@crimeclips243: They Thought I Was Finished #lifeqoutes #lifelessons #motivationmindset #inspiration #mindsetmotivation

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Sunday 20 July 2025 22:02:47 GMT
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2025-07-21 03:06:48
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(👇 recipe) Low Calorie, High Protein Cookie Dough Banana Bread @recipelab.app 🗣️🗣️ Are you FOLLOWING @nickkaz.fit? — Download @recipelab.app — my low-calorie, high-protein recipe generator app! ✳️MACROS | Makes 6 thick slices | Per slice: ~213 cal, ~21g protein ✳️BANANA BREAD WET INGREDIENTS • 350g (3 large) ripe bananas, mashed • 170g (3/4 cup) nonfat Greek yogurt • 1 medium egg • 120mL (1/2 cup) unsweetened almond or cashew milk ✳️BANANA BREAD DRY INGREDIENTS • 60g (1/2 cup) oat flour • 60g (1/2 cup) all-purpose flour • 96g (1/2 cup) granulated sugar substitute • 2 scoops vanilla or chocolate whey/casein protein powder • 3g (3/4 tsp) baking soda • 2g (1/2 tsp) baking powder • 1g salt ✳️MACRO-FRIENDLY COOKIE DOUGH TOPPING • 40g light butter, softened • 60g nonfat Greek yogurt • 100g zero-calorie brown sugar substitute • 50g granulated sugar substitute • 5mL vanilla extract • 45g oat flour • 30g vanilla casein protein powder • 11g coconut flour • 2–2.5g baking soda • 1.5g salt • 11g chocolate chips (included) ✳️OPTIONAL TOPPINGS (NOT IN MACROS) • Extra chocolate chips 4 • Extra cookie dough ✳️DIRECTIONS 1. Preheat oven to 350°F. 2. Mix the banana bread wet ingredients, then fold in separately mixed dry ingredients. 3. For cookie dough, beat light butter, yogurt, sweeteners and vanilla; add flours, casein, baking soda and salt. Fold in 11g chips. 4. Transfer banana bread batter to lined loaf pan; dollop the cookie dough across the top without flattening. 5. Bake roughly 55–70 minutes; tent with foil if the cookie dough browns early. 6. Cool and slice into 6.
(👇 recipe) Low Calorie, High Protein Cookie Dough Banana Bread @recipelab.app 🗣️🗣️ Are you FOLLOWING @nickkaz.fit? — Download @recipelab.app — my low-calorie, high-protein recipe generator app! ✳️MACROS | Makes 6 thick slices | Per slice: ~213 cal, ~21g protein ✳️BANANA BREAD WET INGREDIENTS • 350g (3 large) ripe bananas, mashed • 170g (3/4 cup) nonfat Greek yogurt • 1 medium egg • 120mL (1/2 cup) unsweetened almond or cashew milk ✳️BANANA BREAD DRY INGREDIENTS • 60g (1/2 cup) oat flour • 60g (1/2 cup) all-purpose flour • 96g (1/2 cup) granulated sugar substitute • 2 scoops vanilla or chocolate whey/casein protein powder • 3g (3/4 tsp) baking soda • 2g (1/2 tsp) baking powder • 1g salt ✳️MACRO-FRIENDLY COOKIE DOUGH TOPPING • 40g light butter, softened • 60g nonfat Greek yogurt • 100g zero-calorie brown sugar substitute • 50g granulated sugar substitute • 5mL vanilla extract • 45g oat flour • 30g vanilla casein protein powder • 11g coconut flour • 2–2.5g baking soda • 1.5g salt • 11g chocolate chips (included) ✳️OPTIONAL TOPPINGS (NOT IN MACROS) • Extra chocolate chips 4 • Extra cookie dough ✳️DIRECTIONS 1. Preheat oven to 350°F. 2. Mix the banana bread wet ingredients, then fold in separately mixed dry ingredients. 3. For cookie dough, beat light butter, yogurt, sweeteners and vanilla; add flours, casein, baking soda and salt. Fold in 11g chips. 4. Transfer banana bread batter to lined loaf pan; dollop the cookie dough across the top without flattening. 5. Bake roughly 55–70 minutes; tent with foil if the cookie dough browns early. 6. Cool and slice into 6.

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