Protein Chocolate Chip Cookie Dough

I eat dessert every night.  Typically, I make a warm chocolate protein brownie or a chocolate chip cookie dough mugcake.  Or sometimes it’s just peanut butter toast or a piece of dark chocolate to finish off the night, however last night was a different story.  I was craving my favorite Yogurtology frozen yogurt. And by frozen yogurt, you know I’m actually just craving the toppings.  One of my favorite toppings?  The perfect round balls of chocolate chip cookie dough.  IMG_5977

I wanted cookie dough but didn’t want the added trans fats in my diet.  What to do?  IMG_5985

Healthy and high protein cookie dough.  Safe to eat raw (made without eggs) and you don’t need butter, oil, or Crisco.  This recipe is gluten-free and can be made  vegan (if you make with plant-based protein powder)!  The texture is perfect.  Next time I might even add graham crackers or Oreo’s into the cookie dough batter.IMG_5979 IMG_5991

Recipe credit from: AmandaBucciFit 

Protein Chocolate Chip Cookie Dough 


2 Tablespoons coconut flour (my favorite)

2 Tablespoons powdered peanut butter (my favorite)

1 scoop vanilla MTS whey protein powder

Stevia to taste

1/4 cup pumpkin puree

2-4 Tablespoons Silk unsweetened cashew milk

1 Tablespoon stevia-sweetened chocolate chips or Enjoy Life dairy-free chocolate chips

Sea salt


  1. Mix together coconut flour, powdered PB, and protein powder (and stevia here if you prefer a sweeter taste) in a small bowl until well combined.
  2. Add pumpkin puree and cashew milk to dry ingredients and fold into ingredients until it resembles cookie dough.  Add chocolate chips and fold once more. Throw in the refrigerator for 10 minutes and top with a sprinkle of sea salt.


My new favorite bed time snack until I go and get frozen yogurt again soon and eat the REAL cookie dough.  However, with this recipe, I almost (ALMOST) don’t even need the real stuff :)

Anyone else love cookie dough?

Pumpkin Cinnamon Coffee Cake Oatmeal

Sugar free, high in fiber, packed with protein, and super filling, this cinnamon coffee cake oatmeal is perfect all fall and winter long.  I know, I know, it’s still 80 degrees in Florida yet I’m more obsessed with pumpkin than I have been in a long time.  There is a WAY to cook the oats to make them taste even more delicious – so you have to follow the steps in order!

I love cooking my cream of wheat or oat bran so that it creates a dense texture that is similar to a cake.  Then, cooking the oats a SECOND time with the whey protein also helps create that cakey texture.  The pumpkin is just added on top of the oats and stirred in a tiny bit to create the perfect texture between cold, creamy pumpkin and cinnamon coffee cake.  IMG_5909


Recipe inspiration: Arman from

Pumpkin Cinnamon Coffee Cake Oats


30 g cream of wheat or oat bran

3/4 scoop MTS Whey in Cinnagram

1/4 cup pumpkin

Heaping tsp cinnamon, plus more to sprinkle on top

Coffee Cake Glaze:


2 tbsp coconut butter

1 tbsp unsweetened cashew milk


  1. Cook oat bran with water in microwave for 2 minutes.  Remove (the oats should be thick) and stir in protein powder of choice.  This one has a perfect cinnamon  flavor. Place back in microwave for 1-2 minutes and let the protein powder create a “cakey” texture to the oats.
  2. Remove from microwave and add pumpkin and cinnamon to top of cake without fully incorporating and breaking up the ‘cake’.
  3. Heat coconut butter and cashew milk in microwave for 15-20 seconds in a small ramekin, whisk together, and drizzle over oatmeal.  Sprinkle with more cinnamon and devour!

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WIAW: How a Dietitian Flexible Diets

Flexible dieting.  Not really a diet. But more of an understanding of macronutrients (carbohydrates, protein, and fat) and a concept that you can truly fit any food into a healthy eating plan.

Others may call this diet the “IIFYM” or “If it fits your macros” but I honestly do not LOVE that term as I don’t track my “Macros” on a consistent basis but still feel like I eat a ‘flexible diet’ because NO foods are off-limits.  I don’t track calories or use a food app like MyFitnessPal.  I still eat a plant-based diet and load my day with nutrient-rich foods that will help me extend my life, reduce inflammation in my body, create a healthy gut and GI system, recover quickly, and enable me to perform like an athlete.


breakfast//Peanut butter banana pancakes with a vanilla PB glaze, banana slices, and chocolate chips. Recipe is super similar to these but is actually in the comments on my Instagram.

Flexible dieting helped me overcome many of my anxieties I had in the past.  The anxieties included cutting out food groups, and all-or-nothing thoughts about food.  Flexible dieting pulled me out of my ‘clean-eating’ only and allowed me to eat more than just oats and sweet potatoes and broccoli (even though I love all three).

IMG_5958 IMG_5969IMG_5965IMG_6006lunch//Organic spring mix topped with warm Trader Joe’s chicken-less strips (made with soy protein, vital wheat gluten and pea protein for 20 g of protein per serving) and a salad dressing mixture of Apple Bourbon BBQ sauce with a little water. Side of sweet potato chips from Trader Joe’s.

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snack//plain greek yogurt with vanilla stevia drops, organic raspberries, and Kashi Go Lean cereal.  Other snack ideas here.

I have never felt more confident in the knowledge I have around nutrition, metabolism, digestion and absorption, and how to fuel for health, longevity, and performance.  I feel confident with the food choices I make and the ones I recommend to others (but it completely varies by client, goals, and health).  I attribute most of that to my schooling (I obtained my Master of Science in Clinical Dietetics and Nutrition) but CAN NOT discredit all that ‘flexible dieting’ has taught me.


dinner//Was actually 1/2 a can of wild salmon sauteed in coconut oil + broccoli slaw steamed and topped with hummus and roasted acorn squash but I will share this photo since I ate salmon and green beans the other day with a couple of onion rings :)

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dessert//High protein cookie dough recipe. You NEED this recipe. I will share tomorrow!

I’m SO content not ever needing to try another cleanse, never cutting out food groups, and truly realizing the power of ALL foods in my diet.  Flexible dieting taught me more than just what a carb is, because I already knew that.  But what flexible dieting DID teach me was to listen to my body more.  To not label foods as ‘good’ or ‘bad’ but what can best promote a long, healthy, and HAPPY life.

Do you flexible diet?

Don’t forget to stop over here for more full day of eats!