preheat oven to 400f degrees.
in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
pour mixture into pie shell and smooth out with spoon or spatula
bake for 30 to 40 minutes until filling is set.
let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
serve with a tbsp of the cool whip and enjoy!
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.
1. Process nuts first till fine.
2. Next add dates and process till well combined.
3. Add in and blend the protein powder, cacao powder and salt.
4. If your mixture is too dry to form into shapes, add just a tiny bit of water at a time and let process up to 10 seconds before adding more. You need just a bit if any.
5. Mix the cherries or other dried fruit in by hand.
6. Shape into a muffin tin and refrigerate till set.
7. If desired, roll in coconut, raw cacao powder or ground flax or oat.
nto a large bowl. Stir protein powder and ground oats into
se less water for thicker milk shakes and more water for shakes that are
Dump everything together in the blender. You may need to add a little more milk to make it blend - I just splash a little in as needed, using the minimal amount because I like my shakes thick.
Blend until smooth. Enjoy!
ot instant), 1 cup protein powder (chocolate is recommended
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!
Mix dry ingredients in a medium bowl.
Mix wet ingredients in a large mixing bowl.
Blend / Mix dry ingredients into wet ingredients.
Let stand at least 10 minutes or cover and refrigerate overnight.
Divide into 18 Foil Lined muffin tins.
Bake at 350 for about 25 minutes or until firm.
I use my stick blender for a smoother batter; but that
salt and Jay Robb Whey Protein into the almond flour. Then
f ice. The ice makes for a wetter finished product but
Mix the flax and warm water. (This is an egg substitute.) Allow to stand for up to 10 minutes, until thickened.
Mix the flour, protein powder, baking powder and sugar.
Add the egg substitute (flax and water), milk and fromage frais or yogurt.
Stir until well mixed.
Cook as pancakes in a frying pan at medium heat, allowing a few minutes on each side.
s a note, the substitutions for the peanut butter and almond
mash the avocado.
steam and puree the carrots down to 1/4 C.
warm the coconut oil until it melts.
add the avocado & carrot purees.
add sugar, cocoa powder, protein powder, and vanilla.
whisk until smooth.
Add in the vanilla and protein powder.
Once fully melted
Preheat oven to 335 degrees F.
In a large bowl combine oatmeal, cinnamon, nutmeg, other spices, baking powder, sugar, baking soda, salt .
Mix eggs, milk, apple sauce, vanilla, and protein powder together until well mixed.
Combine wet and dry ingredients together and mix well.
Pour into greased casserole dish.
Bake at 325 for 60 minutes.
Serve hot or cooled in bars.
eaves (leave on cutting board for later use).
In another
Mix eggs, whey protein, cinnamon and skim milk to desired consistency for dredging the bread in.
Dredge bread slices in mixture and cook in a hot non-stick skillet.
Once on your plate, top with sugar free syrup or sliced bananas.
salt, spice, flaxseed meal, whey protein powder, oat bran and wheat