Protein Muffins That Actually Taste DELICIOUS!

Eating healthy isn’t always easy, eating clean is even more difficult. But you certainly do not want to have to sacrifice TASTE! If it doesn’t taste even

edible, why would you eat it? Well with this recipe, which is super quick, and easy to follow, you can have a tasty treat, that is good for you also.

But like anything, in moderation.



1. 1 box of King Arthur Gluten Free Chocolate Cake Mix

2. 1 can pumpkin

3. 1 can water

4. 2-3 scoops of Chocolate Protein Powder (I suggest Optimum Nutrition brand – also good for post workout!)



1. Preheat oven to 350F

2. Mix all ingredients together in bowl until smooth

3. Pour mixture into each section of muffin tin, stopping just before the edge

4. Set in oven for 20-25 minutes. Check with toothpick and put back in for another 2-3 if needed.

5. Allow to cool on top of stove, remove, and ENJOY!



Ice Cream – Protein style

With summer temps rising and that it is National Ice Cream Day, try this recipe out! You can vary the ice to change the consistency of the final product. Who doesn’t like ice cream? I know I love something tasty, chocolate flavored and COLD in the middle of summer! Here is a healthy way to make ice cream! Try it and ENJOY!



What if you could make a high-protein, low carb Peanut Butter Chocolate Ice Cream?

* A high-powered blender, preferably a mixer similar to a Vita-Mix
* 4 cups Ice
* 2 scoops Chocolate Protein (or Peanut Butter Chocolate protein)
* 2 tbsp Natural Chunky Peanut Butter
* 1 tbsp Cacao Nibs
* 1/2 cup Unsweetened almond milk

Add all your ingredients together in the blender. Turn on low and quickly ramp up speed to high. Keep the blender running high for 30 seconds, tamping as necessary, until the ingredients are pulverized and mixed. If mixture is soupy, place in freezer for a few minutes. Serve with an ice cream and enjoy!

Makes 2 servings, ~300 kcal each.

Turkey Kale Meatloaf

This is an awesome recipe that is highly beneficial for a number of reasons:

1. High Protein value

2. Easy way to sneak in more veggies

3. It tastes delicious! – If it doesnt taste good, I know you wont eat it!



2lbs Organic Ground Turkey

3 Eggs – Cage Free

4cups Organic Baby Kale

1 Sweet Onion

2 Organic Red Peppers

1.5-2 cups Organic Mushrooms

1/2 tsp Pink Himalayan Salt

1tsp Cracked Black Pepper

2Tbsp Organic Italian Seasoning



Preheat oven to 350-375F. After you have chopped up all the vegetables (you can puree or similar action), mix all ingredients together in a LARGE bowl. Put in Large baking dish, bake for 50-60 minutes. You will know when it is done when it starts to pull away from the sides of the dish. Pull out of the oven at this point and let cool 10-15min before serving. Should still be somewhat moist, but thoroughly cooked.


You can chop all your veggies, or use a Magic Bullet or VitaMix blender to puree the ingredients.  If you puree the veggies, the meatloaf turns really green! Great way to fool the kids!


Hope you enjoy! Would love the feed back or hear about any changes you made and how it turned out!

Mint Chocolate Chip Protein Fudge

Silky Smooth Fudge that is healthy!?!? OMG!

This YUMMY fudge is

  • High in protein
  • Low carb, virtually sugar-free (diabetes-friendly)
  • Free of food colouring
  • Loaded with SPINACH! Shhh! don’t tell the kids because they will never know! But that’s why it’s green!
  • Easy to make (it takes 5 minutes to blend the ingredients together)
  • It’s NO BAKE!

Are you tired of eating spinach and sucking back whey protein shakes? Me too! That’s why I found a recipe that masks the sketchy flavours and textures of spinach & whey protein. Yes! You’re welcome!


(note: get the printable recipe card at the bottom of this post!)

This recipe is quick & easy. You only need 6 ingredients:

Place the following (in this order) into a food processor and blend until a green liquid is made:

  • 4 TBSP unsweetened almond milk
  • 1/2 cup of spinach leaves (remove the stems)

It should look fairly thin liquid


Add the following to the “green juice” and process in the food processor:

  • 4 TBSP of melted Coconut Butter (use microwave – 25 seconds)
    • Coconut butter is freshly made from whole coconut flesh (not just the oil) and puree’d into a fibrous, densely nutritious & creamy spread.
    • You can use it as a dairy butter substitute in recipes.
    • It hardens when you place it in the fridge/freezer
    • It imparts a rich and creamy texture to the fudge. 
  • 1 scoop of vanilla whey protein powder. Any carb free protein will do. Iso Pure is a good option.
  • 1 tsp of peppermint extract
  • 1 tsp of raw cocoa nibs

Line a square or rectangular glass dish (a Tupperware container will work too) with plastic wrap (see my photo below). This makes it easy to remove the fudge from the dish for cutting.

Place the mixture evenly into the dish … or you can eat it as frosting!

To make fudge, place the dish into the fridge for a few hours (or into the freezer for 30 minutes if you are impatient like I am!)

Cut the fudge into ~9 cubes and serve. Store these in the freezer!

Nutritional Information:

I cut my fudge into 9 pieces. So for 1 piece (1/9 of the recipe), the nutritional info is as follows:

calories: 62, fat: 4.7 g, saturated fat: 3.7g, cholesterol: 5.6 mg, sodium: 16.9mg, carbohydrates: 2.7g, fiber: 1.6 g, NET carbs: 1.1g, sugars: 0.8g, protein 3.3g

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