Paleo Banana Raspberry Swirl Muffins

Bobby saw this recipe on Instagram a while back and I wanted to tweak it a bit to use raspberries instead of strawberries.

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  •  1/4 C. Almond Milk
  • 1/2 C. Raspberries (replaced the jam)
  • 1 Small Banana
  • 2/3 C. Almond Flour (replaced the pancake mix)
  • 3 T. Carton Egg Whites or 1 Egg White
  • 2 Packets Stevia
  • 1 t. Cocount Oil, melted

I followed the directions according to the original recipe here:

Note: my recipe took much longer to cook. About 20-25 minutes

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They were not the prettiest things ever, and they took forever to cook because they were pretty moist,  but they were YUMMY!

Yields: 6, Calories- 104 each, Carbs- 7.9 g, Fat- 7.2 g, Protein- 3.8 g

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Key Lime Cupcakes

I have been obsessed with making cupcakes lately.  They are just so fun and easy to make.  We had a key lime cake mix already in the panty, so I decided to make key lime cupcakes.

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I made two variations:

  1. The first had gram cracker crust, then cream cheese icing coated in unsweetened coconut. Topped with a lime slice

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2.    Plain Cupcake with cream cheese icing, sprinkled with gram cracker crumbs.

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Hamburger Cupcakes

I saw these on pinterest and HAD to make them.

These are the fun cupcakes I referred to in this post.

What you will need:

  • Yellow Cake Mix
  • Brownie Mix
  • Sesame Seeds
  • White Icing
  • Yellow, Green, and Red Dye

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They look like little sliders :)  Everyone at the BBQ loved them!  They did comment though on how it messed with their heads–eating something that looked A LOT like a real slider, then tasting a brownie and cake instead.


  1. Bake the cupcakes according to the instructions.
  2. Bake the brownies according to the instructions.
  3. Once the desserts have cooled, cut the cupcakes in half and using something round (like a cookie cutter or cup) cut the brownies to fit the cupcakes.
  4. Divide the icing into three bowls and dye each- one yellow, one green, and one red. Mine turned out pink, red dye never comes out red :(
  5. I put the icing into bags and cut the bottom corner off and drizzled the icing around the edges of the brownie to look like the condiments.
  6. Top with the cupcake.  I patted it with water using my finger and sprinkled sesame seeds to make them look like buns.

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I was so happy with the color of the yellow cake.  It looks just like a bun. Also, the brownie was moist and fudgey and perfect.

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Blackberry and Peach Cupcake with Gram-Cracker Crust and Blackberry Icing

A week or so ago, I posted this picture on Instagram.  I had planned on making Peach cupcakes, but then was too lazy :)

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I needed to bring a dessert to a family BBQ and thought this would be a perfect opportunity to make them.  I decided to add blackberries to the mix too.

Bobby’s family has great BBQ’s with lots of yummy food and I always feel so welcome.  It is nice to be around his big family since my extended family is so far away.  It makes me miss them even more.

I thought I would make a fun cupcake– (I will post that one tomorrow, so come back for that and then a fancier cupcake.  So in the end, this cupcake ended up being a peach blackberry cupcake with gram-cracker crust topped with Blackberry cream cheese icing. THEY WERE AMAZING

For the cupcakes:

  • French Vanilla Cake Mix
  • 2-3 Peaches, depending on size
  • about 1/2 C. Blackberries
  • Gram-Crackers (I used one package in the box, but that was only enough to use with 15 cupcakes)

1) I prepared the box cake using peach puree instead of oil.  I put 1 large peach in the nutribullet and that gave me more then the 1/2 C. of oil I was replacing.

2) I added the 1/2 C. peach puree into the cake mix, and used only 1/2 C water out of the suggested 1 C, and then the eggs.

3) I blended this all together, and then folded in chopped up blackberries–about 1/2 C, and chopped up peach–I used one.

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4) If you choose to add the gram-cracker, now is the time to crumble them up.  I used plain greek yogurt to make it stick together.  Push into the bottom of the cupcake liners.

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5) Bake according to the box instructions.  350 degrees for 18-20 minutes

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For the Icing:

  • Blackberries
  • 3-4 C. Powdered Sugar
  • 1/2 C. Cream Cheese

1) I used a fork to smash about 6-7 blackberries and added them into a bowl with the cream cheese.

2) I blended them together and slowly added powder sugar into it reached the consistency I wanted.  This frosting was on the runny side but it hardened up in the fridge.

3) Decorate how you wish :)

I usually hate frosting, but this one I really liked.  It complemented the cupcakes perfectly.

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You can tell in the picture below how it hardened  once in the fridge.  Also, you can kind of see the gram-cracker crust.


I kept these in the fridge to keep the fruit on top fresh and the icing from melting off.


Raspberry Protein Cookie using a Quest Bar

This weekend I made cupcakes for a BBQ and did not have time to come up with a protein muffin.  However, I did see these little cookies on Andrea’s Protein Cakery here.

I had everything I needed to make them, so I decided to whip them up.

All you need is: 1) a quest bar (You can use any flavor, but I think Raspberry makes the most sense here) 2) Raspberries, about four-five.  Maybe strawberries would taste good with the strawberry cheesecake quest bar :)


1) Roll out your quest bar and use a cookie cutter to cut out your cookies.  I rolled out the quest bar and was able to get 4 flowers out of  1/3 of the bar.  I just saved the rest in the bag, otherwise roll out the excess and cut out as many shapes as possible.  Keep in mind that you need an even number though.

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2) Bake at 350 degrees for about 5 minutes

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3) When they come out of the oven, flatten the pieces.

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4) Have the raspberries ready. All I did was mash them up with a fork.

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5) Place in between two of the cookies :)

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Here are the macros: Each cookie is 36 calories. 1/3 of a quest bar made two cookies.


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Chocolate Zucchini Protein Muffins

I decided I am going to make a weekly series of different protein desserts! Check out the last one here. (Strawberry Banana Protein Muffins). Mainly because I recently bought a bunch of Cellucor protein from and want to test out the different flavors. They were having a buy 2 get 1 free sale,  so I was able to get three different flavors for $60 rather than the usual $30-45 for just one at GNC or vitamin shoppe.  I bought cake batter, mint chocolate chip, and cinnamon swirl.  So, stay tuned for muffins or other goodies using those flavors.

Today I used chocolate because I thought that sounded the best with zucchini, and I really wanted to use zucchini.  I have a few other zucchini recipes, like paleo zucchini bread or my non-paleo zucchini muffins, that always remind me of this time of the year.

Macros: 91 Calories each and the breakdown below:




  • 2 C. Shredded Zucchini
  • 1 C. Plain Greek Yogurt
  • 1-1/2 C. Rolled Oats, turned into flour using the Nutri-Bullet
  • 1 C. Chocolate Protein, I used Amplify XL
  • 1/2. t Vanilla
  • 2 Eggs
  • 1/2 t. Baking Soda
  • 1-1/2 t. Baking Powder
  • Pinch of sea salt
  • Optional- 2 packs stevia, and chocolate chips


  1. Shred your zucchini and set aside
  2. If you are using oats, use your nutri-bullet to make a fine flour or use almond flour :)
  3. Mix together all dry ingredients: oat flour, protein, bs, bp, salt, and stevia
  4. Add in eggs, vanilla, and yogurt.  Blend it all together.
  5. Add in zucchini and hand mix until combined.  At this point you can add raisins, chocolate, etc.  I just sprinkled dairy free/soy free chocolate chips on top of a few
  6. Spray pan or use cupcake liners and fill each about 3/4 of the way
  7. Bake at 350 degrees for 18-20 minutes.
  8. Enjoy :)

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Paleo | Coconut Crusted Chicken Nuggets

I have made chicken nuggets in the past, and the process here is pretty much the same.  I liked these ones better. Maybe because I can use ketchup now?! haha They were so good though, and easy to make.

I found this recipe on pinterest here.  I changed it a little bit.  It fits with the whole30, iifym, and paleo thing I got going on right now.  :)


  • 1 lb. Ground Chicken
  • 1 Egg Yolk
  • 1 T. Onion Powder
  • 1 T. Garlic Powder
  •  1/2 C. Almond Floud
  • 1/2 C. Unsweetened Shredded Coconut
  • 1 T. Coconut Oil


Start by combining the chicken, egg yolk, and seasonings in a bowl.

Place the coconut and almond flour in a smaller bowl and mix together.  (This is the coating)

Take your chicken and form small nuggets and roll around in the flour mixture.  Once this is all done, place in a hot skillet that has had time to melt the coconut oil

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Cook for about 7-8 minutes per side, depending on how thick your nuggets are.

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Prepare a side :) Bobby cut up sweet potato for us to make chips with

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This made 16 nuggets. Each 104 calories

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