Low Fat Sugarfree Pumpkin Cheesecake Cupcakes!

It's officially fall!!! FINALLY!! As much as I love summer, I definitely think fall is my favorite time of year =) My house practically explodes fall decor and as Christmas approaches vomits Christmas everywhere.... And I love it!!

So on my "pumpkin-in-everything" phase, I decided I was ready for some good ol pumpkin cheesecake!! I found a way to make this sugarless, low calorie, and low fat!! PERFECT!! Super easy too!

Here ya go:

*1 cup pumpkin purée

*couple dashes cinnamon, nutmeg, and pumpkin pie spice (I hardly ever measure anything anymore)

*2 bars GREEK YOGURT cream cheese (see photo)

*1 whole egg and 1 egg white

*1/4 c almond milk, vanilla

*dash vanilla 

*1/2 c Splenda

*1 package (about 10) low calorie graham crackers

*1/4 c organic "apples only" applesauce (meaning no sugar or other crap added, just pure apples---> or you can make your own)

Directions?? Super easy

1. In a food processor, grind up crackers and two dashes cinnamon and applesauce. Add applesauce about half at a time until crumbs are just barely sticking together.

2. Turn oven to 325 and line cupcake pan with liners. Press spoonful of crackers into bottom of lightly sprayed liners.

3. In mixer, whip Greek cheese and everything else but eggs. 

(This was from Kroger-- it's about 60/40 Greek yogurt and fat free cream cheese! Only 60 calories serving and 2g fat and higher in protein)

4. After mixture is smooth, hand stir in egg and egg white until completly mixed. 

5. Top on graham cracker crust

6. Bake about 20-22 minutes or until toothpick inserted in middle is just BEFORE clean (so soft). 

7. Let cool then put in fridge for minimum 1 hour.

8. Top with whatever you like! I used Sugarfree Soy whip cream and 1 piece of dark 82% cacao chip!

Per one: 89 calories, 9g carbs, 3g, 5g protein, and 2g sugar!! 

HAPPY FALL!!!! 

Spicy Egg White Muffins & Avocado Toast

Ohhhh boy these were scrumptious! 

Super easy to make an you can really put anything you want in them!

This recipe makes 4 egg white muffins - add 1 egg and 2 more eggs whites for every additional 2 you want to make (think ratio 3:1 egg white to whole egg). I only used 2 whole eggs and 6 egg whites in this, simply because the first time I made this without egg yolks I don't think it held together as well. Anyways, still just as yummy and it only ramps up the calories a tiny SMIDGE!

Ingredients:

-2 whole eggs

-6 egg whites (or about 1 cup egg whites if you are using from-the-box, which I did!)

-salt & pepper, just a dash

-I used cayenne (optional)

-1 small firm tomato

-1/4 chopped onion

-1/4 chopped bell pepper

-1/2 diced jalepeno (optional) I lika-de-SPICY!! 

-2 sliced low sodium low fat ham

Lightly spray muffin dish, heat oven to 400 degrees.

Sauté your diced ingredients: pepper, onion, jalepeno.

Slice tomato into about 1/4 inch thick slices.

Mix the two eggs and egg whites together in separate bowl- add your salt, pepper, and other seasonings to taste!

Dice your ham up and place on bottom of the four sprayed muffin tins (or however many you are making). 

Top with egg mixture. Throw your sautéed veggies into each egg white muffin mixture, and layer each with one tomato slice! 

Bake for 20 minutes! Top with 1 tsp fat free cheese, spicy salsa, or whatever else your little heart desires!!

For Avocado toast:

- mash 1 avocado with dash pepper, garlic, and red pepper flakes (optional). 

-spread on top and enjoy!! 

Nutritional info for egg muffins (serving size = 2 muffins) 

306 calories, 44g protein, 6g carbs 

Nutritional info for avocado toast:

120 calories, 16g carbs, 3g protein 

Coconut Blueberry Protein Mugcake

This was my first- and definitely not my last- protein clean eating mugcake for breakfast!! Tastes like dessert!! And super filling!! I could only eat like half... 

It was a leaning mugcake..... Lean to the right.... =)

Super easy and healthy!!

Ingredients:

-1/3 c coconut flour

-1/3 c fresh ground oats (or oat flour)

-1 tsp vanilla

-3 egg whites (or in my case 1/3 c egg whites via carton)

-3 tbs fat free milk

-1 scoop vanilla whey protein

-2 tbs coconut

-blueberries

Blend all in blender except blueberries. Put into spray lined mug, top with blueberries and a little coconut. Microwave about 2 minutes or until starts to rise. I let mine sit for about another 5 minutes just to soak in all the blueberry juice.

Top over onto a plate and smother with Greek protein "cream sauce." (@tastyhealth recipe)

-1/3 fat free cottage cheese

-1/3 plain non fat Greek yogurt

-1 tsp vanilla

-2-3 tbs milk

(Blend until smooth)

Enjoy!! 

Nutritional Info:

382 calories, 8.5g fat, 46g carbs, 52g protein