A new banana recipe that has added protein and fiber! If you have ripe bananas this will be a great recipe for you to try out! Of course this could be made into a loaf (aka Banana Bread) as well if you poured your batter into a loaf pan instead of a 8×8 dish but cake sounds more fun. Recipe detailed below.
Preheat oven to 350F. Spray 9×9 pan with oil or line with parchment and set aside. Combine oat flour, protein powder, coconut sugar, vitafiber powder, baking powder, salt and half of the chocolate chips and set aside. In seperate bowl mash bananas then whisk in vanilla, oil, milk and eggs. Fold wet into dry ingredients until well combined and pour into prepared pan. Sprinkle remaining chocolate chips over top. Bake in preheated oven for 25-30mins.
I’m always looking for a healthier alternative to sugar loaded recipes! After much research I came up with this yummy recipe using VitaFiber syrup and very little sugar. It’s loaded with dietary fiber instead of sugar! Be sure to get your hands on this yummy fiber goodness here.
I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
Melt chocolate and coconut oil over double boiler until fully melted.
Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
Halloween is slowly approaching and I’m always looking for healthier options than the sugar filled candy around this time of year. So this year I came up with these healthier Oh Henry! bars and yes they are very similar to Snickers bars. Now the Canadian Oh Henry bars are a little different from the American ones, one is made by Hershey and the other is Nestle which I’ve layered like the American bar even though I’m familiar to the Canadian bar. It just layered better this way, I also thought I could mix the caramel into the fudge layer but wasn’t too sure how the texture would turn out so I went this way. Recipe below, enjoy!
Oh Henry! Protein Bars
•1 scoop LeanFit vanilla 100% whey
•½ Cup Oat flour
•1Tbsp. Coconut flour
•½ Cup peanut butter
•¼ Cup VitaFiber syrup *
•¼ Cup + 1Tbsp. Almond milk or choice CARAMEL LAYER
•1 Cup dates, soaked in hot water
•1/3 Cup water (use leftover from soaking)
•½ tsp. Pure vanilla extract PEANUT LAYER
•¼ Cup peanuts CHOCOLATE COATING
•150g Dark chocolate, chopped
•1 tsp. Coconut oil
1. Combine whey, oat flour, coconut flour and salt in medium bowl and set aside.
2. In saucepan over medium heat combine peanut butter, VitaFiber syrup and almond milk and stir until just smooth. Add to dry ingredients and fold together with spatula until well combined.
3. Line loaf pan (8”x4”) with parchment paper and evenly press down fudge layer and set aside.
4. In food processor combine dates, water and vanilla and process until smooth and caramel like. Spread over fudge layer evenly and then press down peanuts into caramel layer. Place in fridge for an hour.
5. Melt your chocolate while you wait for cooling. Over double boiler combine chocolate and coconut oil and melt until no clumps remain.
6. Cut into 16 bars and coat each bar with melted chocolate and place on parchment lined sheet and place back in fridge to harden the chocolate. Store in fridge for up to 2 weeks.
*If you can’t find VitaFiber syrup it can be substituted with any sticky sweetener.
Looking for the perfect healthy cookie that even your children will love? Look no further, these cookies are melt in your mouth deliciousness! My friends 5yr old kept wanting more!
Ginger Protein Cookies
• 1½ cups oat flour (finely ground oats)
• ¾ cup LeanFit CompleteGreens protein powder (about 3 scoops)
• 1 tsp baking soda
• 2 tsp. ground ginger
• ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. pink Himalayan salt
• ½ cup coconut oil, melted
• ¼ cup un-sulphured molasses
• ⅔ cup coconut sugar
• 1 large egg, room temperature
• 1 Tbsp. fresh ginger, peeled and grated
• Granulated sugar for rolling
1. Preheat oven to 325ºF. Line cookie sheet with parchment paper; set aside.
2. In large bowl sift together flour, protein powder, baking soda, ground ginger, cinnamon, allspice and salt; set aside.
3. In medium bowl mix together coconut oil, molasses and coconut sugar with hand mixer until smooth. Whisk in egg and beat until fluffy (make sure egg is at room temperature or your coconut oil will clump). Fold in grated ginger.
4. Mix wet ingredients into dry ingredients until well combined.
5. Using small cookie scoop or tablespoon portion cookie dough and roll into balls with your hands, roll in sugar and place onto parchment paper spacing about 1½ inches apart from each other, gently press dough down with your hands or the bottom of a cup.
6. Bake in preheated oven for 6-8 minutes. Let cool slightly on pan before removing to cool further on wire rack.
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
•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
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.
Day 13 of Whole30 over here and I’m feeling amazing! Love Saturday and Sunday mornings because I have time to make yummy breakfasts like this one. This recipe is super simple too. Hope you enjoy!
Potato Patties with Smashed Avocado & Poached Eggs
• 5 cups grated potato (I used russet but any potato or sweet potato will work)
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp onion powder (optional)
• 2 eggs, whisked
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 2 Tablespoons chives, chopped (you can also use dry)
• 2-3 tablespoons ghee or clarified butter
• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish
1. Grate potatoes using food processor or box grater. Place potatoes in cheesecloth or paper towels/clean dish towel and squeeze out excess moisture (try and get as much moisture out as possible for crisper patties).
2. Place grated potatoes in a bowl. Add salt, pepper and onion powder and toss together. Add whisked eggs, almond flour, arrowroot powder and chives. Mix together until well combined.
3. Heat a pan over med-high heat. Add 1Tbsp ghee and heat pan until hot. Scoop ½ cup at a time of potato mixture and press down onto hot pan. Cook until golden brown about 3-4 minutes and flip, cook until brown again (turn pan down if it gets too hot). Remove and place on paper towel. Add more ghee to pan if needed for next batches. While potatoes cook mash avocado with a fork.
4. Poach your eggs (I use handy egg poacher). Click here for a good tutorial if you don’t know how to poach eggs or don’t have an egg poacher.
5. Top patties with mashed avocado and poached eggs. Sprinkle with sea salt, pepper and garnish with chives and parsley.
Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️
Pumpkin Protein Balls 🎃
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice
Combine all dry ingredients in large bowl and set aside. In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined. Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.
With back to school on the horizon LeanFit asked me to create a yummy snack that is completely nut free, under 8 ingredients and refined sugar free; challenge accepted! These are the perfect little snacks for you to pack for your children’s lunches and of course for yourself. With very minimal ingredients they are quick to whip up, no cooking required and delicious! Step by step instructions as follows and the recipe is at the end of this post. Hope you enjoy!
Get all your ingredients together.
Combine all dry ingredients.
Add banana and maple syrup.
Mash it all together.
If too dry add a little water.
Using ice cream scoop, portion onto parchment paper.
Place in Fridge to cool.
Banana Chocolate Energy Orbs
1-½ Cup Old Fashioned Oats
½ Cup + 2Tbsp Seeds (Pumpkin, sunflower and sesame seeds used)
¼ Cup Raw Cacao powder (Cocoa or Carob powder can be subbed)
¼ Cup Dried cranberries or choice of chopped dried fruit
¼ Cup Maple Syrup
1 Medium Banana, mashed (Yield 2/3 cup mashed)
Combine oats, seeds, cacao powder, chocolate whey and cranberries; stir together until combined. Add maple syrup and mashed banana; mash together until well combined, add water 1Tbsp. at a time if too dry. Portion out onto parchment paper using ice cream scoop or ¼ cup and place in fridge to harden. Yield 10 orbs. Stores for 1-2 weeks in fridge or up to 2 days at room temperature.
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
•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
•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
•½ cup dark chocolate, chopped or chips
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.
*Update – I remade in my large cast iron skillet and turned out great!