The Blog

Double Chocolate-Chocolate Love ‘Pronuts”

Growing up in my youth before I was of junior high age, I played community league basketball on Saturdays. At least one if not both of my parents would be in attendance. My father and I had this tradition of a post-game Tim Horton’s donut after each game: win or lose. My Dad would get his coffee (large, 2 sugars) and I would select my favourite treat: either the Boston Creme Supreme (filled with REAL whipped cream) or the double chocolate-dipped cake donut. It’s funny the small things in life you never forget.

Fast-forward to today, and I’m bound and determined to (once again) recreate a traditional treat into something creatively nutritious! I acquired a pumpkin protein donut recipe via Pinterest several months ago, but just the other evening I thought to take it a couple steps further and turn it into something spectacular. Ladies and Gentlemen, I give you the Double Chocolate-Chocolate Love ‘Pronut’: made with the high quality Magnum Quattro Chocolate Love protein! These are high in protein, low in carbs, and reasonably low fat. The topping is definitely optional, but I highly recommend you go all-out with this one ๐Ÿ˜‰ Enjoy!!

 

Recipe

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*yields approx 10 servings

  • 1 cup pumpking puree at room temperature*
  • 1/3 cup liquid egg whites at room temperature*
  • 1 1/2 tbsp coconut oil, melted
  • 4 scoops Magnum Quattro Protein in Chocolate Love
  • 1 tsp baking powder
  • 2 tbsp unsweetened cocoa powder
  • dash of salt
  • donut tin

*it is essential to have these ingredients at room temperature so the coconut oil doesn’t coagulate

Icing

  • 1 scoop Magnum Quattro Protein Powder in Chocolate Love
  • 1 tbsp unsweetened cocoa powder
  • 3 tbsp almond milk (or milk of your choice)
  • 4 tbsp semi-sweet chocolate chips, chopped or chocolate sprinkles (optional)
Ready for the cooling rack, pre-iced

Ready for the cooling rack, pre-iced

Directions

  1. Preheat oven to 350F
  2. Grease donut tin with non-stick spray
  3. Combine pumpkin puree, egg whites, and coconut oil in a separate bowl
  4. Combine 4 scoops protein powder, baking powder, 2 tbsp cocoa powder and salt in a separate bowl
  5. Mix contents of both bowls until well blended and smooth
  6. Place batter in fridge for 5-10 minutes
  7. Add batter to donut tin: be sure to not ‘overfill’ each tin
  8. Bake for 8-9 min or until batter is cooked through (test with knife/toothpick)

Do not over-bake the pronuts! (From experience) this will give you a very dry product.

Allow to cool before topping each with icing and chocolate chips.

These keep best when stored in an air-tight container in a cool, dry place or in the fridge.

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Chocolatey-goodness sized to scale ๐Ÿ˜‰

Macros (includes topping) per pronut: 129 calories; 4.3 g F; 8.7 g C; 15.4 g P; 1.9 g fibre

 

Clean and Decadent Protein Brownies

The more credit you give away, the more will come back to you. The more you help others, the more they will want to help you.ย –ย Brian Tracy

Since the creation of this site I have been blessed with much support and encouragement. I love getting feedback from all the readers, good and bad! The good feedback keeps me going, and the constructive criticism helps me to think of ways to make this ‘baby’ of mine even better. I am truly grateful for all of it. My most favourite feedback are those of you that are messaging me with amazing recipes and blog ideas!! It shows me that not only are you enjoying orangezilla.ca, but you’re also on board with the message I am trying to send: lead by example, and live the best possible life. I do believe the perspective on clean eating is changing: more people are realizing that with a little creativity and some healthy swaps, clean food can be great!

This gem of a recipe comes from my friend Lisa Caputo, who is currently preparing for her very first bikini competition. She and her husband Rosario own Cibo Bistro, an authentic Italian restaurant located in downtown Edmonton’s Oliver Square. If you ever get the opportunity, definitely check them out! Best non-franchise Italian food that has ever slipped my lips. That being said, this lady definitely knows great tasting food! This recipe is super-simple, 100% clean, and Champ approved!! This was his favourite protein brownie recipe I have made so far. I have several black bean brownie recipes on hand, and he always cringes at those because (according to him) they always taste ‘bean-y’. These are so decadent and rich with flavour, they are a great remedy sure to cure any sweet tooth craving. Enjoy!

 

Recipe

1 cup over-ripe banana (approx. 3 medium bananas)

1/4 cup unsweetened cocoa powder

1/2 cup natural smooth peanut butter (melted)

2 scoops Magnum Nutraceuticals Quattro Protein Powder in Chocolate Love/Chocolate Peanut Butter Addiction

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Directions

  1. Preheat oven to 350F
  2. In a blender/food processor/electric mixer, blend everything until smooth; you may need to add water to make it the consistency of brownie batter.
  3. Pour batter in to a shallow non-stick pan.
  4. Bake for 30 mins, or until toothpick/knife comes out clean from the centre.
  5. Let cool completely before cutting into squares. Best after slight refrigeration. Once cooled, I individually wrapped each bar in plastic wrap and stored in the fridge for a convenient snack on the go ๐Ÿ™‚

*Yields 9 bars

Macros per bar: 167 calories; 7.8 g F; 14.1 C; 10.7 g P; 3.1 g fibre

 

Clean Tuna Salad

I remember eating a lot of tuna sandwiches as a kid. A lot. I also remember my Mom jokingly referring to them as ‘gray sandwiches’- which did not help their likability. Tuna tends to have a fairly neutral-not-so-fishy taste, kind of bland. Mixing this pantry-staple of canned meat with dollops of white mayonnaise time after time- is it any wonder why tuna gets such a ‘boring’ rap??

I can’t remember where/when I learned the valuable advice of swapping out mayonnaise for avocados to mix with my tuna, but I have been doing it ever since! Avocados also have a very neutral taste, but have far greater health benefits than white mayo. Rich in healthy fats, avocados are (I find) a lot more satiating than the white stuff. And the colour!! The vibrant green-yellow flesh of the fruit makes for a lot more visually-appealing meal.

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A picture-perfect, beautifully ripened avocado ๐Ÿ™‚

I give you my easy, no measure clean tuna salad recipe! You may eat this on it’s own, with veggies, in a whole wheat wrap- sometimes I eat it on rice cakes or unsalted crackers (Premium Plus, all the way!).

Recipe:

1 can tuna, packed in water (my fave is Ocean’s flaked/chunk white tuna)

1/2 ripe avocado

1 tsp lemon juice

2 springs cilantro (optional)

Dash garlic powder, cayenne pepper, sea salt, pepper, paprika (all to taste)

1/4 cup chopped greens (ie. celery, kale, green pepper- whatever you have on hand)

Macros: 212 calories; 10 g F; 7 g C; 24 g P; 5 g fibre

Directions:

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  1. Start by taking half your avocado, sliced into cubes, and place into small mixing bowl. Add can of tuna; mash the two together until well incorporated.
  2. Add lemon juice and seasonings. Stir until well incorporated.
  3. Add your greens (of choice) into the mixture.
  4. Sprinkle with additional seasonings (if desired) and serve!

 

 

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All mashed, and ready to eat!