Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia) – optional
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.

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Orange Red Velvet Protein Blondies

These are super delicious! I used blood orange and beet powder to get the pink hue of these protein treats. I adapted the recipe from my Lemon Protein Blondies I made a while back. They are super moist, low in fat and high in protein. Perfect for Valentines Day too ❤ Recipe below.

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Orange Red Velvet Protein Blondies

Ingredients:

• 1 Cup oat flour
• ½ Cup (52g) vanilla whey protein powder (I used Kaizen Naturals Isolate)
• ¼ tsp pink Himalayan salt
• 1 tsp baking powder
• ½ tsp Cinnamon
• 2 tsp beet powder
• ½ Cup freshly squeezed orange juice (I used blood orange)
• 6 egg whites
• 2 tsp xylitol
• 1 Cup unsweetened applesauce

Directions:

Preheat oven to 350ºF. Grease 8×8 glass dish with coconut oil (or use parchment paper). In large bowl sift oat flour, whey, salt, beet powder and baking powder together. In separate medium bowl mix together orange juice, egg whites, xylitol and applesauce. Add wet ingredients to dry ingredients and mix until well combined. Pour into prepared dish and bake for approximately 25 minutes. Cool and slice into 12 squares.

For the chocolate drizzle i took a couple tablespoons of Enjoy Life chocolate chips, melted then stirred in 1tsp coconut oil and 1Tbsp warm almond milk, stir until smooth. Drizzle over cooled blondies.

Macros per serving: (12)
Calories: 81 | Carbs: 11g | Fat: 1g| Protein: 7g

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Christmas Tree Brownies

So I was assigned a Christmas treats mission from GastroPost Vancouver using products that Walmart Canada had sent me. I was ready for the challenge!

I received a box of brownie mix and wine gums.

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Hmm what to make …. Thinking cap activated! That’s it Christmas tree brownies with icing and wine gums as “ornaments” 😃🎄

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These are the items I used for the icing. Extra virgin coconut oil, organic icing sugar, organic pure vanilla extract and some Almond Breeze, the silver balls were for later 😊

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Made my icing which I added to much almond milk so was not as thick as I wanted it but still taste OK. Chopped the wine gums into little bits, snapped the candy canes in half and removed the tops. Time to frost!

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I wish my icing was thicker but I couldn’t correct it because I ran out of icing sugar. They taste amazing that’s all that really matters right!

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Here is the recipe!

Christmas Tree Brownies 🎄

Brownies:

1 Box of Great Value brownie mix from WalMart Canada – follow box instructions (I used melted coconut oil in place of vegetable oil and used a 9×13” pan). Let cool completely before slicing. Slice into triangle shapes one cooled (you will have excess on the ends). I used a pizza cutter.

Icing:

•¼ Cup extra virgin coconut oil (or use butter if desired)
•2 Cups packed organic icing sugar
•1 tsp pure vanilla extract
•2-4 Tbsp almond milk

Method:

Cream coconut oil until smooth and no clumps this is very important you don’t want clumps. Add icing sugar slowly ¼ cup at a time, add vanilla and start with 2 Tbsp milk, add more until you get desired consistency. Place in fridge while you prepare your toppings.

Toppings:

•Wine gums, cut into little pieces
•Green sprinkles
•Gold and silver baking balls
•Candy canes for stems (tops removed, cut in half)

Frosting/Decorating:

Using a piping bag or cut corner of a Ziploc bag pipe icing onto triangle shaped brownies starting with the bottom and working towards the top. Arrange toppings as desired. Place candy canes in bottoms as stems. Serves 16.

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Happy Holidays! 🎄🎅

Chocolate Peanut Butter Protein Truffles

Always looking for a healthy high protein snack and I could live off chocolate and peanut butter! Here’s a healthy high protein recipe for you!

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Chocolate Peanut Butter Protein Truffles

➡Ingredients:
•1/2Cup peanut butter
•1/2Cup powdered peanut butter (PB2)
•1/2Cup chocolate whey protein
•2Tbsp maple syrup
•1tsp pure vanilla extract
•1/4Cup + 1Tbsp almond milk

Drizzle:
•2Tbsp chocolate chips, melted

Method:
Combine all ingredients in stand mixer or use hand mixer until well combined. Roll into tablespoon size balls and place on parchment lined sheet. Place in fridge while you melt your chocolate. Melt chocolate over double boiler or in microwave. Drizzle over balls. Store in fridge. Yield 12.

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Enjoy

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Sweet Potato Brownies

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Got my thinking cap on for these beauties! @pbeechie on Instagram is running a recipe contest for her ebook reserving one space for one of her lovely followers recipes as long as it fits the sweet, healthy and under 300 calorie theme … these fit that theme perfectly! Really hoping I get that spot #30under300

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So moist and guilt free!

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Here is the recipe:

Sweet Potato Brownies with Protein Frosting

Brownie batter:
•1 Cup sweet potato or yam, cooked and pureed
•1 ripe avocado
•½ Cup unsweetened applesauce
•2 Whole eggs
•1 tsp pure vanilla extract
•¼ Cup Xylitol
•½ Cup oat flour
•½ Cup raw cacao powder
•1 Tbsp baking powder
•¼ tsp pink Himalayan salt
•½ Cup walnut pieces

Frosting:
•¾ Cup plain 0% greek yogurt
•¼ Cup natural peanut butter
•2 Tbsp raw honey
•¼ Cup raw cacao powder
•¾ Cup chocolate whey protein powder (I used @KaizenNaturals)

Method:
Preheat oven to 375ºF. Line 8×8 dish with parchment paper and set aside. In food processor combine sweet potato puree, avocado, applesauce, eggs, vanilla and xylitol. Process until smooth and creamy.  In separate large bowl combine oat flour, cacao powder, baking powder and salt. Mix until all well incorporated.  Add sweet potato ingredients to dry ingredients and fold together until well incorporated, fold in walnut pieces. Pour into prepared baking dish and bake for approximately 25-28 minutes or until toothpick comes clean. Remove from oven and let cool for couple hours.  Prepare frosting by combining all ingredients in food processor until nice and creamy, spread over cooled brownies and refrigerate for hour before slicing. Slice into 12 squares and enjoy!

Macros per serving (serves 12):
Calories: 226 | Carb: 21g | Fat: 11g | Protein: 13g

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They couldn’t have turned out any better!

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See how long the last in this house…

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Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

Peanut Butter Coconut Protein Truffles

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!

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Recipe:

Ingredients:

•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

Method:
➡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.
Devour!

➡Macros for all (I made 4 and a mini and ate them all pre workout)
Calories: 328 | Carbs: 15g | Fat: 16g | Protein: 30g

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