Wednesday, September 11, 2013

Crisp and Chewy Oatmeal Cookies

Crisp and Chewy Oatmeal Cookies

Whether you're a fan of crispy or chewy cookies, this recipe for oatmeal cookies will sure to please everyone. It's not like you're traditional oatmeal cookies. These are thin and delicate, almost like a lace cookie. The outside is crispy while the center is chewy. You can make any flavor cookie by using custom-blended oatmeal from

3 tbsp. butter, room temperature
1/3 cup packed brown sugar
3 tbsp. honey
1 tbsp. water
1 egg
1/2 cup flour
1/2 tsp. sea salt
1/2 tsp. baking soda

 - Grease cookie sheets or line with parchment paper.
 - Cream butter and sugar in a large bowl. Add honey, water and egg and mix thoroughly. 
 - Combine dry ingredients. Add dry ingredients to butter mixture. 
 - Drop teaspoonfuls onto cookie sheet.
 - Bake in 350 F pre-heated oven for 12 to 15 minutes or until golden.
 - Cool on wire racks. 

Makes 24 cookies.

83 calories, 15.6g Carbs, 1.7g protein, 2.3g fat

Crustless Coconut Sweet Potato Protein Pie

Crustless Coconut Sweet Potato Protein Pie

No need to skip dessert with this delicious pie. You'll definitely want to save room for dessert!

1 lb. Sweet potato, cooked and mashed
1/2 c. Unsweetened coconut milk
4 egg whites
1/4 c. Unsweetened coconut flakes
2 scoops Top Secret Nutrition Vanilla Whey Protein
1/4 c. Truvia
1 tsp. Vanilla extract
1/2 tsp. Nutmeg
1/2 tsp. Ground cinnamon

 - Combine all ingredients in a blender. Pour into greased pie pan. 
 - Bake in preheated 350F oven for about 50 min. Cool. Store in refrigerator. Top with light whipping cream or non-dairy whipped topping before serving if desired.

Makes 8 servings.

115 cal, 13.7g Carb, 11.5g protein, 2g fat

Strawberry Salad with Caramelized Pecans

Strawberry Salad with Caramelized Pecans

I developed one of the first variation of this recipe about thirteen years ago while working in the test kitchens of one of the largest food companies in the country. Since then, dozens of  variation have popped up all over the web, magazines and print. With so many variation, this is by far my favorite.

1/2 cup pecan halves
1/4 cup granulated sugar
8 cups mixed salad greens
2 cups sliced fresh strawberries
1 can (15 oz.) mandarin oranges, drained
1/4 cup sliced red onion
1/2 cup crumbled blue cheese

1/2 cup poppyseed dressing (see recipe below)

 - Toss pecans with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Separate pecans into individual pieces.
 - Layer salad greens with strawberries, oranges, onion and blue cheese. Top with caramelized pecans.
 - Drizzle salad with dressing. Serve immediately.
Makes 6 servings.

Poppyseed Dressing:
Beat 1/2 cup sugar, 1 tsp. salt, 1 tsp. dry mustard and 1/4 cup white wine vinegar in medium bowl with wire whisk until well blended.
Add 1/4 cup each olive oil and canola oil and 1 Tbsp onion juice; mix until well blended. Add 1/4 cup mayonnaise and 1-1/2 Tbsp. poppyseed; mix well.
Refrigerate until ready to serve.
Makes 1-1/2 cups.

Helpful Tips:
Pecans and poppyseed dressing can be made ahead and stored in air-tight containers in the refrigerator.
Substitute sliced pears for strawberries and mandarin oranges.
Top with sliced grilled chicken breasts for a heartier salad.

Peach "Shortcakes"

Peach "Shortcakes"
This quick and easy recipe is perfect for breakfast and also as a no-guilt dessert. It's made with Wood Smash Peaches & Cream oatmeal from but you can use any of the custom-blend flavored oatmeal.

1/2 scoop vanilla whey protein
2 Tbsp. low-fat cottage cheese
1/4 c. unsweetened almond milk
2 egg whites
1/4 tsp. baking soda
1 small peach, sliced
2 Tbsp. low-fat non-dairy whipped topping
 - Blend all ingredients together except for peach and whipped topping until smooth.
 - Heat non-stick pan over medium high heat. Pour half the batter onto pan. Brown on both sides. Repeat with remaining batter.
 - Cut cakes into four quarters. Top with peaches and whipped topping. Serve immediately.
Makes 2 servings.
264 calories, 17g protein, 32g Carbs, 3g fat

Thursday, August 22, 2013

Fresh Peach and Oatmeal Crisp

Fresh Peach and Oatmeal Crisp

This dessert is perfect for any night of the week! Has great peach flavor in every bite thanks to the custom oatmeal blend I used the pre-made blend Wood Smash Peaches & Cream. In this recipe, you can substitute apples for peaches and use the pre-made blend AppleDoodle Oatmeal or any flavored custom-blend oatmeal.

6 cups fresh peaches, peeled, pitted and cut into chunks (about 6-7 peaches)
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 tbsp. agave nectar
2 tbsp. coconut flour
1 cup Wood Smash Peaches & Cream Oatmeal or any other flavored oatmeal
2 tbsp. coconut sugar
1 tbsp. coconut oil

 - Preheat oven to 350 degrees. Spray 8 ramekins or 9x13-inch casserole dish with non-stick cooking spray.
 - In a large bowl, toss peaches with cinnamon, vanilla, sugar and flour. Evenly divide peach mixture into ramekins or put in casserole dish.
 - In a separate bowl, combine oatmeal with sugar and oil until thoroughly combined.
 - Place oatmeal topping on top of peaches.
 - Bake for 20-25 minutes or until oatmeal is browned on top.
 - Top with non-dairy whipped topping if desired.

Makes 8 servings.
146 calories, 29g Carbs, 2.5g Fat, 3g Protein

Wednesday, June 26, 2013

Banana Oatmeal Protein Recipes

Banana Oatmeal Protein Recipes
One of my favorite part about my work is developing recipes and working with some interesting products. Today, I got the chance to work with some custom blend oatmeal from You can choose your own type of oats such as instant, 5-grain rolled, steel cut, smash blend and gluten-free. You can pick the type of sweetener (or none), flavorings, nuts and fruits, 22 billion different combination! A healthy alternative to sugar-loaded cereal for breakfast.
I chose a pre-made blend Dirty Banana Oatmeal with smash blend oats, banana and rum flavor, dried banana chips and cranberries, brown sugar and sucralose. I liked the convenience of having my oatmeal pre-blended so I don't have to fuss with the ingredients in the morning. I can take a scoop out and put it in a bowl, add water and microwave for about 2-3 minutes. You can see the chunks of banana and cranberries. I'm used to eating my oatmeal plain so this was a little bit sweet for me but may be perfect for people that add sweetener to their oatmeal. It had a great banana flavor and subtle note of rum.
Being a food and nutrition consultant, I had to come up with something creative to make with this pre-blended oatmeal. The great part about this blend was it was pre-sweetened so I can use it as a baking mix. I used 2 cups of the Dirty Banana Blend to make my Banana Muffin. I didn't use additional sugar since the oatmeal blend and the banana added just the right amount of sweetness. No added oil, used Greek yogurt to make the muffin moist.
Banana Oatmeal Protein Muffin
2 banana, mashed
2 C. Dirty Banana Blend Oatmeal
2 scoops Top Secret Nutrition Vanilla Whey Protein
2 egg whites
1 C. non-fat Greek Yogurt
1/2 tsp. baking powder
1/2 tsp. baking soda
 - Combine all ingredients in a large bowl until thoroughly blended.
 - Pour mixture 2/3 full in non-stick or paper-lined muffin tin.
 - Bake in preheat 350F oven for 20 min or until golden brown.
Makes one dozen.
167 calories, 25g carbs, 4g fat, 8g protein
Dirty Banana Blend or any of the blend can be used to make a quick granola that can be topped on yogurt, fruit, ice cream, etc.
Quick Banana Granola
2 cups Dirty Banana Blend Oatmeal or any custom blend oatmeal
Toast oatmeal blend on baking sheet in preheated 350F oven for 30 minutes or until golden, stirring after every 10 minutes.
Makes 8 servings.
165 calories, 29g carbs, 5g fat, 2g protein
The combination of whey protein, banana and oatmeal in this smoothie is perfect for refueling after a workout. You can use any custom flavored oatmeal.
Banana Oatmeal Smoothie
1 Banana
1-1/2 C. unsweetened almond milk
2 scoops protein powder
1/4 C. Dirty Banana Blend Oatmeal
1 C. ice
In a blender, combine all ingredients. Blend until smooth. Pour into glasses and serve.

Makes 2 servings.
310 calories, 34.5g carbs, 7.5g fat, 28g protein
Protein pancakes are one of my favorites for breakfast or post workout. The custom blend oatmeal is great for adding flavor to protein pancakes, with 22 billion combination the possibilities are endless!
Banana Protein Pancakes
1/4 Dirty Banana Blend Oatmeal or any flavored oatmeal blend
1 scoop Top Secret Nutrition Vanilla Whey Protein
2 egg whites
 - Combine all ingredients in a blender until it resembles pancake batter.
 - Lightly coat medium non-stick pan with cooking spray. Heat over medium heat, pour in half the batter to the center of the pan. Let it cook for approximately 3 minutes until the sides easily lift. Flip pancake and cook for an additional two minutes.
 - Serve with fresh fruit, or PB Lean Peanut Powder or your favorite topping.
Makes 1 serving.

343 calories, 33g Carbs, 8g fat, 34g protein

Friday, June 21, 2013

Chocolate Peanut Butter Protein Sandwich Cookies

Eating clean doesn't have to be boring, these tasty bite-sized sandwich cookies are a cross between a French macaron and whoopee pie and are perfect for satisfying your sweet tooth with only 40 calories per serving. They're made with egg whites, protein powder, PB Lean Peanut Powder, P28 High Protein Spread and almond meal. When you're looking for a low calorie dessert, these protein sandwich cookies fit into a healthful eating plan.

Chocolate Peanut Butter Protein Sandwich Cookies

2 egg whites
1/4 c. Truvia plus 2 Tbsp.
1 Tbsp unsweetened Cocoa Powder
2 Tbsp. PB Lean Gluten-Free Peanut  Powder
2 Scoops Top Secret Nutrition Vanilla Protein Powder
1/2 c. almond meal
1/4 c. P28 White Chocolate High Protein Spread

 - Line a baking sheet with parchment paper
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in Truvia and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift cocoa powder, peanut powder, protein powder and almond meal in a separate bowl and quickly fold the almond mixture into the egg whites.

 - Spoon mixture into a plastic bag. Cut off small corner of the bag, pipe about 1 in diameter or size of a quarter  onto parchment paper, leave about 1 inch space between discs. Tap bottom of each sheet on work surface to release trapped air.  Let the piped cookies stand out at room temperature until they form a hard skin on top, about 30 min.

 - Bake cookies in 300F preheated oven for about 12 min. Do not over bake. Cool.

 - Gently peel cookies from parchment paper. Match 2 same-size macarons, spread flat side with protein spread and sandwich cookies together.   Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Makes 28 servings.
40 calories, 2.5g Carbs, 2g fat, 4g protein
To purchase the products listed above:
Top Secret Nutrition Vanilla Protein Powder:
P28 High Protein Spread :
PB Lean Peanut Powder: