St. Patrick's Day Recipe Roundup

We’ve compiled a list of lucky favourites to create the ultimate St. Patrick’s Day Recipe Roundup.

These creations range in everything from gooey-green fudge, energizing shamrock smoothies, and pinch-worthy Paddy’s Day pudding, fit for your inner leprechaun! Plenty of substitutions can be made to fit your dietary needs and preferences.

Enjoy experimenting with healthy green alternatives, and decorative pot of gold toppings to make some epic ‘Luck of the Irish’ creations. With LeanFit protein, the possibilities for delicious nutrition are endless.

Shamrock Protein Shake

Shamrock Protein Shake

Ingredients:

Instructions:

  1. Blend all ingredients until smooth.

Enjoy!

St. Paddy’s Fudge

Ingredients:

Instructions:

  1. Melt coconut butter then add with all ingredients except dark chocolate to food processor and process until smooth.
  2. Line small dish or loaf pan with parchment paper.
  3. Form mixture into rectangular shape about ¾” thick and place in fridge to harden.
  4. Remove from fridge and slice into 24 squares, stab each square with a toothpick.
  5. Melt dark chocolate over double boiler until smooth, stir in 1 tsp coconut oil if desired.
  6. Coat each square with melted chocolate and place on parchment paper.

Store in fridge, or enjoy right away!

St. Paddy's Fudge

Pot of Gold Oatmeal

Pot of Gold Oatmeal

Ingredients:

  • ½ Cup Old fashioned rolled oats
  • 1 Cup Water
  • 1 Cup Cauliflower florets
  • ⅓ Cup Pumpkin puree
  • ¼ Cup Egg whites or one whole egg
  • 1 Scoop LeanFit Naturals Whey (Vanilla)
  • 1 tsp Vanilla extract
  • 1 tsp Turmeric

Instructions:

  1. In a saucepan, bring water to a boil and add oats.
  2. Allow to simmer until oats have absorbed most of the water.
  3. In a small food processor, grind the cauliflower into “rice” – make sure it is chopped as finely as possible.
  4. Add the cauliflower “rice” to the oats.
  5. Allow to cook for 3-5 minutes.
  6. Stir in the pumpkin puree, vanilla extract, and turmeric. Add extra water as needed.
  7. Pour/crack the egg whites/egg into the pot and IMMEDIATELY whisk with fork very quickly until the oatmeal is creamy and completely combined.
  8. Cover for 1-2 minutes. Remove from heat, and the stir in the protein powder.

Serve with banana coins and honey. Enjoy!

Matcha Protein Pancakes

Ingredients:
Pancakes:

  • 1 Cup Large flake oats
  • 1 Scoop LeanFit Whey Isolate (Vanilla)
  • 1 Serving (2 Scoops) LeanFit All-In-One
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 tsp Matcha powder
  • ½ Cup Liquid egg whites
  • ½ Cup Unsweetened applesauce
  • 1 tsp Pure vanilla extract

Blueberry Chia Compote Topping:

  • 1 Cup Blueberries
  • ½ tsp Stevia
  • ½ tsp Pure vanilla extract
  • ½ tsp Cinnamon
  • 1 tbsp. Chia seeds

Instructions:

  1. Start topping in saucepan.
  2. Combine all topping ingredients except chia seeds over high heat until boiling, reduce heat and simmer for about 15 minutes.
  3. Remove from heat and stir in chia seeds, set aside and prepare pancakes.
  4. Preheat large pan over medium heat with coconut oil.
  5. Combine all pancake ingredients in blender and process until smooth, add water/milk if too thick.
  6. Spoon batter (about ¼ cup) onto preheated pan and fry until bubbling then flip, repeat.

Top pancakes with blueberry chia compote and serve.

Matcha Protein Pancakes

Spinach Protein Muffins

Spinach Protein Muffins

Ingredients:
Dry:

Wet:

  • 1 Cup Spinach
  • ½ Cup Mashed banana or applesauce
  • ¼ Cup Coconut oil
  • 2 Eggs
  • 1 tsp Pure vanilla extract
  • ¼ Cup Almond milk

Instructions:

  1. Preheat oven to 325°F.
  2. Line muffin tin with 12 liners, or grease, and set aside.
  3. In a large bowl combine all dry ingredients, and set aside.
  4. In a blender add all wet ingredients and blend until smooth, scraping down sides if needed.
  5. Add wet ingredients to dry ingredients and fold together (until just combined.)
  6. Portion equally into muffin liners.
  7. Bake for 20 minutes in preheated oven or until toothpick comes out clean.

Four Leaf Clover Waffles

Ingredients:

  • ½ Cup (50 grams) Old fashioned rolled oats
  • 2 Scoops LeanFit All-In-One
  • 1 Cup Raw spinach
  • 1 Egg
  • ¼ Cup water

Instructions:

  1. In a food processor, blend the spinach with the egg and water.
  2. Once fully combined, add the oats and protein powder.
  3. Continue to blend until smooth.
  4. Pour into 4 small circular waffles on a preheated, sprayed waffle iron and cook until finished.
Four Leaf Clover Waffles

Vegan Shamrock Soft Serve

Vegan Shamrock Soft Serve

Ingredients:
Ice Cream:

Chocolate sauce:

  • 2 tbsp. Powdered peanut butter
  • 1 tbsp. Cocoa powder
  • 1-2 tbsp. Water

Instructions:

  1. Add peas and almond milk to food processor and puree until smooth as possible.
  2. Blending only the peas first ensures no pea-pieces in your ice cream.
  3. Add the rest of the ice cream ingredients.
  4. Blend until smooth.
  5. Scoop the ice cream into a bowl and place in the freezer for about 10 minutes for best texture.
  6. Meanwhile, mix the chocolate sauce ingredients in a small bowl.

Remove from freezer, add chocolate sauce, and enjoy!

Irish Coffee Cupcakes

Ingredients:
Cupcakes:

  • 1 White sweet potato (large)
  • 1 Scoop LeanFit Naturals Whey (Vanilla)
  • ½ Cup Chickpea flour
  • ¼ Cup Coconut flour
  • 1 Egg
  • ¾ Cup Brewed coffee, chilled
  • 1 tbsp. Whiskey/non-alcoholic liquid of choice
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder

Frosting:

Instructions:

  1. Peel the sweet potato.
  2. Wrap sweet potato in aluminum foil and poke several times with fork.
  3. Bake at 400 degrees for 1-2 hours, or until the potato is very soft.
  4. Allow the potato to cool and come to room temperature. This can be done overnight.
  5. Mash the potato in a bowl with a fork until every last lump is gone.
  6. Mix all of the dry ingredients in a mixing bowl.
  7. In the potato bowl, add the egg, coffee, and vanilla extract and whisk together.
  8. Add the potato mixture to the dry ingredients mixture, and stir until fully mixed.
  9. Pour into greased muffin tin and bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean.

Do not over-bake! Makes 6 cupcakes.

Irish Coffee Cupcakes

Matcha Coconut Bombs

Matcha Coconut Bombs

Ingredients:
Filling:

  • ½ Cup Coconut oil (solid)
  • 1½ Cup Unsweetened shredded coconut
  • ¼ Cup Full fat coconut milk (refrigerated overnight, use the coconut cream.)
  • ¼ Cup Coconut flour
  • 1 Scoop LeanFit Completegreen Protein (Vanilla Bean)
  • 1 tsp 100% Vanilla extract
  • 1 tsp Matcha powder
  • Pinch of Himalayan salt
  • Optional: Add honey or maple syrup to sweeten

Coating:

  • ¼ Cup Unsweetened shredded coconut
  • 1 tsp Matcha powder

Instructions:

  1. Place the coconut oil and unsweetened shredded coconut into a food processor.
  2. Blend for 1-2 minutes until creamy.
  3. Add the rest of the filling ingredients into the food processor and blend on high until all ingredients have mixed thoroughly. (If too wet, add more coconut flour and if too dry, add more coconut milk.)
  4. Scoop the mix and begin to roll into equal sized balls.
  5. Place the coating ingredients; matcha and unsweetened shredded coconut, into a small container with lid.
  6. Shake the ingredients together until combined.
  7. Roll each ball into the coating mixture.

Place into an air tight container and keep refrigerated for up to 2 weeks, or enjoy right away!

Paddy’s Day Pudding

Ingredients:

Instructions:

  1. Blend the almond milk and spinach in a small blender or food processor.
  2. Combine the almond-spinach mixture with the chia seeds in a small bowl.
  3. Place in fridge for a minimum of 2-3 hours.

Once set, mix in the protein powder and enjoy!

Paddy's Day Pudding

Leprechaun Protein Bark

Leprechaun Protein Bark

Ingredients:

Instructions:

  1. Melt coconut oil in saucepan over medium heat and add sticky syrup of choice.
  2. Whisk until just combined, remove from heat
  3. Whisk in protein and matcha powder until smooth
  4. Pour into small parchment-lined dish and sprinkle with seeds or green sprinkles.
  5. Place in fridge to harden for at least 1 hour.
  6. Chop up into bark chunks

Store in fridge up to 1 week, or enjoy right away!

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