Batido Pumpkin Light

Rinde: 2 batidos

Tiempo total de preparado: 10 minutos

Ingredientes:
2 tazas de frozen yogur natural
1/2 taza de leche descremada
1/4 taza de crema de leche light o media y media
1 cucharada de extracto de vainilla
2/3 taza de puré de calabaza
1/2 cucharada de especias para pastel de calabaza (canela molida, clavo,
jengibre, nuez moscada)
1/3 de taza de migajas de galletas graham (Lincoln)
Para los vasos azúcar, canela o chocolate en polvo para decorar.

Coloca todos los ingredientes en la licuadora o procesadora y mezcla. Cubre el

borde de los vasos con una ligera capa de glaseado y luego vierte el batido y
espolvorear canela por encima. Cubrir con la crema batida, si lo desea.

Skinny Pumpkin Spiced Latte

Servings: 2 • Serving Size: 1 latte • Old Points: 2 pts • Points+: 3 pts

Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g   

Adapted from The Kitchn  

 Ingredients:
 1 1/2 cups fat free milk
 2 tbsp pumpkin butter
 2 tsp vanilla extract
 1/2 tsp pumpkin pie spice
 2 tsp sugar or sugar substitute (to taste) 
 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
 fat free whipped topping
 pumpkin pie spice for topping

Directions:
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until
boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or
whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of
pumpkin pie spice on top

Pumpkin cookies
 Ingredients

 1/2 cup sugar
 3/4 cup brown sugar
 1 cup unsalted butter, softened to room temperature
 1 egg
 1 teaspoon vanilla extract
 2 1/4 cups all-purpose flour
 1/4 teaspoon baking powder
 1/4 teaspoon kosher salt
 1 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon allspice
 1 cup pumpkin puree
 2 teaspoons pumpkin pie spice
 1/2 cup brown sugar

Directions
1. For the cookie dough, in your stand mixer, with paddle attachment fixed, cream the
butter and sugars together until smooth. Add the vanilla extract and egg and mix again to
combine. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon,
nutmeg and allspice. In 1/2 cup increments, add the dry ingredients to the wet. Once all of
the dry ingredients have been added, beat on medium speed until the dough comes
together. At this point the dough should be sticky, but firm.

2. Place the dough between two sheets of wax paper and roll into a rectangle about
13 inches by 9 inches. The dough should be about a 1/2 inch thick when you are finished
rolling. Place the dough in the freezer for 10-15 minutes to harden just a little.

3. Meanwhile, in a small mixing bowl, combine the canned pumpkin, pumpkin pie
spice, and ½ cup of brown sugar. Mix with a spoon until the sugar and spices are evenly
distributed. Set aside.

4. Once the dough has hardened slightly, remove it from the freezer and carefully pull
off the top layer of wax paper. Spread the pumpkin mixture on the dough. Be sure to cover
the dough completely into a very thin layer.

5. Now you will roll the dough into a log. To roll, carefully fold over one end (the long
side) and begin to roll. If the dough breaks, just rub the cracks with your finger to smooth it
out. Continue rolling until your reach the other side of the dough. Wrap the log in the sheet
of wax paper and place in the freezer for at least an hour or up to 12 hours.

6. After the dough has rested for at least an hour, preheat your oven to 350 degrees
F. Remove the dough from the freezer and place it on a cutting board. With a very sharp
knife, cut the dough into 1/2 inch thick slices and place on a cookie sheet lined with
parchment paper.

7. Bake the cookies for 10-12 minutes or until the edges begin to set and brown
slightly. Remove from oven and transfer the cookies to a wire rack to cool completely.

8. Store in air-tight container at room temperature up to a week. Enjoy!

RECEPES WITH WHEY PROTEIN

WHEY ICE CAKES
Ingredients
1 cup fat-free Greek yogurt
1 banana
1 tbsp lemon juice
1 scoop whey protein
Graham crackers (reserve)
 
Directions
Puree all ingredients together and freeze until semi-solid. Stir a few times while freezing. Once it
has reached "ice cream" consistency, sandwich a scoop between 2 low-fat graham crackers
and return to freezer to firm up. Serve or keep in an airtight container in the freezer until you're
ready for your next post-workout snack.

Batido diuretico
Ingredients
1 tbsp wakame seaweed
1 handful spinach
2 tbsp (or more) fresh mint
1 cup nut milk
2 frozen bananas
2 tbsp cacao nibs or powder
1 tsp vanilla
 
Directions
Soak the wakame for 10 minutes.
 
Put the spinach and mint in a blender and chop until very fine.
 
Add in the rest of the ingredients and blend together. Enjoy! 
 
The secret ingredient in this protein shake is the white kidney bean extract. It helps block
carbohydrates from being broken down, so they won’t be converted to fat that’s stored in your
thighs. Beyond that, this shake is full of healthy, tasty fruits that are a welcome addition to any
diet.

Liquid lunch protein shake

Ingredients

Makes 1 serving

1 cup water

1 scoop whey protein isolate powder

1/2 half banana

1/2 cup frozen blackberries or blueberries

1 tsp unsweetened cocoa powder

1 tsp of white kidney bean extract

Directions

In a blender, process all ingredients until smooth. Enjoy!

Banana Bread Protein Muffin

Ingredients
PRINT-FRIENDLY VERSION! EMAIL THE INGREDIENTS TO YOURSELF!

3/4 cup Ripe banana (about 1 large banana)

3/4 cup Egg whites

1/2 cup Plain low fat greek yogurt (I used plain Chobani yogurt)

3/4 cup Oats (use gluten free if sensitive to gluten)

2 Vanilla protein powder (I used Designer Whey™, or you could use any flavor you
scoops would like!)

1/4 cup Baking stevia OR 1/2 cup sweetener of choice that measures like sugar 1

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Cinnamon

1
I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I
recommend using about 6-8, or adjust according to taste
POSTED UNDER BREAKFASTS / CLEAN EATING / FREEZER FRIENDLY / GLUTEN FREE / KID FRIENDLY

Here's the Dish

These banana bread protein muffins taste just like a deliciously moist piece of banana
bread! What’s even better… There’s no flour or sugar in the entire recipe, and they have
the added bonus of protein, which means they’ll keep you feeling fueled and satisfied! I
love baking up a batch of these muffins, and freezing them so I can have a quick healthy
snack that is ready in minutes! So, whether your trying to increase the protein in your diet,
eat overall ‘clean’, or even just find a yummy sugar & gluten free baked good, I
can guarantee you will love these muffins!

Method

THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 25-30 MINUTES .

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if
using).

Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.

3. Divide mixture evenly between 12 muffin tins.

Bake for 15-18 minutes, or until toothpick comes out clean.

(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made
with oats rather than flour!)