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 ✌😋

Red Velvet Protein Donuts

Happy Valentines Day ❤ Protein donuts for the win! I used beet juice to get the red hue in these beauties 🍩

Recipe:

Red Velvet Protein Donuts

 

Ingredients:

•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

 

Method:

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.


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.

Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Protein Waffles

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Looking for a high protein waffle recipe? Look no further, these waffles hit the spot! I’ve recently switched my protein powder to LeanFit. Found at costco for a great deal! It’s my new favourite and it works great in baking.

Protein Waffles

Ingredients:
• 1Cup Oat Flour
• 1Tbsp Coconut Flour
• 45g LeanFit Vanilla Whey (scant ¾Cup)
• 1tsp Cinnamon
• 1tsp Baking powder
• ½tsp granulated stevia or choice   
• 1tsp Pure Vanilla extract
• 4 egg whites (½Cup liquid)
• ¾Cup + 2-3Tbsp Almond Milk or choice
• Berries for topping

Directions:
Preheat and grease waffle iron. Combine all dry ingredients together. Whisk wet ingredients in separate bowl only starting with ¾cup almond milk, add wet to dry and whisk until no clumps left adding extra almond accordingly. Cook in waffle iron per instructions. Top with berries and enjoy!

Notes:
Oat flour can be made by grinding whole oats down into flour.
This recipe can be used for pancakes too, add berries to them!

Macros per waffle (yield 5):
Calories: 157 | Fat: 4g | Carb: 18g | Protein: 13g

Served my boyfriend and I. 😊

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Orange Red Velvet Protein Blondies

These are super delicious! I used blood orange and beet powder to get the pink hue of these protein treats. I adapted the recipe from my Lemon Protein Blondies I made a while back. They are super moist, low in fat and high in protein. Perfect for Valentines Day too ❤ Recipe below.

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Orange Red Velvet Protein Blondies

Ingredients:

• 1 Cup oat flour
• ½ Cup (52g) vanilla whey protein powder (I used Kaizen Naturals Isolate)
• ¼ tsp pink Himalayan salt
• 1 tsp baking powder
• ½ tsp Cinnamon
• 2 tsp beet powder
• ½ Cup freshly squeezed orange juice (I used blood orange)
• 6 egg whites
• 2 tsp xylitol
• 1 Cup unsweetened applesauce

Directions:

Preheat oven to 350ºF. Grease 8×8 glass dish with coconut oil (or use parchment paper). In large bowl sift oat flour, whey, salt, beet powder and baking powder together. In separate medium bowl mix together orange juice, egg whites, xylitol and applesauce. Add wet ingredients to dry ingredients and mix until well combined. Pour into prepared dish and bake for approximately 25 minutes. Cool and slice into 12 squares.

For the chocolate drizzle i took a couple tablespoons of Enjoy Life chocolate chips, melted then stirred in 1tsp coconut oil and 1Tbsp warm almond milk, stir until smooth. Drizzle over cooled blondies.

Macros per serving: (12)
Calories: 81 | Carbs: 11g | Fat: 1g| Protein: 7g

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Chocolate Peanut Butter Protein Truffles

Always looking for a healthy high protein snack and I could live off chocolate and peanut butter! Here’s a healthy high protein recipe for you!

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Chocolate Peanut Butter Protein Truffles

➡Ingredients:
•1/2Cup peanut butter
•1/2Cup powdered peanut butter (PB2)
•1/2Cup chocolate whey protein
•2Tbsp maple syrup
•1tsp pure vanilla extract
•1/4Cup + 1Tbsp almond milk

Drizzle:
•2Tbsp chocolate chips, melted

Method:
Combine all ingredients in stand mixer or use hand mixer until well combined. Roll into tablespoon size balls and place on parchment lined sheet. Place in fridge while you melt your chocolate. Melt chocolate over double boiler or in microwave. Drizzle over balls. Store in fridge. Yield 12.

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Enjoy

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