Preheat oven to 350 and grease the baking sheets.
Whisk together protein powder, baking soda and salt, set aside.
Mix the butter, peanut butter, sugar and vanilla extract until creamy.
Add egg and beat until mixture is consistent.
Add protein mixture slowly.
Stir in the oats and chocolate chips.
Use a spoon to drop dough on baking sheets.
Bake for 10 minutes.
aker.
3. Combine the protein powder and quick oats in a
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.
owl, beat powdered sugar, water, protein powder, and lemon extract until smooth
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.
not instant), 1 cup protein powder (chocolate is recommended), 5
Mix everything in blender. Blend for 2 minutes. Enjoy!
Note: You can use soy protein powder or whey protein powder. Also regarding the soy milk, I prefer soy milk fortified with calcium for extra benefits.
Put water in blender first add protein powder then add remaining ingredients.
Blend on low, then high till blended.
Mix milk, pudding and protein powder for 2 minutes or until combined and refrigerate.
When you are ready for a shake, pour in one cup of the pudding mixture to your blender and add ice.
**Flavor Ideas: When I mix chocolate pudding and chocolate protein powder, I add 2 tbsp of peanut butter. I also use banana pudding with vanilla powder and add in frozen strawberries or blueberries. The combinations are endless. Tomorrow I am trying vanilla pudding and vanilla powder with canned pumpkin and pumpkin pie spice.
Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.
Pour water, cream, syrups & protein powder into blender container, blend on low until well combined.
Add the coffee ice cubes, one at a time until shake is thick & creamy.
nto an air tight container, shake or whisk until well combined
Add in the vanilla and protein powder.
Once fully melted, take
Combine in a blender water, protein powder, pudding, splenda and peanut butter. Process until smooth. Drop in 6-8 ice cubes and process until smooth again. It gets kinda thick. You can sip on this all day!
I put it in one of those cups that have the liquid in it that freezes to keep drinks cold. It started to freeze to the sides and was just like a decadent chocolate ice cream!
Place banana in a blender. Add coffee, almond milk, spinach, protein powder, cocoa powder, and stevia sweetener; blend until smooth.
In blender begin with crushed ice and orange juice.
Slowly add 1/2 container of yogurt, then one scoop of protein powder. Mix until well blended.
Add 5 to 6 strawberries and 1/2 banana. Continue to mix until all ingredients are well blended and frothy. Spoon into cup.
Serve with straw and enjoy.
Place all ingredients into a blender and blend until smooth.
Variation: Instead of vanilla extract, you can use almond extract for a nutty flavor. To make a mocha cappuccino, use chocolate unjury protein powder.
Coat griddle with cooking spray and set to medium heat.
In large bowl, combine eggs, milk, protein powder and cinnamon. whisk well.
Dip each slice of bread into mixture fully coating it and let it absorb the mixture for 5-8 seconds.
Shake off access egg mixture and place each slice on the grill. cook about 2 to 3 minutes on each side or until golden brown.
Serve with the maple syrup.
Combine half of the berries, yogurt, orange juice, vanilla, and protein powder in a blender and process until smooth, thick, and creamy, 1-2 minutes.
Repeat with the remaining ingredients.
Serve cold.
Combine vegetables and water in a saucepan. Cover and cook until vegetables are tender. Combine other ingredients. Mix well. Cook over low heat, stirring frequently to avoid scorching, until soup has thickened. Mix in blender until smooth.
Add protein powder (if desired) when soup is a warm (not hot or will curdle) temperature.