Pizzas & Cupcakes

I've been playing around with a few recipes the last few months and have come up with a revision of an old recipe and a new way to indulge your sweet tooth without the guilt.

Revised Pizza Pie

Makes 2 servings (1 pie)

Ingredients:
Crust - 4 egg whites, 2 whole eggs, 2tbsp ground flaxseed meal, salt & pepper (or mrs dash)
Sauce - 1-2 oz french yellow mustard, mrs dash or Mccormick's seasoning(parmesan pinch)
Toppings - any veggies of your choice or meat such as chicken or turkey, here I use 1/4c baked pumkin, 1/4c stir fry veggies and 1oz sauteed red onions

1. Sautee onions and stir fry veggies in a skillet with 1/2 tbsp olive oil for a minute. Remove and set aside in a bowl. Mix sauce ingredients together and set aside.
2. Pre-heat non stick oven proof skillet on medium heat. Preheat oven to 350 degrees.
3. Mix or blend eggs, flaxseed meal and salt & pepper in a magic bullet (the greatest invention EVER!) or a blender or by hand with a whisk.
4. Pour egg mixture into hot skillet and let set completely for a minute or two or until you can easily lift it using a rubber spatula.
5. Flip over and turn burner off then immediately layer pie with mustard sauce, veggies and meat.
6. Place in preheated oven for another minute until bottom of pie has set and veggie have warmed through.
7. Remove, slice up and enjoy.

Nutritional Info (per 1/2 pie serving):
Calories - 166
Fat - 8g, Sodium - 346mg, Carbs - 7g, Fiber - 2g, Protein - 16g


Chocolate Drizzled Sweet Potato Whey Cupcakes

Makes 1 serving (4 cupcakes)

Ingredients:
Dry Ingredients - 1.5 scoop About Time Whey Protein Isolate, 1tsp cinnamon, 1/4tsp baking powder, 1/4 cup baked sweet potato, 1tbsp ground flaxseed meal, 1/16th tsp stevia extract (or 1 packet splenda)
Wet Ingredients - 2 egg whites, 1tsp vanilla, 2tbsp of unsweetened almond milk
Frosting - 1/2 tsp unsweetened cocoa powder, 1tsp vanilla whey protein isolate, 1/2 tsp agave (or 1 packet splenda), 1tsp unsweetened almond milk

1. Preheat oven to 350 degrees and grease a 6-mold cupcake tin with non stick cooking spray
2. Measure out dry ingredients in a bowl and set aside then measure out wet ingredients
3. Blend wet and dry ingredients in a blender or magic bullet for easy clean up.
4. Fill cupcake molds 2/3 of the way with the batter. If any molds are left empty simply fill with water.
5. Bake for 5-6 minutes or until an inserted toothpick comes away clean. While cupcakes bake mix frosting ingredients together and set aside.
6. Once cupcakes are done, remove them from the oven and let cool (they will cool fast so the wait won't be long). With a spoon drizzle over the top and serve.

Nutritional Info (per cupcake):
Calories - 64
Fat - 1g, Sodium - 48mg, Carbs - 5g, Fiber - 1g, Protein - 9g