nut - free delicious easy- to- make

6 Protein-Packed Back to School SNACKS nut - free delicious easy- to- make

Protein-packed snacks that suit your lifestyle! Just in time for Back to School... we ve compiled a round-up of recipes that we think active, health-conscious families will love. They re fast so you can spend more time staying fit and active with your family They re healthy because your family needs quality nutrition to perform their best, just like you do They re nut-free as nuts are often not allowed in the classroom or school They provide satisfying protein because getting enough protein helps ensure your child grows strong and healthy These creations are ideal for your child s lunchbox. With recipes that use simple ingredients, and are easy & quick to make, they will be a hit for both the chef and Back to Schooler s of any age! Happy Snacking! ~The LeanFit Team 2

Apple & Carrot Protein Cups Using only simple ingredients that you should have tucked away in your pantry, these proatmeal cups are vegan, filled with fruits & veggies and packed with protein. Apple & Carrot Protein Cups Makes 7 Muffin Cups 1 Scoop LeanFit completegreen protein (Vanilla Bean) 1 Tbsp. Molasses or Honey 1 Tbsp. Shredded Coconut 2 Tbsp. Cocoa Powder 1 tsp. Cinnamon 3 Cups Rolled Oats 1 tsp. Coconut Oil 1 Cup Grated Carrots 1 Tbsp. Baking Soda 1 Cup Grated Apple (peeled) 1 Tbsp. Baking Powder 1/2 Banana Dash of Salt 1/2 Cup Water Preheat oven to 350 F. Place all ingredients, except 2 cups of oats into food processor until combined. Place the mixture into a bowl and fold the 2 cups of oats into the mixture. Grease muffin tray with oil. Fill the muffin molds to ¾ full with mixture. Bake in the middle of the oven for 30 minutes, or until done. Allow to cool before removing from molds. Tip: Keep the oatmeal cups in an air tight container. To enhance freshness, store in the refrigerator for up to one week. Calories: 210 Protein: 9 g Fat: 5 g Carb: 31 g Sugar: 4 g Fibre: 5 g Per Muffin Cup using LeanFit completegreen protein (Vanilla Bean) Contributed by Britany Kasjak - @wholeonlife 3

Chocolate Energy Orbs A gooey and chewy snack, rolled into a chocolate orb! These are a perfect dessert or snack for on-the-go nutrition, and ideal for those moments where you just need to indulge. (#MomLife / #DadLife) Chocolate Energy Orbs Makes 10 Orbs 1 1/2 Cup Rolled Oats 1/2 Cup + 2 Tbsp. Seeds (pumpkin, sunflower and sesame seeds used) ¼ Cup Raw Cacao Powder (cocoa or carob powder can be substituted) 1/2 Cup LeanFit Naturals Whey (Chocolate) ¼ Cup Dried Cranberries or choice of Chopped Dried Fruit ¼ Cup Maple Syrup 1 Medium Banana, Mashed (yields 2/3 cup mashed) Combine oats, seeds, cacao powder, chocolate whey powder and cranberries. Stir together until combined. Add maple syrup and mashed banana; mash together until well combined. Add water if too dry. Portion out onto parchment paper using ice cream scoop or ¼ cup measuring cup and place in fridge to harden. Tip: Keep the orbs in an airtight container for up to 2 days, or store in the refrigerator for up to one week for added freshness. Calories: 165 Protein: 7 g Fat: 6 g Carb: 23 g Sugar: 10 g Fibre: 3 g Per Orb using LeanFit Naturals Whey (Chocolate) Contributed by Aimee Woolley - @food4fuel_fit4life 4

Easy Mini Oatmeal Muffins Baked oatmeal made portable and bagged lunch-friendly! Not to mention high-protein, high-fibre and nut-free. Get creative and add in whatever extras you desire such as, blueberries, chocolate chips, or raisins! Easy Mini Oatmeal Muffins Makes 5 Muffins 1 Cup Rolled Oats 2 Scoops LeanFit completegreen protein (Vanilla Bean) 1 tsp. Baking Powder 1 Egg 1/2 Cup Applesauce (unsweetened) 1 tsp. Vanilla Extract Preheat oven to 350 F. Mix all the dry ingredients in a mixing bowl. Whisk in the egg, applesauce, and vanilla extract and stir. Lightly spray a muffin pan, and spoon the batter evenly into 5 muffin molds. Bake in the middle of the oven for around 30 minutes or until done. Allow to cool, remove from pan, and keep in fridge until ready to pack for lunch! Tip: This recipe is intended to make a muffin for each school day, but double or triple the recipe for multiple children or to make ahead of time and freeze! Calories: 125 Protein: 9 g Fat: 2 g Carb: 17 g Sugar: 4 g Fibre: 4 g Per Muffin using LeanFit completegreen protein (Vanilla Bean) Contributed by Lauren Pettifer - @l_pettifer 5

Pumpkin Seed Protein Bars Back to school signals the beginning of fall which means pumpkin season is here! Load up the seeds for delicious protein bars with only 5 ingredients. Pumpkin Seed Protein Bars Makes 8 Bars 1 Cup Pumpkin Seeds ¼ Cup Sunflower Seeds 1 1/2 Cups Medjool Dates (see tip below for alternatives) 1 Scoop LeanFit completegreen protein (Vanilla Bean) 1/2 Orange, Freshly Squeezed (substitute water or liquid of your choice) Line loaf pan with parchment paper. In a food processor pulse together seeds and dates until chopped into pieces. Add protein powder and orange juice and pulse together until firm enough to roll into a ball. Add water or more orange juice if needed. Press mixture into prepared loaf pan and place in fridge to harden. Slice into bars. Tip: If you don t use Medjool dates, soak the dates in warm water for 30 minutes for better processing. Store in an airtight container for added freshness. Calories: 207 Protein: 9 g Fat: 11 g Carb: 20 g Sugar: 15 g Fibre: 2 g Per Bar using LeanFit completegreen protein (Vanilla Bean) Contributed by Aimee Woolley - @food4fuel_fit4life 6

Chocolate Raisin Energy Balls We guarantee these epic energy balls will not come home un-eaten. Roll them in your desired topping, and store them in the fridge for little bites to grab and go for the whole week! Chocolate Raisin Energy Balls Makes 7 Balls 1 1/2 Cups Thompson Raisins 1 Scoop LeanFit Naturals Whey (Vanilla) 1 Tbsp. Honey 2 Tbsp. Cocoa Powder 1 Cup Rolled Oats 3 Tbsp. Sunflower Seeds 1 Tbsp. Shredded Coconut 1 Tbsp. Chia Seeds 1 Tbsp. Flax Seeds 1 tsp. Cinnamon 1 Tbsp. Water Dash of Himalayan Salt Place all the ingredients into a food processor. Pulse until all the ingredients are combined. Roll into small-sized balls and place them onto a plate. Decorate the energy ball by rolling in oats and/or shredded coconut. Serve them right away or put into the refrigerator for about 15 minutes before serving. Tip: Keep the energy balls in an air tight container. To enhance freshness, store in the refrigerator for up to one week. Calories: 213 Protein: 7 g Fat: 5 g Carb: 37 g Sugar: 15 g Fibre: 4 g Per Ball using LeanFit Naturals Whey (Vanilla) Contributed by Britany Kasjak - @wholeonlife 7

Nut-Free Pronola Bars Skip the hassle of searching out nut-free options in the grocery store. Make these incredibly simple vegan granola bars in the comfort of your own kitchen! Nut-Free Pronola Bars Makes 8 Bars 1/2 Scoop LeanFit completegreen protein (Vanilla Bean) ¾ Cup Rolled Oats ¼ Cup Dried Cranberries 1/2 Cup Quinoa Flakes 1/3 Cup Molasses ¼ Cup Flax Seeds 1/2 Cup Tahini (sesame seed paste) ¼ Cup Sunflower Seeds Splash of Vanilla Extract ¼ Cup Raisins & Spices of Choice Preheat oven to 325 F. Combine all the dry ingredients in a large bowl. Mix the tahini, molasses and vanilla extract/spices of choice in a separate bowl. Add the tahini-molasses mixture to the dry oat mixture and mix until fully combined. Press firmly into a parchment lined baking dish and bake at 325 F for 25 minutes. Allow to cool completely and then place in the freezer for 20 mins. Slice into bars. Tip: Should be stored outside of the fridge for best consistency Store in an air tight container on the counter for up to one week. Calories: 259 Protein: 8 g Fat: 12 g Carb: 31 g Sugar: 16 g Fibre: 5 g Per Bar using LeanFit completegreen protein (Vanilla Bean) Contributed by Lauren Pettifer - @l_pettifer 8

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