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PROTOLYTE SNICKERDOODLE DONUTS by NPC Bikini Competitor Tanya Voshell

 

INGREDIENTS:

  • 1/3 cup coconut flour

  • 1/3 cup almond flour

  • 1 scoop ProtoLyte Protein- Snickerdoodle

  • 2 whole eggs

  • 1/3 cup coconut oil

  • 1/2 cup almond milk

  • 1 tsp baking powder

  • A dash of cinnamon

  • 1/4 cup chia seeds

 

DIRECTIONS:


Mix everything together and pour into the donut maker. Takes about 3 minutes for them to cook . Enjoy!

 

 

 

 

 

 

Visit http://tanyadfit.com for more healthy food & dessert recipes, as well as training tips! 

 

 

 

 

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CHOCOLATE & BANANA PROTOLYTE PANCAKES by NPC Bikini Competitor Chelsie Burkhart

 

INGREDIENTS:

 

DIRECTIONS:
Mix dry ingredients and egg beaters. Add water as you go (make sure to add a LITTLE at a time, too much water can make a runny consistency). Once mixed, pour batter into pan. Don't over fry, as this can result in them being too dry.

EXTRA TOPPINGS:

  • 28g banana

  • FF cool whip

  • 9g peanut butter

 

 

 

 

Visit http://www.chelsieburkhart.com/blog/ for more on Chelsie!

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100 CALORIE 4th OF JULY PROTEIN CAKE POPS

 

1 cake pop (recipe makes 12)- 99 cal, 7g protein, 11g carbs, 3 g fat

 

INGREDIENTS:

  • 2 scoops ProtoLyte Protein
  • 3/4 c. whole wheat flour
  • 1/2 c. oats
  • 1/2 c. ground flaxseed
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tbsp sea salt
  • 1/2 c. no-sugar-added applesauce
  • 4 egg whites
  • 1 tbsp vanilla extract
  • 1/2 c. water
  • 1/3 c. canned pumpkin
  • 1 tbsp coconut oil
  • 2/3 c. granulated splenda/stevia
  • 1/3 c. water

 

DIRECTIONS:

  • Put flour, oats, flaxseed, baking powder, cinnamon, sea salt, applesauce, whites, vanilla and water in a large microwaveable-safe bowl and mix until thoroughly blended. Microwave on full power for 5-6 minutes or until “cake” is raised and fully cooked in the middle.
  • Take a big fork (or a mashed potato masher works really well) and chop up the cake into a crumb-like consistency. Add pumpkin coconut oil and stevia/splenda and mix until dough is formed.
  • Evenly scoop (approx one heaping tbsp) of dough into your hands and roll like a meatball until round dough balls are formed. Place on a large plate and insert the stick in the middle. Set aside and let completely cool (the fridge is best).
  • Mix protein with just enough water to form a liquid paste (make sure it’s thin enough for pops to be dipped and coated, but not too thin or it won't coat). Dip the cooled pops in the protein paste and put back on sheet.
  • Place in fridge for at least 20 minutes to set. ENJOY! 

HAPPY 4TH OF JULY!



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WILD BERRY PROTEIN SHAKE

 

INGREDIENTS:

Blend all ingredients together, and enjoy!

LIMITED TIME 20% OFF DISCOUNT CODE!

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5 INGREDIENT PROTOLYTE GRANOLA- by NPC Bikini Competitor Chelsie Burkhart

 

INGREDIENTS:

 

DIRECTIONS:

Blend oats, 40ml SF syrup and protein until smooth. In a separate bowl, add 3ml SF syrup and 1 tbsp peanut butter. Transfer oats, syrup and protein mixer to the syrup and peanut butter bowl. Mix with hands into ball or square, then roll out. Melt 1 TBSP PB and drizzle over bars. Refrigerate for 5-10 min- cut and enjoy!

 

Macros for WHOLE batch: 634 calories, 19g fat, 49g protein

 

 

Visit http://www.chelsieburkhart.com/blog/ for more on Chelsie!

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ProtoLyte Protein Ice Cream by TanyaDFit

 

INGREDIENTS:

 

TOPPING:

  • 1 tbsp all natural peanut butter - melted

  • 1 tbsp dark chocolate chips

 

DIRECTIONS:

Mix everything together in a blender except for the egg yolk. Then add in the yolk and blend again. Pour mixture into an ice cream maker and let it do its magic for 20 minutes. Then serve with your choice of toppings. 

 

 

ENJOY!

 

 

 

 

Visit http://tanyadfit.com for more healthy food & dessert recipes, as well as training tips!

 

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DOUBLE CHOCOLATE CHIP PROTEIN CAKE by IFBB Pro Alissa Parker

1/4 Cake = 184 calories, 23g Protein, 13g Carbs, 2g Fiber

 

 

INGREDIENTS:

  • 12 egg whites or 442g, at room temperature
  • 2 tsp cream of tarter
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup swerve 86g
  • 1.5 scoops or 56g ProtoLyte Protein- Chocolate Fudge Cookie
  • 1/2 tsp sea salt
  • 2 tbsp special dark cocoa powder, unsweetened
  • 1 tsp glucomannan
  • 50g stevia chocolate chips

 

DIRECTIONS:

Preheat the oven to 300 degrees F with the angel food cake pan in the oven. Begin to beat the egg whites with an electric mixer with the whisk attachment. Gradually add the cream of tarter. Then add the vanilla and almond extracts. Beat until the mixture has stiff peaks. Do not over beat. 

 

 

Combine the remaining ingredients in a separate bowl and sprinkle them gently over the top of the egg white mixture. Fold gently with a spatula. Making sure to get the bottom of the bowl mixed in.

 

 

 

Remove the pan from the oven and pour the batter in. *DO NOT USE cooking spray. 

 

 

Before placing the cake in the oven turn it down to 275 degrees.

Bake in the oven for 65 minutes, do not open the oven door. Once baked, turn upside down over a bottle to cool. This will keep the cake from collapsing.

 

 

Once cool, remove from the pan. You may need to loosen it with a butter knife. Your oven may vary with the cooking time, so it may take some experimentation to get it right. The top will be golden and may begin to crack.

 

 

 

 

 

 

 

 

 

Visit http://www.alissaparker.net for more healthy food and dessert recipes, as well as training tips!

 

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PROTOLYTE PROTEIN BALLS by NPC Bikini Competitor Tanya Voshell

For those that have a sweet tooth and find it especially hard when on a prep plan, here’s a way to satisfy your sweet cravings. These AMAZING protein balls are so easy to make and are very healthy for you!

 

 

INGREDIENTS:

  • ¾ cup nut flour (almond flour, cashew flour, coconut flour)
  • ½ cup semi-sweet dark chocolate chips (optional) You can also add chopped up dried fruits
  • 2 scoops ProtoLyte Protein- Snickerdoodle (any flavor tastes great though!)
  • 1/2 – 3/4 cup prebiotic fiber (measurement depends on the consistency you prefer)

 

DIRECTIONS:

Mix dry ingredients well to make sure they are evenly mixed, then add in the prebiotic fiber to bind all ingredients to form a doughy consistency, then form them into a shape that you love to eat!

 

 

ENJOY!

 

 

 

 

 

 

 

 

Visit http://tanyadfit.com for more healthy food and dessert recipes, as well as training tips! 

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SNICKERDOODLE CHOCOLATE PROTEIN PANCAKES by NPC Bikini Competitor Chelsie Burkhart

Pancakes = 307 calories, 31g protein, 1g fat

Pancakes with 1 TBSP Peanut Butter = 354 calories, 33g Protein, 5g Fat

 

 

INGREDIENTS:

Optional Toppings: PB, whipped cream, sugar free chocolate syrup

 

 

 

 

 

 

 

 

 

 

Visit http://www.chelsieburkhart.com/blog/ for more on Chelsie!

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PEANUT BUTTER CHOCOLATE CHIP COOKIES by TanyaDFit

 

Who doesn't LOVE  peanut butter chocolate chip cookies?! And even better...this version is full of protein and healthy for you!

 

INGREDIENTS:

 

DIRECTIONS: 

Mix all ingredients together to form dough and form them into cookie shapes. Set oven to 375 degrees and bake for 8 minutes and serve! 

How simple was that? Hope you guys enjoy! 

 

 

 

 

 

 

Visit http://tanyadfit.com for more healthy food and dessert recipes, as well as training tips!

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