Dark Chocolate Fudge Protein Brownies

Dark Chocolate Fudge Protein Brownies (less than 100 calories each!) | The Slender Student

There’s a certain feeling I get from baking that I just don’t get from cooking. Sometimes I just need to channel my inner Maggie Gyllenhaal in Stranger Than Fiction.

On the other hand, though, baking sucks. You need to measure things precisely, dirty a sinkful of dishes, and then you get stuck with dozens of sugary baked goods that will haunt you until you either give them away or stuff them in your own piehole (/muffinhole/cookiehole/cupcakehole).

Dark Chocolate Fudge Protein Brownies (less than 100 calories each!) | The Slender Student

These brownies are a different story. They’re low calorie, high protein, high fiber, and only require a handful of ingredients. Your kitchen will be clean in no time and you’ll be left feeling like you are that dynamic, tattooed girl with her own shabby chic bakery.

Dark Chocolate Fudge Protein Brownies (less than 100 calories each!) | The Slender Student

Dark Chocolate Fudge Protein Brownies
Servings: 8 | Calories per serving: 96
Fat: 3.1 g (Sat Fat: 0.3 g) | Carbohydrate: 12.5 g | Fiber: 5.4 g| Protein: 5.3 g

ingredients
2 ripened bananas
1/2 t baking powder
1/2 t baking soda
2 packets Stevia
2 scoops chocolate Vega One (or your chocolate protein powder of choice)
1 T unsweetened cocoa powder
1 t vanilla extract
1/4 C unsweetened vanilla almond milk (only if your batter seems try)
PAM Original nonstick spray

directions:
1. Preheat your oven to 350° and coat a 9×9 baking dish with PAM.
2. In a medium mixing bowl, mash your ripened bananas well with a fork.

Dark Chocolate Fudge Protein Brownies (less than 100 calories each!) | The Slender Student 3. Add the remaining ingredients and mix well.
4. Scoop your batter into the baking dish and using your spatula or spoon, spread it evenly into the dish. It might help to spray your spatula with PAM too.

Dark Chocolate Fudge Protein Brownies (less than 100 calories each!) | The Slender Student 5. Bake for 15-20 minutes and let them cool completely before cutting and removing them from the pan.

recipe from Undressed Skeleton

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Late Night Lollipop

Late Night Lollipop | The Slender Student

Ya know, sometimes dinner just doesn’t cut it. Sometimes 9 pm rolls around and you’re in bed watching Dexter and despite the blood and violence, you find yourself feeling hungry. The last thing you need before bed is some simple carb-fueled sugar high. Cue the late night lollipop– the simple snack sweet enough to ward off any premium channel-level gore induced nightmares.

Late Night Lollipop | The Slender Student Late Night Lollipop
Servings: 1 | Calories per serving: 100
Fat: 8.5 g (Sat Fat: 1.1 g) | Carbohydrate: 4.4 g | Fiber: 2.1 g| Protein: 2.5 g

ingredients:
1 T unsalted almond butter
3 dark chocolate chips

directions:
1. Load up your almond butter on a spoon and top with the chocolate chips.
2. Freeze for 15 minutes.
3. Enjoy.

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Fourth of July Layered Berry Chia Seed Pudding Parfaits

I’ll admit it. When you think of Fourth of July, your mind probably goes to hot dogs and hamburgers, not chia seeds. Fair enough. But how damn cute are these layered pudding parfaits? Add to that the healthy fat and fiber content of chia seeds and I think you might start thinking about the holiday a little differently.

Fourth of July Layered Berry Chia Seed Pudding Parfaits | The Slender Student Layered Berry Chia Seed Pudding Parfaits
Servings: 2 | Calories per serving: 125
Fat: 7.4 g (Sat Fat: 0.0 g) | Carbohydrate: 11.4 g | Fiber: 7.6 g| Protein: 3.7 g

ingredients:
3 T chia seeds (I used the white chia seeds from Health Warrior)
1/4 C blueberries (frozen or fresh)
1/4 C strawberries (frozen of fresh)
1 C unsweetened almond milk
3 t vanilla extract

directions:
1. Gather three small bowls. To each bowl, add 1 tablespoon of chia seeds.

Fourth of July Layered Berry Chia Seed Pudding Parfaits | The Slender Student 2. In one bowl, add your blueberries. To a second bowl, add your strawberries. The third bowl should still only have chia seeds.

Fourth of July Layered Berry Chia Seed Pudding Parfaits | The Slender Student 3. Add 1/3 cup almond milk and 1 teaspoon of vanilla to each bowl. Stir until combined.
4. Refrigerate for at least a few hours until the chia seeds have soaked up the almond milk and expanded, creating a pudding texture.
5. In a small clear glass, layer the puddings and feel American.

Fourth of July Layered Berry Chia Seed Pudding Parfaits | The Slender Student

Fourth of July Layered Berry Chia Seed Pudding Parfaits | The Slender Student

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Tropical Chia Seed Pudding

I’m a grocery store professional. I’m in, I grab my staples, and I’m out. Unfortunately, this impressive level of efficiency has lent itself to my becoming a serial produce purchaser. Check my fridge at any time and you’re sure to find apples, berries, and not much else in the way of fruit.

Lately, though, I’ve been setting aside a little extra time to peruse what’s been offered up by the changing seasons. Call me inspired or driven by culinary boredom, but things have gotten preeeeetty interesting in The Slender Student mini fridge.

Intrigued? Well then check out the little something I threw together with a couple of my more exotic recent finds. This pudding is so simple and versatile, and it’s as easy to make one serving as it is to make ten. It’s low calorie enough that you might be tempted to do just that.

Top this treat with kiwi, mango, or any other fruit that suits your fancy. And if you want to suit your fanciest of fancies, go with this chocolate peanut butter variation.

Tropical Chia Seed Pudding | The Slender Student Tropical Chia Seed Pudding
Calories: 120 | Fat: 6.0 g (Sat Fat: 0.0 g) | Carbohydrate: 10.4 g | Protein: 3.1 g

ingredients:
1 T chia seeds
3/4 C unsweetened vanilla almond milk
1/2 t cinnamon
1/2 t vanilla extract
1/4 C chopped mango
1/2 kiwi, sliced

directions:
1. In a small bowl, combine the chia seeds, almond milk, cinnamon, and vanilla extract. Stir until all of the ingredients are evenly distributed.
2. Cover and refrigerate for at least 4 hours, though typically like leaving mine in the fridge overnight.
3. Top the thickened pudding with your fresh mango and kiwi; enjoy!

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Slender Smoothie Bowl

Slender Smoothie Bowl | The Slender Student

Summer is a time for smoothies. Or, if you’re a bit of a food snob who likes to pay a premium for blended fruit, it’s a time for açaí bowls. I don’t mean to completely rag on the trend, as I actually find açaí bowls pretty delicious. Plus there’s something to be said about the level of satisfaction you get from chewing, as opposed to sipping, your food. What I do have a problem with, though, is paying over $8 for a snack or light breakfast of fruit topped with granola, honey, more fruit, nuts, et cetera. Give that ingredient list a bit of thought and you’ll realize that they’re sugary calorie bombs.

So the other day I did a bit of kitchen experimenting to come up with a smoothie bowl that’s both inexpensive and packed with a few choice ingredients to keep us all slender and satisfied. I had frozen raspberries on hand, but I’d also be curious to blend one up with blueberries or even frozen açaí if I could ever find it in the store.

Slender Smoothie Bowl | The Slender Student

Slender Smoothie Bowl
Calories: 226 | Fat: 2.3 g (Sat Fat: 0.6 g) | Carbohydrate: 35.8 g | Protein: 18.9 g

ingredients:
1 T oats
1 C frozen raspberries
1/2 scoop (about 2 T) vanilla whey protein (I use Designer Whey brand)
1/4 C fat free Greek yogurt
1/2 small banana, sliced
1 t ground flaxseed
sprinkle of cinnamon (optional)

directions:
1. Spread your oats on a small baking sheet and toast them for 5 minutes in a 350° oven until lightly browned and slightly crunchy.
2. In a blender, combine the frozen raspberries, protein powder, and Greek yogurt. Blend until completely smooth.
3. In a mug or bowl, begin layering your smoothie bowl. Spoon in the raspberry mix, then the toasted oats, sliced banana, flaxseed, and a sprinkle of cinnamon. Enjoy!

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