Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.
The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.
Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.
Here is the recipe 👇🏽
Peanut Butter Cup Cookies
•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups
Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.
Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.
Yield 32-40 cookies
Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.
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
- 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
- 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
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
One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!
I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.
Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!
- 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
- 3 Garlic cloves, sliced in half
- 3 Whole star anise
- 2 Whole cloves
- ½ Cinnamon stick
- 10 Peppercorns
- 5 Cups Bone broth or whole30 approved broth
- 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
- ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
- 1 Cup Bok choy, chopped (alternate kale or spinach)
- ½ Yellow onion, thinly sliced
- ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
- 1 Medium Zucchini, spiralized or julienned
- Cilantro and lime for garnish
- Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
- Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
- Strain the broth removing all the spices and return broth to medium heat.
- Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop.
- Spiralize or julienne your zucchini and place into serving bowls.
- Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!
Hope you enjoy as much as I did. I had leftovers for lunch!
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.
Pumpkin Protein Cheesecake Squares
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)
•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)
•2 Egg whites
- 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.
- 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.
- 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.
- Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
- 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
Super easy donuts! High in protein and low carb too! Recipe below 😋
Pumpkin Protein 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
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein
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
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).
Protein Tootsie Rolls
- 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) – optional
- 1/8 tsp. Himalayan pink salt
- ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
- 2 Tbsp. Coconut oil
- ½ tsp. Pure vanilla extract
- In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
- 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.
- 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.
- 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.
- 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.
I’ve seen a lot of these fruit “pizza’s” posted and finally got around to making one. I failed a couple times but this time it hit the spot! I use LeanFit 100% whey protein in both the crust and the greek yogurt topping, a great product that I use everyday! The raspberries, strawberries and 1 lone ripe blueberry come freshly picked from my garden this morning! My raspberry bush is a super producer this year; I got over 2 cups this morning and will get that tomorrow too! 🍇
Fruit Protein Pizza
•1/2 Cup large flake oats
•2 Tbsp LeanFit Vanilla Whey
•1/2 tsp cinnamon
•1 Tbsp almond milk
•2 Tbsp unsweetened applesauce
•1/4 tsp pure vanilla extract
Preheat oven to 325ºF and line baking sheet with parchment paper. Mash all ingredients together in bowl with fork and scoop onto parchment lined baking sheet, spread out evenly into round shape approximately 1/4″ thick, bake for about 10 minutes and let cool.
•1/4 Cup greek yogurt mixed with 2 Tbsp LeanFit vanilla whey
•Fruit as desired – I used sliced strawberries, raspberries, kiwi and banana.
➡Top cooled crust with greek yogurt and arrange berries.
I then drizzled it with melted chocolate and peanut butter mixed with hot coffee to get drizzle consistency.
And enjoy! Grab a napkin 😊
Makes 1 serving.