Mike's Great Tasting Oatmeal Cookies 2 cups Whole-Grain flour 1 1/4 cups Splenda or Sweetener of Your Choice 1 teaspoon

baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 3 cups Oats 1 cup Canola oil 1 Whole egg and One Egg White 1/2 cup Skim milk Sift together all of the dry ingredients; stir in the oats.Then, Stir in oil, eggs, and milk. Beat with a spoon until thoroughly blended. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 400 from anywhere from 10 to 12 mins. This recipe Makes about 6 dozen.

HEALTHY COOKIES 1/2c splenda 3/4 cup applesauce 1 cup ww flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup rolled oats 1/2 cup raisins (optional) 1/2 cup chopped walnuts (optional) -Preheat oven to 350 degrees F ( 175 degrees C ). -Grease a cookie sheet. 2 In a medium bowl, stir together the splenda, and applesauce. -Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. -Add the rolled oats, raisins and chopped nuts (if desired); stir until combined. - Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. -Allow cookies to cool slightly before removing from the baking sheet. makes 24 cookies NUTRITONAL INFO(per cookie): recipe made with raisins & walnuts 58 calories 1.9g fat 9.5g carbs 1g fiber 1.7g protein recipe made without raisins 49 calories 1.9g fat 7g carbs 1g fiber 1.6g protein recipe made without walnuts 42 calories 0.3g fat 9g carbs 1g fiber 1.3g protein For a frosting: 1 tblspoon of splenda, 2 tbls of FF milk, 1 scoop chocolate ON whey....tastes like a poptart frosting

Ultimate Cookies 4 mashed bananas 1/2 cup unsweetened applesauce 4 cups steel cut oats 1/2 tsp vanilla extract 2 1/2 tsp cinnamon 1/2 cup chopped walnuts 1/2 cup sliced almonds 1/2 cup raisins 1/8 cup flaxseed Preheat oven to 350 degrees. Combine all ingredients in a bowl and let sit for 20 minutes. Then form into individual cookies (the cookies will not rise so form then into what you would like your final shape and size to be). Place in oven for 14 minutes, remove and let cool. Place in airtight container and enjoy for a quick snack.

Chocolate Yogurt Muffins 1 1/2 c whole wheat flour 1/3 c milled flax seed 1/2 c cocoa 2 tsp baking powder 1/2 tsp salt 1/2 c sweetener 1 c fat free vanilla yogurt 1/4 c coconut oil (or oil of your choice but I like the flavor this gives) 1/4 c milk 1/2 c chopped nuts Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or grease. In a large bowl, blend dry ingredients together. In another bowl, blend yogurt, oil, and milk. Add nuts to dry ingredients and pour in liquid stirring until just blended. Spoon batter into prepared muffin cups filling about 2/3 full. Bake at 400 degrees F. for 18 20 minutes or until done. Yields 12 muffins using a regular size 12 muffin pan.

Peanut Butter Cookies 1 1/2 c whole wheat flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 c oil 1/2 c natural peanut butter 1/3 c milled flax seed 1/2 c brown sugar, packed 1/2 c sweetener 1 egg 2 Tbsp. water Preheat oven to 375 degrees F. Lightly coat baking sheet with cooking spray. In a small bowl, blend dry ingredients (flour through salt) set aside. In a large bowl cream together (using your mixer) the vegetable oil, peanut butter, flax seed, sugars, egg and water until smooth. Mix in dry ingredients forming a thick dough. Chill for 1 hour if too sticky to handle. Roll dough by hand into 1-inch balls placing them on the prepared baking sheet about 3 inches apart. Flatten balls with a fork dipped in flour to produce a criss-cross pattern. Bake at 375 degrees F. for 9 - 11 minutes. Yields: 3 dozen cookies

Brownies
Dry ingredients: -45g Oat flour (I just threw oats in a blender) -36g Whey -10g Unsweetened cocoa powder -1/2tsp Baking soda Wet ingredients: -100ml Milk -80g Greek yogurt -1tbsp Honey or maple syrup or sf syrup -1tbsp Stevia or any sweetener -15g Egg whites Preheat oven to 350' Mix dry ingredients and wet ingredients in separate bowls, and then combine Spray a oven safe pan and pour batter into the pan (I used a loaf pan) Bake for 8 to 15 mins

-1 scoop whey (34g Cellucor Cinnamon Swirl) -1 serving pancake mix (44g Hungry Jack Extra Fluffy) -1/2 cup applesauce -1 egg -dash of vanilla and splenda Topped with Cinnamon Chex and whipped cream!

Caluflower cheese cake

2 servings ff ricotta 3 egg whites 1 cup cooked cauliflower 1 serving cooked quinoa 1 scoop chocolate whey 2 tbsp psyllium husk 4 tablespoon dark cocoa Pwdr 2 oz ff cream cheese Baking powder Pinch of salt Splenda if desired Ff/sf cheesecake mix Walnuts ( optional/preference) Cook quinoa and cauliflower until soft Pure with egg whites , quinoa, ricotta, water to a thinish...paste. Combine with cocoa, protein, psyllium, baking powder, salt etc (dry ingredients) It will thicken a lot in a few minutes. Mix ff cream cheese, cheesecake mix Pour into nonstick-Ed baking pan ( I line with foil) Drop walnuts & chunks of cream cheese mixture into batter, smooth batter over. Bake for ~25 mins until top is firm Tweak to your macros. Eg. Cottage cheese vs fat free ricotta, more or less walnuts, etc. makes a good base to play around with and is very filling. Cauliflower adds tons of volume, texture and zero taste. Try it! ^^recipe is from sludge thread btw