Protein Donuts with Chocolate Lavender Ganache

Protein Donuts with Chocolate Lavender Ganache

If you read my last post, you know that my life lately has been all about Magnolia, with my trip to Waco, the silo’s half marathon, and getting the Joanna Gaines’ cookbook for my birthday.  I decided to follow up that post with one along the same theme.  During my Waco trip we visited the Magnolia Table restaurant, and tried Joanna’s Lemon Lavender Donuts. Let’s just say I wasn’t disappointed.  I already knew that I loved lavender for it’s therapeutic aroma, but didn’t have a lot of experience with it’s culinary uses.

Lavender seems to be just the thing to, with one simple ingredient, elevate a food from something you’d get at a gas station to a culinary delight. Or to put it another way it takes your 99 cent donut experience to 5 dollars a pop. I couldn’t imagine a better way to celebrate National Donut Day then with a lavender infused donut delicacy. Unlike it’s “typical” donut counterpart this recipe is gluten-free, dairy-free,  low in sugar, and high in protein. With almost 10 grams of protein per donut, you are sure to find it satisfying, and as you can see, picky-eater approved.

A few notes about baking with lavender

Lavender (at least in Kansas) is typically found in specialty foods stores like Whole Food’s in the dried spices and herbs section. You may also find fresh lavender at a farmers market, that you can dry and then use. Make sure to buy culinary lavender. Culinary lavender is a particular species of lavender that has the sweetest and most fragrant aroma making it great for use as a cooking herb. Lavender, used as a herb, is similar to rosemary, in fact it is often paired in seasoning blends with rosemary. I LOVE the flavor of rosemary but unless it is brushed on top of bread or chicken, I want to taste it, not see it. Lavender has a leaf structure similar to rosemary, that is best ground down either with a food processor or mortar and pedestal. A little of it goes a long way, and helps to bring out the rich flavors of the ganache and the subtle sweetness of the donut. If you don’t have a donut pan you can easily make this yummy recipe into cupcakes, you will just want to watch the baking time depending on the size of cupcake tin that you use.

Protein Donut
Protein Donuts with Chocolate Lavender Ganache
Print Recipe
1-step rich and decadent chocolate lavender ganache perfectly complementing these slightly sweet protein donuts.
Servings
8 Donuts
Cook Time
15-20 minutes
Servings
8 Donuts
Cook Time
15-20 minutes
Protein Donuts with Chocolate Lavender Ganache
Print Recipe
1-step rich and decadent chocolate lavender ganache perfectly complementing these slightly sweet protein donuts.
Servings
8 Donuts
Cook Time
15-20 minutes
Servings
8 Donuts
Cook Time
15-20 minutes
Ingredients
Protein Donut
Chocolate Lavender Ganache
Servings: Donuts
Instructions
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in coconut butter, coconut oil, vanilla and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, and cinnamon.
  4. Slowly add flour mixture into wet ingredients and mix just until combined.
  5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
  6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
  7. Meanwhile, in a small pan add ingredients for ganache. Wish together over low heat until melted. Top donuts immediately. Note: If ganache is too thick, it has been cooked at too high of heat.
  8. Top with optional ingredients such as sprinkles, or coconut flakes.
Recipe Notes

Coconut Butter: Coconut butter is more similar to peanut butter than real butter. You can purchase coconut butter pre-made, or you can easily make it, but adding unsweetened coconut flakes to a food processor. Process the flakes until a butter-like texture begins to form. You may need to scrape down the sides as this texture change takes place, this will take approximately 3 minutes.

Lavender: Dried lavender needs to be ground down to a powder before incorporating into ganache, this can be done with a coffee grinder or other small processor.

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Peanut Butter Dark Chocolate Skillet Brownies

Peanut Butter Dark Chocolate Skillet Brownies

February is Heart Month and I don’t think I could call myself a nutrition blogger without at least one blog post dedicated to celebrating our heart. What brings a heart more happiness than CHOCOLATE? I’m excited to introduce a pair of guest bloggers for this post, Carolyn & Sarah Schmidt are sisters and nutrition students. Don’t let the term student fool you, they know their way around the kitchen and are passionate about finding alternate paths to health with food. They shared with me this chocolaty deliciousness and I knew I had to find a way to share it before Heart Month was up.

Carolyn & Sarah: We love our desserts! Honestly, we feel like every meal is another opportunity for a little sweet treat… preferably something chocolate. When we think of chocolate we reach for the good stuff, dark chocolate, (at least 70% cacao or higher). That 70% means that it is high in antioxidants and vitamins and minerals  like iron, magnesium, and manganese. All which promote heart health. This dessert not only tastes sweet, rich, and ooey-gooey, but the ingredients in it are providing your body with all-natural vitamins, minerals, and antioxidants. You can’t get a better deal than that!  So… we’ve created a delicious dessert that we absolutely love!

Scanning through the list of ingredients you may see one that you aren’t as familiar with: collagen peptides.  Collagen has been getting a lot of attention lately… but what exactly is collagen and how does it benefit you other than add protein to your dessert or smoothie? Collagen is the most widely used and abundant protein found in our bodies! It is basically everywhere: bones, GI tract lining, skin, tendons, hair, nails, blood vessels… the list goes on and on. Our body naturally makes collagen, but as we get older, this process  begins to decline. Although research is still pending it is thought that dietary collagen may help aid in healing, particularly joint associated conditions such as arthritis and joint pain.  If you chose to skip the collagen peptides in this recipe you can sub out another favorite protein powder for a similar result.

 

Peanut Butter Banana Skillet Brownies
Print Recipe
This dessert not only tastes sweet, rich, and ooey-gooey, but the ingredients in it are providing your body with vitamins, minerals, and antioxidants. You can’t get a better deal than that!
Peanut Butter Banana Skillet Brownies
Print Recipe
This dessert not only tastes sweet, rich, and ooey-gooey, but the ingredients in it are providing your body with vitamins, minerals, and antioxidants. You can’t get a better deal than that!
Ingredients
Servings:
Instructions
  1. Preheat oven to 275 degrees and prepare a cast iron skillet with a little oil or non-stick spray.
  2. Mash avocado and ripe bananas in a bowl.
  3. Add in nut butter and mix well.
  4. Whisk dry ingredients together in a separate bowl.
  5. Slowly mix in dry ingredients into we ingredients until well combined.
  6. Pour batter into pan and spread.
  7. Bake for 25-35 minutes or until the middle is done.
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Peanut Butter Banana Skillet Brownies

Peanut Butter Banana Skillet Brownies
Print Recipe
This dessert not only tastes sweet, rich, and ooey-gooey, but the ingredients in it are providing your body with vitamins, minerals, and antioxidants. You can’t get a better deal than that!
Peanut Butter Banana Skillet Brownies
Print Recipe
This dessert not only tastes sweet, rich, and ooey-gooey, but the ingredients in it are providing your body with vitamins, minerals, and antioxidants. You can’t get a better deal than that!
Ingredients
Servings:
Instructions
  1. Preheat oven to 275 degrees and prepare a cast iron skillet with a little oil or non-stick spray.
  2. Mash avocado and ripe bananas in a bowl.
  3. Add in nut butter and mix well.
  4. Whisk dry ingredients together in a separate bowl.
  5. Slowly mix in dry ingredients into we ingredients until well combined.
  6. Pour batter into pan and spread.
  7. Bake for 25-35 minutes or until the middle is done.
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{Healthy} Brownie Recluse Spiders

{Healthy} Brownie Recluse Spiders

I’ll be honest, as a mom of a picky eater, there are lots of times I just want to throw in the towel and feed my child M&Ms and cupcakes all day. I trick myself into thinking she’d be happier, and I would be too. Recently I was listening to a  webinar about picky eating by a couple of other dietitians. I walked away from that webinar with a renewed sense of direction for helping my picky eater. They said the goal should be to get your child to eat an orange and green fruit or vegetable most days. This goal provides adequate nutrition for growing bodies, even if your picky eater’s palate is limited. After a couple of failed attempts, we resorted to a few favorites, like my sweet potato waffles and then I went back to my original thought, that maybe feeding my child M&M’s and cupcakes didn’t have to be a bad idea.

When I first pulled these out of the oven my little picky eater didn’t want anything to do with them. So, I asked her if she wanted a cupcake, and in true picky eater fashion, she told me, “no, she didn’t like them”. UGH! They are chocolate, I thought, WHOSE child are you?!?

Putting my best Halloween-loving mom brain on, I decided to make my little “cupcake” (they really are more of a brownie, but my daughter doesn’t know what a brownie is yet) into spiders. I grabbed her favorite candy, M&Ms of course, and another favorite snack, pretzels, and made these fun, Brownie Recluse Spiders. Adding a little spider frenzy was all that it took to make my little picky eater into a believer.

Note: While I love the curled legs of the pretzels I have to admit they did take a few extra minutes to make, so if you are trying to make these quickly, grab pretzel sticks instead.  I have also made this recipe with bananas instead of pumpkin. You can sub it out one-for-one but as you’d probably expect they are a little bit sweeter, not a bad thing for most people. I would also recommend using dark cocoa powder if you are using banana to minimize the strong taste of banana.

 

If you are struggling with a picky eater like me, did you know that children are less likely to develop unhealthy and selective eating habits when they have regular family meals? For picky eaters and busy families often that is easier said than done. If you want to spend less time planning meals and more time with your family enjoying them, then join my 30 day Family Meal Planning Course. In this all online class you will get 20 recipes, (5 each week) and tips to maximize your family time and manage those picky eating habits too. Sign up today, class starts November 5th. The class runs over 5 weeks to allow for a Thanksgiving break. 

 

Check out the full video on how to make these fun treats. 

{Healthy} Brownie Recluse Spiders
Print Recipe
{Healthy} Brownie Recluse Spiders
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees and prepare mini muffin tins with non-stick spray.
  2. Add peanut butter to a sauce pan and melt over medium heat.
  3. Add ingredients to a large bowl and mix until combined.
  4. Spoon batter into muffin tins. (Unlike, typical muffins and cakes the batter will not smooth out as it bakes, so try to smooth the tops before baking). Bake for 20 minutes or until baked through.
  5. Allow brownies to cool and add 8 pretzel "legs" and 2 chocolate candy eyes to each brownie.
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{Healthy} Brownie Recluse Spider

{Healthy} Brownie Recluse Spiders
Print Recipe
{Healthy} Brownie Recluse Spiders
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees and prepare mini muffin tins with non-stick spray.
  2. Add peanut butter to a sauce pan and melt over medium heat.
  3. Add ingredients to a large bowl and mix until combined.
  4. Spoon batter into muffin tins. (Unlike, typical muffins and cakes the batter will not smooth out as it bakes, so try to smooth the tops before baking). Bake for 20 minutes or until baked through.
  5. Allow brownies to cool and add 8 pretzel "legs" and 2 chocolate candy eyes to each brownie.
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Key Lime Frozen Cupcakes

Key Lime Frozen Cupcakes

Key Lime Frozen Cupcakes

recipe-redux-linky-logo

When I found out that our Recipe Redux theme for June was desserts, I was at a loss. Although I love sweets, I am not really a baker. I’m pretty sure my only stroke of baking genius came with my chocolate cauliflower cake.  Plus, if I make a batch of cookies or brownies my picky-eating household will likely leave me to finish off most of them. Then during a recent counseling session with a new client it hit me as I was brainstorming new ideas for him to try to beat his sweet cravings. I recommended that he freeze his Greek yogurt as an easy ice cream substitute. The shocked look on his face told me that this was the recipe that I needed to share.

Here’s how I would sum myself up today, non-baking busy health-conscious mom, of a picky eater. So you can imagine that this recipe will:

  • Not involve an oven
  • Will be healthy
  • SUPER quick
  • Loved by the masses, or at least picky eater friendly

This recipe literally only has 1 mandatory ingredient and the others are really just optional. I made this recipe in cute little cupcake forms more for the presentation and ease of eating, but there is nothing that says you can’t pop the entire tub of greek yogurt into the freezer, maybe even stir a few chocolate chips through.

A few weeks ago, I shared a video of my daughter singing an ode to her favorite flavor of Chobani greek yogurt, watermelon.  It is a seasonal flavor so we eat a much as we can possibly get our hands on during this o too short season. My daughter will occasionally eat a few bites of my Chobani “Flip,” mostly because she’s willing to take the risk that there might be a chocolate chip or two in it, but won’t eat any other flavor of yogurt.  I trialed this recipe during nap time, and the batch had just finished freezing as my daughter woke up. I quickly took a bite before getting her up and she of course asked what was in my mouth, the first thing that came to my mind was frozen cupcakes. Mention the word ‘cupcake’ and she was all in. Unfortunately, she loved it too much and it gave her her very first brain freeze.

How many people can say that Greek yogurt gave them their first brain freeze?

You don’t have to try this recipe with the cream cheese, but without it, it is a little more crystalized and a little less creamy. I aimed to keep this recipe as easy and humanly possible, but your creativity can be the limit. I mentioned that my daughter will only eat watermelon greek yogurt, but my  husband literally won’t eat any greek yogurt. But he does LOVE key lime pie. So I decided to pick key lime pie greek yogurt, because it’s amazing and I could potentially get my husband to try it. Sure enough this recipe was double picky eater approved in my house. I bought some coconut greek yogurt so I can make some coconut cream pie frozen cupcakes NEXT.

Key Lime Frozen Cupcakes
Print Recipe
Key lime pie meets the popsicles in this new summertime favorite. Only 2 ingredients involved in the perfect healthy summer treat for the entire family.
Servings
6 cupcakes
Servings
6 cupcakes
Key Lime Frozen Cupcakes
Print Recipe
Key lime pie meets the popsicles in this new summertime favorite. Only 2 ingredients involved in the perfect healthy summer treat for the entire family.
Servings
6 cupcakes
Servings
6 cupcakes
Ingredients
Servings: cupcakes
Instructions
  1. Line a muffin tin with cupcake liners.
  2. In a medium bowl beat greek yogurt and cream cheese with a hand mixer.
  3. Fill each muffin tin 3/4 full with yogurt mixture. Freeze for at least 1 hour, or until firm. Top with your favorite toppings, I recommend crushed graham crackers and whipped topping. Keep frozen until ready to serve.
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Peanut Butter Dark Chocolate Skillet Brownies

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