I made this yummy lemon loaf for Mother’s day this year. It turned out amazing! There’s something about lemon desserts that always get me 😋
Ingredients: •2 cups flour (I used whole wheat) •1-1/2 tsp baking powder •1/4 tsp baking soda •Pinch salt •3/4 cup granulated sugar (i used xylitol) •3/4 cup milk •1/4 cup VitaFiber syrup •1 tsp pure vanilla extract •1/2 cup plain Greek yogurt •1/4 cup oil or applesauce •1/4 cup fresh squeezed lemon juice •Zest of lemon (about 1Tbsp)
Method: Preheat oven to 350°F. Combine all dry ingredients in a large bowl and set aside. Whisk together all wet ingredients in separate bowl and then fold into dry ingredients until just combined. Pour into loaf pan and bake for 50 to 60 minutes or until toothpick comes clean. Let cool before glazing. Slice into desired slices 🍋
Mix these ingredients together for glaze: •1/2 cup powdered sugar •1Tbsp milk
It took me a couple tries to get this recipe right but I eventually got it. I’ve used both maple syrup and VitaFiber syrup and they both come out with the same result. I always use LeanFit protein in my recipes; you can purchase it at Costco or on Amazon. These peanut butter squares are a true Delight packed with healthy fats, carbs, fiber, protein and of course chocolate! Recipe as follows ⏬
🍫 Chocolate PB Protein Squares
• ¾ cup oat flour
• ½ cup almond flour
• 2 Scoops LeanFit Vanilla 100% Whey Naturals
• ¼ tsp cinnamon
• Dash salt
• ¾ cup peanut butter
• 3 Tbsp VitaFiber syrup or maple syrup
• ¼ cup coconut oil
• 3 Tbsp almond milk
• 1 tsp vanilla
• ¼ cup chocolate chips
1. Mix the oat flour, almond flour, whey, cinnamon and salt in a bowl. Set aside.
2. In saucepan over medium heat melt together peanut butter, syrup, coconut oil, almond milk and vanilla; heat until warm and mash/stir together until smooth.
3. Add peanut butter mixture to oat mixture; fold together with spatula until well combined, place in fridge to cool if still warm then fold in the chocolate chips. (If your mixture is too crumbly and doesn’t stick together like a dough then add 1 Tbsp. of milk at time to get a dough like texture).
4. Line loaf pan with parchment paper and press the mixture into pan. Place in refrigerator for an at least half hour.
5. Melt the topping ingredients over double boiler, stir together until smooth then pour over cooled base, place back in fridge for another hour. Slice into 24 squares. Store in fridge.
1. Preheat oven to 350ºF. Line 8×8 baking dish with parchment paper.
2. Process Oreo cookies in food processor until they resemble fine
crumbs. Add the 2 tablespoons of melted coconut oil and pulse a couple
times until combined. Pour crumbs into prepared baking dish and press down lightly with back of a spoon until you have an even layer.
3. Bake crust in preheated oven for 10 minutes.
4. Meanwhile, prepare cheesecake by beating cream cheese and Greek yogurt until smooth and creamy. Add in the egg, egg whites, xylitol and protein powder and beat again until smooth. Add peppermint extract and add a few drops of green food colouring and beat again adding more green food colouring to get desired colour.
5. Pour cheesecake filling over baked crust and bake again for 35 – 40
minutes or until the cheesecake is slightly wobbly in the center.
6. Remove from oven and allow to cool at room temperature. Place in
fridge for at least 3 hours before slicing into bars.
Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽
Coconut Raspberry Chocolate Cups
•½ cup almonds/walnuts
•⅓ cup flaked coconut
•2Tbsp cacao powder
•¼ cup LeanFit vanilla whey protein powder
•10 medjool dates (or 15 noor dates, soaked)
•¼ cup coconut oil, melted
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil
•100g chocolate + 1Tbsp coconut oil
Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
Looking for the perfect healthy cookie that even your children will love? Look no further, these cookies are melt in your mouth deliciousness! My friends 5yr old kept wanting more!
Ginger Protein Cookies
• 1½ cups oat flour (finely ground oats)
• ¾ cup LeanFit CompleteGreens protein powder (about 3 scoops)
• 1 tsp baking soda
• 2 tsp. ground ginger
• ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. pink Himalayan salt
• ½ cup coconut oil, melted
• ¼ cup un-sulphured molasses
• ⅔ cup coconut sugar
• 1 large egg, room temperature
• 1 Tbsp. fresh ginger, peeled and grated
• Granulated sugar for rolling
1. Preheat oven to 325ºF. Line cookie sheet with parchment paper; set aside.
2. In large bowl sift together flour, protein powder, baking soda, ground ginger, cinnamon, allspice and salt; set aside.
3. In medium bowl mix together coconut oil, molasses and coconut sugar with hand mixer until smooth. Whisk in egg and beat until fluffy (make sure egg is at room temperature or your coconut oil will clump). Fold in grated ginger.
4. Mix wet ingredients into dry ingredients until well combined.
5. Using small cookie scoop or tablespoon portion cookie dough and roll into balls with your hands, roll in sugar and place onto parchment paper spacing about 1½ inches apart from each other, gently press dough down with your hands or the bottom of a cup.
6. Bake in preheated oven for 6-8 minutes. Let cool slightly on pan before removing to cool further on wire rack.
Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
National doughnut day calls for a new doughnut recipe. I thought lemon and coconut sounded pretty good so I created this delicious recipe🍋🍩
I use VitaFiber syrup in my recipe but you can substitute any sticky sweetener such as maple syrup or honey. VitaFiber is a high fiber sugar substitute. Check their website out for more info, It’s an amazing product.
For protein I use LeanFit, they have an All-in-One protein that bakes amazing which I used in this recipe. A plant based or whey protein should still work ok if that’s what you have on hand, using whey might lead to a little drier doughnut though.
Here is the recipe 👇🏽
Lemon Coconut Protein Donuts
Yield 8-10 donuts
½ cup oat flour
½ cup LeanFit All-in-One protein powder
1 tsp baking powder
½ tsp cinnamon
¼ cup shredded coconut
¼ cup applesauce
¼ cup VitaFiber syrup or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
1 tsp apple cider vinegar
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice
Coconut & lemon rind for garnish
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in bowl. Whisk together wet ingredients in separate bowl then fold the wet into dry ingredients. Place batter into a Ziploc or sandwich bag, cut corner and pipe into donut tray. Bake for 10-12 mins. Repeat with remaining batter. Let donuts cool before frosting. Whisk frosting ingredients together until smooth and spread onto donuts, garnish with shredded coconut and lemon rind.
Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.
The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.
Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.
Here is the recipe 👇🏽
Peanut Butter Cup Cookies
•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups
Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.
Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.
Yield 32-40 cookies
Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.
½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼Cup VitaFiberIMO powdered sugar)
1/3 Cup Dried Cranberries
1/3 Cup Crushed Walnuts
1 Cup Shredded Carrot, packed
2/3 Cup Unsweetened Applesauce
¼ Cup Coconut Oil, Melted
2 tsp Pure Vanilla Extract
¼ Cup Almond Milk
1 Large Egg
Preheat oven to 350ºF. Line 8×8 dish with parchment paper or grease. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined). In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean. Let cool completely before frosting.
With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency. Frost carrot cake and top with extra crushed walnuts if desired. Slice into 12 squares. Enjoy!
Happy Valentines Day ❤ Protein donuts for the win! I used beet juice to get the red hue in these beauties 🍩
Red Velvet Protein Donuts
•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
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.