Hi everyone!
My name is Samantha Bowers and I write the fitness and wellness blog, “The Fit Brunette.” My goal is to help people live a balanced lifestyle by sharing healthy recipes, workouts and fitness tips on my blog and Instagram, @samanthabowers_. I am a certified personal trainer through the American Council on Exercise and I work as a trainer at the University of Missouri’s recreation center. My journey with health and fitness began when I started competing in pageants about five years ago. I realized that to prepare for the swimsuit competition, I was going to have to completely overhaul my diet and start a regular exercise routine. I had always been active and was an athlete all throughout high school, but pageantry really taught me the importance of weight lifting and program designed to reach a certain goal.
Giving up sweets was by far the hardest part for me – at first. After completely changing my diet I began to search for ways that I could still eat the foods I loved and stay on track towards my fitness goals. I started testing out healthy dessert recipes, focusing on using clean ingredients, developing the recipes to have as little sugar as possible and making them high in protein to help my muscles recover and lean out.
A few years later I started sharing my healthy desserts on my blog to help others with a sweet tooth like myself have their cake and stay fit too! Here are four of my absolute favorites. I hope you enjoy them!
Cake Batter Protein Cookie Dough
Ingredients:
- 1 can reduced sodium chickpeas (16 oz)
- 1/4 cup creamy natural peanut butter
- 1 scoop vanilla protein powder
- 1/2 cup stevia
- 1 tablespoon vanilla extract
- 1 tablespoon butter extract
- 1/4 teaspoon salt
- Pinch of baking powder
- OPTIONAL: colored sprinkles for topping
Directions:
- Combine all ingredients in a blender or food processor and blend until smooth and consistency is dough like.
- Remove from the blender and place in the freezer for one hour. Top with colored sprinkles if desired.
- Store in the refrigerator or freezer in an air tight container. Optional: roll in to bite sized balls for easy snacking.
Greek Yogurt Brownie Freezer Fudge
Ingredients:
- 1 cup nonfat vanilla greek yogurt
- 1/2 scoop chocolate protein powder
- 1/4 cup stevia
- 1 tablespoon powdered peanut butter
- 2 tablespoons cocoa powder
- 2 tablespoons mini chocolate chips
Directions:
- In a large bowl, combine all ingredients except for the chocolate chips and mix until smooth.
- Gradually stir in 2 tablespoons chocolate chips.
- Line a muffin tin with 8 paper liners and fill halfway full with the batter.
- Freeze for 4-6 hours or until cups are firm.
Healthy Chocolate Avocado Pudding
Ingredients:
- 2 medium ripe avocados, diced
- 1/2 cup unsweetened cocoa powder
- 1/2 cup spinach
- 1/4 cup raw honey
- 1/4 cup stevia
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla
Directions:
- Place all ingredients in a food processor or blender and blend until creamy.
- Spoon the pudding into a medium sized bowl and serve immediately or store in the refrigerator to enjoy chilled. Top with fresh fruit, shredded coconut, or dark chocolate shavings for an extra treat!
Raw Vegan Mini Cheesecake Bites
Ingredients:
For the Crust:
- 2/3 cup whole natural almonds
- 2/3 cup pitted dates
For the Filling:
- 1 1/2 cups whole cashews (quick soaked)
- 1/2 cup stevia
- 2/3 cup unsweetened vanilla almond milk
- 2 tablespoons organic liquid coconut oil
- 1 teaspoon lemon juice
Directions:
For the Crust:
- Lightly spray a muffin tin with nonstick cooking spray and set aside.
- Pour 2/3 cup whole natural almonds and 2/3 cup pitted dates into a blender or food processor and blend until finely chopped.
- Press the crust mixture into the bottoms of the prepared muffin tin and set aside.
For the Filling:
- Place quick soaked cashews, stevia, unsweetened vanilla almond milk, coconut oil, and lemon juice in a blender or food processor and blend until smooth.
- Spoon about 2-3 tablespoons of the filling on top of the crust layer.
- Place finished cheesecakes in the freezer for 4-5 hours or until completely firm. Store in the refrigerator or freezer.
Samantha Bowers
The Fit Brunette
@samanthabowers_