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Oxygen’s Power-Packed Chocolate Muffins
I love this awesome recipe from Oxygen Magazine, especially when I am craving chocolate! Below are a few of my personal adaptations to this fabulous muffin recipe making it gluten free.
Ingredients:
Non-stick spray oil
Dry Ingredients:
1 1/4 cup whole grain oats
1 cup whole wheat flour (I use 1 cup amaranth flour)
2 tbsp unsweetened cocoa powder (I use raw cacao)
2 tbsp whey protein powder (vanilla or chocolate)
1 tsp baking powder
1/2 tsp baking soda
Wet Ingredients:
1 large egg
1 cup unsweetened applesauce
1/2 cup buttermilk (or 1/2 cup low-fat milk + 1/2 tsp white vinegar) (i use almond milk + vinegar in the same proportions)
3 tbsp honey (i use 20-25 drops vanilla creme stevia)
2 tbsp olive oil (i use extra virgin coconut oil)
1/2 cup raisins (i use 1/2 cup of slivered almonds and 1/4 cup cacao nibs)
Instructions:
Preheat oven to 350°F.
Lightly spray a 12-cup muffin pan with oil and set aside.
In a large bowl, mix together dry ingredients.
In a medium bowl, whisk together wet ingredients.
Make a well in the center of the dry ingredients and pour in wet ingredients all at once, stirring just until all dry ingredients are moistened. Stir in raisins.
Portion batter evenly into the prepared muffin cups. Bake 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Nutrients per serving (Makes 12 muffins):
Calories: 182, Total Fats: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 122 mg, Total Carbohydrates: 30 g, Dietary Fiber: 4 g, Sugar: 9 g, Protein: 8 g, Iron 2 mg
By: Linda Melone; Photography by: Peter Chou

I have to make these!

38 notes//reblog

Healthy Banana, Almond and Chocolate Ice Cream
Ingredients
3 very ripe bananas, peeled, cut into chunks and frozen
⅓ cup almond butter (can substitute peanut butter)
¼ cup bittersweet or dark chocolate chips
chopped almond and chocolate for garnish (optional)
Directions
Place the bananas and almond butter (or peanut butter) into the blender. Begin blending and quickly increase speed to high. Once everything is slightly combined, stop and add the chocolate chips. Turn the machine back on and again increase the speed to high. In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture. Stop machine immediately or melting can occur. If using a food processor: In a food processor combine the bananas and almond butter. Process until almost smooth. Add the chocolate chips and process until well combined.
Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately.
Serves two to three.Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it. recipe from this website

7,783 notes//reblog

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Just made the best gingerbread cookies in the world. Healthified, I like to call them: peanut butter and ginger protein cookies! I think I’ll post a pic and the recipe tomorrow because they are so damn good and I love to share :)