Chop Chip Peanut Butter Protein Muffins

Nutrition (per serve, serves 8): 234 calories, 11g fat, 25g carbs, 13g protein

Ingredients:
Dry Ingredients

• 100g oat flour (or oats processed in food processor to form a flour)
• 30g coconut flour
• 25g almond meal
• 40g (1 scoop) Vanilla Lean Body For Her protein powder
• 20g stevia (or sweetener of choice) 
• 1 ½ tsp baking powder
• 60g chocolate chips

Wet Ingredients

• 90g (½ cup) smooth peanut butter
• 100g fat free cottage cheese
• 150g apple sauce
• 150g egg whites 

Method 

1. Combine all dry ingredients in a bowl
2. Comine peanut butter, cottage cheese and apple sauce in a food processor until smooth. Add this and the egg whites to the dry ingredients and mix until just combined
3. Scoop into 8 lined and greased muffin tins and bake for 15 mins at 180C

Raw Chocolate Peanut Butter Protein Cheesecake

Nutrition (per serve, serves 2): 217 calories, 9g fat, 16g carbs, 19g protein

Ingredients
Chocolate layer

• 80g cottage cheese
• 10g vanilla casein protein powder
• 10g cacao powder
• 5g coconut flour
• 5g honey

Peanut butter layer

• 80g cottage cheese
• 15g peanut butter
• 10g vanilla casein protein powder
• 5g coconut flour

Method 

1. Place all of the ingredients for the chocolate layer into a food processor and process until smooth and well combined 
2. line a small plastic container with plastic wrap, and press the mixture into the container
3. Place all of the ingredients for the peanut butter layer into a food processor and process until smooth and well combined 
4. Scoop peanut butter mixture on top of chocolate layer. Place in fridge for at least half an hour before taking out of container and cutting in half

Chocolate Brownie Protein Cupcakes

Nutrition (per cupcake, makes 6): 206 calories, 8g fat, 21g carbs, 11g protein 

Ingredients

• 100g oats, ground into a flour in a food processor
• 50g almond meal
• 50g cacao powder
• 25g Lean Body For Her chocolate whey protein
• 60g stevia (or sweetener of choice)
• 5g psyllium husks (can omit but this will slightly change the texture)
• 1 tsp baking powder
• 100g apple sauce
• 100mL unsweetened almond milk
• 100g fat free natural yoghurt
• 2 eggs

Method

1. Sift all dry ingredients into a mixing bowl and combine
2. whisk wet ingredients together in a separate bowl, then add to dry ingredients and mix until just combined
3. pour into 6 greased and lined muffin tins, and bake at 160C for 20 mins

Peanut Butter Protein Cookies

Nutrition (per cookie, makes 8): 170 calories, 11g fat, 9g carbs, 9g protein

Ingredients:

• ⅓ cup gluten free oat flour (or oats ground into a flour in a food processor)
• ½ cup almond meal
• ¾ (30g) scoop Lean Body For Her Vanilla Whey Isolate 
• 20g baking stevia
• ½ cup peanut butter (melt in microwave for 30 seconds if your PB is thick)
• 1 egg

Method

1. Combine all ingredients except peanut butter and egg in a mixing bowl
2. Add peanut butter and mix with hands until combined. Add egg and mix until combined.
3. Shape into 8 cookies and press down the top with a fork. Place on a lined baking tray and bake at 160C for 10-12 mins

Peanut Butter Energy Balls

Nutrition (serves 10): 177 calories, 10g fat, 15g carbs, 7g protein 

Ingredients 

• 40g pecans (or nuts of choice)
• 40g almonds (or nuts of choice)
• 30g oats (gluten free if required)
• 25g vanilla whey protein powder
• 150g medjool dates
• 100g peanut butter

Method 

1. Combine all ingredients in a food processor until well combed, and the mixture comes together
2. Roll the mixture into 10 balls, store in fridge. 

Note: Depending on the size of your food processor, you may need to make this recipe in two batches. If the mixture does not come together add a small splash of water.

Choc Peanut Butter Protein Balls

Ingredients

- 80g cottage cheese

-10g casein protein powder

-10g PB2 (powdered peanut butter)

-5g cacao powder 

-5g coconut flour 

-1 tsp sweeter of choice 

Method

1. ️Combine all ingredients in a good processor until smooth 

2. ️Scoop desired portions out and roll into balls

3.   Place in fridge for 30 mins to firm up slightly  

PB Protein Bite

Nutrition (makes one ball, recipe can be multiplied): 197 calories, 8g fat, 20g carbs, 16g protein 

Ingredients:

- 15g dried dates, soaked in boiling water for a few minutes and drained

- 12g PB2 (powdered peanut putter)

- 10g whole almonds 

- 10g protein powder of choice (I used 5g vanilla whey and 5g vanilla casein) 

- about 1/2-1 Tbsp water

Method

1. Combine all ingredients except water in a food processor to form a chunky crumb

2. Add water a splash at a time and ️process until the mix comes together (the amount of water required will depend on your protein powder)

3. Roll mixture into one big ball, store in the fridge until you are ready to serve

Mango Protein Pancakes with Raspberry Cream

Nutrition (serves 1): 266 calories, 4g fat, 21g carbs, 34g protein

Ingredients:
Pancakes

• 70g tinned mango cheeks
• 100g egg whites
• 5g coconut flour
• 5g whey protein powder (I used vanilla)

Raspberry cream

• 80g cottage cheese
• 10g casein protein powder (I used vanilla)
• 50g frozen raspberries

Garnish

• Fresh berries
• Cacao nibs
• Desiccated coconut

Method:

Pancakes

1. Place all ingredients in a food processor and process until the mixture starts to thicken
2. Heat a non-stick flying pan over a med-low heat, and pour the mix to make three pancakes
3. Flip when you can touch the centre of the pancakes and your hand stays clean

Raspberry cream

1. Process all ingredients in a food processor until smooth

Assembly

1. Layer the pancakes and raspberry cream on a plate
2. Garnish with berries, cacao nibs and coconut if desired 

Honey-Cinnamon Weet Bix Bliss Balls

Nutrition: 207 calories, 3g fat, 23g carbs, 20g protein

Ingredients

• 80g fat free cottage cheese
• 1 weet-bix (I used gluten free, but any variation will work)
• 10g vanilla casein protein powder
• 5g coconut flour
• 5g honey
• ¼ tsp cinnamon

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating 

Chocolate Icing Protein Balls

Nutrition (whole batch, approx 10 balls): 195 calories, 4g fat, 15g carbs, 22g protein

Ingredients: 

• 80g fat free cottage cheese
• 5g Natvia Icing Mix
• 10g casein protein powder (I used vanilla)
• 15g cacao powder
• 5g coconut flour

Method

1. Combine all ingredients in a food processor until smooth and well combined
2. Scoop out portions of mixture and roll into balls
3. Store in fridge for at least half an hour before eating 

Mango Crepe with Cheesecake Filling

Nutrition: 238 calories, 3g fat, 17g carbs, 34g protein

Ingredients

Crepe

• 100g egg whites
• 70g tinned mango cheeks
• 5g vanilla whey protein powder
• 5g coconut flour

Filling

• 80g fat free cottage cheese
• 10g vanilla casein protein powder

• shaved dark chocolate for garnish

Method

1. Combine all crepe ingredients in a blender/food processor until smooth and thick
2. Pour into a non-stick frypan over medium heat, and cook until you can touch the centre and your finger remains clean. Flip and cook for a further few minutes.
3. Combine all filling ingredients except chocolate in a food processor until smooth. 
4. When the crepe has cooled, scoop filling in to centre, fold and sprinkle with chocolate

Brownie Batter Bliss Balls

Nutrition: 213 calories, 5g fat, 18g carbs, 23g protein

Ingredients:

-10g gluten free oats

-10g chocolate casein protein powder

-15g cacao powder

-1 tsp stevia

-80g cottage cheese

Method:

1. Combine all ingredients in a food processor until smooth and shiny 

2. Scoop out and roll into balls. If the mixture is too sticky put it in the fridge for a while 

3. Best stored out of the fridge

Cacao Cashew Bliss Balls

Nutrition: 274 calories, 10F, 24C, 23P

Ingredients:

-10 oats

-15g coconut flour

-5g casein protein powder (or another 5g coconutr flour)

-10g cacao powder

-1 tsp stevia (or honey/sweetener or choice)

-10g cashews

-80g cottage cheese

-splash (eabout 10g) milk

Method

1. Combine all ingredients except milk in a food processor until combined

2. Add milk a little bit at a time until the mixture comes together

3. Scoop out and roll into balls

4. Eat straight away or store in the fridge

Sweet Protein Wrap with 'Creamy' Pumpkin filling

Macros(just wrap): 106 calories, 2g fat, 5g carbs, 17g protein

(Wraps and filling): 170 calories, 3g protein, 12g protein, 25g protein

Ingredients 

Wrap

-100g egg whites

-50g unsweetened almond milk

-5g coconut flour

-5g vanilla whey protein powder

-2 tsp psyllium husks

Filling

-100g cooked (steamed/microwaved) pumpkin

-50g cottage cheese

-1/2 tsp stevia/sweetener of choice

Method

1. Whisk all wrap ingredients together in a bowl

2. Pour into a greased non-stock pan over medium heat and cook until the centre is set (you can touch it and you finger stays clean. Flip

3. Combine filling ingredients in a food processor until smooth. If possible put in the fridge for a while so it can thicken a little 

4. Scoop filling onto cooled wrap, roll and enjoy!

Three Ingredient Cookie Dough Protein Balls

Macros(whole batch, approx 18 balls): 170calories, 2g fat, 17g carbs, 22g protein

Ingredients:

• 100g chickpeas, drained and rinsed (weighed after drained and rinsed)
• 20g casein protein powder (I used vanilla)
• 20-30g milk of choice (I used unsweetened almond milk)
• Optional: cacao powder/coconut/etc to coat

Method:

1. Add all ingredients to a food processor and process until smooth. Start with 20g of milk, and add more if required (be careful not to add too much as you may not be able to roll into balls)
2. Using a teaspoon, scoop out some of the mixture and roll into balls. Coat in cacao powder/coconut/etc if desired

Tip: If the mixture is too sticky to roll, put it in the fridge for 10-15 mins, or add more casein protein powder. 

Sticky protein cake

Macros: 277 calories, 5g fat, 22g carbs, 34g protein

Ingredients 

• 20g whey protein powder 
• 20g GF quick oats
• 10g coconut flour
• 10g casein protein powder
• 5g psyllium husks
• 40g egg whiles (1 egg white)
• 80g unsweetened almond milk

Method:

1. Combine all dry ingredients in a food until it forms a flour consistency
2. Add egg whites and milk and process until the mixture starts to thicken (about 2 mins)
3. Scoop into a liners ramekin and bake at 180C for 10 mins. I store mine in the fridge overnight and eat it the next day

Red Velvet Sticky Protein Cake

Add: 

-40g tinned beetroot

-1/2 tsp stevia

-only use 50g milk

Chocolate Protein Muffins

Macros (1 of 9 muffins): 137 calories, 6g fat, 12g carbs, 10g protein

Ingredients:

Dry ingredients 

• 100g gluten free oats, blended to a flour
• 5g psyllium husks (optional but highly reccomended!)
• 50g almond meal
• 50g cacao powder (or cocoa)
• 45g stevia sweetener 
• 30g whey protein powder (I used vanilla)
• 1 heaped tsp baking powder

Wet ingredients

• 2 eggs
• 100g fat free natural yoghurt
• 100g unsweetened apple sauce
• 100g unsweetened almond milk (or other milk)

Method:

1. Combine all dry ingredients in a bowl
2. Whisk wet ingredients until combined
3. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until just combined
4. Pour into patty pans in a muffin tin and bake at 170C for 12-15mins (be very careful not to over cook)

Raw Chocolate cookie dough protein balls

Macros (approx 16 balls): 174 calories, 15g carbs, 3g fat, 25g protein

Ingredients:

• 70g chickpeas drained and rinsed 
• 30g fat free cottage cheese
• 20g chocolate casein protein powder 
• pinch of salt
• cacao powder for coating 

Method

1. process all ingredients except cacao powder in a processor until smooth and well combined
2. put mixture in the fridge for five mins
3. scoop out teaspoons full of mixture and roll in to balls, then coat in cacao powder
4. put in fridge for 30-60 mins

Raw cookie dough protein bars

Macros: 256 calories, 3g fat, 15g carbs, 40g protein

Ingredients:

• 70g chickpeas drained and rinsed
• 30g fat free cottage cheese
• 20g vanilla whey protein powder
• 20g vanilla casein protein powder
• 5g psyllium husks
• 15g unsweetened almond milk
• cacao powder for coating

Method:

1. Combine all ingredients except cacao powder in a food processor until smooth
2. Put mix in the fridge for 10 mins
3. line a square container with glad wrap and press the mixture into the container. Take the bar out and cut in half, then coat in cacao powder
4. put bars in the fridge for an hour before eating

Protein Cheesecake Bowl

Macros (not including almond butter): 180 calories, 2g fat, 13g carbs, 26g protein 

Ingredients

• 80g fat free natural yoghurt
• 60g cottage cheese
• 20g casein protein powder

Method

1. combine all ingredients in a food processor until smooth
2. scoop into a serving bowl and refrigerate for 1-2 hours
3. Top with whatever you like! (nut butter, chocolate chips.....)