Easter Recipe Roundup

We’ve compiled a list of Spring-time favourites to create the ultimate Easter Recipe Roundup.

Indulge in delicious protein-packed bunny bites 🐰, share chocolate Easter eggs 🐣 with the whole family, and layer your parfaits with pastel-hued 🌺 superfoods!

Experiment by creating these traditional sweet treats into nutritious bites of fuel with enough protein needed to satisfy cravings. The kids will love taking their goodies to school to share with friends.

Plenty of substitutions can be made to fit your dietary needs and preferences. With LeanFit protein, the possibilities for delicious nutrition are endless.

Rainbow Chia Pudding

Ingredients:

  • 1 Cup Water of Coconut water
  • 1 Scoop LeanFit Naturals Whey (Vanilla)
  • ⅓ Cup Chia seeds
  • Turmeric, beet juice & spirulina for food colouring
  • 1 Chopped strawberry (topping)
  • 2 Tbsp. Coconut (topping)

Instructions:

  1. Shake coconut water and whey together in shaker cup until combined.
  2. Stir in chia seeds and soak in fridge for at least 30 minutes, stirring as needed. (Overnight is best)
  3. Portion chia pudding between 3 cups, then adding about ¼-⅓ tsp. to separate cups of turmeric, beet juice and spirulina to get desired colour.
  4. Layer evenly between 2 glasses and top with chopped strawberry and flaked coconut

Macros per serving (includes toppings):
Calories: 324 | Fat: 22g | Carb: 17g (13g Fibre/3g Sugar) | Protein: 19g
Serves 2

Rainbow Chia Pudding

Easter Bundt Cake

Easter Bundt Cake

Ingredients:

  • ½ Cup Grated carrots
  • 1 Tbsp Lemon juice
  • ¼ Cup Coffee
  • ¼ Cup Coffee beans
  • ½ Cup Coconut flour
  • ¼ Cup Almond flour or ¼ Cup Whole wheat flour
  • 2 Scoops LeanFit completegreen (Vanilla Bean)
  • ½ Banana, mashed
  • 1 ½ tsp Baking powder
  • Pinch of Baking soda
  • 1 tsp Vanilla extract
  • 4 Eggs
  • Pinch of salt
  • 2 Tbsp Coconut sugar
  • ¼ Cup Water or nut milk
  • 2 Tbsp Coconut oil or olive oil

Glaze:

  • 1 Cup Coconut cream (refrigerated)
  • 3 Tbsp Mixed berries (strawberries/raspberries/blueberries/banana)
  • 1 Tbsp Honey or liquid sweetener
  • 1 tsp Arrowroot powder

Toppings:

  • Coconut flakes
  • Lemon zest
  • Grated carrots
  • Chopped nuts
  • Coffee beans/grounded coffee

Instructions:

  1. Preheat oven to 380 degrees F. Lightly grease the bundt cake pan or any cake pan.
  2. Mix the grated carrots, lemon juice and coffee beans together in a medium sized bowl.
  3. Once the carrot mixture is mixed, add the almond flour, coconut flour, protein powder, salt, baking soda and baking powder into the bowl.
  4. Beat the eggs separately and add it to the carrot mixture. Melt coconut oil, water, coffee, mashed banana, vanilla extract, and coconut sugar into the carrot mixture. Mix it well. Batter should have a thick consistency.
  5. Press the batter into the bundt pan or cake pan. Place into oven for 50-60 minutes until golden.
  6. While the cake is baking, you may prepare the glaze. Puree the berries in a blender. Take out the coconut milk and separate the cream from the water. Only use the cream part and place into a bowl. Add your choice of sweetener and arrowroot powder into the coconut cream. Gently mix in the blended berries. Mix well and place into the fridge for at least 30 minutes to set.
  7. Take the cake out of the oven and let cool for 10-20 minutes. Then you may proceed to take it out of its pan.
  8. Once cake is cool, use a spatula to glaze the cake or cover the entire cake. Sprinkle your choice of toppings like coconut flakes, lemon zest, grated carrots, chopped nuts, coffee beans or grounded coffee.

Keep in an air tight container in the fridge for up to 7 days. You can freeze the cake to last longer and enjoy later.

Macros per serving:
Calories: 140 | Fat: 10g | Carb: 9g (1g Fiber/5g Sugar) | Protein: 7g
Yield 1 Bundt Cake: 16 slices (2″ Cake Slice)

Easter Blender Muffins

Ingredients:

  • ⅓ Cup Pure oat flour (gluten-free)
  • ¾ Cup Buckwheat flour
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin spice
  • ½ Cup Grated apples (without skin)
  • 1 Cup Shredded raw carrots
  • 1 Banana, mashed
  • 2 Flax eggs (1 egg = 1 Tbsp. grounded flax seeds + 3 Tbsp. water / soak each “flax egg for 15 minutes” or *substitute with 2 eggs)
  • 1 Tbsp. Maple syrup
  • 1 tsp 100% Natural Vanilla extract
  • ⅓ Cup Shredded coconut
  • 1 Scoop LeanFit completegreen (Vanilla Bean) or LeanFit Naturals Whey (Vanilla)
  • 1 Cup Water
  • 1 tsp Gluten-free baking soda (no aluminum)
  • 1 Tbsp Coconut oil
  • 1 Cup Almond milk (unsweetened vanilla)

Coconut Whipped Cream:

  • 1 Can Coconut milk (Lite will not work. Keep refrigerated until cream hardens and separates from water)
  • 2 Tbsp. Maple syrup
  • 1 tsp Cornstarch or arrowroot powder

Instructions:
Muffins:

  1. Preheat oven to 350 degrees F.
  2. Grate apples, shred carrots, mash bananas.
  3. Set your “flax eggs” to soak for about 15 minutes.
  4. Place ingredients into a blender or food processor. Blend everything together, until a puree forms.
  5. Take your muffin tray and lightly grease with coconut oil, or place muffin liners. Fill each muffin cup about ¾ in. Bake for 20 minutes. Let muffins cool for 10 minutes.

Coconut Whipped Cream:

  1. Scoop top layer of refrigerated coconut cream and place into a bowl.
  2. Blend the maple syrup and cornstarch/arrowroot powder with the coconut cream. Will form solid whipped cream like texture.
  3. Store the whipping cream for 1-2 hours to harden.

Optional Toppings:

  1. Freshly grate the lemon (lemon zest) and carrots.
  2. Add some coconut whipped cream first onto the cooled mini muffins and top it off with toasted coconut shavings, lemon zest, and shredded carrots.
  3. Store the toppings in the fridge for up to 4 days.

After decorating, store in a closed air-tight container in the fridge. They will last up to 7 days.

Easter Blender Muffins

Protein Carrot Cake

Protein Carrot Cake

Ingredients:

  • 1 ½ Cup Oat flour
  • 2 Scoops (64g) LeanFit Naturals Whey (Vanilla)
  • 1 Tbsp Coconut flour
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • ½ Cup Granulated sweetener (I used ¼ Cup coconut palm sugar & ¼ Cup VitaFiberIMO powdered sugar)
  • ⅓ Cup Dried cranberries
  • ⅓ Cup Crushed walnuts
  • 1 Cup Shredded carrot, packed
  • ⅔ Cup Unsweetened applesauce
  • ¼ Cup Coconut oil, melted
  • 2 tsp Pure vanilla Extract
  • ¼ Cup Almond milk
  • 1 Egg, large

Cream Cheese Frosting:

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Line 8x8 dish with parchment paper or grease.
  3. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined).
  4. In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined.
  5. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean. Let cool completely before frosting.
  6. With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency.

Frost carrot cake and top with extra crushed walnuts, if desired. Slice into 12 squares. Enjoy!

Easter Protein Energy Balls

Ingredients:

Instructions:

  1. Pre-soak your pitted dates or date paste in water for 30 minutes.
  2. In your food processor add the soaked dates, peanut butter, and oats. Blend the ingredients. Add soaked date water to the mixture if needed. Add a scoop of protein powder.
  3. Add batter directly to a baking tray lined with parchment paper. Even out the mixture and put into the fridge for 30 minutes. Gather your desired toppings and cookie cutters.
  4. Take out the baking tray from the fridge and cut around the edges of the pan. Flip over the tray so the mixture comes out, and peel the parchment paper.
  5. Design each mold using the toppings. For the left-over mixture, roll them into small balls with desired topping.
Protein Energy Bunny Tails

Chocolate Bunny Protein Pancakes

Chocolate Bunny Pancakes

Ingredients:

  • 1 scoop LeanFit Naturals Whey Chocolate
  • ¼ Cup Chickpea flour
  • 1 Tbsp Coconut flour
  • 1 Tbsp Cocoa powder
  • ½ Tbsp Psyllium husk (crucial for fluffiness)
  • ½ tsp Baking powder
  • ⅓ Cup Pumpkin puree
  • 1 Egg
  • ½ Cup Water
  • 1 Banana

Instructions:

  1. Whisk together the pumpkin and egg. Add all of the dry ingredients to the mixture. Add the water slowly, using only as much as needed. You want the batter to be thick.
  2. Spoon batter onto preheated frying pan (sprayed with oil if necessary). Don’t crowd the pan, or it will be too difficult to flip.
  3. Flip after about 2 minutes and cook on the other side for an additional 2 minutes.
  4. Slice the ends off of the banana, and use the center segment to make slices to layer between the pancakes. With the ends of the banana: cut each one vertically down the middle, making 4 equal pieces.
  5. Use toothpicks to place two of them on the top as ears, and then place two of them on the bottom as feet.

Chocolate Protein Easter Eggs

Ingredients:

  • 2 Scoops (64g) LeanFit Naturals Whey (Chocolate)
  • ½ Cup Coconut flour
  • ¼ Cup Almond flour
  • ¼ Cup Cacao Powder
  • ¼ Cup Cashew butter
  • ¼ Cup VitaFiberIMO Syrup, substitute maple syrup/honey/liquid sweetener
  • ¼ Cup Almond milk

Homemade Chocolate Drizzle:

  • ¼ Cup Coconut oil
  • ¼ Cup Cacao powder
  • 2-4 Tbsp VitaFiberIMO Syrup, substitute maple syrup/honey/liquid sweetener

Instructions:

  1. Mix together all dry ingredients in bowl and set aside.
  2. In medium saucepan, heat nut butter and VitaFiber until smooth; stir in almond milk.
  3. Using spatula, add nut butter mixture to dry ingredients and press together then use your hands to knead dough together. Add more almond milk 1 Tbsp at a time if too dry.
  4. Split dough into 12 even pieces. Using your hands, form each batter piece into egg shape, place on parchment paper and then store in fridge to firm.
  5. Heat coconut oil to a liquid and stir in cacao powder and sweetener.
  6. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.
Chocolate Protein Easter Eggs

Vanilla Protein Easter Eggs

Vanilla Protein Easter Eggs

Ingredients:

Eggs:

  • 4 Scoops LeanFit Naturals Whey (Vanilla)
  • ⅓ Cup Coconut flour
  • ½ Cup Almond flour
  • 1 Tbsp. Maca powder (optional)
  • ½ Cup Peanut butter or nut/seed butter of choice
  • ½ Cup VitaFiberIMO syrup, substitute maple syrup/honey/liquid sweetener of choice
  • ¼-½ Cup Canned Coconut milk

Chocolate:

  • ¼ Cup Coconut oil
  • ¼ Cup Cacao powder
  • 2-4 Tbsp. VitaFiberIMO Syrup, substitute maple syrup/honey/liquid sweetener of choice

Instructions:

  1. Combine all dry ingredients (for eggs) in large bowl and set aside.
  2. In saucepan over medium heat, whisk together the peanut butter and syrup until smooth. Remove from heat and whisk in ¼ cup of coconut milk. Add this mixture to the dry ingredients, and with spatula fold together until you get a dough-like texture that you can knead. (add more coconut milk at this point if dough is too crumbly or doesn’t stick together.)
  3. Portion dough by rolling out flat between two pieces of parchment and cutting into 24 pieces. Roll each piece into balls, then form into shape of an Easter egg. Place on parchment paper and set aside (alternatively, you can press the dough into a parchment-lined dish and slice into bars or squares.)
  4. For chocolate; heat coconut oil in saucepan over medium heat until melted, add syrup and whisk together until combined, add cocoa powder and whisk once more until you have a smooth and chocolatey texture. Set aside for ten minutes.
  5. Coat each Easter egg with chocolate and place in freezer for 30 minutes. Remove from freezer and drizzle with extra chocolate.

Store in fridge for up to two weeks or in freezer for up to 6 months.

Macros per serving:
Calories: 116 | Fat: 7g | Carb: 12g (10g Fiber/1g Sugar) | Protein: 7g
Yield 24 eggs

Protein Bunny Truffles

Ingredients:

  • ½ Cup Coconut oil, melted
  • ½ Cup Cocoa powder, raw
  • 1 Banana, blended
  • ¼ Himalayan pink salt
  • 2 tsp Turmeric powder
  • ¼ Cup Unsweetened shredded coconut
  • 1 Scoop LeanFit completegreen (Vanilla Bean)
  • Liquid sweetener for more sweetness (optional)

Instructions:

  1. Pour the melted coconut oil into a small bowl. Whisk in the raw cocoa powder, protein powder, and salt.
  2. Whisk in the pureed banana and your liquid sweetener which is optional. Mix gently until a thick paste is created.
  3. Let the paste sit in the refrigerator for 10-15 minutes or place it into the freezer to help set quicker.
  4. To make the coating, mix or shake the shredded coconut and turmeric in a small container until the coconut turns yellow.
  5. When the paste has set, begin to roll about 1 tsp of the paste into a ball and coat the ball in the turmeric and coconut coating until covered.
  6. Place each ball on a plate and let sit in the fridge for 20-30 minutes to firm up.

Keep in an air tight container in the fridge. Lasts up to 7 days. You can freeze them to last longer.

Macros:
Calories: 107 | Fat: 9g | Carb: 5g (2g Fibre/ 2g Sugar) | Protein: 2g
Yield 1 Truffle

Protein Bunny Truffles

PB&J Protein Squares

PB&J Protein Squares

Ingredients:

  • 1 Cup Oat flour
  • ½ Cup Quick cooking oats
  • ½ Cup LeanFit Naturals Whey (Vanilla)
  • ⅓ Cup Coconut sugar or raw brown sugar
  • ¼ tsp Himalayan salt
  • ½ tsp Cinnamon
  • ½ tsp Baking powder
  • ½ Cup Natural peanut butter, or seed/nut butter of choice
  • 6 Tbsp. Coconut oil, cut into small pieces, room temperature
  • 2 Eggs
  • 1 Cup Sugar-free berry jam or mashed strawberries/raspberries

Instructions:

  1. Preheat oven to 350 degrees F and arrange a rack in the middle of oven. Coat 8x8″ baking dish with coconut oil, then flour, tapping out any excess flour; set aside.
  2. In large bowl whisk together the flour, oats, protein powder, sugar, salt, cinnamon and baking powder until combined. Add the peanut butter and with your hands combine flour mixture with peanut butter, add coconut oil and eggs and fold together mixture with your hands breaking up coconut oil until combined and no large clumps of coconut oil are remaining.
  3. Place ⅔ of the mixture in the prepared pan and press down with fingers dusted with flour if needed; set remaining mixture aside. Bake in oven for about 12-15 minutes or until the edges just start to brown.
  4. Remove the pan from oven and dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust. Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam. Return the pan to the over and bake until the jam is bubbling and the topping is golden brown, about 20-25 minutes more.
  5. Remove the pan to wire rack and let cool completely, about 1-½ hours. Cut into 16 squares.

Store in fridge for up to a week or two.

Macros per serving:
Calories: 181 | Fat: 10g | Carb: 16g (1g Fiber/9g Sugar) | Protein: 6g
Yield 16 squares

*All Nutritional Facts and Macros are calculated by LeanFit Food Bloggers via credited apps, and therefore are approximate-based values.

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