These literally took 5 minutes to make and 3 minutes to eat, haha! Super easy and very tasty. Bet you can’t just eat one…well you don’t have to; eat them all!
•1 Scoop vanilla protein (I used Kaizen naturals whey)
•2 Tbsp organic coconut flour
•1 Tbsp shredded organic coconut
•1 Tbsp natural peanut butter
•2 Tbsp Silk Coco-Almond Milk
➡Mix all ingredients together in small bowl until well combined, then using your hands roll in your palms forming balls, roll in extra shredded coconut.
➡Macros for all (I made 4 and a mini and ate them all pre workout)
Calories: 328 | Carbs: 15g | Fat: 16g | Protein: 30g
I just recently got my hands on a donut pan and finally got to make some donuts 🍩 These are low in fat and high in protein. Aka Pronuts!
•1½ cup oats
•½ cup unsweetened applesauce
•½ cup whey protein powder (I used Kaizen Naturals vanilla whey)
•2 really ripe medium bananas
•1Tbsp fresh squeezed lemon juice
•1 tsp pure vanilla extract
•1 tsp baking soda
•1 tsp baking powder
•½ tsp salt
•1 tsp cinnamon
•1 Packet (1 tsp) stevia or 1/4 cup sweetener
•Plain fat free greek yogurt
•Vanilla protein powder
•Lindt mint dark chocolate, chopped
•Coconut PB Fudge Bites (recipe here)
Preheat oven to 375ºC and grease donut pan. Blend all ingredients in blender or food processor until smooth and pour batter into ziplock bag, cut corner and pipe into donut pan. Bake for 10-12 minutes. Insert toothpick to ensure donuts are cooked thoroughly after 10mins, if no batter on pick then remove from oven and cool before icing. For icing take a few large scoops of greek yogurt and about 3/4 scoop of vanilla whey and mix until no clumps left. Dip donuts into mixture and top with optional toppings as desired. Makes 10 donuts.
Macros: (includes icing not topping/stevia used)
Calories: 100 | Fat: 1g | Carbs: 16g | Protein: 7g |
Hope you enjoy!
Oh wow these are aaaamazing! I want to experiment more with adding and swapping different ingredients but these were still so good! Took them on my surfing trip, great grab n go snacks or pre/post workout. Recipe as follows↓
•1C nut butter (I used half peanut butter and half homemade nutella)
•1C Oats (I used large flake)
•1/3C scant, honey or agave or maple syrup
•1/4C chia seeds
•1 scoop protein (I used chocolate whey)
•1/4C dairy free chocolate chips (enjoy life)
Heat up nut butter until plyable, add all ingredients and mix until well incorporated (get your hands dirty). Place in fridge for 2 hours then roll into balls and place on parchment lined dish (i used a tablespoon and portioned that way, plus made easy ball). Eat and store in fridge.
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
I made these yummy treats for pre workout snacks for the week, also is a good breakfast or grab and go snack! I didn’t really measure anything but this is what i can remember. Recipe as follows:
I made 12 muffins feel free to halve the recipe.
•1 small-medium yam or sweet potato, shredded
•2 thick slices yellow onion, chopped
•1/2 bell pepper, chopped
•2 cloves garlic, minced
•Handful of Spinach leaves, torn
•2 pieces bacon (nitrate/hormone free), chopped
•1/4C egg whites
•Seasonings-S&P, oregano or basil
•Coconut oil for greasing muffin tin
→Preheat oven to 400ºC.
→Shred yams and chop veggies/bacon up. Beat eggs and whites in dish (large measuring cup works good so easy to pour)with seasonings.
→Grease your muffin tin and evenly portion out shredded yams into muffin tins, then add torn spinach and rest of veggies/bacon evenly.
→Pour beaten eggs evenly over each cup, coming about 3/4 up the sides (they will rise).
→Place in oven and cook for about 30 minutes.
→Use knife or fork to lift from sides and bottom of tin, serve & enjoy or refrigerate for later ♡