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The Most Delicious Protein Recipes Ever Created

August 23, 2018
by Devenee Schumacher
The Most Delicious Protein Recipes Ever Created

As we all scroll through Pinterest, Google and our favorite foodie posts on Instagram, the question always come up - I wonder if this tastes any good?

No one wants to spend money on quality ingredients and get stuck eating spongy, bland protein recipes that don't satisfy any craving that you have.

We took the worry out of this for you and have created the most delicious protein recipes to curb any cravings you may have or to simply enhance your healthy eating lifestyle.

Besides, having options for tangible foods rather than smoothies all the time is a BONUS!

We've used our gluten and lactose free whey isolate in these tasty creations giving you a protein boost in each and every bite. 

We hope you LOVE these recipes as much as we do.

1. ISOLATE: Vanilla

Sweet Potato Pumpkin Pie

5 c Sweet potatoes, cooked, mashed, chilled or Pumpkin

1 ¼ c rolled Oats or Almond Flour

¾ c Pecans

½ c Coconut Sugar

3 Eggs

¼ c Whey isolate, Vanilla

2 T Coconut Flour

3 T olive oil, or melted coconut oil

2 T Maple Syrup

2 T Raisins

1 ½ t Pumpkin Pie Spice

1 t Vanilla

¼ t Sea Salt, divided

Preheat oven to 350 degrees.

In a food processor, combine the following items to make the crust. Add the oats (or almond flour), ¼ c pecans, flour, ¼ c coconut sugar, 2 T oil, ½ t pumpkin pie spice, ⅛ t salt and 3T water. Pulse until blended well. Press crust well into a 9inch Springform pan. You may need to wet your fingertips during this process. Once completed bake the crust for 18 to 20 minutes until golden brown. Remove and cool.

To make the filling: blend together the potatoes, eggs, ½ c coconut sugar, whey isolate,  vanilla, 1 t pumpkin pie spice and remaining ⅛ t salt.  Pour into the cooled crust and bake 35 to 40 minutes.

To make the topping: in a small saucepan place the remaining pecans, maple syrup, raisins, 1T oil and 2T water until it simmers. Cook until liquid is gone. Transfer mixture to the top of the pie as the garnish. Slice and serve after cooled.

2. ISOLATE: Chocolate

Fudgy Chocolate Brownies

1 c Almond Flour

1 c Mixed Berries or Cherries

½ c Water + 1t Water (glaze)

½ c Coconut Milk

¼ c Cacao Powder

¼ c Whey Isolate, Chocolate

¼ c Mashed Avocado

1 Egg

2T Maple Syrup (glaze)

1 T Instant Coffee - optional

1 T Vanilla

2 t Baking Powder

4 Stevia Packets

1 t Arrowroot Powder (glaze)

½ t Cinnamon (glaze)

½ t Sea Salt, divided

¼ t Ginger (Glaze)

Preheat oven to 350 degrees.

In a large mixing bowl add the milk, vanilla, avocado and egg; mix well. In a second bowl mix together the almond flour, cacao powder, whey isolate, instant coffee, stevia, baking powder and half of the sea salt. Add to the liquid and stir into a better. Pour into lightly sprayed ramekins (4) or (2) larger ramekins for two people to share from. Bake until toothpick comes clean, 15 to 16 minutes.

In a saucepan place the berries, water, maple syrup and remaining salt. Bring to a boil and continue to cook and mash with a potato masher, about 6 to 8 minutes. Blend together the arrowroot powder plus 1 t water, pour into the berry mixture along with the cinnamon and ginger, stir. Continue to cook until thickened. Scoop brownies into ramekins, top with the sauce. Serve.

3. ISOLATE: Chocolate Peanut Butter

Frosted Coconut Milk Fudge Cake

¼ cup unsalted butter
6oz semi-sweet chocolate, chopped

1 c sugar
1 large egg

½ cup coconut cream
¼ tsp pure vanilla extract

½ c all-purpose flour

½ c Whey Isolate, Chocolate Peanut Butter

½ c cocoa powder
½ tsp salt
¼ tsp baking powder

For the frosting:
½ cup coconut cream
5 ¼ oz semi-sweet chocolate, chopped

Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper and set aside.

In a medium heatproof bowl set over a saucepan with 1 inch of simmering water, melt butter and chocolate together. Remove bowl from over the saucepan and stir in sugar followed by the egg until smooth.

If using a can of coconut milk, open the can (do not shake) and spoon off only the top portion which is the creamy bit. Do not use the clear liquid underneath. Stir this coconut cream and vanilla extract into the chocolate batter. In a separate bowl, sift together flour, cocoa powder, whey isolate, salt and baking powder and then stir it into the wet mixture until well combined. Pour the batter into the prepared pan and bake until a tester comes out mostly clean with a few sticky bits attached, about 35 minutes. Transfer pan to a wire rack to cool completely.

While the cake is baking, make the frosting by heating the coconut cream in a small saucepan over low heat until it comes to a boil. Add chopped chocolate and let stand 3 minutes. Stir until smooth and glossy. Place the pan over very low heat and stir constantly if necessary to melt any pieces of solid chocolate. Let cool until spreading consistency, about 30 minutes, and then spread over cooled cake.

August 23, 2018
by Devenee Schumacher

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