Happy St. Patrick’s Day! 🍀💚🍀
Mint Oreo Protein Cheesecake Bars
- 300g (22 cookies) Mint Oreo cookies
- 2 Tbsp. Coconut oil, melted
- 500g cream cheese at room temperature
- ½ cup plain Greek yogurt
- 1 large egg
- 3 egg whites
- ⅓ cup Xylitol
- 1½ scoop (48g) LeanFit vanilla whey isolate
- 1 tsp pure peppermint extract
- Green food colouring (about 8-10 drops)
- Melted chocolate for drizzling if desired
1. Preheat oven to 350ºF. Line 8×8 baking dish with parchment paper.
2. Process Oreo cookies in food processor until they resemble fine
crumbs. Add the 2 tablespoons of melted coconut oil and pulse a couple
times until combined. Pour crumbs into prepared baking dish and press down lightly with back of a spoon until you have an even layer.
3. Bake crust in preheated oven for 10 minutes.
4. Meanwhile, prepare cheesecake by beating cream cheese and Greek yogurt until smooth and creamy. Add in the egg, egg whites, xylitol and protein powder and beat again until smooth. Add peppermint extract and add a few drops of green food colouring and beat again adding more green food colouring to get desired colour.
5. Pour cheesecake filling over baked crust and bake again for 35 – 40
minutes or until the cheesecake is slightly wobbly in the center.
6. Remove from oven and allow to cool at room temperature. Place in
fridge for at least 3 hours before slicing into bars.
7. Drizzle bars with melted chocolate if desired.
8. Store covered in fridge for up to 7 days.
Gingerbread Protein Donuts
• ½ Cup oat flour
• 2 Tbsp. coconut flour
• 2 Tbsp. granulated sweetener of choice (I used coconut sugar)
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 Scoop (34g) vanilla plant-based protein powder (I use LeanFit Organic CompleteGreens)
• 1 Egg
• ½ Cup unsweetened almond milk
• 1 Tbsp. applesauce
• 2 Tbsp molasses
• 1 scoop (31g) vanilla whey protein powder (I use LeanFit)
• ¼ cup unsweetened almond milk
• 2 Tbsp. coconut oil, melted
• ¼ tsp cinnamon
Preheat oven to 325ºF and lightly grease donut pan. Combine all dry ingredients in large bowl until well combined. In separate bowl whisk together wet ingredients until well combined. Add wet ingredients to dry ingredients and whisk together until well incorporated. Using piping bag or Ziploc bag with corner cut, pipe batter into prepared donut pan. Bake for 10-14 minutes until donuts are firm. Let cool and prepare icing ingredients. Once donuts are cooled apply icing and sprinkles if desired.
I’ve been wanting to make some oat bars for a while now and finally got to it! These are super simple to make with only 6 ingredients. I topped mine with chocolate because chocolate makes everything better, you can totally omit this step if you prefer but I don’t reccomend doing that 😂
I use VitaFiber syrup in my recipe for sugar free/high fiber but you can substitute any sticky sweetener such as maple syrup, honey or brown rice syrup with same effects. I use my favourite Organic CompleteGreen protein powder by LeanFit. I’ve also found a new local product for my peanut butter called Fatso, the ingredients are amazing with healthy fats and fiber, yummy peanut butter taste, chia seeds and a hint of sweet coconut, I’m in love ❤
Chocolate Oat Protein Bars
•3 Cups rolled oats
•2 Scoops LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•1 Cup natural peanut butter (Fatso PB)
•½ Cup VitaFiber syrup or honey/maple syrup
•2Tbsp Almond milk
•100g of chocolate + 2Tbsp coconut oil, melted
Combine rolled oats, protein powder and cinnamon in large bowl, set aside. Melt together peanut butter, syrup and almond milk then add to rolled oat mixture, stir together until well combined. Line loaf pan with parchment paper and press down mixture into pan, place in fridge to harden. Melt chocolate and coconut oil together, pour over cooled oat mixture and place back in fridge to harden. Slice into 16 bars (I sliced into 8 then slice in half). Store in fridge for up to 2 weeks, in freezer for up to 6 months or at room temperature for up to 5 days.
Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
Yield 28-30 small balls.
It’s officially blackberry season and I have some growing right outside my front door. They grow like weeds around here, but I’m not complaining! These crumble bars are the perfect healthy treat, not too sweet and the blackberries give it a nice tart kick. Hope you enjoy!
Blackberry Crumble Bars
•¼ Cup coconut flour
•½ cup oat flour
•½ cup large flake oats + 2Tbsp for topping
•2 scoops LeanFit Organic CompleteGreen protein powder
•¼ cup coconut sugar
•1 tsp cinnamon
•½ tsp baking powder
•½ cup Greek yogurt
•2 Tbsp unsweetened applesauce
•1 tsp pure vanilla extract
•2 cups blackberries
•1 Tbsp fresh squeezed lemon juice
•1 Tbsp coconut sugar
Line 8×8 baking dish with parchment paper and preheat oven to 350ºF. In
large bowl combine all dry ingredients and set aside. In medium bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and fold together with spatula until all ingredients are incorporated and you have a dough like consistency. Reserve ½ cup of this dough for crumble topping. Press remaining dough down into parchment lined dish. In another bowl toss together the filling ingredients and pour evenly over pressed down dough, crumble reserved ½ cup of dough over top of berries and sprinkle with 1-2 Tbsp of oats, press down gently. Bake in preheated oven for 35 minutes. Let cool completely and slice into 12 bars. Store in fridge for up to 5 days.
Macros (Yield 12):
Calories: 104 | Protein: 7g | Carb: 16g (Fiber 3g/Sugar 7g) | Fat: 2g
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
Yield 8-10 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
125g cream cheese
½ scoop LeanFit vanilla whey
1 Tbps VitaFiber syrup or maple syrup
1 tsp lemon juice
Coconut & lemon rind for garnish
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.
At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!
And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽
DOUBLE CHOCOLATE PROTEIN MUFFINS
Yield 12-14 muffins
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.
Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g
*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.