Recipes

Peanut Butter Protein Fluff

If you are trying to increase your protein intake, this is a snack you have to try! This delicious peanut butter fluff packs in 30g of  protein per serving. It’s quick and easy to make too (win).

Ingredients:

• 1 cup (250g) full-fat Greek yogurt
• 2 tbsp. powdered peanut butter
• 1 scoop (25g) collagen protein
• favorite garnish (banana, granola, blueberries)

Instructions:

Add the yogurt, peanut butter powder, and collagen into a small mixing bowl and whisk together using a hand mixer, until fluffy.

Transfer the mix into a bowl and top with your favourite toppings to serve.

   

Recipes

Chocolate Chia Pudding

This recipe is a great “make ahead” snack to have throughout the week. It’s a perfect snack for breastfeeding, and gives you a ton of healthy fats and 14g of protein per serving.

Ingredients:

• 1 cup (170g) chia seeds
• 3 cups (700ml) coconut milk
• 2 scoop (25g) vanilla collagen protein powder (optional)
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4 tsp. espresso powder
• 2 tbsp. cocoa powder
• 1 cup (125g) raspberries, frozen

Instructions:

Blend all the ingredients in a high-speed blender or food processor until most chia seeds are broken down and the pudding is thick and creamy.

Portion out into jars or small bowls and top with frozen raspberries.

Store in airtight containers for up to 4 days. Serve cold.

   

Recipes

VEGAN ENERGY BALLS

These energy balls are perfect for breastfeeding moms and postpartum recovery. All of the ingredients work together to give you the energy you need and some of the essential nutrients you also need to recover.

Ingredients:

• 1 cup (120g) dates, pitted
• ¾ cup (60g) almond meal
• ½ cup (30g) desiccated coconut
• 2 tbsp. chia seeds
• 2 tbsp. coconut oil, melted
• 1 tbsp. natural peanut butter

Instructions:

Place all ingredients in a high-speed blender or food processor and blitz until everything is well combined and chopped to small pieces.

Using your hands, form 10 balls about the size of a walnut. Place them in the fridge to chill for at least 1 hour so that they become more solid.

Store in the fridge in an airtight container for up to 2 weeks.

   

Recipes

BANANA & ALMOND MUFFINS

These banana almond muffins make a great on-the-go breakfast or snack while breastfeeding!

Ingredients:

• 2 ripe bananas, mashed
• 1 tbsp (20ml) maple syrup
• ¼ cup (60ml) almond butter
• ½ cup (55g) spelt flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ cup (30g) walnuts

Instructions:

Heat the oven to 350°F (180°C) and line a muffin tray with paper muffin cups.

Mash the bananas with a fork and combine with the maple syrup and almond butter. Fold in the flour, baking powder, and baking soda and mix well.

Divide the batter between the 6 muffin cups. Top each one with the walnuts.

Bake for about 18-20 minutes in the middle of the oven, or until a toothpick comes out clean.

Remove the muffins from the oven and cool completely before serving.
   

maple pecan breakfast muffins
Recipes

Maple Pecan Muffins

If I was going to say the most common thing moms answer for why they don’t eat a healthy breakfast, it’s this:

I don’t have the time to make a healthy option!

I get it. 99% of the time in the mornings, we are so busy making sure the kids eat, finding a missing sock, packing a lunch, getting our work bag ready, and remembering the school popsicle stick project is due today, we don’t have a second to stop in the chaos.

I’ve been experimenting with grab and go options. These Maple Pecan Breakfast Muffins were inspired by my Perfect Breakfast Muffins and an extra Costco sized bag of pecans that I had in the pantry. They are super satisfying, low on sugar and carbs, and delicious!

And what’s even better, you make them in a blender so they’re super easy to make and clean up.

These Maple Pecan Breakfast Muffins have become a new staple for us. When you try them, let me know how much you love them!

Ingredients

  • 3 cups of pecan halves
  • 1/2 cup of dates
  • 1 cup of plain greek yogurt
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1.5 tsp baking soda

Optional Ingredients (for Protein Boost)

  • 1 additional egg
  • 1 cup collagen powder (unflavored)

Instructions

Preheat oven to 400F and lightly grease a cupcake pan using coconut oil.

In a blender, add the pecan halves. You can pulse the blender a few times to turn them into a “flour” (optional, this step depend on how powerful your blender is). Add the remaining ingredients to the blender.

Blend on high speed until everything is combined into a smooth batter. If the batter is too think, you can add a few tablespoons of water.

Separate the mix into the cupcake tins. Bake at 400F for 15 minutes. Remove from the oven and let cool for 10 minutes before serving.

Nutrition Facts