Cook spaghetti in salted water and drain.
Chop vegetable protein food.
Saute onion and pepper in oil for a few minutes. Add vegetable protein food and brown.
Add tomatoes, spaghetti, salt and seasoning; cover and cook 15 to 20 minutes, stirring frequently.
Serves 4 to 6.
tmeal (not instant), 1 cup protein powder (chocolate is recommended),
1.\tPreheat oven to 200 \u00b0 Celsius.
2.\tMix flaxseed, eggs, butter and baking powder.
3.\tForm two buns (burger size) on a baking tray.
4.\tBake burger bun approximately 20 minutes in oven.
5.\tForm 2 beef paddies.
6.\tFry beef paddies in the pan as desired.
7.\tCut burger bun and decorate with salat, tomato, onion and beef.
8.\tAt the end low carb ketchup, done.
9. Find more low carb or high protein recipes on www.proteinrezepte.com/en/.
he apples up in your food processor into 'minced garlic' sized
br>Grease bread pan with low cholesterol butter, then place the
and salt in workbowl of food processor fitted with steel blade
Preheat oven to 375 degrees F (190 degrees C). Spread hazelnuts onto a baking sheet.
Toast hazelnuts in the preheated oven until golden and fragrant, 7 to 12 minutes. Cool nuts completely.
Process ricotta cheese, hazelnuts, cocoa powder, stevia, vanilla protein powder, and vanilla extract in a food processor until smooth.
Place rolled oats into a food processor and grind to flour.
Turn the heat down to low and add the marshmallows and
Pour the milk into a blender or food processor. Add yogurt; add sliced strawberries, flaxseed, honey and Whey protein. Process for 30 seconds!
Enjoy this fast, simple and healthy breakfast for two!
In blender or food processor mix cottage cheese for 2 to 3 minutes to get rid of lumps. Mix longer if needed.
Add milk, Splenda, peanut butter, Jell-o, and protein powder. Mix for another 2 minutes until well blended.
Pour mixture into graham cracker crust.
Chill for 1 to 2 hours or more until firm.
Enjoy with a tbsp of fat-free Cool Whip if desired!
he food processor); transfer to a large bowl.
Add raisins, protein
he topping I use a food procser and grind the Walnuts
emaining cocoa mix, cocoa powder, protein powder and soy flour over
nd whisk in peanut butter, protein powder, and vanilla until well
First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
Let the cakes cool completely before you slice them horizontally into 3-4 layers.
Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.
Position knife blade in food processor bowl; add cottage cheese and milk.
Process about 45 seconds until smooth.
Fold in yogurt and remaining ingredients.
Cover and chill thoroughly. Serve with assorted fresh vegetables.
Yields 1 1/2 cups. Contains 1.5 g protein, 2 g fat, 7 g carbohydrates.
salt, spice, flaxseed meal, whey protein powder, oat bran and wheat
Blend well in blender or food processor and enjoy!
Beat egg whites until foamy.
Add cream of tartar and xanthan gum and beat until stiff peaks form.
Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
Mix in a separate bowl protein powder, salt, and sugar substitute.
Fold the dry ingredients into the egg whites.
Pour into a greased fluted pan.
Bake at 350 for 45 minutes.
Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.