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Recipe Blog

Filtering by Tag: dessert

Frozen Blueberry and Chocolate Bark Bites

laura lomax

bark.jpg

Prep Time: 5 minutes

Cook time/freeze time: 2 hours

Ingredients:

1 cup Greek Plain Yogurt

1 tsp. pure maple syrup

1/2 tsp. vanilla extract

1/2 cup blueberries, chopped

3 Tbsp. dark chocolate mini chips

Parchment paper

Simple ingredients makes this high protein snack perfect for the whole family.

Simple ingredients makes this high protein snack perfect for the whole family.

Directions:

1.. Line an 6 by 6 freezer friendly dish with parchment paper.


2. Combine yogurt, maple syrup, vanilla, blueberries, and chocolate chips in a bowl. Stir lightly to combine. Pour in parchment lined container to freeze.

3. Freeze for minimum ~2 hours or until solid. Break apart and enjoy immediately. Store in airtight container or freezer bags.


High Protein Salted Caramel Iced Coffee

laura lomax

salted caramel.jpg

This iced coffee is the answer to all those skipped breakfast mornings. I hear all to often "I don't have time for breakfast or I'm not a breakfast person", but often those people still enjoy their morning cup of coffee. This combo allows you to enjoy your morning cup of coffee with a bonus 20 grams of protein with less than 200 calories. While for years there has been debates on the amount of protein needed daily often its forgotten that just as important as the amount of protein is the timing of protein intake, especially in those working on building and maintaining muscle.  Aim for 3 meals with at least 20 grams of protein can help preserve muscle mass, prevent overeating later in the day, and protect muscle loss during weight loss. 

HIGH PROTEIN SALTED CARAMEL ICED COFFEE

Total Prep and cook time: 5 minutes

Ingredients:

1 scoop salted caramel Protein powder 

1 cup Unsweetened Vanilla Almond milk 

3/4 cup Coffee, cooled

The addition of coffee and almond milk to the traditional protein shake transforms this beverage into a protein packed upgraded version of your traditional iced coffee. 

The addition of coffee and almond milk to the traditional protein shake transforms this beverage into a protein packed upgraded version of your traditional iced coffee. 

Directions:

Combine almond milk, cooled coffee, and protein powder to blender. Add 4-5 ice cubes or you may blend without ice and pour over ice once complete. Blend until ingredients are well combined. 

 

Gluten Free Chocolate Pumpkin Bake

laura lomax

pump br.jpg

Serving Size: 1 square 

Serving per recipe: 16 

Prep time: 15 minutes          Cook time: 35 minutes         Total time: 50 minutes 

Ingredients:

6 tbsp. unsalted butter, softened (additional butter or non stick spray optional for greasing the baking dish)

2 cups oat flour  

1 tsp. baking soda 

1 tsp baking powder

1 tsp. cinnamon 

1 tsp. pumpkin pie spice

1/2 tsp. ginger 

1/2 tsp salt 

2 Eggs 

1 tsp. vanilla extract

1 cup brown sugar packed

1 can (15 oz) pumpkin puree 

1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Butter or spray the 9 inch baking dish.  In a medium  bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and ginger. In a large bowl whisk eggs,  brown sugar, butter, pumpkin puree, and vanilla extract until combined. Add dry ingredients to the pumpkin mixture and mix until combined. Add in the chocolate chips and mix until evenly combined. 

 

Add batter to a prepared baking pan and smooth off the top. Bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out clean. 

 

pump 2.jpg

COCOA DATE ENERGY BITES

laura lomax

Serving size: 2 energy bites

Servings per recipe: 10 

INGREDIENTS:

20 Dates, pitted 

2 Tbsp. quick oats 

2 tsp. cocoa powder 

2 tsp. peanut butter 

DIRECTIONS:

Place dates in a small bowl and fill with warm water to soak. While dates are soaking add oats and cocoa powder and pulse to combine then place in a bowl. After dates soak for ~10 minutes drain and place in the food processor and pulse until finely chopped. Remove dates from food processor and place in a bowl. Add peanut butter to dates and combine. Then slowly add oat cocoa mixture (depending on size of dates you might not need to use all the cocoa oat mixture) until the ingredients stick well together but are not getting stuck to your fingers. Roll into small bite sized balls. Store in tightly sealed container in the refrigerator. Enjoy.

 

Dairy free Peanut Butter Chocolate Fudge Bites

laura lomax

chocpbfud.jpg

These gluten free, diary free chocolate peanut butter fudge bites are the perfect dessert for any party!

Serving size: 1 bite 

Servings per recipe: 24  

Total Prep and Cook Time: 10 minutes + 60 minutes in freezer time

Ingredients:

1 1/2  cups Diary free chocolate chips (can also be prepared with traditional chocolate chips)

1 1/4 cup smooth natural peanut butter

1 tsp. vanilla extract

Directions: 

Line a loaf pan (something you would use for baking bread such as a 9x3 inch pan) with foil. Add peanut butter and chocolate chips to a microwave safe bowl. Place the peanut butter and chocolate chip mixture in the microwave and heat for 20 seconds then stir. Repeat this process of heating for 20 seconds followed by stirring until peanut butter and chocolate are melted and well combined. Once removed from microwave stir in vanilla extract and combine well. Pour into  the foil lined loaf pan and gently shake to even out the top. Cover with foil then place in freezer for ~ 60 minutes to hardened. Remove from freezer and store in the refrigerator until ready to serve. 

* For long term storage wrap in foil and place in freezer plastic bag for up to 2 months*

 

These gluten free, diary free peanut butter chocolate bites are the perfect last minute gift for anyone on your list!

These gluten free, diary free peanut butter chocolate bites are the perfect last minute gift for anyone on your list!

Chocolate Banana Bread

laura lomax

BBread.jpg

This chocolate banana bread is the perfect recipe for those ripe bananas that have been sitting on the counter or in the fridge. 

Chocolate Banana Bread 

Serving size: 1 slice

Serving per recipe: 8

Prep time: 15 minutes. Cook time: 60 minutes 

2 cups all purpose flour

1/2 cup sugar

2 tbsp. ground Flaxseed

2 tsp baking soda

1/2 tsp salt

1/2 cup mini dark chocolate chips

3 ripe bananas, smashed

3/4 cup low fat plain or vanilla Greek yogurt

6 Tbsp. butter

2 Eggs

1 tsp vanilla extract

Preheat oven to 350 degrees F.  Using butter or cooking spray grease a 9x5 baking pan. Combine all purpose flour, flaxseed, baking soda, and salt.  In  a separate bowl combine softened butter and sugar. Then beat in eggs and add vanilla extract. Add wet ingredients to dry ingredients , followed by mashed bananas and yogurt. Mix until combined. Last add in chocolate chips and gently mix into the batter. Pour into baking pan and cook for ~ 50-60 minutes or until toothpick comes out clean. 

Double Dark Chocolate Cake

laura lomax

This mouth water homemade chocolate cake uses applesauce for sweetness to minimize the need for added sugar. 

This mouth water homemade chocolate cake uses applesauce for sweetness to minimize the need for added sugar. 

Serving size: 

Ingredients:

1 cup flour

1/4 cup Almond flour 

1 tsp. baking soda 

1/4 cup cocoa powder 

1/2 cup brown sugar 

1/4 tsp. salt 

1/4 cup applesauce 

1 Egg 

2 tbsp. butter 

1/4 cup mini dark chocolate chips 

Preheat oven to 350 degrees. Combine the dry ingredients- flour, almond flour, baking soda, cocoa powder, brown sugar, and salt.  In a separate bowl combine applesauce, softened butter, and egg. Add wet ingredients to dry and combine. Last lightly mix in the chocolate chips. Bake for 25 minutes or until toothpick comes out clean. 

Homemade Strawberry Ice Cream

laura lomax

Prep time: 10 minutes 

Total cook time: 40 minutes

Serving Size: 12 (1/2 cup servings)

Ingredients:

1 pint fresh strawberries, stems removed 

3/4 cup sugar 

1 cup 2% milk 

2 cups heavy cream 

2 tsp. vanilla extract 

In a blender or magic bullet puree the strawberries then set aside. In a bowl combine sugar, milk, cream, and vanilla extract. Then add the strawberry puree and mix gently. Add the mixture to your frozen ice cream maker bowl. Turn machine on and let mix until ice cream is thick, ~ 30 minutes (although times may vary based on ice cream machine used). Best if served immediately or stored frozen in a sealed container. 

 

Tropical Mango Banana Ice Cream

laura lomax

Tropical Mango Banana "Nice cream"  

Tropical Mango Banana "Nice cream"  

Prep and prepare time: 5 minutes

Serving size: 1

Ingredients:

1 cup frozen ripe banana slices

1/2 Mango cubed (~1/4 cup)

2-3 tbsp. milk (coconut milk, cows milk, almond or soy milk all taste great).  

1 tsp. vanilla extract

Directions:

Place banana slices, mango, vanilla, and 2 tbsp. milk into blend until reaches the consistency of ice cream. If needed add the additional tablespoon of milk. 

 

STRAWBERRY SUMMER POPS

laura lomax

Serving size: 1 pop 

Servings per recipe: 24 

Prep time: 10 minutes, freeze time 2 hours

INGREDIENTS:

1 cup whole strawberries, ~ 10 small to medium strawberries, stems removed 

1 large banana 

2/3 cup plain Greek yogurt 

24 blueberries (other options for center piece of flower to anchor the toothpick include chopped fruit or marshmallows)

24 toothpicks

DIRECTIONS:

Place mold on a small cookie sheet. Add strawberries, banana, and yogurt to blender. Blend until smooth. Place blueberry with toothpick in the center of each mold. Pour pureed fruit and yogurt blend into the mold and place in the freezer. Serve immediately or remove from mold and place in freezer safe container. 

* Recipe can be enjoyed in other Popsicle molds or as a smoothie. For variations you can elminate the blueberries used to anchor the toothpicks or they can be added to the fruit yogurt mixture, just note they will change the color of the popsicle or smoothie*

Chocolate Cherry Cookies

laura lomax

Servings: 9 (Makes 18 cookies)

Serving Size 2 Cookies 

Prep Time: 10 minutes             Cook time: 10 minutes           

INGREDIENTS:

1 cup oats 

1/2 cup all purpose flour 

1/4 cup 100% whole wheat flour 

1/2 tsp. salt 

1 tsp. baking soda 

1 Egg

5 tbsp. butter, softened 

1 tsp. vanilla extract

1/4 cup honey

1/3 cup semi sweet chocolate chips 

1/4 cup dried cherries 

DIRECTIONS:

Preheat oven to 350 degrees. Spray or grease two cookie sheets (to prevent sticking). Combine the oats, all purpose flour,wheat flour, salt, and baking soda. Gently mix. In a different bowl mix by hand or with a mixer the butter, honey, vanilla extract, and eggs. Combine the wet and dry ingredients and add the  chocolate chips and cherries. Using approximately a tablespoon of dough form a small ball and place on the cookie sheet for baking. Bake for 8-10 minutes on the middle rack (keep a close eye on the cookies as they can lose moisture if overcooked). Remove cookies from the baking sheet and let cool on a wire rack. Enjoy! 

 

Dairy Free Chocolate Delight

laura lomax

Prep time: 15 minutes

Serving

Ingredients:

12 oz tofu, drained

1 cup dairy free semi sweet chocolate chips

1/4 cup almond milk

1 tbsp. pure maple syrup

1/4 tsp. vanilla extract

Directions:

Place chocolate chips in a microwave safe bowl and microwave in 10-15 seconds then stir, repeat until chocolate is melted. Pour melted chocolate into magic bullet or other blender, then add remaining ingredients. Blend until smooth, then pour into desired serving dish. Cover and either place in freezer or fridge depending on desired use. Taste great as a frozen dessert or as a mousse.  

 *Recipe adapted from minimalist baker Vegan Chocolate silk Pie.