This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!
Top with ice cream!!
Banana PB Skillet Cookie
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract
•½ cup dark chocolate, chopped or chips
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.
It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!
Gingerbread Protein Truffles
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together. Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.
I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener!
Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.
Pumpkin Protein Cheesecake Squares
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)
•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•2 Egg whites
- Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
- In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
- In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
- Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
- Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.
Macros: (Yield 16 squares)
Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g
Super easy donuts! High in protein and low carb too! Recipe below 😋
Pumpkin Protein Donuts
•½ Cup Vanilla Whey LeanFit Protein
•¼ Cup Coconut flour
•½ tsp Baking powder
•½ tsp Cinnamon
•1/8 tsp each ground nutmeg, ginger, cloves, all spice (or ½ tsp pumpkin pie spice)
•1Tbsp VitaFiber IMO Powder or sweetener of choice/omit
•½ Cup Pumpkin puree
•1/3 Cup Unsweet applesauce
•1/3 Cup Liquid egg whites
•1 tsp Pure vanilla extract
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in large bowl and mix until well combined. Add wet ingredients and whisk together until well combined. Transfer batter to medium zip lock bag or piping bag and pipe into prepared donut pan. Bake for 10-12 minutes or until toothpick comes clean. Let cool on wire rack and place in fridge to cool further before icing. Whisk together icing ingredients with hand mixer until smooth. Ice donuts and add sprinkles if desired.
Macros: (Includes toppings)
Calories: 119 | Fat: 2g | Carb: 15g (9g fiber/4g sugar) | Protein: 15g
A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you!
Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
After you combine all your ingredients you should be able to form a round ball.
Roll flat with rolling pin or tall glass to abot 1/2″ thick.
Then slice horizontally in 1/2″ strips.
Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).
I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces.
Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).
Protein Tootsie Rolls
- ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
- ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop)
- 2 Tbsp. Coconut flour
- 1 tsp. Granulated stevia (I used Truvia) – optional
- 1/8 tsp. Himalayan pink salt
- ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
- 2 Tbsp. Coconut oil
- ½ tsp. Pure vanilla extract
- In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
- In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.
- Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
- Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
- Store in fridge and roll in individual papers if desired.
Yield: 42 Pieces
Macros per 1 piece (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g
Macros per 6 pieces
Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g
*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.
Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try!
Almond Protein Fudge
•2 scoops (65g) Chocolate whey isolate LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down. Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.
Try not to eat them all!
Macros: yield 24
Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g
Testing out the new LeanFit All-in-One protein powder. It taste very similar to their completegreen protein but also has whey in it. The ingredients are so nutritious; you can read more about it here and you can order it here on Amazon.ca if you hurry now you can save $3 for a limited time only!
We are heading on a road trip this weekend so I experimented with some protein balls and they turned out delicious! Recipe below.
•1 cup oats
•½ cup oat flour (ground oats)
•½ cup LeanFit All-in-One protein powder (whey or plant based can be subbed)
• 2 Tbsp hemp hearts
•1 Tbsp chia seeds
•2 Tbsp pumpkin seeds
•Pinch Himalayan salt
•½ cup almond butter or nut butter of choice
•½ cup VitaFiber Syrup (Honey, maple syrup, agave, etc. can be subbed)
•1 tsp pure vanilla extract
•Water or milk if needed
Combine oats, oat flour, protein powder, seeds (hemp, chia and seeds are optional), salt and cinnamon in bowl and set aside. In medium saucepan over low-med heat combine nut butter, sweetener and vanilla until pliable (sometimes you can skip the heat if you have soft enough ingredients). Combine dry ingredients into nut butter mixture and knead together with hands adding water or milk if need; it should be like dough. Roll into balls or press into pan to cut bars. I made 12 orbs.
Macros: Per serving (using VitaFiber and LeanFit All-in-One)
Calories: 169 | Carb: 22g (Fiber: 11g / Sugar: 2g ) | Fat: 9g | Protein: 8g