PROTEIN CHOCOLATE CHIP ZUCCHINI BREAD

SWEET BREAKFAST & DONUTS

163

Calories

8g

FAT

17g

carbs

3g

protein

Ingredients

1/4 cup avocado oil (or vegetable oil)
1 1/2 cups shredded zucchini
1 egg
1/2 cup brown sugar substitute
1/2 cup granulated erythritol (or sugar substitute)
2 tsp vanilla extract
1 cup all purpose flour
1 scoop vegan chocolate almond coconut protein
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 cup sugar free chocolate chips

Directions

Serving Size: 12

1. Preheat the oven to 350 degrees Fahrenheit. Spray a loaf pan with cooking spray.
2. Combine the flour, protein, baking soda, baking powder, cinnamon and salt in a large bowl and set aside.
3. Use a cheesecloth or towel to remove moisture from the zucchini.
4. In a separate bowl, combine the oil, egg, zucchini, sweeteners and vanilla using a mixer.
5. Add the wet ingredients to dry and stir in the chocolate chips.
6. Pour the batter into the loaf pan and bake for 50-60 minutes.

From the kitchen of: Megan Osborn

PEANUT BUTTER, COOKIES AND CREAM MUDDY BUDDIES

CANDIES & SWEET TREATS

2786

Calories

100g

FAT

385g

carbs

85g

protein

Ingredients

• 6 cups of rice Chex
• 1/3 cup of peanut butter
• 2/3 cup of your fave chocolate chips – I used milk chocolate
• 1 cup powered sugar (I had some left over in the bag so you could probably get away with less)
• 2 scoops of Cookies n Cream protein
• 2 one gallon zip lock baggies
• 1 tablespoon of avocado oil

Directions

1. Measure out 6 cups of Chex and place in a large bowl. Set aside.
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2. In a microwave safe bowl, measure out your chocolate chips, peanut butter and avo oil.
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3. place chips, peanut butter and oil mixture into microwave. microwave in 20 second intervals, take out and stir in between. I put it in 4 times for 20 seconds until it was smooth.
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4. While microwaving, open your two, gallon zip lock bags and place one scoop of protein powder and half a cup of powdered sugar in each. Again, i had some extra sugar when i poured it all out so you could try with less if you want to cut down on sugar. Close the bag and shake to mix the two together.
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5. When your pb/choc mixture is melted, pour over your bowl of Chex and use a spatula or other kitchen tool to *gently* mix together as to not break the Chex
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6. Once covered in pb/choc, scoop half the Chex into one bag with your sugar and protein, and half into the other.
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7. Close the bag and gently shake to coat your mix.
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8. Pour out on a tray with aluminum foil to let cool and dry and enjoy!

From the kitchen of: Sierra St. Pierre

VEGAN MIXED BERRY LOAF

SWEET BREAKFAST & DONUTS

130

Calories

2g

FAT

20g

carbs

12g

protein

Ingredients

110 g. ripe banana
8oz. Unsweetened apple sauce
30g. Swerve no calorie sweetener
70g. All purpose flour
4scoops vegan blueberry donut protein powder
1/2teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon salt
1/2tablespoon cinnamon
140g. Strawberries
70g. Blueberries
22.5g. Chopped walnuts(optional)

Directions

Serving Size: 8

Preheat oven to 350
In a bowl, mix together bananas, applesauce, and serve until smooth.
Add in dry ingredients and mix well
Stir in berries
Put in a greased baking pan, or muffin tin. I used a mini loaf pan
Bake for 30 min, or until baked all the way through

From the kitchen of: Dana Thompson

FROZEN LEMONADE

PROTEIN SHAKES, FRAPPES & MORE

5

Calories

0g

FAT

1g

carbs

0g

protein

Ingredients

1 serving creatine
1 serving lemonade EAAs
1 1/2 cups ice
1/4 to 1/3 cup water
Lemon for garnish

Directions

1. Add the ice, water, creatine and EAAs to a blender and blend until fully combined.
2. Add additional water if needed.
3. Garnish with a lemon slice and enjoy!

From the kitchen of: Megan Osborn

LEMON COOKIES

CAKES, COOKIES, BROWNIES & PIES

71

Calories

3g

FAT

2g

carbs

8g

protein

Ingredients

1 cup lemon bar protein
1/4 cup coconut flour
2 punches sea salt
2 tbsp stevia
1 tsp baking soda
1 tsp vanilla extract
2 tbsp melted coconut oil (I used carrington farms liquid coconut oil)
1/4 cup unsweetened almond milk

Directions

Serving Size: 12

-Preheat oven to 325 F
-Mix together dry ingredients
-Add in wet Ingredients until it forms a dough (you may have to use your hands)
– can either roll into balls for individual cookies or spread out on cookie sheet for cookie bars like I did
-bake for ~13 mins

From the kitchen of: Ashley Olsen

COOKIES AND CREAM MINI CHEESECAKES

CAKES, COOKIES, BROWNIES & PIES

219

Calories

6g

FAT

22g

carbs

18g

protein

Ingredients

4 mini graham cracker crusts
1 scoop Protein Cookies and Cream protein powder
8 ounces of fat free cream cheese (softened)
1 tbl 2 percent milk
1/2 tsp vanilla extract
4 Tbl fat free cool whip (optional but factored in to nutritional information)

Directions

Serving Size: 4

Place softened cream cheese in bowl and beat with a hand mixer until fluffy. Add protein powder, milk and vanilla. Stir to combine. Divide mixture evenly among 4 mini graham cracker crusts. Refrigerate for 30 minutes. May top each treat with a tablespoon of fat free cool whip or other fat free whipped topping if desired. Enjoy!

From the kitchen of: Kelly Bertz