Chocolate Espresso Protein Smoothie

What is it about 3pm that requires something sweet and a little bit of caffeine?

Chocolate Espresso Protein Smoothie

Even on weekends, I feel like I need a pick-me-up. I try to stick to one cup of coffee on weekdays but sometimes I drink two on weekends when I’m relaxing in the mornings. This morning, though, I skipped the second cup of jo’, which gave me full permission to have caffeine in the afternoon.

I made this a couple weeks ago as a breakfast smoothie and added almond butter, flaxseed, and skim milk. Today I made a lighter version to act as a snack. Careful, smoothie lovers. Some smoothies can pack a whopping 400 calories!

Chocolate Espresso Protein Smoothie
The following ingredient amounts are approximations; I didn’t measure anything because smoothies are flexible like that.

3/4 cup milk (I used coconut milk because we had it handy)
1 scoop protein powder (I used Vanilla Latte from ToneItUp.com but chocolate or vanilla work; this just has caffeine in it)
1 tsp ground espresso
1/2 frozen banana
1 tbsp dark cocoa powder

BLEND!
1 Kaylie Signature

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Healthy Pumpkin Chocolate Chip Muffins

I blogged three months ago today. THREE.

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But I am coming back with a passion. Seriously this time. I am. I am in my dietetic internship and I work on my preceptor’s blog frequently, so it has motivated me to come back to my blog.

Oh, and did you notice a name change? Skinny Muffin has become Kayl Chips. See, my name is Kaylie, and kale chips are much more relevant to my life and the way I eat. I’m really not that good at baking. I’m much better at cooking. The name is also in relation to the fact that our cat, Caribou, is often called Carib Chip, and then I’m Kayl Chip. So, it works.

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The ironic thing is, though, that as soon as I change the name to Kayl Chips, I make muffins. Hah! Oh well.

So anyway, about these muffins. Guys, they’re delicious. I halved the sugar and I did way more spices than it called for (even though they recommended it) and they’re really good. I also did the ‘reducing the temperature’ trick. I’m not sure if it works in muffins, but it works in cupcakes, so I tried it.

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The trick is that you cook them for 2min at a higher temperature and then lower the temperature by 25*F for the remainder of the cook time. It makes cupcakes go from flat to fabulous (aka the tops get really high), and I thought I would try it for these muffins. Some are high, some aren’t, so it might’ve been more about how much I put in each muffin cup. Regardless, they’re DELICIOUS.

These are full of vitamin A, antioxidants, and fiber, so don’t feel guilty grabbing one of these on your way out the door or for a mid-morning snack. I definitely want to look into trying them with whole wheat flour, but since I haven’t baked in .. well, like YEARS .. I bought a small bag of all-purpose flour the other day because apparently they don’t make small bags of whole wheat flour anymore. Hmph.

Healthy Pumpkin Chocolate Chip Muffins
Adapted from Nothing If Not Intended

1 15-oz can pumpkin
1/2 c applesauce (or 1 individual applesauce cup)
2 large eggs
1 tsp vanilla
1/4 c packed brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 pinches (or shakes) nutmeg
1 pinch allspice
1 pinch cloves
2 pinches ginger
1 pinch salt
3/4 c dark chocolate chips

  1. Mix all but chocolate chips.
  2. Stir in chocolate chips before baking.
  3. Line or spray muffin tin for 12 muffins. Fill muffin tin.
  4. Bake at 350°F for 2min and then switch to 325°F and bake for 20min or until a toothpick comes out clean. Allow to cool for 3-5 minutes before switching to a cooling rack.

1 Kaylie Signature

Skinny Cranberry Bliss Bars

Merry Christmas Eve! I hope your Christmas Eve is full of Christmas lights, The Holiday, and these Cranberry Bliss Bars. These are easy to make and honestly, I feel like they’re better than the real thing. But I haven’t done a side-by-side taste test. That needs to happen.

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Anyway, why are these skinny, you ask? Because. They have applesauce in them! They’re so moist and delicious. Seriously.

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I brought these to a holiday party and they were a hit. Guys, they are GOOD. The applesauce – you can’t taste it but it makes them so dense and moist.  Continue reading

Chocolate Chocolate Chip Popsicles

Hello.

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I haven’t blogged in almost 2 months. I was about to blog the other day but then I realized I couldn’t even remember what photo editing site I use. I’m a failure.

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But, I’ve been doing lots of others things! I’m going to post an ‘Insta-Lately’ post soon to give you a feel for what I’ve actually been doing.

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Anyway, I made these in the summer. And I just realized I never posted them. So, I’m posting them now. I mean, you could totally add some orange food coloring to these bad boys and they would be Halloween-y. It works. It does.

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Chocolate Chocolate Chip Popsicles
Adapted slightly from The Skinny Fork

4oz fat free cream cheese, softened
4oz plain Greek yogurt (I used Greek Gods – YUM)
1/4 c milk
2 tbsp powdered sugar
2 tbsp cocoa powder
1/4 c chocolate chips
1 tbsp cheesecake pudding mix (optional)

1. Mix all together.
2. Pour into popsicle molds.
3. Freeze overnight, and pour hot water over the molds to help loosen to get the popsicles out when ready to use.

4th of July Cookies

I work at a place that serves healthy, prepackaged, pre-portioned meals. There are no desserts there. Only healthy foods.

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But holidays REQUIRE desserts. They just do. So, I made cookies. I made them for my mom and my boyfriend and some extras for my friends, but I made them predominantly for The Fit Station. Because healthy customers need cheat days.

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These cookies are fool proof. They are Picky Palate’s cookies and this is the second time I have made them. Both times, they turned out perfectly. And I am a terrible cookie baker.

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No 4th of July dessert is complete without red, white, and blue. Duh. So, I added some sprinkles. Little sprinkles with little stars.

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Just in case you want some healthy 4th of July options, you can check out my strawberries and parfait. Or for breakfast, you could have some strawberry shortcake pancakes. Or, you could have a salad before gorging on cookies.

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4th of July Chocolate Chip Cookies
I doubled Picky Palate’s recipe for work, but the recipe below makes approximately 24 cookies.

1 stick butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 c all purpose flour
3 tbsp vanilla pudding mix
1/2 tsp baking soda
1/2 tsp salt
3/4 c chocolate chips
Can of favorite frosting
Sprinkles

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a mixing bowl, cream butter and sugars until well combined. Add the egg and vanilla and combine.
3. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add into the mixing bowl. Stir in chocolate chips.
4. Roll cookie dough into balls and place on baking sheet. Bake for 10-12 minutes, and let cool for a few minutes before transferring to a cooling rack.