Monthly Archives: May 2011

Monster Cookies

Monster Cookies

So good, even Grizzly wants some…  (though I know what you’re thinking… dogs will eat anything)… so you’re going to have to just trust me on this one.

Looking for a good pre and post workout carb load?  What better time to get your carbs in than right after a workout and what better time to enjoy some delicious protein rich, gluten-free cookies?  They are kind of like a cookie dough protein bar, but better 🙂

These cookies can be made sugar free as well, just substitute in the Stevia for the sugar below.  I made these for the first time for a group of power-lifters competing in a local raw lifting event to keep them energized and well fed and they just ate them up (literally).  

Keep in mind, these are gluten-free but not grain free, I felt the nut flour may be a little too heavy in this case.


  • 1 cup Pamela’s Baking & Pancake Mix
  • 2 scoops Vanilla Protein powder
  • 1/4 cup sugar OR  5 packets Stevia (can change packet # to taste)
  • 2 large eggs
  • 1/2 cup Organic butter
  • 1 tbsp vanilla extract
  • 1/2 cup oats
  • 1/2 cup peanut butter chips


Preheat oven to 350˚.  Combine Pamela’s baking mix and protein in a large bowl.  In a medium bowl, whip eggs and add softened butter, vanilla & sugar.  Pour the liquid contents into the dry ingredients and mix.  Lastly add the oats and the peanut butter chips to the mix.  

Lightly grease baking sheet with coconut spray oil.  Scoop desired size cookie dough onto baking sheet (4-15).  Bake for 12-15 minutes, remove from oven and let cool.  

Eat as a pre-workout (1 hour out) treat to load glycogen stores for a killer workout.  

Until next time…


Cupcakes Galore

mmmmmm.... chocolate....

So, I have to give total props to for this, but since they turned out soooooo delicious; I thought I’d share.  I have to say I’m glad nobody saw me ‘taste-test’ the first one because it was ugly; and yet so delicious at the same time that I think I  may have blacked out.  So, it was also a good thing that I brought them to a party so that I didn’t devour the entire batch myself.


Vanilla Cupcake Mix:

  • 2 large eggs
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda


Preheat your oven to 350 degrees.

Whisk egg yolks with handheld mixer until pale yellow, add grapeseed oil, agave, vanilla and lemon juice; and whisk again.  In another small bowl, whisk the egg-whites until they stiffen with a handheld mixer and add to the previous mixture.

In another bowl combine the almond flour, salt, and baking soda.  Fold in the egg mixture and scoop the batter into your cupcake tins.

Bake for 20-30 minutes and let cool before you add the frosting.  For me it made 9 cupcakes.


  • 1 cup dark chocolate
  • 1/2 cup grapeseed oil
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla
  • Pinch of sea salt


Over low heat, melt chocolate with the grapeseed oil in a saucepan.  Add the agave, vanilla and sea salt.  Remove from heat and place in freezer until cooled (10-15 minutes).

Remove from freezer, whisk with handheld mixer until thickened and frost the cupcakes (as long as they are cooled) &…..

most importantly… ENJOY and maybe take a little longer to savor the goodness than  I did… keep checking in and one of these days I’ll work on a sugar-free (stevia) version.

till next time, be well ~


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