RECIPES – VMI Sports

RECIPES

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PROTOLYTE® PROTEIN PANCAKES

 

INGREDIENTS

Pancakes

  • 1 scoop ProtoLyte® in Vanilla Cake Batter
  • 1/3 cup oat flour
  • 2 egg whites
  • ¼ cup almond milk
  • ¼ cup blueberries
  • 1 tbsp baking soda (for rise)

Blueberry Jam

  • ¾ cup blueberries
  • 2 tbsp sugar-free maple syrup

Vanilla Glaze

  • ¼ scoop ProtoLyte® in Vanilla Cake Batter
  • 2 tablespoons almond milk

 

DIRECTIONS

  • Heat a skillet on the stovetop over medium heat.
  • In a blender or food processor, blend together egg whites, ¼ cup almond milk, ¼ cup blueberries until smooth. Pour into a mixing bowl.
  • Add 1 scoop ProtoLyte® protein powder and oat flour to the mixing bowl and whisk until smooth.
  • Spoon about ¼ cup of the pancake mix onto the skillet, making 5 pancakes total, and cook on each side about 2-3 minutes or until golden brown.
  • For the jam, heat ¾ cup blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about 8 minutes.
  • For the glaze, stir together ¼ scoop protein powder and 2 tablespoons almond milk until smooth.
  • Spoon the jam and glaze on top of the pancakes. Enjoy!

 

Makes 1 serving

1 serving is 5 pancakes with toppings

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KETO PRE-WORKOUT GUMMIES

 

 

INGREDIENTS:

DIRECTIONS:

  1. Mix Ketogenic Pre-Workout with water.
  2. Pour mixture into a medium saucepan pan on low-medium heat, just before it starts to boil. The mixture should be smokey, but not boiling or bubbling.
  3. Remove mixture from heat. Slowly add in the gelatin, whisking until dissolved into liquid mixture.
  4. Use a dropper to fill all gummy molds.
  5. Chill in the refrigerator for 10 minutes.
  6. Enjoy!

 

    

CHOCOLATE FUDGE PROTOLYTE® PROTEIN BROWNIES

 

Yields 12

INGREDIENTS:

  • 1-2 scoops of ProtoLyte® in Chocolate Fudge Cookie
  • 1 1/2 cups ripe avocado
  • 2 eggs (room temperature) 
  • 4 tbsp cocoa powder
  • 1 cup almond flour
  • 1/4 cup + 1 tbsp erythritol or more (to taste)
  • 3 tbsp refined coconut oil
  • 3.5 oz unsweetened dark chocolate
  • 1 tsp vanilla extract
  • 1 tsp baking powder

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Line an 8x8 inch baking pan with parchment paper, making sure to cover bottom and sides completely.
  3. In a food processor, blend the ripe avocado, eggs and vanilla extract until smooth (about 30 seconds).
  4. Melt the coconut oil and dark chocolate together in the microwave, making sure not to burn the chocolate.
  5. Pour the chocolate mixture over the avocado mixture. Mix in the sweetener, cocoa powder, almond flour and baking powder. Blend all ingredients well.
  6. Transfer the avocado brownie batter to baking pan and bake for 35 minutes. Let cool for about 10 minutes, then slice into 12 pieces.
  7. Enjoy!

 

     

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PROTEIN PEANUT BUTTER CUPS

 

Yields 12

INGREDIENTS:

    DIRECTIONS:

    1. Place 12 muffin cups in a muffin pan.
    2. Melt half of the dark chocolate chips in a microwave safe bowl, and microwave in 20 second intervals at 50% power - stirring at each interval, until melted.
    3. Spoon all of the melted chocolate into the muffin cups. Tip - If the chocolate isn't even on the bottom of all cups, pick the muffin pan up a few inches from the counter and drop it, or shake pan back and forth until all chocolate is evenly spread.
    4. Put muffin pan in the freezer for 15-20 minutes.
    5. In a separate bowl, mix ProtoLyte® and peanut butter together (will be somewhat of a dry mixture).
    6. Spoon the ProtoLyte® peanut butter mixture into each cup and spread out with a spoon.
    7. Shake and pick up/drop muffin pan until mixture is evenly spread over chocolate.
    8. Place muffin pan in the freezer for 15-20 minutes.
    9. Melt the remaining dark chocolate in the microwave using the same process in step #2.
    10. Spoon melted chocolate into muffin cups, picking up/dropping and shaking pan until mixture is evenly spread into cups.
    11. Place muffin pan back in the freezer for 15-20 minutes.
    12. Serve immediately, or store in an air tight container in the refrigerator until ready to eat. 
    13. Enjoy!

     

     

     

     

    CHOCOLATE FUDGE PROTEIN BALLS

    INGREDIENTS:

    DIRECTIONS:

    • Add all ingredients to the bowl of a food processor or blender, and mix until they have fully combined to form a dough.

    • Using a tablespoon, roll dough between your hands and form individual balls.

    • Store rolled balls in an airtight container at room temperature or in the refrigerator until you are ready to consume.

    • Enjoy!

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