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!!
Banana PB Skillet Cookie
•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
•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
•½ cup dark chocolate, chopped or chips
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.
Happy Easter! Carrot cake is always in order around this time of the year! I made this one gluten free using oat flour and an extra kick of protein adding LeanFit whey protein. Recipe below.
Carrot Cake with Cream Cheese Frosting
- 1½ Cup Oat Flour
- 2 Scoops (64g) LeanFit Vanilla 100% Whey Protein
- 1 Tbsp Coconut Flour
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- ½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼Cup VitaFiberIMO powdered sugar)
- 1/3 Cup Dried Cranberries
- 1/3 Cup Crushed Walnuts
- 1 Cup Shredded Carrot, packed
- 2/3 Cup Unsweetened Applesauce
- ¼ Cup Coconut Oil, Melted
- 2 tsp Pure Vanilla Extract
- ¼ Cup Almond Milk
- 1 Large Egg
Preheat oven to 350ºF. Line 8×8 dish with parchment paper or grease. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined). In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean. Let cool completely before frosting.
- 250g Light Cream Cheese
- 1 Scoop (32g) LeanFit Vanilla 100% Whey Protein
- 2-4 Tbsp Almond Milk or choice
- Maple syrup if you like a little sweeter
With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency. Frost carrot cake and top with extra crushed walnuts if desired. Slice into 12 squares. Enjoy!
Macros: (Includes frosting)
Calories: 232 | Carb: 22g (7g fiber/11g sugar) | Fat: 11g | Protein: 10g
One thing I’ve always wanted to make was Pho and during my 4th Whole30 was the first time!
I had a large batch of bone broth that I made the weekend before that had to be used so this was the perfect time.
Instead of rice noodles in traditional Pho I used zucchini “noodles” to make this Whole30 compliant. Of course you can use rice noodles if you are not following Whole30. I use a spiralizer but if you have a julienne peeler that works great too!
- 1 Chunk (thumb size) fresh Ginger, peeled and sliced into chunks
- 3 Garlic cloves, sliced in half
- 3 Whole star anise
- 2 Whole cloves
- ½ Cinnamon stick
- 10 Peppercorns
- 5 Cups Bone broth or whole30 approved broth
- 12oz cooked, thinly sliced pork sirloin (alternate chicken or beef sirloin)
- ½ Cup Shitake mushrooms, chopped (alternate white or brown mushrooms)
- 1 Cup Bok choy, chopped (alternate kale or spinach)
- ½ Yellow onion, thinly sliced
- ½ Jalapeno, thinly sliced (seeds removed if you don’t like spicy)
- 1 Medium Zucchini, spiralized or julienned
- Cilantro and lime for garnish
- Place ginger, garlic, star anise, cloves, cinnamon stick and peppercorns in large pot with a splash of broth and cook over medium heat until fragrant about 3-5 minutes. Add remaining broth and bring to a boil, reduce heat and simmer for about 30 minutes.
- Thinly slice your pork or protein of choice (unless you have some already cooked). I seasoned mine with a little salt, pepper and ground ginger.
- Strain the broth removing all the spices and return broth to medium heat.
- Add mushrooms, bok choy, onion and jalapeno and cook for about 10-20 minutes until veggies are soft and flavours develop.
- Spiralize or julienne your zucchini and place into serving bowls.
- Ladle soup into bowls over “zoodles” and top with fresh cilantro and lime. Optional add some bean sprouts too!
Hope you enjoy as much as I did. I had leftovers for lunch!
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”
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut
•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
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds
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.
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
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.
Orange Red Velvet Protein Blondies
• 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
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
Pumpkin is everywhere right now and I love eating it everyday for now. It’s also very good for you too! I used VitaFiber for extra fiber in these cookies but you can always use maple syrup or honey if you don’t have any. I made 12 big cookies. Recipe below.
Chocolate Oatmeal Pumpkin Protein Cookies
•1 Cup oat flour
•1 Cup whole oats
•1/2 Cup chocolate protein powder (I use Kaizen Naturals)
•1/4 Cup Cacao powder
•1 tsp cinnamon
•1 tsp baking powder
•1/4 Cup mini chocolate chips
•1/4 Cup VitaFiber (or maple syrup/honey)
•1 tsp pure vanilla extract
•1 Egg or flax/chia egg
•1 Cup pure pumpkin puree
•1/4 Cup unsweetened applesauce
➡Preheat oven to 300ºF, line cookie sheet with parchment and set aside. Combine all dry ingredients together in large bowl. In separate bowl whisk all wet ingredients together then add to dry ingredients and mix until combined. Using ice cream scoop, scoop batter onto parchment lined sheet and press down with fork, add extra chocolate chips to top if desired. Bake for approximately 15 minutes. I made 12 cookies, if you like make them smaller.
Macros for 12 (using VitaFiber):
Calories: 120 | Fat: 4g | Carbs: 18g (4g Fiber / 3g Sugar) | Protein 7g