Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️
Pumpkin Protein Balls 🎃
•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
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.
It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!
Gingerbread Protein Truffles
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together. Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.
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.
I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘
•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil
•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk
•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract
1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.
2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.
3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.
If you feel like dessert for breakfast without the guilt … look no further! This berry crumble taste like dessert and very well is dessert but why not have it for breakfast too!
Today’s recipe inspiration comes from ValentinaBallerina on Instagram. I added some LeanFit whey protein, almond flour, VitaFibre and cinnamon to the crumble, chia seeds to berries and adjusted measurements to my liking.
Topped with greek yogurt mixed with vanilla whey protein and fresh strawberry slices.
Look no further here is the recipe ⬇
•6 medium strawberries, sliced
•1 Cup frozen or fresh blueberries
•1 Tbsp Xylitol (Or any sweetener of choice or Omit)
•½ Tbsp Chia seeds
•Sprinkle of cinnamon
•¾ Cup large flake oats
•½ Cup oat flour
•¼ Cup LeanFit Vanilla 100% Whey Protein (Vegans use plant based)
•1 Tbsp Almond flour
•1 Tbsp Coconut flour
•1 Tbsp VitaFibre powder (Xylitol/Stevia/Coconut Sugar can be used for replacement)
•1 tsp Cinnamon
•4 Tbsp Coconut oil, melted
Preheat oven to 375ºF. In a glass baking dish (at least 1.5 litres or 8×8)
line half of sliced strawberries on bottom, top with blueberries and then
remaining sliced strawberries. Sprinkle cinnamon, Xylitol and chia seeds over berries (alternatively you can toss all in bowl with some freshly squeezed lemon). In bowl combine all dry ingredients, pouring coconut oil in once all dry incorporated then mash together with fork until you get crumbly texture. Spread crumble mixture over berries and press down slightly. Bake in preheated oven for about 20-25 minutes. Let cool for 5-10 minutes and serve with greek yogurt and extra berries if desired.
■Yield 4 servings
Looking for a way to spice up your quinoa? I know it can be pretty bland by itself so I like to mix it into salads or make a large batch and have meal prep done for the week! It is also a great pot luck dish. Recipe below!
Southwest Quinoa Salad
•1 Cup Dry Quinoa
•2 Cups Water
•1 large bell pepper, chopped
•1 large green onion, chopped
•2 Roma tomatoes, guts removed & chopped
•½ jalapeño, seeded & minced (keep seeds if you like spicy)
•1 large handful cilantro, minced
•1 can (341ml) corn niblets (no sugar/salt)
•1 can (540ml) black beans (no salt)
•½ tsp cumin
•½ tsp salt
•½ tsp pepper
•½ tsp onion powder
•Dash chili powder
•2 limes, squeezed
Cook quinoa with water and let cool for approximately 2 hours. Prepare all vegetables and mix all remaining ingredients together with cooked/cooled quinoa. Rest for about 30 minutes or longer for flavours to develop (best overnight). Top with avocado, salsa, greek yogurt, cilantro or whatever you like! Enjoy. Makes a lot! I would say it would make at least 8 servings.
Feel free to add some cooked chicken breast for extra protein!
Experimenting in the kitchen can lead to success or failure but today I succeeded. Yes for the win! Cereal truffles turned out perfect.
Here is the recipe and check out more pictures below.
Jungle Munch Cereal Truffles
•2 Cups Cereal (I used Jungle Munch by Natures Path Organic EnviroKidz)
•1 Cup Dates, soaked
•2Tbsp cottage cheese (Vegan use 1Tbsp almond milk)
•1/2 Cup nuts/seeds (I used mixed almonds, cashews and walnuts)
•2Tbsp vanilla protein (I used @VegaTeam Vanilla Protein)
Chocolate sprinkles, cocoa powder, coconut & sprinkles (nuts would be good to).
Soak dates in hot water for about 15min. Process nuts/seeds in food processor until little bits, empty into bowl and set aside. Drain dates from water and place in food processor with cottage cheese or almond milk, pulse scraping down sides until smooth paste texture. Add cereal, processed nuts and protein powder to date mixture, process until all combined and cereal has processed down. Line dish with parchment paper and using cookie scoop or tablespoon scoop mixture onto parchment paper. Roll into balls, using water on your hands as needed as it can get sticky. Get your toppings ready and roll balls in until coated with topping. Place in mini cupcake liners and store in fridge until ready to enjoy. Yield 16.
Scoop mixture onto tray with tablespoon.
Roll into balls using your hands slightly wet with water.
Get your toppings together and roll balls until coated.