Tag Archives: recipe

Strawberry biPro Protein Cake Recipe

07/14/2016 R.C. Liley 2 Comments

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.

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

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.

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.

Going Healthy

Healthy Low Calorie Coconut Protein Granola

07/07/2016 R.C. Liley 2 Comments

Do you love granola but not the stuff in most packaged versions? If yes, you’re not alone. Finding a good granola without added vegetable oils, is non-gmo (preferably organic), free of refined sugar, and doesn’t have too many dried fruits (with added oil and sugar) is not easy. Nevermind the high price of a tiny bag of most “gourmet” versions!

Similar to my coconut salmon cakes, this recipe takes the healthful deliciousness of granola to your kitchen? This greatly reduces cost while increasing nutrition.

High protein, gluten free, no refined sugar, and full of crunchy flavor, how can you NOT love it? This coconut granola will have you skipping the bags on the shelf and quickly making a second batch in your home.

Seriously, make a second batch because the first one will go quick. I speak from experience….

Healthy Low Calorie Coconut Protein Granola

Ingredients

2 cups puffed corn cereal; I used Arrowhead Mills
2 cups puffed millet cereal; again, Arrowhead Mills
1 T Cinnamon; I like it very cinnamon-intense, add only 1/2 a tablespoon if like
2 scoops vanilla protein powder; I use BiPro, a high quality whey sweetened with stevia
1/2 cup organic coconut flour
1/4 tsp sea salt
1/4 cup oat bran
1/2 cup organic pumpkin puree or mashed ripe banana
2 T milk of choice or water
1 T coconut oil
3 packets of stevia powder or 25 drops of liquid stevia; I don’t like it too sweet, so if you want add more to taste
1 tsp vanilla extract

Instructions

Preheat oven to 325.
Mix the dry ingredients together in a large mixing bowl using a wire whisk.
In a separate mixing bowl, add the pumpkin puree with 2 T milk or water.
Melt the coconut oil and mix into pumpkin mixture.
Add the wet to the dry and stir until well combined; this takes a while, be patient
On a parchment lined cookie sheet spread the mixture out evenly and bake for 30 – 35 minutes. Every 10-15 minutes stir and break up the granola for even baking.
Remove from oven once you see granola turning a deep golden color.
Allow to cool and enjoy however you would. The clusters make excellent portable snacks and smaller pieces can be used for your milk/yogurt “dressing”.

If you don’t care about the gluten free part, feel free to substitute rolled oats in place of the puffed cereal. Or you can use certified gluten-free oats. The oats will actually make for a crunchier granola.

I hope you try and love this healthy recipe, and maybe even share with others if can! Have a great Sunday!

Do you like granola or try to keep away?

What’s your favorite treat that you wish could be healthier? I might have a way to make it better if you share.

Food, Going Healthy

Sugar-Free Zucchini Banana Blender Bread

05/03/2016 R.C. Liley Leave a comment

Our weekly CSA order has been full of zucchini lately. It’s delicious when simply sliced and steamed with a little sea salt and pepper, but I wanted to use some of it in a different way.

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Since I already have my plate full (pun intended) with cooking the meals for our family, I knew it shouldn’t take too much time, but I still wanted stray from the norm. Hmmm, something different, something fast, and something zucchini; what to do…..

I quickly decided to make use of my favorite kitchen tool, the Vitamix! Then I’d really turn that zucchini into squash. Yes, pun intended once more.

Bananas are usually always around our home since Avery loves them and they are an easy and healthy breakfast. Especially when on the go since they have their own “built-in” wrapper.

Thus, this sugar-free zucchini banana blender bread was ~~born~~ baked. If you don’t have or want to use oats, try protein powder or peanut flour instead. The taste and texture will be different, but I think equally delicious. Actually, I might make a protein version soon.

Zucchini Banana Blender Bread

by RC Liley

Prep Time: 5 Minutes

Cook Time: 40 minutes

Keywords: bake bread gluten-free sugar-free

Ingredients (1 Loaf)

1 1/2 cups rolled oats
1 cup coconut flour
1 ripe banana
1 small zucchini or 3/4 of a medium to large one
1 tsp cinnamon
1 tsp aluminum free baking powder
3/4 tsp salt
12 drops regular or vanilla liquid stevia
1 1/2 tsp pure vanilla extract
1/3 cup milk of choice
1/4 cup egg whites or 3 whole eggs

Instructions

Grease a 9×5 loaf pan making sure to get all the up the sides and corners. I used coconut oil.

Preheat oven to 350 F

Put the oats and coconut flour in your blender and blend until you see a fine powder.

Add remaining ingredients and blend until smooth.

Pour batter into the prepared pan and bake in the middle of the rack for 40 minutes.

Remove from the oven and let cool completely to room temp. This allows the bread to retract from the sides as it cools which makes it MUCH easier to remove.

Go around the sides with a thin rubber spatula or butter knife and turn upside down to remove from loaf pan.

Slice as thick or thin as you’d like and enjoy your healthy bread plain or with a pat of grass-fed butter. Better yet, smother it in NuttZo!

Have your kiddos help by throwing the ingredients in the blender and turning it on. Parenting tip: never actually use the word “throw” when asking your kids to do anything in the kitchen. Now that I’m at that point with Avery, kinda, this is an easy way to get her cooking healthy food with me in the kitchen.