If you thought you hit the jackpot with my Double Chocolate Cheesecake Protein Muffins, just wait until you sink your teeth into the warm, soft sweetness of my latest creation: Cinnamon Roll Cheesecake Protein Muffins! Yet again, this is a muffin that is high in protein, low in carbohydrates, AND free of gluten, grains and refined sugar. This time, the star of the show is a Quest Nutrition Cinnamon Roll Protein Bar*. Let these muffins steal your heart.
I have reached muffin nirvana: chocolate and cream cheese pair up in a magical muffin that is high in protein, low in carbohydrates, AND free of gluten, grains and refined sugar. What happens when you take my favourite Quest bar flavour EVER and work it into a similarly high-protein, low-carbohydrate muffin? BOOM! There are no words. Just eat and enjoy.
Ah, cheesecake. I’ve already admitted that I consider it to be the ultimate indulgence. If I’ve committed to having dessert, a sinfully rich, not-too-sweet New York Cheesecake with raspberry topping is just something I can’t pass up. The magenta-hued berries offer the perfect pairing for this delightful dish. Their tart flavour beautifully balances the mellow creaminess of the cheesecake and their vibrant colour offers a visually arresting contrast against the warm white base. Divine decadence! And I still enjoy (and advocate for) having a full-fat, authentic slice of cheesecake heaven from time to time (ALL things in moderation). But what if I told you that I had a healthy cheesecake recipe? One that was gluten-free, low in fat, high in protein, free of added sugar but still full of rich, creamy cheesecake texture and flavour? You might jump for joy; you might weep with happiness. You might even double over in laughing disbelief. But, if you love cheesecake as much as I do, once you picked yourself up, any chance of a healthy version would have you:
So, I definitely like pumpkin. And I definitely like making high-protein recipes (don’t ask me how much I spend on protein powders – it’s almost embarrassing, really). Now, does it come as a surprise that I LOVE cheesecake? (I mean c’mon, who doesn’t love cheesecake? Really? Are you sure?). There’s just something about that rich, creamy, not-too-sweet dessert that just makes me weak in the knees. But, alas, too many cheesecakes will not only make me weak in the knees, but also soft and pudgy in various areas that I work hard to keep a little bit firmer. The natural solution is a high-protein, low-fat version of cheesecake that keeps the great texture and flavour that I love, but loses some of the calories, fat and refined sugar. Welcome to the wonderful world of Pumpkin Cheesecake Chia Pudding – I promise it’s another easy, healthy recipe you can whip up in minutes.