Instructions

Step 1

Line a pan with parchment paper and set aside.

Step 2

In a large bowl, add the peanut butter and maple syrup and mix well to combine. Add the cereal and protein powder and mix well with a spatula until thoroughly combined.

Step 3

Transfer the cereal mixture into the prepared pan, pressing down to create an even layer.

Step 4

Add water to a double boiler or fill a small pot halfway with water and place a heat-safe bowl on top. Bring the water to a boil and add the chocolate chips to the bowl. Melt the chocolate, stirring often. Alternatively, you can melt the chocolate chips in the microwave on 30-second intervals.

Step 5

Pour the melted chocolate over the cereal, spreading it out to create an even layer. Transfer to the fridge until the chocolate has completely set, about 45 minutes, or overnight.

Step 6

Remove the cereal bars and slice into rectangular pieces. Enjoy!

Notes About Recipe

• Leftovers: refrigerate in an airtight container for up to five days.
• This recipe was developed and tested using a plant-based protein powder. Please note that if using a different type of protein powder, results may vary.

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Instructions

Step 1

Mix the wet coleslaw ingredients together before adding the coleslaw mix and folding everything together to evenly coat. Combine coleslaw mix, greek yogurt, honey, apple cider vinegar & dijon mustard. Add salt and pepper to taste

Step 2

In a separate bowl, mix the pulled rotisserie chicken and BBQ sauce together.

Step 3

In each flatbread, add 4.5 oz (125g) chicken, 4 oz (112g) coleslaw, 1.25 oz (35g) cheese, and your desired number of pickles. Tightly wrap and slice in half to serve.

Notes About Recipe

• Store the ingredients separately and make the wraps fresh to prevent the flatbreads from getting soggy.

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Instructions

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray.

Step 2

In a large bowl, whisk together the protein powder, almond flour, baking powder, and salt.

Step 3

Add the peanut butter, banana, and maple syrup and stir with a spatula until combined. Fold in the chocolate chips.
a large bowl, whisk together the protein powder, almond flour, baking powder, and salt.

Step 4

Divide the batter evenly between muffin cups. Bake for 13 to 15 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!

Notes About Recipe

• Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week.
• One serving is one muffin.
• This recipe was developed and tested using a blended whey protein powder. Avoid using whey protein isolate as this will soak up moisture and yield very dense muffins. Brown rice plant-based protein powder will also work. If using a different type of protein powder, results may vary.
• If you can’t have peanut butter, you can use another nut or seed butter instead.
• If you can’t have bananas, then applesauce can be substituted.
• Add chopped walnuts for additional toppings

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Instructions

Step 1

In a bowl, combine the romaine, chicken, tomatoes, red onion, and bacon. Drizzle the dressing over and toss gently to combine.

Step 2

Place the tortilla on a flat surface. Add the romaine and chicken mixture and top with avocado. Season with salt and pepper. Roll up tightly into a wrap and enjoy!

Notes About Recipe

• Great for leftovers! Best enjoyed fresh but the ingredients can be refrigerated separately in airtight containers for up to three days.
• This recipe can be made gluten-free by using a gluten-free tortilla.

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Instructions

Step 1

Add ingredients to blender, blend.

Notes About Recipe

• The type of protein powder you use will make a pretty big impact on taste. I use this one, so if you don’t know which one to use try that one out.
• The big change between a lower calorie version of this recipe vs a high calorie version is the use of different fat. The % in coconut milk, % fat of greek yogurt, and larger serving sizes of the ingredients
• You can alter this recipe to have a lot more calories if you’d like, like some Athletes that struggle to eat enough. See recipe link below for the higher calorie version.

Download Recipe

Click here to download a pdf of the above version of this recipe.

Click here to download a pdf of a higher calorie version (827 calories!)

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