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CHOCOLATE FUDGE PROTOLYTE® PROTEIN BROWNIES

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PROTEIN PEANUT BUTTER CUPS

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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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CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES

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

 

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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PROTOLYTE MILKSHAKE

 

 

Servings: 1

Macros: 29g Protein, 225 Calories, 5g Fat, 15 Carbs

 

INGREDIENTS:


 

    DIRECTIONS:

    • Blend all ingredients.

    • Enjoy the most delicious protein shake, ever.

     

     

    Optional extra carbs: Added peanut butter and chocolate syrup, whipped cream, and chocolate chip cookies.

     

     

     

     

     

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

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    RICE KRISPIE PROTEIN ICE CREAM SANDWICH

    Servings: 2

    Macros per sandwich: 16g Protein, 356 Calories, 3.5g Fat, 64g Carbs

     

    INGREDIENTS:

    • 1 scoop of ProtoLyte- Vanilla Cake Batter

    • 2 1/2 cups rice krispies

    • 1 1/2 cups mini marshmallows

    • 2-3 tbsp spray butter 

    • Ice cream of choice ( low fat vanilla bean ice cream used) 

    • Sprinkles

    DIRECTIONS:

    • Melt butter in saucepan, then add the marshmallows until mixed thoroughly.

    • Add ProtoLyte and mix well.

    • Once mixture is smooth, add rice krispies and mix until liquid mixture is spread evenly throughout.

    • Transfer to wax paper or pan, and spread out into a rectangle or square (try to make the thickness even).

    • Use cookie cutters to cut out your sandwich pieces.

    • Fill each sandwich with 1/4 cup of ice cream, smooth the sides then roll the sandwich on its sides over sprinkles.

    • Wrap your sandwich in wax paper tightly and freeze for a couple of hours (the more frozen, the better it will taste!).

     

     

     

     

     

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



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    PEANUT BUTTER PROTEIN BARS

     

     

    Servings: 9-10

    Macros: 5g Protein, 87 Calories, 3g Fat, 10 Carbs

     

    INGREDIENTS:

    • 1 scoop ProtoLyte Vanilla Peanut Butter

    • 1/2 cup oats

    • 1 1/4 cup rice krispies cereal

    • 1/4 cup sugar free syrup

    • 2 1/2 tbsp peanut butter

    • 2 pieces of semi sweet chocolate


    DIRECTIONS:

    • Mix ProtoLyte, oats and rice krispies together.

    • Heat the sugar free syrup and peanut butter and mix until smooth.

    • Pour the syrup and peanut butter over the dry ingredients.

    • Mix and spread onto wax paper and shape into a rectangle. (if the mixture is not as "krispie" as you'd like, add a little more rice krispies).

    • Put the rectangular granola bar into the refrigerator to cool.

    • Once chilled, take it out and cut them into bars or use cookie cutters to make fun shapes. 

    • Melt and then spread semi sweet chocolate over cookie


    OPTIONAL INGREDIENTS:

    • Drizzle with more peanut butter or caramel sauce



     

     

      

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

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    VANILLA CAKE BATTER STRAWBERRY PROTEIN PANCAKES

     

    INGREDIENTS:

    • 1 scoop ProtoLyte Vanilla Cake Batter

    • 50g bisquick pancake mix

    • 5g sugar free strawberry jello mix

    • 5g sugar free vanilla jello mix

    • 1 egg white

    • 10g pumpkin puree

    • Water for consistency


    DIRECTIONS: 

    • Preheat pan on stove.

    • Mix ProtoLyte Vanilla Cake Batter, bisquick pancake mix and SF jello mixes together.

    • Add egg white and pumpkin puree into the dry mixture.

    • Add water for the consistency you like.

    • Pour batter onto pan. Use heart shaped cookie cutters to make the heart shapes.


    OPTIONAL INGREDIENTS:

    • Top with sugar free strawberry glaze and whip cream 

     

     

     

     

     

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

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    CHOCOLATE FUDGE PROTOLYTE COOKIES

    Serving Size: 5 Cookies

    Macros (whole batch): 33g Protein, 519 Calories, 19g Fat, 50 Carbs

    Macros (per cookie): 6.6g Protein, 103 Calories, 3.8g Fat, 10 Carbs

    INGREDIENTS:

    DIRECTIONS:

    • Preheat oven to 350 degrees.

    • Mix dry and wet ingredients in seperate bowls (exclude PB chips). Once mixed, mix dry and wet ingredients together and add a LITTLE water as you go. The mixture will be kind of sticky- that is what you want.

    • Add PB chips and spoon 5 cookies onto a greased cookie sheet. 

    • Bake for 5-7 minutes. DO NOT OVERBAKE- if you overbake they will be dry and the texture will be off.

     

     

     

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