Chocolate Chip Strawberry Protein Brownies

Chocolate Chip Strawberry Protein Brownies 

Ingredients:

• 1 egg
• 1 egg white 
• 3/4 cup oat flour 
• 1/2 cup fat free plain Greek yogurt
• 1/4 cup cocoa powder
• 1 scoop chocolate protein powder 
• 3/4 cup baking stevia 
• 1  1/2 TSP baking powder
• 1/2 TSP baking soda
• 1/2 cup strawberries 
• 1/4 cup unsweetened almond milk

Stir In:

• 1/2 cup chopped strawberries 
• 1/4 cup unsweetened dark chocolate chips

Directions: 

1. Preheat oven to 350 degrees. Spray an 8×8 baking pan with nonstick. 
2. In a blender, blend everything together (except for the other 1/2 cup of the strawberries and chocolate chips) 
   

3.Stir in 1/2 cup chipped strawberries and chocolate chips. Pour batter into pan (optional: add additional strawberries on top of batter).

4. Bake for 22-24 minutes, or until a knife comes out clean. Once cooled, cut into 9 even brownies.

Protein Red Velvet Stuffed Pancake Roll-ups

Protein Red Velvet Stuffed Pancake Roll-ups 

Ingredients: 

Pancake batter: (5-6 large pancakes):

• 1 egg
• 1 egg white
• 1/2 cup oat flour 
• 1/2 cup plain fat free Greek yogurt
• 1 scoop protein powder 
• 1 TSP baking powder
• 2 TSP unsweetened cocoa powder
• 2 TBSP unsweetened almond milk
• 1 TBSP baking stevia (or 3 packets)
• 2 TSP red food coloring 

Filling: 

• 1 cup plain fat free geek yogurt 
• 1 TSP fat free cream cheese 
• 1/3 scoop casein vanilla protein 
• Optional: fresh berries

Directions: 

Pancakes: 

1. Mix all batter ingredients in a blender 
2. Cook on medium heat

Filling

1. Put all Ingredients in a s bowl   
2. Mix well until a creamy filling is formed. 

Chocolate Peanut Butter Protein Brownies

Chocolate Peanut Butter Protein Brownies

Ingredients:

• 1 egg
• 1/2 cup oat flour 
• 1/4 cup almond milk
• 1 scoop peanut butter or chocolate protein
• 3/4 cup fat free plain yogurt 
• 1 TSP baking powder
• 1/2 cup baking stevia (not the packets)
• 1/2 cup Cocoa powder
• 1/2 cup low fat organic peanut butter (or pb2)

Directions: 

1. Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick. 
2. Place all ingredients in the blender, except for the peanut butter. Blend until mix is smooth. Pour mix into pan. 
   

 

3. Microwave the peanut butter for 30 seconds. Drizzle the melted peanut butter over the brownie batter. Using a knife, swirl the batters together.

4. Bake for 20 minutes. When cooled, cut into 9 even brownies.   

Chocolate Protein Cake

Chocolate Protein Cake 

Ingredients:

Cake Batter:

• 1 egg
• 2 egg whites 
• 1 cup fat free plain Greek yogurt
• 1/4 cup chocolate protein 
• 1  cup unsweetened almond milk
• 1 1/2 cup oat flour 
• 3/4 cup unsweetened cocoa powder
• 1 1/2 TSP lemon juice 
• 1 1/2 TSP Baking powder
• 1 1/2 TSP Baking soda
• 3/4 cup Baking stevia  

Protein Frosting:

• 1 cup fat free Greek yogurt 
• 1/2 scoop vanilla or chocolate casein protein 
• 1 TSP fat free cream cheese 

Directions: 

1. Preheat oven to 350 degrees. Spray a 8×8 in cake pan with non-stick spray.
2. Place all of the ingredients for the cake in a blender until batter is smooth.
   

3. Pour cake batter into prepared pan and bake for 28-30 min or until a knife comes out clean. 

5. To make the frosting, mix the Greek yogurt, casein protein, and fat fresh cream cheese in a bowl and then top cooled cake.

Clean Protein Blueberry Muffins

Clean Blueberry Protein Muffins

Ingredients:

• 1 1/2 cup oat flour 
• 1 Egg
• 2 egg whites
• 1/2 cup fat free Greek yogurt 
• 1/2 cup smashed banana 
• 1 TBSP unsweetened almond milk
• 2 scoops Vanilla protein 
• 1 TSP baking powder
• 1/2 TSP Baking soda
• 1/2 cup Baking stevia (measures like sugar, not the packets) 
• 1 cup Blueberries 

Directions: 

1. Preheat oven to 350 degrees. Line 12 cup muffin pam with foil muffin liners (do not use paper that shit will fuckin stick) and spray with non stick. 
2. Blend everything except for blueberries in a blender

 3. Stir in 3/4 cup of the blueberries into the batter. 

4. Divide batter evenly among muffin cups, and sprinkle remaining blueberries over the tops of the muffins.

5. Bake for 25 minutes, or until knife comes out clean

Clean Maple Donuts

Clean Maple Donuts

Ingredients:

• 1/2 cup Coconut flour 
• 1 egg
• 2 egg whites
• 1 TBSP sugar free maple syrup  (I used Walden farms) 
• 1 TBSP honey
• 1 TSP maple extract
• 2 TBSP unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 1 TSP lemon juice 
• 1/2 TSP baking soda
• 1/4 TSP cinnamon 
• 1/4 cup baking stevia (measures like sugar, not the packets)
• Donut pan 

Maple Glaze (very sweet):

• 1/4 cup baking stevia 
• 1/2 TSP Vanilla extract 
• 1/4 TSP cinnamon 
• 1 TBSP sugar free maple syrup

OR

Just sprinkle some cinnamon on those babies. 

Directions: 

1. Preheat oven to 350 degrees. Spray a donut pan with nonstick.  
2. In a bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.   
3. Combine the wet ingredients with the dry, and mix until batter is smooth.  
4. Divide batter evenly between the 6 donut molds.  
5. Bake for 20 minutes, or until knife comes out clean.  
6. To make the maple glaze, combine baking stevia, vanilla extract, and maple syrup until smooth in a small bowl. Divide glaze evenly between 6 donuts.

Birthday Protein Cupcakes

Birthday Protein Cupcakes 

Ingredients: 

Batter ingredients: 

• 1 1/3 cup oat flour
• 1 egg
• 2 egg whites 
• 1/2 cup Applesauce
• 1/2 cup plain fat free Greek yogurt
• 2 scoops vanilla protein powder (or additional 1/2 cup oat flour if you don't believe in protein powder)
• 1/2 cup baking stevia (measures like sugar, not the packets) 
• 1 1/2 TSP Baking powder
• 1/2 TSP Baking soda
• 1 TSP Almond extract
• 1 TSP vanilla extract
• 1/4 cup Unsweetened almond milk
• 2 TBSP sprinkles 

Frosting ingredients: 

• 1 cup plain fat free Greek yogurt 
• 1/2 scoop vanilla CASEIN protein (casein is much thicker than whey and makes a far superior frosting) 
• 1 TBSP unsweetened almond milk

Directions: 

Batter: 

1. Preheat oven to 375 degrees and line muffin pan with 12 muffin foil cups and spray with cooking spray (don't use paper, that shit will stick). 
2. Blend everything except for sprinkles in a blender until batter is completely smooth. Stir in sprinkles. 
3. Pour mix evenly into 12 foil muffin cups.
   
4. Bake 18-20 minutes or until a knife comes out clean. 
   
5. Let cool completely. 

Frosting: 

1. While cupcakes are cooling mix Greek yogurt, casein protein, and almond milk in a small bowl.

Strawberry Protein Cheesecake

Strawberry Protein Cheesecake

Ingredients:

Crust (optional): 

• 1  1/4 cup oat flour
• 5 TBSP chilled water
• 2 TBSP Vegetable Oil
• 1/4 tsp Sea Salt

Cheesecake: 

• 1 (8 oz) Package fat free cream cheese, softened
• 3/4 cup plain fat free Greek yogurt 
• 1/4 cup vanilla protein 
• 1/4 cup baking stevia (measures like sugar, not the packets) 
• 1  egg
• 2 Egg whites
• 1 tsp vanilla extract
• 2 TBSP lemon juice

Strawberry topping (optional):

• 1 cup strawberry fat free Greek yogurt 
• 2 TBSP unsweetened almond milk 

Directions: 

Crust (optional):

1. Preheat oven to 350°F. Line a 8x8 baking pan with foil and spray with nonstick.
2. In a medium-sized bowl, stir together all ingredients with a fork. 
3. Pat dough into baking pan. Press crust between fingers to make an edge. Use fork to prick bottom in several places to prevent buckling. 
4. Bake 15-20 minutes or until crust is goldenish. 

Cheesecake: 

1. Preheat oven to 375F (if you are not making crust). Also If your making it without the crust, line an 8x8 baking pan with parchment paper and nonstick spray. 
2. Cream together all ingredients using a hand held mixer until smooth 
   
3. Pour batter into pan (or over baked crust) and smooth with spatula. 
   
4. Bake for 28-32 minutes or until cheesecake is set in center. 
   
5. Let cool, then refrigerate for a few hours or over night. Cut into 9 squares.
   
   
   

Strawberry topping (optional):

1. Mix Greek yogurt with 2 TBSP unsweetened almond milk 
2. Top cheesecake.

Double Chocolate Chip Protein Pancakes

Double Chocolate Chip Protein Pancakes 

Ingredients: (4-6 pancakes):

• 1 egg
• 2 egg whites 
• 1 medium banana
• 1 TBSP plain fat free Greek yogurt 
• 1 tsp baking powder
• 1 scoop chocolate protein 
• 1/4 cup pb2 (or 2 TBSP of regular peanut butter) 
• 2 TBSP unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 cup Old fashioned oats
• 2 TSP unsweetened cocoa powder
• 1 TBSP baking stevia (or 3 packets of stevia or sweetener of choice)
• 1 TBSP unsweetened dark chocolate chips 

Directions:

1. In a bowl mix with the wet ingredients (and banana). Note if you want a smooth batter, use a blender and combine everything but chocolate chips. I mixed mine in a bowl instead of a blender to get that  rough texture as pictured.  
2. In a separate bowl, mix together the dry ingredients, except for the chocolate chips. (Skip this step if you used a blender) 
3. Combine the wet and dry ingredients until batter is smooth and well combined. 
4. Pour batter for each pancake onto heated griddle sprayed with non-stick. Batter makes 5-6 regular sized pancakes.  
5. Sprinkle a few chocolate chips on each pancake before flipping. Optional: top pancakes with a few chocolate chips

Double Apple Cinnamon Protein Waffles

Double Apple Cinnamon Protein Waffles

Ingredients. (2 large waffles)

• 1 cup Old fashioned oats
• 1 egg
• 2 egg whites 
• 1/2 cup fat free Greek yogurt 
• 1/2 cup Applesauce
• 1 scoop vanilla protein powder
• 1/2 tsp baking powder
• 3 packets of Stevia
• 1/2 tsp apple pie or Pumpkin pie spice 
• 3/4 tsp Cinnamon
• 1 Medium apple
• Walden farms zero calorie pancake syrup 

Directions: 

1. Place all of the ingredients (except for the apple) in a blender, and blend until the batter is smooth. 
2. Cut apple in half. Cut one of the halves into very small chunks and then stir those tiny chunks into the batter. 
3. Preheat waffle iron according to manufactures directions. Spray waffle iron with non-stick spray
4. While iron is heating up, cut the other half of the apple into small chunks and then satue the chunks in a small skillet with 1 TBSP of walden farms pancake syrup and some cinnamon over medium heat. 
5. Pour 1/2 the batter into waffle iron when ready. (note: the amount of batter used, and servings of waffles may vary depending on the size of your waffle maker).
6. Top waffles with sautéed apples

Chocolate Chip Peanut Butter Protein Bars

Chocolate Chip Peanut Butter Protein Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: (8 bars)

• 1 1/2 cup Old fashioned oats
• 1/2 cup Oat flour 
• 3 scoops peanut butter or Vanilla protein powder (or flavor of choice)
• 1/2 cup organic Peanut butter 
• 2 tbs honey
• 1/2 cup baking stevia (measures like sugar, not the packets) 
• 1/2 cup cold water
• 1/4 TSP cinnamon 
• 1/4 cup unsweetened mini dark chocolate chips

Directions:

1. Mix everything together in a large bowl until well combined. 
2. Press batter into a 8x8 pan sprayed with cooking spray. Freeze for about 30 minutes, and cut into 8 bars. Wrap each bar individually and store in the fridge or freezer. 

Chocolate Chip Protein Muffins

Chocolate Chip Protein Muffins

Ingredients:

• 1  1/2 cups Oat flour 
• 1/4 cup chocolate protein 
• 1 Egg 
• 1 egg white
• 1/2 cup Unsweetened cocoa powder 
• 1/2 cup Unsweetened applesauce
• 1 tsp Vanilla extract
• 1/2 cup Plain fat free greek yogurt 
• 1 1/2 TSP lemon juice
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 cup Hot water
• 1/2 cup Baking stevia (measures like sugar, not the packets) 
• 1/2 cup unsweetened dark chocolate chips 
• 12 FOIL tins (don't use paper ) 
• Muffin pan

Directions: 

1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. Set aside.
2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. 
3. After batter is formed,  stir in 1/2 of the chocolate chips (1/4 cup) (set the rest aside). Pour mixture into muffin tins. 
4. Bake for 12 minutes.  After 12ish minutes, remove muffins from the oven (but don’t shut oven off), and add the other half of the chocolate chips (1/4 cup) on top of all the muffins. 
5. Place the muffins back into the oven and bake for an additional 6-8ish  minutes, or until a knife comes out clean. 

Dark Chocolate Chip Peanut Butter Protein Cookies

Dark Chocolate Chip Peanut Butter Protein Cookies

Ingredients:

1 cup oat flour 

1 cup organic low fat Peanut butter

1 large egg

1 egg white

2 TBSP Applesauce

1 scoop peanut butter or Vanilla protein

1/2 cup Baking stevia (measures like sugar, not the packets)

1/2 TSP cinnamon 

1 TSP Baking soda

Optional: 2 TBSP unsweetened mini chocolate chips (highly recommended) 

Directions: 

1. Preheat oven to 350 degrees. Line cookie sheet with foil, and spray with non-stick spray 
2. In a medium bowl, mix together the peanut butter, egg, egg white, and applesauce.   
3. In a separate bowl, mix together the rest of the ingredients, except chocolate chips 
4. Combine the wet and dry ingredients together. (Add chocolate chips if desired). 
5. Moisten hands and roll cookie dough into balls.  
6. Bake 8-10 minutes. Let cookies cool, them murder that shit. 

Chocolate Chip Oatmeal Protein Cookies

Chocolate Chip Oatmeal Protein Cookies

Ingredients:

• 1 cup oat flour
• 1 cup old fashioned oats (use another cup of oat flour instead of oats if you want a smooth batter.
• 1 scoop vanilla protein 
• 1 TSP baking soa
• 6 TSP coconut oil (or margarine softened)
• 1 TSP vanilla extract
• 1 egg
• 1/2 cup baking stevia (measures like sugar)
• 1 TSP cinnamon 
• 1/4 cup unsweetened mini dark chocolate chips 

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with foil and spray with non-stick cooking spray. 
2. In one bowl, mix together the dry ingredients. In another bowl, whisk the wet ingredients.
3. Mix the wet ingredients with the dry, and stir until combined. Add chocolate chips.
4. Roll cookies into balls and place on cookie sheet.
5. Bake cookies for 8-10 minutes, or until cookies are set and firm and lightly colored. 

Chocolate Covered Protein Strawberries

Chocolate Covered Protein Strawberries 

Ingredients:

• 2 cups strawberrues
• 1 cup plain fat free greek yogurt
• 1/2 scoop chocolate casein protein
• 1 TSP unsweetened cocoa powder
• 1 packet stevia 
• Optional: chopped nuts

Directions

1. Wash 2 cups of large strawberries and then pat dry. Line a tray or plate with foil.
2. Mix the casein protein, yogurt, and cocoa powder to form a chocolate dip.
3. Dip each strawberry into the dip, you will need to use a spoon to spread the dip around the strawberry. Sprinkle chopped nuts if you are using them.
4. Place in freezer for 25-30 minutes or until chocolate is firm. Do not leave in for longer than 30 min because strawberry will freeze. 

Banana Cinnamon Protein Muffins

Banana Cinnamon Protein Muffins

Ingredients:

• 1 large banana
• 1 egg
• 6 egg whites
• 1/2 cup plain fat free greek yogurt
• 3/4 cup oat flour 
• 2 scoops vanilla protein powder
• 1/4 cup baking stevia (measures like sugar)
• 1 TSP baking soda
• 1 TSP baking powder
• 1 TSP cinnamon
• 12 muffin tins
• Muffin pan

Frosting Ingredients (optional):

• 1.5 cups fat free plain greek yogurt
• 1/2 scoop vanilla casein protein 
• 1/2 TSP cinnamon 

Directions:

1. Preheat oven to 350 degrees. Spray muffin tin liners with nonstick.
2. Place all of the ingredients n a blender, and blend until mixture is smooth.
3. Divide mixture evenly between 12 muffin tins.
4. Bake for 18-20 minutes, or until knife comes out clean.
5. If you chose to add frosting, mix the greek yogurt and casein protein while muffins cool, then top.

Chocolate Protein Fudge

Chocolate Protein Fudge

Ingredients: 

• 4 TBSP of organic peanut butter (or PB2, premixed with water)
• 2 TBSP unsweetened cocoa powder
• 2 scoops vanilla protein
• 1/4 cup unsweetened almond milk
• 1 TSP honey
• Optional: chopped nuts

Directions: 

1. In a bowl or food processor, combine all the ingredients, mix well. If you would like to add chopped nuts, mix them into the batter after its formed.
2. Spray a small baking pan (8x8) with nonstick or line with cling wrap
3. Spread batter evenly onto pan
4. Place in freezer for 45 min-1 hr to cool and form.