Almond Protein Fudge

Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try!

Recipe:

Almond Protein Fudge

Ingredients:

•2 scoops (65g) Chocolate whey isolate LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)

Method:

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 almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down. Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.

Try not to eat them all!

Macros: yield 24

Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g

Banana Bread Protein Donuts

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I just recently got my hands on a donut pan and finally got to make some donuts 🍩 These are low in fat and high in protein. Aka Pronuts!

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Recipe:

Ingredients
•1½ cup oats
•½ cup unsweetened applesauce
•½ cup whey protein powder (I used Kaizen Naturals vanilla whey)
•2 really ripe medium bananas
•1Tbsp fresh squeezed lemon juice
•1 tsp pure vanilla extract
•1 tsp baking soda
•1 tsp baking powder
•½ tsp salt
•1 tsp cinnamon
•1 Packet (1 tsp) stevia or 1/4 cup sweetener

Optional Icing:
•Plain fat free greek yogurt
•Vanilla protein powder

Optional toppings:
•Lindt mint dark chocolate, chopped
•Organic sprinkles
•Coconut PB Fudge Bites (recipe here)
•Chopped Nuts

Directions:
Preheat oven to 375ºC and grease donut pan. Blend all ingredients in blender or food processor until smooth and pour batter into ziplock bag, cut corner and pipe into donut pan. Bake for 10-12 minutes. Insert toothpick to ensure donuts are cooked thoroughly after 10mins, if no batter on pick then remove from oven and cool before icing. For icing take a few large scoops of greek yogurt and about 3/4 scoop of vanilla whey and mix until no clumps left. Dip donuts into mixture and top with optional toppings as desired. Makes 10 donuts.

Macros: (includes icing not topping/stevia used)
Calories: 100 | Fat: 1g | Carbs: 16g | Protein: 7g |

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Hope you enjoy!

Carrot Cake Muffins

These mini carrot cakes turned out really moist and dense but that’s how I like them, hope you enjoy! High in vitamin A they are a great snack!

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Recipe:

Yield 12-16

DRY:
•1½ Cups Spelt flour
•1 tsp baking powder
•Pinch salt
•1 tsp cinnamon
•½ Cup Xylitol / Coconut Sugar (I used ¼ Cup each or use preferred)
•1/3 Cup Raisins
•1/3 Cup walnuts, roughly chopped
WET:
•2/3 Cup unsweetened applesauce
•¼ Cup coconut oil, melted  
•2 tsp pure vanilla extract
•¼ Cup almond milk or use preferred
•1 packed Cup shredded carrot

➡Preheat oven to 350º and line muffin tins (I used square silicone liners). Combine dry ingredients in large bowl, set aside. In separate bowl combine all wet ingredients and then pour into dry ingredients, folding in and placing immediately into prepared muffin cups. Bake 20 minutes, allow to cool before removing from tray/liners. If frosting desired, allow muffins to
cool in fridge before frosting.

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Optional:

CREAM CHEESE ICING

•250g Cream cheese
•3 Tbsp 0% greek yogurt
•1/3 Cup organic powdered sugar
•1 tsp pure vanilla extract

➡Combine all ingredients in food processor and process until smooth and creamy. Pipe muffins and sprinkle with more chopped walnuts.

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Oat Caramel & Chocolate Slice

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So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.

▪Crust: 
•1-1/2C oats  
•2tsp vanilla 
•2Tbsp VitaFiber IMO (can use honey/agave) 
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer. 

▪Caramel: 
•2C dates 
•1/3C water 
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer. 

▪Chocolate: 
•2C almond milk 
•3-4Tbsp cacao 
•Sweetener to taste 
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
Or:
•1/2C Coco oil
•1/2C cacao
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)
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Chocolate Carrot Protein Muffins

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Mmm muffins … perfect on the go or preworkout snacks!  Recipe as follows:

▶Ingredients:

▶Dry:
•1/4C oats
•1/2C oat flour
•2Tbsp cacao powder
•1/4C almond meal
•1 scoop protein powder
•1tsp baking powder
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/8tsp ground cloves
•1/4C natural brown sugar
▶Wet:
•1 egg
•1/2C greek yogurt
•1/4C AlmondMilk
▶Fold in:
•1/2C packed grated carrot
•2Tbsp crushed Walnuts
•1/4C Raisins

▶Directions:
Mix all dry ingredients and then add wet, fold in remaining ingredients. Bake at 350°F for about 14-18 minutes (mine cooked for 16min) or until toothpick inserted comes out clean.
Yield 12 muffins.
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☆Chocolate Strawberry Waffles☆

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I love chocolate and strawberry and these turned out super yummy, infusing the strawberries into the batter is so delicious! Recipe as follows:

Yields 6 waffles

▶Ingredients:
→Dry→
•1Cup oat flour
•1/2Cup spelt flour
•1 scoop chocolate protein powder
•1tsp baking powder
•2Tbsp cacao powder
•1tsp cinnamon
•1Tbsp xylitol
•1/4Cup organic dark chocolate chips
•1Tbsp maca powder (optional)
•1Tbsp coconut water electrolytes (optional)
→Wet→
•1/2Cup unsweetened applesauce
•1-1/4Cup coconut milk (or your choice-may need more)
•6 large fresh strawberries
•1 egg
•1tsp pure vanilla extract

▶Directions:
Preheat waffle iron. Combine all dry ingredients in large bowl until well combined. In blender blend all wet ingredients until smooth.  Add wet to dry and whisk until combined,  add more milk if needed to get right consistency. Cook in greased waffle iron. Top with greek yogurt, strawberries and extra chocolate chips. Serve ♡

Eat→→→

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Carrot Cake Muffins with Cream Cheese Spicy Berry Compote Frosting

So I got this idea from Masterchef the other night. Big Wille made carrot muffins with a spicy berry compote … I knew I had to recreate it plus Chef Ramsey raved about it!! So you want the recipe, see below.  I made 12 large muffins and 9 mini muffins because I ran out of the large muffin liners.

 

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Recipe:

▶Carrot Muffins

▪Dry:
•1-1/2Cups Whole Wheat Pastry Flour
•1tsp baking soda
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/2tsp salt
▪Wet:
•1/4Cup coconut oil, melted
•1/2C Natural brown sugar, lightly packed (can use honey)
•1 egg, lightly beaten
•1tsp pure vanilla extract
•1Cup unsweetened applesauce
▪Fold in:
•1C shredded carrots
•1/2C raisins
•1/2C walnut halves, once measured crush

▶Directions:

1. Preheat oven to 350ºF. Line muffin tins with liners.

2. In large bowl whisk together all the dry ingredients.

3. Make a small well in the centre of the dry ingredients and add the wet ingredients.

4. Stir ingredients together until just combined, do not overmix (some flour may still be seen).

5. Fold in the shredded carrots, raisins and walnuts just until combined.

6. Spoon batter evenly among muffin liners. Bake for 18-20min (for minis I only cooked for about 13min) or  until a inserted toothpick comes out clean.

7. Remove to a wire rack to cool completely before frosting.

▶Cream Cheese Frosting

•6oz Cream Cheese
•1/2Cup plain greek yogurt
•1tsp pure vanilla extract
•1/3C raw honey (use more if needed)
•1Tbsp fresh squeezed lemon juice

▶Directions:

1. Using hand mixer mix all ingredients until smooth.  Place in fridge.

▶Spicy Berry Compote

•2Cups Raspberries
•1Tbsp raw sugar
•1/2tsp ground cinnamon
•1/8tsp ground cloves
•1/8tsp ground nutmeg
•1/8tsp cayenne pepper

▶Directions:

1. Combine all ingredients in saucepan, bring to a boil, once boiling lower heat and simmer for about 15min until it’s thick and you get a jam like texture. Cool completely.

▶To frost the muffins:

Using a piping bag spoon some of the compote mixture down one side of piping bag, then spoon cream cheese mixture down the other side (use about 2/3rds cream cheese frosting and 1/3rd berry compote in bag). You may need to squeeze a little out first to get the swirl design.  Pipe muffins and serve.
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Double Chocolate Cherry Bomb Cookies

I love to bake! Cookies have such a bad rep so i came up with these healthy delicious double chocolate, cherry cookies.

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Recipe as follows→
Ingredients:
•1-1/2 cups flour (I used spelt) be scant on last 1/2 cup
•1/2 cup unsweetened cocao powder
•1/4 teaspoon salt
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon cinnamon
•1/2 heaping cup coconut oil
•3/4 cup raw sugar (Xylitol)
•1 egg
•1 teaspoon vanilla extract
•24 Fresh Cherries (can use maraschino)
> Chocolate sauce:
•3 oz. Organic chocolate chips
•1/4 cup full fat coconut milk 

Directions:
▶Preheat oven to 350 degrees F. In a bowl stir together flour, cocao powder, salt, baking soda, baking powder and cinnamon. In a large mixing bowl, cream coconut oil and sugar, add egg and vanilla and beat well. Gradually add flour mixture and beat until blended. The mixture will be rather dry but firm enough to shape them. Shape appx. 24 1Tbsp balls and press thumb into center to create cavity. Bake in preheated oven for 10-12 minutes then let cool completely (may need to recreate center cavity if it rises and If you use maraschino cherries you can bake them with the cookies).Prepare the chocolate sauce in a small saucepan, heat coconut milk and chocolate until melted and combined. Spoon some chocolate into the thumbprint of each cookie, top with cherry and drizzle more chocolate sauce. Place in fridge to harden. Best stored in fridge a keeps up to a week.
Yields 24 cookies. Enjoy!

Macros per cookie:
Calories 121 | Fat 8g | Carb 15g | Protein 2g

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Chocolate Peanut Butter Banana Chia Pudding

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I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓

▶Ingredients:
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4 banana
•1/4Cup chia seeds
•Frozen Raspberries

Directions:
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡

Chocolate Zucchini Loaf

One of my favourite vegetables is zucchini, I love it grilled, baked, fried and even in my baking with chocolate! See below for my recreated healthy version of chocolate zucchini loaf. 
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Recipe↓ 
▶Ingredients:
•1 C oat flour
•1 tsp cinnamon
•¼ tsp sea salt
•¾ tsp baking soda
•3 Tbsp unsweetened cocao powder
•¼ C coconut oil melted
•½ C xylitol
•¼ C demerara sugar (raw brown sugar)
•2 eggs  
•1 tsp vanilla
•¼ C Greek yogurt
•1½ C grated zucchini, patted dry
•½ C mini chocolate chips

▶Instructions: 
Preheat oven to 350 degrees. Grease and flour large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, salt and cocao powder in a small bowl until combined. Set aside. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and Greek yogurt. Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips. Pour into prepared 9″ bread pan (sprinkle extra chocolate chips over batter if desired). Bake for 50-60 minutes. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean. Let cool for about 20-30 minutes and remove from pan.
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