Peanut Butter Cookies with Dark Chocolate Surprise!

Peanut Butter Cookies are delicious, chocolate is delicious. Put both together and these cookies are out of this world. Gooey, yummy, and complete with a glass of (dairy-free) milk   😉 Oh yes and did I mention they are only 2 Grams of Sugar and 5 Net carbs?!

 

Peanut Butter Cookies with Dark Chocolate Surprise
Serves 12
 
Just under 1 Cup Dry Old Fashioned Oats
1/2 C. Stevia (taste to adjust to your sweetness- the stevia I use measures cup for cup with sugar)
1 Large Egg
1/3 Cup Natural Creamy Peanut Butter
3 Dove Dark Chocolate Almond Promises (broken into 4 pieces each)
Preheat oven to 325. Grease mini muffin tin (my tin has space for 12 mini muffins)
Mix the first four ingredients well.
WARNING: Mixture will be sticky, I just let my hands get dirty. I’ll edit this post if I ever think of a cleaner way to prepare these.
Grab a handful of dough and start to mix into a ball. Grab 1/4 of one Dove Dark Chocolate and stuff into the middle of the dough ball. Put into one mini muffin tin and flatten to the edges so it is more of a cookie, less of a ball shape. Repeat process until all mini muffin tins are full and ingredients are used.
Bake on 325 for about 5 minutes, then rotate pan to ensure even cooking. Continue to bake for about 5 more minutes. Pull out pan and allow cookies to cool, use a spoon to pop out onto a cooling tray if needed.
Enjoy! Only 2 Grams of Sugar and 5 Net Carbs 😀
 
 

Sweet Potato Protein Cakes

Sweet Potato Protein Cakes
Serves 6

1 Medium Sweet Potato (Skin-On)
3 Tbsp. Egg Whites
3 Tbsp. Spelt Flour
1 tsp. Flax Seed
1 tsp. Chia Seed
1/2 Medium Zucchini Squash Grated
3/4 Scoop of Cellucor Cinnamon Swirl Protein Powder
Dash Ground Cinnamon
Dash Ground Ginger
1/2 C. Unsweetened Vanilla Almond Milk
1 Tbsp. Stevia (Measures cup for cup like sugar)

Preheat oven to 350 degrees.

Poke sweet potato with knife or fork a few times(I like mine with skin-on because that’s where a lot of the vitamins and minerals are, if you prefer no skin, take it off, but add a little extra flour into the recipe.)
Cook for 6 minutes in the microwave, then flip to the other side for another 6 minutes on high.

Take hot sweet potato and cut off ends, then put off food processor. Add in all remaining ingredients and mix well. Scrape the sides and continue to pulse for a few more seconds.
Grease a muffin tin and pour the mix into the six muffin spaces. Bake for 15 minutes, then turn the pan so the cakes cook evenly. Bake another 10-15 minutes, until a toothpick comes out clean.

Let cool completely! I topped mine with a mixture of greek yogurt, cream cheese, and cinnamon swirl whey protein. Store in refrigerator for up to 3 days.

Training Log Tuesday 6.24.14

Training Log Tuesday 6.17.14

Training Log Tuesday 6.10.14