Springtime protein treats for your sweet tooth

Springtime protein treats for your sweet tooth

Nobody makes protein treats like Carolyn Fetters and her team at Balanced Habits!

To celebrate the start of spring 2021, they put together a few absolutely incredible protein recipes for you!

That way, you can enjoy these delicious treats and spring flavors while working towards your goals!

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These Almond Protein Energy Bites are tasty little protein bites that are perfect to grab on the go! We love that you can make this snack ahead of time and keep them in your refrigerator to grab anytime you feel that snacking urge.


1 cup Old fashion oats

2 tbsp Hemp protein powder

1/3 cup Clover honey

2/3 cup Almond butter

1 tbsp water

2/3 cup Shredded unsweetened coconut

1/2 cup Semi-sweet mini chips

*40 grams Vanilla protein powder

(whey, veggie, soy… all are ok!)

** the macro nutrient value of the protein, not the weight of the powder


Step 1: Combine all ingredients in a bowl. Refrigerate for at least 30 minutes. Roll into 2 dozen (24 balls). Stays fresh for 5 days refrigerated.

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We’d like to introduce you to an old friend of our 28 DAY KICKSTART Program, the Banilla Walnut muffin! Who said eating healthy needs to be boring?!


1 1/3 cup White Whole Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda

1/4 tsp Baking Powder

1/4 cup Avocado Oil

1/4 cup Splenda Sugar Blend or 1/2 cup Granulated Sugar

1/2 cup Egg Beaters

1 cup Dannon® Fit -n- Light Vanilla Yogurt (not Greek)

1 Ripe 6” Banana

3 Tbsp Flaxseed Meal

1/2 cup Walnuts, toasted chopped

Avocado Oil Spray

Paper Muffin cups


Step 1: Pre heat oven to 350°F. Lightly spray a 12-cup muffin tin, or add paper muffin cups; set aside

Step 2: In a medium bowl, combine flour and next 3 ingredients, (thru baking powder). Use a whisk to blend; set aside.

Step 3: In another medium bowl, using an electric beater or whisk, whip oil and Splenda on high for about 2 minutes. Gradually incorporate mixture of dry ingredients, beating well after each addition. The mixture will look dry and crumbly; set aside.

Step 4: Using original dry ingredients bowl, blend with an electric beater or whisk remaining 4 ingredients (thru walnuts) until smooth. Add reserved batter and mix until totally combined. Do not overmix. Using a bakers scoop or measuring cup, divide mixture up into your muffin cups. Bake for 18 – 20 minutes, or until light golden and slightly firm to the touch.

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You guys, this is one swoon-worthy dessert. We got some great reviews from our 28-Day KICKSTARTers. There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh!


5 -5.3 oz Dannon Light & Fit Greek Strawberry or Strawberry Cheesecake yogurt

1 Tub of Tru Whip Topping

1 Cup of Fresh Blueberries

5 Fresh Strawberries, thinly sliced and cut into small pieces

1 Lemon

1 1/2 Cups Ground Graham Cracker Crumbs

6 Tbsp. Unsalted Butter, melted

3 Packets Non-Sugar Sweetener of choice


Step 1: Thaw Tru Whip to room temperature. Meanwhile melt butter. In a medium bowl, add Graham Cracker crumbs, sweetener packets and melted butter. Mix well until blended and crumbly. Press into prepared pie plate or evenly into single serving containers.

Step 2: In another medium bowl, add thawed Tru Whip and all the yogurt containers. Stir together until fully combine. Fold in fruit.

Add mixture to pie plate or single serving containers. Zest lemon peel onto top of the pie or single serves. You can also decorate the top with extra berries if desired to pretty up. Get creative!

Step 3: Place in the freezer without covering. A whole pie needs at least 2 hours to harden and single serves at least 1 hour. If you make it way ahead, plan to let it thaw for at least 10 – 15 min. before serving otherwise it’s too hard to enjoy.

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Weekends are made for Pancakes! These are hearty, wholesome, and SO delicious! A healthy pancake the whole family can enjoy together on cozy mornings or just for you when you want some Food Love!


40 grams *Unflavored or Vanilla Protein Powder

1/2 cup *Almond Meal

1/2 cup Coarse *Oat Flour

1/2 Tbsp. Raw Honey

1 tsp. Cinnamon

1 tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Salt

2 Large Eggs

4 – 6 oz. Low Fat *Buttermilk

2 Tbsp. Avocado Oil

2 tsp. Vanilla Extract

Avocado Oil Cooking Spray

Topping Ingredients:

2 Tbsp. Any Frozen Berries, thawed

(warmed if desired)

2 Tbsp. Low Fat Vanilla Greek Yogurt

1 Tbsp. Toasted Walnut Pieces


Step 1: Using blender combine first 8 ingredients (thru salt); pulse until fully mixed. Add eggs, one at a time, add buttermilk (reduce to 4 oz. if using whey protein), oil and vanilla; pulse, scraping down sides as needed. Let stand at least 10 min. before cooking.

Step 2: Heat large skillet or griddle sprayed with oil. Use specific suggested measuring cup for each procake. Make sure that the skillet is hot. Flip once you see dimples; about 2 min. per side.

Step 3: After you make all the procakes, cool completely. Stack by separating each procake with a piece of wax paper. Store in a Ziploc bag or a container in your refrigerator for up to 4-days. You can freeze them for up to 2-weeks. Re-heat on a griddle.

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These Healthy Cashew Butter Eggs are a take on your favorite seasonal peanut butter cup egg made healthy by using ingredients like dark chocolate, all natural cashew butter, maple syrup, coconut flour and some superfood add-ins!


1 Cup all natural cashew butter

4 TBSP Maple syrup

3 TBSP Coconut flour

1 Cup Dark chocolate

1 TSP Coconut oil

Reishi, maca or ashwagandha powders (optional)


Step 1: In medium bowl combine cashew butter with maple syrup. Then stir in coconut flour and touch of salt (if using unsalted cashew butter). The dough should be thick but soft enough to scoop. Be careful you don’t add too much coconut flour or your dough will be crumbly. You can fix this by adding more cashew butter or a splash of milk if needed. Use a small scoop to make dough balls. Then you place on parchment paper or a silicone mat to prevent sticking. 

Step 2: You can either make small eggs or large eggs, using a small or medium scoop to make the dough balls. Then roll the dough in your hands and shaped into eggs with your thumb and forefinger. If making large eggs, you can use a medium scoop or about 1.5 rounded TBS. Once the eggs have been shaped and placed on the parchment lined baking sheet, transfer to freezer for 20 minutes to chill.

Step 3: Next is the fun part. MELTED CHOCOLATE. Dip the chilled eggs into your bowl of chocolate and place back on the lined baking sheet. TIP: Try to drip off excess chocolate or you’ll end up with a large blob of chocolate around each egg. You can also go back over the eggs a second time with a zigzag drizzle for fun. White chocolate or dots would be cute here, too.

Step 4: And then you just patiently wait for the chocolate to set in the fridge for about 10 minutes. Shouldn’t take too long since the cashew butter eggs were already frozen when dipping. And that is it, healthy chocolate treats ready in about 30 minutes. Perfect for surprising your family & friends with something that is actually pretty good for them!

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This recipe for banana smoothie is packed with protein, tastes great, and couldn’t be any simpler. Almond milk gives it great flavor while the frozen banana gives it a rich, creaminess that also keeps the drink icy cold.


1 cup frozen banana slices

1 cup almond milk

1 scoop vanilla whey-protein powder

1 tablespoon honey


Blend banana, almond milk, protein powder, and honey in a high-speed blender until smooth.

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This Easy Fudge Brownies recipe is so rich, fudgy, and high in proteins. They are the perfect treat to enjoy without any guilt!


1 cup chocolate protein powder
1 cup quinoa flour
1/4 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/3 cup coconut oil
1/2 cup coconut milk or almond milk
3 eggs
2 tablespoons Splenda
1/2 bag 60% (or higher) cacao dark chocolate chips


Step 1: Preheat Oven to 350 degrees.

Step 2: Combine protein powder, quinoa flour, baking powder, cocoa powder and salt in small bowl and set aside.

Step 3: Place coconut oil in microwave safe bowl and melt in microwave until liquid. Combine with splenda and coconut milk and stir until fully combined. Add eggs one at a time and beat until fully combined.

Step 4: Mix in dry ingredients thoroughly, add a bit more coconut milk if needed for moisture, batter should be wet but fairly thick. Stir in the chocolate chips.

Step 5: Spread in parchment lined square baking dish and bake 20-30 minutes until toothpick inserted comes out clean. Let cool in pan. Cut into 1″ square small portions and enjoy thoughtfully!

*Note: These brownies freeze very well. We often make a batch and eat a couple and freeze the rest of the pre-cut squares. We can then grab one out for a high protein snack when we crave something sweet!