Waffle Greens


  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract


Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple 👍🏻👍🏻

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Protein Plus Waffle



In a VitaMix, grind 40g old fashioned oats into coarse oat flour. In a small bowl, combine oat flour, 20g whey protein, 5g peanut flour, 1/4 tsp baking powder, 1/8 tsp xanthan gum, and powdered stevia as desired. Thoroughly mix and add 100g water. Pour into a preheated waffle maker and cook until it opens freely. Let sit for a second because it will be crispy and it will want to crumble. Serve with Walden Farms Chocolate Syrup.

Vegan Cake Bars



In a large bowl, mix 1 1/4 cups all purpose flour, 1/4 cup tapioca flour, 1/2 cup sweet potato flour, 1 1/4 cups powdered stevia , 2 tsp Xanthan gum, 1/4 tsp baking soda, and a pinch of salt. Add 1/2 cup non dairy milk of choice and 1/2 cup oil of choice. I used almond milk and avocado oil. The batter will be thick. Transfer it to a bread pan and bake at 350F for 40-45 mins. Top with some melted King David’s Vegan White Choc Chips 😜 and serve with a glass of Silk Nutchello. Caution: these are addicting! 


Apricot Newtons



  • 147 g Almond Flour
  • 19.2 g Apricot Kernels, ground
  • 18 g (2 Tbsp) Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Homemade Applesauce


  • 10 oz Dried Apricots
  • 1 Lemon, peeled
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon


In a VitaMix, grind about 20g  apricot kernels into a fine powder. Add about 150g almonds or almond flour, 18g coconut flour, 1/2 tsp salt, and 1 1/2 tsp cinnamon. Transfer to a large bowl and set aside. Blend fresh apples into applesauce and measure out 4 oz of applesauce into the mixture. Stir until fully combined and no lumps remain. Divide in half and press into 6 silicon molds. Then, in a food processor, combine 10 oz dried apricots, 1 peeled lemon, 1/2 tsp salt, and 1/2 tsp cinnamon. Process until smooth and divide into the 6 molds. Top with remaining crust mixture. Bake at 350F for 30 minutes. Store in the freezer until ready to eat. They are great straight out of the freezer as they don’t freeze solid.

Adapted from: Jay’s Paleo Fig Newtons
Makes: 6 pastries

Serving Size: 1 pastry

Samara’s Birthday Donuts


  • 2 cups (208 g) Oat Flour
  • 1/2 cup Granulated Stevia
  • A dash of salt
  • 1 Tbsp Baking Powder
  • 1 Tbsp Ground Flax + 3 Tbsp Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup (240 mL) Almond Milk
  • 3 Tbsp (45 g) Peanut Butter
  • 3 Tbsp (42 g) Avocado Oil
  • 25 g Sprinkles
  • Red food coloring, as desired


In a VitaMix, grind 208 g of old fashioned oats, 1/2 cup stevia, a dash of salt, and 1 Tbsp baking powder. In a small bowl, combine 1 Tbsp of ground flax seed with 3 Tbsp of boiling hot water and set aside. In a large bowl, mix 1 tsp vanilla extract, 1 cup of almond milk, 3 Tbsp melted peanut butter of choice (I used The Lion’s Choice – Banana Moon Pie SuperFood Peanut Butter), and 3 Tbsp of avocado oil. Slowly beat in dry ingredients and add red food coloring as desired. Mix in sprinkles with a spoon. Bake at 350F for 30 minutes. Since it was my friends birthday, I baked mine in a heart shaped donut pan ❤️

Adapted from The Big Man’s World Healthy One Bowl Flourless Funfetti Muffins

Makes: 12 donuts 

Serving Size: 1 donut 

Vegan Protein Thin Mints

I finally found the perfect way to use this (nasty) hemp protein!! I meant to follow a recipe to a T, and of course, it didn’t turn out so I had to tweak it a little. I found this Raw Thin Mint recipe from PurelyTwin’s and thought, hey, what the hell… What’s the worst that could happen? I waste a little cocoa powder and coconut oil? Meh, no sweat. So I gave it a try and had to keep adding ingredients because 98g of coconut oil is a lot! So here’s the recipe…


  • 1 tsp Pure Peppermint Extract
  • 98 g (7 tbsp or about 1/2 cup) Coconut Oil 
  • 24 g (48 tsp or 1 cup) Stevia in the Raw
  • 50 g (10 tsp) Unsweetened Cocoa Powder
  • 100 g (10 tbsp) Hemp Protein Powder


Mix all ingredients well and separate into 10 g servings. Best kept in the freezer. They actually aren’t too hard to bite if you keep them thin enough. The texture is good and you can barely tell they are mostly made of that yucky hemp powder! 

Serving Size: 10 g

Servings: about 25


Banana Bread Dip

Not sure where I found this recipe, probably something I took from Big Man’s World. I’ve been wanting to make it forever and finally got around to it. 

  • 2 tsp Stevia in the Raw
  • 1/4 tsp Vanilla Extract
  • 4 oz Organic Bananas
  • 1/2 scoop (15 g) true Nutrition Lean Vegan
  • 1 tbsp Naturally More Peanut Spread
  • 1 tbsp (9 g) Coconut Flour
  • 1 tbsp (20 g) Sweet It VitaFiber Syrup

Mix together and eat all at once, spread on toast or use as a dip with some graham crackers or fruit 😮

Jessi's Fitness Food Share