Looking for a quick energy pick me up, be sure to make these! I made them a few days before giving birth to my first child and they are lifesavers for when you need a quick snack. Of course you don’t need to be pregnant or postpartum to enjoy these yummy bites. When researching recipes for these balls the most common ingredients are oats, peanut butter, honey and flax seed. I opted to add some protein powder to mine as I like the extra protein boost.
Here is the recipe:
Lactation Energy Balls
- 1 Cup creamy nut butter (I used half peanut and half almond butter)
- 2⁄3 Cup raw honey
- 2 Cups old fashioned oats
- ½ Cup ground flaxseed
- ¼ Cup LeanFit CompleteGreen Organic protein powder
- ¼ Cup shredded coconut
- 2⁄3 Cup chocolate chips
- Combine nut butter and honey until smooth (heat nut butter if hard). Combine all dry ingredients together and add to nut butter/honey mixture and mix with spatula/wooden spoon until well combined. Using small cookie scoop or your hands roll into small tablespoon sized balls. Place on parchment lined dish. Store in fridge or freezer.
Yield: 50 Tablespoon size balls
I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener!
Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.
Pumpkin Protein Cheesecake Squares
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)
•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•2 Egg whites
- Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
- In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
- In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
- Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
- Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.
Macros: (Yield 16 squares)
Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g
Testing out the new LeanFit All-in-One protein powder. It taste very similar to their completegreen protein but also has whey in it. The ingredients are so nutritious; you can read more about it here and you can order it here on Amazon.ca if you hurry now you can save $3 for a limited time only!
We are heading on a road trip this weekend so I experimented with some protein balls and they turned out delicious! Recipe below.
•1 cup oats
•½ cup oat flour (ground oats)
•½ cup LeanFit All-in-One protein powder (whey or plant based can be subbed)
• 2 Tbsp hemp hearts
•1 Tbsp chia seeds
•2 Tbsp pumpkin seeds
•Pinch Himalayan salt
•½ cup almond butter or nut butter of choice
•½ cup VitaFiber Syrup (Honey, maple syrup, agave, etc. can be subbed)
•1 tsp pure vanilla extract
•Water or milk if needed
Combine oats, oat flour, protein powder, seeds (hemp, chia and seeds are optional), salt and cinnamon in bowl and set aside. In medium saucepan over low-med heat combine nut butter, sweetener and vanilla until pliable (sometimes you can skip the heat if you have soft enough ingredients). Combine dry ingredients into nut butter mixture and knead together with hands adding water or milk if need; it should be like dough. Roll into balls or press into pan to cut bars. I made 12 orbs.
Macros: Per serving (using VitaFiber and LeanFit All-in-One)
Calories: 169 | Carb: 22g (Fiber: 11g / Sugar: 2g ) | Fat: 9g | Protein: 8g
Chocolate Protein Balls
•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
➡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
I also made them with Vanilla LeanFit Protein and rolled in shredded coconut. My new favourite go to protein ball!!
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