Lemon Coconut Protein Doughnuts

National doughnut day calls for a new doughnut recipe. I thought lemon and coconut sounded pretty good so I created this delicious recipe🍋🍩

I use VitaFiber syrup in my recipe but you can substitute any sticky sweetener such as maple syrup or honey. VitaFiber is a high fiber sugar substitute. Check their website out for more info, It’s an amazing product.

For protein I use LeanFit, they have an All-in-One protein that bakes amazing which I used in this recipe. A plant based or whey protein should still work ok if that’s what you have on hand, using whey might lead to a little drier doughnut though.

Here is the recipe 👇🏽

Lemon Coconut Protein Donuts

Ingredients:
Yield 8-10 donuts

DONUTS:
½ cup oat flour
½ cup LeanFit All-in-One protein powder
1 tsp baking powder
½ tsp cinnamon
¼ cup shredded coconut
¼ cup applesauce
¼ cup VitaFiber syrup or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp pure vanilla extract
1 tsp apple cider vinegar
1 egg

FROSTING:
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice

Coconut & lemon rind for garnish

Directions:

Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in bowl. Whisk together wet ingredients in separate bowl then fold the wet into dry ingredients. Place batter into a Ziploc or sandwich bag, cut corner and pipe into donut tray. Bake for 10-12 mins. Repeat with remaining batter. Let donuts cool before frosting. Whisk frosting ingredients together until smooth and spread onto donuts, garnish with shredded coconut and lemon rind.

Superfood Protein Bars

These homemade protein bars are very easy to make, full of nutrients, peanut butter and chocolate! Of course you could omit the chocolate but I don’t recommend 😉

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They are gluten free, high in protein and vegan when using plant based protein powder. You can also use whey protein if desired.

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Here is the recipe:

Superfood Protein Bars

Ingredients:

•2 Cups large flake oats (divided)
•½ Cup protein powder (I used Vega vanilla)
•½ Cup mini chocolate chips (enjoy life foods)
•½ Cup chia seeds or ground flax (I used ¼ cup of each)
•½ Cup chopped dried fruit or raisins (I used chopped dates)
•1 Cup natural peanut butter
•½ Cup Almond / Coconut milk
•¼ Cup Maple syrup or VitaFiber

Method:

Pulse 1½ cups of oats in food processor until flour consistency (if you have oats ground yield about 1¼ cup grounded). Add all ingredients in bowl and mix with a hand mixer until well combined. Line 8×8 dish with parchment paper and press down evenly. Place in fridge to harden up for about 1 hour. Slice into 18 bars. Drizzle with extra chocolate if desired.

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Chocolate Swirl Protein Cheesecake

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Cheesecake for the win! And as a post workout snack even more of a win! This cheesecake is high in protein and low in carbs … if you ex the chocolate chips it would be even more low carb but then it wouldn’t be a swirl cheesecake 😝

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Just delicious!

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Recipe:

Chocolate swirl protein cheesecake

Crust:
•1C graham cracker crumbs (I used about 200g chocolate bunny grahams ground into very fine crumbs)
•3Tbsp coconut oil, soft

Filling:
•1/2Cup dark chocolate chips (enjoy life foods)
•250g cream cheese
•1Cup 1% cottage cheese
•1¼Cup Plain 0% greek yogurt
•1 Egg
•2tsp pure vanilla extract
•½Cup xylitol
•3 scoops (93g) vanilla whey protein powder (I used Kaizen Naturals)

Method:
Preheat oven to 300ºF. Prepare springform pan, grease and line sides with parchment if desired (greasing should work just fine). Make the crust, if you use bunny graham’s like me I pulsed them down to very fine crumbs in my food processor then added in the coconut oil. Press into springform pan evenly, set aside.  Start the filling, melt the chocolate in double boiler or microwave and set aside to thicken slightly. In food processor mix remaining filling ingredients until smooth and pour ½ over crust. Drizzle ½ of melted chocolate and swirl with toothpick, pour remaining batter over then drizzle and swirl remaining chocolate on top. Bake 1 hour, turn off oven, prop door and let sit for another 45min-1hr. Place in fridge overnight.

Serves 16
Macros:
Calories: 202 | Fat: 10g | Carbs: 17g (fiber 1g/sugar 7g) | Protein 13g

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Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

Dark Chocolate Panaforte

This week’s challenge for a contest I participate on instagram … Creating a yummy healthified Italian dessert.

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I did a little research on different Italian desserts and I stumbled upon Panaforte! An Italian dessert containing fruits, nuts and a whole lotta sugar … I had to healthify it. Back in 1205 this dessert was actually paid to monks and nuns of a local monastery as a tax or tithe which was due on the 7th of February of that year (source-wiki). This dessert is very decadent, spiced nicely and very sticky!

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The final product … keep scrolling for recipe at bottom…

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Popping it out of the pan can be tricky but with a knife around the sides and under bottom it came out not too bad.

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Cut that baby in half! Success!

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Slice it up.

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Use parchment or wax paper to keep separated after sliced.

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Recipe:

Yield: Makes 1 – 4″ round mini cake (cut into 16 pieces)

Ingredients:

•1/2 cup chopped dates
•1/3 cup whole almonds
•1/3 cup shelled pistachios
•1/4 cup spelt flour (or flour of choice)
•2 tsp cacao powder
•30g dark chocolate (I used Lindt 70% cacao – about 4 squares)
•1/4 cup raw honey (use maple syrup or agave for vegan)
•1/4 cup coconut palm sugar
•1 tsp water
•Pinch each cloves, cinnamon, ginger, allspice, nutmeg (all ground)

Method:

1. Preheat oven to 325°. Grease mini 4″ springform pan with coconut oil, set aside. If you don’t have mini springform pan you can use small pie dish just make sure to line with parchment paper or grease well.

2. Chop dates and add to medium bowl with nuts, flour and cacao, mix well.

3. Melt chocolate over double boiler or microwave until just melted. Set aside and start honey mixture right away.

4. Mix honey, coconut sugar, water and spices in saucepan over medium high heat. Bring to boil, remove from heat immediately and stir in melted chocolate, mix until well combined. Pour over flour/nut mixture and combine well, things will get sticky. I used metal spoon to incorporate well.

5. Press mixture into prepared dish and press down (may need some parchment) with spoon.

6. Bake in preheated oven for 15 minutes. Remove from oven and cool on wire rack. Once chilled place in fridge overnight or for at least 6-8 hours.

7. Remove from pan, using knife down sides and under bottom to get out. Slice immediately (I sliced into 16 pieces). Store in fridge. Use wax or parchment paper to separate as they will stick together.

Enjoy!

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Lemon Coconut Truffles 🍋

A yummy little lemony treat to share with you.

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Ingredients:

🍋1 Cup unsweetened desiccated coconut plus 3 Tbsp for coating
🍋1/2 Cup almond meal
🍋2 Tbsp extra virgin coconut oil
🍋2 Tbsp Canadian maple syrup
🍋1/2 large lemon juiced and zested (about 1Tbsp of zest)
🍋1/2 tsp pure vanilla extract
🍋Pinch pink Himalayan salt

Method:

➡In food processor combine all ingredients until you can form dough. Using your hands form balls.  In separate bowl combine the extra coconut, toss balls until well coated. Place on parchment lined dish and set in fridge for at last 30 minutes. Makes 12 truffles. Keep stored in fridge.

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Tex-Mex Casserole

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Wowzers this was a hit! I love easy dinners and this was pretty easy to make.  I adapted the recipe from Popular Paleo with few alterations. My version below.

Ingredients:
1lb grass fed ground beef
•2 large handfuls baby spinach
•1Cup carrots, diced
•1Cup parsnip, diced
•1-1/2Cups zucchini, diced
•1-1/2Cups green bell pepper, diced
•4 mushrooms, sliced
•1/2 medium yellow onion, diced
•3 cloves garlic, minced
•14oz can organic diced tomatoes
•1Tbsp bacon fat
•1/4Cup homemade taco seasoning
•5Cups shredded sweet potatoes/yams
•1/3Cup coconut oil, melted
•1/2tsp onion powder
•1/2tsp chili powder 
•1/2tsp ground coriander
•Salt and pepper
Garnish: Cilantro, avocado, hot sauce

Directions:
1. Preheat oven to 375ºF.
2. Chop all veggies, melt fat in large saucepan over medium heat and add all veggies except spinach. Sauté until just tender then add spinach and cook until spinach is wilted. Remove veggies from pan and set aside.
3. In same pan cook ground beef with taco seasoning until well done.
4. While ground beef is cooking peel and grate sweet potatoes (I used my handy food processor with the grating disk). Immediately pour melted coconut oil over potatoes and toss with hands. Sprinkle the onion powder, chili powder, ground coriander and S&P over potatoes and toss until well combined. Set aside.
5. Once beef is done add the vegetable mixture and diced tomatoes to pan and cook for few more minutes to let flavors develop.
6. Transfer the veggie/meat mixture to a large baking dish (I used my dutch oven-you will need a pan at least 9×13″ big). Top with seasoned sweet potatoes.
7. Cover and bake in preheated oven for 30min. Remove cover and broil for 5min. Let stand 10min.
8. Serve and garnish.
Serves 6-8
Enjoy✌

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Gingerbread Truffles

It’s getting closer to Christmas every day, my Christmas baking has begun! Well these truffles are no bake so I should say my Christmas food creating has begun!
If you are looking for a gingerbread treat … these truffles are for you!

Step by step instructions below⬇

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Ingredients:

Truffle:
• ¼ cup coconut oil, room temperature
• ¼ cup unsulphered blackstrap molasses
• ½ cup natural organic brown sugar, lightly packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground allspice
• ½  teaspoon ground cinnamon
• 1¼ teaspoons ground ginger
• ¼ teaspoon Himalayan pink salt
• 1¼ cups Oat flour

Coating:
• 7 ounces (appx heaping 1 cup full) organic white chocolate drops
• 2 tsp Virgin coconut oil
• 2 TruJoy Organic candy canes, crushed

Directions:

In large bowl beat coconut oil, molasses and sugar with hand mixer for about 2 minutes until well combined and no clumps left from coconut oil. Beat in vanilla extract and spices.  Mix in oat flour ¼ cup at a time until well incorporated, the dough may be crumbly but you can use your hands to form dough – if too dry add milk 1tsp at time to get firm dough). Place in fridge for about 30 minutes to firm up.

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Line baking sheet with parchment paper. Form tablespoon size balls rolling in between your palms, place on prepared sheet. Flash freeze for 10 minutes while you prepare your chocolate coating.

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Crush your candy canes. Melt chocolate over double boiler, stir in coconut oil at end. Using fork and spoon coat truffles in chocolate (tap the fork on the side of the bowl to get excess chocolate off) and sprinkle crushed candy canes over immediately after coating them.  Place back on parchment lined sheet, repeat until all truffles coated.  I had extra chocolate and candy canes so made a white chocolate bark with candy cane topping. Place truffles in freezer for about 10 minutes to harden shell. Eat one, take a picture and store in fridge. 

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Yield: 22 Truffles

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**Updated – Gingerbread Cake pops made for Christmas dinner … swap the white chocolate for dark and put on a stick!
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Bacon Wrapped Spinach Mini Meatloaves

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These mini Meatloaves are perfect for grabbing for lunches or snacks on the go. I made large quantity just so I could have extras leftover for the week plus for dinner, here’s the recipe➡

Ingredients:

•2lb Xlean ground beef
•1 Pack turkey bacon
•1 cup blanched chopped spinach (about 3 cups raw spinach)
•1/2 medium yellow onion, chopped
•2 cloves garlic, minced
•1/3 cup large flake oats (use almond meal for paleo)
•1 large egg
•Salt, Pepper, Oregano, Red chili flakes, Onion powder + any other seasonings of choice

Method:

Chop spinach and blanch, drain as much water as you can out. Mix all
ingredients except bacon together in large bowl until well combined.  Line muffin tin with bacon, I cut bacon in half and then chopped little pieces off for the bottom. Take portion of meat mixture and make meatballs large enough for muffin tin and press meat into bacon lined pan. Bake in preheated 375ºF oven for approximately 25-35minutes or until well done.  Serve with side of choice.  I made 12 muffins plus extra meatballs. Enjoy.

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Pork Roulade

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This pork roast turned out delicious! It’s like a pork loin stuffed with olive tapenade, so good!

I did a roulade (roll cutting) but you could always slice in half or pound it down and stuff it that way.

Here’s the recipe

Ingredients:

Pork loin (appx. 2-3lbs)
•4 Cups baby spinach
•3 garlic cloves
•10-12 large kalamata olives, pitted
•1Tbsp oregano

Directions:

Blanch your spinach and set aside to cool/drain. Preheat oven to 350°F.

Slice your pork loin how you wish, here is a good video for roll cutting or butterflying your loin.

In food processor pulse spinach, garlic, olives and oregano until you have fine chunky mixture. Make sure your spinach is well drained.

Spread mixture onto cut loin and roll.

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Tie together with baking string to get tight roll. Sprinkle seasonings as you wish (salt, pepper, onion powder, oregano, ect.)

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Place roast on parchment lined (optional) baking dish, cover and bake for 30 minutes. After 30 minutes uncover and bake for another 20-30 minutes.

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Let rest for 5 minutes before slicing. Remove twine and slice.

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Enjoy with side of choice.

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I served mine with a fresh kale salad and roasted root veggies. Enjoy!

Yields: 6 servings