Healthier Pop Tarts!

I am not gonna lie...Pop Tarts are delicous! Seriously...the chocolate peanut butter ones are out of this world! But, they are not exactly that great for you...sorry to break it to ya...That doesn't mean I don't indulge in one or two from time to time! 

While they are very good tasting, they are not very filling...I can eat a package of the pastries and still be starving! I decided that these Pop Tarts needed a makeover! I give you my healthier version of the toaster pastry!

Looks pretty awesome right?! I would compare these ones to the confetti cupcake flavor! Best part about this recipe is you can make virtually any flavor you want! I can't wait to make cookies & cream, cinnamon, fruit filled ones, peanut butter, and so many more!

Ingredients are pretty simple and will change a tiny bit depending on what flavor you want.

For the pastry base you will need whole wheat flour, unsweetened applesauce, baking powder, apple cider vinegar, vanilla, and your choice of sweetener.  

*You can use any type of flour*

*white vinegar will work too*

The filling can be whatever you decide! I am using fat free cream cheese and vanilla protein powder.  You can use jam or jelly, any flavor of protein powder, chocolate chips...I really like the texture of the cream cheese though!

For the glaze I used a little more protein powder and thinned it out with some water.  Once again, you can get as creative as you like! Sprinkles are a must for the confetti cupcake flavor :)

To start, mix together all the base ingredients.  If you want, you could add a little cinnamon or cocoa powder to change the flavor.  Mix well until you get a dough ball.  It will be a little sticky!

Take parchment paper or a baking mat and spray it with some nonstick spray.  Put the dough between the paper and roll it as flat as you can without it tearing.

Works just as well with the baking mat!

Don't worry about getting it to look perfect. As long as it somewhat resembles a rectangle.  

I spent a little extra time on this one since I knew I would be taking pictures! The ones I have made since then have been less photogenic!!

Cut into 2 equal-ish pieces.

The filling is really whatever you want it to be! I just mixed together 1 tablespoon of fat free cream cheese with 1/2 tablespoon of vanilla protein powder.  Worked great! 

Spread your filling on one half.  

Don't go the whole way to the edges though.  We need to seal it up!

Put the other half on top and use a fork to press around the sides.  

Seal it up good so the filling doesn't bust out in the oven! Bake at 350 for about 20-25 minutes or until golden brown.  I actually like mine a little softer than a normal Pop Tart, but you can make it as crispy as you like.  

Perfect!! Just a little brown around the edges!

To make the glaze I just mixed together 1/2 tablespoon of vanilla protein powder and a little water.  You want it to be pretty thin.  

Pour the mixture over the top and add sprinkles!! 

I really like using the protein powder and water mixture because it actually sets up.   

I would say that looks pretty close to a store bought Pop Tart!!

Much better for you and actually quite substantial! Only about 150 calories per pastry! And yes, that is including the sprinkles :)

I really love the creamy filling!! This recipe makes just one treat, but you can easily double it for two! You could also try making mini Pop Tarts!

I cannot wait to experiment with different flavor combinations!! The possibilites are endless!

You can order MTS Whey here! Use code KH30 and save 30%

Healthier Pop Tarts 

PopTart Base

• -1/4 cup whole wheat flour (30g)
• -1 T unsweetened applesauce (15g)
• -1/2 t apple cider vinegar
• -1/2 t baking powder
• -1/2 t vanilla
• -4 sweeteners (or to desired sweetness)

Filling

• -1/2 T vanilla protein powder (3g)
• -1 T fat free cream cheese (15g)

Glaze

• -1/2 T vanilla protein powder (3g)
• -water to thin
• -spinkles!!!

1. Mix together all the pop tart base ingredients until it forms a dough ball.

2. Place between parchment paper of baking mat.  Spray paper or mat with nonstick spray.

3. Roll dough as thin as you can without tearing it.

4. Cut in dough in half to form 2 equal rectangles.

5. Mix together protein powder and cream cheese for filling.

6. Spread filling on one half and cover with the other half.

7. Fork around the edges to seal it up.

8. Bake at 350 for about 20-25 minutes or until golden brown.

9. Mix together protein powder and water.  Should be a thin glaze. 

10. Spread over the top of slightly cooled pop tart.  

11. Add sprinkles! 

12. Enjoy :)

Makes one confetti cupcake pastry - 150 calories

1g Fat

25g Carb

10g Protein

Broccoli Pancakes

I know what you're thinking!! Broccoli Pancakes?! Bleh! Trust me! These are amazing! Would it help if I just called them Broccoli Cakes?! Think about it...I bet you eat crab cakes! If you saw crab pancakes on a breakfast menu, you would probably be hesitant to order them, but you would order crab cakes! So let's not get all caught up on what we want to call this awesome creation!

Pancakes don't just have to be the plain, white, and somewhat boring breakfast food we are used to! They can be savory or sweet! I guarantee these are better for you than a mix from a box!

Like I said, you can make these sweet or savory.  I have had them both ways and they loved each and every bite! I know some people have a hard time with the green color but I think it makes them pretty :) I seriously can't wait til St. Patrick's Day when everyone is dying to make these!

All you will need is...

Broccoli (frozen or fresh), protein powder (unflavored or vanilla), egg substitute, baking powder, and salt! 

**Experiment with other protein flavors too! I had one person tell me they made them with chocolate and another used cake batter! They were both very happy with the results!

If using fresh broccoli just chop it up and steam it.  If using frozen, just steam it! Then drain it and get as much liquid out as possible.  It is best if you can let it sit for a while, but I just used some paper towel to suck up as much liquid as possible.  

Throw the broccoli and egg into a blender and mix til smooth. 

You could add the rest of the ingredients to the blender too, but I used a small single serve cup and it wouldn't all fit.  

Put the broccoli and egg puree into a bowl and stir in the remaining ingredients.  

If you want to go the savory route, you can add some chopped veggies, or any other spices you like! I bet even some shredded cheese would be tasty!

The batter will be a little thick, but just cook these like regular pancakes.  If it seems way too thick, just add a little more egg.  Protein powders all mix up differently so just make it the consistency you like.

Lookin good to me!! I love how thick they get!

Now seriously! Do those look tempting or what?? Even if you are not sure, you know you want to try them just out of curiosity! I am 99.9% you will love them!!

Talk about a good for you breakfast! I know we all get hung up on using the term "healthy" but I am pretty sure no one would argue that pancakes made with an entire bag of broccoli are quite healthy!

This whole stack of 8 cakes is only 240 calories! Very low fat, very low carb, and tons of protein! Of course they are very customizable too! Add more egg and protein, or less broccoli, or cheese and onion, make them sweet, or savory...You can really make them fit your needs! 

So soft and hearty! Such a great way to get some more greens into your diet too! I don't know about you, but I would much rather eat a stack of pancakes instead of a bowl of broccoli! YUM! 

Oh, and if you're feeling really crazy...you can follow this same recipe and use cauliflower instead of broccoli!!!! Yup, delicious too! I will be sure to make a post next time I have Cauliflower Pancakes!!

Broccoli Pancakes

• 1.5 cups steamed broccoli (255g)
• 1 scoop unflavored or vanilla protein powder (30g)
• 6 T egg substitute (92g)
• 1/2 t baking powder
• dash of salt
• any other seasonings or chopped veggies you may like!

1. Steam and drain broccoli.

2. Dry as good as possible. 

3. Add egg and broccoli to food processor or blender and puree smooth.

4. Add other remaining ingredients and mix well.

5. Cook like regular pancakes.

6. Enjoy! 

Stack of 8 Pancakes

240 calories

1g Fat

6g Carb

33g Protein 

Carrot Cake Cookie Sandwiches

I recently got some super fun oatmeal from MyOatmeal.  Such a great company! I did a review on them which you can check out here.  One of the flavors I got to try was carrot cake.  It was so good!! I ate it like regular oatmeal, but then I wanted to try baking something a little more fun with it. I decided on Carrot Cake Cookie Sandwiches!

Oh my, these turned out amazing!!! Don't worry if you don't have special flavored oats, you can use regular oats for this recipe! In fact, you can also sub any type of flour.  

Ingredients you will need include....

Oatmeal!

 I just took the carrot cake oats and ground them into oat flour.  You can take plain oats to make oat flour, or use whatever kind you like.  

You also need cinnamon protein powder, carrots, egg substitute, fat free cream cheese, cinnamon, vanilla, baking powder, salt, and sweetener.

*You can use vanilla protein powder and add extra cinnamon*

*I used canned carrots, but you can use fresh and steam them*

Drain your carrots and then puree til it looks like baby food! If using fresh carrots just steam and puree them to get the same end product.  In fact, you could even just use actual baby food! Easy!

Add the rest of the ingredients to the bowl except the cream cheese.  

We are saving that for our filling!

You should be able to get one dozen cookies from this batter.  Just make sure you get an even number so every cookie has a partner when we pair them up :)

The batter is super sticky so be sure to use a baking mat, parchment, or lots of non stick spray.  Into the oven for 10-12 minutes at 350.

While those are baking, we will mix up our cream cheese filing.  Super simple.  Just mix together as much cream cheese as you want with some cinnamon and sweetener.  

No exact measurements here.  I used 4 T of the cream cheese, but you can use more or less depending on how much you want for each sandwich.  

When the cookies are done, be sure to let them cool completely. 

 I stuck mine in the fridge for a few minutes to speed up the process. I am a bit impatient at times...

Perfect!

You could absolultely just eat the cookies like this and they will taste great! I guess they would just be carrot cookies though because carrot cake isn't really carrot cake without the cream cheese frosting!

If you did want to snack on a few of them plain, each one is only 23 calories!! 

Maybe I should have made an odd number of cookies so I could eat this little guy! You could always just eat two...They smell so good already and are super duper soft! 

Time to make sandwiches! I don't really think I need to explain to you how you make a cookie sandwich...right??

Does that look amazing or does that look amazing?! This double stuffed sandwich is only 55 calories! You know what that means...you can eat all 6 yourself! Yup, all the cookies and all the cream cheese filling is only about 330 calories! Some people refer to me as a magician...Just sayin! 

So there ya have it! Healthy and delicious carrot cake cookie sandwiches.  Go make some for yourself! And remember, you don't have to share :)

Carrot Cake Cookie Sandwiches

• 1 c canned carrots (240g)
• 1 scoop cinnamon protein powder (30g)
• 1/2 c oats ground to oat flour (20g)
• 3 T egg substitute (46g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 t cinnamon
• dash salt
• sweetener to taste 

For Frosting:

• 4 T fat free cream cheese
• cinnamon and sweetener to taste

1. Drain and puree carrots.  

2. Add remaining ingredients and mix well.

3. Drop batter onto cookie sheet (even number for sandwiches)

4. Bake at 350 for 10-12 minutes.

5. For frosting, mix together cream cheese, cinnamon, and sweetener.

6. Let cookies cool completely.

7. Spread frosting on cookie and top with another one! 

8. Makes 6 sandwiches.

For 6 cookie sandwiches - 55 calories each

332 calories

3g Fat

32g Carb

37g Protein

For 12 cookies without filling - 33 calories each

272 calories

3g Fat

28g Carb

30g Protein 

Super Chocolate Fudge Cookies

I think I have come up with the softest chocolate cookie recipe ever!! Seriously, these cookies are like eating fudge!

No further intro is needed.  Just in case you were wondering though...yes, they are still good for you! Let's get baking!

Ingredients...

Chocolate protein powder, sugar free fat free chocolate pudding mix, plain nonfat greek yogurt, egg substitute, canned pumpkin, vanilla, baking powder, chocolate chips, and sweetener if you wish.

You know these are going to be super chocolatey with two powdered chocolate ingredients!

No fanciness with this recipe.  Just mix all the ingredients in a bowl!! 

It is looking delicious already.  So thick!!

It is absolutely ok to lick the spoon at this point...quality control is very important.  We want to be sure our batter is sweet enough, right?

Don't forget the chocolate chips!!

Add as much or as little as you like. You could leave them out but I am going for SUPER chocolate cookies this time!

The batter is pretty sticky so you will want to use parchment or a silicon baking mat.  If you don't have either, nonstick spray should work. Just drop the batter onto your cookie sheet.

I got 9 cookies! The best part? You will be able to eat them all for under 300 calories! No lie...

Bake at 350 for about 15-18 minutes.  

Goodness gracious!! The chocolate smell coming from these cookies is heaven! Seriously, I am pretty sure this is what heaven smells like.  At least I hope it does!

I didn't even wait for them to cool.  I may have burnt my tongue a bit, but it was totally worth it!

It is like eating ooey, gooey, warm chocolate fudge!! Without the guilt because these cookies are actually healthy! Each one is only 33 calories! The whole batch is packing over 30 grams of protein too! Pre or post workout cookies?! I think so!

I am not sorry to say that this first batch is already gone!!! 

And the hubby didn't even get one bite...sorry!

No worries though, these are going to be made quite frequently! Remember, you can always double or triple the recipe!! :)

Super Chocolate Fudge Cookies

• 1 scoop chocolate protein powder (30g)
• 1/4 package sugar free fat free chocolate pudding mix (11g)
• 3 T egg substitute (46g)
• 2 T plain nonfat greek yogurt (30g)
• 1/2 c canned pumpkin (120g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 T chocolate chips

1. Mix everything together until smooth.

2. Drop batter onto cookie sheet (use nonstick spray, parchment, or silicon baking mat)

3. Bake at 350 for 15-18 minutes.

4. Eat the whole batch at once!

Makes 9 cookies - 33 calories each

293 calories for the entire batch

6g Fat

32g Carb

31g Protein

Protein Snickerdoodle Bars

I LOVE cinnamon.  Like, seriously! It is so good in so many things! Mixed with yogurt, on a peanut butter sandwich, in oatmeal, in cereal, cinnamon cookies, cinnamon rolls, coffee cake...I could go on and on!! I am even drinking cinnamon roll coffee as we speak! It is super tasty too :)

Snickerdoodles are one awesome cookie in my opinion.  You just can't go wrong with a cinnamon sugar combo.  No, we are not making cookies today...but we are making Snickerdoodles! Snickerdoodle Protein Bars that is....

These taste amazing!! And in case you had any doubt, they are crazy good for you! You get to have all 6 bars for only 275 calories! The thing is...they are secretly good for you!  Wait til you see the ingredients.

You may be a bit surprised when you see what we are going to use to make these soft, moist, cinnamon bars of deliciousness.

Cinnamon protein powder, egg substitute, canned pumpkin, chickpeas/garbanzo, cinnamon, vanilla, baking powder, salt, and sweetener of choice.

*You could use vanilla protein powder and they just won't be quite as cinnamon-y*

*Sub applesauce or banana if you don't have canned pumpkin*

Drain and rinse your beans well.

You will find that after draining them, you will only get about 2 servings per can. 

Add the beans, pumpkin, and egg to a blender or food processor and puree smooth.  

You will probably have to add a little liquid to get all the chunks out.  I just used about 2 T of unsweetened almond milk, but you could more egg, some syrup, or honey.

Add the rest of the ingredients and mix by hand.

It should be pretty thick.  Almost like a pudding consistency.  It it's too thick, add a bit more liquid.  

I used a small 5x7 glass baking dish.  You could use a bigger one and get thinner bars. Or double the recipe if you still want them nice and thick!

After I pour the batter in my dish, I like to top it with a sweetener/cinnamon mixture I always keep on hand.  The more cinnamon the better! This also makes them look extra pretty :)

Bake at 350 for about 20-25 minutes.  Stick a toothpick in the middle and if it comes out clean, they are done!! I think they are better just a tad bit under baked, but I will leave that choice up to you.

It depends on the dish you use, but I got 6 good sized bars! Each one is only about 45 calories with 6 grams of protein.  

But of course, you can eat the whole batch yourself! That way you get a whopping 36 grams of protein.  These make a great breakfast at well under 300 calories.  You might be surprised by how filling they are too.

I highly recommend using a small dish or doubling the recipe so you can get them nice and thick!!!

That cinnamon sugar top!!

The chickpeas give them such a great texture and the pumpkin makes them so moist! So in love with these! If you're feeling crazy, you can top them with some fat free cream cheese :)

Protein Snickerdoodle Bars

• 1/2 cup chickpeas/garbanzo (130g)
• 1/4 cup canned pumpkin (60g)
• 3 T egg substitute (46g)
• 1 scoop cinnamon protein powder (30g)
• 1/2 t baking powder
• 2 t cinnamon
• 1/2 t vanilla
• dash salt
• sweetener to taste (4-5 packets)

1. Drain and rinse beans
2. Add beans, egg, and canned pumpkin to blender or food processor and puree smooth.  May need a bit of water or other liquid to help blend.
3. Add other ingredients and mix by hand.
4. Pour into 5x7 baking dish and top with cinnamon/sweetener mixture.
5. Bake at 350 for 22-25 minutes
6. Enjoy!

Makes 6 bars at 45 calories each

(will vary depending on protein powder used)

275 calories for the whole batch

3g Fat

28g Carb

36g Protein

Pumpkin Protein Cookies

Cookies for breakfast?! Don't mind if I do! With these cookies, you won't even feel guilty about it, because they are so good for you! In fact, they are better for you than ALOT of breakfasts out there!! Better than most cereals, bagels, muffins (except maybe my Carrot Peach Muffins), and protein bars.  They are packed with protein and taste amazing! Great for breakfast on the go.

And in case you were wondering...yes, you can eat all 8 yourself.  Only 260 calories for all of them!

Let's get our ingredients!

MTS Vanilla whey, oat bran, canned pumpkin, egg substitute, fat free cream cheese, baking powder, cinnamon, vanilla, and a little sweetener if you like :)

**Oat flour or any flour can be used instead of oat bran**

**No canned pumpkin?? Try applesauce, mashed banana, or sweet potato!**

If you haven't tried MTS whey in baking yet you can order it here. Use code KH30 and save 30%

This is another one of those super duper easy recipes!  A bowl and a spoon will work just fine. Throw all ingredients into that bowl and mix til smooth.  

I usually add an extra pinch of cinnamon at this point.  Just to be sure they are cinnamon-y enough!! Adjust to your liking.

If you have not yet invested in a silicon baking mat, go do it! NOW! No, like right now...put the batter in the fridge and drive to Bed Bath and Beyond. I am sure you have one of those coupons lying around...

Ok, now that you're back, let's use that mat and plop our batter on there.  

If you were too lazy to get a mat, parchment will do fine.  

You will probably get 8 cookies. Make them as big or as small as you desire!

Bake at 350 for about 12-15 minutes.  I always like to under bake my cookies a tiny bit so they are nice and soft!!! If you like crunchier cookies, simply bake longer! As if I really needed to tell you that...

Oh, I forgot to tell you to buy a sweet cooling rack when you were at the store...My bad...

It's ok, you can go get one later! You want to eat these cookies when they are nice and warm!!

I will enjoy mine with a nice cup of coffee in my favorite "Wonderful Nanny" mug I got from a wonderful friend.

That's right, all 8 cookies just for me! What a glorious way to start the day!

Of course, you could share...each cookie is only about 32 calories.

Or you could do something super awesome!!!! Take 2 cookies, mix together a little cream cheese and cinnamon, and make a cookie sandwich!!! Better than an oatmeal cream pie! Actually, why not make 4 cookie sandwiches?!

Or you could stack them into a tower of cookies!

Hope you enjoy!!! Don't forget to share this recipe on all those social things you use!

Pumpkin Protein Cookies

1 scoop MTS Vanilla whey (30g)

1/2 cup canned pumpkin (120g)

2 T oatbran (sub any flour) (10g)

3 T egg substitute (46g)

2 T fat free cream cheese (33g)

2 t cinnamon

1/2 t baking powder

dash salt

sweetener to taste

1. Mix everything together in a bowl.
2. Bake at 350 for 12-15 minutes.
3. Eat the whole batch!

Makes 8 cookies - about 32 calories each

260 calories for the whole batch!

4g Fat

22g Carb

34g Protein

**What sweet treat did you always hope for in your lunchbox as a kid??

I LOVED my Little Debbie Swiss Cake Rolls!!! I would peel all the chocolate off first, unroll it, eat the icing, then eat the cake part.