Tag Archives: baking

Food, Going Healthy

Strawberry biPro Protein Cake Recipe

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Have you ever used protein powder as a substitute for regular flour in baked goods? I’ve been doing it for years with some bad, some good, and some fabulous results. Luckily, this strawberry protein cake using biPro’s Strawberry Protein Powder really….um, takes the cake!

protein cake, biPro whey protein, baking, healthy, cooking, bread, dessert

Writing the review of biPro’s Strawberry Whey Protein left me craving something full of strawberry goodness to snack on. Maybe share a little with the little one too. A smoothie is easy, but I wanted something I could eat and use as the perfect NuttZo delivery device.

nuttzo, healthy, protein cake, cooking, peanut butter, organic
I’m waiting for you….

Not sure why it always sits right at the window I look out of most often, but it sure does drive me NuttZ…..O!

Back to the protein cake. With no real recipe to follow, I mixed and measured tossed ingredients together and put it all into the oven. The end result was good, but now I had remake it and actually measure. Ugh. You will be happy to know that the second time around came out even better. Hey, measuring does serve a purpose!

BiPro Strawberry Protein Cake

Don’t take my word (or anyone’s word) for it, make it for yourself and taste the proof. Maybe smear a little NuttZo on too.

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Strawberry biPro Protein Cake

by RC Liley

Prep Time: 10

Cook Time: 20 – 25 Minutes

Keywords: bake bread dessert protein powder cake

Ingredients

  • 1/2 cup cottage cheese (can substitute Greek yogurt)
  • 2 eggs or 1/2 cup egg whites
  • 2 tsp chia seeds
  • 2 tsp pure vanilla extract
  • 1 cup coconut flour
  • 1/2 cup biPro Strawberry Protein Powder
  • 1 tsp aluminum free baking powder
  • 15 drops liquid vanilla stevia or 1/16 tsp stevia powder
  • optional shredded coconut as desired

Instructions

1. Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).

2. Combine all ingredients in a mixing bowl and let sit at least 10 minutes. If batter is too thick, add unsweetened almond milk 1 tablespoon at a time to help mix it better.

3. Pour batter into the prepared pan, and smooth down evenly. Bake 30 minutes or until a toothpick inserted into the cake comes out clean.

4. Remove from oven and allow to cool at least 10 minutes before devouring each and every protein-packed bite.

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Once you make and devour the protein-packed cake, come back and let me know how you (and, if shared, your friends and family) loved it!

BiPro Strawberry Protein Cake_Half Slice

Make sure to enter my biPro Strawberry Whey Protein giveaway going on until July 18, 2016.

Food, Going Healthy

Easy and Healthy Baked Coconut Salmon Cakes

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Do you find yourself stuck in a rut of eating the same thing day in and day out for weeks? If you answered “Yes”, you’re not alone. But I make it a point to change things up when I can. As long as it’s tasty, healthy, and relatively quick to make, it’s fair game! Or should I say fair fish? See what I did there?

Enter these delicious salmon cakes that are both healthy and easy to make. Using canned salmon (tuna or crab would work too) makes these a convenient weeknight main course and are perfect to make extra for the next day.

healthy baked coconut salmon cakes
Serve on a bed of steamed squash and green beans.

So, make a double batch of these to have dinner with the family and to take to work (or just have the next day if you stay at home like me) for a healthy and delicious lunch.

DSC_2356

Baked Coconut Salmon Cakes

Ingredients

  • 2 (5oz) cans wild salmon in water, drained (canned tuna or crab works too)
  • 1/2 cup Coconut Flour (If you don’t have this, rolled oats also work well)
  • 1 tsp each of cumin, garlic powder, and onion powder
  • 1/2 tsp cayenne
  • 2 T Dijon mustard
  • 2 eggs or 3 egg whites or 3 flax/chia eggs
  • 4 T Of your favorite salsa
  • 1 T each dried basil and dill
  • Pepper to taste 

Directions

  1. Pre-heat oven to 375 degrees
  2. Add all ingredients in a bowl and mix well to incorporate. You can also mix everything in a food processor if desired. If mixture seems too runny, add oats or coconut flour 1 tablespoon at a time until thick enough to hold together.
  3. Scoop the mix into a lightly oiled 12 cup muffin pan (I filled 9 of the 12 cups) and bake in pre-heated oven for 25 -30 minutes, depending how toasted you want the top. It should have a crispy golden crust on top.
  4. Remove from oven and let cool in pan for 5 to 10 minutes.
  5. Top each cake with your favorite mustard, salsa, or even a yogurt sauce like Tzatziki; I like them plain too. Serve with steamed veggies and maybe a tasty side of quinoa curry salad.
Not pretty, but very tasty!
Not pretty, but very tasty!

If you love crab cakes, this is an easy and more affordable alternative to make at home. Unless you use imitation crab, but let’s not go down that road, I’ll save it for another post. 🙂

What’s your favorite seafood?

Would you like it baked into a cake like this?