RECIPES – Page 2 – VMI Sports

RECIPES

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PROTOLYTE® MILK & COOKIES PROTEIN SMOOTHIE 0

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PROTOLYTE® PROTEIN PANCAKES 0

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KETO PRE-WORKOUT GUMMIES 0

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CHOCOLATE FUDGE PROTOLYTE® PROTEIN BROWNIES 0

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PROTEIN PEANUT BUTTER CUPS 0

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CHOCOLATE FUDGE PROTEIN BALLS 0

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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CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES 0

Macros per cupcake (without topping): 4.9g Protein, 63 Calories, 1.8g Fat, 7.1 Carbs



INGREDIENTS: 

  • 2 tbsp ProtoLyte in Chocolate Fudge Cookie

  • 1/2 cup flour

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp sugar

  • 1 tbsp splenda 

  • 1 tbsp light sour cream

  • 1 tbsp melted light butter

  • 3 tbsp egg whites

  • 1 serving of chocolate chips

 

FILLING: 

  • 1 serving size (28g) cherry pie filling

 

OPTIONAL TOPPINGS:

  • Sugar free cherry glaze

  • Mini chocolate chips

 

INSTRUCTIONS

  • Preheat oven to 325 degrees and bake for 12-15 minutes (make sure cupcakes are cooked all the way through)

  • Mix dry ingredients and wet ingredients separately, minus the chocolate chips.

  • Once both are mixed well, combine and mix well with spoon ( no mixer needed).

  • Pour and fill 1/2 of the batter into a sprayed cupcake pan or tin.

  • Pour cherry pie filling evenly into cupcake pans overtop the cupcake batter.

  • Once dispersed evenly, cover the cupcakes with the remaining cupcake batter.

  • Bake in oven at 325 for 12-15 minutes (different ovens may vary in baking time).

  • Let cupcakes cool and top with optional toppings. 


 

 

 

 

 

 

Visit http://www.chelsieburkhart.com/blog/ for more on NPC Bikini Competitor, Chelsie Burkhart!

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PEANUT BUTTER WHITE CHOCOLATE PROTOLYTE COOKIES 0

 

Servings: 11

Macros: 4.2g Protein, 83 Calories, 2.6g Fat, 10.2 Carbs 

 

INGREDIENTS:

Part 1:

 

Part 2:

  • 1 tbsp light butter melted

  • 1 tbsp PB softened (microwave for 10-15 seconds)

  • 15g coconut sugar (3 servings)

  • 1 egg

  • Splash of coffee

 

Part 3: Optional

  • 2 tbsp PB chips

  • 1 white chocolate square chopped 

 

Part 4:

  • 2 tbsp brown sugar splenda

 

DIRECTIONS:

  • Preheat oven to 325 degrees.

  • Mix part 1 and part 2 separately.

  • Once individually mixed, add them together and mold dough (it will be a thicker dough).

  • Add Part 3 to mixture.

  • Add the brown sugar (don't mix this too well, as it's meant to cover most of the outside of cookie).

  • Form cookies into small balls and press down gently.

  • Bake at 325 degrees for 10 minutes. Keep checking to make sure they do not get overcooked, and try not to eat them all. 

 

 

 

 

 

 

 

 

Visit http://www.chelsieburkhart.com/blog/ for more on NPC Bikini Competitor, Chelsie Burkhart! 

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