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.
ot instant), 1 cup protein powder (chocolate is recommended
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!
f ice. The ice makes for a wetter finished product but
Add in the vanilla and protein powder.
Once fully melted
Put all items in blender.
Blend until smooth.
For desired consistency, add ice to make it thicker, or more milk to make it more liquid).
Add tofu to taste. (if you like the flavor or want more protein).
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.
an.
Freeze for one hour or refrigerate for several hours, until
Add milk to blender. add protein powder and blend on medium for 15 seconds.
Add remaining ingredients and mix on high for 30 seconds.
Pour in tall glass and serve!
Dietary Fiber: 1g; Sugar: 9g; Protein: 20g.
Nutrition Bonus: Potassium
grees F (325 degrees F for a glass pan). Lightly spray
il and allow to boil for one minute, stirring frequently.
he peanut butter, and refrigerate for 5 minutes. Melt the peanut
Preheat oven to 350 degrees F.
Combine sugar and wet ingredients.
Add dry ingredients and mix well.
Fill greased muffin tins (makes twelve muffins).
Bake for 15-20 min, checking for done-ness after 15 minutes.
Preheat oven to 325 degrees Fahrenheit.
Mix all the dry ingredients (except for the raisins and almonds) in a large bowl. Mix all the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry ingredients and mix well. Consistency is sort of like cookie dough. Add the raisins and almonds, and mix well.
Spread into a 9X12 baking dish.
Bake for roughly 20 minutes, until edges are crisp and browned.
ith the Greek yogurt. Puree for about 30 seconds.
Transfer
Preheat oven to 400\u00b0F.
Blend eggs and flour thoroughly ( I used a blender for the whole recipe).
Add in oatmeal, then milk, then protein, then banana.
Melt butter in pan too coat bottom.
Pour mixture in pan and cook for about 20 mins or until knife comes out clean.
Mix together the egg whites, peanut butter, and honey. Stir until smooth. Fold in Protein Powder and Baking Powder.
Fold in Oats.
Fold in Chocolate Chips.
To prevent the bars from sticking, line your baking pan with parchment paper. Press the batter into the baking pan and bake at 350 degrees F for about 15 minutes.
Let stand for 5 minutes, cut into 6 bars.
Preheat oven to 350\u00b0F.
For the brownies: blend together yogurt, milk, sugar and egg in a medium bowl. In a small bowl stir together cocoa, protein powder, baking powder, and flour.
Gently stir dry into wet until just incorporated and pour into a greased 8x8 inch pan.
Bake for about 20-25 minutes. Don't over bake, err on the side of under baking.
For the frosting: In a small bowl blend together all ingredients, spread on top of cooled brownies and serve.
o stand at room temperature for 10-20 minutes.
Optionally