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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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PROTEIN ANGEL FOOD CAKE...GUILT FREE! by IFBB Pro Alissa Parker

1/4 of the cake or 120g = 129 calories, 21.4g protein, 8g carbs, 1.25g fat, 1.25g fiber

 

 

 

 

INGREDIENTS:

  • 12 egg whites or 442g, at room temperature
  • 2 tsp cream of tarter
  • 1/2 cup swerve 86g
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1.5 scoops ProtoLyte Protein- Snickerdoodle or Vanilla Peanut Butter
  • 1/2 tsp sea salt
  • 1 tsp glucomannan a.k.a konjac, or guar gum  (optional, but adds some structure and fiber)

 

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 (using whisk attachment).

Gradually add the cream of tarter and sugar 1 tbsp at a time, 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.

Remove the pan from the oven and pour the batter in. *DO NOT USE cooking spray. Bake in the oven for 1 hour. Once baked, turn upside down over a bottle to cool. This will keep the cake from collapsing. Once cool, remove from the pan.

 

 

 

 

 

 

 

 

 

 

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

 

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RED, PROTOLYTE & BLUE PROTEIN POPS!

 

INGREDIENTS:

 

 

DIRECTIONS:

Blend ProtoLyte Protein with water or milk. Using a popsicle mold, add ProtoLyte Protein mix along with the strawberries and blueberries. Freeze overnight and then enjoy your red, white and blue protein pops!

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VANILLA PEANUT BUTTER NO BAKE CHEESECAKE by NPC Bikini Competitor Chelsie Burkhart

 

Serving size: 4-6

Macros for 6: 13g carbs, 8g fat, 13g protein

 

 

FILLING:

  • 1 package Neufchatel cheese thawed
  • 1 container of FF vanilla yogurt
  • 1/2 cup of Almond milk
  • 1 TBSP brown sugar stevia blend
  • 20g cheesecake SF jello mix
  • 1 1/2 scoop ProtoLyte Protein Vanilla Peanut Butter
  • 1/2 TSP PB extract
  • 1/2 serving of melted PB chips

 

***use fat free cream cheese for lower fat content***

 

CRUST:

4 LadyFingers blended into flour, mixed with 8g macadamia nut oil (or any oil of your choice) and spread onto a mini cheesecake pan.

Bake at 350 for 8-10min.

 

DIRECTIONS: 

Mix cheese until smooth and creamy. Add the yogurt, milk, and sugar until smooth. 

Add jello, ProtoLyte & PB extract - mix until smooth.  Add filling into baked crust. Melt the PB chips until creamy. Add to cheesecake filling in a swirl motion, and then take a butter knife and swirl it into the cheesecake. Cover and refrigerate until set (about 2 hours). Toppings are optional.

Add extra PB and Chocolate for Fun :)

 

*Note* 

If you don’t have a mini cheesecake pan, double the recipe for normal size. 

 

 

 

 

 

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

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SNICKERDOODLE MIXED BERRY PROTEIN SHAKE by IFBB Pro Tanya Voshell

26g Protein, 3g Fat, 13g Carbs

 

INGREDIENTS:

 

DIRECTIONS:

Blend all ingredients until smooth and ENJOY!!

 

 

 

 

 

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

  • Thomas Reilly
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CHOCOLATE CHIP COOKIE DOUGH PROTEIN by IFBB Pro Alissa Parker

8 Servings = 115 Calories, 8g protein, 16g carbs, 3g fat, 4.25g fiber

 

 

 

INGREDIENTS:

 

DIRECTIONS:

In a food processor or blender, combine everything except for the chocolate chips and puree until smooth.

Scoop out the dough and mix in the chocolate chips. Store in a resealable container and chill.

 

 

 

 

 

 

 



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






























 

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PROTEIN PANCAKES WITH BACON! by IFBB Pro Tanya Voshell

 

INGREDIENTS:

 

DIRECTIONS:

Mix everything together and cook in a non-stick pan

 

ICING:

1/2 scoop ProtoLyte Protein - Vanilla Peanut Butter

1 tbsp low fat cream cheese

1/2 c almond milk

 

Bacon: Optional, but why would you leave it out?!

Topped off with some smoked sea salt

 

 

 

 

 

 

 

 

 

 

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

 

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