Tis' The Season For Holiday Recipes - Kalev Fitness Solution

Tis’ The Season For Holiday Recipes

Posted by on Dec 16, 2015 in Blog | No Comments

healthy pumpkin pie

Get the skinny on those tasty recipes for the holidays. The holidays are all about yummy food, treats and holiday cheer. Tasty treats can still be flavorful, packed with nutrients and less sugar. These easy changes to your baking routine will allow you to eat the holiday goodies you love without that added guilt! Some simple substitutions are; Apple sauce for sugar, Black beans for flour, Avocado puree for butter, Chia seeds for eggs. See the full list at 83 Healthy Recipe Substitutions at Greatist.

Hazelnut Gingerbread Protein Cookie


1/2 cup hazelnuts

1/2 cup dates

1/4 cup vanilla protein

2 eggs

1 tsp cinnamon


Preheat oven to 355 degrees

Combine all ingredients in a bowl and mix with hand blender

Form into individual cookies and bake on greased pan for 15 minutes


Protein Cinnamon Cake Bars


1 cup oat flour

1/2 cup buckwheat flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup turbinado sugar

1/2 teaspoon cinnamon

1 egg

1 cup almond milk

1/3 cup unsweetened applesauce

1/4 cup plain greek yogurt

1/2 teaspoon vanilla extract

2 tablespoons sugar + 1 teaspoon cinnamon, set aside


Preheat oven to 350 degrees

Combine dry ingredients (first 7) in a large bowl.

Combine remaining ingredients (except sugar + cinnamon) in a small bowl and whisk to combine.

Pour wet ingredients into dry and mix until fully incorporated.

Pour half the batter into the baking dish.

Combine sugar + cinnamon and sprinkle half of the mixture over the batter until the entire surface is covered.

Pour remaining batter on top and sprinkle with remaining cinnamon sugar mixture.

Take a knife and gently swirl batter around to mix the cinnamon sugar topping into the cake.

Bake for about 25 minutes or until toothpick inserted in the center of the cake comes out clean.

Let cool in pan for 10-15 minutes before slicing.

Wrap individually and store in refrigerator.


Pumpkin Protein Pie



3/8 cup coconut flour

1 cup rolled oats

1/2 cup egg whites

1/2 cup vanilla protein

3/4 cup milk

1 tbsp butter

1 tbsp vanilla


1/2 cup egg whites

1 can pumpkin puree

1/4 cup vanilla protein

1/2 tbsp cinnamon



Mix all ingredients until dough is formed.

Using your fingers, press dough into a medium-sized pie tin.

Bake dough for 25 minutes at 375 degrees F (190 C) or until nicely browned.

Remove from oven.


Blend all ingredients.

Pour mixture into already-cooked pie crust.

Bake for 15-20 minutes at 340 degrees F (170 C) or until a knife comes out clean.

Remove from oven and let cool.

Dig in!


Peanut Butter Balls


1 cup 100% natural peanut butter (smooth or crunchy)

3.5-4 tablespoons pure maple syrup, to taste (see note)

2-3 tablespoons coconut flour (I used 2)

fine grain sea salt, to taste

6 tablespoons gluten-free rice crisp cereal

3/4 cup dark chocolate chips

1/2 tablespoon coconut oil


Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.

Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it’s too dry, add a touch more syrup.

Add salt to taste and stir in the cereal.

Shape into small balls (I made about 17).

In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.

With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.

Place balls in the freezer for around 6-8 minutes until mostly firm.

Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a “sophisticated” design like the baking diva you are.

Freeze the balls for another 10-15 minutes, until the chocolate is completely set. If you can wait that long, you win life.