How I got started
I come from a family of food lovers. Every family event or get together is based on food. What are we going to et when are we going to eat and how much will we consume... yup lol! When I got into competing and the fitness industry my whole world changed when it came to food. I had no clue how many calories I as taking in on a daily basis and when I was giving a meal plan to follow I was blown away with what that entailed. From giving up salad dressings to eating less bread & pasta to no sauces on my chicken dinners ... wow big change. I started to realize how much so called crap I was putting my body before things I had never thought were bad for me. Getting onto a healthy meal plan was a big game changer for me, i felt better I had more energy all of the above feeling amazing! But... I still missed some of the yummy flavors and tasty so called not good for me things. My late night cravings were the worst all I craved was sweets so... this is how Mrs. Cannons Kitchen started . I began playing around with favorites like carrot cakes and cookies and putting a healthy spin onto them. Like using oatmeal and protein powder as a binder instead of flour or using coconut oil and apple sauce instead of butter. Over the next few years I went bananas creating anything I could and finally in 2015 launching my app Mrs.Cannons Kitchen where I could load all of my recipes. So my motto is you can have your cake and eat it too!
Carrot Cake Cupcakes
Servings 8
Time 30 min
Difficulty Easy
Ingredients:
1 Banana
1 Cup Shredded Carrots
1 Egg
1/3 cup Coconut flour
1/3 Cup Crushed Walnuts
1 tsp. Vanilla extract
1 Scoop Salted Caramel Quattro protein powder
1/2 tsp. Cinnamon
1/3 Cup Cristco vegetable shorting
Frosting Icing:
1/3 Cup Low fat cream cheese
2 tbs. Organic icing sugar
1 Scoop salted caramel Quattro
Directions for Cupcake base:
Shred carrots in food processor.
Fold in remainder of all wet ingredients .
Slowly add in dry ingredients to mixture and blend together. Mixture will be a little more on the dense side this is ok. Just scoop out mixture and place into individual cupcake tins. I recommend using a tin foil lined cupcake wrapper. They are the best for no stick cupcakes!
Icing :
With electric mixer blend cream cheese and salted caramel Quattro.
Slowly add in organic icing sugar and blend together.
Place in fridge for 10 -15mins or until ready for cupcakes to be iced
All nutritional info is based on one cupcake. Recipe makes 8 cupcake.
[nutritional info protein="7g" calories="236" fat="18.25g" carbs="12.25g"]
Key lime protein pie
Ingredients Crust :
1/2 cup Almond flour
1/4 Cup hazle nuts
1/4 Cup Walnuts
1/4 granola
1/4 cup cocnut oil
Ingredients Filling :
1/4 Greek Yogurt
2 scoops vanilla Quattro
2 limes squeezed
1 Cup Cool Whip
1/2 Avocado
Directions :
Blend all dry crust ingredients together in food processor, set aside. Melt coconut oil in microwave and pour into dry ingredients. Spread crust out onto pie shell (I like to line the pie tin with parchment paper for easy removal).
In separate bowl blend together all wet ingredients and pour mixture on top of pie crust. I added lime zest on top for decoration totally optional.
Fun part there is no baking with this! Just pop in the freezer for 30 minutes, Yup that's it!
All nutritional info is based on one slice. Recipe makes 10 pieces
protein="10.8g" calories="192" fat="154g" carbs="151g
