Recipes
Indulge in Nutrient-Rich Delights! Explore our collection of wholesome and delicious recipes that prioritize your well-being. Fuel your body with goodness, one tasty recipe at a time!
CHOCOLATE OAT PROTEIN BARS RECIPE
Ingredients
1 cup old-fashioned rolled oats
1/2 cup quick oats
3 scoops Chocolate Grass-Fed Whey Protein Powder
1/2 cup organic brown rice crisps cereal
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
1-2 tablespoon non-dairy chocolate chips
Instructions
Line a 9×5” loaf pan with parchment paper or lightly grease with cooking spray.
Place rolled oats in a food processor and pulse until oats are a flour consistency.
In a medium bowl, mix processed rolled oats with quick oats, Grass-Fed Whey Protein Powder, and cereal.
In a small pan over medium heat, stir honey and peanut butter until melted and combined. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over oats. Stir well.
Using hands, press mixture into prepared loaf pan.
In microwave, melt chocolate chips for 1 minute, and then 30-second intervals stirring in between, until fully melted. Use a fork to drizzle chocolate over bars.
Let cool in the refrigerator for 30 minutes before slicing into 12 bars.
BANANA COLLAGEN PANCAKES RECIPE
Ingredients
1 egg, lightly beaten
1 very ripe banana, mashed
1 teaspoon of cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 cup of flax meal
2/3 cup of almond flour
1 teaspoon of pure vanilla extract
1 scoop of Collagen Peptides
Splash of water or almond milk
Instructions
Mix all ingredients together in a medium sized bowl
Add coconut oil to a large non-stick pan on the stove on medium heat
Add about a 2.5 inch in diameter sized pancake batter to the pan and let cook until bubbles start to form in the middle (I usually fit 4 pancakes in the pan at a time). You may not get many bubbles with this batter, but make sure to wait to flip until the pancake is browned on the bottom.
Flip and cook until browned on the other side
Top with almond butter and and freshly sliced bananas
TROPICAL BCAA SMOOTHIE RECIPE
Ingredients
1 ripe banana
3/4 cup frozen mango
3/4 cup frozen pineapple
1/2 lime or lemon
Splash of coconut milk
Splash of orange juice
1 Tablespoon Watermelon BCAA powder
Instructions
Blend all ingredients together until smooth and enjoy chilled!
PUMPKIN CHOCOLATE COLLAGEN BITES RECIPE
Ingredients
Pumpkin layer:
- 1/4 cup nut butter
- 1 Tablespoon canned pumpkin
- 1 Tablespoon maple syrup
- 1/2 Tablespoon melted coconut oil
- 3 scoops Grass-Fed Collagen Peptides
- 3 Tablespoons coconut flour
- 1/2 teaspoon pumpkin pie spice
- pinch of cinnamon
- 1 Tablespoon mini chocolate chips
Chocolate layer:
- 2 Tablespoons melted coconut oil
- 1 1/2 Tablespoons nut butter
- 1/2 Tablespoon cocoa/cacao powder
- 1–2 teaspoon maple syrup
Instructions
Grab two bowls, mix the pumpkin mixture in one and the chocolate mixture in another. Scoop pumpkin mixture into the cavities of a silicon ice cube tray, filling each about halfway and press mixture down.
Pour a thin layer of chocolate on top of each until all are covered, then go back and add more chocolate to each until you run out.
Place tray in the fridge to harden for 20-30 minutes and enjoy. Makes 6-8 bites.
WATERMELON MOJITO MOCKTAIL RECIPE
Ingredients
2 scoops Watermelon BCAA’s
10 mint leaves
1 cup watermelon
½ fresh lime (cut into 4 wedges)
Large handful crushed ice
Dash soda water
Instructions
Place BCAA powder, mint and watermelon into glass and muddle using the back-end of a wooden spoon, press down gently on the leaves and lightly twist the spoon
Squeeze all of the lime wedges into the glass, leave in two and throwing away the other two
Fill the glass to the brim with crushed ice and top with soda, then use a long spoon to stir the mocktail.
BLUEBERRY COLLAGEN SMOOTHIE RECIPE
Ingredients
1 cup blueberries
1/2 frozen banana
1/2 ripe avocado
1 tbsp almond butter
1 tbsp chia seeds
2 scoops of Collagen
1 and 1/2 cups milk of any kind or water
1 cup ice – optional
Instructions
Combine all ingredients in a blender and process until creamy smooth.
NO BAKE PROTEIN COOKIES RECIPE
Ingredients
1 cup old fashioned rolled oats
2 cups Chocolate Grass-Fed Whey Protein
1/3 cup peanuts, unsalted
1/4 cup organic peanut butter, unsalted
1/4 cup coconut oil, melted
4 Medjool dates, pitted
3/4 cup + 2 tbsp warm water
Instructions
Line a large baking sheet or a cooling rack with parchment paper and set aside.
In a large mixing bowl, mix together oats, protein powder and peanuts, then blend together in food processor until smooth peanut butter, coconut oil, dates and water.
Pour into the bowl with dry ingredients and mix until combined. The batter will be quite thick. If you still see dry patches, add water by a tablespoon and keep mixing.
Scoop the dough with a spoon or a small scoop, roll into golf size balls and flatten with your hands.
Place on a prepared baking sheet and repeat this step until you run out of dough.
Refrigerate uncovered for 1 hour and enjoy cold.
PROATMEAL OF CHAMPIONS RECIPE
Ingredients
1/2 cup steel cut oats
1 scoop Grass-Fed Vanilla Whey Protein powder
1tbsp almond butter
Fresh fruit (optional)
Instructions
Cook the steel cut oats as package indicates. When the oatmeal is cooked but still a little wet, add your protein powder. Adjust liquid as needed to desired consistency. Then, stir in your almond butter and garnish with fresh fruit. Yum!
WATERMELON LEMONADE RECIPE
Ingredients
80 oz water
4 scoops Watermelon BCAAs
4 Tablespoons Organic Lemon Juice
4 to 8 packets Truvia or sweetener of choice (to taste)
Instructions
Put all ingredients in a pitcher and mix thoroughly. Add fresh lemon slices to the pitcher if desired. Makes four servings.
STRAWBERRY PROTEIN SMOOTHIE RECIPE
Ingredients
1 cup strawberries (hulled, fresh or frozen)
1 banana (ripe)
1 cup plain low fat yogurt (I use Stonyfield)
1/2 cup Strawberry (or Vanilla!) Grass-Fed Whey Protein
2 tablespoons cocoa powder
2 tablespoons flax seed meal
1 teaspoon vanilla
1 teaspoon cinnamon
ice (to taste)
Instructions
Place all ingredients in a blend and blend until smooth. Enjoy!
BANANA NUTELLA RECOVERY MUFFINS RECIPE
Ingredients
Nonstick cooking spray
1 ¼ cup whole-wheat flour or gluten-free all-purpose flour
2 scoops Vanilla Recovery Whey protein powder
1 tablespoon ground flaxseeds
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
2 ripe bananas, mashed
½ cup plain nonfat Greek yogurt
¼ cup skim milk
1 tablespoon pure vanilla extract
¼ cup Nutella hazelnut chocolate spread
Instructions
Heat oven to 350 degrees. Coat a 12-cup standard muffin pan with cooking spray.
In a bowl, whisk together flour, protein powder, flaxseeds, baking powder and salt. In another bowl, combine eggs, bananas, yogurt, milk and vanilla. Mix the wet ingredients into the dry ingredients until just combined.
Fill the muffin cups halfway and drop a teaspoon-size dollop of Nutella in each. Fill with batter the rest of the way.
Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack, then enjoy.
COCONUT COLLAGEN BALLS RECIPE
Ingredients
9-10 dates (pitted)
2/3 cup unsweetened shredded coconut
1/2 to 2/3 cup salted roasted cashews (or other nut of choice)
1/4 cup coconut flour
4 heaping tablespoons (4 scoops) Grass-Fed Collagen Peptides
2-4 tablespoons almond butter (no stir)
1 tablespoon maple syrup or honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
Instructions
Preheat oven to 350F.
Toss 2/3 of shredded coconut in cinnamon. Spread evenly on a baking tray.
Place in oven for about 5 minutes or until toasted.
Next place your dates, 1/2 cup of toasted coconut, and nuts in a food processor and blend until a batter is formed.
Pour into a bowl and add in your maple syrup, almond butter, coconut flour, collagen and vanilla. Add 2 tablespoons of almond butter at a time until the batter is at nice consistency to mix, and mix everything well.
Roll into 16 – 18 small golf size ball bites/balls.
Place on cookie tray or serving dish and set aside.
Now take 1/4 cup left of your toasted coconut and the 2-3 tbsp of un-toasted coconut and place them in the food processor. Pulse until finely shredded.
Roll each ball in the shredded coconut mix. Add a little honey or maple syrup if it’s not sticking.
Place back on tray and stick in fridge to chill for 30 minutes.
Remove and place in ziplock back or container for storage.
STRAWBERRY CHIA RECOVERY SMOOTHIE RECIPE
Ingredients
1/2 cup unsweetened almond milk
1 cup frozen strawberries
1 scoop Grass-Fed Vanilla Whey Recovery powder
2 teaspoons chia seeds, for sprinkling or stirring in
Instructions
Add all ingredients except for chia seeds to blender. Blend until smooth and creamy.
You may need to add a few teaspoons more of almond milk if the shake is too thick.
Once blended and smooth, pour into a chilled glass or bowl and sprinkle with chia seeds.
PROTEIN HOT COCOA
1/2 cup granulated sweetener of choice
1/4 cup cocoa powder
1 cup water
INSTRUCTIONS
In a large mixing bowl, sift all ingredients to avoid any clumps.
For one mug of hot cocoa, add 7 tablespoons of hot chocolate mix into a mug, and add ¼ cup of boiling water.
Mix well until everything is combined and no clumps are present.
Add ½ cup of hot water of milk of water and mix again.
CARROT GINGER COLLAGEN SOUP RECIPE
2 cups carrots, peeled, chopped, and steamed
2 inches ginger, peeled and chopped
2 scoops Collagen peptides
8 oz. chicken or vegetable broth
8 oz. water
1 pinch salt
1 pinch pepper
Fresh parsley to sprinkle on top of your soup
Instructions
Peel and chop the carrots.
Steam the carrots, until soft.
Add the carrots, ginger, and liquid to the blender, in addition to the herbs, spices, salt, and pepper.
Blend until homogeneous; heat on stove-top until warm, or microwave.
Serve and enjoy!
SUPER CHOCOLATE RECOVERY SMOOTHIE RECIPE
1 cup frozen blueberries
1 medium frozen banana
1/4 cup Chocolate Grass-Fed Whey Recovery powder
1 tablespoon cocoa powder
1/4 cup nonfat Greek yogurt
2 tablespoons cashew butter
1/2 tablespoon ground flaxseed
1 cup unsweetened plain almond milk
Instructions
Place all ingredients into a high speed blender.
Blend on high for around 1 minute, stopping to scrape the sides. You may need to add more milk to thin as needed.
Serve immediately!
CARROT CAKE RECOVERY LOAF RECIPE
½ cup Grated Carrots
1 tsp Orange Zest
½ cup Unsweetened Vanilla Almond Milk
⅓ cup Unsweetened Applesauce
1 tsp Ground Cinnamon
4 packets Natural Sweetener
⅛ tsp Salt
1½ tbs Vanilla Recovery powder
51g (½ cup) Quinoa Flakes
Instructions
Spray a ceramic mini loaf pan with cooking spray.
In a medium-sized bowl, stir together the grated carrots, zest, almond milk, applesauce, cinnamon, sweetener, and salt.
Stir in the protein powder. Stir in the quinoa flakes. Scoop batter into the prepared tin, tap on the counter to flatten the surface, then microwave for ~6 minutes, or until surface is firm when tapped. Let cool before eating.
VANILLA PROTEIN PANCAKES RECIPE
1 cup oat flour (or whole wheat)
2 scoops vanilla grass-fed whey protein powder
1 tsp baking powder
1tsp cinnamon
3/4 egg whites (or whole eggs)
4 tbsp greek yogurt
Instructions
Combine the dry ingredients. Combine the wet ingredients. Add the wet to the dry ingredients and stir. Don't whisk or over process! Lumps are OK. Melt coconut oil (or any oil) in pan over medium-high heat and cook until bubbles form on top side then flip for another couple minutes. Enjoy!
COLLAGEN ACAI BOWL RECIPE
1 cup acai berries
⅓ banana (frozen)
1 cup blueberries (frozen)
1 Tbsp. almond butter
1 scoop Grass-Fed Collagen Peptides
½ cup water or milk of choice
1 Tbsp. toasted coconut shreds
1 Tbsp. sliced almonds or walnuts
Instructions
Blend everything except the ½ cup frozen blueberries, almonds/walnuts, and coconut shreds.
Place in a bowl and add remaining ingredients as topping.
BCAA FRUIT SMOOTHIE BOWL RECIPE
1/2 cup strawberries
1/2 banana
1 scoop Watermelon BCAA’s
1/2 cup unsweetened coconut milk
Instructions
Add ice and blend until thick.
Top with your favorite fruit, chia seeds, coconut, etc.
OVERNIGHT CHOCOLATE PROTEIN OATS RECIPE
1 cup Almond milk
1/2 cup Greek yogurt
2 Tablespoons Cocoa powder
1/8 tsp Salt
2 Tablespoons Stevia
1 cup Old fashioned oats
1/4 cup Chocolate Grass-Fed Whey Protein powder
Instructions
In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars.
Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid).
Top with chopped nuts or topping of choice if desired. Enjoy cold, or microwave for 30-60 seconds to enjoy warm.
PROTEIN RICE KRISPIES RECIPE
Coconut oil (for lining pan)
4 cups brown rice crisps (or classic Rice Krispies)
½ cup all-natural peanut butter (or other nut butter), partially melted
½ cup brown rice syrup
3 scoops Vanilla Grass-Fed Whey Protein powder
1 teaspoon vanilla
Instructions
Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside.
In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
Add brown rice crisps to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
Place into freezer for at least 30 minutes
Before serving or storing, use a sharp knife to cut your treats into squares.
PROTEIN OATMEAL COOKIES
2 cups uncooked old-fashioned oats
2 scoops Vanilla Recovery Grass-Fed Protein Powder
1/4 cup wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg
4oz applesauce
1/2 cup almond butter
1 tablespoon raw honey
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 F
Mix dry ingredients together in a bowl.
Mix wet ingredients together in a separate bowl.
Add wet ingredients to the dry ingredients and mix thoroughly.
Evenly divide the batter using a spoon or ice cream scoop onto a baking sheet lined with parchment or silpat, then gently mash down on each circle.
Bake for no more than 8 minutes, then allow them to cool on a cooling rack.
CHOCOLATE BANANA PROTEIN PANCAKES RECIPE
2 scoops Chocolate Grass-Fed Whey Protein
2 tablespoons gluten-free all-purpose baking mix
2 tablespoons ground flax seeds
1/2 teaspoon baking powder
2 eggs, lightly beaten
1 banana, mashed
4 tablespoons almond milk
Instructions
In a mixing bowl, combine all dry ingredients together with a whisk.
In a separate bowl, combine the egg, banana and almond milk.
Gently pour the wet ingredients into the dry ingredients while mixing with a spatula until just combined.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.
STRAWBERRY OATMEAL PROTEIN BARS RECIPE
2 cups quick oats
2 cups frozen strawberries (thawed, mashed with fork or pureed in blender)
1 scoop Strawberry Grass-Fed Whey Protein
stevia (organic, drops or powder, to taste)
1/2 teaspoon pure vanilla extract
Instructions
Combine all ingredients and place into a parchment lined pan.
Flatten until even throughout the pan.
Refrigerate for one hour and enjoy cold.
CHOCOLATE CHIP PROTEIN COOKIE BALLS RECIPE
2 scoops Vanilla Grass-Fed Whey Protein
1 cup almond meal
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup dairy-free mini chocolate chips
Instructions
Place protein powder and almond meal in a medium-size bowl and mix.
Then, add in nut butter and maple syrup and mix again. At this point the batter should be just like cookie dough. Finally, add in chocolate chips and mix one last time.
Using a tablespoon, scoop out dough into your palms and roll into balls. Repeat.
S'MORES PROTEIN PIE
15 oz can Pumpkin
8 oz Fat Free Cream Cheese,
2 scoops Grass-Fed Chocolate Protein
1/2 cup Granulated Sugar Substitute
1/2 cup Unsweetened Dark Cocoa Powder
1 1/3 cup Mini Marshmallows
1 9" Graham Cracker Crust
INSTRUCTIONS
Set your oven to a high broil.
Mix the protein powder, sugar substitute, and cocoa powder together in a large bowl before adding the pumpkin and cream cheese. Mix until smooth.
Place the pie crust on a baking sheet and spray the crust with cooking spray. Place on the middle rack under the broiler for 1-2 minutes until slightly golden.
Add the mixture to the pie crust.
Top with the marshmallows.
Place pie in the oven for 1-2 minutes until the marshmallows begin to brown on top.
Refrigerate for at least 2-3 hours before serving.
COLLAGEN HOT CHOCOLATE RECIPE
2 cups almond milk
1/4 cup raw cashews
1 date
1 tablespoon cacao powder
1/4 teaspoon cinnamon
1 scoop Grass-Fed Collagen Peptides (unflavored, chocolate or vanilla!)
pinch of sea salt (optional)
optional toppings: cinnamon, coconut whipped cream
Instructions
Place milk, cashews, date, cacao, and cinnamon in a small pot over medium heat. Let it come to a boil, about 5 minutes.
Add mixture to a high powered blender, along with collagen and salt (if using), and blend until smooth. Add your favorite toppings and enjoy.
CHOCOLATE FUDGE PROTEIN BROWNIES RECIPE
1 cup Chocolate Grass-Fed Whey Protein
1/2 cup cacao powder
1/4 cup arrowroot
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/2 cup applesauce
1/2 cup coconut nectar
1/2 cup hot water
Instructions
Place all ingredients into a bowl and mix together, adding hot water last. Batter will be thick.
Spread batter into a lightly coconut oil greased 11×7 baking dish.
Bake at 350 degrees for 30 minutes or until cooked all the way through.
PROTEIN PUMPKIN PIE
1 can (15oz) of Pumpkin Puree
3 Eggland's Best Eggs (large)
2 scoops Vanilla Protein Powder
1/2 cup of sweetener
1/4 cup almond milk
1 1/2 tablespoons pumpkin pie spice
2 teaspoons turmeric (optional
2 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch sea salt
INSTRUCTIONS
Preheat your oven to 400 degrees F.
Mix your pumpkin, eggs, vanilla & almond milk together and then add your dry ingredients.
Once combined, pour into a greased or sprayed glass pie pan & sprinkle with fall sprinkles if desired!
Bake for 15 min and then reduce the heat to 325 degrees F and bake for another 25-30 minutes or until firm and cracks have formed.
Let cool & top with your favorite topping.
PROTEIN SUGAR COOKIES
3/4 cup whole wheat flour
½ cup Vanilla Protein Powder
1/4 tsp baking powder
1/4 tsp salt
2 1/2 tbsp unsalted butter, melted and cooled
1 egg
1 tsp vanilla extract
1/4 cup honey
3/4 tsp vanilla stevia
INSTRUCTIONS
Whisk together the flour, protein powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, vanilla extract.
Stir in the honey and vanilla stevia.
Add in the flour mixture, stirring just until incorporated.
Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1″ rectangle. Cover the top with another large sheet of plastic wrap.
Chill the dough for at least 1 hour.
Preheat the oven to 350°F, and line two baking sheets with parchment paper.
Leaving the cookie dough between the sheets of plastic wrap, roll it out until desired thickness. Lightly flour your cookie cutter, and press it into the dough.
Place the cookies onto the prepared baking sheets
Bake at 350°F for 8-10 minutes, then transfer to baking rack to cool completely.
PROTEIN CHOCOLATE PEPPERMINT COOKIES
1/2 cup Granulated Sugar Substitute
1/2 cup Light Butter
1 tsp Vanilla extract)
2 scoops Grass-Fed Whey Chocolate Protein Powder
6 Tbsp All Purpose Flour
2 Tbsp Black or Dark Cocoa Powder
1/2 tsp Baking Powder
1/2 cup White Chocolate Chips
2-3 Tbsp Crushed Candy Canes
INSTRUCTIONS
Preheat oven to 350F and line a baking sheet with parchment paper.
Cream the butter and sugar substitute together.
Mix the protein powder, cocoa, baking powder, and flour together in a small bowl before adding to the butter and sugar. Mix until you have a crumbly dough that can be formed by hand.
Divide the dough into balls and press between your palms to form cookies.
Bake for 6-8 minutes or until the centers are still soft but not gooey. Let them briefly cool before transferring to a cooling rack to completely cool.
Microwave the chocolate chips in 20-30 second intervals, stirring along the way, until melted and smooth.
Dip one half of each cookie in the chocolate by tilting the bowl. Sprinkle with crushed candy canes or peppermint and repeat for each cookie.
JUICE + COLLAGEN REFRESHER RECIPE
1 apple
1 orange
6 carrots
2 to 3 inches of ginger
1 cucumber
½ lemon (juice the entire ½ lemon)
1 handful of spinach
2 scoops Grass-Fed Collagen Peptides
Instructions
Wash and prepare the ingredients.
Add all ingredients except the collagen through the juicer.
Before serving the juice in individual glasses, stir in the collagen peptides—stir until dissolved.
CHOCOLATE PEANUT BUTTER PROTEIN CUPS RECIPE
1/2 cup (112 grams) virgin coconut oil, softened
2 scoops (47 grams) Chocolate Grass-Fed Whey Protein powder
1/2 cup (128 grams) salted creamy peanut butter
1/4 cup (20 grams) unsweetened cocoa powder
2 tablespoons (42 grams) honey
1 teaspoon vanilla extract
12 drops liquid Stevia
Instructions
Fill a mini-muffin pan with 24 liners; set aside.
In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
BANANA BLUEBERRY PROTEIN BARS RECIPE
3 free-range eggs
2 bananas (ripe, mashed)
1/3 cup maple syrup
1/4 cup milk (or non-dairy milk)
1 teaspoon vanilla extract
1 cup Vanilla Grass-Fed Whey Protein Powder
1/2 cup oatmeal (/ oat bran)
1/2 cup coconut flour
1/2 cup flax meal
2 cups frozen blueberries (or fresh)
Instructions
Preheat oven to 350 F. Grease and line a 9 x 9 square cake tin, put aside.
In a large bowl, or the bowl of a stand mixer, beat the eggs, banana, maple syrup, milk and vanilla extract until well blended. In another bowl, whisk together the protein powder, oatmeal, coconut flour and flax meal.
Add the dry ingredients to the wet and mix well until all combined. Add blueberries and fold gently throughout mixture.
Bake for 30 minutes, or until top is slightly browned and a skewer inserted into the middle comes out clean.
Allow to cool completely, then remove from tin and cut once horizontally and then cut each portion into 6 bars to make 12 bars total.
PEANUT BUTTER PROTEIN COOKIES RECIPE
1/2 cup peanut butter — or nut butter of choice, I use shelf-stable natural peanut butter—see notes if using refrigerated/drippy nut butter
1/4 cup coconut sugar — or light brown sugar
1/4 teaspoon kosher salt
1 large egg
1 large egg white
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 cup vanilla whey protein powder — (36 grams)
2 tablespoons coconut flour
3 tablespoons mini chocolate chips
Instructions
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. They will seem very dry at first, but will continue to come together as you stir and push. Fold in chocolate chips.
Dough should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet. Gently flatten the tops of the cookies, as they will not spread but will puff up during baking.
Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy.
CHOCOLATE PEANUT BUTTER PROTEIN BARK
1 cup non-fat Greek yogurt
1 scoop Grass-Fed Protein Powder
1/4 cup peanut butter powder (PB2)
½ cup canned light coconut milk
1/2 cup chocolate chips
½ cup peanuts
INSTRUCTIONS
Add all ingredients except chocolate peanut butter to a blender and mix well.
Line a pan or baking sheet with parchment paper.
Spread yogurt mixture to about ½ in thick on the sheet.
Drizzle peanut butter on top.
Sprinkle in chocolate chips and peanuts.
Freeze for 6-8 hours or overnight before breaking into pieces.
BCAA HOLIDAY PUNCH
32 ounces cranberry juice
2 cups orange juice
1 bottle Sparkling Apple Cider 750ml/25.4 ounces
2 liters ginger ale
3 scoops Fruit Punch BCAA’s
Orange slices and fresh cranberries for garnish
Optional: 1 cup Everclear or Vodka (if you're feeling naughty!)
INSTRUCTIONS
Pour all ingredients into a punch bowl and stir well to combine.
Top with orange slices and fresh cranberries.
Pour over ice to serve.
CHOCOLATE COLLAGEN DIPPED STRAWBERRIES RECIPE
90 to 100% dark chocolate chips
2 scoops Grass-Fed Collagen Peptides
16 strawberries
Instructions
Wash and dry the strawberries; set aside on a sheet of wax paper.
Over a double boiler, melt the dark chocolate chips, and mix in collagen peptides; stir until smooth.
Once melted, dip the strawberries into the chocolate and lay on the wax paper.
Place the tray with the strawberries into the fridge and allow to cool.
TROPICAL HYDRATION SELTZER RECIPE
16 oz. of zero-calorie pineapple coconut sparkling water
1 scoop Fruit Punch BCAA’s
Instructions
Mix ingredients together until the BCAAs are dissolved and pour over ice.
Garnish with fresh mint, and enjoy!
STRAWBERRY PROTEIN MUFFINS RECIPE
2 ripe bananas, mashed
1 egg, large
1/2 cup Greek Yogurt, plain
1/4 cup almond milk, unsweetened & vanilla (plain)
2 tsp pure vanilla extract
1 + 1/4 cup whole wheat flour or gluten-free all-purpose flour
1/2 cup Strawberry Grass-Fed Whey Protein powder
2 tbsp flax seeds, whole, roasted or raw
2 tsp baking powder
1/8 tsp salt
1 cup fresh strawberries, sliced or diced depending on strawberries size
Instructions
Preheat oven to 350 F, spray regular size 12 muffin baking pan with cooking spray and dust with flour. Set aside.
In a medium bowl mash 2 bananas with a fork until smooth. Add egg, yogurt, almond milk and pure vanilla extract. Mix with a fork until smooth and all wet ingredients are combined.
In another medium bowl add all dry ingredients: baking flour, protein powder, flax seeds, baking powder and salt. Mix with a spoon or spatula to combine all ingredients.
Add dry ingredients to the bowl with wet ingredients and mix just enough to combine. Add strawberries and give a couple of stirs just enough to incorporate the berries into the dough.
Using 1/4 cup measuring spoon distribute the batter evenly among the 12 muffin forms.
Bake for 20 minutes or until the toothpick inserted in the middle comes out clean.