A milkshake for under 200 calories?

taste like a milkshake for under 200 calories.

*2 SCOOPS FORMULA 1 Cookies n cream

*1 scoop protein drink mix Chocolate ( I use Herbalife)

* 8 0z water

* Ice

* Cinnamon

* 1 tsp Cookie Butter… yummmm be careful with this one

And that’s it! Simple and so nutrtious

Directions: IMPORTANT:

PUT IN WATER- FILL ICE TO WATER LINE. Must do this so the thickness of consistency is perfect. Throw in the rest of the ingredients and blend until smooth!! I topped mine with a little fat free whipped cream! Holla! party in my mouth!

 

Questions on any of those ingredients e mail me: ablifestyle3@gmail.com

 

 

homemade Samoas-GIRL SCOUT COOKIE!!

ingredients

2	c	whole- wheat flour
1⁄2	t	Baking soda
1⁄4	t	salt
1⁄2	c	turbinado sugar OR 1/4  c sweetner of choice
1⁄3	c	light olive oil
1		large egg, lightly beaten
2	T	honey
package		sugar free carmels

   1            c    unsweetened Shredded coconut

    3/4- 1      c        Semi-sweet chocolate chips

instructions

1. Preheat oven to 350°F. line a large baking sheet with parchment paper or a silicone liner.2. In a small bowl, combine flour, baking soda, and salt. Set aside.

3. In a large bowl, beat sugar, olive oil, egg, and honey with an electric mixer for 2 minutes. Stir in flour mixture until combined (it will be somewhat sticky). On a floured work surface, form dough into a log about 8 inches long and 1 1⁄2 inches in diameter; wrap in wax paper and refrigerate for 15 minutes or until firm.

4. Slice the chilled dough into 1⁄4-inch-thick rounds, place on prepared baking sheet, and bake for about 8 minutes or until lightly browned. Let cool 5 minutes on sheet; transfer to a wire rack placed over wax paper and cool completely.

5. Meanwhile, in a small bowl, PUT together sugar free carmels IN A  microwave safe bowl and microwave on high 60 seconds- or when melted to thin the glaze until it’s pourable. Drizzle glaze over cookies and immediately sprinkle coconut flakes on cookies let set for 15 minutes.  Microwave chocolate chips ~ 60 seconds or until melted and drizzle over cookies. And walalalalalla homemade SAMOSAS!

Mine are DIVINE!

 

My <3 day consists of choc0 and Peanut Buttaaa!

yeSSSSSSSSSSS! It is Valentine’s day. What do you all think of this holiday. Well I know- it inspires me to make my 2 favorite things in the world. CHOCOLATE AND PEANUT BUTTER. I def can’t go a day without eating the other. But remember- everything is in moderation and I make sure to fit it in daily calorie allotment. I mean if I had to go a day without the 2-I would not be a HAPPY person. I make a point to always have a nutritious breakfas lunch, and dinner, so I can indulge  little and make my healthy desserts. Well today for VALENTINES DAY

I made my favorite cake- but healthy!!! Try it and let me know what you think

This healthy cake recipe is as rich as any other chocolate peanut butter cake recipe, but it has yogurt and ground flaxseed meal in place of some of the butter and less sugar than most chocolate peanut butter cake recipes. To make this low fat cake recipe even more healthy, use an omega-3 enriched peanut butter, such as Smart Balance. But my all fav is Trader Joe’s

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

• 1 cup all-purpose  flour
• 3/4 cup  whole wheat flour
• 1/2 cup sugar substitute (or less) or can substitute 1/4-1/2 honey
• 3/4 cup unsweetened cocoa powder
• 1-1/2 tsp. baking soda
• 1 tsp. kosher salt
• 1/4 cup ground flaxseed meal
• 16 oz. plain yogurt
• 2 large eggs, lightly beaten- or egg whites= 2 eggs
• 1 tsp. vanilla
• 2/3 cup creamy or crunchy peanut butter
• 2/3 cup mini chocolate chips

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.

1. In a medium bowl, mix flours, sugar, cocoa powder, baking soda and salt. In a large bowl, beat butter, flaxseed meal, yogurt, eggs and vanilla together with an electric mixer. On low speed, add dry ingredients, beating until incorporated. Pour into prepared pan.

1. Bake 40-45 minutes until a knife inserted in the center comes out clean.

1. Remove cake from oven and immediately spread peanut butter over top, allowing the heat of the cake to melt the peanut butter into a soft, spreadable frosting. Sprinkle chocolate chips over peanut butter. Using a knife, swirl chocolate chips and peanut butter together. Makes 18 servings of healthy chocolate peanut butter cake.

 

 

PROTEIN CHOCOLATE CHIP BITES!

These are my chocolate chip high PROTEIN cookie dough bites: 

1/2 Cup Peanut Butter (I used crunchy PB because it’s what was open but you can use Almond Butter, Sunflower Seed Butter, Cashew Butter, or another nut butter of your choice)  TRADER JOES IS MY FAVORITE KIND!! ALL NATURAL

3-4 Tbsp Coconut Flour (or another flour if you don’t have coconut such as almond flour, cashew flour, oat flour, etc)

Or, for the Extra Protein Option, use 3 Tbsp of your Favorite Vanilla or Chocolate-Flavored Protein Powder

3-4 Tbsp Maple Syrup/Agave (or honey, or yacon syrup)

1 Tsp Vanilla Extract

1/3 to 1/2 Cups Chocolate Chips (or carob, or cocoa nibs)

Yields 10 to 20 balls depending on preferred size

Peanut butter protein balls! Excellent tasty snack!

I know I keep raving about the doughballs and I keep making new versions.  These were the best YET without a doubt.  I made the peanut butter crunch doughballs again but did 1 or 2 things differently and I made a new version that was chocolate almond coconut.  YUM.

Peanut Butter Crunch protein dough balls!

3/4c peanuts
2T maple syrup
1/4c brown rice syrup
1/2c oats
2T peanut butter
1/4c ground flax meal
1/2t cinnamon
1/2T chia seeds
1 large scoop of your favorite protein powder!! I RECOMMEND FORMULA1 HERBALIFE CHOCOLATE MIX  Yum

Grind nuts in a food processor.
Add all other ingredients and turn processor on.  Process until large doughball forms.
Scrape down bowl and process again.  Make sure all of the ingredients are evenly distributed.  It should all come together into one big ball. Roll balls in the flavored protein powder or any thing of your liking   [If not, you should still be able to roll it into the balls.]
Roll into any size you want and store in the fridge. [If the balls seem a little too soft, refrigerate the dough before rolling.]

WHo said you couldn’t eat dessert?

Big Fudgy HIGH PROTEIN Bittersweet Brownies (My favorite!!!)

1 large egg

1 egg white

3 tablespoons plain nonfat yogurt

1 1/2 teaspoons pure vanilla extract

1 1/2 cups stevia-sugar substitute

1/3 cup PUMPKIN PUREE

1/2 teaspoon sea salt

1/4 cup unsweetened cocoa powder

3 ounces high-quality unsweetened baking chocolate, chopped

1 SCOOP HERBALIFE FORMULA 1 CHOCOLATE PROTEIN MIX

1/3 cup unbleached all-purpose flour

1/3 cup buckwheat or presifted whole wheat flour

Make it: Preheat oven to 375 degrees F. Lightly coat an 8-inch-square nonstick baking pan with cooking spray. In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract; set aside.

In a small saucepan, combine sugar, PUMPKIN, salt, and 3 tablespoons water, stirring constantly for 3 minutes on medium-high heat. Remove from heat; stir in cocoa, HERBLIFE PROTEIN POWDER and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth.

Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.

Chocolate Chip Cookies

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups applesauce

3/4 cup splenda brown sugar

1/4 cup stevia

1 tsp. vanilla extract

2 eggs, beaten- or 4 egg whites

2 cups semisweet chocolate chips

1 cup chopped pecans

Make it: Preheat oven to 375 degrees F. In a bowl, combine flour, baking soda, and salt. In another bowl, beat together applesauce, sugars, and vanilla until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Roll into small balls; flatten slightly onto an ungreased cookie sheet. Bake 9 to 11 minutes, or until edges are golden brown. Freeze the extras.