Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs


•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk


Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate


•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)


Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

Carrot Cake with Cream Cheese Frosting 


Happy Easter! Carrot cake is always in order around this time of the year! I made this one gluten free using oat flour and an extra kick of protein adding LeanFit whey protein. Recipe below.

Carrot Cake with Cream Cheese Frosting

Dry Ingredients:

  • 1½ Cup Oat Flour
  • 2 Scoops (64g) LeanFit Vanilla 100% Whey Protein
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 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

Wet Ingredients:

  • 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.


  • 250g Light Cream Cheese
  • 1 Scoop (32g) LeanFit Vanilla 100% Whey Protein
  • 2-4 Tbsp Almond Milk or choice
  • Maple syrup if you like a little sweeter
  • Crushed Walnuts

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!

Macros: (Includes frosting)

Calories: 232 | Carb: 22g (7g fiber/11g sugar) | Fat: 11g | Protein: 10g


Dark Chocolate Protein Eggies


Happy Easter! These eggies are super easy to make an alternatively can be made into balls or bars if desired. Enjoy!



•1/4Cup + 2Tbsp Chocolate protein powder LeanFit Protein
•1/4Cup Cacao or Cocoa powder
•1/4Cup Coconut flour or Casein
•1/4Cup + 2Tbsp Almond milk or choice
•2Tbsp EnjoyLife chocolate chips

50g Dark chocolate
1tsp coconut oil

Combine protein powder, cacao powder and coconut flour with fork; add almond milk and mash together until combined (should be thick batter), add chocolate chips and mix in until incorporated. Line dish with parchment paper. Using small cookie scoop or your hands scoop even portions out and place on parchment lined sheet. With your hands create “egg” shapes and place back on parchment lined sheet, place in fridge while you prepare chocolate. Melt chocolate in double boiler and add coconut oil and stir until all melted. Drizzle and dip eggies with chocolate (I did half whole chocolate shell and half chocolate drizzle). Yield 9-12 eggies.

Macros (12): (using coconut flour/includes topping)
Calories: 74 | Fat: 4g | Carb: 6g | Protein: 4g

recipe note: If you like a sweeter treat add 1-2Tbsp maple syrup or pinch of stevia.



Recipe adapted from ProteinPow recipe on

Chocolate Peanut Butter Eggs


I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.



•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)

Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined.  Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.




Protein Pancakes – 6 Recipes

So I share alot of my pancake recipes on Instagram but haven’t posted one on my blog in a while so I decided to share 5 6 recent high protein low fat pancake recipes! I use Kaizen Naturals whey for most of my recipes but any other whey will work just make sure the grams are the same when measuring. I also use casein to get the extra protein with little fat and carbs, if you don’t have any just replace it with more protein powder. All recipes have full macronutrient profile and include all toppings. Here we go ⬇

Pumpkin Protein Pancakes



•1 scoop (31g) Kaizen Naturals chocolate natural whey protein powder 
•1/2 scoop (15.5g) Muscletech gourmet chocolate casein
•2Tbsp oat flour
•1/2 tsp cinnamon
•1/2 tsp baking powder
1/2 Cup egg whites
•1/3 Cup pure pumpkin piree
1/3 Cup frozen raspberries, thawed

Preheat frying pan with coconut oil over medium heat. Combine all dry ingredients in bowl then whisk in egg whites and pumpkin. Pour into preheated pan and fry until small bubbles form and sides start to dry, flip and cook for 30 more seconds. Repeat with remaining batter. Top with raspberries.

Calories: 338 | Fat: 3g | Carbs: 24g | Protein: 55g


Chocolate Protein Pancakes



☆3Tbsp Oat flour
☆1-1/2 (46.5g) Scoop Kaizen Naturals chocolate natural whey protein
☆1/2 (15.5g) Scoop MuscleTech gourmet chocolate casein
☆1 scoop MuscleTech Glutamine (optional)
☆1/2 tsp cinnamon
☆1/2 tsp baking powder
☆1/4 Cup unsweetened applesauce
☆1/2 Cup egg whites

☆1/3 Cup 0% Greek yogurt
☆1/3 scoop (10g)KaizenNaturals Chocolate natural whey protein
➡Mix whey protein into Greek yogurt until smooth.

Preheat frying pan with coconut oil over medium heat. Combine all dry ingredients in bowl then whisk in egg whites and applesauce. Pour into preheated pan and fry until small bubbles form and sides start to dry, flip and cook for 30 more seconds. Repeat with remaining batter. Layer with Greek yogurt and top with raspberries and sprinkles.

Macros (includes topping):
Calories: 538 | Fat: 5g | Carbs: 37g | Protein 85g


Cookies & Cream Protein Pancakes


•1 Scoop (44g)Allmax HexPro  Cookies & Cream protein powder 
•½ Scoop (15.5g) Muscletech gourmet milk chocolate casein
•3 Tbsp Oat flour
•½ tsp baking powder
•½ tsp cinnamon
•¼ cup egg whites
•¼ cup unsweetened applesauce
•Splash of almond milk

Whisk together dry ingredients until well combined.  Add in egg whites and applesauce, whisking until combined, add in almond milk as needed to get right consistency.  Fry in preheated pan appx. 1 min per side. Serve with topping.

•0% Greek yogurt
•1% cottage cheese
•Allmax Hexpro Cookies & Cream protein powder
•Chopped 70% Lindt Cacao Square

In food processor combine greek yogurt, cottage cheese and protein powder until smooth ( I didn’t measure but about 1/3 cup each yogurt, cheese and 1/2 scoop protein – used for two servings). Layer pancakes and top with chopped chocolate. Enjoy!

Calories: 530 | Fat: 10g | Carbs: 39g | Protein: 70g

Vanilla Protein Pancakes with Berries



🍓3 Tbsp oat flour
🍓1 scoop Kaizen Naturals vanilla natural whey protein
🍓3 Tbsp Muscletech vanilla ice cream platinum casein
🍓1/2 tsp cinnamon
🍓1/2 tsp baking powder
🍓1/4 cup unsweetened apple sauce
🍓1/2 cup egg whites
🍓1/2 tsp pure vanilla extract
🍓1/2 cup frozen raspberries, melted
🍓2 small strawberries, chopped.

Combine dry ingredients then add wet. Whisk until well combined (if need more liquid add some almond milk, I didn’t). Fry in preheated frying pan. Serve and top with berries.

Macros including topping:
Calories: 399 | Carbs: 36g | Fat: 5g | Protein 55g
Chocolate Peanut Butter Banana Protein Pancakes



•1 scoop chocolate whey protein
•1/3 cup oats
•1/2 tsp baking powder
•1/2 tsp cinnamon
•1/2 banana mashed
•1 egg
•2 tsp peanut butter at room temp mixed with 2 Tbsp almond milk 
•1/4 cup almond milk (may need more)

Combine dry ingredients in bowl, set aside.  In another small bowl mash peanut butter with 2 Tbsp almond milk until liquidy, mash banana into peanut butter then whisk in egg and almond milk, add to dry ingredients and whisk until smooth adding more almond milk if needed.  Cook in preheated pan. For the drizzle I did the same with peanut butter and almond milk to get liquidy drizzle, also I melted a square of 85% Lindt cacao chocolate and whisked in a couple tablespoons of coconut milk until I got drizzle texture. Topped with remaining 1/2 banana.  Enjoy.

Macros: (includes all toppings)
Calories: 502 | Carbs: 54g | Protein: 35g | Fat: 19g
Shamrock Vanilla Protein Pancakes


Pancake ingredients :

🍀1/4 cup large flake oats
🍀1 scoop Kaizen Naturals vanilla whey protein
🍀1/2 tsp cinnamon
🍀1/4 cup unsweetened apple sauce
🍀1/2 cup egg whites
🍀1/2 tsp pure vanilla extract
🍀1 cup spinach

🍀3/4 cup blueberries
🍀1 tsp coconut palm sugar

Start blueberries and coconut sugar in saucepan, bring to a boil, reduce heat and simmer until thick. Combine all pancake ingredients in small blender (I used my handy personal Duronic blender). Pour palm size cakes in preheated frying pan, flip when you start to see air bubbles form on top. Serve and top with berry compote.

Macros including topping:
Calories: 363 | Carbs: 41g | Fat: 3g | Protein 43g |

That last one was a bonus! Happy Easter everyone🐰🍫🐇✌

Carrot Cake Muffins

These mini carrot cakes turned out really moist and dense but that’s how I like them, hope you enjoy! High in vitamin A they are a great snack!



Yield 12-16

•1½ Cups Spelt flour
•1 tsp baking powder
•Pinch salt
•1 tsp cinnamon
•½ Cup Xylitol / Coconut Sugar (I used ¼ Cup each or use preferred)
•1/3 Cup Raisins
•1/3 Cup walnuts, roughly chopped
•2/3 Cup unsweetened applesauce
•¼ Cup coconut oil, melted  
•2 tsp pure vanilla extract
•¼ Cup almond milk or use preferred
•1 packed Cup shredded carrot

➡Preheat oven to 350º and line muffin tins (I used square silicone liners). Combine dry ingredients in large bowl, set aside. In separate bowl combine all wet ingredients and then pour into dry ingredients, folding in and placing immediately into prepared muffin cups. Bake 20 minutes, allow to cool before removing from tray/liners. If frosting desired, allow muffins to
cool in fridge before frosting.





•250g Cream cheese
•3 Tbsp 0% greek yogurt
•1/3 Cup organic powdered sugar
•1 tsp pure vanilla extract

➡Combine all ingredients in food processor and process until smooth and creamy. Pipe muffins and sprinkle with more chopped walnuts.