White Chocolate Cheesecake Pumpkin Mugcake Sandwich:
Serving: 1
🍁ingredients
2tbsp white chocolate chips (or 1/2 white choc raspberry #questbar @QuestAus)
2tbsp purée pumpkin
1tbsp coconut flour
1/3 cup oat flour
1/2tsp vanilla extract
1tbsp egg white
1/2tsp baking powder

🍁Method:
Melt chocolate chips and mix rest of ingredients with it. Pour in sprayed mug and microwave covered for 2 minutes. Take out of mug and cut in half. Fill sandwich with ‘cream cheese’ (recipe in post with red velvet brownies). Top with some melted white chocolate chips!
Recipe by @eatprayweights

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Red velvet sweet potato protein brownies with peanut butter cream cheese frosting

🍁Ingredients
1 ½c cooked sweet potato (mashed)
2 eggs
½ c french vanilla #OxyWhey protein powder @EHPlabs
½ c raw cacao powder
¼ c applesauce
½ tsp baking soda
1 double Choc chunk #questbar roughly chopped @QuestAus or ⅔ c dark vegan chocolate chips
½ c sugar free maple syrup (or honey/agave)
1/4c beet juice (or two tsp red food coloring)
🍃Optional
¼ c coconut oil
¼ c @natvianaturalsweetener #natvia

🍃Topping
Peanut butter cream cheese FROSTING:
3 tbsp low fat cream cheese (room temp)
3 tbsp low fat geek yoghurt
3 tbsp PB2 (or natural peanut butter)
1tbsp @natvianaturalsweetener #natvia icing mix

🍁Instructions
🍃Preheat the oven to 175C and line a 8x8brownie tin with baking paper.
🍃Blend the sweet potato, cacao, baking powder and protein powder in a food processor and process until smooth.
🍃Add in the eggs, maple syrup and applesauce and mix well.
🍃Stir in the questbar/chocolate chips.
🍃Pour the brownie mix into the brownie tin. Bake for 25-30 minutes or until a toothpick inserted in comes out clean. (I like me brownies on the gooey side so I take mine out when the knife comes out a little dirty and then I let it set in the fridge for an hour)
🍃Mix the frosting ingredient in a bowel and set aside. Once the brownie has cooled spread the frosting over the top with a knife and top with more vegan chocolate chips/questbar chunks.
Serves 16

chocolate covered strawberries made healthy

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💕Ingredients:
1 cup melted raw cacao butter (about 8 oz.) - I use sunfood raw cacao butter bought from iherb.com- my discount code is TQT398
1.5 cup raw cashews
2 teaspoons pure vanilla extract
3/4 c @natvianaturalsweetener #natvia
6-8 strawberries

Additional
2scoops french vanilla #OxyWhey protein powder @EHPlabs

💕Method:

🍃Line a 4x8” loaf tin with baking paper
🍃Melt the cacao butter in a metal bowl over a boiling saucepan of water, stir until dissolved.
🍃While the cacao butter is melting, blend the raw cashews until they are finely ground. Add in remaining ingredients, and blend
🍃Once the cacao butter has melted, pour it into the blender and blend again until completely smooth.
🍃Place the strawberries onto the baking paper and then pour the “white chocolate” into the tin.
🍃Place in freezer until hard (20-30mins)

Serves 16-20 
Store in fridge

Peanut butter & banana protein pancakes
👉Ingredients
1/4c rolled oats
1scoop french vanilla #OxyWhey protein powder @EHPlabs
2tbsp PB2
1 ripe banana
1 egg white
1/4 c almond milk
Sweetener to taste @natvianaturalsweetener #natvia

👉Instructions
💜Blend all the ingredients in a blender
💜Then cook like pancakes on a medium heat.
💜 I topped mine Chobani greek yogurt sweetened with sugar free maple syrup and peanut butter
#missk_J6 #InTheKitchen /w EHPlabs 🍪🍯🍫✌️

Peanut butter protein cheesecake 🍰
🍁Crust
4tbsp almond meal
1 tbsp raw cacao powder (or chocolate @EHPlabs #OxyWhey protein powder)
2tbsp unsweetened apple sauce
1tsp natural sweetener
1 choc chunk #questbar chopped up
🍁Filling
1/4c cottage cheese
1/4c chobani Greek yogurt
1/2scoop French vanilla @EHPlabs #OxyWhey protein powder
2tbsp PB2
Additional
1 tbsp natural peanut butter
1tbsp sugar free fat free cheesecake jello
🍁Topping
1 tbsp natural peanut butter (melted)
1 quest PB cup

👉Instructions
💜Combined the crust ingredients in a bowl
💜Line the inside of a small round ramekin with cling wrap and press the crust mix firmly into the container and place in freezer
💜Blend filling ingredients in a blender remove the ramekin from freezer and pour the filling and quest pb cup leave in freezer for 1 hour or until firm
💜Carefully remove the cheesecake from the ramekin if it looks like it hasn’t set just leave it a little longer. Pour the peanut butter over the top cheesecake.

Serves 2

Super easy peasy HEALTHY cookie dough 🙊🙊 yes it’s true!
It’s high in fibre and protein, plus it’s dairy and gluten free 👌
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🍃Ingredients
1 can (400g) chickpea rinsed and drained
1/2 c vanilla protein powder (or coconut flour)
1/2c natural peanut butter
1/3c sugar free maple syrup
1/2tsp salt

🍁Additional
1 brownie quest bar cut up or real choc chips ☺

🍃Method
Mix all the ingredients (except quest bar) in a blender and then folded in the quest bar or choc chip

🍪 On the side I had smoreables gluten free gram cracker biscuits - bought from iherb.com- my discount code is TQT398
#missk_j6 🍪✌️🎉

• p e a c h e s & c r e a m
c o c o n u t s l i c e s•
🍑

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Peaches and cream slice
🍑Base
1/2 c pumpkin seeds
1/4 c shredded coconut
1 c dates (presoaked and blended)
1/4 c almond milk
1/4c c buckinis (@loving_earth) or fibre toppers

🍑Filling
1/2 c desiccated coconut
1/2 c shredded coconut
1 vanilla bean, de-seeded
2-3 tbsp raw agave (or sugar free maple syrup/honey)
1/2 c coconut milk
1/4 c raw coconut oil
2tbsp natural sweetener (I used @natvianaturalsweetener #natvia)
Juice and zest of 1/2 a lemon
1 peach thinly sliced

Additional
1/2c vanilla protein (vegan options)

🍑Method
🍃Combined the base ingredients in a bowl
🍃Line the inside of an 8x8 brownie tin with baking paper and press the base mix firmly into the tin place into the freezer
🍃 Mix the filling ingredients in a bowl remove the crust from the freezer and pour the filling evenly over the top. Spread the slice peach evenly over the filling and place in the fridge to set (one hour)
Serves 16

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🍁ingredients
1 medium zucchini
1 egg white
1/4 c almond milk
1/4c wheat germ (or oat flour)
2tbsp Parmesan cheese
Salt and pepper to taste
Coconut cooking spray or EVOO

🍁Method
🍃Preheat oven to 200C and line a baking tray with baking paper.
🍃 Slice zucchini into “fries” shape by cutting along the length of the zucchini.
🍃 Combine the egg white and milk in a bowl and whisk.
🍃 In a separate bowl combine Parmesan, wheat germ and salt and pepper in a separate bowl.
🍃 Soak the zucchini fries into egg/milk mixture, and then into the dry mix and roll until covered.
🍃 Place the crumbed zucchini on baking tray and lightly spray with EVOO. Bake for 20 minutes or until golden brown.

Serves one
Cals 123 C15 P9 F3
#missk_J6 🍟🎉✌️

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟
EBOOK FLASH SALE!!
I want to THANK YOU all for being such supportive positive people!! 💜💜💜 you guys are what keeps my wanting to be creative!
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Both my eBooks are currently on sale 💰 $10 each when you use the discount code MISSK when you check out👍


1⃣ “Healthy Sweets and Protein Treats”
Packed with my favorite healthy desserts 🍨🍪
2⃣ “Sweet Awakenings” the heathy breakfast ebook 😍

💥💥 misskj6.tumblr.com/eBooksHere 💥💥

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Coconut Banana Protein Bread
👉 Ingredients
1 c coconut flour
4 medium overly ripe bananas
4egg whites
1 c vanilla protein powder
1/2 c natural sweetener
2 tsp ground cinnamon
1/4 c coconut oil
1tsp baking soda
1tsp baking powder
1/2 vanilla extract

Method

💜Preheat oven to 185C and line a 4x8” loaf tin with baking paper

💜Blend all the ingredients (make sure the liquids are in the bottom of the blender) except one of the bananas

💜Pour the batter into the tin. Slice the remaining banana and place on top of the batter.

💜Bake for 30-35 mins (depends on your oven), then leave in tin for 5 minutes to rest before cooling on a wire cooling rack.

Serves 12 
Cals 107 P10 C10 F3