HEALTHIER NO-BAKE LEMON “CAKE POPS”
Summer is finally here - hooray! Cheers to yummy treats, BBQ’S, and vacations. Today I’m going to show you my version of a healthier “cake pop.” Sometimes we need to trick our minds (or our kiddos) into sneaking in a better choice so this one is for you.
Today I’m bringing you lemon cake pops. They are refreshing and a perfect summer time treat. The only reason these aren’t vegan is because I can’t find vegan white chocolate, but if you can, that’s an easy swap!
The star of the show, and sponsor for today, is PB2 Almond Protein Powder which is packed with 20g of protein per serving! It has a yummy vanilla flavor and is super versatile in various recipes.
I’ve had to absolute honor of working with PB2 since 2017! See other recipes I’ve made with them here.
Serving: 12 cake pops
INGREDIENTS FOR LEMON “CAKE POPS” :
1/2 cup blended oats
10 pitted Medjool dates (removing the pit is super easy)
2 tbsp Agave or maple syrup
Juice from half a lemon (1 tbsp)
Zest from one lemon
1 tbsp chia seeds
OPTIONAL TOPPINGS:
Melted white chocolate for drizzle
Shredded coconut
Sprinkles
TOOLS:
Cake pop sticks (buy here) or at your local craft store
Food processor or blender
INSTRUCTIONS:
In a blender or food processor blend the oats first until it’s a powder texture. If your dates aren’t pitted, just squeeze the pit out - it’s super easy. Add the rest of the main ingredients until well combined. Taste and see if you want to add anything! This isn’t an exact science so if you like more lemon or want it sweeter - go for it!
Time to get sticky! Roll the dough into balls 12 balls and place on a parchment paper lined plate. Chill for 10-20 minutes.
While the balls are chilling, poke holes into a cardboard box for your cake pops to be upright. If you don’t have a box just make them upside down by leaving them on parchment paper.
After the balls are chilled, melt your chocolate. To melt your chocolate, microwave pieces at 50% power for 1 minute. Stir and microwave another 30 seconds. Repeat until melted.
Dip a cakepop/lollipop stick into the chocolate before inserting the sticks into each ball. This helps it adhere better!
Start sticking your “cake pops” into the holes on your cardboard box.
Time to decorate! Drizzle with white chocolate and top with sprinkles, shredded coconut, chia seeds, etc!
Chill for 10+ minutes.
Serve immediately or store in an air tight container in the fridge.
NUTRITION
SERVING: 1 Cake Pop | CALORIES: 107kcal | CARBOHYDRATES: 22g | PROTEIN: 4g | FAT: 1g | SODIUM: 25mg | SUGAR: 17g
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram (@MaeLutzz) as I post on there almost every day. Bye and see you next time!
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Vegan Pancake Bites
Spring is here and today I have a new and delicious vegan recipe - pancake bites! Packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder, these bites are perfect for on the go, before a workout, or during a weekend breakfast with family.
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.
VEGAN PANCAKE BITES
[ INGREDIENTS: ]
Makes 36 mini pancake bites
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons of PB2 Peanut Protein Powder
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup for dipping
topping of your choice (I used vegan chocolate chips and berries)
[ INSTRUCTIONS: ]
1. Preheat oven to 350 degrees. Grease a mini muffin pan.
2. Whisk together flour, sugar, baking powder, salt, PB2, milk, apple cider vinegar, and vanilla in a large bowl.
3. Fill the pan with batter and stud with toppings of your choice.
4. Bake the pancake bites for 8-10 minutes. Allow to cool for 10 minutes.
5. Serve with a side of maple syrup and enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeLutzz as I post on there almost daily!
Have a great rest of your day!
Peanut Butter Yogurt Bites
How many more days until Spring because I am counting down to warmer weather! These easy, three-ingredient, Peanut Butter Yogurt bites are the perfect healthy snack - make them for yourself or for the kiddos! I’ve teamed up with PB2 and used their delicious Crunchy Powdered Peanut Butter for this recipe. It has almost 70% fewer calories than traditional peanut butter and 5g of plant based protein!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, here, and here.
Peanut Butter Yogurt Bites
[ INGREDIENTS: ]
1 cup of PB2 Crunchy Powdered Peanut Butter
1/2 cup vanilla yogurt (I used a dairy free version)
Handful of berries of your choice
A candy mold, ice cube tray, or small lined baking sheet.
[ INSTRUCTIONS: ]
Combine PB2 Crunchy Powdered Peanut Butter with vanilla yogurt.
Add berries to your candy mold, fill with PB yogurt mixture, and top with more berries.
Freeze for 3+ hours.
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeLutzz as I post on there almost daily!
Have a great rest of your day!
Our modern kitchen
Drumroll please! Welcome to our new modern kitchen in the @lutzgohome house! We have lived here for a month and a half now and the kitchen is by far the most finished space currently. All of the companies we worked with, decor items, and appliances are all linked at the bottom of the post.
Companies Involved:
Kitchen Cabinets and Gold Hardware: Leicht from German Kitchen Design in Atlanta
Quartz Countertops: Atlantis in Atlanta
Hardwood Floors: 7” White Oak Hardwoods from Southern Woods Flooring
Fixtures:
Sink in Island:
https://rstyle.me/+Yz2HwhuwM0DrVJe_RB2jEQ
Faucet in Island:
https://rstyle.me/+OltMxIKhdQGjKOzmbzC6xg
Soap Dispenser in Island:
https://rstyle.me/+BP9egpyZ1kLPOvjhSKnUZg
Garbage Disposal button:
https://rstyle.me/+ab0f729UTI1kJ4TEt2dMHw
Insinkerator Disposal:
https://rstyle.me/+mPu5lp7P8hiqodiPMpbrFw
Cooktop:
https://rstyle.me/+QM3Y_wQCO_wb5erCYPEWYw
Pot FIller:
https://rstyle.me/+Q39Zv95T7O-FSal4UBxkzQ
Pendants:
https://rstyle.me/+z6JvqUbssuA6mJ1XpCLAdg
DECOR:
Paper Towel Holder:
https://rstyle.me/+u7i1xVZOiwn3p4zN9YNOQg
Stools:
https://rstyle.me/+_EVJlXeMkgOp2a7xnPIUOg
Rotating Utensil Holder:
https://amzn.to/35AqvVi
Google Home Mini:
https://rstyle.me/+gW2Ba3tlGy4opImJlRY0ow
Cake Display Stand: Purchased from Home Goods and I can’t find anything similar - I’m sorry!
Blue/Orange vase: It was a gift so I’m not sure- I’m sorry!
Faux Plant: Old from At Home, but see more faux floor plants here:
https://www.athome.com/floor-plants-trees/
Pendants:
https://rstyle.me/+z6JvqUbssuA6mJ1XpCLAdg
Appliances:
Double Oven:
https://rstyle.me/+uYb3bNczE1pPz0n7EuR40w
Dishwasher:
https://rstyle.me/+i3Dg7GbrGmXoBO4cwTaI8w
Refrigerator:
https://rstyle.me/+vAuW6Wk7nSAoT_GrW2iBiA
Gas Cooktop:
https://rstyle.me/+MAGR6K-pnFNqBg0YfbY8AQ
Range Hood:
https://futurofuturo.com/36-amalfi-wall-range-hood/
Espresso Machine:
https://amzn.to/39vjaYg
Electric Kettle (they don’t make our version anymore, linked is the newer model:
https://amzn.to/2N1058T
Follow the @lutzgohome Instagram account for real time updates as we continue to decorate the new house!
Vegan Zucchini Bread
A deliciously moist vegan zucchini bread perfect for a holiday get together or just a cozy night at home.
The temperature is dropping, the holidays are here, and it’s time to get cozy with a warm piece of deliciously moist zucchini bread. As you guys know by now, I’m always on a mission to make foods that are vegan for my husband, but I definitely don’t want them to taste any different than the original. I tired a few versions to get this recipe right and believe it or not - the best one ended up being oil free, plus it’s packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder.
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.
VEGAN ZUCCHINI BREAD
[ INGREDIENTS: ]
1 Zucchini (yields 1 cup), grated on smallest setting & ever so lightly squeeze the excess liquid out
1/2 cup Unsweetened Apple Sauce (if you don’t have apple sauce, 1/2c canola/vegetable oil also works)
2 teaspoons Pure Vanilla Extract
1 tablespoon Flaxseed Meal mixed with 3 tablespoons of water. Mix together and let sit for 5 minutes before adding. (This is your egg replacer and it’s my go-to in baking)
1/2 cup Vegan Sour Cream
3/4 cup PB2 Performance - Peanut Protein (Dutch Cocoa) Powder
1 cup Coconut Sugar (if you don’t have coconut sugar, 1/2c brown sugar and 1/2c regular granulated sugar is delicious as well)
1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Vegan Chocolate Chips
[ INSTRUCTIONS: ]
Preheat oven to 350 degrees. Grease loaf pan and add parchment paper for easy removable at the end.
Make flax egg by combining 1 tablespoon of Flaxseed Meal with 3 tablespoons on water. Stir together and set aside for about 5 minutes.
Wash zucchini and grate. I used a box grater on the smallest setting. Ever so lightly squeeze the excess water out with your hands - you still want it nice and wet though so barely do it.
Combine and mix all of the wet ingredients in one large bowl (shredded zucchini, unsweetened apple sauce, vanilla extract, flax egg, and sour cream.
Combine and mix all of the dry ingredients in a separate large bowl (PB2 Protein Powder, sugar, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine both mixed bowls together.
Fold in vegan chocolate chips.
Pour batter into greased loaf pan.
Bake in the middle oven rack for 45-55 minutes. I like my zucchini bread to be as soft as possible so I’m on team 45 minutes, but Zach likes the outside to be a little more done so he likes it at 55 minutes (of course this depends on how hot your oven cooks).
Note: The toothpick method doesn’t work with this zucchini bread. I tried baking it until the toothpick came out clean and ended up at an hour with a wet toothpick before I gave up. That loaf ended up having too tough of an outside for my liking. 45 minutes is my ideal time. The entire loaf is soft and moist which is the goal!
Remove from oven and let loaf cool for about 30 minutes. As delicious as it is warm, it’s also AMAZING the next day. Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost daily!
Have a great rest of your day!
Peanut Butter Yogurt Parfait (12g Protein + Vegan)
Hi guys! Today I’m taking the words “quick and easy” to a whole new level. You know I keep it simple around here, and this is about as easy as it gets! This Peanut Butter Yogurt Parfait is PERFECT for after a morning workout since it’s packed with 12g of protein (even more depending on your toppings)! How in the world did I get some much protein in this little parfait? I used the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving!
Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, and here.
PEANUT BUTTER YOGURT PARFAIT
[INGREDIENTS: ]
1 cup dairy free yogurt
1 scoop of PB2 Performance Peanut Protein Powder
Topping of your choice:
I used blueberries, bee pollen (omit to make vegan), shelled hemp seeds, and chia seeds.
[ INSTRUCTIONS: ]
Mix half of your yogurt with 1 scoop of PB2 Performance Peanut Protein Powder.
In a jar, alternate your PB2 yogurt mixture with the other half of your regular yogurt for a layered look.
Add your favorite toppings!
Enjoy!
If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost daily!
Have a great rest of your day!
