Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.

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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 ✌😋

Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

Ingredients:
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Method:
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

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 Krispy Treats

A healthy version of rice krispy treats! It’s high in protein and fiber too .. bonus!!

Protein Krispy Treats

Ingredients:

Bottom layer:

•½ Cup natural peanut butter
•½ Cup (175g) VitaFiber IMO Syrup (Can sub honey/rice syrup ect.)
•1 tsp pure vanilla extract
•1 Scoop (32g) LeanFit Protein Vanilla whey protein powder
•2-½  Cups puffed rice cereal Natures Path Organic

Top layer:
•2 Tbsp coconut oil
•1 Tbsp cocoa powder
•1 tsp VitaFiber IMO Syrup (Can sub honey/rice syrup ect.)
•¼ Cup dark chocolate chips
•1 Scoop (32g) LeanFit Protein Chocolate whey protein powder

Method:
Grease 8×8 glass dish with coconut oil or line with parchment paper and set
aside. Combine peanut butter, VitaFiber syrup and vanilla in saucepan over medium heat, stir until smooth; about 3-5 minutes. Remove from heat and stir in protein powder until smooth, add puffed rice cereal and stir until combined.  Press into prepared pan and set aside. In same saucepan add coconut oil, cocoa powder, chocolate chips and VitaFiber (it’s ok if there is some PB residue left) and stir until melted over medium heat. Remove from heat and stir in protein powder until smooth. Spread evenly over puffed rice mixture and place in fridge to harden for at least 30 minutes before slicing. Keep in fridge for up to a week, they do keep at room temperature but not as long.

Macros per square: Yield 16
Calories: 136 | Protein: 6g | Fat: 7g | Carb: 20g