The festivities are here! If there’s one thing Canadians know how to do best, it’s celebrate with good quality food. Check out this Canada Day Recipe Roundup, for some serious WH’EY’ protein inspiration!
These creations can range from everything red & white, touches of maple syrup, chunks of Canadian bacon, and other original favourites.
Have fun experimenting with a range of healthy ingredients to include in your beaver tails, maple bars and butter tarts for an unforgettable 150th celebration!
Protein Cheesecake Squares
- 200g honey graham crackers pulsed into crumbs
- 3 Tbsp coconut oil
- 500g (2 packages) light cream cheese
- 1¼ cup plain 0% greek yogurt
- 2 tsp pure vanilla extract
- 1/3 cup granulated regular sugar
- 3 scoops LeanFit Protein Vanilla Whey Isolate
- ¼cup coconut milk
- 2 large eggs
- 2 cups fresh or frozen berries (I used fresh raspberries in this recipe)
- ½ – 1Tbsp granulated sweetener of choice
- 1 tsp pure vanilla extract
- 2 Tbsp chia seeds
Crust and Filling: Preheat oven to 300ºF. Line 8×8 pan with tinfoil or parchment paper coming all the way up the sides and hanging over, grease with coconut oil and set aside. Prepare graham cracker crust, pulse crackers down with food processor if needed, add melted coconut oil and mash together or process in food processor. Press evenly into prepared pan and set aside. Clean food processor. Process cream cheese and greek yogurt then add vanilla, sweetener of choice, whey protein and milk. Process adding 1 egg at a time until smooth, scraping sides as needed. Pour into prepared crust evenly and bake for 50 minutes, turn oven off and let sit for another 50 minutes with the oven door propped open. Place in fridge overnight. Remove cooled cheesecake from pan and slice into squares and decorate as desired.
Chia Jam: Combine all ingredients except chia seeds in saucepan and bring to a boil, lower heat and simmer for about 15-20 minutes, mashing berries down, remove from heat add chia seeds and set aside, cool and store in fridge.
Canadian Nanaimo Protein Bars
- 1 cup pitted dates
- 1.5 cups rolled oats
- 3 tbsp raw cocoa powder
- 4 tbsp chia seeds
- 1/2 cup almond milk or water (any nut milk may be used)
- 1 scoop LeanFit completegreen Protein Powder
- 1 banana
- 1/4 cup melted virgin coconut oil
- 1 can of coconut milk (use full fat and place into the fridge overnight)
- 3-4 tbsp all natural peanut butter
- 1.5 scoop LeanFit completegreen Protein Powder
- 1/2 cup melted virgin coconut oil
- 1/4 cup raw cocoa powder
- 3 tbsp 100% Maple Syrup or honey* (*honey is not vegan)
Bottom layer: Combine all the “bottom layer” ingredients together into the processor; dates, rolled oats, cocoa powder, chia seeds, choice of nut milk or water, and protein powder. Process all the ingredients together on high. Make sure that all ingredients are combined. Line the square pan with parchment paper. Place the mixture from the processor into the square pan and spread evenly. Place the pan into the freezer for about 10-15 minutes. Till the bottom layer hardens.
Middle Layer: Clean out the processor to begin with the “middle layer”. Place all the “middle ingredients” into the clean processor. Process all the ingredients together on high; banana, melted virgin coconut oil, the separated coconut milk (only the thick/creamy part, leave the water out), all natural peanut butter, and protein powder. The texture should be thick and creamy. Take out the pan from the freezer and pour the creamy “middle layer” mixture onto the bottom layer of the pan and spread evenly. Place the pan into the freezer for 20 minutes until the middle layer hardens.
Top Layer: Choose one of the two following options to create the “top chocolate layer”: Make your own chocolate (vegan) or use good quality chocolate (vegan preferred or dark chocolate) to melt.
Bacon Berry Breakfast Sandwich
- ½ scoop LeanFit 100% Whey Vanilla protein powder (vanilla or unflavoured)
- 1½ tablespoons coconut flour
- 1 egg
- ½ tablespoon psyllium husk powder
- ½ cup water
- ½ tsp baking powder
- 1 egg
- 1 strip turkey bacon
- 1 tablespoon blueberries
- ½ teaspoon Dijon mustard
Spray a frying pan with oil and preheat on low setting. Mix all of the pancake bun ingredients in a mixing bowl. Spoon the mixture into the frying pan into two pancakes. While the pancakes are cooking, microwave the blueberries for about 45 seconds and mash with a fork when done. Flip the pancakes to cook the other side. When pancakes are done, place on a plate and fry the egg and bacon in the frying pan. This can also be done simultaneously in a separate frying pan. Place all the toppings in the pancake buns and serve.
Canada Day Swirl Protein Balls
- ¼ Cup Coconut butter
- ¼ Cup VitaFiberIMO Syrup (can sub sticky sweetener such as maple syrup or honey)
- 2 Scoops LeanFit Naturals Whey Vanilla
- ¼ Cup Coconut flour
- ¼ Cup Oat flour
- 1-2 Tbsp. Almond milk
- 1-2 Tbsp. Beetroot juice
- Optional: Sprinkles
In saucepan over medium heat combine coconut butter and sticky syrup until melted together. In food processor combine whey, coconut flour, oat flour and coconut butter syrup until crumbly. Split into two equal portions and put one portion back into the food processor and set aside other portion in small bowl. Turn food processor on and using almond milk add a tablespoon at a time until it turns into dough ball. Remove from processor and put the other crumbly portion back into the food processor. Repeat the same step above but using the beetroot juice to get a dark red colour (of course you can always skip the swirl step). Using cookie scoop or tablespoon portion out the balls separately onto parchment paper. Take one white piece and one red piece and form together rolling in between your hands until you get a round shape, repeat. Stab with sprinkles if desired. Store in fridge. Yield: 10 balls
Protein Iced Cappuccino & Proughnuts
- 1 scoop LeanFit Naturals Whey Chocolate
- 1 frozen banana
- 1 cup almond milk
- ½ cup strongly brewed coffee, cooled to room temp or refrigerated
- Handful of ice
Blend all ingredients in a high speed blender, adding liquid in increments to achieve desired consistency.
- 1 scoop LeanFit Naturals Whey Vanilla
- ¼ cup chickpea flour
- 2 tablespoons coconut flour
- ¼ cup eggwhites
- ¼ cup pumpkin puree
- ¼ cup almond milk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
Preheat oven to 350 degrees. Lightly grease a mini doughnuts pan. Mix protein powder, flours, and baking powder in a mixing bowl. In a separate bowl, whisk together eggs, pumpkin, milk, egg whites and vanilla extract. Add the egg mixture to the flour mixture and stir until just combined. Pour a small amount of mixture into each doughnut hole. Do not fill all the way, as they will rise in the oven. Bake for around 15 minutes at 350 degrees Fahrenheit, or until the tops are light golden brown. Allow to cool completely before removing from the pan. Once cooled, add desired toppings: Protein glaze: 1 tablespoon LeanFit Naturals Whey protein powder + 3 tablespoons water. Powdered: 1 tablespoon powdered stevia Cinnamon sugar: ½ tsp stevia + ½ tsp cinnamon Chocolate dipped: melt 1 tablespoon chocolate chips and dip doughnuts in, place in fridge to harden.