2 Servings

In Medium Bowl, Combine:
2- 25g scoops plain or vanilla protein powder
1/2 cup 100% Stone Ground whole wheat flour
1 Tsp Baking powder
1/8 Tsp Baking Soda
1/4 Tsp Cinnamon
pinch of salt

In small bowl combine:
1 Medium banana (Starting to turn brown)
1 egg white
1/4 cup unsweetened apple sauce (or baby food)
1 Tsp vanilla

Add wet ingredients to drry. Stir until moistened.

Divide batter into 2 mini loaf pans and bake in toaster oven at 350 for 20 minutes.
OR
Put all batter into 1 mini loaf pan and bake at 350 for 25 minutes.
OR
Use a regular muffin pan to make 4 muffins. Bake at 350 for approximately 15 minutes.

This recipe makes 2 servings, so 1/2 of the batter is a meal. Each serving haas 38g Carbs and 25g Protein!

What I like about this recipe is that it is all natural, no artificial sweeteners and no oil. It tastes just like regular banana bread and take only minutes to prepare! Enjoy!

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2 cups fat-free ricotta cheese
1 1/2 cups baked yams, skins removed
8 packs equal
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup whey protien powder
1 low-fat graham cracker pie crusst
Light whipped topping (optional)

Mix first seven ingredients together until smooth. Pour into pie crust and bake at 400 degrees F for 40- 50 minutes. Let cool, than add dollop of light whipped topping to each slice if desired. Makes six servings.

Per serving: 280 calories, 23 g protein, 37 g carbohydrate, 5 g fat, 2 g fiber.

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4 Servings

Preheat oven to 350 degrees. Mix 1/2 cup of egg substitute (I use egg beaters), 1 cup skim milk, 2 tbsp. brown sugar, and 1/2 tsp. vanilla. Spray a muffin tin with non-stick cooking spray. Soak one piece of sourdough bread in milk. Then use a glass or cookie cutter to cut round pieces of bread. Place bread in bottom of muffin tin (four or eight-depending on the size of the muffin tin). Pour egg mixture over bread. Sprinkle with cinnamon. Bake for 25 minutes. Remove from oven and chill for at least one hour. Then savor this delicious dessert.

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4 servings

1 packet Sugar Free Jello, your favorite flavor
2 cups low-fat or no-fat cottage cheese
1 serving of vanilla protein powder
1 can or about 2 servings of fresh fruit

Blend cottage cheese and protein powder together in the blender. While it blends, boil one cup of water and if your fruit is canned, drain and run under water to rinse off excess sugars. Divide fruit between 4 containers (I use glad throwaway containers, they are just the right size).

When water boils, add it to the jello and dissolve. Slowly add the jello to cottage cheese/ protein powder mixture and let the blender run for about a minute.

Pour the cottage cheese mixture evenly between the 4 containers.

Chill for 4 more hours. Add a dollop of Redi-whip tothe top and enjoy (real whipped cream, come on its only 20 calories, 2g fat, less than 1 carb).

It’s so so so good and I can’t even explain it. It’s like mousse with little bits of nirvana in it. I do this with:

• Orange Jello & mandarin orange slices
• Lime Jello & crushed pineapple
• Strawberry Jello & peaches
• Cranberry Jello & fresh raspberries

For a real treat add 2/3 cups of strawberries to the cottage cheese mixture along with the jello and pour over fresh strawberries.

Nutritional Breakdown:

• About 160 calories
• 16g carbs
• 16g protein
• 3g fat

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8 – 12 oz. Minute Maid Light canned soda – refrigerated
2 scoops Protein + (Plus) vanilla flavored protein powder
1/4 – 1/2 cup frozen or fresh fruit

Blend all and drink up!

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½ a ripe banana (use a very ripe banana for the best banana flavor),
1 tablespoon natural peanut butter,
¾ c. Mootopia skim milk,
1 scoop PROPOWER Power Protein +Plus Chocolate

Blend.

Enjoy!

If you want more protein and chocolate flavor then use a 2 full scoops of PROPOWER Power Protein +Plus . The fat comes from the all-natural peanut butter and consists primarily of healthy polyunsaturated and monounsaturated fats.

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It doesn’t have to be Thanksgiving to enjoy this mouthwatering, metabolism boosting smoothie in a glass!

Put in a blender:

1/2 cup canned pumpkin
1 tsp. ground cinnamon
2 tbsp. pecans walnuts or almonds
1/2 c. cottage cheese
1 scoop PROPOWER Power Protein +Plus (a little more or less to your taste, depending on how sweet you like it),
3/4 cup COLD water (again, a little more or less, depending on the thickness you prefer-but regardless of thickness preference, MAKE SURE THE WATER IS COLD!).

Blend, pour into a glass, and enjoy a (seemingly) sinful taste of dessert!
(Bonus: No need to unbutton your pants after this one!)

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Coffee Lovers Delight With An Iced Raspberry Mocha!

If you love coffee and want a delicious way to make it nutritious then look no further. This sweet and creamy coffee drink is powered by our protein packed Power Protein Plus!

Brew one cup of coffee (I used Hazelnut, regular is fine, as is decaf)
add 4 ice cubes,
2 scoops PROPOWER Power Protein Plus,
2 tbsp. pecans (or almonds)
1/4 c frozen raspberries.

Blend. Enjoy!

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1 lb. ground turkey breast
1 packet taco seasoning (use your favorite or try Simply Organic Brand Southwest Taco Seasoning)
1/2 cup water
6 taco sized corn tortillas (try Mission Extra Thin) or low-carb whole wheat flour tortillas (try La Tortilla Factory)
3 oz. reduced-fat cheddar, jack or mozzarella cheese (3g of fat per ounce or less)
1 1/2 cups shredded lettuce
1 cup chopped plum tomatoes (or any tomato in season)
3 Tbsp. taco sauce
Cooking spray

Lightly spray a medium frying pan with cooking spray and place it over medium heat. Add the turkey. Using a wooden spoon, crumble the turkey and continue to cook it until it is no longer pink.

Meanwhile, in a small bowl or measuring cup, mix the taco seasoning with the water and stir it until all lumps are removed. Stir the mixture into the turkey and reduce the heat to low. Continue to cook the mixture until it thickens. Warm the tortillas in the microwave, preferably on low heat, for about 15 seconds, or in an oven preheated to 400 degrees F for about 2-4 minutes or until warm.

Divide the cheese and sprinkle it evenly over half of each warm tortilla. Spoon the turkey mixture evenly over the cheese, then add the lettuce, tomato and taco sauce. Fold each tortilla in half to form the taco, making sure the filling remains inside. Serve immediately. Makes six tacos.

Nutrition per taco:
(made with La Tortilla Factory Tortillas): 149 calories, 16g protein, 20g carbohydrate, 4g fat, 10g fiber
(made with Mission Extra Thin Corn Tortillas): 134 calories, 12g protein, 17g carbohydrate, 2g fat, 1.5g fiber

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Makes 8 servings

6 whole wheat tortillas
1 lb. lean ground beef (or you can use turkey)
1 taco seasoning packet
3/4 c. water
8 oz. low fat cottage cheese
8 oz. fat free cream cheese
1/2 c. chopped onion
1/2 c. copped red bell pepper
1/2 c. fat free cheddar cheese
salsa

Preheat oven to 350 degrees. Spray the bottom of a casserole dish with cooking spray. In a non-stick skillet, brown the beef, rinse, and drain. Add taco seasoning and water, simmer until most of the liquid is absorbed and set aside. With a mixer, cream together cottage cheese, onions, and red pepper; set aside. Tear 2 of the tortillas into pieces and put them in the bottom of the casserole dish. Layer the taco meat over the tortilla pieces. Tear another 2 tortillas into pieces also and cover the meat with them. Spread the cottage cheese mixture over the tortilla layer. Tear the remaining 2 tortillas and place on top and bake an additional 10 minutes. Serve with salsa. Makes 8 servings.

Nutritional stats per serving are:

• Calories: 274
• Protein: 24g
• Carbs: 25g
• Fats: 8g

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