Homemade from Scratch Banana Pudding


Hey Guys! Just a forewarning this is a not a “healthy” or “Fitspo” recipe, however I will add hints to make it a little less indulgent. This recipe is a long standing tradition and favorite for my family and has been passed down for generations. My husband asked me to make it for his first potluck as a Captain and Dentist in the Airforce for his residency group and since I don’t normally post recipes I figured it’s an opportunity to share in case you want to make something special for a potluck or holiday! Lets get started.


  • Vanilla Extract
  • Whole Eggs
    • Substitute: Egg Beaters
  • Evaporated Milk (Full Fat)
    • Substitute: 2% or NonFat Evaporated Milk
  • All Purpose Flour
    • Substitute: Coconut Flour, Almond Flour, BobMills Low Carb Baking Mix
  • Granulated Sugar
    • Substitute: Splenda, Truvia/Spenda Baking Blend, Stevia
  • Original Nila Vanilla Waffers
    • Reduced Fat Vanilla Waffers
  • Bananas (I used approx 4-5 Bananas but depends on size just buy a good bunch)
  • Water


  • Measure Out Individual Ingrediants (Small Batch, Double for Large)
    • 1 Cup Sugar
    • 1 Egg
    • 3 Tablespoons Flour
    • 0.5 Can of Evaporated Milk
    • 0.5 Can of Water
  • Place All Ingrediants (Except Vanilla Extract) in a medium size stove pot over medium heat and whisk until pudding like consistency.
    • Note: Keep a close eye on the pudding mix at first it will not seem it is thickening with whisking but if you walk away and don’t pay attention it will get lumpy and stuck to the bottom of the pan. Moral of the Story: Use your muscles and keep whisking until its done – you don’t want to start over.
  • After Pudding is Thickened then Stir in the 2 tsp of Vanilla Extract
  • Start your Layering in choosen serving dish – I usually use a medium size rectangle baking dish.
    • Layer 1: Vanilla Wafers
    • Layer 2: Banana
    • Layer 3: Pudding Mixture
    • Repeat Layers until you run out of Pudding then top layer decorate with remaining Vanilla Wafers and Banana for aesthetic presentation.


  • Once Complete cover with Plastic Wrap and then Aluminum Foil and place in fridge for at least 24 hours.
  • Serve to Family and Friends and Enjoy every Delicious Bite!



With Love and Family Recipes,

❤ Kindal (RunningWithStrength)



Salted Caramel Apple Pie Protein Cheesecake


Another Fall Macro Friendly Recipe because we all love dessert, fall and healthy guilt-free treats!



  1. Quest Vanilla Milkshake Protein Powder (obviously if you have Salted Caramel PLEASE USE IT)
  2. Caramel Apple Pie Dannon Greek Yogurt x 3
  3. Whole Eggs x 2
  4. Whole Egg Whites x 2 (use real egg whites)
  5. Salted Caramel Torani Sugar Free Coffee sweetener
  6. Fat Free Cream Cheese x 2 Tubs/Packages
  7. Sweetener to Taste (I used Truvia – but splenda/stevia/sweetnlow, etc)
  8. Salt to Taste (I used sea salt)


Preheat oven to 250 degrees


Combine all above ingrediants into bowl


Mix together all ingrediants on low speed (I used a kitchen aid stand mixer but any mixer will do). 


Transfer mixed contents to round cake pan


Place in oven at 250 x 30 minutes

Increase temp to 300 degrees and bake for an additionaly 40-45 minutes depending on your oven

Remove and refridgerate for 2-3 hours

Cut into 8 slices

Enjoy Dessert and Top at Your Pleasure


Macros per Slice (8 slices/recipe):

137 Calories – 10C/1F/21P

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With Love, Fall, and Macro-Friendly Dessert,

Kindal (RunningWithStrength)

Disclaimer: This recipe is modified from KatiesFitScript original Cookies and Cream Cheesecake Recipe

Protein Carrot Cake Muffins


Tis the Season for all things fall and yummy treats! Today I made a healthy spin on Carrot Cake as muffins as it is one of my husbands favorite desserts! Follow along and try it out for yourself!




  • 2 Scoops Quest Vanilla Protein Powder (any protein powder will do – I think PeScience Snickerdoodle would probably be amazing)
  • 1 Cup Coconut Flour (I used the bulk from Sams Tresomega Organic)
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tbsp of vanilla extract
  • 150 grams shredded carrot
  • 100 grams shredded zucchini
  • 1 container of Danon Light and Fit Greek Vanilla
  • 0.5 cup of unsweetened applesauce
  • 61 grams drained pineapple chunks in 100% juice (NOT SYRUP)
  • 2 Whole Eggs
  • 2 Egg Whites
  • Pumpkin Pie Spice
  • Salt, Sugar Free Sweetener, and Walden Farms Syrup to Taste


  • Preheat oven to 350 degrees
  • Combine all ingredients into mixing bowl and mix until cake batter like consistency (I used a KitchenAid Stand Mixer but any Mixer will do even the old bowl and spoon 😉 )
  • Separate evenly into a cupcake muffin sheet for 12 cupcakes
  • Bake in over for 20-25 minutes depending on the oven or until no batter comes off when poked with a knife/toothpick.
  • Let cool and top with desired “frosting” – I chose Honey Pecan Cream Cheese!





  • Recipe makes 12 Muffins
  • Each Muffin is 81 calories – 12gC/2gF/9gP and 6g Fiber 🙂

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With Love, Fall and Healthy Eating

❤ Kindal (RunningWithStrength)

Protein Coconut Truffles



Protein Coconut Truffles inspired by my KatiesFitScript bestie Kayla Ann (@iamkaylanne). These suckers are super easy even for the non-baking type! 😉 So go ahead and try them out!

Macros: 42 Calories – 2F/3C/4P (Recipe creates approx 12 truffles)Screen Shot 2015-07-07 at 8.05.57 PM


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Mix together protein, 12-14 grams of the shredded coconut, 1 package of Fat Free Sugar Free Instant Cheesecake pudding (or any flavor you perfer), 0.25 cup of unsweetened vanilla almond milk, and sweetener of choice. Once combine to doughy consistency roll into 12 equally portioned truffle balls. Then top with remaining coconut and drizzle desired amount of chocolate of choice (I used approx 15 grams of milk chocolate). Place in freeze or fridge until chilled (depends on your patience…I have none) 🙂


With Love, Fitness, and Fun Foods

❤ Kindal (RunningWithStrength)