 min (keep checking so you don’t burn them!). Mine made about 10 cupcakes, but the batter was pretty yummy so it could have made more lol!

Macros per cupcake (based on 10 cupcakes in the recipe): 235 cal, 11g fat (depending on how much PB you fill it with), 22g carbs, 3g fiber, 10g sugar, & 15g protein!

Chocolate Chip Peanut Butter Cookie Dough

Chocolate Chip Peanut Butter Cookie Dough

Healthy Cookie Dough that you can eat raw without the guilt!! This recipe makes a few servings. I wouldn’t be able to eat it all in one sitting even if I could! Very rich and filling. Feels so naughty..but it’s not!

Chocolate Chip Peanut Butter Cookie Dough:

1 can chickpeas (Garbanzo Beans) rinsed and drained

1 scoop About Time vanilla whey (go to and enter code: cleanNdirtytreats for 25% off!)

2 tbsp uncooked oats

1/4 c PB

2 tsp vanilla extract

2 tsp stevia

Dash of sea salt

1 tbsp mini sugar free choco chips (I used Sensato brand purchased from

Mix all but the chips in a food processor. Fold in the choco chips. You can eat it room temp but I refrigerated mine so it was cold.

Homemade Marshmallows (and Fluff!)




This easy recipe is awesome! Before refrigerating the marshmallows, it’s actually fluff! So you can sort it in a jar or sealed container to have homemade marshmallow fluff on hand, or make it his way (refrigerate) and cut into marshmallows! So versatile and so yum!

Marshmallow Fluff (before adding powdered sugar on top)

Marshmallow Fluff (before adding powdered sugar on top)


Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

marshmallow mixing

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Sifting powdered sugar on top of marshmallows

Sifting powdered sugar on top of marshmallows

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Low Fat PB2 Cookies

pb2 cookies

Anyone heard of PB2? PB2 is peanut butter but in a powder form. Most of the fat is removed (since it’s powder it doesn’t need oil) and you just mix it with water to get that peanut butter spread! It’s a great low calorie, low carb, low sugar, and low fat alternative to regular peanut butter. You can find PB2 in most grocery and health food stores now, but Vitacost is having a sale on it!! Go to where they are selling it for $2.99 each!! Great deal! And what is even better…if you are new to Vitacost, you can use my code to get $10 off your purchase of $30 or more!! Click here for the deal:

Now on to this quick and easy cookie recipe that has only 63 calories, 2g fat, 3g net carbs & 7g protein per cookie!!

PB2 Cookies

Makes 7 cookies

1 c PB2
1/2 c water
1/4c stevia, or 4-5 pkts
1 tbsp unsweetened applesauce
1 egg, lightly beaten
1 tsp vanilla

-Mix PB2 and water to make your PB. It should have the same consistency, so slowly add the water to make sure.

-Mix in stevia, applesauce, egg & vanilla. If it’s too thin, add more PB2.

-Scoop 1.5 tbsp fulls of dough & place on parchment lined baking sheet. Bake for 8min at 350F.

-Remove and let cool. Mine are topped with a little sugar free choco syrup.👌

Macros per cookie: 63cals, 2g fat, 6g carbs, 2g fiber, 1g sugar, 7g protein.🌟


Chocolate Chip Protein Pancakes

Chocolate Chip protein pancakes

It’s another #cleanNdirtyPancakeTreats day!! Nothing like pancakes on the weekend, ya know? Total #comfortfood. But it doesn’t have to ruin your diet progress!! ➡️ Today’s pancakes are brought to you by ABS Protein Pancakes delish Choco Chip Protein Pancake mix! Very yum! Prepared mix is only 242 cals, 5.6g fat, 10g carbs, 2.5g fiber, 2g sugar, & 36.5g protein!!! You can purchase your own at🍫
➡️I layered mine with About Time Chocolate Recovery Z casein protein mixed with a lil water and 1 tbsp nonfat Greek yogurt. Topped it off with pan fried (use Pam spray, no oil) banana slices, sugar free chocolate syrup, and a few sugar few mini choco chips! 😍

⚡️Get 25% off Recovery Z casein protein using coupon code: cleanNdirtytreats at🌀
Have a great day, everyone!!💖☀️