These days, you don't need to look hard to find a copious number of fantastic recipes made with whey and other premium protein sources. From simple-yet-delicious protein pancakes to protein chocolate truffles or even protein Jell-O(!), there's no shortage of taste buds-pleasing goodies built on muscle-fueling protein and other clean ingredients. Well, the protein buffet just got bigger.
Feast your eyes upon tasty cupcakes, a delightful s'mores post-workout shake, and other drool-worthy recipes that aren't only crammed full of protein but help facilitate weight loss, too! The secret is in the added green coffee bean extract, a non-stimulant thermogenic aid that promotes fat oxidation, in the specially formulated whey powder these recipes use. When combined with a proper nutrition and training protocol, these goodies can support your fat-loss goals while keeping your cravings at bay!
Weight Loss Whey Peanut Butter Cookies and Cream Pie
The battle between cake and pie has raged on for centuries. Here, pie delivers cake a coup de grace with a peanut butter, cookies 'n' cream, and a protein-packed spin on this crust-lovers dessert. Our salivary glands already got rocked into overdrive at the mention of peanut butter, but all of these ingredients combined will no doubt tame the meanest sweet tooth around.
- 2 scoops of Pro Grade Weight Loss Whey Cookies and Cream
- 1/2 cup all-natural peanut butter
- 4 packets of Splenda
- 1/4 cup fat-free Milk
- 1 tsp vanilla extract
- 1 (8-ounce) package 1/3 fat free cream cheese
- 1 (8-ounce) tub low fat whipped topping
- 1 cookie pie crust (recommended: Oreo)
- Ice cream topping (recommended: Magic Shell)
- In large bowl combine all the ingredients, except the cookie crust and whipped topping.
- Blend with a hand mixer.
- Gently fold in whipped topping.
- Pour into crust and freeze for 2 hours.
- Once frozen, drizzle with ice cream topping, and re-freeze for 20 minutes.
- Thaw slightly before serving. This pie is very rich, so thin slices are advised.
Serving Size (1 slice) Recipe yields 12
Weight Loss Whey Peanut Butter Cookies and Cream Pie PDF (85.3 KB)
Weight Loss Protein Oatmeal
Unsurprisingly, oatmeal is a firm staple among an active person's diet. After all, oatmeal cooks easily and quickly, and overflows with fiber and nutrients like manganese, magnesium, and zinc to support a healthy immune system and body. Here's a hearty way to pump your morning (or post-workout) bowl of oatmeal full of flavor and protein.
- 1/2 cup of oatmeal (quick or steel-cut)
- 1 scoop Pro Grade Weight Loss Whey Vanilla Graham Cracker (or other flavor of your choice)
- 1 cup hot water (adjust depending on thickness of oatmeal)
- Optional toppings: 1 tbsp almonds or 1/4 cup blueberries
- Cook oatmeal according to package directions.
- Mix in protein.
- Add water until desired texture is achieved. Top with fruit and/or nuts.
(Optional ingredients not included in nutrition facts.)
Serving Size (1 cup) Recipe yields 1
Weight Loss Protein Oatmeal PDF (84.4 KB)
S'mores Protein Shake
The very mention of this campfire favorite induces whimsical childhood nostalgia. There's just something magical about the idea of fluffy marshmallows and thick sheets of milk chocolate sandwiched between two crispy honey-golden Graham crackers. This shake will recapture that magic with less mess and fewer sticky marshmallow fingers. Fast-digesting carbs, protein, and a heavenly taste make for a great post-workout shake.
- 8 oz almond milk (or other milk of your choice)
- 2 scoops of Pro Grade Weight Loss Whey Vanilla Graham Cracker
- 4 tbsp of Suzanne's rice-mellow creme (gluten-free)
- 2 Graham crackers, broken up into pieces
- 2 tbsp of Hershey's Sugar-Free Chocolate Syrup
- About 1 1/2 cups ice
- In a blender mix together the milk, protein powder, and marshmallow fluff.
- When that's all mixed together, add the graham crackers and chocolate chips.
- Add ice until your shake reaches your desired texture!
Serving Size (10 ounces) Recipe yields 2
S'mores Protein Shake PDF (115 KB)
Weight Loss Vanilla Graham Cracker Pineapple
Cupcakes With Creamy Caramel Frosting
One bite into these babies and you'll get wrapped in a euphoria akin to achieving a successful 1-rep max PR. It's true, the skies actually parted ways for the cupcake deity to alight upon these cakes and bless them with out-of-this-world goodness. The softness of the yellow cake and the tanginess of vitamin C-rich pineapple chunks complement the sweet swirl of cream frosting. Add the power of protein and what do you get? These heavenly blessed beauties!
- 1 box yellow cake mix
- 2 scoops of Pro Grade Weight Loss Whey Vanilla Graham Cracker
- 1 cup canned juice-packed crushed pineapple
- 1/4 cup vegetable oil (can sub with apple sauce)
- 9 tbsp egg whites
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1 cup water
- Preheat the oven to 350 degrees F.
- Line a 12-cupcake pan with paper liners.
- For the cake: Mix together water, cake mix, pineapple, vegetable oil (or apple sauce), egg whites, and extracts.
- Divide the batter evenly among the cupcake liners, filling each about half way full.
- Bake 20-25 minutes at 350 degrees, or until you can stick a toothpick in the center, and pull it out clean.
- Let cupcakes cool completely. While letting the cupcakes cool, make the frosting.
- For the frosting: Combine the cream cheese, brown sugar, and sugar-free caramel sauce in a large bowl.
- Beat with an electric mixer until stiff peaks form, and then transfer into a pastry bag (or Ziplock bag) fitted with a wide tip. You can also spread with a knife, but it's not as easy to measure.
- Pipe 2 tablespoons of frosting onto each cupcake. If the frosting is runny, chill in the refrigerator for 10 to 15 minutes to stiffen.
Serving Size (1 cupcake) Recipe yields 12
Protein Parfait Crème Brulee
A fan of the highly decadent French dessert? Say no more! This creamy sweet treat is your ticket to protein-filled, sweet tooth nirvana without the contest prep-wrecking guilt. Just avoid singeing your hairs off (or worse, setting your kitchen on fire) when you use that kitchen blowtorch...
- 16 oz 0% or 2% Greek yogurt
- 1 scoop Pro Grade Weight Loss Whey Vanilla Graham Protein
- 1 teaspoon pure vanilla extract (or 1/2 vanilla bean, scraped)
- 2 cups fresh berries (blueberries, raspberries, blackberries, strawberries, etc.)
- 3 tablespoons granulated sugar
- 3 tablespoons Splenda
- 2 teaspoons fresh lemon juice
- 1/2 cup granola
- Mix together the granulated sugar and 1 tablespoon of Splenda, then set aside.
- Thoroughly mix together the yogurt, protein, and vanilla in a medium bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Put the berries in a small bowl. Add 1 tablespoon of Splenda and lemon juice. Let sit for five minutes, and then divide the mixture among six ramekins.
- Sprinkle the granola evenly over the berries, and then top with the protein yogurt, filling to the top of the ramekins. Smooth with a mini-spatula or butter knife.
- Place in the freezer for 5-10 minutes. You still want the top of the mixture to be somewhat sticky. Do not let the yogurt freeze.
- Remove ramekins from the freezer and sprinkle the sugar-Splenda mix over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden and settle for about 2 minutes.
Recipe yields 6
Protein Parfait Crème Brulee PDF (87.3 KB)