Healthy Protein Eggnog Fudge

A few years ago, I went on an eggnog strike. I refused to drink it. Nada. None. Nothing eggnog flavored. Gross. 

It wasn’t for health reasons either… I just over did it on the eggnog one time. And it ruined it. 

But lately, I’ve been getting back into it. Eggnog waffles, eggnog syrup…… I even bought eggnog flavored coffee. 

So, in my quest to create some healthier holiday treats, I needed something eggnog. And then I got a craving for fudge. 

Eggnog Fudge. Perfect. 

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Add in some protein. No refined sugars. Healthy Fats.

Fa-la-la-la-la!

It is really very simple to make. I used Bolthouse Farms holiday nog for this recipe purely because it is healthier, has a higher protein content, and fewer sugars. However, any low fat eggnog should work. 

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First, I combined my coconut oil and almond butter in a sauce pan. 

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Once it melted, I added in my eggnog extract, my nutmeg, my maple syrup, and my eggnog. 

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I then stirred in my protein powder and mashed banana. 

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I used an immersion blender to make the entire mixture smooth. 

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Right before I spooned the mixture into my mini muffin tins, I added in a handful of dried cranberries. 

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You could also pour the mixture into a bread pan for squares of fudge. 

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Freeze that fudge firm and you are ready to enjoy!! I would keep them in the freezer to keep them nice and firm but a few minutes out of the freezer in a warm house and they are READY to enjoy with a wonderful fudge texture. 

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Enjoy!!

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What are your favorite Christmas flavors???? 

 

Healthy Protein Eggnog Fudge
Serves 12
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1/2 cup Almond Butter
  2. 1/2 cup Coconut Oil
  3. 2 T Real Maple Syrup
  4. 1/2+ cup of Bolthouse Farms Holiday Nog or low fat eggnog
  5. 1/4 t nutmeg
  6. 1 Scoop of Vanilla Whey Protein Powder (I used Its About Time)
  7. 1/2 banana, mashed
  8. 1/2 t of eggnog extract
  9. 1 Handful of dried cranberries
Instructions
  1. In a small saucepan, combine and melt almond butter and coconut oil.
  2. Add in maple syrup, eggnog, nutmeg, and extract.
  3. Remove from heat and stir in mashed banana and protein powder.
  4. Blend with an immersion blender (or real blender) until smooth consistency.
  5. Add in your dried cranberries.
  6. Pour into a mini muffin tin.
  7. Place in the freezer for an hour.
  8. Serve slightly thawed, keep in the freezer or fridge.
THRIVEfitt Life http://thrivefittlife.com/

Pumpkin Pie Protein Bars with Bonus Workout

I am pretty excited about this post.

I love pumpkin.

A good workout is included.

And the pictures were taken curtesy of Kristin Marie Photography, which means I was in a beautiful kitchen, the pictures look 100x better, AND I had a taste-tester so you know they have to be good! Take a second and go check out her blog or Facebook page!! I could look at her pictures for hours!!!

Ok are you ready???

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Gather those ingredients….

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Oh hello there 😉 I can’t take this picture alone. Please note the awesome kitchen!

Ok in your mixing bowl add:

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Pumpkin puree….

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mhhhmmm pumpkin

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. flour (any flour works really) and oats on top of the pumpkin (ok, ok I will stop with the pumpkin 😉 )

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… applesauce….

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….molasses….

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…egg whites….

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…almond milk….

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…spices, salt, baking powder, baking soda, protein powder, and vanilla…

And mix that all together until moist.

Then add in:

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Walnuts, Craisins, and Chia Seeds

Mix those into your batter and pour into an 8x 8 pan.

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Check out her awesome baking dish!!! Pretty things :-)

Place in a 350 degree oven for about 35-40 minutes.

In the mean time, its time to make spiced protein frosting!

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Mix your greek yogurt, maple syrup, pumpkin pie spice,and protein powder. Protein frosting. With a pumpkin twist. MHMMMMM.

When the bars have cooled slightly, you can cut and serve them. They keep well in the fridge for up to a week.

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These bars make a great post workout snack, mid-day pick me up, or dessert. Enjoy warm or cold.

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And in case you need a quick holiday workout, here is our FIRST Holiday Countdown Circuit. I will be posting one a week until New Years.

The repetitions of this workout are to do 10 of each exercise, then 9, then 8, then 7…. then 3, then 2, and finally 1. :-)

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Squat with Bicep Curl

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Lunge with Tricep Extension

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Knee to Elbow Plank

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Jumping Jacks

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Ready… Set… Go!!! Holidays are no excuse to not burn some calories and keep yourself moving!

 

 

Pumpkin Pie Protein Bars
Serves 16
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
For the Bars
  1. 1 cup Almond Flour
  2. ½ cup Coconut Flour
  3. ½ cup GF Oatmeal
  4. 2 Scoops Vanilla Whey Protein
  5. ¼ cup Molasses
  6. ½ cup Unsweetened Apple Sauce
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 2 teaspoon Cinnamon
  10. 1 ½ teaspoon Ground Ginger
  11. ½ teaspoon Cloves
  12. ½ teaspoon salt
  13. ½ cup Almond Milk
  14. 2 teaspoon Vanilla Extract
  15. 4 large Egg Whites
  16. 1 15 oz can of Pumpkin Puree
  17. 2 T Chia Seeds
  18. ½ cup each Walnuts and Craisins
For the Protein Frosting
  1. 1 t Pumpkin Pie Spice
  2. 3 T Greek yogurt
  3. 3 T maple syrup
  4. 1 scoop vanilla protein powder (combine all ingredients together)
Instructions
  1. 1. Combine all ingredients for the bars in a large bowl.
  2. 2. Pour mixture into a greased 8x8 baking dish.
  3. 3. Bake at 350 degrees for 30-40 minutes.
  4. 4. Top with Protein Frosting.
THRIVEfitt Life http://thrivefittlife.com/

 

Please note, these bars were adapted from Jamie Eason’s Pumpkin Protein Bars.

 

 

 

 

 

 

 

 

 

 

 

 

Cooking Spaghetti Squash (and Meal Ideas)

Spaghetti Squash is one of my favorite foods.

Why?

Well, not only is it healthy AND delicious, but it also is just cool. I mean, where can you find a food that when it cooks turns into a mess of stringy goodness???? Exactly. It goes from rock hard squash to pasta-like goodness in 45 minutes. Super-squash!

AND check out these stats!!!!

For 1 cup of Spaghetti Squash

        For 1 cup of Spaghetti Squash

It is also really easy to prepare. It freezers and stores well too.

Take your spaghetti squash and cut it in half length wise.

Scoop out the seeds and pulp in the middle.

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Place on a baking sheet with the cut side down. Pour a 1/2 inch to an inch of water in the bottom of the sheet.

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Place in the oven at 400 F for 45 minutes to an hour. You will know it is done when you can “fork” the squash and it looks like spaghetti noodles.

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You can basically use spaghetti squash just like pasta. Be traditional. Be creative. Be adventurous.

But in case you need some ideas:

– Top it with marinara sauce and meat balls

– Toss with grilled chicken strips and roasted veggies

– Mix with salt, pepper, and cheese

-Use raw veggies, cheese, and your favorite salad dressing for a pasta salad

What are your ideas?? Share here or on Facebook!

 

Healthy Fruit Pizza- Easter Edition

I love fruit pizza. LOVE. I’ve loved it since I was a kid.

The problem- it’s not exactly healthy. A sugar cookie. Topped with cream cheese and sugar. Then comes the fruit, drenched in more sugar. The problem- SUGAR. Mostly all refined. If you ask me, sugar is the reason for the obesity crisis in America and not fat. But more on that at another time…

Back to fruit pizza- now that I am gluten free as well as more conscious about what I eat, I wanted an alternative that was pretty much guilt free and more nutritious for my body, but still yummy.

First the cookie:

Healthy GF Amaretto Cookie

½ cup of Old-Fashioned Oats

½ cup of Almond Flour

½ cup of Cashew Flour

½ t Baking Powder

½ t Sea Salt

1/2 {heaping} t of Baking Soda

¼ cup Real Maple Syrup

3 t of Amaretto

1 t of Vanilla Extract

1 ½ T Milk (can substitute milk of choice)

1/3 cup Coconut Oil (melted)

 

Pre-heat oven to 350. Combine dry ingredients together. Mix wet ingredients into the dry. Mixture will be fairly wet. Spoon onto parchment paper lined cookie sheet. Bake 9-11 minutes or until golden brown. Let cool completely. Cookie will be fragile.

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Then the topping:

1 Container of 2x the protein Philadelphia Cream Cheese, softened

Enough maple syrup to make a spreadable mixture, about 1-2 T.

1 t Vanilla Extract

Mix these ingredients together and then spread on the pizza VERY CAREFULLY!

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Then add fruit, preferably fresh fruit.

Here is my Easter Egg fruit pizza –image

Have a safe, HEALTHY, and fun Easter!! Try not to eat too much candy 😉 But there will be a workout Monday to combat all those chocolate eggs just in case!