Even though I'm only 16 years old, folks already call me the Macro Chef because I've got a penchant for stirring up healthy mouth-watering recipes. From protein-fueled pancakes to top-notch protein waffles, oats, cupcakes, and yes, even cheesecakes, I've got the perfect cure for your sweet tooth any time of the year.
Here are five surefire hits to keep your taste buds happy, your waistline slim, and your muscles growing at a rapid rate! Although the directions on some of these recipes might look intimidating, they're actually quite simple.
Try them on for size and whip up a muscle-building storm next time you're in the kitchen!
Cinnamon Roll Protein Waffles
By golly, this might be one of my greatest creations yet! The warm ooey-gooeyness of a sticky cinnamon roll is perfected when flattened into a golden waffle and jam-packed with protein. Hubba, hubba! Say no more and get to making this recipe, stat.
Whole-Wheat Flour 1/2 cup (62 g)
MusclePharm Cinnamon Bun Combat Powder 2/3 scoop (22 g)
Cinnamon 1/2 tsp
Baking Powder 1/4 tsp
Unsweetened almond milk 1/4 cup + 2 tbsp
Whole Large Egg 1
Canned pumpkin, not pie filling (see notes below for subs) 1/4 cup (60 g)
Vanilla Extract 1/2 tsp
- Preheat waffle iron to medium heat. Mix whole-wheat flour, protein powder, Stevia, baking powder, and cinnamon in bowl.
- In a separate bowl, mix egg, almond milk, vanilla extract, and pumpkin.
- Add wet ingredients to dry and gently mix until combined. Spray waffle iron with cooking spray.
- Spoon batter into waffle iron to make three waffles. Cook for about 4-5 minutes or until golden brown.
- Mix room-temperature cream cheese, Greek yogurt, and Stevia. Spoon icing into a plastic bag or piping bag. Cut the end off and pipe frosting onto waffles.
- Top with cinnamon roll coconut butter and a sprinkle of cinnamon!
Serving Size: 3 waffles (without icing)
Recipe Yields: 1 serving
Peppermint Oreo Protein Cheesecake
Personally, I'd be happy with an Oreo protein cheesecake (wouldn't you be?), but since it's the holidays, I had to throw in some extra peppermint pizzazz. The result? Out of this world!
Cheerios 3 cups (84 g) plain
Unsweetened Cocoa Powder 1/4 cup (20 g)
Unsweetened Almond Milk 1/2 cup
Stevia (or erythritol, xylitol, etc.) 1/4 cup granulated
reduce-fat cream cheese, room temperature 1 brick (224 g)
plain, nonfat Greek yogurt 1-1/2 cups (340 g)
1% cottage cheese 1 cup (227 g)
Whole eggs 2 large
MusclePharm Vanilla Combat Powder 2 scoops (68 g)
Stevia (or erythritol, xylitol, etc.) 1/2 cup granulated
sugar-free cheesecake pudding mix 2/3 package (20 g)
vanilla extract 1 tsp
Ground cinnamon 1/2 tsp
4 Oreos (I used Winter Edition) 4
Peppermint candy canes 2
- Preheat oven to 300 F. Start by making the base for the cheesecake.
- Add Cheerios, cocoa powder, and Stevia to a food processor and blend until mostly smooth. Add 1/4 cup of almond milk and blend until mixed in. Add remaining almond milk and blend again until it forms a thick, dough-like consistency.
- Press crust into the bottom of an 8-inch springform pan sprayed with cooking spray.
- Bake for 7 minutes and set aside to let cool.
- To make filling, add cream cheese, Greek yogurt, and cottage cheese to food processor. Blend until smooth. You do not want there to be any clumps of cream cheese or cottage cheese.
- Add eggs and vanilla extract. Pulse a few times until eggs are mixed in. Next, add protein powder, Stevia/sweetener, sugar-free pudding mix, and cinnamon. Blend until everything is mixed together and incorporated.
- Use a spoon and lightly break up candy canes and Oreos into smaller chunks. Add Oreos and candy cane pieces. Pulse until Oreos and candy canes are completely mixed and no longer in large pieces.
- Make sure crust has cooled, then pour batter over crust.
- Bake for 60 minutes at 300 F. Take cheesecake out of oven and let cool for 2-3 hours, then refrigerate for 4-5 hours. I prefer to let it sit in the fridge overnight to completely set.
- Slice into 8 pieces and enjoy!
Serving Size: 1 slice
Recipe Yields: 8 slices
Chocolate Peanut Butter Protein Oatmeal
A fan of Reese's peanut butter cups? This chocolate peanut butter protein-style oatmeal tastes just like it—heck, it even incorporates some of it into the recipe!—and is just the ticket to send your taste buds into ecstasy.
old fashioned oats 3/4 cup (60 g)
milk or water 3/4 cup
MusclePharm Chocolate Combat Powder 1 scoop (34 g)
egg whites 2
cocoa powder 1 tsp
Cinnamon to taste
MusclePharm Combat Crunch protein bar 1/2 Chocolate Peanut Butter
Mini chocolate chips 1 tsp (5g)
Reese's peanut butter chips 1 tsp (5g)
Natural peanut butter 1 tbsp
- Microwave oats and water or milk in a microwave-safe bowl for about 2-1/2 minutes.
- Add 2 egg whites and whisk until completely mixed in. Microwave for another 45 seconds.
- Add protein powder and cocoa powder and mix. Add Stevia and cinnamon if desired.
- Chop protein bar into small squares. Top with protein bar pieces, chocolate chips, peanut butter chips, and natural peanut butter.
Serving Size: 1 bowl oatmeal (without toppings)
Pumpkin Pie Protein Pancakes
You can't forget waffle's best friend: pancakes! That would be silly. Pumpkin lovers, you'll fall head over heels for these flapjacks that are topped with pumpkin vanilla pudding.
whole-wheat flour 1/2 cup (62 g)
MusclePharm Cinnamon Bun Combat Powder 1 scoop (34 g)
Stevia 1 tbsp
Canned pumpkin (not pie filling) 1/2 cup (120 g)
Unsweetened almond milk 1/4 cup
whole egg 1
pumpkin pie spice 1/2 tsp
baking powder 1/2 tsp
vanilla extract 1/2 tsp
Sugar-free vanilla pudding mix 2 tbsp (10 g)
Canned Pumpkin 2 tbsp (30 g)
- Preheat pan or griddle to medium-high heat.
- Mix flour, protein powder, Stevia, pumpkin pie spice, and baking powder. In a separate bowl, mix pumpkin, almond milk, egg, and vanilla extract.
- Add wet ingredients to dry and mix until combined. Be careful not to over mix.
- Spoon batter onto griddle to make four medium-sized pancakes. Cook for about 3 minutes. Flip and cook for another 3 minutes.
- In a small bowl, mix vanilla pudding mix with enough water to make it a pudding consistency. Add pumpkin and mix again until smooth.
- Layer pancakes with pumpkin vanilla pudding. Top with whipped cream, maple syrup, and a sprinkle of pumpkin pie spice.
Serving Size: 4 pancakes (without toppings)
Recipe Yields: 1
Snickerdoodle Protein Cupcakes
Some people claim that their protein cupcakes are the best, but these Snickerdoodle protein cupcakes truly are the best!
whole-wheat flour 1 cup (124 g)
MusclePharm Snickerdoodle Combat Powder 1 scoop (34 g)
Stevia in the raw 1/2 cup granulated
cinnamon 1-1/2 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp
unsweetened almond milk 1/2 cup + 2 tbsp
nonfat plain Greek yogurt 1/4 cup (56 g)
canned pumpkin 1/4 cup (60 g)
coconut oil 2 tbsp (28 g)
vanilla extract 1 tsp
butter extract 1/4 tsp
fat-free cream cheese, room temperature 1/2 cup (132 g)
nonfat plain Greek yogurt 1/2 cup (113 g)
Stevia and brown sugar blend 3 tbsp (30 g)
MusclePharm Snickerdoodle Combat Powder 1/2 scoop (17 g)
coconut flour 2 tbsp (14 g)
sugar-free maple syrup 1 tbsp
- Preheat oven to 350 F.
- Mix whole-wheat flour, protein powder, Stevia, cinnamon, baking powder, and baking soda in a bowl. In another bowl, mix almond milk, Greek yogurt, pumpkin, vanilla extract, and butter extract.
- Heat coconut oil in a small bowl until melted. Add coconut oil to wet ingredients and mix.
- Slowly add wet ingredients to dry ingredients. Mix slowly while pouring in wet ingredients.
- Line a muffin tin with 8 cupcake liners. Spoon batter evenly into each.
- Bake for 15-18 minutes, or until a knife comes out clean. These will dry out quickly if overbaked.
- Make frosting by mixing cream cheese and Greek yogurt.
- Add Stevia and brown sugar blend, protein powder, and coconut flour. Mix very well so that there are no clumps of flour or protein powder. Add sugar-free maple syrup and mix until smooth.
- Let cupcakes completely cool for about 30 minutes, then frost each cupcake.
Serving Size: 1 cupcake (without frosting)
Recipe Yields: 8 cupcakes