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Protein Carrot Cake Bars

POSTED ON June 19, 2013

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Protein Carrot Cake Bars  - Get the recipe at http://HeidiPowell.net/2304

Thanks to the amazing Taylor Young, I was introduced to this tasty, no sugar added, protein carrot cake recipe! Yes, you are understanding correctly – you CAN eat carrot cake on your diet…you’re welcome ;). Now get baking!

Protein Carrot Cake Bars
Makes 16 bars

What you’ll need:

Protein Carrot Cake Bars  - Get the recipe at http://HeidiPowell.net/23041 cup oat flour
2 scoops vanilla whey protein
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
4 egg whites
3/4 cup Stevia
8 oz baby food carrots
4 oz water

How to make them:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt.
3. In a separate bowl, mix egg whites, Stevia, baby food carrots and water.
4. Pour the egg/carrot mixture into the dry ingredients and mix together well.
5. Lightly grease a 9×9 baking dish with non-stick butter spray and add mixture, spreading evenly.
6. Bake 20-30 minutes until done. Enjoy!

What’s in them:

Each bar has 47 calories, .75g fat, 5g carbs and 5g of protein.


Category: blog / food

The Incredible, Edible Egg!

POSTED ON June 3, 2013

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Deviled Egg Boats from Celebrity Trainer Heidi Powell - Get the recipe at http://HeidiPowell.net/1999
It’s National Egg Day today! Packed with vitamins and minerals and coming in at just 70 calories each, the egg is an EGG-cellent way to enjoy a healthy meal or snack. They are high in protein with 6.3 grams in an average large egg. 3.6 grams of protein come from the egg white and 2.7 grams come from the yolk. The high quality protein found in eggs actually helps you stay full longer and is a great source of energy.

Eggs are inexpensive! Prices can range from 15 to 33 cents per egg depending on the type of eggs you buy. Of course, not all eggs are created equal. Fresh off the farm is best if you can find them. Free range, cage free, and organic eggs typically cost a little more at the store but the benefits far outweigh the few pennies you spend.

A study has shown that eggs from truly free-ranging hens have:
• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more Vitamin E
• 7 times more beta carotene and
• 4-6 times more vitamin D

Of course the ultimate difference is taste. Once you’ve eaten farm-fresh egg you’ll never want to eat commercial eggs again!

Egg whites are what I prefer most of the time but occasionally I’ll leave in the yolk. There are so many different ways to cook eggs including poached, boiled, scrambled, fried (try them fried up in a little bit of coconut oil for a fun new twist), deviled, baked, and let’s not forget the holiday favorite eggnog.

For my busy life, we enjoy omelets. Simply toss in a few veggies like peppers, tomatoes, onions, fresh herbs, add some low fat cheese, and top with salsa and you have an amazing breakfast in about the same amount of time as it takes to cook up one of those calorie laden toaster pastries.

I also love making it fun for the kids to enjoy this high protein source with deviled eggs for a snack. Add a little cheese “sail” and a deviled egg is now a summer-fun sailboat sure to bring smiles to every kid.

So in honor of National Egg Day today, get crackin’ and enjoy some eggs today!

Category: blog / food

Gluten-Free English Muffin Egg Pizzas

POSTED ON March 27, 2013

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Gluten-Free English Muffin Egg Pizzas - Get the recipe at http://HeidiPowell.net/1039

Gluten-Free English Muffin Egg Pizzas

Just in time for Easter Sunday, this is the perfect Easter brunch recipe to help you use up all of those hard-boiled eggs (in something else besides the same ol’ egg salad!). I hope you enjoy these as much as we do!

English Muffin Egg Pizzas

These quick and simple mini pizzas can be made using your favorite gluten-free or regular English Muffins as well as the 100 calorie sandwich rounds.

Serves 1

1 gluten-free English Muffin or Sandwich Round, cut in half
1 tsp olive oil
1 tomato sliced
1 hard-boiled egg, sliced
Mozzarella cheese, grated
1/2 tsp Oregano
Salt, to taste

1. Turn on your oven’s broiler.
2. Split the English Muffin in half and toast in the toaster.
3. Place the toasted muffins on a cookie sheet covered in tin foil.
4. Brush about half of the olive oil onto the muffins.
5. Layer with tomatoes and egg slices.
6. Sprinkle with remaining olive oil. Add grated cheese and finish by sprinkling with oregano and salt.
7. Place in oven under the broiler for 3-5 minutes, until the cheese is melted and lightly toasted.

Category: blog / food

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