CREAM FILLED PROTEIN COOKIES RECIPE
Ingredients for the cookies
2 tbsp IMO Syrup
4 tbsp Cocoa Powder
2 tbsp Chocolate Grass-Fed Whey Protein powder
Ingredients for the Filling
1 tbsp Mascarpone Cheese
1/8-1/4 cup Vanilla Grass-Fed Whey Protein powder
First, make your cookies by chucking all the above cookie ingredients in a bowl and mixing it up with a spoon until you get a soft dough that you can mold with your hands into balls. If your dough is too sticky to allow you to do this, add a bit more cocoa powder to it until you get to the right consistency.
Shape 6-10 balls out of the mix and, using your hands, flatten them and place them on a nonstick baking tray or a regular cookie tray lined with baking paper.
Bake at 400 F for no more than 6 minutes. They often take 5 minutes to cook so please check them after five and if they’re cooked through, take them out of the oven.
Make your filling by mixing all your filling ingredients together. If you want your mix to be creamier, feel free to use a little extra protein!Fill the cookies with with filling and enjoy.
OVERNIGHT CHOCOLATE PROTEIN OATS RECIPE
1 cup Almond milk
1/2 cup Greek yogurt
2 Tablespoons Cocoa powder
1/8 tsp Salt
2 Tablespoons Stevia
1 cup Old fashioned oats
1/4 cup Chocolate Grass-Fed Whey Protein powder
In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars.
Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid).
Top with chopped nuts or topping of choice if desired. Enjoy cold, or microwave for 30-60 seconds to enjoy warm.
CHOCOLATE PEANUT BUTTER PROTEIN CUPS RECIPE
1/2 cup (112 grams) virgin coconut oil, softened
2 scoops (47 grams) Chocolate Grass-Fed Whey Protein powder
1/2 cup (128 grams) salted creamy peanut butter
1/4 cup (20 grams) unsweetened cocoa powder
2 tablespoons (42 grams) honey
1 teaspoon vanilla extract
12 drops liquid Stevia
Fill a mini-muffin pan with 24 liners; set aside.
In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
PROTEIN PIZZA DOUGH RECIPE
1¼ cup almond flour
¼ cup Vanilla Grass-Fed Whey Protein powder
4 TBS Psyllium husk powder
½ tsp salt
2 Tablespoon grated Parmesan cheese
1 Tablespoon Italian spices
2 tsp baking powder
2 eggs (4 eggs for coconut flour)
1 cup boiling water
butter or coconut oil (for brushing)
(Toppings of your choice)
Preheat oven to 375 degrees. Combine all dry ingredients and mix until blended.
Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters.
Place ball on greased baking sheet. Spray a piece of parchment with oil and place on to of the dough to help spread without sticking.
Use a rolling pin or your hands to spread the dough into a 16 inch round. Dough will raise 2-3 times its size so make the thickness one third of what you want the final pizza to be (I like a ¼ inch thick crust so I start with about ⅛ inch or less thickness).
Place in oven and Bake for 25 minutes. Remove crust from oven and brush with butter of coconut oil and return to oven.
Broil for 3-8 minutes or until crust is crisp (Be careful, watch closely during this step to make sure it doesn’t burn, just crisps up).
Add topping and broil for another 5-10 minutes until cheese is melted and starts to brown.
PROTEIN RICE KRISPIES RECIPE
Coconut oil (for lining pan)
4 cups brown rice crisps (or classic Rice Krispies)
½ cup all-natural peanut butter (or other nut butter), partially melted
½ cup brown rice syrup
3 scoops Vanilla Grass-Fed Whey Protein powder
1 teaspoon vanilla
Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside.
In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
Add brown rice crisps to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
Place into freezer for at least 30 minutes
Before serving or storing, use a sharp knife to cut your treats into squares.
VANILLA PROTEIN PANCAKES RECIPE
1 cup oat flour (or whole wheat)
2 scoops vanilla grass-fed whey protein powder
1 tsp baking powder
3/4 egg whites (or whole eggs)
4 tbsp greek yogurt
Combine the dry ingredients. Combine the wet ingredients. Add the wet to the dry ingredients and stir. Don't whisk or over process! Lumps are OK. Melt coconut oil (or any oil) in pan over medium-high heat and cook until bubbles form on top side then flip for another couple minutes. Enjoy!
STRAWBERRY PROTEIN MUFFINS RECIPE
2 ripe bananas, mashed
1 egg, large
1/2 cup Greek Yogurt, plain
1/4 cup almond milk, unsweetened & vanilla (plain)
2 tsp pure vanilla extract
1 + 1/4 cup whole wheat flour or gluten-free all-purpose flour
1/2 cup Strawberry Grass-Fed Whey Protein powder
2 tbsp flax seeds, whole, roasted or raw
2 tsp baking powder
1/8 tsp salt
1 cup fresh strawberries, sliced or diced depending on strawberries size
Preheat oven to 350 F, spray regular size 12 muffin baking pan with cooking spray and dust with flour. Set aside.
In a medium bowl mash 2 bananas with a fork until smooth. Add egg, yogurt, almond milk and pure vanilla extract. Mix with a fork until smooth and all wet ingredients are combined.
In another medium bowl add all dry ingredients: baking flour, protein powder, flax seeds, baking powder and salt. Mix with a spoon or spatula to combine all ingredients.
Add dry ingredients to the bowl with wet ingredients and mix just enough to combine. Add strawberries and give a couple of stirs just enough to incorporate the berries into the dough.
Using 1/4 cup measuring spoon distribute the batter evenly among the 12 muffin forms.
Bake for 20 minutes or until the toothpick inserted in the middle comes out clean.
BANANA BLUEBERRY PROTEIN BARS RECIPE
3 free-range eggs
2 bananas (ripe, mashed)
1/3 cup maple syrup
1/4 cup milk (or non-dairy milk)
1 teaspoon vanilla extract
1 cup Vanilla Grass-Fed Whey Protein Powder
1/2 cup oatmeal (/ oat bran)
1/2 cup coconut flour
1/2 cup flax meal
2 cups frozen blueberries (or fresh)
Preheat oven to 350 F. Grease and line a 9 x 9 square cake tin, put aside.
In a large bowl, or the bowl of a stand mixer, beat the eggs, banana, maple syrup, milk and vanilla extract until well blended. In another bowl, whisk together the protein powder, oatmeal, coconut flour and flax meal.
Add the dry ingredients to the wet and mix well until all combined. Add blueberries and fold gently throughout mixture.
Bake for 30 minutes, or until top is slightly browned and a skewer inserted into the middle comes out clean.
Allow to cool completely, then remove from tin and cut once horizontally and then cut each portion into 6 bars to make 12 bars total.
STRAWBERRY OATMEAL PROTEIN BARS RECIPE
2 cups quick oats
2 cups frozen strawberries (thawed, mashed with fork or pureed in blender)
1 scoop Strawberry Grass-Fed Whey Protein
stevia (organic, drops or powder, to taste)
1/2 teaspoon pure vanilla extract
Combine all ingredients and place into a parchment lined pan.
Flatten until even throughout the pan.
Refrigerate for one hour and enjoy cold.
NO BAKE PROTEIN COOKIES RECIPE
1 cup old fashioned rolled oats
2 cups Chocolate Grass-Fed Whey Protein
1/3 cup peanuts, unsalted
1/4 cup organic peanut butter, unsalted
1/4 cup coconut oil, melted
4 Medjool dates, pitted
3/4 cup + 2 tbsp warm water
Line a large baking sheet or a cooling rack with parchment paper and set aside.
In a large mixing bowl, mix together oats, protein powder and peanuts, then blend together in food processor until smooth peanut butter, coconut oil, dates and water.
Pour into the bowl with dry ingredients and mix until combined. The batter will be quite thick. If you still see dry patches, add water by a tablespoon and keep mixing.
Scoop the dough with a spoon or a small scoop, roll into golf size balls and flatten with your hands.
Place on a prepared baking sheet and repeat this step until you run out of dough.
Refrigerate uncovered for 1 hour and enjoy cold.
CHOCOLATE CHIP PROTEIN COOKIE BALLS RECIPE
2 scoops Vanilla Grass-Fed Whey Protein
1 cup almond meal
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup dairy-free mini chocolate chips
Place protein powder and almond meal in a medium-size bowl and mix.
Then, add in nut butter and maple syrup and mix again. At this point the batter should be just like cookie dough. Finally, add in chocolate chips and mix one last time.
Using a tablespoon, scoop out dough into your palms and roll into balls. Repeat.
CHOCOLATE FUDGE PROTEIN BROWNIES RECIPE
1 cup Chocolate Grass-Fed Whey Protein
1/2 cup cacao powder
1/4 cup arrowroot
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup applesauce
1/2 cup coconut nectar
1/2 cup hot water
Place all ingredients into a bowl and mix together, adding hot water last. Batter will be thick.
Spread batter into a lightly coconut oil greased 11×7 baking dish.
Bake at 350 degrees for 30 minutes or until cooked all the way through.
PEANUT BUTTER PROTEIN COOKIES RECIPE
1/2 cup peanut butter — or nut butter of choice, I use shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
1/4 cup coconut sugar — or light brown sugar
1/4 teaspoon kosher salt
1 large egg
1 large egg white
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup vanilla whey protein powder — (36 grams)
2 tablespoons coconut flour
3 tablespoons mini chocolate chips
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. They will seem very dry at first, but will continue to come together as you stir and push. Fold in chocolate chips.
Dough should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet. Gently flatten the tops of the cookies, as they will not spread but will puff up during baking.
Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy.
CHOCOLATE PROTEIN AVOCADO PUDDING RECIPE
1 large avocado, ripe and pitted
2 scoops Chocolate Grass-Fed Whey protein
1/2 cup cold brew coffee or water for caffeine free recipe
1/4 cup unsweetened cocoa powder
1 tbsp Truvia
1 tbsp cocoa nibs for topping
Place the avocado meat, protein powder, coffee, truvia and cocoa powder into a food processor or blender, and blend until smooth.
Stop and scrape the sides of the mixer as necessary to reach the desired consistency.
Cover and chill for 1 hour before placing into serving glasses.
Top with cocoa nibs
STRAWBERRY PROTEIN SMOOTHIE RECIPE
1 cup strawberries (hulled, fresh or frozen)
1 banana (ripe)
1 cup plain low fat yogurt (I use Stonyfield)
1/2 cup Strawberry (or Vanilla!) Grass-Fed Whey Protein
2 tablespoons cocoa powder
2 tablespoons flax seed meal
1 teaspoon vanilla
1 teaspoon cinnamon
ice (to taste)
InstructionsPlace all ingredients in a blend and blend until smooth. Enjoy!
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