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.
•2 Large bananas
•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
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
Chocolate Protein Balls
•1-1/2 Scoops (47g) LeanFit Protein Chocolate 100% Whey
•2Tbsp Coconut flour
•1 Tbsp Nut Butter (I used Peanut Butter Co. Dark Chocolate Dreams)
•2-1/2Tbsp Almond milk
•Chocolate chips if desired
➡Mash all ingredients except chocolate chips together and then knead with your hands to incorporate all ingredients. Portion into 4 and roll into balls, poke with chocolate chips if desired. EAT!
Macros per ball:
Calories: 88 | Carb: 4g | Fat: 3g | Protein: 11g
I also made them with Vanilla LeanFit Protein and rolled in shredded coconut. My new favourite go to protein ball!!
It’s world vegan month and I love creating raw vegan treats so I whipped up these masterpieces! Adapted somewhat from my lemon coconut truffles. These seriously take 5 minutes to make!
•1/2 cup almond meal
•1/2 cup coconut flour
•2 Tbsp extra virgin coconut oil
•3 Tbsp peanut butter (or any nut/seed butter)
•1Tbsp maple syrup
•1tsp pure vanilla extract
•2Tbsp fresh squeezed orange juice
•1tsp orange zest
•Dash pink Himalayan salt
•Chocolate chips as desired
Place all ingredients except chocolate chips in food processor and pulse into well combined, should look somewhat crumbly but will stick together. Roll into 10 balls, place on parchment lined sheet and stick with chocolate chips if desired (if you add chocolate chips before rolling they will be harder to roll as they kinda fall apart *I did this-just extra careful). Enjoy! Store in fridge.
It’s been quite a while since I’ve made potato pancakes … like 8-10 years I would say! I had a craving for them today and whipped up these yummy cakes. Topped mine with plain 0% greek yogurt, green onions and a piece of double smoked Glenwood Meats bacon.
•3 medium russet potatoes, peeled and shredded
•1/2 Cup chopped onion
•2 Tbsp oat flour
•1/4 tsp baking powder
•1/2 tsp onion powder
•1/2 tsp pink salt
•1/2 tsp fresh ground pepper
•1/4 Cup coconut oil
•Toppings as desired
Peel and shred potatoes (I used my food processor with the shred blade). Pat potatoes dry with paper towel, place in large bowl with chopped onion. Combine eggs, flour, baking powder and seasonings in separate bowl then add to potatoes and mix together with fork until well incorporated. Preheat pan with coconut oil over medium heat. Dollop potatoes (about fist sized) onto hot pan and press down with fork, cook for about 3-5min per side or until nicely browned. Place on paper towel to soak up grease and repeat with remaining batter. Serve with plain greek yogurt or sour cream, bacon bits and scallions or whatever you prefer. Serves 3-4.
Perfect fall cookie! Totally guilt free and delicious. Very easy to make and with oats is gluten free!
Here is the recipe
Apple-Cran Oatmeal Cookies
•1/2Cup Oat Flour
•1/3Cup Xylitol or sweetner of choice
•1 tsp baking powder
•1/8tsp pink salt
•2tsp ground cinnamon
•1 Egg white
•1Tbsp coconut oil, melted
•1/2Cup unsweetened applesauce
•1 tsp pure vanilla extract
•1/2 apple peeled & diced (I used granny smith)
•1/4Cup dried cranberries or chopped dates (or both)
Preheat oven to 350ºF. Combine oat flour, oats, xylitol, baking powder, salt & cinnamon in bowl. Whisk together egg white, coconut oil, applesauce & vanilla in large mixing bowl and mix well. Add dry ingredients to wet and combine well. Fold in apples and chopped dates / cranberries. Scoop tablespoon size portions onto parchment lined cookie sheet and press down slightly. Bake for 12 minutes or until edges are slightly browned. Cool on wire rack. Yield 22.
This is seriously one of the best guilt free desserts I’ve ever made! Coconut and chocolate together is so delicious! If you’ve never tried making avocado mousse before you must try. This is how I made the filling for this pie plus swirled in coconut cream. The crust is so simple to make from flaked coconut, maple syrup and coconut oil. Hope you enjoy. Recipe is posted below.
Coconut Chocolate Swirl Cream Pie
•1 cup shredded coconut
•2 Tbsp maple syrup
•½ Tbsp coconut oil
Chocolate Avocado Mousse:
•¼ Cup maple syrup
•¼ Cup Cacao powder
•1 Tbsp coconut oil
•1 Can coconut milk, refrigerated (top cream only)
Chocolate swirl top:
•2 Tbsp maple syrup
•1 Tbsp cacao powder
Or use your favorite chocolate melted
1. In a food processor combine all of the ingredients for the crust and pulse until combined. Cut parchment circle for bottom of your mini springform pan and press (you can use ramekin or pie dish but may not be as easy to get out).
2. Clean your food processor bowl and combine all the ingredients for the chocolate mousse and process until smooth. Set aside.
3. Scoop the solid coconut cream off the top of the can (reserve liquid part for use later) and whisk together until smooth.
4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust (you may have a little extra – bonus!).
5. For the chocolate swirl mix together maple syrup and cacao powder until smooth. Drizzle chocolate over the top and run a knife through to create swirls (make extra chocolate to drizzle once served).
6. Cover and freeze for at least 6 hours. Thaw for 1 hour before serving. Can be stored in fridge or thawed in fridge overnight as well. Serves 4-6.
Drizzled with Lindt 70% cacao.
Scooping a bite.
Nomnom … look at that silky mousse.
These mini Meatloaves are perfect for grabbing for lunches or snacks on the go. I made large quantity just so I could have extras leftover for the week plus for dinner, here’s the recipe➡
•2lb Xlean ground beef
•1 Pack turkey bacon
•1 cup blanched chopped spinach (about 3 cups raw spinach)
•1/2 medium yellow onion, chopped
•2 cloves garlic, minced
•1/3 cup large flake oats (use almond meal for paleo)
•1 large egg
•Salt, Pepper, Oregano, Red chili flakes, Onion powder + any other seasonings of choice
Chop spinach and blanch, drain as much water as you can out. Mix all
ingredients except bacon together in large bowl until well combined. Line muffin tin with bacon, I cut bacon in half and then chopped little pieces off for the bottom. Take portion of meat mixture and make meatballs large enough for muffin tin and press meat into bacon lined pan. Bake in preheated 375ºF oven for approximately 25-35minutes or until well done. Serve with side of choice. I made 12 muffins plus extra meatballs. Enjoy.