Almond Coconut Protein Cookies

I had one of those nights.... Tossing and turning and making protein cookies in my dreams, repeatedly! I'd half-way wake up eager to get to the kitchen then I'd go back to sleep, I knew it was ZERO-DARK-30, and repeat my baking creation dream. Finally, when it was time to get up I FLEW out of bed... kinda went to the kitchen 1/2 asleep but I was READY to make some cookies. HAHA I didn't even know what type of cookies I was making but I started off with one of my favorite ingredients... Coconut. So here's how it went.

INGREDIENTS:
1 Scoop (1/3C) Vanilla Whey Protein Powder
1/2 C Coconut Shreds- Unsweetened
1/2 C Almond Slices
2 TBSP Flax
1 TSP Chia Seeds
2 TBSP Almond Butter
1 TBSP Honey
1 TBSP Coconut oil
1 TBSP Water
2 Egg Whites

Mix all dry ingredients first then add the wet ones. I mashed it all together in a small bow with a fork.
Mix until combined.
With a Ice Cream scooper, scoop dough and release on parchment paper.
Once all the dough is used up, use a cup to smash the rounded cookies down.

Bake @ 350 for 10 Mins

They come out nice and golden on the outside and moist and chewy, like a macaroon on the inside! YUMMM



I LOVE them! This recipe makes only 5 so double if you want more!

Dip them in Some 

Coconut Almond Milk!!! MMMM!

Nutrition Facts:

1 Cookie- 5 Servings

Cal- 181

Carbs- 7

Fat- 14

Protein- 10

Sugar- 1

Fiber- 3

Coconut Almond Protein Bar

This was one of my first protein bar recipes when I was in desperate need for a treat to take the blah out of competition food. One day while playing in the kitchen, AS ALWAYS this came to me. A coconut Almond Joy like protein bar! Being from Hawai'i, I am IN LOVE with coconut and dark chocolate ... not to mention Almond Joy's have been my favorite candy bars since I was... little me. So what a better way to enjoy a nutritious protein dessert than a healthy knock-off! Ahhhh :)

Ingredients: 

1 Cup Shredded Coconut Unsweetened

1/2 Cup Coconut Flour

2 TBSP Ground Flax Meal

1/2 Cup Almond slices (or another favorite nut)
1/2 Cup  Vanilla Whey Protein Powder

4 TBSP Coconut Oil

1 TBSP  Coconut Extract

1/2 Cup Unsweetened Coconut Milk

Dark Chocolate to drizzle
1. Mix all dry ingredients in a 8x8 pan

2. Melt coconut oil in microwave, add coconut milk and extract. Mix then pour over dry ingredients.

3. Mash together and press evenly into the pan. (If its too dry add a little more milk)

4. Slice into 8 bars and freeze.

5. Melt desired amount of chocolate in a small zip-lock bag. (cut the corner when ready to use)

6. When bars are cold spread out on a parchment paper and drizzle chocolate over each bar.

7. Let the chocolate harden then ENJOY!!!

  Nutrition Facts:

Serving size: 1 bar, 8 Servings

Calories:  174
Carbs:      5
Fat:          15
Protein:    7
Sugar:      2
Fiber:       3

German Chocolate Protein Muffin

Its Protein  Muffin baking day again and my husband wanted chocolate AGAIN... trust me, I don't blame him but I need new muffins to blog about. So sneaky me... what kind of chocolate can I make that will be tasty and different... OH I got it! Coconut DUH! the other thing I LOVE! So I went to work! German Chocolate it is!

 

Ingredients:

 

1/2 C (ground) Oatmeal Flour
1/4 C Coconut Flour
1/4 C Cocoa Powder
2 TBSP Flax
1/2 C Stevia
1 TSP Baking Soda
1/2 C Chocolate Protein Powder
1 TSP Vanilla
1 TBSP Coconut Extract
2 Egg whites

1/2 C Brewed Coffee
2 TBSP Coconut Oil
3/4 C Coconut Milk- Unsweetened
  ~If you're missing something, have no fear, for substitutions click HERE!

1: I sift all the dry ingredients together in a bowl. If you want your muffins to rise beautifully, sift the big flour chunks out. If you don't care, don't sift.

 

2: Next add in all wet ingredients and blend away! Make sure to scrape the sides of the bowl as it mixes so it all combines nicely.

 


**Freshly brewed coffee in any chocolate cake is such a good little secret!  So don't forget it!

Also, don't forget to grease your Jumbo muffin pan for cupcake pan very well with coconut oil! 

Makes 4 heaping jumbo muffins Or more cupcakes. for accurate nutrition facts, fill all 6 slots, for small jumbo muffins.

Bake @ 350 F for 20 Minutes or until toothpick comes out clean!

Let them cool.

Now with German Chocolate cake I HAD TO make a topping! Of COURSE! Now its your choice to use it or not but for my Husband I make it! It helps with his sneaky sweet tooth, and boy does he have one!

 

Topping:

1 tbsp coconut oil
1/4c Pecans
1/4c Coconut Shreds
1/4c Coconut Milk
1/8c Honey
1 Beaten egg yolk
1/2 tsp Vanilla extract
Dash of Cinnamon

1: Add coconut oil and pecans to a pan and toast on med-low heat for about 5 minutes.

2: Beat the Coconut Milk, egg Yolk and Vanilla in a small dish.

3: Add coconut shreds, honey, and egg, vanilla and coconut milk mixture. Reduce and wait for it to get sticky. About 10 minutes. Add more honey for more sweetness... but its sweet enough for me.

4: Let it cool slightly, then top the muffins!

 

 

*BAM! Now compare that the next time you want to pick a store bought muffin! 

ENJOY!  

 

Nutrition Facts- 1 Muffin

(not including the frosting)

Servings 6.0
Amount Per Serving
Calories 169
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 6 g	30 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 1 g	0 %
Sodium 294 mg	12 %
Potassium 166 mg	5 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 5 g	18 %
Sugars 3 g
Protein 10 g	19 %
Vitamin A	0 %
Vitamin C	9 %
Calcium	1 %
Iron	45 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

Protein Chick O Stick

 I had another one of those "Ah Ha!" moments. Knowing that I'm a huge peanut butter and coconut fan, it would be obvious that Chick-O-Stick is one of my favorite candies. That I don't eat very often, may I add. I saw them in a store the other day and oh it was so hard to hold back my hand from grabbing it, but I did and that's when the idea struck. So I got on it as soon as I got home! I couldn't wait for my husband to sabotage my clean eating by bringing home Chick-O-Sticks.  

Ingredients: 

2 TBSP Crunchy Peanut Butter
1 TBSP Honey
1/4 C Vanilla Whey Protein
1 TBSP Coconut Shreds
1/4 TBSP Coconut Extract

Topping:

1 TSP Coconut Oil
1 TBSP Coconut Shreds

Mix all the ingredients together, it will look crumbly but use your hands to form into thin logs.

Melt coconut oil and top the logs with the oil and coconut shreds.

Bake @ 275 for 30 Minutes

Now these aren't quite as chewy as a normal chick o stick and that's because there really isn't much sugar other than the honey in it.
I love the flavor and makes me feel like I'm having a guilty treat! TRICKERY!

I hope you ENJOY this as much as I do!

Chocolate Coconut Protein Bar

I really just CAN'T help myself when it comes to coconut and chocolate... So here I go again making yet another coconut protein bar. This one is so simple, tasty and quite different than the others I have made in the past.

Ingredients:

4 Prunes
1 Scoop (1/3 C) Vanilla Whey Protein
1 TBSP Cocoa Powder
2/3 C Shredded Coconut
2 TBSP Coconut Oil
2 TBSP Hot Water

Step 1: 

In a blender, grind prunes to puree and add protein powder. For a more chocolaty flavor use chocolate protein vs. vanilla. For into a large bowl.

Step 2:

Stir in melted coconut oil and hot water. Then mix in coconut shreds until thoroughly combined.

Step 3:

Form into a log and cut into desired pieces. Wrap and take it to GO!

Love COCONUT! ENJOY!!

 

 

 

 

 

 

 

 

 

 

Banana Oatmeal Coconut Cookies

 

We were having a dinner party and I needed a dessert fast.... I was told banana cookies were good but shoot I wasn't sure what a recipe included. So I did what I do best... Bake on a fly! I threw in 2 over ripe bananas and went from there! As far as these were concerned... WINNING! 

Ingredients:

2 Med Bananas
1 c Oatmeal
1 c Coconut Shreds
Dash of cinnamon
1/4 c Pecans
1/4 c Dark Chocolate Chips

With your blender mash the bananas first then add the rest of the dry ingredients. Nuts and Chocolate chips are optional but trust me its worth it!

Once the dough is mixed, use an ice cream scoop to size cookies and drop onto a cookie sheet. Use the back of the scoop to press the cookie down, a little.

Bake at 350 for 25 mins or until golden brown.

Makes about 12 cookies

My husband said it was an explosion of flavor in his mouth and I second that! They were soft and chewy, tasty and all around delicious! No one complained and everyone took home the extras... I was sad for that part.
 
I can't wait to make these yummy cookies again with a different mixture and protein!

 ENJOY!!!

Coconut Ice Cream

I had to make ice cream on the fly! A friend came over with chocolate cake and forgot her ice cream. "No problem! I've been wanting to make coconut ice cream FOREVER!"  So I went to work immediately! I never turned back or had ANY regrets!

1 can (16oz) full fat Coconut Milk
1 tbsp Honey

1 tbsp Vanilla Extract
1/2 c Shredded Coconut

Chill coconut for a few hours first.
Whip with whisk attachment and slowly add vanilla, honey then coconut shreds.

Freeze. After an hour, mix and freeze again.
It takes about 2 hours to harden completely.then you can serve and ENJOY!

It makes approximately 6 scoops

*This is not the type of ice cream that  you make an leave in the freezer, especially if you don't have an ice cream churner. It will be very dense and not really easy to scoop like it would if you did put all the air bubbles in it, like an ice cream maker.
This doesn't bother me tho because its so delicious and if you're craving ice cream its a quick easy and very healthy alternative! And to me the only way!!!
I also make ice cream out of bananas (YUM!) and in the past I've also used peaches and cauliflower... Weird sounding, I know, but don't judge until you try it! haha

I hope you love this as much as I do!! We used it to top some chocolate cake a friend brought over and topped it with a coconut shreds, almond and honey mixture....TRIPLE YUM!

 ENJOY!!

Chicostick Protein Pancake

Sundays are the best with my husband. We ALWAYS get up I make a batch of Protein Pancakes and he makes a yummy dish of scrambled egg whites. This time when I got up and asked what kind of pancake he said "peanut butter and coconut." I responded "mixed together? or two different batches?" he said, "Mixed like a chicostick!" Oh MY Goodness! GENIUS! that's why I married him, so my creativity went to work...

I ALWAYS start off by grinding my oatmeal into oat flour and pull out all my
INGREDIENTS:
1/4 C.Ground Oatmeal
1/4 C. Coconut Flour
1/4 C. Coconut Shreds -Unsweetened
1/2 C. Vanilla Whey Protein Powder
1 TBSP Flaxseed
2 TBSP PB2
1/2 TSP Baking Soda
1 TBSP Peanut Butter
1 TSP Coconut extract
1/2 TSP Vanilla Extract
3 Egg Whites
1 1/4 C. Coconut Milk-Unsweetened

Mix together all your dry ingredients then add the wet ones...
Mix thoroughly.

Set your griddle to 300
Top your with coconut oil and pour....

Makes 6 LARGE Pancakes










 

 FLIP When the bubbles come through .

 Top your pancake with a little peanut butter, honey and coconut shreds.... YUMMM!

Happy chicostick mouth, tastes so good and so good for you!!
Love, Tabitha