Fall is here ... and we're excited! Cooler weather, football season, and of course ... some delicious food!
And you don't have to sacrifice your fitness goals to enjoy some delicious fall meals...
So here's 4 delicious & diet-friendly fall sweet treat recipes:
Protein S’Mores Bowl
Ingredients:
6oz Greek Fat Free Yogurt
1 scoop Element Chocolate Lava Cake protein powder
1/2 teaspoon vanilla extract
1 Packet of Stevia
15 mini marshmallows
1 tablespoons dark chocolate chips
1 graham cracker, crushed
Instructions:
1. In a small bowl combine yogurt, chocolate protein powder, vanilla and sweetener.
2. Combine well then top with marshmallows, chocolate chips & crushed graham crackers
Servings: 1
Calorie 435
Protein: 42g
Carbs: 44g
Fats: 12g
Oatmeal Cream Pies
Ingredients:
Cookie:
¾ cup Rolled Oats
¾ cup Level-1 Vanilla Protein Powder
¼ cup Oat Flour
4 TBSP Peanut Butter Powder
1 tsp Baking Powder
4 Egg Whites
¼ cup Unsweetened Applesauce
2 TBSP Almond Butter
Filling:
2 oz Reduced Fat Cream Cheese
⅓ cup Non-fat Plain Greek Yogurt
½ cup Level-1 Vanilla Protein Powder
Instructions:
1. Preheat oven to 350°F and line a baking pan with parchment paper.
2. In a bowl, combine rolled oats, vanilla protein powder, peanut butter powder and baking powder.
3. Add in egg whites, applesauce and almond butter and mix.
4. Mixture should be thick but spreadable.
5. Scoop out about 2-3 Tbsp of batter onto pan, and shape into cookies.
6. Repeat with remaining batter, leaving about 2” gap between each. You should have 12 portions.
7. Bake for about 7 minutes.
Assemble:
1. Let cookie cool completely or the filling will melt.
2. In a bowl, whisk softened cream cheese, greek yogurt and protein powder until smooth.
3. Scoop about 1-2 Tbsp onto base of one cookie, spread, and cover with another.
4. Repeat until all oatmeal cream pies are assembled.
Servings: 1
Calories - 218
Protein - 24g
Carbs - 15g
Fat - 7g
Apple Caramel Scones
Ingredients:
1 1/4 cup gluten-free baking flour*
3 scoops Level-1 Vanilla
1/2 cup coconut flour
1/4 cup calorie-free sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon divided
1/2 cup (4 large) egg whites
1/4 cup buttery spread softened
1 tsp pure vanilla extract
1 cup apple diced
LOW SUGAR CARAMEL
1/4 cup unsweetened oat milk
2 TBSP reduced-calorie brown sugar
1 TBSP buttery spread
1/4 tsp. pure vanilla extract
Dash salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Whisk together dry ingredients in a medium mixing bowl.
3. Add wet ingredients to form a soft dough.
4. Fold in diced apples.
5. Place dough in the center of an 8" or 9" baking pan lined with parchment paper, and form into a flat circle, leaving 1/2" on all sides.
6. For best results, place dough in the freezer for 5 minutes before cutting into eight equal wedges. Use a knife or spatula to pull triangles outward to allow room to rise and spread while baking.
7. Bake for 25-30 minutes until edges are golden brown and crisp, but center is still somewhat soft.
8. While scones are baking, heat milk, brown sugar sweetener, and buttery spread for caramel in a saucepan over medium-low heat. Simmer and stir until thickened and color starts to darken, then add vanilla and salt. Turn off heat.
9. Drizzle caramel over baked scones and enjoy! Leftover scones can be stored in the fridge up to one week.
Servings: 8
Calories: 228
Protein: 12g
Carbs: 26g
Fats: 8g
Pumpkin Cinnamon Rolls
Ingredients:
ROLLS:
1 cup Element Cinnamon Roll Protein
1 cup (130g) gluten-free baking flour
2 TBSP calorie-free sweetener
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1/3 cup 100% pure canned pumpkin
2 TBSP softened unsalted butter
1-2 TBSP water (as needed)
FILLING:
2 TBSP calorie-free sweetener
1 TBSP ground cinnamon
1/4 tsp ground nutmeg (optional)
1/8 tsp ground cloves (optional)
1 TBSP melted unsalted butter
1 TBSP water
ICING:
4 oz. reduced fat cream cheese
2/3 cup sugar free powdered sweetener
2 tbsp. maple syrup (can substitute a couple drops of maple extract)
2-3 tbsp. water (as needed to thin)
Instructions:
1. Preheat oven to 350 degrees F.
2. Whisk together the dry ingredients (through salt) in large mixing bowl.
3. Using a fork, mix in the softened butter and milk using a fork until a crumbly dough forms.
4. Knead the dough with your hands until it sticks to itself. If the dough seems too crumbly still after working it with your hands, add more milk a teaspoon at a time (don’t add too much or the dough will become impossibly sticky!). If it seems too sticky, add a tablespoon more flour.
5. Place your ball of dough on a lightly floured surface like a (clean) kitchen counter. Using a floured rolling pin, roll out the dough in all directions until it's about half an inch thick.
6. Cut off the uneven edges to make a square and place the dough "scraps" in the center of your square. Roll out the dough again until it is an even thickness, keeping a square-ish shape.
7. Mix up your cinnamon filling in a small bowl and spread over your dough square, all the way to the edges.
8. Cut your square into thirds, then into sixths to make long, even strips.
9. One at a time, carefully roll each strip up onto itself (as shown), gently scraping the dough away from any "sticky" spots. Place finished rolls in a cake pan lightly coated with cooking spray.
10. Bake for 9-12 minutes until edges are lightly browned and firm but the center is soft (mine were done at exactly 10 minutes).
11. While the rolls bake, hand-mix or blend frosting ingredients until smooth in a medium bowl.
12. Once the rolls are done, spread them with frosting immediately (this recipe make plenty of extra frosting, enough to completely smother your rolls)!
13. Enjoy warm or slightly cooled the same day. Storing in the fridge or freezer will dry out the rolls.
