The Most Delicious Protein Recipes Ever Created
As we all scroll through Pinterest, Google and our favorite foodie posts on Instagram, the question always come up - I wonder if this tastes any good?
No one wants to spend money on quality ingredients and get stuck eating spongy, bland protein recipes that don't satisfy any craving that you have.
We took the worry out of this for you and have created the most delicious protein recipes to curb any cravings you may have or to simply enhance your healthy eating lifestyle.
Besides, having options for tangible foods rather than smoothies all the time is a BONUS!
We've used our gluten and lactose free whey isolate in these tasty creations giving you a protein boost in each and every bite.
We hope you LOVE these recipes as much as we do.
1. ISOLATE: Cinnamon Swirl
Pumpkin Coffee Truffles
⅓ c Pumpkin
¼ c Nut Butter
¼ c Protein Powder, cinnamon swirl
3 T Coconut flour
½ T Maple Syrup
½ T Instant Coffee
1 t Pumpkin Pie Spice
2 Stevia packets
. . .
2 Chocolate squares + 1 t Coconut oil for dredging or drizzle
Mix all items together except for chocolate topping. Allow to chill in the refrigerator to thicken. Melt chocolate with coconut oil, mix well. Roll into 1inch balls, drizzle with melted chocolate or dredge to cover entire ball. Place on wax paper, chill to harden in the refrigerator.
2. ISOLATE: Vanilla
Sweet Potato Pumpkin Pie
5 c Sweet potatoes, cooked, mashed, chilled or Pumpkin
1 ¼ c rolled Oats or Almond Flour
¾ c Pecans
½ c Coconut Sugar
3 Eggs
¼ c Whey isolate, Vanilla
2 T Coconut Flour
3 T olive oil, or melted coconut oil
2 T Maple Syrup
2 T Raisins
1 ½ t Pumpkin Pie Spice
1 t Vanilla
¼ t Sea Salt, divided
Preheat oven to 350 degrees.
In a food processor, combine the following items to make the crust. Add the oats (or almond flour), ¼ c pecans, flour, ¼ c coconut sugar, 2 T oil, ½ t pumpkin pie spice, ⅛ t salt and 3T water. Pulse until blended well. Press crust well into a 9inch Springform pan. You may need to wet your fingertips during this process. Once completed bake the crust for 18 to 20 minutes until golden brown. Remove and cool.
To make the filling: blend together the potatoes, eggs, ½ c coconut sugar, whey isolate, vanilla, 1 t pumpkin pie spice and remaining ⅛ t salt. Pour into the cooled crust and bake 35 to 40 minutes.
To make the topping: in a small saucepan place the remaining pecans, maple syrup, raisins, 1T oil and 2T water until it simmers. Cook until liquid is gone. Transfer mixture to the top of the pie as the garnish. Slice and serve after cooled.
3. ISOLATE: Chocolate
Fudgy Chocolate Brownies
1 c Almond Flour
1 c Mixed Berries or Cherries
½ c Water + 1t Water (glaze)
½ c Coconut Milk
¼ c Cacao Powder
¼ c Whey Isolate, Chocolate
¼ c Mashed Avocado
1 Egg
2T Maple Syrup (glaze)
1 T Instant Coffee - optional
1 T Vanilla
2 t Baking Powder
4 Stevia Packets
1 t Arrowroot Powder (glaze)
½ t Cinnamon (glaze)
½ t Sea Salt, divided
¼ t Ginger (Glaze)
Preheat oven to 350 degrees.
In a large mixing bowl add the milk, vanilla, avocado and egg; mix well. In a second bowl mix together the almond flour, cacao powder, whey isolate, instant coffee, stevia, baking powder and half of the sea salt. Add to the liquid and stir into a better. Pour into lightly sprayed ramekins (4) or (2) larger ramekins for two people to share from. Bake until toothpick comes clean, 15 to 16 minutes.
In a saucepan place the berries, water, maple syrup and remaining salt. Bring to a boil and continue to cook and mash with a potato masher, about 6 to 8 minutes. Blend together the arrowroot powder plus 1 t water, pour into the berry mixture along with the cinnamon and ginger, stir. Continue to cook until thickened. Scoop brownies into ramekins, top with the sauce. Serve.
4. ISOLATE: Birthday Cake
Lemon Cake
1 c Almond Flour
½ c Applesauce
½ c Greek Yogurt
¼ c Coconut Sugar
¼ c Mashed Avocado
1 Egg + 1 Egg White
1 T Grated Lemon Zest (rind)
1 T Fresh Lemon Juice
1 T Vanilla Extract
1 t Baking Powder
¼ t Himalayan Sea Salt
ICING:
1 ½ c Protein Powder (Birthday Cake)
2 T Butter, melted - slightly cooled
2 T Fresh Lemon Juice
½ T Grated Lemon Zest (rind)
Preheat oven to 350 degrees. Line a 9 in round pan with Wax paper, lightly spray with non-stick spray. Place all cake dry ingredients in a large bowl, mix well.
Place egg, egg white, lemon juice, vanilla and avocado together in a small bowl, mix well. Place wet into dry, fold together - do not over mix. Pour into the 9 in round pan, bake until toothpick comes clean, about 26 to 30 minutes.
Cool completely. Make frosting by combining the protein powder, butter, lemon juice and zest. Whisk together until icing forms.
Garnish with candied lemon rind or fresh blueberries.
5. ISOLATE: Chocolate Mint
Chocolate Donuts - Yields 2 Donuts
½ c Nut Milk
¼ c Cacao Powder
¼ c Pumpkin
¼ c Coconut Flour
2 T Whey Isolate, Chocolate Mint
1 T Flax Meal
2 Stevia Packets
1 t Vanilla Extract
½ t Baking Soda
¼ t Sea Salt
2 Squares Dark Chocolate + 1t Coconut oil
Preheat oven to 350 degrees Convection. Mix all dry ingredients in a bowl. Add the Pumpkin, nut milk and Vanilla, fold to combine. Spoon into a sprayed donut pan, or simply make 2 large cookies and lace on sprayed wax paper. Bake for 15 - 17 minutes - do not over bake. Allow to cool completely. While cooling, melt chocolate with coconut oil. Drizzle over donuts, Garnish with sea salt if you would like.
6. ISOLATE: Chocolate Peanut Butter
Frosted Coconut Milk Fudge Cake
¼ cup unsalted butter
6oz semi-sweet chocolate, chopped
1 c sugar
1 large egg
½ cup coconut cream
¼ tsp pure vanilla extract
½ c all-purpose flour
½ c Whey Isolate, Chocolate Peanut Butter
½ c cocoa powder
½ tsp salt
¼ tsp baking powder
For the frosting:
½ cup coconut cream
5 ¼ oz semi-sweet chocolate, chopped
Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper and set aside.
In a medium heatproof bowl set over a saucepan with 1 inch of simmering water, melt butter and chocolate together. Remove bowl from over the saucepan and stir in sugar followed by the egg until smooth.
If using a can of coconut milk, open the can (do not shake) and spoon off only the top portion which is the creamy bit. Do not use the clear liquid underneath. Stir this coconut cream and vanilla extract into the chocolate batter. In a separate bowl, sift together flour, cocoa powder, whey isolate, salt and baking powder and then stir it into the wet mixture until well combined. Pour the batter into the prepared pan and bake until a tester comes out mostly clean with a few sticky bits attached, about 35 minutes. Transfer pan to a wire rack to cool completely.
While the cake is baking, make the frosting by heating the coconut cream in a small saucepan over low heat until it comes to a boil. Add chopped chocolate and let stand 3 minutes. Stir until smooth and glossy. Place the pan over very low heat and stir constantly if necessary to melt any pieces of solid chocolate. Let cool until spreading consistency, about 30 minutes, and then spread over cooled cake.
7. ISOLATE: NATURAL, Unflavored
Pumpkin, Coconut and Curry Bisque
28 oz can of pumpkin, not pie filling
1 ¾ c Vegetable Broth
14 oz can coconut milk
2 T Coconut Sugar
2 T red thai curry paste
1 T coconut oil
Zest and juice of two limes
Sea Salt and pepper to taste
Heat oil and thai paste in a saucepan over medium heat. Add pumpkin and cook an additional 3 to 4 minutes. Add the vegetable broth, coconut milk and coconut sugar. Bring to a boil then simmer for 10 minutes uncovered. Remove from heat, add in lime juice and zest. Use salt and pepper to taste
8. ISOLATE: Chocolate Coconut
Chocolate Coconut Protein Bars
CRUST:
1 ½ c oat flour
6 dried apricots
¼ c cocoa powder
¼ c brown rice syrup
Layer:
1 c oat flour
½ c rolled oats
½ c Whey Isolate, Chocolate Coconut
¼ tsp sea salt
1 ½ T chia seeds
1 ½ T hulled hemp seeds
½ c nut butter
1 flax egg [1 tbsp. ground flax + 3 tbsp water, mixed together in a small bowl]
¼ c raw honey
½ c + 2 T coconut milk
Topping [optional]:
¼ c chocolate chips
1 T hemp seeds
Combine ingredients for crust in the food processor until a crumbly, thick dough forms. Dump into a bowl and set aside for later.
In a large bowl, combine dry ingredients for the next layer. Use a fork to mix well.
Combine flax and water in a small bowl, stir, and set aside for a few minutes until it starts to gel.
Add agave or honey, peanut butter, coconut milk, and flax egg to the dry ingredients. Mix roughly using the fork, then add mixture to the food processor.
Blend until the mixture is smooth – adding more coconut milk if it is too dry. It should be thick and sticky when you’re finished.
Line an 8×8 baking pan with parchment. Dump crust into the pan and press it out as evenly as possible. It helps to use a miniature rolling pin or the bottom of a drinking glass!
Dump the next layer on top the smoothed crust and spread it out.
Set the pan into the refrigerator for 1 hour.
If desired, make the chocolate drizzle while the bars chill. Melt ¼ c chocolate chips in a double boiler or microwave.
Lightly drizzle the chocolate across the bars and sprinkle hemp seeds over the top.
9. ISOLATE: Strawberry
Strawberries and Cream oats
½ cup quick rolled oats
1 cup skim milk, or almond milk
½ cup strawberries chopped
1 scoop Whey Isolate, Strawberry
Place the milk in a saucepan, whisk in the protein powder and heat over medium heat until warm. Add the oatmeal and cook over low heat for 5 minutes.
Remove from the stove and stir in the berries
