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, 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.

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

Download Recipe

Click here to download a pdf version of this recipe.

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us

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.

Download Recipe

Click here to download a pdf version of this recipe.

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us

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!)

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us

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.
• 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 (837 calories!)

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us

Instructions

Step 1

Make and mix the cheese sauce mixture: 1 ½ cup (168g) shredded cheddar cheese, ¼ cup (56g) melted butter, 1 cup (227g) plain greek yogurt plain. To melt the butter you can either put it in a small bowl and hold it above the boiling water, or microwave it for 10-15 seconds.

Step 2

Cut the raw chicken into 1 inch bite size pieces.

Step 3

Fill a pot with water and bring to boil. Add pasta.

Step 4

While the pasta is cooking, heat a large frying pan over medium-high heat, add 1 tbsp oil and add the chicken. Cook until pink is no longer showing, should be ~ 8 minutes.

Step 5

If your pasta is ready (al dente) then strain it and a let it sit for 1-2 minutes.

Step 6

Turn heat on frying pan to low and add the cheese sauce ingredients (minus the pasta) to the frying pan and stir until the cheese melts and everything is mixed evenly.

Step 7

Add the cooked pasta and mix in thoroughly, serve.

Notes About Recipe

• If you want to make this have more calories (and possible more delicious), make some of the following ingredient alterations: use more oil (3 tbsp oil instead of 1), use more cheese and full fat cheese (increase amount from 1 1/2 cup (168g) to 2-3 cups)

Download Recipe

Click here to download a pdf version of this recipe.

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us