Banana PB Skillet Cookie

This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon! 

Top with ice cream!! 

Recipe:
Banana PB Skillet Cookie

Dry:
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt

Wet:

•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract

Add-in:

•½ cup dark chocolate, chopped or chips


Directions:

Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients.  Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.


Enjoy ✌😋

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Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles

Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

Protein Pancakes 5 Ways

In request to my lovely followers wanting protein pancake recipes I created this post of my top 5 protein pancake recipes. I use LeanFit Protein in all my recipes. My basic recipe, All-In-One recipe, pumpkin recipe, chocolate recipe and a single serve recipe. All recipes are gluten free using gf oat flour. Lots of subs can be made; ask questions and I can answer my best.

Recipes as follows➡ All corresponding pictures are below recipes.

ALL-IN-ONE PROTEIN PANCAKES 


➡Ingredients:

•3/4 cup oat flour (ground oats)
•3 scoops (61g) LeanFit Protein All-In-One
•1 tsp baking powder
•1 tsp cinnamon
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and pomegranate in picture).


BASIC PROTEIN PANCAKES


➡Ingredients:

 •3/4 Cup oat flour (ground oats)
•2 Scoops LeanFit Protein Chocolate or Vanilla Whey
•1 tsp baking powder
•1/2 tsp cinnamon
•1 Tbsp xylitol (or choice/omit)
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (melted chocolate, berries and coconut in picture) . 

*Note – Add 1 cup berries to batter for berry pancakes.



PUMPKIN PROTEIN PANCAKES

➡Ingredients:
•3/4 cup oat flour (ground oats)
•2 scoops (62g) LeanFit Protein vanilla or chocolate whey isolate
•1 Tbsp xylitol or sweetener of choice
•1 tsp baking powder
•1 tsp cinnamon
•1/4 tsp ground nutmeg
•1/8 tsp ground cloves
•1/8 tsp ground ginger
•1/8 tsp ground allspice (Omit all these spices for 1-2 tsp Pumpkin Pie spice if you have)
•1/2 cup pumpkin puree
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and persimmon in picture).


CHOCOLATE PROTEIN PANCAKES  


➡Ingredients:

•3/4 cup oat flour (ground oats)
•2 Scoops (62g) LeanFit Protein Chocolate whey
•2 Tbsp Cocoa powder
•2 Tbsp VitaFiber IMO Powder (Can sub sweetener of choice, ex. Xylitol,
stevia, coconut sugar, honey)
•1 tsp baking powder
•1/2 tsp cinnamon
•1/2 Cup Unsweetened applesauce
•1/2 Cup liquid egg whites or 2 eggs
•1/2 Cup almond milk + more as needed (until right consistency)

Chocolate drizzle:
•1Tbsp cocoa powder
•1Tbsp VitaFiber IMO syrup or maple syrup
•Splash of milk

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side.  Whisk together chocolate drizzle ingredients and top pancakes with dusting of cocoa powder if desired.  Makes about 10 fist sized pancakes.

 

SINGLE SERVE PROTEIN PANCAKES


➡Ingredients:

1/4 Cup oat flour (ground oats)
1 Scoop (31g) Chocolate or Vanilla whey protein LeanFit Protein
•1/2 tsp baking powder
•1/4 tsp cinnamon
•1/4 cup unsweetened applesauce
•1/4 cup liquid egg whites or 1 egg
•1/2 tsp pure vanilla extract
•1/4 cup almond milk or choice + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/4 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 4-5 fist sized pancakes. Toppings as desired (applesauce and mashed raspberries/chia seeds in picture).

Pumpkin Protein Cheesecake Squares

I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener! 


Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.


Recipe:

Pumpkin Protein Cheesecake Squares

Ingredients:

Crust:
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)


Filling:

•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder 
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•1 Egg
•2 Egg whites


Method:

  1. Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
  2. In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
  3. In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
  4. Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
  5. Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.


Macros: (Yield 16 squares)

Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g

Pumpkin Protein Donuts

Super easy donuts! High in protein and low  carb too! Recipe below 😋

Recipe:

Pumpkin Protein Donuts

Yield: 6

Donuts:
•½ Cup Vanilla Whey LeanFit Protein
•¼ Cup Coconut flour
•½ tsp Baking powder
•½ tsp Cinnamon
•1/8 tsp each ground nutmeg, ginger, cloves, all spice (or ½ tsp pumpkin pie spice)
•1Tbsp VitaFiber IMO Powder or sweetener of choice/omit
•½ Cup Pumpkin puree
•1/3 Cup Unsweet applesauce
•1/3 Cup Liquid egg whites
•1 tsp Pure vanilla extract

Icing:
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein

Method:
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in large bowl and mix until well combined. Add wet ingredients and whisk together until well combined.  Transfer batter to medium zip lock bag or piping bag and pipe into prepared donut pan. Bake for 10-12 minutes or until toothpick comes clean. Let cool on wire rack and place in fridge to cool further before icing. Whisk together icing ingredients with hand mixer until smooth. Ice donuts and add sprinkles if desired.

Macros: (Includes toppings)

Calories: 119 | Fat: 2g | Carb: 15g (9g fiber/4g sugar) | Protein: 15g

Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia)
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.

Raw Blackberry Mini “Cheesecakes”

​Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼

Blackberry Mini “Cheesecakes”

Ingredients:
Crust :

(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut


Filling:

•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice


Top layer:

•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Method:
Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.