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Protein Powder PWO "Monster Cookies"

3 egg whites

1/2 C. organic evaporated cane juice sugar

10 drops Sweet Leaf English Toffee liquid stevia

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 C. Go Nuts, Inc. whey protein maple peanut butter

1 Earth Balance vegan butter stick

1/2 C. plain, non-fat Greek yogurt

1/2 C. Sunspire sundrops

1/2 C. Sunspire cacao chips

2 teaspoons baking soda

2-1/2 C. steel cut oatmeal

1 C. whey protein powder (for this recipe I like zero carb cookies and cream Isopure)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the egg whites, evaporated cane juice, and stevia. Mix well. Add the salt, vanilla, peanut butter,Earth Balance, and yogurt. Mix well. Stir in the sunspire products, baking soda,oatmeal, and protein powder. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Protein Powder Cinnamon Butterscotch Oatmeal PWO Cookies

3 TBSP raw, organic almond butter

10 drops English toffee liquid stevia

1/4 C eggs whites

1 teaspoon vanilla extract

1-1/4 cups whey protein powder (I used Now! Sports Unflavored Whey)

1 teaspoon baking soda

1/2 tsp ground cinnamon

1/2 teaspoon salt

3 cups organic, steel cut oats

1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

Heat oven to 375°F.  Beat together raw almond butter, stevia, egg whites, and vanilla extract. Combine protein powder, baking soda, cinnamon and salt; gradually add to almond butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet lined with parchment paper (always use parchment when baking with whey protein powder). Bake 8 to 10 minutes or until golden brown.  DO NOT OVERBAKE- over-cooking whey protein results in extreme toughness in your baked goods. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

 

Low Fat, Gluten Free, Protein Powder Banana Strawberry Bread

Yields 12 Servings

Each Serving: 89 calories/14g carbs/1g fat/8g protein/159mg sodium/5g sugar

 

1 C. garbanzo flour

1 C. NOW Sports whey protein isolate- unflavored

1/2 tsp. cinnamon

3/4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/3 C. unsweetened original almond milk

1-1/2 tsp. vanilla extract

1/2 C. Walden Farms calorie free pancake syrup 

1-1/2 C. mashed, ripe banana

1/3 C. small dice fresh strawberries

 Preheat oven to 350 F.  Sift together all dry ingredients and set aside.  In a separate bowl, mash bananas and combine with almond milk, vanilla, and pancake syrup.  Mix dry ingredients with banana mixture by hand until well combined.  Fold in strawberries and then transfer into mini loaf pans.  Bake for approx. 35-40 minutes or until tops are golden brown.

Maple Almond Puffed Millet Protein Bites

Makes 12 protein bites

Each Bite (not including add-ins): 50 calories/1g carb/2g fat/7g protein/52mg sodium/ less than 1 sugar

 

2 C. puffed millet cereal

2 TBSP ground flaxseeds

1 C. vanilla whey protein powder

1/3 C. Walden Farms calorie free pancake syrup (maple)

1 tsp. vanilla extract

1 TBSP. nonfat Greek yogurt

2 TBSP raw almond butter

 

Optional Add-Ins:

1/3 C. chopped walnuts

1/3 C. dried blueberries or cranberries

**These add-ins are best used when not in contest prep or if using as a post-cardio snack.

 

In a bowl, combine dry ingredients and mix thoroughly, then set aside.  Next, in a small bowl whisk together almond butter, yogurt, vanilla extract, and pancake syrup until well blended.  Combine dry and wet ingredients and mix until evenly combined.  Next, spoon by tablespoon onto a parchment lined baking tray or press into a 9x13 pan (like rice crispy treats).  Let cool in the refrigerator  until solid.  Store in an airtight container in your refrigerator for best results.

 

Low Carb Chocolate Peanut Butter Protein Mousse/Pudding

Makes 4 half cup servings

123 calories/5g carbs/3g fat/ 20g protein/134mg sodium/1 sugar

 

12 oz. Mori-Nu silken tofu

2 scoops Dutch Chocolate Isopure protein powder

2 TBSP PB2 Powdered Peanut Butter

6 Capella flavor drops- Peanut Butter

1 TBSP all natural carob powder

 

Combine all ingredients in a food processor or high powered blender.  Mix until smooth and creamy- refrigerate for at least 6 hours or until well chilled.  Eat plain or as a dip for fresh fruits and veggies!

 This is a great evening craving kicker for choco-holics!!  A serving of protein pudding, a PureTrim truffle, and 1/4 c. sweet crunchy jicama!

 

Low Sugar, High Protein Chickpea & Oat "Chocolate Chip Cookie Dough"

Yields 8 quarter cup servings

152 Calories/16g carbs/ 5g fat/ 13g protein/ 135mg sodium/ 2 sugars

2 c. chicpeas (drained and rinsed)

1 packet weight control brown sugar and maple instant oatmeal

2 scoops (62g) vanilla protein powder (I used Isopure Creamy Vanilla)

3 TBSP raw almond butter

2 TBSP PB2 powdered peanut butter

1 oz cacao sweet nibs (I used navitas naturals)

1/2 tofu pudding (no sugar version)

2 packets SweetLeaf all natural stevia sweetener

Combine all ingredients into the food processor and blend until smooth and creamy.  Refrigerate at least 8 hours for a thick, creamy dip for veggies, fruit, or graham crackers or freeze to enjoy as an ice cream. 

 

Low Fat Japanese Sweet Potato Fritters

5 oz. Japanese sweet potato (baked and thinly sliced)

2 egg whites

15g vanilla protein powder

1 tsp. cinnamon

1 tsp. ground black sesame

Thoroughly beat the egg whites with the protein powder, cinnamon, and ground black sesame.  Preheat an omlette pan and spritz with non-stick cooking spray.  Going once slice at a time, dip the sweet potato in the egg wash and sautee in the pan, turning after approx. 1 minute.  Allow to cool for about 3 minutes and then repeat so each piece has been placed in the egg wash two times to ensure a nice egg white coating on the outside.  Sprinkle with extra cinnamon and black sesame just before serving (for sweeter flavor, you can also sprinkle with 1/2 packet of Sweet Leaf all natural stevia sweetener).  Garnish with 1/2 oz. dehydrated mixed berries and almond slivers and a side of Walden Farms calorie free pancake syrup!  Yummy!

Low Carb Greek Yogurt & Puffed Millet Parfait

1/2 C. nonfat, plain Greek yogurt (Chobani or Stonyfield Oikos)

1 TBSP. Walden Farms calorie free caramel dip

1/4 C. puffed millet

1 TBSP chia seeds

4 almond slivers

In a small bowl, mix together Greek yogurt and caramel dip until well bleded.  Spoon 1/3 of the mixture into a small serving glass/dish and then top with 1/2 of the millet and chia seed.  Repeat again for the second layer.  Use the final 1/3 of yogurt mixture for the top and dust with remaining sprinkle of chia seeds and garnish with slivered almonds.  Enjoy post-workout or as a guilt free dessert!

 

Low Carb, Protein Powder 'Cinnamon Rolls'

1.5 scoops vanilla protein powder

2 egg whites

1.5 tsp cinnamon

3 TBSP. nonfat, plain Greek yogurt

2 tsp Walden Farms Calorie Free, Sugar Free Caramel dip

slivered almonds

Throughly whisk together protein powder, egg white, and cinnamon until well blended.  Next, spray a regular size coffee cup with non-stick cooking spray and pour the egg-protein powder mixture in.  Microwave on high for about 45 seconds then allow to sit and settle for about 1 minute.  DO NOT OVERCOOK or the mixture will become tough and rubbery.

Meanwhile, mix together Greek yogurt and caramel dip in a small bowl and set aside.  

Once the protein-egg mixture has settled and firmed, turn it out onto a cutting board and cut into slices- these are your "rolls".  Top with your Greek yogurt "frosting" and garnish with 2-3 almond slivers.  Sprinkle with a little extra cinnamon and enjoy!

 

 

Low Carb, High Protein Chia & Cacao Chip Vanilla Pudding

1 packet sugar free vanilla pudding

2 large scoops whey protein

2-1/2 C. unsweetened almond milk

1 TBSP chia seeds

1 TBSP cacao nibs

 

Blend all ingredients together vigorously with your hand mixer or Vitamix for 2 minutes.  Pour into 4 small serving dishes or ramekins and allow to chill for 4+ hours to fully set.