Pumpkin Seed Protein Bars

Looking for some healthy, completely nut free snacks your children can take to school? Look no further these protein bars are the answer! So simple to make and only 5 ingredients!

Pumpkin Seed Protein Bars
• 1 Cup Pumpkin seeds
• ¼ Cup Sunflower seeds
• 160g (appx. 1½ cups) Medjool Dates *see notes for options
• 1 Scoop (34g) LeanFit Plant-Based Vanilla Protein Powder
• ½ Orange, freshly squeezed (Can use water or any other liquid)
Line loaf pan with parchment paper. In food processor pulse together seeds and dates until little bits, add protein powder and orange juice and pulse together until firm enough to roll into a ball, add water or more orange juice if needed. Press mixture into prepared loaf pan and place in fridge to harden. Slice into bars. Yield 6- 8 bars.

*Note: If you don’t use medjool dates you may want to soak other dates in warm water for 30 minutes for better processing. I used 125g medjool dates and 35g cup dried apricots. Can sub any seeds/nuts.


Cheesy Protein Loaves

So Leanfit released a plant based unflavoured protein powder and I’ve been waiting years for this! Plant based protein bakes so much better than whey, you don’t need the moisture that whey requires. You usally have to think savory when creating with this but it will also make some yummy sweeter baked items like muffins and pancakes. I’m excited to make lots of different breads, macaroni and cheese, tortillas, pizza crust and pancakes of course with this new product. If you would like to try it today please use my unique code (food4fuel_fit4life) at checkout on leanfit.ca for at least 20% off or use this link.

Cheesy Protein Loaves

Yield: 6 mini loaves


•1/4 cup oat flour
•1/4 cup almond flour
•1 scoop Leanfit unflavoured Plant-Based protein powder
•1 tsp baking powder
•1 tsp xylitol or granulated sweetener of choice/omit
•1/8 tsp salt
•2 Eggs
•1/2 cup almond milk
•1 green onion, chopped
•2 pieces bacon, cooked and crumbled
•1/4 cup* mozzarella, shredded (or choice)


1. Preheat oven to 375ºF. Grease/line mini loaf or cupcake pan and set aside.

2. Combine all dry ingredients and set aside. Whisk together eggs and milk, pour into dry ingredients and fold together until combined. Fold in green onion, bacon and 1/4 cup cheese.

3. Pour into prepared pan, coming up 3/4 of the way on sides. Top with extra shredded mozzarella if desired (highly recommend).

4. Bake in preheated over for 16-18 minutes. Enjoy hot. Store in fridge for up to 5 days.

Double Chocolate Protein Fudge

This double chocolate protein fudge is so heavenly and the healthiest alternative to the real thing! I’m using the all new sport Whey Isolate by Leanfit and VitaFiber as my sticky sweetener. See below for the recipe.

Double Chocolate Protein Fudge

•1/4 cup almond flour
•1/4 cup Leanfit chocolate isolate
•2Tbsp Cacao powder
•Pinch salt
•1/2 cup peanut butter
•1/4 cup VitaFiber syrup
•1 tsp vanilla
•3Tbsp almond milk

Chocolate Ganache:
•60g Dark chocolate, chopped
•3Tbsp cream

•Chocolate covered puffed quinoa or chocolate chips/shavings

Mix together dry ingredients for fudge in medium sized bowl and set aside. Combine your peanut butter and VitaFiber syrup in a small saucepan over medium heat until smooth, remove from heat and stir in vanilla and almond milk, stir until smooth and creamy. Add Peanut butter mixture to dry ingredients and fold together until well combined, if too dry add more milk one tablespoon at a time. Press into parchment lined loaf pan (I used 3/4 of the pan for the thickness I desired). Place in fridge while you prepare your ganache. For ganache place chopped choclate in small bowl, warm your cream until just hot, pour over your chocolate and cover with foil, let sit for about 5 minutes. Remove foil and stir until all chocolate is melted, pour over cooled fudge. I topped mine with chocolate covered puffed quinoa as soon as I poured ganache, place in fridge or freezer to harden. Slice into desired squares (I yielded 18 pieces). Store in fridge for up to 10 days or in freezer for 6+ months.

Peanut Butter Eggs

Easter is this weekend and I always love to try and make a healthier version of the peanut butter cup as it is my favorite treat. I use LeanFit protein powder in this recipe or you can omit that and use all powdered erythritol instead, your choice (can also use powdered sugar). If you would like to try the protein powder way check out this link to receive 25% off your purchase at LeanFit!

Peanut Butter Eggs

Yield 24-30 mini sized cups

Chocolate Coating:
•6oz Dark Chocolate (I use Callebaut)
•2 tsp coconut oil

PB Filling:
•½ cup peanut butter
•2Tbsp butter
•1 scoop LeanFitBrand Vanilla Whey *
•2Tbsp powdered Erythritol
•½ tsp pure vanilla extract

Melt chocolate and coconut over double boiler. Set aside. In saucepan over low heat, combine peanut butter, butter and vanilla extract and stir until smooth. Remove from heat and stir in whey and erythritol until smooth, place in fridge to cool.  Using silicone liners or mini paper muffin cups coat outside of lining with chocolate bringing up sides, place in freezer to harden (do a second coat if you feel necessary).  Portion peanut butter mixture into hardened cups (ensure your PB mixture is completely cooled) and
top with more chocolate sealing the cup. Place in fridge to harden.  Stores
in fridge for few weeks or in freezer for 6+ months.

*Recipe notes:
If you would like to make this without the Protein powder you can omit it and use a total of 1/4 cup powdered erythritol. It turns out just as good!

Inside 😍

Chocolate Protein Donuts

A yummy high protein donut! These are super easy to whip up and they are gluten and dairy free. I use Leanfit as my go to protein. Use my link for a discount here (if you are in the USA please comment for separate code). Now for the recipe 👇🏽

Chocolate Protein Donuts

Yield 12-14 donuts

•1 Cup oat flour
•60g Leanfit chocolate plant based protein powder
•⅓ cup coconut flour
•¼ cup Cacao powder
•1 tsp baking powder
•¼ cup coconut sugar
•Pinch of salt
•2 Eggs
•1 cup almond milk
•¼ cup avocado oil (or coconut oil)
•1 tsp pure vanilla extract

•½ cup powdered erythritol
•1 Tbsp almond milk

1. Preheat oven to 350ºF. Spay donut pan or use silicone and set aside.
2. Combine all dry ingredients in bowl, set aside.  Whisk together wet ingredients in separate bowl and fold into dry ingredients until well combined.
3. Using a Ziploc bag or piping bag, spoon batter into bag and cut corner to pipe into prepared donut pan.
4. Bake in preheated oven for 12-14 minutes or until toothpick comes out
5. Let cool completely before glazing. Simply stir together powdered erythritol and almond milk and dip each donut, sprinkle with chocolate if desired.

Pumpkin Chocolate Chip Cookies

Once I crack that first can of pumpkin open, I have to find way to incorporate into all the foods! Today it was cookies 🍪

Pumpkin Chocolate Chip Cookies 

•2 cups oat flour 
•½ tsp baking powder 
•½ tsp baking soda 
•1 tsp pumpkin pie spice 
•Pinch of salt 
•¾ cup coconut oil, melted 
•¼ cup pure pumpkin puree 
•1 cup coconut sugar 
•1/3 cup powdered erythritol 
•1 tsp pure vanilla extract 
•½ cup mini chocolate chips 

Preheat oven to 375ºF and line baking sheet with parchment paper. Combine all dry ingredients in bowl and set aside. Beat together the melted coconut oil, pumpkin, sugars and vanilla until combined. Add dry ingredients to wet and mix until just combined. Fold in chocolate chips. Portion cookies onto prepared cookie sheet and press down slightly. Bake for 10-12mins or until lightly golden on bottoms. Store in airtight container at room temperature for up to 5 days or in fridge for longer.  Yield 48 cookies.

Chocolate Covered Pumpkin Protein Bars

It’s mid September so I guess that means it’s pumpkin season right? I cracked open a big can of pumpkin and started out by making these pumpkin protein bars.  I have quite a bit more pumpkin so there will be a few more Pumpkin Recipes to come.

Chocolate Covered Pumpkin Protein Bars

•½ cup pure pumpkin puree
•1 scoop Leanfit vanilla whey
•½ cup almond flour
•2 Tbsp coconut flour
•1 Tbsp coconut sugar
•¼ cup walnuts, crushed (can use any crushed nuts or coconut)
•75g 85% Dark chocolate + 1 tsp coconut oil, melted

Method: (Yield 8)
Combine all ingredients except walnuts and chocolate in bowl and mash together with fork until all incorporated.  Form into bars and place on parchment or portion into molds. Sprinkle crushed walnuts over top of bars evenly. Place in freezer to harden just slightly. Melt your chocolate and coconut oil over double boiler. Coat bars and place in fridge to harden. Store in fridge.

Calories: 153
Carb: 8g | Fat: 11g | Protein: 7g

Cookies & Cream Collagen Blondies

I’ve been wanting to make these collagen blondies for a while now and I finally brought myself to do it. I use Leanfit collagen in this recipe, it’s my go to! If you’d like to try it, click this link for discount at checkout.

This recipe was adapted from Sarah’s recipe on NoExcuses Nutrition I’ve done a few swaps and they are still very delightful! They are a little sticky to work with but with persistence they turned out Ooee Gooee delicious 😋

Cookies & Cream Collagen Blondies
• 90g Leanfit hydrolyzed collagen protein
• ¾ cup Oat flour
• ¾ cup coconut sugar
• ½ tsp. baking soda
• Pinch salt
• ½ cup peanut butter
• 2 eggs
• 1½ tsp. pure vanilla extract
• 60g chocolate sandwich cookies, crushed (I used bear paw sandwich
• 1 cup confectioner’s erythritol (make sure it’s powdered)
• 2 Tbsp. arrowroot powder
• 4-5 Tbsp. unsweetened almond milk
• 2 Tbsp. coconut oil
• ½  tsp. pure vanilla extract
• 25g chocolate sandwich cookies, crushed (optional)

Preheat oven to 350ºF and line 8×8 dish with parchment. Whisk together all dry ingredients in large bowl and set aside. With hand or stand mixer
combine peanut butter, eggs and vanilla until smooth.  Add wet ingredients to dry ingredients and mix with mixer until combined (it will be thick and sticky). Fold in crushed cookies. Spread evenly into prepared pan.  Bake in preheated oven for 30-35 minutes or until toothpick inserted comes out clean.  Let cool in pan for 15 minutes then place in fridge for 1 hour to cool completely.  Whisk together all frosting ingredients except cookie crumbs until smooth and spread on cooled bars, top with crushed cookie if desired.  Place in fridge for 30-60 more minutes for frosting to harden. Slice into 16 squares.

Calories: 209
Protein: 9g | Fat: 8g | Carbs: 29 (Sugar 13g / Fiber 6g)

Oatmeal Raisin Cookies

Looking for a healthier oatmeal cookie? These are made with no refined sugar and avocado or coconut oil (of course you can use butter too 😉). My 2 year old son absolutely loves them! Enjoy 😊

Oatmeal Raisin Cookies

•½ Cup oat flour (can sub whole wheat or white all-purpose flour)
•¾ Cup large flake oats
•½ tsp cinnamon
•½ tsp baking soda
•Pinch salt
•¼ Cup avocado oil (Can sub butter or coconut oil at room temp)
•½ Cup coconut sugar
•1 Egg (at room temp)
•½ tsp vanilla
•½ Cup Raisins

1. Combine dry ingredients in medium sized bowl and set aside.
2. In large bowl beat oil, sugar, egg and vanilla until smooth and creamy. 
3. Add wet to dry ingredients and beat until combined, stir in raisins. Refrigerate dough for about 30 minutes.
4. Preheat oven to 350ºF.
5. Using small cookie scoop or tablespoon portion round balls onto cookie sheet, press down slightly. Bake in preheated oven for 8-10 minutes, until edges are slightly browned. 
6. Rest on hot pan for 5 minutes then transfer to wire rack to cool.
7. Yield 24 tablespoon sized cookies.

Banana Chocolate Chip Protein Donuts

It’s national donut day so of course I had to make donuts! Packed with protein and no added sugar these are healthy snack to reach for. Recipe below.

Banana Chocolate Chip Protein Donuts

•1½ cup rolled oats
•1/3 cup unsweetened applesauce
•½ cup (about 48g) Leanfit vanilla whey protein powder
•2 ripe medium bananas
•1Tbsp fresh squeezed lemon juice
•1 tsp pure vanilla extract
•1 tsp baking soda
•1 tsp baking powder
•Pinch salt
•1 tsp cinnamon
•¼ cup chocolate chips

•175g Plain greek yogurt
•½ scoop Leanfit Vanilla whey protein powder

Preheat oven to 375ºC and grease donut pan liberally. Blend all ingredients except chocolate chips in blender or food processor until smooth, stir in chocolate chips. Pour batter into ziploc bag, cut corner and pipe into donut pan. Bake for 10 minutes (mini donuts only need about 6 minutes) . Insert toothpick to ensure donuts are cooked thoroughly. Place on rack to cool. For icing combine Greek yogurt with vanilla whey and mix until smooth and no clumps are left. Dip/spread icing onto cooled donuts and sprinkle with chocolate chips or sprinkles. Makes 10 large donuts or 6 large and 12 mini.