Apple Vampire Teeth

Apple Vampire Teeth

Muahahaha!!! My bloody vampire teeth are about to be devoured 🙂 Found this idea on Pinterest and just added the blood!

Slice apples, add PB for your glue, put on the mini marshmallows (mine are from Whole Foods) for the teeth, then complete it with sugar free strawberry jelly.

My kids absolutely love these Apple Marshmallow Teeth! Perfect sweetness to have to keep out of the trick-or-treat candy.

Have a fun and safe Halloween!

Low Carb Pumpkin Spice Cookies

Low Carb Pumpkin Spice Protein CookiesLow Carb Pumpkin Spice Cookies

53 Cals/2g fat/2g Net Carbs/1g sugar/5g protein per cookie!

With Halloween approaching, my inner cookie monster is breaking out!! COOKIES COOKIES COOKIES! So I came up with this Low Carb Pumpkin Spice Protein cookie recipe to tame that cookie monster while preventing the ugly, brutal attack on the diet-friendly cookies! Plus these are so soft and delicious, you don’t even realize they are healthy AND low carb!

Now onto the delicious recipe for Low Carb Pumpkin Spice Cookies…

Pumpkin Spice Protein Cookies

Ingredients:

1/4 c almond flour

1 c canned pumpkin

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 tsp vanilla

1 scoop About Time Whey Isolate Vanilla Protein –>Receive 25% off your order using coupon code ‘cleanNdirtytreats’ at www.TryAboutTime.com!

1 tsp baking powder

1/4 tsp baking soda

2 tbsp stevia

1 egg

2 tbsp water

Pumpkin Spice M&Ms (opt)

Directions:

Stir all ingredients together. Spoon heaping tablespoonfuls into cookie sheet.

Bake at 350F for 10 min. Remove from oven and add Pumpkin Spice M&Ms if you desire! I found my bag of these tasty M&Ms at SuperTarget.

Makes about 8 cookies. Macros per cookie (not including M&Ms): 53 cals, 2g fat, 3g carbs, 1g fiber, 1g sugar, 5g protein.

 

#cleanNdirtyPancakeContest Winner!

#cleanNdirtyPancakeContest Contest WinnerDoesn’t this plate of pancakes look amazing?!? Here is our winner for the #cleanNdirtyPancakeContest…@mikibby Monika Borkowski with her Blueberry Pumpkin Pancakes topped with homemade honey-oat clusters and homemade trail mix! See her Instagram page for the full recipe.

I was sooo impressed by all of the pancakes that were submitted in the #cleanNdirtyPancakeContest!!! Such aaaamazing, healthy, and macro friendly pancakes across the board!

Thanks again to all who participated!! Stay tuned for another contest 🙂

Also thank you to the companies that provided their amazing products for this contest: Your Tea and ABS Protein Pancakes pancake mix.

Apple Pie Protein Pancakes

 

Apple Pie Protein Pancakes

 

Apple Pie Protein Pancakes that are healthy, delicious, and a perfect addition to #cleanNdirtyPancakeContest! Don’t forget you have until 4pm EST today to submit yours! See link for details and rules.

I just love apples and creating a compote with them! It really brings out the wholesome taste, and it can be done without using a lot of sugar!

You must give these pancakes a try! Perfect on these chilly mornings. Such a great comfort food that won’t bust your diet.

Apple Pie Protein Pancakes

Serves 1

Pancakes:

1 scoop About Time Vanilla Whey Protein (opt) **use coupon code cleanNdirtytreats for 25% off your order at www.tryabouttime.com!

1/2 tbsp coconut flour

1/2 tsp baking powder

1/2 tsp cinnamon

2 egg whites

2 tbsp unsweetened apple sauce

1 tbsp unsweetened almond milk

Splash of vanilla

2 packets of stevia

Cream Filling:

1/3 cup 1% cottage cheese

1 tbsp stevia (1-2 packets)

1/2 tsp cinnamon

Splash of vanilla

1 tsp About Time vanilla whey protein

Apple Compote:

1/4 cup chopped apples (peeled)

1 tbsp water

1 tbsp sugar free syrup

1/2 tsp cinnamon

Directions:

-Beat all of the pancake ingredients in a food processor or blender. Cook in a pan coated with cooking spray.

-To prepare filling, beat together cream ingredients. Layer in between pancakes.

-For the compote: add all ingredients into a small pot. Simmer covered until apples become soft. Top onto pancakes and enjoy!

Macros for pancakes and toppings: 269 calories, 1.5g fat, 29 carbs, 3g fiber, 8g sugar, 42g protein.

Don’t forget to submit your yummy healthy pancake recipe on Instagram for your chance to win! Contest Details

 

 

 

#cleanNdirtyPancakeContest!

Clean N Dirty Treats Pancake contest

 

We are WAY over due for another #cleanNdirtyPancakeContest!!! That’s right, folks! Time to whip up your delicious pancake recipe for your chance to win ABS Protein Pancakes protein pancake mix AND Your Tea 28 Day Tiny Tea Detox!!! Both to help you jump start your fat loss. Plus u will be featured on my Instagram page and Facebook!💖

Head over to Instagram and join in on the fun–>

Rules:

1. Post your macro friendly #PancakePorn. It must be a New post!

2. Follow me @cleanNdirtytreats, @abs_proteinpancakes & @yourtea.

3. Hashtag your pic #cleanNdirtyPancakeContest

This time in order to stick with the theme of weight loss, pancakes should be relatively ‘Clean’ and macro friendly! That means no piles of Oreos & Snickers layered throughout your pancakes! 🙂

You have until 4pm EST Sunday to submit it! Let the fun begin!!!!!

Protein pancakes, pancake recipes, healthy pancakes, diet food, diet recipes.

Guilt Free Pumpkin Protein Cheesecake

Guilt Free Pumpkin Protein Cheesecake

Happy National Pumpkin Cheesecake Day!

Only 8g net carbs & Dairy Free!

What?? Yes! I have always been curious about cheesecakes made with cashews instead of cream cheese! It sounded so odd, yet so intriguing. It completely eliminates the use of any dairy products, including eggs. You can almost call it a No Bake Cheesecake! The only thing I baked was the Cinnamon Almond Crust.  I think it beats the typical graham cracker crust, and smells amazing while it bakes in the oven.

Pumpkin Halloween Cheesecake

 

So for this Fake Cheesecake recipe, no diary is used and it’s low carb with added protein. Healthy fats from the almonds and cashews, to the fiber and vitamins of the pumpkin, to the low sugar low carb protein powder…this Pumpkin Cheesecake is truly a guilt free dessert! Perfect for this NATIONAL PUMPKIN CHEESECAKE DAY! And also for Halloween 🙂

Guilt Free Pumpkin Protein Cheesecake

Cinnamon Almond Crust:

1 1/4c almond flour
1 1/2 tbsp stevia
2 tbsp honey
1 tsp cinnamon
1/4 tsp salt
3 tbsp coconut oil

Pumpkin “Cheese”cake filling:

1 cup raw cashews, soaked overnight
1 1/2 c canned pumpkin
1/4 c stevia
1/4 c water
1/4 c coconut oil
2 scoops About Time Vanilla Whey Protein ->Use code: cleanNdirtytreats to get 25% off your order at TryAboutTime.com
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Chocolate Ganache Swirl (opt):

1 tsp coconut oil
Line Pan with parchment paper
Instructions:
– Preheat oven to 350F.
– Line a 9″ springform pan with parchment paper. I trace the pan on the paper with a pencil then cut it out. I place the cut out paper into the bottom of the pan (see above picture). It makes for easy removal of the cheesecake slices.
– Combine all the crust ingredients into a bowl and stir.
– Press crust mixture into springform pan.
– Bake for 12 minutes.

For the filling:
– Combine all in a food processor and blend until smooth.
– Pour mixture into the cooled baked crust.
– Heat chocolate chips and oil in the microwave for 30 seconds. Swirl on top. Use a toothpick to create the spider web effect!
– Place in freezer for about 2 hours to set.
– Store in fridge until ready to serve!

Serves 12. Macros per serving: 239 calories, 18g fat, 11g carbs, 3g fiber, 5g sugar, 9g protein.

Low Carb Pumpkin Protein Cheesecake
I think you all will be blown away by this delicious, low carb, low sugar, dairy free, protein cheesecake! You may not go back to cream cheese again! 😉

Chocolate Protein Cupcakes and Vanilla Protein Frosting

 

Low Carb Low Sugar Protein Cupcakes

Low Carb Low Sugar Protein Cupcakes

Only 95 calories, 2g gat, 6g net carbs, 1g sugar, and 12g protein per cupcake!

When we have family gatherings, dessert is always apart of the equation…and I’m the designated person to make it. Since the majority expects my “dirty treats”, I’m also making “clean treats” to have as an option as well…mainly for my father-in-law who is diabetic. I want him to be able to enjoy dessert along with the rest of the family. I made these cupcakes as an alternative to the Extreme Chocolate Peanut Butter Cake, and he absolutely loved them!! I’m sure you all will too!!💖
Chocolate Protein Cupcakes & Vanilla Protein Frosting🍥

Cupcakes:

1/2 scoop About Time Chocolate Whey Isolate protein (use coupon: ‘cleanNdirtytreats’ for 25% off at www.TryAboutTime.com)

1/4c oats

1/2 tsp baking powder

1 tbsp unsweetened applesauce

1 tbsp unsweetened cocoa

1 egg

1 egg white

1.5 tbsp unsweetened almond milk

1/2 tsp vanilla

2 packets stevia

Vanilla Frosting:

3/4 scoop About Time Vanilla Whey Isolate protein (use coupon: ‘cleanNdirtytreats’ for 25% off at www.TryAboutTime.com)

1.5 tbsp unsweetened almond milk

2 tbsp nonfat plain Greek yogurt

2 packets stevia

Splash of vanilla

—-

1⃣Add all of the cupcake ingredients into a food processor (you can use a hand mixer if you use oat flour).

2⃣Pour the batter into a cupcake pan coated with cooking spray, or use cupcake liners.

3⃣Bake at 350F for 12 min or until baked through.

4⃣Remove and let cool.

5⃣Mix your vanilla protein frosting ingredients together, and frost the cupcakes.

6⃣Drizzle with a little Smucker’s Sugar Free Chocolate Sundae Syrup.

Makes 4 cupcakes. Macros per cupcake with protein icing: 95 cals, 2g fat, 7g carbs, 1g fiber, 1g sugar, 12g protein.

Let me know what you all think of these low sugar cupcakes! No guilt eating these delicious low glycemic dessert!

Extreme Chocolate Peanut Butter Cake

extreme chocolate peanut butter cake

 

Oh my, this just happened today!! I had the whole family over today to celebrate my husband’s 40th birthday. A complete “Over the Hill” theme, which included an appetizer of dentures…apple slices and mini marshmallows. Peanut butter held it together like glue. They were absolutely cute and everyone loved them. I’ll be sure to include them in another post.

But onto this amazing-ness of a cake!! My husband has the luck of having me make him an exciting cake for his birthday every year. This year, I was sure to make one of his most favorite combos–CHOCOLATE AND PEANUT BUTTER! I mean, who isn’t crazy about this combo?! Reese’s peanut butter cups are one of the yummiest candy bars EVER 🙂 The chocolate and peanut butter literally go together like a PB & J sandwich. Seriously.

So try this cake out, and let me know what you think! My family were crazy over it! I also made a Chocolate Protein Cupcakes with Vanilla Icing so that my diabetic father-in-law could have a dessert as well. I’ll be posting that recipe this week…so stay tuned!!

One more thing: The coffee in this recipe does NOT make the cake taste like coffee in any way. It merely boosts the flavor of the chocolate.

extreme chocolate peanut butter cake slice

Extreme Chocolate Peanut Butter Cake

Chocolate Fudge Cake:
2 cups sugar
2 cups all purpose flour
1/2 cup unsweetened cocoa, sifted
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup canola oil
1 tbsp vanilla
1 cup hot brewed coffee

Peanut Butter Cream Frosting:
1 3/4 cups creamy peanut butter (don’t use the natural kind without oils–use “no stir” kind)
1 stick unsalted butter, room temperature
2 cups powdered sugar
1 tsp vanilla
3/4 cup heavy cream

Chocolate Ganache:
1 cup dark chocolate chips
2/3 cup heavy whipping cream
1 tbsp light corn syrup

Instructions:
1. Prepare by preheating the oven to 350F, grease three 8-in round cake pans and line with parchment paper.

2. In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add in eggs, sour cream, oil and vanilla. Slowly stir in coffee.

3. Pour batter into pans. Bake for 18-20 min or until it passes the toothpick test. Remove from the oven and let cool.

4. In a mixer, beat together butter and peanut butter until well mixed. Slowly add in sugar and mix. The. Add vanilla and cream, and beat until light and fluffy.

5. Once the cakes are fully cooled, begin the assembly. Place one cake on your container bottom or a serving platter. Frost with about 1/2 cup of peanut butter frosting. Add another cake on top, then frost with another 1/2 cup of frosting. Add the final layer of cake, and frost the top and sides. Don’t worry about getting the top perfect because the ganache will cover it!

6. Place the cake in the refrigerator to set up for approximately 5-10 minutes.

7. Begin making the ganache by adding the cream and syrup to a small sauce pan. Place on medium high until it starts to boil. Remove from heat and add the chocolate. Whisk until smooth. Quickly pour on top of cake and let it drip down on the sides. Use a spatula to push the ganache to the sides if needed. Return the entire cake to the refrigerator for the ganache to set up (about 10 minutes).

8. Finish decorating by piping remaining peanut butter frosting on top and include Mini Peanut Butter Cups! Yum! Store cake in the refrigerator.

Sorry, no macros to count here. They don’t exist! LOL! Enjoy it as your cheat meal!