Lemon Blueberry Cake

Lemon Blueberry Cake

Yummy mini cakes with lemon and blueberry- the perfect sweet snack

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Lemon Blueberry Cake
Lemon Blueberry Cake
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Lemon Blueberry Cake
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Instructions
  1. Grind oats and psyllium husks into powder
  2. Mix together oats, psyllium, coconut flour, protein powder
  3. Add yogurt, egg whites and almond milk and mix well
  4. Stir in lemon extract, lemon juice and stevia (adjust these ingredients to taste)
  5. Fold in blueberries, adding a little at a time
  6. Pour into molds* and bake at 325 for ~45min (depending on mold)
Recipe Notes

You can use a cupcake pan (12), mini cake mold (8), or a 6" round cake pan

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Whole Wheat Oat Bread

Whole Wheat Oat Bread

This recipe is perfect for those of you guys who don’t like all the refined sugar in store-bought bread! Delicious when used as toast or sandwich bread.

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Whole Wheat Oat Bread
Whole Wheat Oat Bread
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Instructions
  1. Preheat oven to 375F.
  2. Blend together oats, flour, baking powder, and salt.
  3. Stir in honey, oil, and milk.
  4. Mix until dough is formed.
  5. Place dough on lightly oiled loaf pan.
  6. Bake for 25-35 minutes or until toothpick comes out clean. Do not overbake.
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Deep Dish Carrot Cake (Protein) Bars

Deep Dish Carrot Cake (Protein) Bars

If you love carrot cake then you’ll love these deep dish carrot cake protein bars. They are topped with a 2 ingredient “frosting” which tastes exactly like cream cheese. They make a delicious, more nutrient dense treat.

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Deep Dish Carrot Cake (Protein) Bars
Deep Dish Carrot Cake (Protein) Bars
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Deep Dish Carrot Cake (Protein) Bars
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Instructions
  1. Deep dish carrot cake cheesecake bars - makes 6
  2. 2 cups oats
  3. 3 scoops vanilla protein powder (I used lean body for her protein)
  4. 3/4 cup peanut butter (I used peanut protein and it worked well)
  5. 1/4 cup chia seeds
  6. 2 large carrots, shredded (or about 1/2 cup)
  7. pinch each cinnamon, nutmeg, ginger
  8. 1/4 cup liquid sweetener
  9. 1/2 cup white chocolate, melted (I used Amber lyn chocolates)
  10. 1/2 cup SO Delicious dairy free cultured coconut milk in unsweetened vanilla
Recipe Notes

Add all ingredients to a food processor (except last 2) and blend very well until your mixture starts to clump together. If using powdered peanut butter, add water to powder first to make peanut butter then add to food processor. Remove mixture from food processor (mixture will be sticky) and press into a small container (I used a 7x 5 x 1.5 inch glass container). melt chocolate and stir in cultured coconut milk. pour on top of your bars. Set in freezer until chocolate hardens. Cut into bars and enjoy. Store leftovers in freezer.

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Chocolate Peanut Butter Oatmeal Cookie Pancakes

Chocolate Peanut Butter Oatmeal Cookie Pancakes
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Chocolate Peanut Butter Oatmeal Cookie Pancakes
This pancake recipe has been my "go to" recipe for the past couple weeks and it has received rave reviews from others who have made it. these pancakes are super thick and fluffy, satisfying, and of course, delicious! and they still taste amazing the next day. double the recipe and store the leftovers so you have breakfast ready to go for the next day!
Instructions
  1. Combine all dry ingredients and mix well then add in wet ingredients. Mix well.
  2. If batter is too thick you can add a little more water.
  3. Measure out 1/4 cup batter and cook on a skillet.
  4. Cover with a lid to help distribute the heat more evenly.
  5. Repeat with rest of batter and enjoy. leftovers can be stored for up to a week!
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Vegan No Bake Blueberry Cheesecake Bites

Vegan No Bake Blueberry Cheesecake Bites
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Vegan No Bake Blueberry Cheesecake Bites
These easy (vegan) blueberry cheesecake bites are not only super easy to make but they only require 6 ingredients. And you can easily switch out the blueberries add another fruit (like cherries) for a cherry cheesecake version.
Vegan No Bake Blueberry Cheesecake Bites
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Vegan No Bake Blueberry Cheesecake Bites
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Instructions
Crust
  1. 3/4 cup oats 1/2-3/4 cup softened dates sprinkle cinnamon
Middle layer
  1. 2 frozen bananas
Top layer
  1. 1 cup frozen blueberries 1/8 cup vegan greek yogurt
  1. In a food processor combine ingredient to make the crust.
  2. Blend until mixture clumps together.
  3. Press into the bottom of 7-8 silicone baking cups an set aside.
  4. Add frozen bananas to food processor and blend until smooth and creamy
  5. Spoon one spoonful into each silicone cup. It's okay if you have extra.
  6. You can use it for the next layer.
  7. Place silicone cups In freezer while you prepare your next layer.
  8. Add frozen blueberries and yogurt to food processor and blend until smooth and creamy.
  9. Spoon into silicone cups.
  10. Top off with a few blueberries and freeze a few hours. Then enjoy!
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Peach Cobbler Overnight Oats

Peach Cobbler Overnight Oats
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Peach Cobbler Overnight Oats
Like dessert for breakfast... If you have not tried overnight oats, do so now!
Peach Cobbler Overnight Oats
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Peach Cobbler Overnight Oats
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Instructions
  1. Mix all above ingredients in mason jar (except 1/4 cup peaches, rice cake, honey and LarBar).
  2. Refrigerate covered overnight, in morning dice peaches and add to top, break up rice cake and mix with honey and LarBar to get that "cobbler" effect, and mix in to oats.
  3. You can heat in microwave, but also tastes great cold too!
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Blueberry White Chocolate Cheesecake Protein Bars

Blueberry White Chocolate Cheesecake Protein Bars
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Blueberry White Chocolate Cheesecake Protein Bars
These bars are made with a delicious chewy base consisting of only 5 ingredients then topped with a delicious creamy 2 ingredient blueberry and white chocolate cheesecake topping. Super easy to make and less than 10 ingredients for the entire recipe.
Blueberry White Chocolate Cheesecake Protein Bars
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Blueberry White Chocolate Cheesecake Protein Bars
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Instructions
Ingredients
  1. 1 cup oats
  2. 2 scoops vanilla protein powder (I used lean body for her protein)
  3. 1/2 cup peanut butter (I used peanut protein and it worked well)
  4. 1/8 cup chia seeds
  5. 1/4 cup liquid sweetener
  6. 1/2 cup white chocolate, melted (I used Amber lyn chocolates)
  7. 1 container siggis blueberry yogurt
Directions
  1. Add all ingredients to a food processor (except last 2) and blend very well until your mixture starts to clump together.
  2. If using powdered peanut butter, add water to powder first to make peanut butter then add to food processor.
  3. Remove mixture from food processor (mixture will be sticky) and press into a small container (I used a 7x 5 x 1.5 inch glass container). melt chocolate and, in a medium sized bowl, combine with blueberry yogurt.
  4. Mix well until smooth and creamy. pour on top of your protein bar mixture. Set in freezer until chocolate hardens. Cut into bars and enjoy. Store leftovers in freezer.
  5. Blueberry white chocolate cheesecake protein bites - makes 8 mini bars
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(Vegan) Strawberry Cheesecake Bites

(Vegan) Strawberry Cheesecake Bites
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(Vegan) Strawberry Cheesecake Bites
Beat the heat with these delish vegan strawberry no bake cheesecake bites! They can easily even be made into a pb&j version by adding in peanut butter into the middle layer
(Vegan) Strawberry Cheesecake Bites
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(Vegan) Strawberry Cheesecake Bites
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Instructions
Vegan Strawberry cheesecake cups - makes 10-12
  1. Crust
  2. 3/4 cup oats
  3. 1/2 cup date crumbles (I used @bobsredmill)
  4. 1-2 tbsp liquid sweetener
  5. 1/4 cup natural peanut butter
  6. 1 tbsp water
Middle layer
  1. 1-2 frozen bananas
  2. for a Pb&j version add a spoonful of peanut butter
Top layer
  1. 1/2 cup strawberries
Recipe Notes

In a food processor blend ingredients to make crust. Blend until mixture starts to clump together. Press mixture into the bottom of 10-12 muffin cup liners and set aside. Blend frozen bananas until smooth and creamy. Layer half on top of crust. Place muffin tin in freezer while you prepare the top layer. Blend remaining frozen banana with strawberries and layer on top of the banana layer. Place back in freezer to set then enjoy.

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Black Bean Burger

Black Bean Burger
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Black Bean Burger
These Black Bean Burgers will win over meat lovers and vegetarians alike. A great source of protein and fibre. One of my meal prep go-to's... I like to make two batches and freeze half by wrapping in tin foil and placing in a large zip lock bag.
Black Bean Burger
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Black Bean Burger
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Instructions
  1. 2 cups black beans
  2. 1 cup oats
  3. 1 cup carrots
  4. small onion
  5. 2 cloves garlic
  6. 1/4 cup cabbage
  7. 1 tomato
  8. spices (s&p, cayenne, smoked paprika)
  9. Blend in food processor
  10. form into patties and cook in med skillet at medium heat 5 min. on each side.
  11. 💚 Top with roasted red pepper, lettuce or avocado in a whole grain thin bun.
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Protein Cinnamon Rolls

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Protein Cinnamon Rolls
Healthy, delicious, and packed with protein. These are a perfect way to start your day!
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Dough Ingredients
  1. 2 cups oats ground into flour
  2. 2 scoops vanilla protein powder
  3. 1 1/4 tsp baking powder
  4. 1/4 tsp salt
  5. 4 tsp honey
  6. 2 tbs unsweetened applesauce
  7. 8 tsp liquid egg whites
  8. 1/2 tsp vanilla
  9. 1/4 tsp butter extract (optional)
Filling Ingredients
  1. 1/4 cup sugar free syrup (can also use honey)
  2. 1/4 tsp cinnamon
  3. 2 drops butter extract (optional)
Icing Ingredients
  1. 1 oz fat free cream cheese
  2. 1/2 scoop vanilla protein powder
  3. Unsweetened Almond milk
  4. Dash of vanilla
Directions:
  1. Preheat oven to 350.
  2. For the dough, mix dry ingredients together first then add in wet ingredients.
  3. Mixture will be crumbly. Knead together until you get a stiff dough
  4. Roll dough on floured surface into a long rectangle
  5. Spread filling mixture onto dough
  6. Starting from the long end of the rectangle, roll dough into a long tube
  7. Cut roll into 16 slices
  8. Place rolls on greased baking dish, evenly spaced
  9. Bake for 10-12 minutes
  10. Meanwhile, mix together icing ingredients with a mixer
  11. Add enough almond milk to get the desired consistency you want
  12. Remove cinnamon rolls from oven and drizzle with icing
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