t instant), 1 cup protein powder (chocolate is recommended), 5
nd whisk in peanut butter, protein powder, and vanilla until well mixed
Add in the vanilla and protein powder.
Once fully melted, take
Place all in bullet blender.
Change fruit or extract for different flavors.
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.
owl, combine the oatmeal, whey powder,flax seeds and nonfat dry
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.
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).
asy way to do this without burning them is to put
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!
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.
grees F (325 degrees F for a glass pan). Lightly spray
ith the Greek yogurt. Puree for about 30 seconds.
Transfer
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.
he remaining oats, flax seed, protein powder, sesame seeds, chia seeds, and
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.
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.
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.
Preheat oven to 350.
Blend butter, applesauce, splenda, and vanilla. Add eggs, Flour, cocoa, protein powder, baking powder, salt and fold in nuts. Put into a greased 9x13 inch pan bake for 15-20 mins till tooth pick comes out clean).
Cool cut into squares... 15 Large or 30 Small.
Frosting:
Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened. Keep in refrigerator. Smear over BROWNIES as eaten....