Looking for a quick energy pick me up, be sure to make these! I made them a few days before giving birth to my first child and they are lifesavers for when you need a quick snack. Of course you don’t need to be pregnant or postpartum to enjoy these yummy bites. When researching recipes for these balls the most common ingredients are oats, peanut butter, honey and flax seed. I opted to add some protein powder to mine as I like the extra protein boost.
Here is the recipe:
Lactation Energy Balls
- 1 Cup creamy nut butter (I used half peanut and half almond butter)
- 2⁄3 Cup raw honey
- 2 Cups old fashioned oats
- ½ Cup ground flaxseed
- ¼ Cup LeanFit CompleteGreen Organic protein powder
- ¼ Cup shredded coconut
- 2⁄3 Cup chocolate chips
- Combine nut butter and honey until smooth (heat nut butter if hard). Combine all dry ingredients together and add to nut butter/honey mixture and mix with spatula/wooden spoon until well combined. Using small cookie scoop or your hands roll into small tablespoon sized balls. Place on parchment lined dish. Store in fridge or freezer.
Yield: 50 Tablespoon size balls
Happy St. Patrick’s Day! 🍀💚🍀
Mint Oreo Protein Cheesecake Bars
- 300g (22 cookies) Mint Oreo cookies
- 2 Tbsp. Coconut oil, melted
- 500g cream cheese at room temperature
- ½ cup plain Greek yogurt
- 1 large egg
- 3 egg whites
- ⅓ cup Xylitol
- 1½ scoop (48g) LeanFit vanilla whey isolate
- 1 tsp pure peppermint extract
- Green food colouring (about 8-10 drops)
- Melted chocolate for drizzling if desired
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.
7. Drizzle bars with melted chocolate if desired.
8. Store covered in fridge for up to 7 days.
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.
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.
Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽
Spinach Protein Muffins
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•1 tsp pure vanilla extract
•¼ cup almond milk
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.
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)
•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.
With Valentine’s day coming up I decided to make these yummy raspberry gems. I’ve made a similar version to this before without protein powder but I love trying to create a healthy treat with an extra protein boost so I altered my old recipe and they turned out great! See the recipe below.
• ½ Cup old fashioned oats
• ½ Cup raw cashews
• ⅔ Cup Slightly thawed raspberries
• 1 Scoop (30g) LeanFit CompleteGreens protein powder
• 1 Tbsp Maple syrup
• 140g Dark Chocolate, chopped
• 1 Tbsp Coconut oil
Set raspberries out to thaw for about 15 minutes. In food processor add oats and cashews and process until little bits. Add protein powder, slightly thawed raspberries and maple syrup, process again until you get a paste like texture. Line a cookie sheet or flat surface with parchment paper and using a small cookie scoop or tablespoon portion out truffles onto parchment lined dish. Place in freezer to set for about 30 minutes. Combine your chocolate over double boiler and melt, stir in coconut oil until melted and remove from heat. Remove truffles from freezer, if needed roll slightly with hands to smooth out ball shape. Coat each truffle with chocolate and place back onto parchment lined dish, sprinkle with freeze dried fruit or chopped nuts if desired *see note. I used freeze dried pomegranate seeds chopped up. Drizzle with extra chocolate if desired. Can be stored in fridge or freezer (If storing in freezer, allow 20-30 minutes to thaw before serving). Yield 18 truffles.
*NOTE: If you would like to sprinkle with freeze dried fruit or nuts make sure as soon as you coat 1 truffle in chocolate sprinkle prepared topping onto chocolate before it hardens.