This is one of my favourite recipes from my cookbook. It literally takes five minutes of prep time and is so tasty for those of you with a sweet tooth.



Here’s how to make it.


1 acorn squash, cut in half, remove seeds.

3 scoops of protein powder (1 vanilla, 1 peanut butter cookie dough)

2 tsp MCT oil

1 Tbsp natural peanut butter

1 packet – Knox gelatin

1/4 cup boiling water


On a cookie sheet sprayed with non-caloric oil spray (ie Pam), place the squash face down and bake in the oven at 350 C for 40-50 minutes or until the skin is tender to the touch. Remove from oven and flip right side up.

Using a spoon scoop the flesh into a medium-sized bowl. Add the protein powder, one scoop at a time to make sure you mix it well into the squash. If you find there’s still some powder remaining, then add some water (a tablespoon at a time), until all of the protein is mixed in. Add the oil and peanut butter and stir. Boil the water and put the gelatin mix in and stir until completely dissolved.

In a deep pan, 3” x 8”, spray with Pam and line with parchment paper before pouring the mixture in. Let sit in fridge for at least an hour for the mixture to solidify and settle.



 A few notes on some of the ingredients:

MCT (Medium Chain Triglycerides) is an oil that is preferentially used by the body as fuel (won’t get stored as fat – unless you eat a ton of it!) so its great as a pre-workout source. It also helps stabilize blood sugar levels for diabetics and athletes on lower carb eating plans.

The acorn squash is rich in vitamin c and beta carotene, important for eye health as well as a strong antioxidant; great for fighting free radicals (caused from stress).

 Makes 3 servings

Each serving has:  235 calories; 26 grams protein, 11 grams fat, 7 grams carbohydrates (includes 3 grams of fiber)


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