The weather is warm, and it’s finally time to take your meals outside to enjoy! Share these summertime favourites at your next social event, or prepare for the kids on those busy outdoor activity days.
These creations can be accompanied with main course meals, used as a light and fruity snack, put out on a picnic spread for your guests, or kept frozen for the kids as healthy treats.
Plenty of substitutions can be made to fit your dietary needs and preferences. Have fun experimenting with LeanFit protein, the possibilities for delicious nutrition are endless!
- 1 cup almond milk
- ½ cup frozen sliced banana
- ¼ cup 1% cottage cheese
- 1 Scoop LeanFit Naturals Whey Chocolate
- 2Tbsp. Cacao powder
Blend all ingredients until smooth and pour into popsicle molds. Freeze. Serves 6-8.
Shrimp Souvlaki with Protein Pita and Greek Salad
- 250 grams frozen or fresh shrimp, shelled and deveined
- ¼ of a lemon
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt and pepper to taste
- 4 wooden skewers
- 1 scoop LeanFit Whey Plain
- 1/4 cup all purpose flour (gluten-free if desired)
- 1.5 tablespoons coconut flour
- 1 egg
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 cup diced cucumber
- 1/2 cup chopped fresh tomato
- handful of fresh basil
- 2 tsps lemon juice
- 1 tsp olive oil
Soulvaki Shrimp: Add shrimp to skewers and place in a shallow pan or dish. Squeeze lemon juice overtop, and add spices. Grill on the BBQ until flesh is pink and opaque. Protein Pita: Mix the dry ingredients in a bowl. Add in the whisked egg and water. On a preheated, sprayed frying pan, pour the batter into a small circle. Spread with spatula to make it equal thickness throughout. When steam appears from the bottom of the pita, flip to cook the other side. Greek Salad: Mix all the vegetables in a bowl. Mix the olive oil and lemon juice and pour overtop. Serve with fresh cracked black pepper.
Cacao Cashew Protein Truffles
- 3/4 c raw, unsalted cashews
- 12-15 pitted dates
- 2 scoops LeanFit completegreen (approx. 50-60 g)
- 1/4 c unsweetened vanilla almond milk
- 3 tbsp. raw, unsweetened cacao
- 1 tbsp. melted coconut oil
Add all ingredients to food processor. Process ingredients until a dough like consistency has been reached. Scoop out approx. 1 tbsp of dough and roll into a ball. Repeat until all the dough has been used. Optional: dust with cacao powder! Best stored in fridge or freezer. Note: if you don’t have a strong food processor, you may want to soak your dates & cashews to soften them!
Vanilla Banana-Chia Protein Ice Cream Muffin Pops
- 1.5 scoop LeanFit Vanilla Whey Isolate
- 1 tbsp cinnamon powder
- 3 ripened bananas
- 2 tbsp chia seeds
- 1.5 cup water
- 4-5 ice cubes
- 3-4 tbsp all natural peanut butter (optional*)
- 1/4 cup cocoa powder
Place all ingredients into the blender except for the cocoa powder. Blend all the ingredients together until smooth. Keep about 3/4 cup of mixture in the blender. Fill a muffin tray (makes 6 ice cream pops) about 3/4 th full. Place lollipop sticks or popsicle sticks into the muffin molds. Blend the 3/4 cup of mixture leftover with the cocoa powder. Blend until smooth. Pour the batter into the muffin holds gently over the first layer in the muffin holds. You may choose to add extra chia seeds, nuts, dried fruits, sprinkles and etc to the top! Place the muffin tray carefully into the freezer for 6-8 hours (until frozen). When done, pop a muffin pop into your moth and enjoy!
Summer Fruit Crisps with Whipped Frozen Protein Custard
- 1.5 cups diced fruit (of choice)*
- ¼ cup rolled oats
- ¼ cup oat flour
- 1 tablespoon peanut butter
- 2-3 tablespoons water
- 1 teaspoon granulated sweetener (such as stevia)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Whipped Frozen Custard:**
- 1 scoop LeanFit completegreen
- half of a frozen banana
Preheat oven to 400 degrees. Place diced fruit in a small ramekin and baking dish. In a mixing bowl, add oats, flour, cinnamon, sweetener and salt. Stir to combine. To the dry ingredients, add the peanut butter and water. Cut the peanut butter into the flour, it can be helpful to use your fingers to mix evenly, but you want the final product to be crumbly. Sprinkle the crumbly mixture on top of the fruit in the ramekin. Bake at 400 degrees until the topping is golden brown and the fruit is soft. While it is in the oven, prepare the custard. Add the banana and the protein powder to a small food processor. Blend until smooth and creamy. You may need a couple of tablespoons of water to get the blades spinning. Note: *Fruits of choice examples = 1 small chopped apple and 1 small chopped peach (as shown), 1 small peach and ½ cup fresh blueberries, ½ cup pitted cherries and 1 small peach. **For a more ‘Icecream’ result, use 1/2 scoop of protein and 1 full frozen banana. Alternately, you can place the custard in the freezer for 10-15 mins prior to serving.
Raspberry + Strawberry Smoothie Preezies
- 2 ripe bananas
- handful of strawberries
- handful of raspberries
- 1.5 scoop of LeanFit All-In-One Nutritional Shake
- 6 ice cubes
- 1 cup nut milk (almond milk, cashew milk & etc.)
- dash of cinnamon
Place all the ingredients into a blender or processor. Blend on high until smooth. Prepare your freezies molds and pour the smoothie into each mold. Zip the freezies up and place into the freezer for 2-3 hours. Enjoy!