Guest Recipe: Salted Caramel Peanut Butter Cookies

Desserts come in all shapes, sizes and flavors – and so do protein powders – so, when you combine the two worlds, the recipe possibilities are endless! Producers of healthy baked goods, such as Lenny & Larry’s, Chef Jay’s and MuscleMeds make cookies, brownies and other sweet treats that are high in protein and low in sugar, creating the ultimate guilt-free dessert. While their options are incredibly tasty and perfectly packaged for on-the-go snacking, nothing tastes better than a homemade dessert fresh from the oven!

In a recent Facebook contest, I put my feelers out to the Edible Epiphanies community for any great recipes using Quest Nutrition protein powder, as this particular brand is made with high-quality Whey and Milk Protein Isolates, contains no added sugar, and packs 23 grams of protein per scoop.

I received a number of creative recipes, including this Power Nut Smoothie, but was especially impressed with this delectable recipe from one of my favorite Edible followers, Denni. She swears by her Salted Caramel Peanut Butter Cookies, and after trying them myself, I knew this was a recipe that had to be shared! See below and get to baking, because your tummy deserves this tantalizing treat:

Quest Nutrition Peanut Butter Cookies

  1. 1 cup of Jif peanut butter
  2. 1 egg
  3. 1 scoop of Quest Nutrition Salted Caramel Protein Powder
  4. 1 cup of Splenda
  1. Preheat oven to 350 Degrees.
  2. Combine all ingredients together in a large mixing bowl.
  3. Mix by hand or use an electric mixer on low speed until all ingredients are blended to form a soft dough.
  4. Scoop rounded teaspoons of dough spaced evenly apart onto a non-greased baking sheet.
  5. Dip a fork in water and press the dough balls to make the cookies flat.
  6. Bake for 7 minutes for a soft cookie or 9 minutes for a crunchy cookie.

As Dennie prefers, I also opted for a softer cookie and they are absolutely delicious! This high-protein, low sugar dessert is one I’ll be enjoying for a while.

Guest Recipe: No-Bake Chocolate Cheesecake

With the official start of summer just a couple weeks away, I couldn’t wait to start building my portfolio of delicious, refreshing recipes that are perfect to enjoy when the temperature rises. Today, I’m all about the berries, as they make deliciously tart additions to any breakfast, dessert or snack. But, as you all know, I love anything made with chocolate, so this recipe for Chocolate Cheesecake with Mixed Berries from Cooking Light hits every craving on my list. Plus, it’s easy to make because you don’t have to bake it!

So, keep the oven off, the summer gear on, and the fresh fruit flowing with this enticingly sweet recipe that will keep your guests, family, friends, and your own tummy happy and satiated all summer long. I even included some of my own suggestions (See “EE Suggestions”) to reduce the calorie and fat content a bit for those who are watching their wastelines for bikini season!

Recipe courtesy of “My Recipes” via Cooking Light Magazine Online

No-Bake Chocolate Cheesecake with Mixed Berries Recipe

No-Bake Chocolate Cheesecake with Mixed Berries

Serves 14 (1 serving = 1 slice)

4 ounces chocolate wafers (EE Suggestion: ChocoRite Sugar-Free Chocolate)
1 tablespoon honey
2 teaspoons unsalted butter, melted (EE Suggestion: Imperial Butter)
3 tablespoons 2% reduced-fat milk – (EE Suggestion: Replace with Non-Fat Milk)
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened (EE Suggestion: Replace with Fat-Free Cream Cheese)
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream (EE Suggestion: Softened Fat-Free Cool Whip)
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries


1. Place chocolate in a food processor; process until finely ground. Place in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.

2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.

3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.

4. Combine berries in a bowl. Top cheesecake with berry mixture.

Guest Recipe: Power Nut Smoothie

A smoothie is a quintessential meal-on-the-go when you’re running out the door in the morning, need some nourishment after a tough workout or just want a healthy late-afternoon treat. The great thing about smoothies is that they are completely customizable and cater to anyone’s taste! I love creating my own unique concoctions in the Edible Epiphanies kitchen, but what I enjoy even more is having my Edible followers share their fabulous recipes!

Edible fan, Caitlin, recently shared this nutty, protein-packed creation with me and I just had to spread the word. It is incredibly easy to make, provides a sweet balance of nuttiness, with a crunch of inflammation-reducing seeds, and is sweet enough to satisfy even the biggest chocolate craving! See the recipe below and have fun making this one at home:

  1. 1 scoop Quest Peanut Butter Protein Powder
  2. 1 Frozen Banana
  3. 1/2 cup Ice
  4. 1 cup Almond Milk
  5. 1 tbsp. Chia seeds
  6. 1 tbsp. Ground Flax Seed
  7. Optional: 1 tbsp. Almond Butter

Put all ingredients into a blender and blend on medium speed until smooth. Pour into your favorite mug, glass, mason jar or bottle, and enjoy!

Quest Protein Powder

Protein-Packed PB&J Cups

Peanut…peanut butter…and JELLY! We all know the song, we all know the sandwich, but what may be unknown about this delightful little creation that I whipped up in the Edible Epiphanies kitchen: It’s jam-packed with protein! On top of that, it tantalizes the tastebuds with a little sweet and saltiness, and comes in a perfectly fit package to enjoy any time of day. This no-bake treat takes just minutes to prepare and will surely be devoured in even less time!

  1. 1 Raw Revolution Glo Creamy Peanut Butter & Sea Salt
  2. 1 tbsp. Strawberry Jelly
  3. 2 tbsp. Buttery Pecan Arctic Zero
  4. Toppings of your choice!PB&J Cups

Take the soft Raw Rev Glo bar and remove it from its package. Use the palm of your hand to flatten the bar on a pan or countertop.

Once the bar is flattened, soft and easy to mold, place it in the cup of a small muffin pan to use as a mold for your peanut butter cup. Use your fingers to shape and blend the bar so it forms a small cup. IMG_3845

Slide a spoon along the edges to slowly slip the protein bar cup out of the muffin pan and grab your strawberry jelly.

Spoon the strawberry jelly into the cup and smooth it out along the inside to create a soft inner layer. Scoop out a large spoonful of Buttery Pecan Arctic Zero (this flavor works best with this recipe because of the buttery, nutty compliment to the protein bar, but feel free to use another variety!) and place it into your protein peanut butter cup on top of the jelly.Now you can add your favorite toppings! I suggest chocolate candies, chocolate peanut butter cup bits, nuts or whipped cream, but the sky’s the limit!Protein PB&J Cups

I hope you enjoy this delicious, protein-packed, sweet and salty treat!


Protein Power Toast

Avocado toast is all the rage these days and everyone seems to have their own take on the recipe. After all, this protein, healthy-fat and complex carbohydrate-packed snack is an ideal meal to get your day started or refuel after a tough workout. One of my favorite recipes is quite simple, but I love it because it satisfies hunger and tastes amazing!

  1. Two pieces of toast (Our pick: Nature’s Own Whole Grain Sugar Free Bread)
  2. One can of white albacore tuna packed in spring water
  3. Two tbsp. of Mayo (Our pick: Paleo-friendly Primal Kitchen Mayo)
  4. 3/4 avocado
  5. 1/2 tsp. pepper
  6. 1/4 lemon

Lightly toast the bread and place on a plate. Open the can of tuna and drain the water. In a small bowl, mix the tuna and mayo. Squeeze lemon and sprinkle pepper over the mix. Stir well. Spoon the tuna onto the bread.

Toast with tunaSlice the avocado in half and squeeze a small amount of lemon onto the avocado half. Slice small slivers of avocado and place onto the tuna.

Avocado toastPlace thin avocado slivers onto both pieces of toast, sprinkle with a small dash of pepper and enjoy!

Avocado toastFor an added punch of protein, mix lowfat cottage cheese into the tuna/mayo mix or place a small spoonful of cottage cheese between the tuna and avocado slices.

Have an avocado toast recipe of your own that you’d like to share? Send your recipe to and I’ll share it on Edible Epiphanies!