Egg & Bacon Pies 

Makes: 12 pies

Ingredients:

• 24 wonton wrappers
• 1 1/2 (45g) pure protein powder
• 6 eggs, lightly beaten
• 2 tablespoons sour cream
• 150g diced bacon
• 1/2 cup grated Parmesan cheese
• 1 large shallot finely diced
• 2 garlic cloves, finely diced
• Salt & pepper to taste

Method:

• Preheat oven to 180 degreees Celsius and spray 12 silicon muffin tray wells with cooking spray
• Line each of the wells with a wonton wrappers
• In a mixing bowl lightly whisk together the eggs, sour cream and protein powder until like a thick custard texture
• Add in the bacon, Parmesan, shallots and garlic and mix until well combined
• Evenly spread the mixture between the 12 lined wells
• Gently press down a wonton wrappers on the top of the mixture
• Bake for 25-30 minutes until golden brown

Nutritional Value per Pie:

• Calories: 218
• Total fat: 11.3g
• Total carbohydrates: 8.5g
• Protein: 17.8g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. 

Chocolate Meringue Protein Cookies

Makes: 36 cookies
Ingredients:

• ½ cup caster sugar
• 2 scoop chocolate protein powder
• ½ teaspoon cinnamon
• 4 eggs whites
• ¼ teaspoon cream of tartar

Method:

• Preheat the oven to 120 degrees Celsius and over 2 baking sheets with alfoil
• Combine the sugar, protein powder and cinnamon until well mixed and set aside
• Place the egg whites in a mix master and whisk with the cream of tartar until foamy
• Raise the speed to medium and add in a tablespoon of the dry mixture at a time
• Continue to whip until all the dry mixture is included and until the mixture forms stiff peaks
• Spoon the mixture into a piping bag and pipe the mixture into 3cm circles
• Bake for 75 minutes and turn off the oven but do not open the oven door
• Leave the trays in the oven for 60 minutes before removing from the oven and placing on a cooling rack.

Nutritional Value per Cookie:

• Calories: 26
• Total fat: 0g
• Total carbohydrates: 3.6g 
• Protein: 3g 

Recipe Notes:

• Store in an airtight container for a maximum of 10 days
• This recipe is not freezer friendly 
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. 

Cherry Ripe Bites

Makes: 24 bites

Ingredients:

• 420g pitted cherries, drained
• 1/2 cup shredded coconut
• 2 scoops (60g) vanilla protein powder 
• 2 tablespoons chia seeds
• 2 tablespoons coconut oil
• 1 tablespoon coconut flour
• 150g 90% dark chocolate 

Method:

• Line a loaf tin with plastic wrap
• Place all ingredients, except the dark chocolate, into a food processor and process until combined 
• Spread the mixture evenly into the lined loaf tin and refrigerate overnight
• Remove the cherry slice and cut evenly into 24 cubes
• Break up the chocolate and place in a clean and dry metal or glass bowl
• Sit the bowl over a simmering saucepan of water ensuring the water doesn’t touch the base of the container with the chocolate 
• Stir with a butter knife until the chocolate is 3/4 melted
• Remove from the heat and continue to stir until fully melted 
• Gently roll each of the 24 cherry bites in the chocolate until lightly coated 
• Allow the chocolate to set for a minimum of an hour before enjoying.

Nutritional Value per Bite:

• Calories: 126
• Total fats: 9.9g
• Total carbohydrates: 8.8g 
• Protein: 4g

Recipe Notes

• Store in an airtight container in the fridge for a maximum of 7 days 
• This recipe is freezer friendly to be consumed within 6 months 
•  Protein powder used in the recipe is Protein Supplies Australia WPI vanilla Fast Release protein powders
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Hazelnut Mini Cheesecakes 

Makes: 12 Mini Cheesecakes 

Base Ingredients:

• 90g hazelnuts 
• 1 scoop (30g) chocolate protein powder 
• 2 teaspoons xylitol 
• 1/4 cup coconut oil, melted

Cheesecake Ingredients:

• 2 teaspoons gelatine 
• 220g extra light cream cheese 
• 2 scoops (60g) chocolate protein powder 
• 2 teaspoons xylitol 
• 1 teaspoon vanilla
• Pinch salt
• 3/4 cup thickened cream

Method:

• Place the hazelnuts in a high powered blender and process until in a meal like consistency 
• Take out 2 teaspoons of the hazelnut meal and set aside
• In a small mixing bowl add the remaining ingredients and mix well with a butter knife
• Evenly spread the base mixture between the 12 mini cheesecake bases and use your fingers tips to press down well
• Place in the refrigerator while you prepare the topping
• To prepare the cheesecake topping place 1 tablespoon of boiling water and gelatine in a blender and process until dissolved
• Add in the cream cheese and blender
• Add in the protein powder, xylitol, vanilla and salt blending until smooth then set aside
• Place the thickened cream in a clean dry bowl and beat with electric beaters until beaten to form soft peaks
• Fold the chocolate mixture into the whipped cream with a spatula until just combined
• Evenly top the bases with the filling then lightly sprinkle with the reserved ground Hazelnut 
• Refrigerate for a minimum of 4 hours but preferably overnight.

Nutritional Value per Cheesecake:

• Calories: 148
• Total fats: 14.4g
• Total carbohydrates: 3.7g
• Protein: 10.4g

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release Chocolate protein powder
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Cheeky Chocolate Cake 

Makes: 1 x 18cm round cake

Ingredients:

• 250g butternut pumpkin, finely grated 
• 2 eggs, lightly beaten
• 1/4 cup maple syrup
• 1/4 cup rice malt syrup
• 1 teaspoon vanilla extract
• 1/2 cup melted nuttalex or coconut oil
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cacao
• 1/4 cup coconut flour 

Recipe:

• Preheat oven to 180 degrees Celsius and prepare an 18cm springform tin by lining with baking paper and spraying with cooking spray
• Combined the pumpkin, eggs, syrups, vanilla and melted nuttalex on a large mixing bowl and combine well
• Place the remaining ingredients into a sieve and sift over the pumpkin mixture
• Use a spatula to mix until well combined
• Pour into the prepared cake tin and bake for approximately 35 minutes until the edges have pulled away from the edges and a cake skewer comes out clean
• Allow to cool in the tin for 15 minutes before removing from the 10 gently transferring to your serving plate

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• Picture shown has the cake dusted with cacao powder
• Recommended to serve with a dollop of coconut yoghurt and some fresh berries.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Turkey Cranberry Sausage Rolls

Makes: 6 portions or 12 bariatric portions

Ingredients:

• 500g turkey mince
• 1/4 cup cranberry sauce
• 2 eggs, lightly beaten
• 1 teaspoon milk
• 30g natural/pure protein powder 
• 1 small onion, finely diced
• 1/2 celery stalk, finely diced
• 1/2 zucchini, grated
• 3 garlic gloves, finely grated
• 3 mountain bread wraps 

Method:

• Preheat oven to 180 degrees Celsius and line a baking tray with a silicon mat or baking paper 
• In a large mixing bowl lightly whisk the eggs and remove 2 teaspoons of the egg mix and place in a small bowl, add milk to the small bowl give a quick whisk then set aside 
• Add the turkey, Cranberry, protein powder, vegetables and garlic to the egg in the large mixing bowl and using your fingers to massage the mixture until well combined
• Divide the mixture into 6 even portions
• On a clean dry surface place the mountain bread wraps and cut them down the middle
• Shape a portion of the turkey into a sausage shape in the middle of the wrap 
• Fold one side over the meat then on the flat edge brush the wrap with some of the reserved egg wash
• Firmly wrap the egg washed side over to seal the sausage roll
• Place on the prepared tray fold side down
• Repeat with the remaining 5 wrap and turkey portions
• Brush the tops of the sausage rolls with the egg wash
• Bake for 20-25 minutes until golden brown 
• Remove from the oven and allow to cool on the tray for 10-15 minutes before using an egg slide to gently remove from the tray to a wire rack to cool completely.

Nutritional Value:

• Calories: 132
• Total fat: 6.1g
• Total carbohydrates: 6.1g
• Protein: 11.3g 

Recipe Notes:

• Store in an airtight container in the fridge for up to 3 days
• This recipe is freezer friendly to be consumed within 6 months 
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release Pure protein powder
• You can buy online from www.proteinsuppliesaustralia.com.au 
• Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Cupcakes

Makes: 18

Cake Ingredients:

• 4 ripe bananas 
• 2 1/2 cups SR flour
• 1 cup milk
• 2 eggs, lightly beaten
• 1/4 cup vanilla yoghurt
• 3 tablespoons honey
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon 

Icing ingredients:

• 250g unsalted butter
• 2 teaspoons milk
• 1 teaspoon vanilla extract
• 3 cups icing sugar

Method:

• Preheat oven to 180 degrees Celsius and line 18 cupcake trays with liners and lightly spray with cooking spray
• Roughly chop the bananas and place in a mixing bowl, use a fork to mash the bananas 
• Add in the remaining cupcake ingredients and using a wooden spoon to mix until just combined 
• Evenly spread the batter across the prepared cupcake cases and bake for 20-25 minutes until golden and cooked through
• Allow to cool completely before icing
• To prepare the icing best the butter using electric beaters until pale and lightly whipped
• Add the milk and vanilla lightly beating into the butter
• Add in the icing sugar 1/2 cup at a time until you get to your desired consistency 
• Pipe or spread the icing onto the cupcakes to suit your preferences.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• The cupcakes un-iced are freezer friendly to be consumed within 6 months. 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Crustless Quiche

Makes: 6 large or 10 small portions 

Ingredients:

• 1/2 cup egg whites
• 1 egg
• 1/2 cup ricotta cheese
• 80ml skim milk
• 1/2 cup grated Parmesan 
• 2 garlic cloves, finely grated
• 75g natural protein powder
• 100g butternut pumpkin, thinly sliced
• 100g bacon pieces 
• 2 mushrooms, thinly sliced
• 3/4 cup baby spinach, shredded
• 1-2 tomatoes, halved and sliced

Method:

• Preheat oven to 180 degrees Celicius and lightly spray a quiche tin with cooking spray 
• In a mixing bowl whisk the egg whites for 3-5 minutes until white and foamy
• Add in the whole egg, ricotta, milk, Parmesan and garlic and whisk until well combined
• Add in the protein powder in 2 batches whisking in until well combined and smooth with a custard like consistency 
• In a seperate bowl mix the pumpkin, bacon, spinach and mushroom and well mixed
• Spread the vegetables evenly over the prepared Quiche tin, pour the egg custard over the top and give a very loose quick stir
• Place the tomato slices gently on the top of the custard mixture 
• Bake for 40-45 minutes until set with a gentle wobble in the middle
• Allow to sit in the tin for 10 minutes to finish cooking, cool and set before slicing.
• 

Nutritional Value per portion (10):

• Calories: 135
• Total fat: 6.4g
• Total carbohydrates: 3.1g
• Protein: 14.5g

Recipe Notes: 

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months. 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Jaffa Slice

Makes: 24 portions

Ingredients:

• 1/4 cup black chia seeds
• 1 cup unsweetened orange juice
• 120g chocolate protein powder
• 2 tablespoons cacao powder
• 1 cup almond meal
• 1 cup rolled oats
• 1 1/2 teaspoons baking powder 
• 1/4 cup maple syrup
• Zest of 1 large orange 

Method:

• Soak the chia seeds in the orange juice overnight 
• Preheat the oven to 180 degrees Celsius and prepare a brownie tin but greasing well and lining with baking paper
• Place the rolled oats in a blender and process until a flour like consistency
• Add the protein powder, cacao, almond meal and baking powder and process quickly until mix
• Add in the chia mixture, maple syrup and zest and process again until just combined
• Evenly spread the mixture in the prepared baking tin 
• Bake for 20-25 minutes until a cake skewer comes out clean
• Remove from brownie tin and allow to cook on a wire rack
• Slice the slice in your preferred shape into 24 even sized portions.

Nutritional Value per portion:

• Calories: 86
• Total fat: 3.4g
• Total carbohydrates: 7.7g
• Protein: 6.4g

Recipe Notes:

• Store in an airtight container under 27 degrees for a maximum of 5 days 
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fruit & Nut Protein Uglies

Makes: 18

Ingredients:

• 6 scoops chocolate protein powder
• 1/2 cup rolled oats 
• 1/2 cup almond meal
• 1/2 cup dark choc chips
• 1 cup sultanas 
• 1/2 cup chopped dried apricots
• 1 1/2 teaspoons baking powder
• 1 cup natural yoghurt
• 1/4 cup milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 trays with baking paper
• Place all ingredients into a mixing bowl and stir until well combined 
• Spoon a heaped tablespoon of mixture onto the prepare baking tray allowing at least 2cm between each ugly
• Bake for 20-25 minutes until golden and cooked through
• Allow to cool on a rack.

Nutritional Value per Ugly:

• Calories: 143
• Total fat: 5g
• Total carbohydrates: 18.5g
• Protein: 8g

Recipe Notes:

• Store in an air tight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• What is an ugly? It’s a Holly creation that is a hybrid between a scone, muffin and a biscuit. Easy to make, tasty to eat but UGLY to look at 😂

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.