Oliver Sherrill

6 Flips | 1 Magazine | 2 Following | @osherrill | Keep up with Oliver Sherrill on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Oliver Sherrill”

Ok guys, here's the recipe for the lemon protein muffins with blueberry filling that I made last week. The pictures says it all....make these muffins!!! And tag #tastyhealth if you do, I wanna see your creations😃 🍋🍰Lemon Protein Muffins with blueberry filling and vanilla frosting 6 Muffins ➡Muffins: 1/2 cup (40g) almond flour 1 + 1/4 cup (100g) oats turned into a flour (use a food processor) 1 tsp baking powder 1 scoop (20g ) vanilla whey 1-1.5 tbsp sgranulated sweetener (like Truvia) 3 tbsp unsweetened applesauce 2 egg whites 2/3 cup unsweetened almond milk (or milk of choice) 2 tsp lemon zest ➡Blueberry Filling: 100g frozen or fresh blueberries 1 tsp potato starch (makes the"jam" thicker and less runny) a pinch of sweetener if the blueberries are sour ➡Frosting: 1/2 cup greek yogurt/quark 1/4 cup (50 g) low fat cream cheese 1 tsp vanilla extract 2-3 tsp granukated sweetener 1⃣Preheat the oven to 350 F/175 C. 2⃣Mix together all the ingredients for the muffins with a hand blender. Pour batter into muffin tins (preferably silicone molds) and place in the oven for about 18-20 minutes. DO NOT overbake them!! They will become dry and "cardboard"-like! 3⃣Put blueberries in the microwave for 30 sec-1 minute and mash them up a bit. Add potato starch and sweetener and set aside for a few minutes. 4⃣ Make a hole in the middle of the muffin with a knife and fill the hole with blueberry jam (I used a piping bag). 5⃣ Mix ingredients for the frosting and decorate with a piping bag with a decorating tip. ✔Macros for 1 muffin (with frosting): 164 cal, 12 g protein, 16 g carbs, 6 g fat

ALMOND PROTEIN CAKE🌰🍰 3 egg whites 1/3 cup unsweetened apple sauce 3/4 cup canned pumpkin 2 teaspoons almond extract 35 drops of stevia 3 scoops vanilla protein powder 1 1/4 cup almond flour 1 teaspoon baking powder Mix everything together with a electric hand mixer Line the bottom of a small cake pan with parchment paper, and Grease the sides with coconut oil Pour the batter into the prepared pan. Bake in a 350f oven for 30 min. I drizzled some dark chocolate on top🍫 SO YUMMY!! this was actually a recipe I posted over a year ago for almond joy protein cookies that I re worked😏#ilovetocook #fitnationproject

👋stumbled upon a fantastic vegan blog today👉 ohsheglows.com. just wow😍. i love to include a plethora of recipes on my IG so there is something for everybody, 👫👬👭👯👭👬👫👬👭👯👭👬 and since i don't get along with dairy, i can totally appreciate a great vegan dessert. this recipe was derived from Angela's site, but i'm not big on protein powder so i subbed almond meal for it. if you've got pro. powder, by all means, scoop away. they still turned out fantastic👌! they're no-bake, dairy-free, all natural, & gluten-free. plus little man loves them too so they are winners, #fitmoms👍. recipe and macs📊 will be posted in the comments ☝🍯🍫

Made this recipe up last night and it was so good, i had to make another straight after 😜Hazelnut and vanilla protein mug cake with a dark chocolate molten centre: serves 1. 1 30g scoop vanilla whey 1tsp coconut flour 1/4tsp baking powder Mix dry ingredients, then add: 1 whole egg 2 drops liquid stevia 3 drops almond extract. Mix really well. Spray a large mug with coconut oil, sprinkle in about 10g chopped hazelnuts or enough to just cover the base of your mug. Pour in your batter. Just before you put your mug into the microwave, carefully place 2 x 10g pieces of 70