Add everything to the blender and mix well.
Nutritional info for protein powder:
One Scoop (33 g): Calories 130, Calories from fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0g, Soduim 290g, Total carbs 3 g, Fiber 0g, Sugars 2g, Protein 25g.
re full mounded measurements, but no higher than salt would form
Blend bananas, protein powder, stevia, and coconut milk in a blender.
Mix all dry ingredients together in a bowl and then add the blender contents.
Stir in the liquid egg whites last.
Scoop onto a cookie sheet lined with parchment paper, flattening each until 1/4\" thick.
Bake for 20-25 minutes at 375\u00b0F Makes 12 large cookies.
Nutrition Info: Calories: 86, Fat: 2, S Fat: 1, Carbs: 12, Fiber: 3, Sugar: 4, Protein: 7.
92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.
Mix dry ingredients in large bowl. Melt honey and peanut butter in microwave about 1 minute. Pour over mixture and stir to blend. Press into sprayed 18x14 pan or pan size of your choice. Cut into 36 pieces, 2\"x3 1/2\" Wrap individually in tin foil if you like.
NOTE: Nutritional value for 1/3 cup protein whey powder; 120 calories, 2 grams fat, 70 grams chol., 2 carbs(1 of sugar), 23 grams protein, 170 grams potassium.
oda, xathan gum, and pea protein in a bowl. .
Add
tmeal (not instant), 1 cup protein powder (chocolate is recommended),
nd whisk in peanut butter, protein powder, and vanilla until well
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
blend Milk & Protein on low until well mixed (no lumps).
Add
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/.
ook until the middle is no longer wet.
Layer on
couple tablespoons of nonfat-no sugar added yogurt to the
In a saucepan over medium heat, add the butter, milk, sugar, and molasses. Stir quickly until it bubbles up and then lower the heat.
Whisk in the peanut butter and protein powder, then remove from heat. Stir in oats last while the mixture is still hot.
Gently roll out onto a pan or plate, push down until about 1/2\" thick. Let rest for 5 minutes and cut into squares.
butter, co onut water and protein powder until smooth.
beat
Combine all the ingredients in a blender and mix well.
Note: I cut my bananas into slices and put them in a plastic bag. This way I always have ripe banana on hand. These are perfect for smoothies. Use frozen banana up within 2 months.
I use Brad King's Ultimate Fibrelean protein powder, which I like because it has no offensive smell that some of the other powders have.
Preheat oven to 400 degrees F (200 degrees C).
Mix almond milk, protein powder, peanut butter, egg whites, and vanilla extract together in a bowl until smooth. Pour into a 9-inch square baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Let cool, about 5 minutes, before cutting into 10 squares.
Break apart banana slices as well as you can, by using a butter knife or pounding them on counter.
It is not necessary to have all pieces separated, depending on the power of you blender (my Oster has no problem with this).
Put all ingredients in blender.
Start on low chop or grind setting, as if trying to blend ice.
When all of the banana slices have been blended and are no longer visible, blend for 30 seconds on blend mode.
Serve immediately.
Spray baking disk with non-stick cooking spray.
Mix all dry ingredients together.
Add all other ingredients, except water into dry mixture and stir till mixture becomes a dough consistency.
Slowly add water as needed until dough is easy to spread (Amount will vary based on the type of protein used).
Spread dough evenly into baking dish and refrigerate for several hours.
Cut into 9 squares and bag individually, storing in freezer or refrigerator until ready to eat.
Combine oats, honey, peanut butter, chocolate chips, protein powder, and macadamia nuts in a bowl; form into balls and arrange on a plate or baking sheet. Refrigerate until firm, about 1 hour.