Recipes
High Protein Cupcake
Chocolate Black Bean Cupcakes with PB Frosting
This recipe is a blend of two favorites: The Pancake Princess and Chocolate Covered Katie. I wanted to create a moist cupcake without flour to accommodate a child with food allergies, while also making a frosting with significantly less fat and sugar than most traditional recipes. The result is a sweet, healthy, and delicious treat that’s packed with protein! With 4g of fiber, 8g of protein, and under 250 kcal per serving, it could also make a great breakfast option when paired with a latte or a glass of milk.
Ingredients
- 1 15oz Black beans drained
- 3/4 cup sugar
- 4 large eggs
- 5 tbsp melted butter
- 1 tbsp vanilla extract
- 5 tbsp cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- FROSTING
- 1/2 cup peanut butter
- 5 tbsp maple syrup
- 1/4 cup cocoa powder
- 4-5 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Line 12 cupcake tins with cupcake liners.
- Blend all ingredients toether until completely smooth
- Pour batter into tins
- Bake for 18-22 minutes until toothpick comes out clean
- For the frosting: Add all ingredients to the food processor and blend well!
Video
Notes
Calories: 242kcal
Protein: 10g
Fiber: 5g
Carbs: 28g
Sugar: 18.6g
Fat: 12.4g
Zesty Cranberry Chipotle Bread
Zesty Cranberry Chipotle Bread
If you bake just one loaf of bread this fall, make it this one! Inspired by Every Season is Soup Season, this craisin and chipotle quick bread skips the kneading (because who has time for that?) and goes straight to the good stuff.
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 12 oz light beer
- 2 chipotles in adobo, chopped
- 1 tbsp adobo sauce
- 1/2 cup craisins
- 2 tbsp butter
Instructions
- Preheat oven to 375 degrees F
- Add flour, baking powder and salt to a large bowl. Whisk well, make a well in the middle. Add the beer and mix until forms a dough. Don't overmix! Then add the craisins, adobo sauce and chipotle peppers and mix it in.
- Spray a baking loaf pan with cooking spray. Add the dough, melt butter on top and bake for 45 minutes!
Video
Pumpkin Macaroni and Cheese
Pumpkin Macaroni and Cheese
Got this recipe from Cookie and Kate and it's delicious! If you're not a pumpkin eater, I highly recommend. It's so creamy!You can substitute the cream cheese for full fat yogurt or the cheddar for low fat cheddar for a lower calorie dish. Swap out barilla plus pasta to add more protein. I actually loved it as is and will be making it again!
Ingredients
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 can 15 ounces pure pumpkin purée
- 1 pound pasta
- 5 cups water
- 1 teaspoon salt
- 4 ounces cream cheese
- 8 ounces shredded sharp cheddar cheese
- ½ cup 2 ounces finely grated Parmesan cheese, plus more for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the pumpkin spice, garlic and onion powders and cook for 2 to 4 minutes, stirring often, until the butter is very fragrant. Stir in the pumpkin and let it cook for a minute, while stirring.
- Pour in the pasta, water and salt. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 7 minutes.
- Cook, stirring somewhat continuously. Once 7 minutes are up, turn down the heat and stirr in the cream cheese. Continue simmering until the cream cheese has melted in (I used whipped cream cheese)
- Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is all combined.. Remove the pot from the heat.
- Taste and add more salt if desired. This makes about 10 cups of mac and cheese, each cup is a serving!
Notes
Calories: 297kcal
Protein 12g
Carbs: 38g
Fat: 11.6g
Fiber: 3g
Nutrition tip: This is a balanced meal all on it’s own so a GREAT meal to bring for lunch at work or a healthy meal for dinner with a salad!
