Carrot Cake Muffins

 This muffin recipe is inspired by carrot cake! These muffins are gluten-free and dairy-free with a light & fluffy coconut whipped topping.

Ingredients:

-1 1/2 cup oat flour ( I made my own by grinding oats in my blender)

-1 tsp pumpkin pie spice

- 1/4 tsp baking soda

-2/3 cup unsweetened almond milk

-2 eggs

-1/4 cup maple syrup

-1/3 cup melted coconut oil

-1 cup grated carrots ( I used a fine grater for smaller pieces)

*Optional 1/3 cup raisins or chopped nuts (walnuts or pecans) 

I didn't add these, but I know it can add texture and extra flavor! 

Mix all ingredients in a medium bowl with a large spoon or electric mixer as listed.

Grease muffin tin with coconut oil or butter. Fill tins with batter,

Bake at 350 degrees for 20-25 minutes.

Let cool, then add Whipped Topping:

To make the Coconut Whipped Topping I used 1 can of coconut milk (full fat) with 2 Tbsp of maple syrup. *The Coconut Milk must be cold or it will not become "fluffy" enough for a topping. Blend on high with electric mixer until it is it stiff like whipped cream.

Add your topping or dairy-free frosting and enjoy!

Chocolate Coconut Snowballs

 These delicious little bites are low in sugar and full of plant based protein! A great alternative to an after dinner chocolate to satisfy your sweet tooth.

Makes 14-16 balls. Suggested Serving: 2-3 Pieces. 

Approximate Macros Per Ball: Fat: 4g Carbs: 3g Protein: 3g Sugar: 2g Fiber: 1g

Calories: 60 per ball

Ingredients:

- 1 scoop Chocolate Protein Powder ( I used Vegan)

- 1/4 cup Oats

- 2 tbsp Cocoa Powder

- 1 tbsp Maple Syrup

- 3 tbsp Sunflower Butter (or any natural seed or nut butter)

- 4 tbsp Unsweetend Coconut Milk

- 1/3 cup Unsweetened Shredded Coconut (pour onto a plate for rolling)

Mix all ingredients in order (except for the coconut). Add the coconut milk 1 tablespoon at a time while mixing. You may need more or less depending on the consistency of your nut or seed butter.

Once ingredients are mixed. Form 1 inch balls using your hands. 

Then roll them in the shredded coconut.

Store in fridge for up to 4-5 days. 

Low-Carb Pumpkin Spice Pancakes

 

I do not follow a keto diet, but I do love low-carb options! 

These delicious pancakes are gluten-free, dairy-free and free of refined sugar. They are easy to make and look like normal pancakes!

This recipe makes 1 serving (3 medium pancakes)

Approximately: 10g protein, 8g fat, 5g fiber, 3g sugar (naturally occurring in coconut flour)

Ingredients:

-2 Tbsp coconut flour

 (I used the organic Bob's Red Mill)

-1 Egg

-1/4 cup unsweetened almond milk

-Dash of Pumpkin Pie Spice

*Optional: 2 drops of Vanilla Liquid Stevia

Mix all ingredients in small bowl with fork or small whisk. 

Cook on frying pan with olive or coconut oil on low to medium heat.

Flip like you would a normal pancake once you see bubbles forming in the batter.

Once they are golden brown they are ready! I topped mine with a tsp of maple butter (syrup), but if you want keep your carbs and sugar low you can top it off with your favourite nut or seed butter. I've had these with sunflower butter which added more healthy fats, fiber and protein!

 Pumpkin Spice Protein Smoothie

Perfect for the holiday season, this smoothie has the taste of pumpkin spice without the refined sugar and REAL pumpkin!

Ingredients: 

-3/4 cup almond milk or coconut milk

-3-4 ice cubes

-1/2 frozen banana

-1 tbsp ground flaxseed

-2-3 tbsp pumpkin puree

-1/2 to 1 scoop vegan protein powder

-sprinkle of pumpkin pie spice

Blend and Enjoy !

*Approximately 20 grams protein, source of fiber, omega 3 & 6 fats to keep you full and support healthy digestion. 

Gluten-Free Vegan Blueberry Crumble

 I had a lot of blueberries and wanted to make a healthy dessert that everyone could enjoy for Easter! Since this dessert is gluten-free, nut-free and vegan, it was the perfect combination for everyone to enjoy (even the kids loved it!)

Most of these ingredients I also already had at home which made this a quick & easy dessert to make in a pinch!

Ingredients:

-3 cups blueberries
-2 tsp Vanilla Extract

Spray or coat a 8x8 Baking dish with vegan margarine or oil spray.

Evenly place blueberries into the dish and pour vanilla extract on top.

Mix the following ingredients in separate bowl:

-1 1/2 cups gluten-free rolled oats
-1/2 cup gluten-free baking flour (I used Bob's Red Mill Blend)
-1/2 tsp ground cinnamon
-1/3 cup maple syrup
-1/3 cup melted coconut oil or safflower or grapeseed oil

Evenly top the blueberries with oat mixture.

Bake at 350 degrees for 40 minutes.

Let cool for 10 minutes. Cut into squares and enjoy on its own or with a scoop of coconut ice cream!

Gluten-Free Mini Egg Cookies

These cookies were made without gluten or any flour at all! 
They are a delicious protein packed treat you can enjoy for Easter that your whole family will enjoy !

Ingredients:

-1 mashed banana 
-1/2 cup oats (gluten-free)
-1 scoop vegan protein- Bodylogix Brand -1/4 cup egg whites (or vegan egg Substitute)-1/4 cup almond milk -3 drops vanilla stevia (or one powder packet)-1/2 tsp baking powder -chocolate chips (dairy-free option use vegan chips)
-mini eggs for the top of cookies

I used President's Choice mini eggs because they are Peanut-Free! You can alter the amount of chocolate for your preference.

Bake at 350 for 10 minutes. Yields 8-10 cookies.

Tips to Avoid Holiday Weight Gain

Pumpkin Chai Protein Muffins

Pumpkin Chai Protein Muffins *Dairy-free & Gluten-free*

These festive muffins are full of protein, without the use of whey protein powder or gluten! Perfect for an afternoon, snack breakfast or dessert.

This recipe yields 6 muffins, which is 3 servings :)








Mix all ingredients in order as listed:

-2 scoops Vega One Chai powder
-1 tsp baking powder
-1/2 tsp ground cinnamon
-1/2 cup pumpkin puree
-2 eggs
(vegan substitute=1/4 cup unsweetened apple sauce or 2 tsp ground flaxseed & add 2-3 tbsp almond milk)
-1/3 cup unsweetened almond milk

*optional 1/4 cup raisins or dairy-free chocolate chips

Melt 1 tsp coconut oil into each muffin cup to prevent from sticking to muffin mold. Pour batter into muffin mold.



Bake at 350 for 20-25 minutes. Let cool, serve and enjoy!

Arbonne Chocolate Candy Cane Cupcakes

Arbonne Chocolate Candy Cane Cupcakes

A festive way to enjoy your favourite chocolate shake mix! Gluten-free and Dairy-free!!!

*Makes 12 medium cupcakes*


-6 scoops Arbonne Chocolate Shake Mix
-1/4 cup cocoa powder
-2 tsp baking powder
-1/2 tsp baking soda
-3/4 cup egg whites
-3/4 cup unsweetened almond milk

Mix all ingredients in a medium sized bowl with large fork, as listed.
Add:
- 3 crushed candy canes

Lightly spray muffin cups with cooking oil spray. Pour batter into muffins cups using a spoon.

Bake at 350 degrees for 25-30 minutes. Let cool & enjoy!

Arbonne Shake Mix Ginger Cookies

Arbonne Shake Mix Ginger Cookies

Nothing beats homemade cookies during the holidays that are free of preservatives, processed flours and refined sugars. No Flour or butter in these little bites of holiday cheer! I am so excited to share these with my party guests ;)



-5 scoops Arbonne Vanilla Shake Mix
-1 tbsp ground ginger
-1 tbsp ground cinnamon
-1/2 tsp baking powder
-1 egg
-2 tbsp molasses
-2 tbsp unsweetened almond milk

Mix all ingredients in a medium bowl with a fork. Roll dough into 1 inch balls. Place on baking sheet, lined with parchment paper.

Bake at 350 degrees for 10-12 minutes. Makes 12 cookies.

Let cool and enjoy!!!

Candy Cane Chip Shake

Candy Cane Chip Shake

Enjoy this delicious festive shake without the guilt (and the stomach ache) that can come from the big bowl of candy cane ice cream that you've been dreaming about!

-1 scoop vanilla ISO Plus protein
-3/4 cup unsweetened almond milk
-1 tsp dark semi-sweet chocolate chips
-1 small candy cane
-ice

Blend all ingredients until the ice, candy cane and chocolate is chopped into small pieces and the consistency is smooth & creamy. This shake makes a great post workout treat or dessert!

***To make it into ice cream, just blend without the ice, pour into a zip lock bowl and freeze for 1 hour :)

Strawberry Protein Pancakes

Strawberry Protein Pancakes

Happy Canada Day with this seasonal recipe! Picked these strawberries a few days ago and it made a fun & healthy Canada Day treat :)

Mix following ingredients in medium bowl with large spoon:

-2/3 cup (gluten-free) quick oats
-1/3 cup unsweetened almond milk
-1/3 cup egg whites
-2 scoops vanilla whey protein
-2 tsp baking powder
-sprinkle nutmeg


While the oats soak into the liquid for the batter, slice 5-10 strawberries.


Pour batter on to cooking sprayed frying pan set on medium heat. Lay strawberry slices on top of pancakes in the pan. Cook both sides until golden brown for about 1 minute each side.

Serve with maple syrup or your favorite jam or nut butter.

Makes approximately 10 pancakes or 3-4 servings :)

Light & Fluffy Fruit Cake

Light & Fluffy Fruit Cake

Not your average Christmas Fruit Cake! This fit body friendly alternative is a great post-workout holiday treat that won't ruin your hard work ;)

 *low-fat, no butter or refined sugars & some extra protein to balance the macros!

*8 servings








-1 cup gluten-free flour (spelt, oat, brown rice)
-2 scoops vanilla natural whey protein
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp ginger
-1 tsp baking powder
-1/2 tsp baking soda
-1/2 cup unsweetened applesauce
-1 tbsp molasses
-2 eggs
-1 tsp vanilla
-2 chopped dates
-1/4 cup raisins



Mix ingredients as listed in medium sized bowl. Pour batter into tin foiled lined loaf pan. Bake at 350 for 30 minutes. Let cool and serve!

Ginger Spice Loaf

Ginger Spice Loaf



Another holiday inspired recipe! Great for breakfast, with coffee for a snack or dessert!
*6-8 servings* low-fat, low-sugar, clean carbs and protein!






-1 cup wheat free flour (spelt works well)
-2 scoops whey protein powder (vanilla or cinnamon roll flavour)
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 cup unsweetened apple sauce
-2 eggs
-1/4 cup almond milk Noel Nog (Earth's Own) or low-fat egg nog



Mix all ingredients as listed in medium sized bowl with whisk or fork. Pour into oil sprayed or tin foil lined loaf pan. Bake at 350 for 30 minutes. Let cool and serve.

Peppermint Mocha Protein Squares

Peppermint Mocha Protein Squares











-1 1/2 cup oats
-1 cup cooled peppermint tea
-3 scoops chocolate whey protein powder
-1 tbsp instant coffee
-2 tbsp cocoa
-2 eggs
-1/2 tsp baking soda
*Optional: crushed candy canes and dairy-free chocolate chips

Mix all ingredients as shown in large bowl. Pour batter into a square glass dish or pan sprayed with oil or covered with tin foil. Sprinkle the candy canes and chocolate chips on top of the batter. Bake at 350 for 20-25 minutes. Let cool and serve!!!





Yields 4 large squares (for a snack) or 8 squares for a Christmas dessert :)

'Pump It' Pumpkin Pie

'Pump It' Pumpkin Pie

This protein packed dessert will have your muscles refueled and ready to go! The days of feeling guilty and sluggish after dessert are over. No added sugar or heavy cream in this pie, time to be thankful and eat up!

Crust:
-1 scoop vanilla whey protein
-3/4 cup gluten-free oat flour
-2 tbsp sunflower butter (natural nut butter)
-2 eggs

Spread dough on oil sprayed glass pie dish or pie plate. Bake crust at 350 for 10 minutes. Take out of oven and add the filling...

Filling:
-1/4 cup unsweetened almond milk
- 1 cup pure pumpkin puree (from the can is fine)
-2 scoops vanilla whey protein
-1/2 cup egg whites
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp ginger

Blend all ingredients in food processor or blender under smooth (about 1 minute). Pour filling over crust. Bake pie at 350 for 20-25 minutes. Let pie completely cool before slicing and serving. Makes 6-8 pieces.

*approx. 20 grams protein, 20 grams carbs, 5 fat per piece (6 pieces)*

Protein Crispy Rice Pumpkin Treats

Protein Crispy Rice Protein Treats


Keep it light but satisfying for Thanksgiving this year or have fun making these treats for Halloween!

-1/2 cup pumpkin
-1 tsp vanilla
-1 tsp cinnamon
-4 tbsp sunflower butter (or other nut butter)
-3 scoops vanilla whey protein
-3-4 cups crispy rice cereal (I used a brown rice gluten-free cereal!)
*optional
-organic cocoa nibs for decorating

Mix ingredients with spoon as shown in large bowl. Form 2-inch balls, using your hands (yes it gets messy). If you want to get more creative, use the cocoa nibs while your done to make faces on your 'pumpkins' by pressing them lightly into your treats. Makes 6-8. Store in fridge, but they are best eaten the day you make them!


There you have it! Gotta love low-sugar holiday inspired indulgences! (without the guilt)

Banana Chip Birthday Cake

Banana Chip Birthday Cake

Yes, even on my birthday I try to keep it a little healthy! The only cheat in this recipe is the dairy-free mini chocolate chips! Everyone needs a little chocolate though, good for the soul ;)

Cake Batter:
-2 cups gluten-free baking flour (Bob's Red Mill is great)
-2 tsp baking powder
-1 tsp baking soda
-2 egg whites
-3 very ripe mashed bananas
-1/4 cup honey
-1/4 cup sunflower butter
-1/4 cup unsweetened almond milk
-1 tsp vanilla
-1/2 cup dairy-free mini chocolate chips

Mix batter with large fork. Works best if you mash bananas first in your bowl, then the other ingredients, the chips being last. Pour into 2 pans, prepared with cooking oil sprayed and a touch of flour (prevents sticking). Bake at 350 for 20-25 minutes until lightly brown.

Let the cake cool, then remover from pans.

Chocolate Icing:
-1/4 cup sunflower butter
-1 tbsp cocoa
-1/4 cup unsweetened almond milk
-2-3 packets stevia
*optional: add 2 tbsp of Walden Farms sugar-free chocolate syrup for extra sweetness! (I definitely did)