Recipes

Protein Rice Krispies Treats Recipe Serves: 9 Prep time: 5 minutes Freeze time: 30 minutes Ingredients Coconut oil 4 cups brown rice crisps (or classic Rice Krispies) ½ cup all-natural peanut butter (or other nut butter), partially melted ½ cup brown rice syrup 3 scoops vanilla protein powder 1 teaspoon vanilla Preparation Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside. In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency. Add brown rice crisps to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan. Using a spatula, spread mixture out evenly and press into pan so the bars are compact. Place into freezer for at least 30 minutes Before serving or storing, use a sharp knife to cut your treats into squares. Pro Tip Do not substitute honey or agave for brown rice syrup, since this sticky ingredient is essential to the recipe’s texture. http://dailyburn.com/life/recipes/protein-rice-krispies-treats-recipe/

chocolate muffins made with protein powder PREP TIME10 minutes COOK TIME20 minutes TOTAL TIME30 minutes Ingredients 1 cup whole wheat flour 3/4 cup protein powder (any protein powder will do) 2/3 cup coconut palm sugar 1/4 cup raw cacao powder 1 Tablespoon baking powder 1/2 teaspoon sea salt 2 eggs 3/4 cup applesauce 1 cup unsweetened vanilla almond milk 1 cup semi sweet dairy free chocolate chips + more for topping Instructions Preheat oven to 400 degrees Combine flour, protein powder, coconut palm sugar, cacao powder, baking powder and sea salt in a bowl. Whisk well to combine, then add 1 cup of chocolate chips and stir to distribute evenly. Mix eggs, applesauce, and almond milk until well combined Pour wet mixture into dry, stirring until it is all mixed together Grease muffin tins or use muffin liners (like I did) Fill muffin tins 3/4 of the way full with batter Garnish tops of muffins with additional chocolate chips Bake at 400 degrees for 17-20 minutes, or until done.

A high protein version of the classic treat. Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Servings6 Calories352kcal Ingredients 1/3 Cup Smooth peanut butter 1 Scoop Whey Protein vanilla flavor 1 ½ Cups Dark chocolate chips 1 Tbsp Coconut oil Instructions Place 6 paper liners in the wells of a muffin tin and set aside. In a small bowl, mix together the protein powder and peanut butter until smooth. Place the chocolate chips and coconut oil in a bowl; microwave in 30-second increments until fully melted. Place approximately 1 tablespoon of melted chocolate in the bottom of each liner. Place the muffin tin in the freezer for 10 minutes or until chocolate is set. Place 2 teaspoons of the peanut butter mixture on top of the chocolate layer. Add an additional tablespoon of chocolate on top of the peanut butter mixture. Chill until firm. Store in the refrigerator until ready to serve. Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Nutrition Calories: 352kcal | Carbohydrates: 31g | Protein: 9g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 424mg | Fiber: 2g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 1.4mg | Calcium: 161mg | Iron: 1.2mg https://healthyfitnessmeals.com/protein-peanut-butter-cups/

This cookies and cream “ice cream” is made with frozen bananas, coconut cream, and added whey protein. Prep Time5 minutes Cook Time5 minutes Total Time10 minutes Servings6 Calories197kcal Ingredients 3 Bananas peeled, sliced and frozen ½ Cup Coconut cream 2 Tbsp Maple syrup or honey 1 Scoop Whey Protein cookies and cream or vanilla flavor 1/3 Cup Crushed chocolate sandwich cookies, plus more for garnish if desired may use sugar-free cookies Instructions Place the bananas, coconut cream, maple syrup, and protein powder in a food processor. Blend for 5-7 minutes or until the mixture is creamy and smooth. Stir in the cookies. Place the “ice cream” in a container and freeze until ready to use. Garnish with additional crushed cookies if desired. Notes Substitutes: Protein: Feel free to use your favorite protein brand and flavor.  Sweetener: Honey, maple syrup, or keto-approved syrups We recommend using coconut cream for a thick creamy ice cream consistency. But you may substitute with milk like whole milk, rice milk, almond or cashew milk. Cookies: Use Oreo thins or sugar-free versions. Storage: Store in a container in the freezer for up to 2 months. Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Nutrition Calories: 197kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 10mg | Sodium: 56mg | Potassium: 331mg | Fiber: 2g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg https://healthyfitnessmeals.com/cookies-and-cream-ice-cream/

Ingredients 1 Cup Greek Yogurt 1 Cup Frozen blackberries 1/2 Cup Almond milk 1 Scoop Whey Protein 2 Tbs Honey Optional Instructions Place all the ingredients into a blender until smooth. Pour mixture into 3 popsicle molds and fill to the top. Place a popsicle stick into each mold and place in the freezer for at least 4 hours or until frozen solid. To remove popsicles from molds, run them until warm water for 30 seconds. Notes You can use honey or agave syrup. You can leave out the honey/sweetener altogether, if you want the pops to be more tangy and tart. Try using other fruit! If your molds have snap-on lids, it's best to  leave them loose. Unsealing the lid when popsicles are frozen can crack or destroy the molds. If you want to remove the popsicles, Don't just let them sit at room temp in the molds, they will likely thaw unevenly and break when pulling out.  Run the popsicle mold under warm water to remove them cleanly. Nutrition Calories: 139kcal | Carbohydrates: 20g | Protein: 11g | Fat: 2g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 258mg  | Fiber 3g | Sugar: 16g | Vitamin A: 295IU | Vitamin C: 12.4mg | Calcium: 176mg | Iron: 1mg https://healthyfitnessmeals.com/blackberry-protein-popsicles/

Ingredients 3/4 Cup Rolled oats 1/4 Tsp Cinnamon 3 Tbsp Coconut oil melted 2 Tbsp Low calorie granulated sweetener or honey 1 Scoop protein powder vanilla flavor 6 ounces Light cream cheese, softened ½ Tsp Vanilla extract 2 Cups Vanilla Greek yogurt ¼ Cup Low calorie granulated sweetener or honey 1 Cup Berries or mixed fruit Instructions First, place the oats and pecans in the bowl of a food processor; pulse until the oats and nuts are coarsely chopped. Transfer the mixture to a bowl and stir in the cinnamon, coconut oil and sweetener. Divide the oat mixture between 4 cups, pressing the mixture down with your fingers. Chill for 20 minutes. Beat the cream cheese with a mixer until fluffy. Add the protein powder, vanilla extract, Greek yogurt and sweetener. Beat until thoroughly combined. Divide the cream cheese mixture between the 4 cups. Chill for one hour. Finally, top with fruit and serve. Notes Substitutes: in place of coconut oil, you may use butter or any other neutral-tasting oil pecans: use any other nuts of choice like walnuts or almonds low-calorie sweeteners can be something like Truvia or monk fruit. You may use honey or maple syrup for a vegan option. any protein of choice will work, plant-based for vegans yogurt: plant-based for a vegan option or any other yogurt of choice cream cheese is recommended. For a healthier option consider blending and using low-fat cottage cheese. If there are any plant-based cream cheese use it.  https://healthyfitnessmeals.com/no-bake-cheesecake/

This chocolate fruit dip is a quick and easy 5-minute snack!   Prep Time4 minutes Cook Time1 minute Total Time5 minutes Servings6 Calories147kcal Ingredients 1/4 Cup Chocolate chips 1 Scoop Whey Protein chocolate flavor 1/4 Cup Almond, cashew or peanut butter 1 Cup Vanilla Greek yogurt 2 Tbsp Water 2 tablespoons water optional: 1 tablespoon mini chocolate chips for garnish Instructions Place the chocolate chips in a medium bowl; microwave in 30-second increments until chocolate is melted. Stir in nut butter until mixture is smooth. Add the Greek yogurt, protein powder, and water and stir until a smooth and creamy dip forms. You can add more water if needed, 1 teaspoon at a time, to get to desired consistency. Serve, topped with chocolate chips if desired. Notes You can add more water if needed, 1 teaspoon at a time, to get to desired consistency. You can use your favorite nut butter. Go for chocolate flavored whey protein, to keep things nice and chocolaty! Top with chocolate chips, if desired. Make a bigger batch and have it as a delicious and healthier dessert. Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Nutrition Calories: 147kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 155mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 0.8mg https://healthyfitnessmeals.com/chocolate-fruit-dip/

Ingredients7 Prep Time 5minutes Cook Time10minutes Total Time15minutes Ingredients  (24 bites) 3/4 cup uncooked oatmeal 60g unflavored protein powder 1/2 teaspoon cinnamon (optional) 14 (263g) pitted dates 1 measured cup (16 tablespoons) almond butter (with oil) 1 teaspoon vanilla extract 5oz no-sugar added dark chocolate baking bar with Stevia (I used Lily’s brand) Instructions Add oatmeal, protein and cinnamon to a food processor or high powered blender.  Blend until you have a fine powder like flour. Add the pitted dates, nut butter and extract. Pulse blend until you have a sticky, chunky mixture. Scoop out the batter onto a baking tray lined with parchment paper.   Spread it evenly on the sheet and pat/mash it down so it is packed in.  Place in the freezer as you prepare the chocolate. Place chocolate bar (or chunks) in a microwaveable safe bowl and microwave for 1 to 2 minutes until melted. Remove the tray from the freezer and evenly spread the melted chocolate on top of the oat & protein mix. Place in the freezer for 1 hour (or fridge for 2 hours), then remove and cut into your desired portions.   Store in an airtight container in the fridge for 2 weeks or freezer for 1 month. Notes I used collagen peptide protein.  I highly recommend using it OR substituting with an isolate whey protein.  Depending on which type of protein powder you use, you may need more/less dates for sweetness and to help with binding, OR you may need more/less nut butter.  The thicker the protein powder is, the more dates and nut butter you will need to add in order to make it dense like a bar. You can also use vanilla or chocolate flavored protein powder I soaked my dates in water for 5 minutes before blending in order to soften them and make them easier to blend.  The smaller the tray, the thicker (higher) your bars will be, so select the size that coincides with your desired thickness.  https://www.yummly.com/recipe/Chocolate-Oatmeal-Energy-Bars-2585224#directions FIT MEN COOK

Simple no-bake energy bites made with rolled oats, peanut butter, and whey protein Prep Time5 minutes Total Time5 minutes Servings8 balls Calories133kcal Ingredients ½ cup rolled oats ½ cup no-stir peanut butter 2 tbsp honey or maple syrup 1 scoop Whey Protein Cookies and Cream flavor 3 sugar-free Oreos crushed (optional) Instructions In a large bowl, stir together the oats, protein, and crushed Oreos. Add in the peanut butter and honey and mix using a handheld mixer until well combined. Separate into 8 evenly sized balls and chill for 1 hour before serving. Notes Substitutes: Use quick oats or rolled oats. Do not use steel-cut oats  Sweetener: honey, agave, maple syrup, or any other sticky sweetener Protein: use your favorite protein powder. we love cookies and cream flavored whey protein Peanut butter: any other nut butter will do the job. Try almond or cashew butter. For a vegan-friendly option, use plant-based protein, and maple syrup. Storage: Place leftovers in a container and store in the fridge for up to 14 days. Enjoy cold when ready to eat. You can freeze for up to 3 months. Thaw in the fridge.   Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. It does not include the sugar-free cookies. Nutrition Calories: 133kcal | Carbohydrates: 14g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 97mg | Potassium: 142mg | Fiber: 1g | Sugar: 6g | Calcium: 28mg | Iron: 1mg

5 Ingredients 10 Minutes 310 Calories Ingredients 2cups milk of choice (skim, almond, coconut, soy) 2scoops of vanilla protein powder (I use whey protein) 1cup fresh blueberries 1large ripe banana, peeled and cut into chunks (best if the banana is frozen) 3/4cup ice cubes Instructions Add all ingredients to a blender and blend until smooth. Pour into chilled glasses and enjoy. Recipe Notes Feel free to add any of the following: 1 cup of spinach for a green smoothie, 1 tablespoon of peanut butter, flax seed, chia seed, etc. You can also use different berries or a mixture of fruit instead of blueberries https://www.yummly.com/recipe/Banana-Blueberry-Protein-Shakes-1780266#directions

An easy green smoothie recipe that’s loaded with nutrition! Prep Time5 minutes Cook Time5 minutes Total Time10 minutes Servings2 Calories227kcal Ingredients 1 Scoop Whey Protein vanilla flavor 3/4 Cup Pineapple juice (or homemade) 3/4 Cup Almond milk 1 Cup Fresh or frozen pineapple chunks 1 Cup Torn Kale leaves 1 Banana Optional garnishes: pineapple chunks, mint sprigs Instructions Place the pineapple juice, protein powder, almond milk, banana, pineapple and kale in a blender; blend until completely smooth. Pour the smoothie into 2 glasses and add optional garnishes if desired. Serve immediately. Nutrition Calories: 227kcal | Carbohydrates: 42g | Protein: 12g | Fat: 2g | Cholesterol: 30mg | Sodium: 176mg | Potassium: 642mg | Fiber: 3g | Sugar: 25g | Vitamin A: 3430IU | Vitamin C: 93.6mg | Calcium: 262mg | Iron: 1.2mg https://healthyfitnessmeals.com/pineapple-kale-smoothie/#wprm-recipe-container-27865

Add a dose of protein to your morning coffee drink! Prep Time5 minutes Cook Time5 minutes Total Time10 minutes Servings1 Calories208kcal Ingredients 1 Scoop Whey Protein chocolate flavor 1 Cup Almond milk or skim milk 1 Cup Brewed coffee 1 Tbsp Sugar-free chocolate syrup 1 Cup Crushed ice Optional: 1 Tbsp Light whipped cream or non-dairy whipped topping, 1 teaspoon mini chocolate chips Instructions Place the protein powder, milk, coffee, chocolate syrup and ice in a blender; blend until smooth. Serve immediately, topped with whipped cream and chocolate chips if desired Nutrition Calories: 208kcal | Carbohydrates: 12g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 449mg | Potassium: 375mg | Fiber: 2g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 6.9mg | Calcium: 425mg | Iron: 2mg https://healthyfitnessmeals.com/mocha-protein-shake/

This tropical smoothie recipe is a cool and creamy drink filled with tropical flavors. Made with banana, protein, coconut milk, mango, and pineapple. Ingredients 1 scoop Whey Protein ¾ cup pineapple juice 1 banana ½ cup light coconut milk 1 cup frozen mango 1 cup frozen pineapple Instructions Place the pineapple juice, protein powder, coconut milk, banana, mango, and pineapple in a blender; blend until completely smooth. Pour the smoothie into 2 glasses and add optional garnishes if desired. Serve immediately Notes Substitutes: In place of pineapple juice, you can use coconut water or freshly squeezed orange juice. You can use plant-based protein instead of whey protein. Use frozen fruits. Using frozen mango and pineapple will ensure a thick and creamy smoothie. https://healthyfitnessmeals.com/tropical-smoothie-recipe/

Crunchy, easy to make, and topped with a delicious maple glaze. Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 12 Calories 110kcal Ingredients 1/4 Cup Pumpkin Puree 2 Tbsp Natural Almond Butter 1/4 Cup Coconut Sugar 1/4 Cup Vanilla Whey Protein or Vegan Protein 1/3 Cup Almond Flour 1/4 Cup Brown Rice Flour 1/2 Tsp Pumpkin Pie Spice 1/4 Tsp Baking Soda 1/4 Tsp Baking Powder 1/8 Tsp Salt Glaze: 2 Tbsp Coconut Oil Melted 1 Tbsp Maple Syrup 1/2 Scoop Vanilla Whey Protein Or Vegan Protein 1 Tbsp Almond Milk Other:​ 1/4 Cup Crushed Pecans Instructions In a large bowl, stir together all the dry ingredients. Add in the pumpkin puree and almond butter and stir until a dough forms. Cover the dough with plastic wrap and place it in the fridge for one hour. Preheat oven to 350F and prepare a baking sheet with parchment paper. Remove dough and scoop using a cookie scooper. Place the cookie dough balls onto the parchment paper and use your fingertips to press them flat. Bake for 8-11 minutes. Remove and let cool. Once cooled, stir together the coconut oil and maple syrup. Add in the protein powder and stir until combined. Add in the almond milk and stir until glaze forms. Spoon glaze over each cookie and top with crushed pecans. Notes Use a preheated oven. To make vegan, swap the whey protein with vegan protein. Allow the cookies to cool before glazing, otherwise, the glaze will not harden. For this recipe use pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is loaded with other ingredients and flavorings, that'll also change the flavor of these healthy pumpkin cookies. Ideally use a cookie scoop to portion out the cookie dough. Sprinkle a touch of pumpkin spice onto the finished glazed cookies for an extra spice hit! Don’t overbake the cookies. You want these Healthy Pumpkin Cookies nice and soft, not dry. When you pull them out of the oven, they will look slightly under baked but will continue to bake on the cookie sheet for a couple more minutes- perfect! To measure your flour accurately, spoon the flour into the measuring cup until it's overfilled. Then, use the back of a butter knife to push off the excess flour. Nutrition Calories: 110kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 69mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 1.2mg | Calcium: 42mg | Iron: 0.7mg https://healthyfitnessmeals.com/healthy-maple-glazed-pumpkin-cookies/

  11Ingredients  20Minutes  480Calories  SODIUM15% DV360mg  FAT51% DV33g  PROTEIN22% DV11g  CARBS11% DV34g  FIBER36% DV9g Ingredients 1/2 cup cashew butter 1/3 cup Protein Powder in Vanilla (1 serving) 1/3 cup ground flax seeds 3 tbsp molasses 1 tsp ginger 1/2 tsp cinnamon 1/4 tsp sea salt Optional Coatings: -finely chopped pecans or walnuts (pictured) -unsweetened fine coconut -cocoa powder -quick oats Instructions Place all ingredients in a bowl and mix until it forms a dough. Roll into balls and then roll in your choice of coating Store in the fridge. https://www.yummly.com/recipe/Gingerbread-Protein-Balls-1225801 THE LEAN GREEN BEAN https://www.yummly.com/recipe/Gingerbread-Protein-Balls-1225801#directions

A pumpkin pie flavored protein shake that’s rich, creamy and delicious! Prep Time5 minutes Cook Time10 minutes Total Time15 minutes Servings2 People Calories216kcal Ingredients 1/2 Cup Canned pumpkin puree 1 Medium banana sliced and frozen 1 Cup Vanilla Greek yogurt ¼ Teaspoon pumpkin pie spice 1 Scoop Whey Protein vanilla ¼ Cup Almond milk optional garnish: light whipped cream and pumpkin pie spice Instructions Place the pumpkin puree, banana, Greek yogurt, pumpkin pie spice, protein powder and almond milk in a blender. Blend until smooth. Pour into a glass and serve, topped with whipped cream and pumpkin pie spice if desired. Notes Ideally, opt for a good quality protein powder that is minimally processed, doesn’t have a lots of added sugar. Take a look at our options for Protein in this recipe here. Use unsweetened almond milk, it's low in calories and high in vitamins and minerals, it also gives a good consistency. If you find your smoothie to be too sweet, add a splash of lemon juice. Natural sweeteners like honey and pure maple syrup are great for upping the sweetness. The riper the banana, the sweeter the smoothie! Nutrition Calories: 216kcal | Carbohydrates: 35g | Protein: 15g | Fat: 2g | Cholesterol: 6mg | Sodium: 116mg | Potassium: 569mg | Fiber: 4g | Sugar: 23g | Vitamin A: 9860IU | Vitamin C: 11.1mg | Calcium: 111mg | Iron: 2mg https://healthyfitnessmeals.com/pumpkin-pie-protein-shake/

Make these protein-packed overnight oats the night before, place them in the fridge, then enjoy in the morning! Prep Time15 minutes Cook Time25 minutes Total Time40 minutes Servings12 Calories138kcal Ingredients 3 Cups Rolled oats 1 Tsp Baking powder 1 Cup Almond milk or skim milk 2 Eggs 1 Scoop Whey Protein vanilla flavor 1/2 Cup Maple syrup Cooking Spray 1 Cup Fresh fruit such as berries, kiwi, bananas, etc. Additional maple syrup for serving Instructions Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray. In a large bowl, mix together the oats, baking powder, and protein powder. Add the milk, eggs and maple syrup and still until combined. Divide the oat mixture evenly among the cups of the muffin tin. Bake for 20-25 minutes until the tops of the muffins are golden brown. Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan Top with fruit and serve, with additional maple syrup if desired. Nutrition Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Cholesterol: 27mg | Sodium: 41mg | Potassium: 173mg | Fiber: 2g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 1.1mg https://healthyfitnessmeals.com/baked-oatmeal-protein-muffins/

Protein-packed banana donuts topped with a chocolate glaze. Makes 18 mini donuts or 9 regular sized donuts. Prep Time5 minutes Cook Time35 minutes Total Time40 minutes Servings9 Calories203kcal Ingredients 2 Bananas Very Ripe 2 Eggs 1/4 Cup Almond butter 2 Tbsp Coconut oil Melted 3 Tbsp Coconut Flour 1 Scoop Whey Protein Vanilla (can use vegan protein also) 1/2 Tsp Baking soda 1/2 Tsp Baking powder 1/2 Cup Chocolate chips 3 Tbsp Heavy cream 2 Tbsp sprinkles Instructions Preheat the oven to 350 degrees F. Coat a regular sized or mini donut pan with cooking spray. Place the bananas, eggs, almond butter and coconut oil in a blender or food processor and blend until smooth. Pour the banana mixture in a bowl and stir in the coconut flour, protein powder, baking soda, and baking powder. Spoon the batter into each cavity of the pan - the batter should fill 2/3 of each donut shape. Bake for 10-12 minutes for mini donuts or 15-18 minutes for regular sized donuts, until a toothpick comes out clean. Cool for 5 minutes in the pan then unmold the donuts and place on a cooling rack. Heat the cream in the microwave until very hot but not boiling, approximately 20-30 seconds. Add the chocolate to the hot cream and stir until smooth. Dip each donut into the chocolate and top with sprinkles. Nutrition Calories: 203kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 106mg | Potassium: 216mg | Fiber: 2g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 3.1mg | Calcium: 71mg | Iron: 0.9mg https://healthyfitnessmeals.com/banana-protein-donuts/

An easy skillet pancake that’s studded with fresh blueberries. Prep Time10 minutes Cook Time20 minutes Total Time30 minutes Servings6 Calories238kcal Ingredients 4 Eggs 2/3 Cup Whole wheat flour 1 Cup Skim milk 2 Scoops Whey Protein 1/4 Cup Granulated low-calorie sweetener 2 Tbsp Coconut oil 1 Cup Blueberries plus more for topping ½ Cup Vanilla Greek yogurt or coconut whipped cream Instructions Preheat the oven to 400 degrees Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth. Heat a 9 or 10-inch skillet on the stove over medium, add the coconut oil to the pan and cook until melted. Pour the batter into the pan. Sprinkle the blueberries over the batter. Place the pan in the oven and bake for 20 minutes or until puffed and edges are golden brown. Cool for 5 minutes then cut into wedges and serve, topped with Greek yogurt and additional blueberries. Notes Make-Ahead Pancake Batter.  Make the protein pancake batter and store in an air-tight container. Then, when ready to cook during the week, cook as you would on the stove to have freshly made pancakes.  The batter will last up to 4-6 days in the fridge. You can leave out the protein but make sure you add in more flour. Make sure you use a skillet or oven safe pan. Top pancakes with fresh blueberries and Greek yogurt or whipped coconut cream. Nutrition Calories: 238kcal | Carbohydrates: 27g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 97mg | Potassium: 301mg | Fiber: 2g | Sugar: 14g | Vitamin A: 505IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 1.9mg https://healthyfitnessmeals.com/blueberry-puffed-protein-pancake/

Quick and easy crepes that are stuffed with fresh fruit. Prep Time10 minutes Cook Time15 minutes Total Time25 minutes Servings3 Servings Calories110kcal Ingredients 1 Scoop Whey Protein vanilla flavor 1 Egg 2 Egg Whites 1 Tsp Coconut oil 1 Tbsp Water ¾ Cup Mixed berries ¼ Cup Vanilla Greek yogurt Instructions Mix together the protein powder with the water. In a medium bowl, whisk together the egg and egg whites until thoroughly combined. Pour the protein powder mixture into the eggs and stir until well mixed. Heat the coconut oil in a medium pan over medium heat. Pour in approximately ¼ cup of the batter and swirl the pan until the bottom is coated with the batter. Cook for 2-3 minutes then flip the crepe and cook for 1 minute on the other side. Repeat the process with the remaining batter. Place ¼ cup fruit into each crepe and fold over. Top with Greek yogurt and serve. Nutrition Calories: 110kcal | Carbohydrates: 8g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 85mg | Potassium: 177mg | Fiber: 1g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 3.3mg | Calcium: 47mg | Iron: 1mg https://healthyfitnessmeals.com/protein-breakfast-crepes/