Potato Patties & Poached Eggs Whole30

Day 13 of Whole30 over here and I’m feeling amazing! Love Saturday and Sunday mornings because I have time to make yummy breakfasts like this one. This recipe is super simple too. Hope you enjoy!

Potato Patties with Smashed Avocado & Poached Eggs

Ingredients:


Patties:

• 5 cups grated potato (I used russet but any potato or sweet potato will work)
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp onion powder (optional)
• 2 eggs, whisked
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 2 Tablespoons chives, chopped (you can also use dry)
• 2-3 tablespoons ghee or clarified butter


Topping:

• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish


Instructions:

1. Grate potatoes using food processor or box grater. Place potatoes in cheesecloth or paper towels/clean dish towel and squeeze out excess moisture (try and get as much moisture out as possible for crisper patties).

2. Place grated potatoes in a bowl. Add salt, pepper and onion powder and toss together. Add whisked eggs, almond flour, arrowroot powder and chives. Mix together until well combined.

3. Heat a pan over med-high heat. Add 1Tbsp ghee and heat pan until hot. Scoop ½ cup at a time of potato mixture and press down onto hot pan. Cook until golden brown about 3-4 minutes and flip, cook until brown again (turn pan down if it gets too hot). Remove and place on paper towel. Add more ghee to pan if needed for next batches. While potatoes cook mash avocado with a fork. 

4. Poach your eggs (I use handy egg poacher). Click here for a good tutorial if you don’t know how to poach eggs or don’t  have an egg poacher.

5. Top patties with mashed avocado and poached eggs. Sprinkle with sea salt, pepper and garnish with chives and parsley.

Yield 7 patties.

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Pumpkin Protein Balls

Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️

Pumpkin Protein Balls 🎃

➡️Ingredients:
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice

➡️Method:
Combine all dry ingredients in large bowl and set aside.  In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined.  Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.

Banana Chocolate Energy Orbs

 

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With back to school on the horizon LeanFit asked me to create a yummy snack that is completely nut free, under 8 ingredients and refined sugar free; challenge accepted! These are the perfect little snacks for you to pack for your children’s lunches and of course for yourself. With very minimal ingredients they are quick to whip up, no cooking required and delicious!  Step by step instructions as follows and the recipe is at the end of this post.  Hope you enjoy!

Get all your ingredients together.

1

Combine all dry ingredients.

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Add banana and maple syrup.

037

Mash it all together.

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If too dry add a little water.

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Using ice cream scoop, portion onto parchment paper.

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Place in Fridge to cool.

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RECIPE:

Banana Chocolate Energy Orbs

Ingredients:

  • 1-½ Cup Old Fashioned Oats
  • ½ Cup + 2Tbsp Seeds (Pumpkin, sunflower and sesame seeds used)
  • ¼ Cup Raw Cacao powder (Cocoa or Carob powder can be subbed)
  • ½ Cup LeanFit Naturals Chocolate Whey Protein
  • ¼ Cup Dried cranberries or choice of chopped dried fruit
  • ¼ Cup Maple Syrup
  • 1 Medium Banana, mashed (Yield 2/3 cup mashed)

Method:

Combine oats, seeds, cacao powder, chocolate whey and cranberries; stir together until combined. Add maple syrup and mashed banana; mash together until well combined, add water 1Tbsp. at a time if too dry. Portion out onto parchment paper using ice cream scoop or ¼ cup and place in fridge to harden. Yield 10 orbs. Stores for 1-2 weeks in fridge or up to 2 days at room temperature.

 

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Banana PB Skillet Cookie

This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!

Top with ice cream!!


Recipe:
Banana PB Skillet Cookie

Dry:
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt

Wet:
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract

Add-in:
•½ cup dark chocolate, chopped or chips

Directions:
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.

Enjoy ✌😋

*Update – I remade in my large cast iron skillet and turned out great!

Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

Ingredients:
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Method:
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

Protein Pancakes 5 Ways

In request to my lovely followers wanting protein pancake recipes I created this post of my top 5 protein pancake recipes. I use LeanFit Protein in all my recipes. My basic recipe, All-In-One recipe, pumpkin recipe, chocolate recipe and a single serve recipe. All recipes are gluten free using gf oat flour. Lots of subs can be made; ask questions and I can answer my best.

Recipes as follows➡ All corresponding pictures are below recipes.

ALL-IN-ONE PROTEIN PANCAKES 


➡Ingredients:

•3/4 cup oat flour (ground oats)
•3 scoops (61g) LeanFit Protein All-In-One
•1 tsp baking powder
•1 tsp cinnamon
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and pomegranate in picture).


BASIC PROTEIN PANCAKES


➡Ingredients:

 •3/4 Cup oat flour (ground oats)
•2 Scoops LeanFit Protein Chocolate or Vanilla Whey
•1 tsp baking powder
•1/2 tsp cinnamon
•1 Tbsp xylitol (or choice/omit)
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (melted chocolate, berries and coconut in picture) . 

*Note – Add 1 cup berries to batter for berry pancakes.



PUMPKIN PROTEIN PANCAKES

➡Ingredients:
•3/4 cup oat flour (ground oats)
•2 scoops (62g) LeanFit Protein vanilla or chocolate whey isolate
•1 Tbsp xylitol or sweetener of choice
•1 tsp baking powder
•1 tsp cinnamon
•1/4 tsp ground nutmeg
•1/8 tsp ground cloves
•1/8 tsp ground ginger
•1/8 tsp ground allspice (Omit all these spices for 1-2 tsp Pumpkin Pie spice if you have)
•1/2 cup pumpkin puree
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and persimmon in picture).


CHOCOLATE PROTEIN PANCAKES  


➡Ingredients:

•3/4 cup oat flour (ground oats)
•2 Scoops (62g) LeanFit Protein Chocolate whey
•2 Tbsp Cocoa powder
•2 Tbsp VitaFiber IMO Powder (Can sub sweetener of choice, ex. Xylitol,
stevia, coconut sugar, honey)
•1 tsp baking powder
•1/2 tsp cinnamon
•1/2 Cup Unsweetened applesauce
•1/2 Cup liquid egg whites or 2 eggs
•1/2 Cup almond milk + more as needed (until right consistency)

Chocolate drizzle:
•1Tbsp cocoa powder
•1Tbsp VitaFiber IMO syrup or maple syrup
•Splash of milk

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side.  Whisk together chocolate drizzle ingredients and top pancakes with dusting of cocoa powder if desired.  Makes about 10 fist sized pancakes.

 

SINGLE SERVE PROTEIN PANCAKES


➡Ingredients:

1/4 Cup oat flour (ground oats)
1 Scoop (31g) Chocolate or Vanilla whey protein LeanFit Protein
•1/2 tsp baking powder
•1/4 tsp cinnamon
•1/4 cup unsweetened applesauce
•1/4 cup liquid egg whites or 1 egg
•1/2 tsp pure vanilla extract
•1/4 cup almond milk or choice + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/4 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 4-5 fist sized pancakes. Toppings as desired (applesauce and mashed raspberries/chia seeds in picture).

Raw Blackberry Mini “Cheesecakes”

Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼


Blackberry Mini “Cheesecakes”

Ingredients:
Crust :
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut

Filling:
•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice

Top layer:
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Method:
Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.