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.
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”
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut
•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
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds
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.
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
I whipped up this chili by my boyfriends request. He is usually the one that makes the chili in the slow cooker but we only had about an hour to cook so I did it the traditional stovetop way. Turned out delicious, didn’t take many pictures sorry.
•2-3 pounds ground bison (can use beef, turkey or veggie ground round)
•2tsp Extra virgin olive oil
•4 Celery stalks, chopped
•1 medium Onion, chopped
•2 medium Carrots, chopped
•6 Large Mushrooms, sliced
•1 medium Zucchini, chopped
•2 medium Bell peppers, chopped
•1 Jalapeño, diced (remove seeds if you don’t want spicy or omit)
•4 Garlic cloves, minced
•1 28oz can kidney beans, drained and rinsed
•1 28oz can crushed tomatoes
•1 6oz can tomato paste
•1 cup (1/2 jar) marinara sauce
•1/4 cup chili powder
•2 tsp cumin powder
•1 tsp coconut sugar or choice
•2 tsp onion powder
•2 tsp dried oregano
•1 tsp dried basil
•1/4 tsp cayenne pepper
•1 tsp pink Himalayan salt
•1 tsp fresh ground pepper
In large soup pot fry oil and ground bison over medium heat until just done (it’s ok for a little pink as you will be cooking more). While bison is cooking chop all your veggies up and then add all prepped veggies to cooked bison and fry for about 5-10 minutes more until somewhat soft. Add all your seasonings and stir well. Add crushed tomatoes, kidney beans, tomato paste and marinara sauce, stir until well combined. Lower heat and simmer for at least 30-40minutes stirring occasionally. Serve. Makes about 12× 1Cup servings.
I had leftovers for lunch the next day with ryvita crackers, avocado and cherry tomatoes.
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.
Perfect snacks to go! Good protein, carbs and low in fat! Only 85 calories a serving … I have 2 for my am snack! Nomnomnom:)
🍋1 Cup oat flour
🍋1/2 Cup vanilla whey protein powder
🍋1/4 tsp pink Himalayan salt
🍋1 tsp baking powder
🍋1/2 Cup freshly squeezed lemon juice
🍋6 egg whites (1/2 cup)
🍋2 tsp xylitol
🍋1 Cup unsweetened applesauce
➡Preheat oven to 350º. Grease 8×8 glass dish with coconut oil (or use parchment paper). In large bowl mix oat flour, whey, salt and baking powder together. In separate medium bowl mix together lemon juice, egg whites, xylitol and applesauce. Add wet ingredients to dry ingredients and mix until well combined. Pour into prepared dish and bake for approximately 25 minutes. Cool and slice into 12 squares.
Macros per serving: (12)
Calories: 85 | Carbs: 11g | Fat: 1g| Protein: 8g
I made them again … so so good!
I can’t begin to explain the taste of these little gems they are too good for words. The bottom is like a chewy fudgy brownie with a vanilla coconut cream topping. The hard part is only eating one of these! Recipe as follows⬇
➡Chocolate Almond Base:
•1-¼ scoop (appx. 45g) LeanBodyForHer Chocolate whey isolate protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds (plus extra for topping)
•Pinch Himalayan pink salt
•½ cup coconut butter, melted
•2 Tbsp VitaFiber IMO (or honey/agave/maple or rice syrup)
•¼ cup canned light coconut milk
➡Vanilla Coconut Top:
•¼ cup coconut butter, melted
•¼ cup canned light coconut milk
•2 Tbsp xylitol (or granulated sweetener of choice)
•1-½ scoop (appx. 65g) LeanBodyForHer Vanilla whey isolate protein
•¾ cup unsweetened shredded coconut
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your coconut butter (I slowly melt by placing in small saucepan with water and bring to
a boil until I can get my measurement out). Stir the coconut butter, coconut milk and VitaFiber or other sweetener into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan. Place in freezer for 30 minutes and start top layer.
In medium bowl mix together coconut butter and coconut milk, stir in xylitol or other sweetener. Add the protein powder ½ a scoop at a time until well combined and sticky, add shredded coconut and mix in with spatula until all is well incorporated. Press onto bottom chocolate layer and spread until even. Sprinkle slivered almonds over top pressing them lightly into top layer. Refrigerate overnight or flash freeze for about 1-2 hours if you can’t wait like me and slice into 18 squares. Store in fridge.
Notes/options: If you don’t have coconut butter any nut butter should work or cocoa butter it will just have different color and flavor. Feel free to use whatever protein as well. Macros based on original ingredients (IMO is very high fiber). If you would like to make this vegan/paleo feel free to use plant based protein powder.
➡Yield 18 squares
✅Macros per serving:
✅Calories: 146 | Carbs: 7g (fiber 4g/sugar 2g) | Fat: 12g | Protein: 6g