Protein Artist

Tag: cupcake

  • Mint Chocolate Sandwich Cakes, 17.7 grams protein, 326 calories

    Mint Chocolate Sandwich Cakes, 17.7 grams protein, 326 calories

    Protein powder cake recipe
    Protein powder cake recipe

    Looking for ideas for incorporating protein powder into your recipes?  Here’s a fabulous fool-proof and gluten-free recipe that will leave you drooling.  It’s time to party like you mean it!

    Ingredients:

    • 1 Banana (1.3g,105c)
    • 3 Eggs     (19g, 210c)
    • 1 scoop unjury protein powder, unflavored or your favorite flavor (21g, 100c)
    • 2 tablespoons olive oil (240c)
    • 4 ounces unsweetened applesauce (50c)
    • 4 ounces fine cornmeal (8g,355c)
    • 2 ounces Torani Coffee Syrups, Sugar Free French Vanilla
    • 3 Tablespoons Chia Seeds  (9g, 180c)
    • ½ cup soymilk (5g, 70c)
    • 4 Tablespoons Unsweetened Cocoa Powder (56c)
    • ¾ teaspoon baking powder
    • 1 ½ cups greek yogurt  (34.5g,255c )
    • 1 teaspoon mint extract
    • 2 packets artificial sweetener
    • 1 cup sugar-free whip from can. (120c)

    Directions:

    • Prepare cream first. Squirt whip to fill an 8 ounce cup. Nuke in the microwave for 20 seconds, then add in the 2 packets sweetener and mint extract. Add to the yogurt. Mix well and refrigerate.
    • Preheat oven to 350. Prepare a large muffin pan by spraying it with oil spray.
    • Mix the rest of ingredients in food processor, and pour into muffin pan, dividing mixture evenly between 11 cups. One cup will be empty in your pan.
    • Bake for 18 minutes.
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    • Remove muffins from pan and place upside down on cutting board.  With a knife, slice each cupcake in half.
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    • Top each slice with one heaping tablespoon of cream.  Stack or layer the cakes if you wish.
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    • Store in party cups, or containers.
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    • Allow cream and to set overnight in fridge.

    Yields: 11 cupcakes, 1 ½  ounces each.

    • SUGGESTED SERVING: 2 cakes with 1 ounce cream in each, 17.7 grams protein, 326 calories. 
    • 2 cakes plain = 11.5 grams protein, 258 calories
    • 1 cake with cream: 8.8g,163c
  • Roast Beef Hash Cups with Protein, and Necessary Carbs and Fats

    Roast Beef Hash Cups with Protein, and Necessary Carbs and Fats

    IMG_2613The rutabaga is the secret in this recipe. It will lend a starchy and earthy taste which will work like a potato but deliver healthy and necessary carbohydrates instead.  The apple and orange will add a zesty flavor to balance the spices, creating a very savory hash bite.  These taste amazing when warm, or room temperature after defrosting from the freezer in time for your lunch break.

    Post-op patients must remember to add necessary carbs and fats on top of their protein, in order to break down the protein with body fat rather than muscle mass.  Read more about tricking your body with necessary carbs and fats for post-op.

    Ingredients:

    • 10 slices roast beef deli (50g, 300g)
    • ¼ rutabaga, or 100 grams (1.1g,38c)
    • ½ sweet potato (1g, 56c)
    • 1 small apple  (.3g,58c)
    • 1 medium orange  (.9g,45c)
    • 3 eggs  (18g, 210c)
    • 4 ounces fine cornmeal (8g,355c)
    • 6 ounces Finely Grated Parmesan Cheese (36g, 360c)
    • 2 tablespoons lemon juice
    • 3 tablespoons olive oil (360c)
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Directions:

    • Preheat oven to 425.
    • Peel and finely shred the rutabaga, apple, and sweet potato.
    • Peel and quarter the orange by hand.
    • Add all ingredients into food processor and mix until roast beef is chopped.
    • In a mini muffin pan, add 1 teaspoon finely grated shredded cheese to each muffin cup. Firmly press with fingers until it resembles a pie crust.
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    • Place a heaping teaspoon of mixture into each cup.  Evenly divide the mixture and juices between the entire pan.  With your fingers, press the leftover mixture to form high peaks above the cups. It will settle to half in the baking process.
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    • Bake at 425 for 30 minutes.
    • Remove pan from oven and lightly spray all the cups with oil spray.
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    • Return to oven to finish baking for 15 more minutes.
    • Allow to cool, and divide into 2 ounce portions, 3 mini bites.

    Yields: 36 mini bites, or 12 servings of 3 mini bites each, at 2 ounces. Each 2 ounce portion has 9.5 grams protein, 149 calories