Super easy donuts! High in protein and low carb too! Recipe below 😋
Pumpkin Protein Donuts
•½ Cup Vanilla Whey LeanFit Protein
•¼ Cup Coconut flour
•½ tsp Baking powder
•½ tsp Cinnamon
•1/8 tsp each ground nutmeg, ginger, cloves, all spice (or ½ tsp pumpkin pie spice)
•1Tbsp VitaFiber IMO Powder or sweetener of choice/omit
•½ Cup Pumpkin puree
•1/3 Cup Unsweet applesauce
•1/3 Cup Liquid egg whites
•1 tsp Pure vanilla extract
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in large bowl and mix until well combined. Add wet ingredients and whisk together until well combined. Transfer batter to medium zip lock bag or piping bag and pipe into prepared donut pan. Bake for 10-12 minutes or until toothpick comes clean. Let cool on wire rack and place in fridge to cool further before icing. Whisk together icing ingredients with hand mixer until smooth. Ice donuts and add sprinkles if desired.
Macros: (Includes toppings)
Calories: 119 | Fat: 2g | Carb: 15g (9g fiber/4g sugar) | Protein: 15g
I’ve seen a lot of these fruit “pizza’s” posted and finally got around to making one. I failed a couple times but this time it hit the spot! I use LeanFit 100% whey protein in both the crust and the greek yogurt topping, a great product that I use everyday! The raspberries, strawberries and 1 lone ripe blueberry come freshly picked from my garden this morning! My raspberry bush is a super producer this year; I got over 2 cups this morning and will get that tomorrow too! 🍇
Fruit Protein Pizza
•1/2 Cup large flake oats
•2 Tbsp LeanFit Vanilla Whey
•1/2 tsp cinnamon
•1 Tbsp almond milk
•2 Tbsp unsweetened applesauce
•1/4 tsp pure vanilla extract
Preheat oven to 325ºF and line baking sheet with parchment paper. Mash all ingredients together in bowl with fork and scoop onto parchment lined baking sheet, spread out evenly into round shape approximately 1/4″ thick, bake for about 10 minutes and let cool.
•1/4 Cup greek yogurt mixed with 2 Tbsp LeanFit vanilla whey
•Fruit as desired – I used sliced strawberries, raspberries, kiwi and banana.
➡Top cooled crust with greek yogurt and arrange berries.
I then drizzled it with melted chocolate and peanut butter mixed with hot coffee to get drizzle consistency.
And enjoy! Grab a napkin 😊
Makes 1 serving.
Experimenting in making different protein bars and this one hits the spot for sure! Turned out nice and moist. Recipe is below 😊
Of course you could leave them plain
Or drizzle with chocolate of course!
•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
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
Happy Easter! These eggies are super easy to make an alternatively can be made into balls or bars if desired. Enjoy!
•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
50g Dark chocolate
1tsp coconut oil
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.
Recipe adapted from ProteinPow recipe on bodybuilding.com
So I have been thinking about doing an ebook as many of my friends and family say I should at least try and do it because I have such great recipes, please comment and let me know what you would like to see in this ebook. This was going to be the first recipe but decided to share it…
- ½ cup natural peanut butter
- ½ cup almond butter
- 3 Tbsp honey or agave or maple syrup
- 3 Tbsp unsweetened almond milk
- 2 tsp pure vanilla extract
- 1 scoop protein powder
- 3 Tbsp unsweet shredded coconut
- 1½ cup crispy rice (I heaped the last ½ cup)
- 3 Tbsp chocolate chips (enjoy life)
Heat peanut butter and almond butter until easy to stir, add in sweetener, vanilla and almond milk and stir until well combined (you are going to want to use a spatula) add in protein, coconut, rice and 2Tbsp of chocolate chips, use spatula to work these ingredients in. Press into a 9×9 glass dish, press down with spatula until level, pour last Tbsp of chocolate chips over top and press into mixture. Refrigerate for at least 2 hours before slicing. Yields 16 squares. Feel free to use all peanut butter or all almond butter.
Macros: 149 Calories | 11 Fat | 10 Carbs | 6 Protein