Coffee Protein Balls

Makes: 6

Ingredients:

100g pitted dates
2 scoops (60g) coffee protein powder
1/2 cup cashews
1/4 cup coconut flour
2 tablespoons melted coconut oil

Method:

Place the dates in a heatproof bowl and cover with boiling water for 15-20 minutes
Drain the liquid ensuring you keep and set aside the liquid
Place the soaked dates, protein powder, cashews and coconut flour in a food processor and blend until you get a meal like texture
Add in the coconut oil and pulse a couple times until well blended
Add in the reserved date soaking water 1/2 teaspoon at a time until you have added enough until the mixture can be squashed and moulded into balls
Divide the mixture into 6 equal portions and form the balls
Place in the fridge for 2 hours to set before consuming

Nutritional Value per Ball:

Calories: 150
Total fats: 5.1g
Total carbohydrates: 16.7
Sugars: 11.8g
Protein: 10.6g

Recipe Notes:

Store in an air tight 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 protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code holly10 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.

Baked Raspberry Protein Cheesecake

Makes: 6

Ingredients:

125g cream cheese
160g raspberry high protein yoghurt
1 egg
2 scoops (60g) vanilla protein powder
1 teaspoon stevia (optional)
1/2 cup frozen raspberries, roughly chopped

Method:

Preheat the oven to 160 degrees Celsius and place a silicon muffin tray on a baking tray
Place the cream cheese, yoghurt, egg, protein powder and stevia in a blender or food processor and blend until perfectly smooth
Pour the mixture evenly between the six wells in silicon muffin tray
Evenly sprinkle the chopped raspberries into the cheesecake mixture and gently stir
Bake for approximately 20-25 minutes until the outside edge is set with a gentle wobbled in the middle
Allow to cool for 30 minutes before placing in the fridge for a minimum of 2 hours to set.

Nutritional Value per Cheesecake:

Calories: 130
Total fats: 6.2g
Carbohydrates: 4g
Sugar: 2.8g
Protein: 12.5g

Recipe Notes:

• Store in an airtight container in the fridge for up to 5 days

• This recipe is freezer friendly however best served fresh

• 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 holly10 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.

Latte Protein Panna Cotta

Makes: 6

Ingredients:

1 cup strong black coffee
1 teaspoon sweetener (optional)
1 & 1/2 teaspoons powdered gelatine
160g vanilla YoPro yoghurt
1/2 cup milk
2 scoops (60g) vanilla protein powder

Method:

Dissolve the sweetener and gelatine in the boiling black coffee until full dissolved, make the coffee as strong or weak to suit your tastes
Place the yoghurt, milk and protein powder in a blender and process until smooth
Mix the coffee and the yoghurt mixtures together and whisk well
Pour the mixture evenly between 6 silicon muffin cups
Place in the fridge covered to set for a minimum of 4 hours or preferably overnight.

Nutritional Value per Panna Cotta:

Calories: 75
Total fat: 0.8g
Total carbohydrates: 3.7g
Sugars: 3g
Protein: 13.2g

Recipe Notes:

Store covered in the fridge within the mounds for a maximum of 7 days
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 holly10 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.

Baked Passionfruit Protein Cheesecake

Makes: 6

Ingredients:

125g cream cheese
160g Passionfruit YoPro yoghurt
1 egg
2 scoops (60g) vanilla protein powder
1 teaspoon stevia (optional)
6 teaspoons Passionfruit pulp

Method:

Preheat the oven to 160 degrees Celsius and place a silicon muffin tray on a baking tray
Place the cream cheese, yoghurt, egg, protein powder and stevia in a blender or food processor and blend until perfectly smooth
Pour the mixture evenly between the six wells in silicon muffin tray
Spoon in a teaspoon of Passionfruit pulp into each muffin cup
Bake for approximately 15-20 minutes until the outside edge is set with a gentle wobbled in the middle
Allow to cool for 30 minutes before placing in the fridge for a minimum of 2 hours to set.

Nutritional Value per cheesecake:

Calories: 144
Total fat: 7.6g
Total carbs: 3.2g
Sugars: 2.2g
Protein: 13.8g

Note: nutritional Value does not included the Passionfruit topping in the picture

Recipe Notes:

Store in an airtight container in the fridge for up to 5 days
This recipe is freezer friendly however best served fresh
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 holly10 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.

PB Protein Cookies

Makes: 15

Ingredients:

200g natural smooth peanut butter
2 scoops (60g) vanilla protein powder
1 eggs
2 tablespoons milk
2 tablespoons dark chocolate chips
Pinch of salt

Method:

Preheat the oven to 180 degrees Celsius and line a tray with baking paper
Place all ingredients except the milk into a large bowl and mix until well combined
Gradually add the milk until the mixture balls together into a dough like consistency (the amount of milk may vary depending on the type of peanut butter used)
Roll the dough into 15 even sized balls and place on the baking tray with 4-5cm between each dough ball
Lightly spray the tip of a fork with cooking spray and press down onto each dough ball to slightly flatten

Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

Calories: 112
Total fats: 7.5
Total carbohydrates: 3G
Sugars: 1.8g
Protein: 7.8g

Recipe Notes:

Store in an air tight container for up to 7 days……if they last that long!!
This recipe is freezer friendly to be consumed within 6 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 holly10 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.

Classic Protein Bliss Balls

Makes: 20

Ingredients:

150g pitted dates
1/3 cup raw cashews
1/3 cup raw almonds
1/3 cup walnuts
3 scoops (90g) chocolate protein powder
2/3 cup shredded coconut
1/3 cup coconut flour
1 tablespoon cacao
75ml melted coconut oil
1/4 cup desiccated coconut

Method:

Place the pitted dates in a heat proof bowl, cover with 2/3 cup of boiling water and soak for 30 minutes
As the nuts, protein powder, shredded coconut, coconut flour and cacao in a food processor and process until the nuts are roughly chopped
Drain the dates from the liquid, ensuring you reserved the liquid for later
Add the drained dates to the food processor with the melted coconut oil and process until it comes together
Gradually add in the reserved liquid in teaspoons quantities until you can pinch the mixture and tightly roll into a bowl (this recipe used approximately 2 & 1/2 tablespoons liquid)
Roll approximately a tablespoon of mixture into a ball using damp hands
Roll in the desiccated coconut
Place in the fridge to chill for a minimum of 30 minutes before enjoying

Nutritional Value per Ball:

Calories: 132
Total fats: 8.7g
Total carbohydrates: 8.4g
Sugars: 5.4g
Protein: 5.9g

Recipe Notes:

Store in an air tight container in the fridge for a maximum of 5 days
Store in a zip lock bag in the freezer for a maximum of 6 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 holly10 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.

Apple Wonton Pies

Makes: 6

Ingredients:

12 wonton wrappers
3 large apples
1 tablespoons butter (or coconut oil)
1 tablespoon xylitol (or low calorie sweetener of your choice)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/4 teaspoon ground cloves

Method:

Peel and core the apples, roughly chopping into the same size pieces
Place in a small saucepan with the butter, xylitol and 2 tablespoons of water and simmer for 3-5 minutes until the apples are slightly softened
Add in the spices and simmer for another 1-2 minutes until aromatic
Set the mixture aside to cool while you preheat the oven to 180 degrees Celsius and prepare a 6 silicon muffin tray by spraying with cooking spray and lining each well with a wonton wrapper
Spoon the mixture evenly between the 6 wonton wrapper
Place a second wonton wrapper on top of the apple filling pressing down around the edges to seal then fold the lid over to fully seal the pie

Lightly brush the top of the pies with egg wash or milk
Bake for 15-20 minutes until golden.

Nutritional value per pie:

Calories: 92
Total fat: 1.1g
Total carbohydrates: 20.2g
Sugars: 8.5g
Protein: 1.5g

Recipe Notes:

Store in an air tight container in the fridge for a maximum of 5 days
This recipe is 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.

Protein Pancake

Makes: 2

Ingredients:

1 egg white
2 tablespoons milk
1 scoop (30g) vanilla protein powder
1 tablespoons almond meal
1 teaspoon baking powder

Method:

Whisk the egg white until light, fluffy and aerated
Add the remaining ingredients and fold through until just combined
Allow to sit for 5 minutes and the quickly stir again
Place half of the batter in a mini frying pan that has been spray with cooking spray and cook over a medium low heat until the mixture bubbles through, approximately 2 minutes
Gently flip the pancake and cook for another 1-2 minutes
Turn the pancake out onto your serving plate
Top the pancake with your choice of topping, picture shown has served with high protein yoghurt, fresh berries and sugar free maple syrup.

Nutritional Value per pancake (pictured toppings not included):

Calories: 96
Total fats: 2.2g
Total carbohydrates: 2g
Sugars: 0.8g
Protein: 16.1g

Recipe Notes:

Best served fresh
Store the batter covered in the fridge for up to 3 days, gently mix the batter before cooking after being stored
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.

Protein Brownie

Makes: 3

Ingredients:

12 squares sugar free dark chocolate (approx 45g)
1 1/2 teaspoon coconut oil
1 egg yolk
1 scoop (30g) chocolate protein powder
1 tablespoon coconut flour
3 tablespoons milk

Method:

Preheat the oven to 160 degrees Celsius and gently spray 3 wells of a silicon mini loaf tray
Break the chocolate up into squares and place in a microwave proof bowl
Heat the chocolate in 15 second increments stirring well between until just melted
Add in the coconut oil and stir through until the oil is melted
Add the egg yolk and whisk until smooth
Add in the remaining ingredients and stir until you have a thick smooth batter
Pour evenly between the prepared tray
Bake for 12-15 minutes until just baked or slightly under baked if you prefer them slightly chewy
Allow to cook slightly before removing from the mini loaf tray
Delicious served cold or warm.

Nutritional Value per serve:

Calories: 115
Total fats: 6.4g
Total carbohydrates: 3.2g
Sugars: 1.3g
Protein: 10.7g

Recipe Notes:

Store in an airtight container under 27 degrees for a maximum of 2 days
This recipe is freezer friendly but best served warmed after defrosting
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.

Protein Almond Bread

Makes: 24

Ingredients:

1/2 cup egg whites
3 scoops (90g) pure protein powder
1/4 cup low calorie sweetener
3 tablespoons coconut flour
1 tablespoon sugar free maple syrup
1 tablespoon almond milk
250g almonds

Method:

• Preheat oven to 180 degrees Celsius.

• Beat egg whites with an electric beater until soft peaks are formed then gradually add sweetener and beat until all dissolved and finally gently fold in the protein powder, coconut flour, syrup and almonds using a spatula.

• Spread mixture into a greased log tin and bake for 180 degrees for 30 minutes.

• Remove from the loaf tin and allow to fully cool on a wire rack.

• Cut the entire loaf into very thin slices, this is easiest when using an electric knife.

• Place slices in a single layer onto oven trays and bake at 150 degrees Celsius for 30-35 minutes or until dry and crisp.

Nutritional Value per slice:

Calories: 81
Total fats: 5.4g
Total carbohydrates: 3G
Sugars: 0.9g
Protein: 5.7g

Recipe Notes:

Store in an air tight container for up to 2 weeks
This recipe is not freezer friendly well fully prepared but the slices can be frozen prior to the second bake and to complete the final cooking process once defrosted.
Almond milk can be interchanged with any milk of your preference.
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.