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.
Perfect fall cookie! Totally guilt free and delicious. Very easy to make and with oats is gluten free!
Here is the recipe
Apple-Cran Oatmeal Cookies
•1/2Cup Oat Flour
•1/3Cup Xylitol or sweetner of choice
•1 tsp baking powder
•1/8tsp pink salt
•2tsp ground cinnamon
•1 Egg white
•1Tbsp coconut oil, melted
•1/2Cup unsweetened applesauce
•1 tsp pure vanilla extract
•1/2 apple peeled & diced (I used granny smith)
•1/4Cup dried cranberries or chopped dates (or both)
Preheat oven to 350ºF. Combine oat flour, oats, xylitol, baking powder, salt & cinnamon in bowl. Whisk together egg white, coconut oil, applesauce & vanilla in large mixing bowl and mix well. Add dry ingredients to wet and combine well. Fold in apples and chopped dates / cranberries. Scoop tablespoon size portions onto parchment lined cookie sheet and press down slightly. Bake for 12 minutes or until edges are slightly browned. Cool on wire rack. Yield 22.
Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!
Recipe as follows:
Makes 4 tarts (4″x4″)
- 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
- 1/2C coconut milk
- 1Tbsp agave syrup
- 1/2tsp pure vanilla extract
- Pinch pink Himalayan salt
- beet powder or beet juice for coloring
- 1/4C dates, soaked 10min in warm water
- 1/2C almonds
- 1/4C shredded coconut
- 1Tbsp coconut oil, melted
- Pinch pink Himalayan salt
- Soak your cashews.
- To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped. Stir in salt and coconut oil. Place in fridge.
- Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
- Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.
I made these yummy treats for pre workout snacks for the week, also is a good breakfast or grab and go snack! I didn’t really measure anything but this is what i can remember. Recipe as follows:
I made 12 muffins feel free to halve the recipe.
•1 small-medium yam or sweet potato, shredded
•2 thick slices yellow onion, chopped
•1/2 bell pepper, chopped
•2 cloves garlic, minced
•Handful of Spinach leaves, torn
•2 pieces bacon (nitrate/hormone free), chopped
•1/4C egg whites
•Seasonings-S&P, oregano or basil
•Coconut oil for greasing muffin tin
→Preheat oven to 400ºC.
→Shred yams and chop veggies/bacon up. Beat eggs and whites in dish (large measuring cup works good so easy to pour)with seasonings.
→Grease your muffin tin and evenly portion out shredded yams into muffin tins, then add torn spinach and rest of veggies/bacon evenly.
→Pour beaten eggs evenly over each cup, coming about 3/4 up the sides (they will rise).
→Place in oven and cook for about 30 minutes.
→Use knife or fork to lift from sides and bottom of tin, serve & enjoy or refrigerate for later ♡
I am so craving pancakes after 24 days of whole30 so I comprimised and came up with these puppies! I had this for my dinner♡ Recipe below↓
•1C Almond flour
•1Tbsp coconut flour
•1Tbsp maca powder (optional)
•1/2C unsweetened applesauce
•1/4C almond milk
•Coconut oil for pan
Combine all dry ingredients in bowl (use sieve for coconut flour). Mix wet ingredients in separate bowl and add to dry, mix until well incorporated. Heat pan with coconut oil over medium-low heat (if pan is too hot the cakes may stick and burn). Spoon 1/4C of batter into heated pan, flip once sides are dry and sturdy enough to flip and cook for another minute or two. Repeat with remaining batter, add more coconut oil if needed.
I used frozen berries, place berries in saucepan and cook over medium heat for 5-10min. That’s it. Start this before pancakes.
Serve pancakes and top with berry compote and extra fresh berries if desired ♡
Makes 8 small pancakes
Day 24 done … on the homestretch♡♥♡
Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18
- 1/4C Cashews
- 1/4C Hazelnuts
- 1/4C unsweetened coconut flakes
- 8 Dried apricots
- 32 Pitted dates
- Dash cinnamon
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.
- 1/2C Full fat coconut milk (coconut “cream” only)
- 1 Banana
- dash cinnamon
Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.
I love the weekends, on Saturday’s I cook pancakes and on Sunday’s I cook eggs so today decided to do skillet.
•2 small sweet potatoes / yams
•4 mushrooms sliced
•1/2 sweet onion chopped
•1 large clove garlic minced
•4 pieces turkey bacon, sliced into cube pieces
•1/2 tomato chopped
•1/2 avocado chopped
•1-2oz fat free feta cheese
Bring pot of water to boil. Peel sweet potatoes and chop into bite size cubes add them to boiling water and cook for 5 minutes. Heat skillet over medium heat, spray with oil and add drained potatoes once done boiling. Cook for 8-10 minutes then add mushrooms, onion, garlic and bacon. Cook for another 5-10 minutes. Cook eggs in another pan sunny side up. Place potato mixture on plate and top with eggs, chopped tomatoes, avocado and feta. Add fresh pepper if you like.