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
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)
- 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.
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.
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.
Chocolate Protein Balls
•1-1/2 Scoops (47g) LeanFit Protein Chocolate 100% Whey
•2Tbsp Coconut flour
•1 Tbsp Nut Butter (I used Peanut Butter Co. Dark Chocolate Dreams)
•2-1/2Tbsp Almond milk
•Chocolate chips if desired
➡Mash all ingredients except chocolate chips together and then knead with your hands to incorporate all ingredients. Portion into 4 and roll into balls, poke with chocolate chips if desired. EAT!
Macros per ball:
Calories: 88 | Carb: 4g | Fat: 3g | Protein: 11g
I also made them with Vanilla LeanFit Protein and rolled in shredded coconut. My new favourite go to protein ball!!
Happy Easter! These eggies are super easy to make an alternatively can be made into balls or bars if desired. Enjoy!
•1/4Cup + 2Tbsp Chocolate protein powder LeanFit Protein
•1/4Cup Cacao or Cocoa powder
•1/4Cup Coconut flour or Casein
•1/4Cup + 2Tbsp Almond milk or choice
•2Tbsp EnjoyLife chocolate chips
50g Dark chocolate
1tsp coconut oil
Combine protein powder, cacao powder and coconut flour with fork; add almond milk and mash together until combined (should be thick batter), add chocolate chips and mix in until incorporated. Line dish with parchment paper. Using small cookie scoop or your hands scoop even portions out and place on parchment lined sheet. With your hands create “egg” shapes and place back on parchment lined sheet, place in fridge while you prepare chocolate. Melt chocolate in double boiler and add coconut oil and stir until all melted. Drizzle and dip eggies with chocolate (I did half whole chocolate shell and half chocolate drizzle). Yield 9-12 eggies.
Macros (12): (using coconut flour/includes topping)
Calories: 74 | Fat: 4g | Carb: 6g | Protein: 4g
recipe note: If you like a sweeter treat add 1-2Tbsp maple syrup or pinch of stevia.
Recipe adapted from ProteinPow recipe on bodybuilding.com
Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂
I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.
This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.
Here’s the recipe:
•1-1/2 Cup cooked quinoa
•1 medium bell pepper, chopped
•15 cherry tomatoes, halved
•1 lemon cucumber, chopped (add more cucumber if you don’t have)
•1/2 cucumber, chopped
•Handful cilantro, minced
•1 medium lemon, squeezed
•2Tbsp extra virgin olive oil
•Dash each dried spices: onion powder, oregano, garlic, S&P
Optional: Sprinkle of hemp hearts for top
Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.