Calories
FAT
carbs
protein
Ingredients
3/4 cup unsweetened almond milk
1 scoop protein salted caramel
2 shots of baileys Irish cream
Directions
Shake all ingredients with ice and strain into a martini glass. Garnish the glass with sugar free caramel syrup for some extra sass!
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
3 Cups Rice Chex
3/4 Cup White Chocolate Chips
1/2 Tbsp Butter
1/4 Cup Powdered Sugar
1 Scoop Protein Key Lime Pie
1/2 Graham Cracker (finely crushed)
Directions
Serving Size: 6
-Line a baking sheet with wax paper and set aside
-Measure out 3 cups Rice Chex and place in a mixing bowl
-In a gallon Zip Lock baggie, mix together the powdered sugar, Protein Key Lime Pie and graham cracker crumbs
-Melt the white chocolate chips and butter together in the microwave in a microwave safe dish (I used a glass measuring cup)
-Once melted, drizzle the melted chocolate over the Chex and carefully stir together
-Once all the cereal is coated, dump it into the gallon baggie, seal it well, and shake until all the cereal is coated
-Pour the cereal onto the lined baking sheet and spread it out into one layer
-Let cool and enjoy!
*Store in a gallon baggie or air tight container
From the kitchen of: Paige Pomerantz
Calories
FAT
carbs
protein
Ingredients
Strudel
1/2 cup Coconut sugar
1/2 tsp salt
1 tsp cinnamon
3 Tbsp butter melted
1/4 cups flour
1/2 cup chopped pecans
Cake:
For the cake
3 scoops protein pumpkin spice
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup butter, room temperature
2 eggs
2 15 ounce cans pumpkin puree
For Icing
1/2 cup powdered sugar
▢ 1 tablespoon milk
Directions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
To prepare the strudel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
Stir in the flour. Set aside while you prepare the cake batter.
To make the cake, add the protein pumpkin spice, flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
Beat in the eggs and pumpkin until just combined.
Add the pumpkin mixture to the flour mixture and stir until just combined.
Spread 1/2 the cake batter into prepared pan.
Take the strudel topping in your hands and press together to form large crumbs and sprinkle over top. Add the remaining cake batter on top and Top the cake with the remaining strudel.
Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.
Cool completely.
From the kitchen of: Heather Narraway
Calories
FAT
carbs
protein
Ingredients
1/2 cup rolled oats
1 1/2 tbsp cocoa powder
2 tsp chia seeds, optional
1/8 tsp salt
1/2 cup plain yogurt
2 tbsp protein Hazlenut butter
1/2 cup coconut milk
2-4 tsp chocolate chips or mini chocolate chips
sweetener of choice, to taste
Directions
1. Stir together the first three ingredients (and chia, if using) in a mason jar or lidded container.
2. Top with the remaining ingredients, then seal the lid tightly.
3. Shake to evenly combine all ingredients. Transfer to the fridge, and let sit overnight.
4. The next day, simply take off the lid and breakfast is ready! (If you’d prefer, you can also heat it up at this time.) Sweeten as desired, either before or after letting it sit.
From the kitchen of: Heather Narraway
Calories
FAT
carbs
protein
Ingredients
4 Eggs, large
2 heaping cups Crispy rice cereal
1 scoop protein french toast
1 tsp Cinnamon, ground
1/4 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla extract
8 thick slices Bread
2/3 cup Milk
Directions
Serving Size: 12
1. Mix together the eggs, protein powder, spices, milk and sugar
2. dip the bread into egg batter coating both sides
3. place the covered bread into the container with rice crispy’s and coating both sides again
4. place in well greased frying pan and cook on each side until golden brown
5. once cooked place on plate and enjoy
From the kitchen of: Heather Narraway
Calories
FAT
carbs
protein
Ingredients
2 scoops protein pumpkin spice
1 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/2 teaspoon epicure gingerbread
4 large egg yolks
4 large egg whites
1 cup milk
½ cup Greek yogurt
3 Tablespoons molasses
Directions
Serving Size: 7
1. In a large bowl, combine the dry ingredients:protein powder, flour, sugar, baking powder, baking soda, salt, and spices. Whisk to combine.
2. In a medium bowl, combine the eggs yolks, milk, Greek yogurt and molasses and mix well.
3. Add the egg whites to a large bowl and beat with electric mixers until they reach stiff peaks.
4. Add the wet milk/molasses mixture to the bowl with the dry ingredients and stir to combine. Gently fold in the egg whites.
5. Heat a waffle iron and grease with butter or cooking spray. Add about 1/4 cup of batter to the hot waffles iron (or more, depending on what type of iron your using).
From the kitchen of: Heather Narraway