Chocolate or Vanilla Protein Balls

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Chocolate Protein Balls

Ingredients:

•1-1/2 Scoops (47g) LeanFit Protein Chocolate 100% Whey
•2Tbsp Coconut flour
•1 Tbsp Nut Butter (I used Peanut Butter Co. Dark Chocolate Dreams)
•2-1/2Tbsp Almond milk
•Chocolate chips if desired

Method:

➡Mash all ingredients except chocolate chips together and then knead with your hands to incorporate all ingredients. Portion into 4 and roll into balls, poke with chocolate chips if desired. EAT!

Macros per ball:
Calories: 88 | Carb: 4g | Fat: 3g | Protein: 11g

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I also made them with Vanilla LeanFit Protein and rolled in shredded coconut. My new favourite go to protein ball!!

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Vanilla Protein Bars

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Experimenting in making different  protein bars and this one hits the spot for sure! Turned out nice and moist. Recipe is below 😊

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Of course you could leave them plain

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Or drizzle with chocolate of course!

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Recipe:

Ingredients:
•1/4 heaping cup Vanilla Whey Protein Powder (LeanFit Protein)
•3 Tbsp Vanilla Pea Protein Powder
•3 Tbsp Coconut Flour
•1/2 Cup Almond Milk

•30g Dark Chocolate (3 squares – Lindt 70% Cacao)
•1 tsp coconut oil

Directions:
Mash all ingredients except dark chocolate and coconut oil together in bowl until you get dough texture (add more whey if too moist or milk if to dry) form onto parchment lined sheet creating about a 3/4 to 1 inch thick rectangular square. Place in fridge for about 30 minutes. Melt chocolate with double boiler or in microwave stirring in coconut oil once melted. Cut dough into 4 bars. Drizzle melted chocolate over bars with piping bag, corner of Ziploc bag or dip them. Store in fridge for up to 3 days … if they last that long!

Macros per serving: (4)
Calories: 126  | Fat: 7g | Carb: 8g | Protein: 12g

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Enjoy!

Dark Chocolate Protein Eggies

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Happy Easter! These eggies are super easy to make an alternatively can be made into balls or bars if desired. Enjoy!

Recipe:

Ingredients:

•1/4Cup + 2Tbsp Chocolate protein powder LeanFit Protein
•1/4Cup Cacao or Cocoa powder
•1/4Cup Coconut flour or Casein
•1/4Cup + 2Tbsp Almond milk or choice
•2Tbsp EnjoyLife chocolate chips

Topping:
50g Dark chocolate
1tsp coconut oil

Method:
Combine protein powder, cacao powder and coconut flour with fork; add almond milk and mash together until combined (should be thick batter), add chocolate chips and mix in until incorporated. Line dish with parchment paper. Using small cookie scoop or your hands scoop even portions out and place on parchment lined sheet. With your hands create “egg” shapes and place back on parchment lined sheet, place in fridge while you prepare chocolate. Melt chocolate in double boiler and add coconut oil and stir until all melted. Drizzle and dip eggies with chocolate (I did half whole chocolate shell and half chocolate drizzle). Yield 9-12 eggies.

Macros (12): (using coconut flour/includes topping)
Calories: 74 | Fat: 4g | Carb: 6g | Protein: 4g

recipe note: If you like a sweeter treat add 1-2Tbsp maple syrup or pinch of stevia.

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Recipe adapted from ProteinPow recipe on bodybuilding.com

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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