Red Velvet Protein Donuts

Happy Valentines Day ❤ Protein donuts for the win! I used beet juice to get the red hue in these beauties 🍩

Recipe:

Red Velvet Protein Donuts

 

Ingredients:

•½ Cup whole wheat pastry flour (can sub oat, buckwheat, all purpose, etc.)

•½ Cup LeanFit All-In-One protein powder (can sub plant based protein powder)

•1 tsp baking powder

•½ tsp cinnamon

•¼ Cup unsweetened applesauce

•3 Tbsp beetroot juice

•¼ Cup VitaFiberIMO syrup (can sub honey, maple syrup, etc.)

•½ tsp pure vanilla extract

•1 Tbsp coconut water (can sub milk of choice or water)

•1 tsp apple cider vinegar

 

Method:

Preheat oven to 350ºF. Grease donut *pan. Combine all dry ingredients in large bowl.  In separate bowl whisk together all wet ingredients and add to dry, stir until just combined.  Place batter into large Ziploc bag and cut the corner to pipe into donut pan. *Bake as per notes below. Let cool completely before icing.  

 

*Notes: Yield 16-18 mini donuts or 6-8 large donuts – Baking time for mini donuts is about 8 minutes and for large donuts about 10-12 minutes.

 

Donut toppings: For half I used just plain melted coconut butter and for the other half I used equal parts of coconut oil & cacao powder and added VitaFiber syrup to my sweetness liking (can sub honey, maple syrup, etc.) and then sprinkled with freeze dried raspberries right away. Feel free to use whatever you desire.


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Protein Bread

This bread is very light tasting and not too sweet either. I used plain unflavored LeanFit 100% whey powder and VitaFiber powder for extra fiber and protein. This snack is perfect for breakfast too with maybe some nut butter slathered on. I also have as a pre or post workout snack. The macros are great! Recipe below. 

Protein Bread


Ingredients:

•2 Large bananas
•1 Egg
•6 Egg whites (3/4 cup liquid)
•½ cup almond milk or choice
•1 tsp pure vanilla extract
•2 scoops (62g) Plain LeanFit 100% Whey Protein
•2 Tbsp coconut flour
•¾ cup oat flour (ground oats)
•1/3 cup VitaFiber powder or choice (xylitol/coconut sugar/stevia)
•1 tsp cinnamon
•1 tsp baking powder

Optional: Chopped walnuts 


Method:

Line loaf pan with parchment paper. Preheat oven to 325ºF. Mash bananas in large bowl, whisk in eggs, almond milk and vanilla until well combined. In separate bowl combine all dry ingredients. Add dry to went and whisk together until well combined, stir in ¼ – ½ cup chopped walnuts if desired. Pour into prepared pan and bake for approximately 45-50 minutes or until toothpick comes out clean. Let cool and serve. Serves 8-10.


Macros:
(For 8 servings, no walnuts & using VitaFiber)
Calories: 157 | Carb: 19g (15g Fiber/4g Sugar) | Fat: 3g | Protein: 11g

Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Sweet Potato Brownies

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Got my thinking cap on for these beauties! @pbeechie on Instagram is running a recipe contest for her ebook reserving one space for one of her lovely followers recipes as long as it fits the sweet, healthy and under 300 calorie theme … these fit that theme perfectly! Really hoping I get that spot #30under300

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So moist and guilt free!

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Here is the recipe:

Sweet Potato Brownies with Protein Frosting

Brownie batter:
•1 Cup sweet potato or yam, cooked and pureed
•1 ripe avocado
•½ Cup unsweetened applesauce
•2 Whole eggs
•1 tsp pure vanilla extract
•¼ Cup Xylitol
•½ Cup oat flour
•½ Cup raw cacao powder
•1 Tbsp baking powder
•¼ tsp pink Himalayan salt
•½ Cup walnut pieces

Frosting:
•¾ Cup plain 0% greek yogurt
•¼ Cup natural peanut butter
•2 Tbsp raw honey
•¼ Cup raw cacao powder
•¾ Cup chocolate whey protein powder (I used @KaizenNaturals)

Method:
Preheat oven to 375ºF. Line 8×8 dish with parchment paper and set aside. In food processor combine sweet potato puree, avocado, applesauce, eggs, vanilla and xylitol. Process until smooth and creamy.  In separate large bowl combine oat flour, cacao powder, baking powder and salt. Mix until all well incorporated.  Add sweet potato ingredients to dry ingredients and fold together until well incorporated, fold in walnut pieces. Pour into prepared baking dish and bake for approximately 25-28 minutes or until toothpick comes clean. Remove from oven and let cool for couple hours.  Prepare frosting by combining all ingredients in food processor until nice and creamy, spread over cooled brownies and refrigerate for hour before slicing. Slice into 12 squares and enjoy!

Macros per serving (serves 12):
Calories: 226 | Carb: 21g | Fat: 11g | Protein: 13g

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They couldn’t have turned out any better!

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See how long the last in this house…

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Blackberry Banana Strawberry Baked Oatmeal

With all the blackberries growing I have to come up with ideas to use them in my cooking, so today I made a baked oatmeal. This will serve a large family or leftovers for the week.

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Layer bottom of dish with fruit.

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Pour oat mixture over fruit and top with more fruit and sprinkle with coconut.

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Bake for about 40 minutes at 375°F.

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Here is the recipe:

Ingredients

Dry:
•2 cups large flake oats
•1/4 cup shredded coconut
•1 tsp baking powder
•2 tsp cinnamon
•Pinch Himalayan pink salt or sea salt
•1/3 cup coconut palm sugar or sweetener of choice

Wet:
•1-3/4 cup unsweetened almond milk
•1 whole egg
•2 egg whites or 1/4 cup
•2 tsp pure vanilla extract
•2 Tbsp coconut oil, melted

Bottom and topping:
•2 Cups blackberries
•1 ripe banana, sliced
•6 strawberries, chopped (optional – I had some really ripe ones I decided to throw in)

Method:
Preheat oven to 375ºF. Combine dry ingredients I large bowl and mix well. Whisk together wet ingredients in separate bowl and mix well. Pour wet into dry and stir until well incorporated.  Line bottom of glass dish with banana slices, strawberries and blackberries saving some for the topping (I used two small ramekins and a 8×8 Pyrex dish – an 8×8 glass dish will work just fine for this).  Pour oat mixture over fruit and top with more banana slices, strawberries and blackberries. Sprinkle tops with more shredded coconut. Bake for appx. 40 minutes.  Let cool 5-10 minutes before serving. Serves 6.

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Enjoy!

Banana Bread Protein Donuts

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I just recently got my hands on a donut pan and finally got to make some donuts 🍩 These are low in fat and high in protein. Aka Pronuts!

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Recipe:

Ingredients
•1½ cup oats
•½ cup unsweetened applesauce
•½ cup whey protein powder (I used Kaizen Naturals vanilla whey)
•2 really ripe medium bananas
•1Tbsp fresh squeezed lemon juice
•1 tsp pure vanilla extract
•1 tsp baking soda
•1 tsp baking powder
•½ tsp salt
•1 tsp cinnamon
•1 Packet (1 tsp) stevia or 1/4 cup sweetener

Optional Icing:
•Plain fat free greek yogurt
•Vanilla protein powder

Optional toppings:
•Lindt mint dark chocolate, chopped
•Organic sprinkles
•Coconut PB Fudge Bites (recipe here)
•Chopped Nuts

Directions:
Preheat oven to 375ºC and grease donut pan. Blend all ingredients in blender or food processor until smooth and pour batter into ziplock bag, cut corner and pipe into donut pan. Bake for 10-12 minutes. Insert toothpick to ensure donuts are cooked thoroughly after 10mins, if no batter on pick then remove from oven and cool before icing. For icing take a few large scoops of greek yogurt and about 3/4 scoop of vanilla whey and mix until no clumps left. Dip donuts into mixture and top with optional toppings as desired. Makes 10 donuts.

Macros: (includes icing not topping/stevia used)
Calories: 100 | Fat: 1g | Carbs: 16g | Protein: 7g |

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Hope you enjoy!

Chocolate Raspberry Pancakes

I have a super abundant amount of raspberries growing on my bush so I have to eat raspberries everyday!  Nothing wrong with that cause I love them!

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Today’s pancake recipes follows→
Serves 1

▶Dry:
•1/2Cup spelt flour
•1 heaping scoop protein powder
•2tsp xylitol (or raw sugar of choice)
•1/2tsp baking powder
•1/2tsp ground cinnamon
•1tsp chia seeds
•2Tbsp chocolate chunks or chips

▶Wet:
•1 egg
•1/4Cup plain greek yogurt
•1tsp pure vanilla extract
•1/2Cup almond milk

▶Method:
Mix dry then whisk in wet. Preheat pan and grease. Spoon mixture into pan and cook 1-2min per side. I topped with greek yogurt/raspberry mixture and extra chocolate chunks and fresh raspberries I picked straight from the bush! Enjoy ♡