Whisk together dry ingredients.
In another bowl whisk together wet ingredients.
Add dry ingredients to wet ingredients.
Let mixture sit for a couple of minutes.
Divide evenly among greased 12 muffin tin.
Bake at 350 for 25 minutes.
owl, whisk eggs, milk, and protein powder until smooth.
Add
Place all in bullet blender.
Change fruit or extract for different flavors.
n a saucepan over medium-high heat; bring to a simmer
t a time twice daily for maintenance.
If your little
lace the beans, olive oil, protein powder and 1/2 cup
nto the other ingredients.
For the topping I use a
ats, wheat germ, flax seed, protein powder, cinnamon, and salt together
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.
Combine oatmeal and protein powder in a microwave-safe bowl. Add blueberries, pumpkin seeds, and raisins. Add milk and heat in the microwave for about 1 minute. Stir before serving.
1. Preheat oven to 350\u00b0. (365 for high altitude).
2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
4. Fold in melted coconut oil until blended.
5. Bake at 350\u00b0 for 20 minutes. (365 for 25 minutes for high altitude).
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.
Have your ice cream maker ready to go, with bowl handy in the freezer.
In a blender, food processor, with a hand blender or a electric mixer mix all ingredients until well combined.
Taste and adjust sweetness and extracts.
Put a couple handfuls of ice cubes in the mix and place in the refrigerator for 10 minutes.
Remove ice cubes with a slotted spoon and pour mix into ice cream freeze.
Freeze per manufactures directions.
Can be eaten immediately or stored in the freezer in a lidded container for 24 hours.
Preheat oven to 375 deg F.
Put the cottage cheese, eggs, sour cream, whey powder, splenda, lemon rind an juice, and vanilla extract in a blender, and blend until very smooth.
Pour mixed into a sprayed pie pan.
Place the cake on the top rack of the oven and place a flat pan of water on the bottom rack.
Bake for 30-40 minutes. Cook, then chill well before serving.
Place chocolate drink mix, milk, coffee, ice cubes, and oats in a blender pitcher. Run blender on smoothie cycle or liquefy for 20 to 30 seconds.
ake in the preheated oven for 7 minutes. Reduce heat to
Preheat oven to 350 degrees.
In a blender, combine all ingredients and mix well.
Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly.
Bake for about 25-30 minutes.
When the bars are done, flip them out of the pan onto a sheet of foil, chill and store in the fridge.
Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.
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.
Place flax seeds in a food processor or coffee grinder; pulse until ground.
Combine soy milk, orange juice, banana, strawberries, whey protein powder, ground flax seeds, and flax seed oil in a blender; blend until smooth.