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No Bake Greek Yogurt Pumpkin Mini "Cheesecake"

2 envelope Knox Unflavored Gelatine

15 drops vanilla toffee liquid stevia

1 cup boiling water

1- 17.2 oz. fage non-fat greek yogurt

2 scoops Bod-e Shake, vanilla ice cream flavor

1 scoop Trutein, pumpkin pie flavor

1 container Gerber Graduates maple cinnamon puffs, crushed

topping: Walden Farms  calorie free maple syrup

 

Mix gelatine and liquid stevia in a small bowl.  Add boiling water; stir 5 minutes or until getaline is completely dissolved.  In a high powered blender, beat greek yogurt, Bod-e, and trutein until creamy.  Gradually add in gelatine mixture, beating until well after each addition.  Refriderate about 45 minutes.  Meanwhile, prepare a muffin tin by lining with aluminun muffin tins or aluminum foil.  Sprinkle a little bit of the crushed puffs into each muffin well (this will be your "crust").  Then fill each muffin well with the chilled, soft set Bod-e mixture.  Chill for an additional 4 hours.  To serve, spread a small amount of the Walden Farms maple syrup on a small plate, turn out one "cheesecake", and sprinkle with a just a small amount of the crushed puffs.  Yum!!  Low calorie, low fat, and protein packed!

Gourmet Veggie Wrap

 

1 can Bod-e Burn (for your primary protein, antioxidant support, & weight managment blend)

Option: If you prefer a Verve! Bold with your wrap, simply add in 4 oz. grilled chicken or turkey breast.  The powerful liquid anitoxidant formula and energy blend can be found in both Burn & Verve!

1 Joseph's flax, carb conscious tortilla

1 cup sprouts

1 TBSP red lentil chipotle hummus

4 thin slices red bell pepper

4 spears garlic pickled asparagus

 

To assemple, warm your tortilla over a burner or microwave so it is nice and soft.  Spread the hummus on the base, then add on sprouts, bell pepper, and pickled asparagus.  Wrape tightly, cut lengthwise and crack open your ice cold burn!!  A sofisticated, insanely healthy twist on the borning old sandwich & soda for lunch!

CinnaBod-e Chocolate Hottie Protein Shake

This is hands down my favorite way to enjoy my Vemma Bod-e shake in the morning!  So delicious it is almost like a guilty pleasure!!  

1 scoop Vemma Bod-e chocolate shake

1 scoop Cinnanun Trutein protein powder

1 cup unsweetened almond milk

1 cup water

1/2 cup ice

Mix all ingredients into your high powered blender and enjoy with a sprinkle of cinannmon on the top!  

Oil Free Falafel

2-3 large garlic cloves 
½ cup scallions, rough chopped
2 14.5 ounce cans chickpeas (garbanzo beans), rinsed and drained-reserving at least 2 Tbsp of the liquid
1 cup rolled oats
2 ½ Tbsp fresh lemon juice
2 tsp ground cumin
1 tsp ground turmeric
1 ½ tsp ground coriander
1 tsp salt (or not)
¼ tsp pepper
¼-1/2 tsp crushed red pepper flakes

Place garlic scallions in the bowl of a food processor and process until mixture is finely chopped. 

Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended, but do not over process into a paste. You want the mixture to have a bit of its texture left, but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time.  Transfer the mixture into a bowl and refrigerate for 30 minutes. 

Form into patties and reserve on a plate. Place a nonstick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and let cook for 5 minutes. Flip patties and let them cook for another five minutes. Remove from pan. Patties should be nicely browned and crisp on each side but not burned. 

"V-Dream" PWO Shake!

A a perfect blend of protein, carb, and fat with just a kick of energy, this ia great follow-up to any workout!!  Forget the Orange Julius and go for THE V-DREAM!

1 scoop Orange Cremecicle Trutein

1 scoop Vemma Bod-e shake

1 cup almond milk

1 cup ice

1 can Verve! insanely healthy energy drink

 

Combine Trutein, Bod-e, almond milk, and ice in a high powered blender.  Blend until smooth but icy. For that delicious fizz, gently stir in your choice of Verve! (regular, sugar-free, or bold)!  Yum!  

Low Fat, High Protein 'Breakfast-To-Go' Muesli Bran Muffins

Yields 10 large muffins

 

2.5 C. organic high fiber oat bran (I used Bob's Red Mill)

1 C. organic museli (I used Bob's Red Mill)

2 scoops of your favorite protein powder (#1 pick for this recipe is Trutein Cinnabun flavor)

3 egg whites

1/2 C. unsweetened almond milk

1 C. all natural, unsweetened apple sauce

1 tsp. cinnamon

1/2 tsp. nutmeg

Sweetleaf Liquid Stevia- English Toffee flavor (to taste for sweetness)

1 tsp. baking powder

1 tsp. baking soda

Mix all ingredients together, pour into muffin tin, and bake at 400 for approx. 20 minutes.

 

Sweet Potato Protein Pancakes

150g cooked sweet potato

1 scoop Vemma Bod-e shake, vanilla

3 egg whites

1/2 tsp. baking soda

1/2 tsp. nutmeg

1 TBSP cinnamon

10 drops English Toffee liquid stevia

Garnish: 1 TBSP raw almond butter

Combine all ingredients in your blender and mix until well blended.  Cook on medium-high high for approx. 3 minutes on each side.  Enjoy with your favorite low sugar syrup or raw almond butter!

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. protein powder

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, High Protein Snickerdoole Dip

Yields 8 quarter cup servings

 

1-1/2 C. cooked chickpeas

4 TBSP unsweetened organic almond milk

1 TBSP no sugar added, oganic apple sauce

10 drops Sweet Leaf English Toffe liquid stevia

1 Scoop Vemma Bod-e shake

1/3 C. mashed sweet potatoes

2-1/2 TBSP. cinnamon

1 tsp. nutmeg

Option:  Stir in 1/2 C. raisins or dried turkish figs

Combine all ingredients in a food processor and chill.  Serve as a dip, or as a spread for sandwich!