Vanila Pomegrante Pronuts

Vanila Pomegrante Pronuts

Who doesn’t love a good donut right? How about one that’s whole grain and filled with protein, even better!

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Vanila Pomegrante Pronuts
Vanila Pomegrante Pronuts
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Instructions
  1. Add all ingredients into bowl except milk and mix but be careful not to over mix! This will create tough donuts!
  2. Slowly add in liquid until you have a batter with a slightly thicker texture than an average pancake mixture would.
  3. Place evenly in 4 normal sized donut molds.
  4. Bake for 20 -25 mins. Cool and enjoy!
  5. I topped mine with greek yogurt and then topped with pomegrante and hemp seeds!
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Classic Banana Pancakes

Classic Banana Pancakes

Delicious classic banana pancakes. These are sure to satisfy the crowds with their taste, nutrition, and high protein factor.

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Classic Banana Pancakes
Classic Banana Pancakes
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Classic Banana Pancakes
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  1. Blend all of the ingredients in a blender or food processor until a smooth batter forms. Pour small pancakes onto a greased griddle. Cook until bubbles appear on top, then flip over.
  2. Cook like pancakes until all of the batter is gone. Then, go crazy with toppings!
  3. I used melted peanut butter, walden farms chocolate syrup, “enjoy life” chocolate chips, homemade granola, and extra banana slices 🙂
  4. These are also delicious on their own, so if you don’t want to add on the extra calories from toppings, they’ll still be awesome!
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Raspberry Cream Protein Pancakes

Raspberry Cream Protein Pancakes

Sunshine means it’s almost time for berry season! What better way to enjoy spring than with a good stack of creamy pancakes!

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Raspberry Cream Protein Pancakes
Raspberry Cream Protein Pancakes
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Raspberry Cream Protein Pancakes
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Instructions
  1. Preheat oven to 350.
  2. Yes, I bake my pancakes , you can fry them but this is how I prefer them! Softer instead of fried.
  3. Shred zucchini.
  4. Mix together with rest of ingredients except water/milk.
  5. Slowly add in liquid tbsp by tbsp until you get a muffin like batter.
  6. Do not over mix.
  7. Add in raspberries last and place in oven for 25 mins.
  8. Remove and top with greek yogurt and warmed raspberries.
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Sweet and Savory Apple Sage Protein Muffins

Sweet and Savory Apple Sage Protein Muffins

These sweet and savory protein muffins are perfect as a side with a savory dish or as a quick protein rich snack!

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Sweet and Savory Apple Sage Protein Muffins
Sweet and Savory Apple Sage Protein Muffins
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Sweet and Savory Apple Sage Protein Muffins
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Instructions
  1. Preheat oven to 350 degrees.
  2. Chop up your apple into small pieces and place in medium sized glass bowl. Microwave for 1 min with 1 tbs water and ½ tbs coconut oil to soften the apple.
  3. Add in your egg and apple/coconut oil mixture to your 1 1/2 cups of mix in a medium sized bowl.
  4. Drop in some stevia or sweetener of choice. Slowly in your unsweetened almond milk.
  5. You want the mix to be thicker…we want muffins not pancakes! Use that milk at your own discretion 😉
  6. Time for the salt & savory. Measure out and mix in your dried sage and sea salt.
  7. Spray or line a muffin pan. Add a ¼ cup of mixture for each muffin. Bake for 15 mins until they’re golden.
  8. Wait until they’re completely cool to remove from the pan (protein baked goods tend to stick)!
  9. Serve as a side with a savory dish or as a quick and easy snack.
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Dark Chocolate Protein Brownie

Dark Chocolate Protein Brownie

Low Carb, High Protein, Delicious 🙂

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Dark Chocolate Protein Brownie
Dark Chocolate Protein Brownie
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Dark Chocolate Protein Brownie
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Instructions
  1. 2 scoops (80g) Jamie Eason's Natural Whey Isolate
  2. 2 scoops (68g) chocolate casein or vegan protein powder (like pea)
  3. 1/2c unsweetened cocoa powder -6Tbs coconut flour -2/3c almond milk -1/2c applesauce -1.5c egg whites
  4. stevia, to taste (~40 drops)
  5. Mix dry and wet ingredients separately. I suggest sifting the dry ingredients, especially the coconut flour
  6. Add the wet to the dry and mix together, batter should be thick
  7. Pour into a 6x6 in pan for thick brownies, 8x8in for regular
  8. Bake at 300F for ~40min (less if using 8x8in pan
  9. Allow brownies too cool and take out of container so they can breathe
  10. Cut into 16 squares
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Cookies and Cream Stuffed French Toast

Cookies and Cream Stuffed French Toast

Cookies and cream stuffed french toast! need i say anymore? i will anyway. This is a great high protein breakfast that will keep you full and satisfied to get you through those long work mornings. for other flavor variations, just switch out the quest cookies and cream bar for another quest flavor.

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Cookies and Cream Stuffed French Toast
Cookies and Cream Stuffed French Toast
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Cookies and Cream Stuffed French Toast
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Instructions
  1. Cookies and cream stuffed French toast Rollups
  2. 3 slices whole wheat bread with crusts cut off
  3. 1/2 scoop vanilla protein
  4. Almond Milk, as needed
  5. 1-2 eggs
  6. 1 quest cookies and cream bar cut horizontally into 3 long pieces
  7. In a small bowl, combine your protein powder with your milk until thick in consistency. Set aside.
  8. In another bowl, whisk your eggs with about 1/4 cup milk and also set this aside.
  9. Take one of your prices of crustless bread and spread the protein mixture on top.
  10. Place one of the pieces of the quest bar at one end of the bread and gently roll it up.
  11. When the seams meet, press them together tightly so the roll is tightly enclosed.
  12. Dunk in egg mixture.
  13. Repeat with other pieces of bread then cook in a skillet until all sides are golden brown.
  14. Drizzle with chocolate or other desired toppings and enjoy.
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Peanut Butter Cookie Dough Stuffed French Toast

Peanut Butter Cookie Dough Stuffed French Toast

I love cookie dough. I love peanut butter. and I love french toast. So I combined all of my loves and made this french toast of all french toasts – peanut butter cookie dough stuffed french toast. you may want to double this recipe because this will be gone in a jiffy.

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Peanut Butter Cookie Dough Stuffed French Toast
Peanut Butter Cookie Dough Stuffed French Toast
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Peanut Butter Cookie Dough Stuffed French Toast
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Instructions
  1. Peanut butter cookie dough stuffed french toast
  2. 2 pieces whole wheat bread (or bread of choice)
  3. 1 egg
  4. splash almond milk (or milk of choice)
  5. 1/4 cup plain greek yogurt
  6. 1 large tbsp peanut butter (try @pbcrave cookie nookie for extra flavor)
  7. 1 scoop vanilla protein powder of choice (I used @leanbodyforher)
  8. handful chocolate chips or cacao nibs
  9. optional chocolate sauce (baking cocoa + water + chocolate caramel @muscleegg)
  10. Combine greek yogurt with protein powder and peanut butter.
  11. Mix well until smooth and creamy.
  12. Spread on top of one of your pieces of bread.
  13. Sprinkle chocolate chips/cacao nibs on top.
  14. Place the other piece of bread on top.
  15. In a small bowl, whisk egg with milk and dunk bread.
  16. Coat completely with egg then cook on a skillet for a few minutes on each side.
  17. Once finished, cut in half and layer.
  18. Drizzle with melted peanut butter, chocolate sauce, and a dollop of peanutbutter.
  19. Enjoy.
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Nicecream Topped Chocolate Zucchini Protein Mugcake

Nicecream Topped Chocolate Zucchini Protein Mugcake

Take your dessert to the next level with this nicecream topped protein packed mugcake that will keep you full and satisfied.

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Nicecream Topped Chocolate Zucchini Protein Mugcake
Nicecream Topped Chocolate Zucchini Protein Mugcake
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Nicecream Topped Chocolate Zucchini Protein Mugcake
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Instructions
  1. Chocolate protein mugcake
  2. 2 eggs
  3. 1/4 cup shredded zucchini
  4. 1/4 cup pumpkin pure
  5. 1 scoop chocolate protein powder
  6. 1 tsp baking powder
  7. 1/2 banana, Mashed
  8. 2 tbsp baking cocoa
  9. splash almond milk
  10. Combine all ingredients and mix well.
  11. Microwave 3-4 minutes until fully cooked.
  12. Turn out onto a plate and microwave another minute If not fully cooked on bottom.
  13. Top with desired toppings and enjoy!
  14. To make nicecream, simply blend 1-2 frozen bananas in a food processor until smooth and creamy.
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Blueberry Cheesecake Stuffed Protein French Toast

I am currently obsessed with this blueberry cheesecake filled french toast. Made with added protein for a more balanced breakfast!

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Blueberry Cheesecake Stuffed Protein French Toast
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Instructions
  1. In a small bowl combine yogurt with protein powder and mix well until smooth and creamy.
  2. You will have extra leftover which you can use as a topping or to make another serving of french toast.
  3. Spread mixture on a slice of bread.
  4. Set aside. Microwave blueberries for 1-2 min until soft and juices start to flow out of the berries.
  5. Add chia seeds to help thicken up blueberries and let sit a few minutes.
  6. Spread a couple spoonfuls of the blueberries on top of the yogurt/protein mixture.
  7. Save some of the blueberries for topping after cooking.
  8. Cover yogurt/protein/blueberry mixture with another piece of bread and carefully dunk in eggs.
  9. Cook up in a skillet for a few minutes on each side. Top with a spoonful rof blueberries and enjoy.
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Chocolate Peanut Butter (Protein) Cupcakes

Chocolate Peanut Butter (Protein) Cupcakes
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Chocolate Peanut Butter (Protein) Cupcakes
this is my "go to" cupcake recipe. chocolatey peanut butter protein cupcakes topped with a mountain of peanut butter frosting. If you looooove frosting as much as I do then you will love these cupcakes which also have a peanut butter (protein) frosting core. And did I mention the "frosting" is only 2 ingredients!?
Chocolate Peanut Butter (Protein) Cupcakes
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Chocolate Peanut Butter (Protein) Cupcakes
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Instructions
Cupcakes
  1. 1/4 cup quest peanut butter Protein 1/4 cup whole wheat flour 1/3 tsp Baking Soda 1 tsp baking powder 1 tbsp unsweetened Cocoa Powder 2/3 cup unsweetened Almond Milk 1 tsp Vanilla Extract
Frosting
  1. 1 cup plain greek yogurt 1 scoop quest peanut butter protein
Directions:
  1. Preheat oven to 350 degrees F. Oil 4-5 silicone liners and set aside.
  2. In a medium sized bowl, combine ingredients to make cupcake batter and mix until combined. scoop batter into cupcake liners and bake ~15 minutes or until cooked all the way through.
  3. Set aside to cool while you prepare the frosting.
  4. In a small bowl, combine greek yogurt with protein powder and mix until smooth and creamy. Scoop into a plastic bag with the tip cut off and set aside.
  5. Flatten the tops of the cupcakes a little so they are even then scoop out the center of each cupcake.
  6. Pipe the frosting into the center of each cupcake.
  7. Top off with a drizzle of chocolate sauce (baking cocoa + water) and homemade chocolate pb cups. to make pb cups, i melted chocolate into the bottom of a cupcake liner, topped with @nutsnmore toffee pb, Set in freezer for a few min, then topped with more melted chocolate.
  8. Broke the pb cup into a couple pieces and topped each cupcake with a piece.
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