Help Santa make some gainz this Christmas by supplying him with these Snickerdoodle Oatmeal protein cookies! I promise he won't be able to taste the protein. ;) Seriously, these are SO good. I ate all 5 HUGE cookies for breakfast this morning because I am 28 years old and I do what I want. You can too. :P

SNICKERDOODLE OATMEAL PROTEIN COOKIES (makes 5-6 large cookies)
397kcal: 13F/32C/38P (9g Fiber) for entire recipe

Ingredients:
- Any low-cal oatmeal packet (I used OatFit) or 25g oats
- 34g vanilla whey (I used MTS brand)
- 14g coconut flour
- 1/2 tsp baking powder
- 1 egg
- 1 tsp cinnamon
- 60g cashew or almond milk
- stevia to taste

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl.
4. Spray cookie sheet with pam and use a spoon to scoop dough into 5-6 cookies on cookie sheet.
5. Bake for 8-10 minutes, then check every 3 minutes until cookies are golden brown and ready to eat!

Enjoy and feel free to eat preworkout, for breakfast, or dessert! Be a rebel without messing up your macros. ;)

THESE ARE SO HOT RIGHT NOW. In fact, I've tried tons of protein cheesecake recipes in the past few months. Some were winners and some were losers to be honest, but I believe I've found my favorite recipe and ratios of ingredients that do not sacrifice macros or flavor. The awesome thing about this recipe is you can really play around with it. If you want to add more protein, add more whey; if you want more fiber, add more cocoa powder. Also, you can totally be a rebel and eat it for breakfast if you want--it's got about the same macros as a veggie egg white omelet, believe it or not! Pretty crazy but true!

DARK CHOCOLATE PROTEIN CHEESECAKE
154 kcal -- 24P / 11C / 1.5F (for 1/8 of cake)

Ingredients:
- 2 scoop whey (I used optimum nutrition isolate in chocolate)
- 454g plain nonfat greek yogurt
- 2 large eggs
- 46g liquid egg whites
- 1 package (40g) sugar free fat free chocolate jello pudding mix
- 2 packages (448g) Fat free cream cheese
- 30g dark chocolate cocoa powder
- stevia to taste

Directions:
1. Preheat oven to 350 degrees.
2. Put all ingredients in mixing bowl and mix until completely smooth (I used kitchen aid mixer for this)
3. Place mixture in glass pie dish/pan and then into oven.
3. Let it bake for about 45-min to an hour. Check on it frequently (maybe every 5-10 mins towards the end) and you can tell it is done when you stick a toothpick in the middle and it's not gooey/comes out pretty clean.
4. Take out of oven and let cool for an hour or so.
5. Let refrigerate over night.

Enjoy and have fun with it! I love having it with ice cream, whip cream, chocolate syrup, and strawberries… but it's also great completely by itself! <3

Just in time for some Christmas baking… except you don't actually bake these and it only takes like 10 minutes! It took me multiple tries to get the ingredients and ratios right, but I think this recipe is the perfect macro-friendly fudge recipe! 

Chocolate Peanut Butter Marshmallow Fudge
54 kcal - 1.5P / 5.7C / 2.8F (for each 10g piece; recipe makes about 30 pieces)

Directions:
1. Combine all ingredients in microwave-safe bowl and microwave for 2 minutes, stirring every 15 seconds.
2. Place bowl in fridge for a few minutes to let cool.
3. Roll out fudge onto parchment paper and cut into squares.

Feel free to add more protein powder if you want to increase the amount of protein per serving. Just know that this might compromise the taste. If you do this, I would also add a little bit more light butter. :)

Enjoy and have a macro-friendly Christmas! <3

- C

Hi friends! Welcome to my first VLog recipe! These waffles seriously taste like brownies… and the macros are amazing (at least for my intake)! High protein, lower carb/fat, high fiber, high volume! GREAT recipe for cutting.

Fun fact: This exact recipe can be made as protein pancakes instead of waffles! So have fun with it and get creative in the kitchen! Feel free to add stuff to this recipe if your macros allow -- mini chocolate chips, marshmallows, m&m's… anything you want!

Ingredients:
- 1 scoop whey/protein powder (I used cellucor cinnamon swirl, but any kind works!)
- 7g coconut flour
- 20g cocoa powder
- 1/2 tsp baking powder
- 46g egg whites
- stevia to taste
- water to desired consistency (check out the video for my consistency recommendation)


Directions:
1. Heat up waffle maker
2. Mix all ingredients. Add stevia to taste and water to desired consistency (as demonstrated in video).
3. Place in waffle maker until done (about a minute or so). You can usually get two waffles out of this recipe.
4. Place waffles on plate, spray with 0 cal butter spray, add Walden Farms or sugar free syrup… anything you want to top it with -- peanut butter, ice cream, marshmallows… it's all good yo. As long as it fits your macros, GO FOR IT I SAY! 

Let me know if you have any questions at all! Enjoy! <3

- C

Here is Double Muffin Sunday Fun Day recipe #2! I'm italian, so my love for almond flavor is rooted deep within my soul… as is chocolate but that's a given. ;) These are wonderful and remind me so much of something my late grandma Estelle used to make when I was a little girl. She had the most beautiful smile and her laugh was so distinct… these muffins are very sentimental to me (can't you tell?) -- a little piece of Cait! Enjoy! <3 

ALMOND CHOCOLATE CHIP PROTEIN MUFFINS (makes about 6 muffins)
62 kcal -- 5.5P / 7C / 1F (for 1 muffin) ; 372 kcal -- 34P / 42C / 8F (for entire recipe)

Directions:
1. Preheat oven to 350 degrees.2. Heat 3/4 of a mashed banana in the microwave for about 10 seconds. Let cool till slightly warm.
3. Combine all ingredients in bowl and add stevia to taste (for your own personal preference of sweetness).
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 8 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!

These go great with a cup of coffee in the morning. Enjoy! <3

Hello and welcome to Double Muffin Sunday Fun Day!! :P First up is a little something to get you in the mood for fall. October is just around the corner so you know that means PUMPKIN SPICE EVERYTHING! And I'm not mad about it. This delicious muffin recipe combines the subtle and sweet taste of white chocolate and marshmallows with pumpkin spice cake. It is SUPER moist and the taste is freaking insane. You can't even tell they have protein powder in them.

WHITE CHOCOLATE MARSHMALLOW PUMPKIN PROTEIN MUFFINS (makes about 6 muffins)
69 kcal -- 6P / 7C / 1.5F (for 1 muffin) ; 411 kcal -- 36P / 41C / 10F (for entire recipe)

Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in bowl. For the pumpkin pie spice, cinnamon, and stevia -- I just eyeballed the amounts. I'd say 1/2 tsp is probably good for the spices, but you can do whatever tastes good to you! I used a LOT of stevia, probably a couple tablespoons, but I recommend sweetening to your own personal preference.
3. Add water to desired consistency. I'd say 3-4 tablespoons is good. You are wanting to achieve a cake batter consistency.
4. Spray muffin tin with pam, spoon in the batter, and place in oven.
5. Bake for 10 minutes, then check at 5 minute intervals with a toothpick. When the toothpick comes out clean (not gooey), you know the muffins are done!

This sounds weird, but I have found that spraying these with 0 calorie butter makes them taste literally MAGICAL. Also, putting peanut butter on top is pretty bomb as well. It sounds strange but it's freaking legit! Try it!

Here you go guys. This is my all-time favorite recipe I have ever created. I would like to introduce you to the PERFECT Dark Chocolate Protein Mug Cake! It's moist, it's rich, and it tastes like it is so bad for you... but check out those macros. You will probably need to pinch yourself after taking a bite to make sure you are not having the best dream ever. :P

I've spent the last year perfecting this recipe--adding things, taking things out, tweaking amounts, etc. I have found that this is straight up the BEST mug cake I have ever tasted. I bet you'll agree!

Dark Chocolate Protein Mug Cake Perfection
185 kcal -- 3F / 28C / 12P (…and 11g fiber!!)

Directions:
1. Put all dry ingredients in a bowl (pudding mix, whey, coconut flour, cocoa powder, baking powder, stevia) and stir.
2. Mix in mashed banana and egg whites. Add water to desired consistency and mix (brownie batter consistency is what I like).
3. Spray a mug or bowl with pam and put the chocolate cake batter in.
4. Microwave for 2 minutes.
5. Take it out of the microwave (be careful because it's HOT!), place a plate on top of mug/bowl, and flip it upside down!

Top with ice cream, dark chocolate dreams, chocolate chips, peanut butter, marshmallow fluff, whip cream… the possibilities are endless. I personally love to mix chocolate PB2, stevia, and a little hot water together and pour it over the cake. That makes it super moist and amazeballs. It lit-ch-rally tastes like a dream come true. :P 

Enjoy! <3 

- C