Coconut Protein Chocolates

I'm constantly trying to come up with recipes that are sweet but get me a little more protein.  =)  I came up with this recipe and they were so good - if I do say so myself...  =)  They tasted a lot like chocolate but had a tiny bit of a powdery-feel to them (probably from the whey protein and/or the coconut manna) but they were super good!!  However, they are richer in your tummy than they actually taste, so a little seems to go quite a long way.  =)

Coconut Protein Chocolates

3 Tbsp. Nutiva Coconut Manna (or Artisana Coconut Butter)
1 scoop Jay Robb Chocolate Whey Protein Powder
1 Tbsp. Nutiva Extra Virgin Coconut Oil
2 tsp. Now Cocoa Powder (unsweetened)
1 tsp. Splenda for baking
2 Tbsp. Let's Do... Organic Shredded Coconut, Finely Shredded (dehydrated and unsweetened)
2 Tbsp. Bob's Red Mills - TVP (Textured Vegetable Protein)
2 Tbsp. Let's Do... Organic Shredded Coconut, Finely Shredded


Combine the Coconut Manna (or Coconut Butter) with the Extra Virgin Coconut Oil in a microwave safe bowl.
Melt them in the microwave for 15-20 seconds.  Remove from microwave and stir thoroughly.
Add cocoa powder, Chocolate Whey Protein Powder and Splenda.  Stir thoroughly.
Add 2 Tbsp. Bob's TVP and 2 Tbsp. Shredded Coconut.  Stir until mixed completely.
Lay a sheet of wax paper in a small flat-bottomed container (I used a Tupperware container that measured about 5"x10").  
Spread mixed ingredients, evenly, along the bottom of the wax papered container. 
Smooth out the top of the 'chocolate' and sprinkle the additional 2 Tbsp. of Shredded Coconut on the top.  You may want to run a spoon over the coconut to get it to 'embed' somewhat into the 'chocolate'.  
Optionally cut the 'chocolate' while it's still soft in order to make separation of it a lot easier.  I cut mine into 16 pieces because I wanted them somewhat small.
Refrigerate 'chocolate' overnight (or at least for a few hours or until hard).
After it has been refrigerated, break apart along the lines you hopefully cut.  Otherwise, just eat the whole darn thing.  =)
Please note:  Depending on the temperature of your home and where you live, you may want to keep this in the refrigerator, as it's likely to melt easily.
If you try this recipe, let me know what you think of it!!


Nutritional info based on 16 pieces (per piece):
47 calories
1 carb gram
3 fat grams
2.37 protein grams
1 fiber gram
11 mg sodium

No Bake Protein Bar Recipe

I saw this on MyFitnessPal and I'd like to try it at some point in the future.  =)  (I just copied and pasted what the poster on MFP had typed up - including the picture.  So, none of the thoughts expressed are mine.)

Butterbean and coconut dark chocolate bars 

 

Ingredients: 

Small can of drained butter Beans (120g drained) 
40g unflavoured or vanilla protein powder, I used plain (I had ran out but I would of used about 60g) 
25g desiccated coconut
25g clear honey 
15g virgin coconut oil
15g Dark chocolate ( I used 85%) 

Blend everything in food processor except the oil and the chocolate. 

My mix was a little too runny as I ran out of powder, making them again I would use about 50-60grams instead of 40. 

Spread the mix into a flat container (Tupperware kind of thing, about 6"x 3"). If the mix were thicker then you could form bar shapes 

Freeze then cut into bars. I cut mine into 4 pieces 

Once frozen melt the oil and chocolate together and drizzle over the bars. 

Refreeze then eat! (As you can see I ate one already) 

Cakey Peanut Butter Protein Bars

I want to try making these at some point...  though I don't have 'liquid sucralose'.  I'll have to get some.  =)

CANDICE’S LOW CARB CAKEY PEANUT BUTTER PROTEIN BARS

Candice’s Low Carb Cakey Peanut Butter Protein Bars
These are a bit different from my other protein bar recipe. They have more of a cake like texture. Quite yummy but be sure NOT to over bake or else they become a bit dry since they have very little fat in them.  If you use cream they will more then likely be a bit moister then when using either almond milk or water.
Hope you enjoy!

Makes 6 bars
Ingredients:
3/4 cup(60g) whey protein powder, I use Vanilla
1/4 cup + 2 Tablespoons peanut flour, sifted
1/4 cup of natural peanut butter
2 Tablespoons(1oz) unsalted butter
10 drops liquid sucralose
1/4 cup almond milk(or you can use cream or water just adjust nutritional information)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon chopped peanuts (optional, use as a topping)
Chocolate topping:
1/4 cup unsalted butter, melted
1/4 cup cocoa powder
12 drops liquid sucralose
Instructions:
Preheat oven to 350F
Line bottom of 8×8 or 9×9 square baking pan with parchment. If you don’t have parchment you can butter inside of pan.
In a heat proof bowl, heat butter and peanut butter in microwave until melted. About 45 seconds. Set aside.
In a large bowl whisk almond milk, egg, vanilla extract, and liquid sucralose. Slowly whisk in your melted butter and peanut butter. Last fold in peanut flour, whey, salt and baking powder.
Batter will be VERY sticky!
Spread evenly into your prepared pan. Again batter is sticky so use a spatula to smooth.
Bake at 350 for 10-13 minutes
Let cool in pan completely before adding topping.
To make topping:
Mix cocoa & liquid sucralose with melted butter until smooth.
Spread mixture over your cooled, baked bars.
Top with chopped peanuts now if you are doing so.
Put pan of bars in the refrigerator about 10 minutes to set up.
Cut in to 6 bars.
Bars should be stored in baggie or air tight container in either the refrigerator or freezer.
Nutritional information for 1 bar(no peanuts on top):
Energy    191 kcal
Carbohydrate, Total    6.53 g
Sugars, total     1.17 g
Fiber, total dietary     3.05 g
Protein    17.08 g
Total lipid (fat)    11.01 g
Net Carbs: 3.48 g

Snickerdoodles

OMG!  I made the Snickerdoodle recipe from Deanna's blog and they are uh-may-zing!!  They sort of 'melt in your mouth'.  Even if you're not on HCG, you should try this recipe!!  I'd also like to try almond extract at some point, in place of the vanilla extract.  The dough reminded me a bit of Mexican Wedding Cake Cookies (which I love!!) but the almond flour wasn't as almondy once they were baked.  But they were still awesome and my parents (who are not on diets) loved them, as did my sister who claims to hate splenda.  =)

Snicker doodles

Ingredients:

1/2 cup butter 1 1/2 cups almond flour 1 cup artificial sweetener (Splenda) 1 egg (I used 3 Tbsp. All Whites - Egg Whites) 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons artificial sweetener 1 teaspoon ground cinnamon Directions: Preheat oven to 350* F. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add about half the flour, the 1 cup splenda (I have never used anything other than splenda for this and have heard others do not work), the egg, vanilla, baking soda, and cream of tartar.  Beat until thoroughly combined.  Beat in the remaining flour.  Cover and chill for 1 hour (at least!  If you can refrigerate overnight, that's probably best as the dough is very moist and refrigeration seems to make the dough easier to work with.) Combine the 2 Tbsp Splenda and the cinnamon in a small bowl.  Shape dough into 1 inch (approx.) balls.  Roll balls in the cinnamon/splenda mix and place 2 inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes. Nutritionals:(12 cookies in batch)Using Almond Flour: Cals-113, Carbs-5, Fat-11, Protein-3, sodium-33 -----------------If using peanut flour:Cals-114, Carbs-7, Fat-8, Protein-10, sodium 87, potassium 57

Just Carrots Soup (not for HCG P2 or P3)

Ingredients

• 1 lb baby carrots
• 1/2 large onions, diced
• 2 tablespoons cumin, powdered
• 1 tablespoon chives, dried and sliced
• 1 tablespoon dried celery flakes
• 1 teaspoon garlic, powdered
• 1 teaspoon oregano
• 1/2-1 teaspoon mustard, finely ground (optional)
• 1/4-1/2 teaspoon red chili powder (optional)
• 1 pinch cumin seeds (optional)
• 5 tablespoons Braggs liquid aminos
• water ( probably about 8 cups)

Directions

1. Clean and cut carrots. In halves, slices, however you want. The smaller the carrot pieces, the faster this will be finished.
2. Put carrots in large pot on medium heat and add enough water to cover them fully. Add diced onions.
3. Once water comes to a boil, take a hand potato masher and mash the carrots and onions. Repeat often over a 30-45 minute period. Optionally, you can remove half or all of the mixture to a blender (or use a stick blender) and puree it for a finer, easier creamy soup.
4. Add spices listed (all are optional if you don't want to have all of them or you can add your own preferred spices) and the 5 tablespoons Bragg Liquid Aminos. Be sure to stir thoroughly. (You may want to add more water to make your soup more liquid. I recommend adding 1 tablespoons Bragg Liquid Aminos to every cup of water added. If you want a 'saltier' soup, just add more Bragg Liquid Aminos since it's healthier than salt.).
5. Lower heat to low-medium and let simmer for 10-20 minutes. Then serve and garnish if you want to. =).

Celery "Stuffing" Recipe

Celery (allowed amount) sliced (thinly sliced, or however you like it)
seasonings (to taste)
salt (I used Bragg Liquid Aminos but I don't know if that's considered "off protocol")
garlic
basil
marjoram
oregano
sage
small amount of water (if not using Liquid Aminos)

You could probably add some crumbled grissini or melba toast to it too but I didn't.

Then I just microwaved it for about 2 minutes in a regular microwave-safe bowl.  I like my celery a little crunchy still, but if you like it soft, you could microwave it for longer. 

I just thought I'd share this because it's actually pretty good (I'm not normally a big fan of celery) and it was super easy to make.


I was thinking that you could also put the stuffing inside your allotted amount of meat (chicken would be good, it seems like) and wrap it.  Then bake it with the chicken.  Yum!  =)