Directions:
Combine all ingredients in a food processor and blend together until completely mixed. Place in the fridge for an hour or two if you would like the chia seeds to become more tapioca like!
NOTE: This recipe is perfect for anyone trying to hit macros 45/30/25 (protein/carbs/fat) at 44%/33%/23%.
Want to know what ratio you should start with to work toward your goals? Take the Macro Cycling Quiz!
Chocolate Protein Cupcakes with Chocolate Malt Yogurt Frosting
CALORIES
GRAMS PROTEIN
GRAMS CARBS
GRAMS FAT
Servings 6
Ingredients
For the cupcake batter:
1/3 cup Trader Joe’s Cage-Free Egg Whites
1 tbsp Light Coconut Milk
1/4 cup Fat-Free Cottage Cheese
1/2 cup Optimum Nutrition Gold Standard Whey Peanut Butter Chocolate
1 tsp Vanilla Extract
1 tsp Organic Raw Honey
3 tbsp oats ground (about 1 tbsp before being ground..Use TJ’s Rolled Oats)
Frosting:
1/4 cup Nonfat Greek Yogurt
1 scoop Opti Whey Chocolate Malt
1 tsp Organic Raw Honey
Directions:
Preheat oven to 325 and place 6 cupcake liners in the tin.
Combine all batter ingredients together and mix well.
Divide batter evenly and bake for 10-15 minutes. (Took about 12 but could have probably taken out at 10…)
While the batter is baking, combine yogurt, protein and honey. Mix well and refrigerate.
Remove cupcakes from oven when toothpick inserted comes out clean…(Be careful not to overcook or they get a little dry). Let them cool then top with yogurt frosting and enjoy!
Ingredients:
Bars:
2 cups old fashioned oats
1 cup slivered almonds
4 tablespoons honey
1 tablespoon coconut oil
1 teaspoon salt
1½ teaspoon cinnamon
2 bananas
1½ teaspoons vanilla
1 scoop Vanilla Whey Protein
Topping:
½ cup old fashioned oats
¼ cup slivered almonds
¼ cup pumpkin seeds
1 cup fresh organic blueberries
¼ cup of coconut milk
¼ teaspoon cinnamon
Directions:
For the base, preheat the oven to 350°. Line 9 x 9 baking pan with parchment paper or lightly grease with coconut oil.
Add all ingredients in to a food processor until completely combined and wet.
Then pour into the pan and smooth out with and spread evenly.
Bake for 8-10 minutes.
As it is baking, combine all topping ingredients in a medium bowl and stir to combine.
Once the base of the bars is cooked, remove the pan from the oven and spread topping evenly over the bars. Lightly press the topping down into base. Then bake an additional 15 minutes
Notes: Store in a refrigerator in a sealed container if you want them to keep for the week.
Ingredients:
3/4 cup Cashew or Almond Butter
1 large egg
1 tsp Vanilla Extract
1/4 cup Chocolate Chips
2 tbsp Ground Flax Seed (optional)
1/4 cup Diced Walnuts
2 scoops Protein Powder (Chocolate but vanilla can be used.)
Directions:
Preheat oven to 350.
Combine all ingredients and mix well.
Scoop onto cookie sheet and flatten with a fork. Make 9 cookies.
Bake for 15-20 minutes or until cookies are just beginning to brown. Be careful to watch for browning.
*May add a splash of coconut or almond milk if a little dry.
Ingredients
1 scoop Whey Protein
6-8 oz Cold-Brew Coffee*
1/4 cup Light Coconut Milk **
Ice
Directions: Combine Whey, coffee and milk in a protein shaker with ice and shake to combine.
*Cold-Brew Coffee can be subbed for iced coffee, an iced Americano or even just coffee that you’ve refrigerated.
**You can also sub in regular milk or almond milk and use a slight bit more if you don’t like your coffee as strong. But nutritional information is based on the ingredients listed in the amounts above.
