It’s no secret that I love treats. I’ve already planned my post-competition, food-fest party which will include everything from Stoney River’s Carrot Cake to Levain Bakery’s double chocolate peanut butter chip cookies, shipped from New York City. I am a self-proclaimed foodie, and even during prep, I try to trick my taste buds into thinking I am having the real deal.
Here are some of the recipes and products that I’ve grown to love and rely on during my 15 weeks of training so far.
1.) Nuts N More Toffee Crunch peanut butter. Not your average nut butter. Nuts ‘N More’s toffee flavor has been a staple in my pantry for many years since I first saw it on Shark Tank. I have tried all of the other flavors, and toffee is still my favorite. It boasts 12g of protein in 1 serving, while regular nut butter has 8g. It also has only 1g of sugar.
2.) SO Delicious CocoWhip! Like cool-whip without the dairy, fake ingredients and GMO’s, the SO Delicious is the perfect topping to just about anything from protein bread to waffles. I store it in the freezer, and scoop just a little out when I need it. Throw a few Guittard chocolate chips on top, and my sweet tooth is satisfied.
3.) I’ve recently gotten completely hooked on MuscleEgg protein egg whites. I have a freezer full of chocolate, pumpkin spice and cake batter flavors. They have a blog full of incredible recipes, including the protein crepes which I made last month which are super low carb and amazing. I was hesitant at first because the shipping is pricey, but now I am a MuscleEgg for life fan. They can also be purchased at some local gyms, so check their website for locations.
4.) FlavorGod seasonings are my go-to spices because they are low sodium and non-GMO. They also come in unique flavors like Taco Tuesday, Spicy Everything, and PIZZA. My favorite sweet seasonings are gingerbread cookie and chocolate donut. I sprinkle them on my protein bread before I bake it or add it to anything that needs a little extra flavor. They are awesome!
5.) I am a big fan of the flapjacked muffins and pancake mixes. I buy them on Amazon for the best price, but they are also sold at Vitamin Shoppe. The Chocolate Peanut Butter muffin tastes like a molten lava cake, and the carrot spice pancake mix is so flavorful. You can also use the pancake mixes to make breads and muffins, so they do double duty.
Speaking of pancakes, I top mine with organic powdered peanut butter (which you add water to and make low fat peanut butter) and Mancakes Syrup, which has less sugar and carbs than real syrup. The ingredients are a little fake, but they are non-GMO, and I use just a tablespoon per serving.
6.) When I need a little something sweet between meals, I use SLAP Nutrition BCAA’s as my drink of choice. I just tried their new “Slappy Hour” Strawberry Mojito which is great if you like a minty flavor. This one also has electrolytes added, so they help to replenish those key components that are lost during my sweaty workouts. Use code MARY for 10% on their website.
Feel free to message me @marydavisfitness on IG for any questions that you may have on these products.
- 2 cups dates, pitted (100g)
- 1 cup almonds
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsweetened coconut
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1-2 T. unsweetened almond milk (optional, if needed)
- Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly (about 1 minute). Do not over-process or it will become coconut butter.
- Remove flakes and set aside
- Place dates in the food processor and process until they have broken up and come together into a ball.
- Break up date ball with hands and add in almonds, cocoa powder, 1/4 cup of coconut flakes and sea salt.
- Process for several minutes, scrapping down the sides as needed.
- Add in vanilla and almond extract and 1 T of almond milk.
- Process until mixture comes back together into a ball. If it doesn’t do this, add in 1 more tablespoon of almond milk.
- Remove mixture from the food processor and roll into 20 balls.
- Roll each ball in the remaining 1/4c coconut flakes.
- Store in an airtight container in the fridge for several weeks.
Happy Valentine’s Day from our family to yours!
After a week in Miami on vacation, I seriously considered skipping this sweets that come with this holiday all-together. I do love to travel, but I also love being home and getting back to my routine of healthy home-cooking and fierce sweat sessions.
But when I went to Whole Foods to do my weekly shopping, I got sucked into the holiday – with husbands and children shopping for the wives and mommies in their life, and I wanted to do something special for my guy. He loves chocolate pudding, and I figured he probably wouldn’t notice if I threw in some healthier alternatives to the standard recipes.
This recipe was adapted from Giada’s Chocolate-Avocado Mousse
Valentine’s Day Chocolate Pudding
macros: 212 calories, 13g fat, 23g carbs, 3g protein, 6g fiber, 14g sugar
3T. mini chocolate chips, used Enjoy Life for dairy-free
1t. unrefined coconut oil
1 large avocado, peeled and pitted, about 5 ounces
4 ounces cultured coconut milk, plain (used So Delicious brand)
6 deglet dates, pitted
6T. unsweetened cocoa powder
1T. vanilla extract
1/2 t. sea salt
1/4 liquid cup unsweetened vanilla almond milk
In a microwave-safe bowl, melt chocolate chips and coconut oil in 15 second increments until melted, stirring frequently.
Lately I’ve been snacking on some chocolate chip protein bread when I want a sweet treat. It’s great cold from the fridge, and I love it because it’s dense and filling. And who doesn’t love chocolate chips!?
I have made this protein bread a few times with different protein powders, and I definitely recommend Slap Nutrition – Peanut Butter and Slappy Birthday are amazing! This protein powder is hormone free, antibiotic free, soy lecithin free, and sweetened with Stevia. It also bakes very well and comes in a variety of flavors. Use code: MARY for 10% off.
I also really like the PEScience brand for this recipe. It also bakes very well. Use code BEYONDFIT for 30% off on their website. I like the Gourmet Vanilla and Chocolate Peanut Butter Cup flavors. This brand uses artificial sweeteners.
Feel free to do some experimenting of your own to change up the flavors. This bread goes great with 2T. of truwhip (a non-GMO version of Cool Whip). Here is the recipe!
Chocolate Chip Protein Bread
adapted from iheartmacros
Serves 8. Macros per slice: 103 cal, 3g fat, 7g carbs, 11g protein, 2g sugar, 3g fiber
1/2 cup coconut flour (56g)
1 scoop of whey protein powder, recommend PEScience protein
1 tsp. baking powder
1T. Stevia (optional)
4 ounces whole milk Greek yogurt or So Delicious unsweetened plain coconut yogurt
12 liquid ounces of egg whites (making sure to use a liquid measuring cup or a gram scale to measure)
2 whole eggs
15g (about 2T.) semi-sweet chocolate chips (recommend Guittard – they are amazing)
15g unsweetened coconut shredded (toast at 350 degrees for 5 minutes for even more flavor) – optional, not included in macros
Mix dry ingredients in a bowl (excluding chocolate chips), making sure to remove any clumps. Add wet ingredients and wisk together until fully combined. Pour into a greased loaf pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 35 minutes until golden brown. Let cool, and cut into 8 slices. Store in an air tight container in the fridge for up to 4 days. Enjoy!
I love these dense little bites of goodness because they are packed with protein (12g per bite) and low in sugar. They are perfect post workout or right before bed as a sweet nighttime treat.
Mix the following in a bowl:
1 scoop chocolate protein powder (recommend Vega)
2T. powdered peanut butter
2T. ground flaxseed
1/4c. quick oats
4t. cacao nibs
1/2c. unsweetened vanilla almond milk (or use plain)
1-2T. Stevia (to taste)
Form into 3 large bites. Add more almond milk if needed. Roll in unsweetened coconut.
They are very dense, so you really only need 1/2 or 1 at a sitting. I like to enjoy mine with coffee or almond milk.
**For best results refrigerate for at least 8 hours before eating.**
In an attempt to create a recipe that did not produce a food that was brown (chocolatey), I spent some time in the kitchen last week on a new sweet protein treat using Vanilla protein powder. The result was a moist, delicious, decadent new muffin that I am totally obsessed with.
Because of the low fat and fiber content, this would work well as a pre or post workout snack. Try to limit your fat and fiber pre and immediate post workout to less than 5g when possible.
I hope you enjoy it as much as I do!
Peanut Butter Banana Protein Muffins with Shredded Coconut Topping
macros per muffin (makes 15): 123 calories, 5.6g fat, 14.3g carbs, 6.8g protein, 4g fiber, 5.4g sugar
4 large bananas (475g), mashed
1/2c. unsweetened apple sauce
2 scoops (2.6 ounces) Vanilla Protein Powder, recommend Vega Sport
4T. peanut butter (I used crunchy and like the random nut crunch I get in some of my bites!)
1c. wheat bran
1/2c. almond meal/flour, recommend Bob’s Red Mill
1T. ground cinnamon
1t. baking soda
1t. vanilla extract
8 ounces unsweetened almond milk
7T. reduced fat coconut flakes
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray.
Using a an electric mixer, mash the bananas, egg and apple sauce together in a large bowl. Add remaining ingredients, and mix well until thoroughly combined. Divide batter into 15 muffin cups, and top with coconut.
Bake for 20-25 minutes until a toothpick comes out almost clean. Muffins will continue to cook once you remove them from the oven, so I always under cook them a little to keep them moist.
After muffins have cooled, store in an airtight container in the fridge. Enjoy!
Recently, I have been finding myself in the Whole Foods bakery…A LOT.
I am completely hooked on their Vegan Gingersnaps. They are big, chewy and delicious, and I love ginger. Since I track my macros (carbs-protein-fats), I try to build them into my day so that I can treat myself to them a couple of times a week. I found in My Fitness Pal that the “Lg. Vegan Gingerbread Cookie (Whole Foods)” had only 70 calories, was low in sugar and low in fat. Score, right?! Well, I am starting to think that this is too good to be true, and unfortunately, when things are too good to be true, they are not true.
So, I took it upon myself to create my own recipe, using a few different recipes and a lot of trial and error, and here’s what I came up with.
And no, they don’t have 70 calories each, more like 129 calories each, but they are damn delicious.
I hope you enjoy them as much as I do (and am, right now)!
Vegan Chocolate Chip Gingersnaps
macros per cookie, makes 12: 129 calories, 9.8g fat, 8.6 carbs, 3.1g protein, 1.9g fiber, 5.5g sugar
Ingredients (recommend organic when possible):
1 1/2 c. almond meal flour (recommend Bob’s Red Mill)
2T. coconut oil, melted
3T. unsulphured blackstrap molasses
1T. pure maple syrup
1/4t. ground cloves
1T. ground cinnamon
1t. baking powder
1T. semi-sweet mini chocolate chips (use Enjoy Life for vegan)
- Preheat the oven to 350 degrees F.
- Add the dry ingredients to a bowl and mix together.
- Pour in the molasses and oil and mix well.
- Refrigerate dough for 30 minutes to allow to harden.
- Use a spoon to scoop out mounds of cookie dough. Form the dough into balls and place them on a baking sheet lined with parchment paper. Use a fork to press them down and form a cookie shape.
- Bake for 10 to 14 minutes or until browned around the edges.
- Allow cookies to cool at least 10 minutes before removing from the cookie sheet and enjoying.
Last night I took a run at protein almond milk ice cream. Boom! Success. I will do anything in my power to get to eat “ice cream” every night, and I was tired of spending $6 for a pint at Whole Foods.
Here is the recipe:
Blend the following in a blender:
2 frozen bananas
3c unsweetened vanilla almond milk
1 scoop of your favorite protein powder (I always recommend Vega products)
Pour into ice cream maker for 10-15 minutes. Distribute between 2 bowls and freeze for 5-10 minutes until firm. Top with dairy free chocolate chips & enjoy!