Baked Chocolate Protein Cheesecake

Baked Chocolate Protein Cheesecake

Makes: 8 portions

Ingredients:

200g cream cheese
1/4 cup natural yoghurt
1 espresso shot
1 egg
2 scoops (60g) chocolate protein powder
1 tablespoon cacao
3 teaspoons stevia (or sweetener of your choice)

Method:

Preheat the oven to 160 degrees Celsius and lightly spray two mini springform pans with cooking spray
Place all ingredients into a blender and process until well combined
Pour the batter evenly between the prepared mini pans
Bake for 25-30 minutes or until the outsides are set with a gentle wobble in the middle
Allow to cool to room temperature and then place in the fridge for at least 3 hours to set.

Nutritional Value per portion:

Calories: 104
Total fats: 7.1g
Total carbohydrates: 2.2g
Sugars: 1.1g
Protein: 8.8g

Recipe Notes:

Store in an airtight container in the fridge for a maximum of 5 days
This recipe is best served fresh
Picture shows the cheesecake served with fresh strawberries and mascarpone
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.

Raspberry Protein Balls

Makes: 18

Ingredients:

1 1/2 cup frozen raspberries
4 scoops (120g) vanilla protein powder
1 cup natural almonds
1 cup shredded coconut
1/2 cup coconut flour
1 tablespoon maple syrup
1/2 cup rolled oats
Up to 1/4 cup water

Method:

Place the frozen raspberries, protein powder, almonds, shredded coconut and coconut flour into a food processor and process until you have a fine meal texture
Add in the maple syrup and pulse the food processor until well combined
Add in the rolled oats and pulse to roughly chop but to retain some texture (should you prefer to have the oats ground to a mill add at the first step)
Gradually at water 1/2 tablespoon at a time until the mixture comes together to form a rollable dough
Roll the ball into even size balls slightly smaller than a golf ball, approximately 40g each.

Nutritional Value per Ball:

Calories: 118
Total fat: 6.2g
Total carbohydrates: 7.7g
Sugars: 1.9g
Protein: 8.3g

Recipe Notes:

Store in an air tight 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 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.

Honeycomb Protein Balls

Honeycomb Protein Balls

Makes: 8

Ingredients:

2 scoops (60g) honeycomb protein powder
1/3 cup rolled oats
1/3 cup coconut flour
2 tablespoons coconut oil
1 tablespoons honey
Up to 1 tablespoons water

Method:

Place the protein powder, oats and coconut flour in a food processor and blend until a meal like texture
Place the coconut oil and honey in a microwave proof bowl and heat on high for approximately 20 seconds or until melted
Add the dry mixture with the melted mixture and stir with a butter knife until the mixture comes together
If required add in water 1/8 teaspoon at a time until the mixture comes together and you can roll into balls.

Nutritional Value per Protein Ball:

Calories: 99
Total fat: 4.2g
Total carbohydrates: 7.1g
Sugars: 2.6g
Protein: 7.7g

Recipe Notes:

Store in an air tight container in the fridge for a maximum of 7 days
This recipe is freezer friendly to be consumed within 6 months
Picture shown has the protein balls rolled in desicatated coconut, this has not been included in the nutritional information
Protein powder used in the recipe is Protein Supplies Australia WPI Honeycomb Fast Release 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.

Honeycomb Mousse with Protein Crumble

Makes: 12

Mousse Ingredients:

1 cup thickened cream
1/2 cup natural yoghurt
2 scoops (60g) honeycomb protein powder
2 teaspoon gelatine
1/3 cup boiling water

Crumble Ingredients:

1/4 cup rolled oats
1 scoops (30g) chocolate protein powder
1 tablespoon cacao
2 tablespoons crushed nuts
2 tablespoons maple syrup

Method:

To make the Mousse dissolve the gelatine into the boiling water and then set aside
Using electric beater to whip the cream, fold through the yoghurt, protein powder and gelatine mix until well combined
Divide the mixture evenly between 12 containers, jars or cupcake cakes
To make the Crumble place the oats, protein powder and cacao into a blender and pulse a couple times to slightly chop the oats
Add the crushed nuts and maple syrup and use your fingers to clump the mixture together to form a Crumble
Sprinkle the Crumble evenly over the top of the Mousse.
Place on the fridge to set for a minimum of 4 hours but preferably overnight.

Nutritional Value per portion:

Calories: 124
Total fat: 7.7g
Total carbohydrates: 5.1g
Sugars: 3g
Protein: 8.1g

Recipe Notes:

Store in an airtight container in the fridge up to 7 days
This recipe is not suitable for the freezer
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 Jellies

Makes: 24

Ingredients:

4 scoops protein powder water
4 teaspoon powdered gelatine

Method:

Dissolve the protein powder in 1 cup of cold water until fully dissolved and set aside for 60 minutes or until the foam has settled
Line a brownie tin with plastic wrap
Dissolve the gelatine in 1 cup boiling water until well mixed
Combine the two mixtures together and whisk for 30 seconds until well mixed
Pour into the prepared tin and allow to set in the fridge overnight
Using a sharp knife with a hot blade to slice into 24 even sized pieces

Nutritional Value for Jellies:

Calories: 13
Total fat: 0.1g
Total carbohydrates: 0.1g
Sugars: 0g
Protein: 3.5g

Recipe Notes:

Store covered in the fridge for a maximum of 5 days
This recipe is not suitable for the freezer
The picture shown uses BODIEz Berry Protein Water powder.

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 Hotcakes

Protein Hotcakes
Makes: 2 large or 4 small

Ingredients:

2 egg whites
1 scoop (30g) vanilla protein powder
1/4 cup almond meal
1/2 teaspoon baking powder
1 tablespoon milk

Method:

Using electric mixers to beat the egg whites until you have stiff peaks
Fold through the remaining ingredients gently until well combined
Using a heavy based frying pan over a medium heat heat some cooking spray
Pour the batter into the frying pan, half the batter for large Hotcakes for 1/4 of the batter for small Hotcakes
Allow to become golden and until bubbles appear on the surface, approximately 1-2 minutes
Flip the Hotcakes gently and cook for another 1-2 minute until golden both sides

Nutritional Value per Hotcake (4):

Calories: 84
Total fats: 3.9g
Total carbohydrates: 2g
Sugars: 0.6g
Protein: 10.3g

Recipe Notes:

Store in an air tight container for up to 2 day
Batter can be also stored covered in the fridge for up to 2 days
The cooked Hotcakes are freezer friendly to be consumed within 5 months
Picture shows a large hotcake served with Passionfruit Protein Butter, strawberry with a drizzle of maple syrup and a sprinkle of pistachios.
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.

Passionfruit Protein Butter

Passionfruit Protein Butter

Makes: 10 x 25g portions

Ingredients:

170g Passionfruit pulp
1 tablespoon water
2 eggs
2 scoops (60g) pure protein powder
3 tablespoons xylitol*
2 tablespoons coconut oil, melted

*xylitol can be substituted with any low calorie artificial or natural sweetener of your choice

Method:

Place the water, eggs, protein powder and xylitol is a blender and process until smooth
Pour the egg mixture into a small heavy based sauce and add in the Passionfruit and mix until well combined
Turn the heat on and over a medium low heat, whisk for 1-2 minutes
Add the coconut oil and continually whisk for 5-10 minutes until thickened
Transfer to air tight container to cool completely, the Passionfruit Protein Butter will continue to thicken as it cools.

Nutritional Value per portion (25g):

Calories: 77
Total fats: 3.7g
Total Carbohydrates: 4.3g
Sugars: 2g
Protein: 6.9g

Recipe Notes:

Store in an air tight container in the fridge for a maximum of 7 days
This recipe is freezer friendly but is best fresh
To have a thinner final product add 1 tablespoon of water
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.

Apple Cinnamon Muffins with Walnut Crumble

Makes: 12

Muffin ingredients:

3 scoops (90g) vanilla protein powder
1/2 cup almond meal
1/2 cup coconut flour
2 teaspoon baking powder
2 teaspoons cinnamon
2 eggs
1/2 cup natural yoghurt
1 cup milk
2 apples, peeled

Crumble ingredients:

3/4 cup chopped walnuts
2 tablespoons coconut oil
1 tablespoon maple syrup

Method:

Preheat the oven to 180 degrees and prepare 12 muffin tray by lightly greasing
Place the protein powder, almond meal, coconut flour, baking powder and cinnamon in mixing bowl and mix well
In a small jug whisk together the eggs, yoghurt and milk until well combined
Add to the dry mixture and use a spatula to mix through until just combined
Grate one Apple and dice the second apples stirring through the muffin mixture, do not over mix
Evenly spoon the mixture into the prepared muffin trays
To make the crumble, stir the maple syrup through the chopped walnuts until well coated
Pour the melted coconut oil over the maple coated walnuts
Evenly spoon the Walnut crumble over the top of the muffins
Bake in the preheated oven for 20-25 minutes or until golden and a cake skewer comes out clean
Allow to cool in the muffin tray for 15 minutes before transferring to a wire rack to cool completely.

Nutritional Value per muffin (with the crumble):

Calories: 159
Total fats: 7.5g
Total carbohydrates: 15.4g
Sugars: 6.1g
Protein: 11.3g

Nutritional Value per muffin (without the crumble):

Calories: 129
Total fats: 4.6g
Total carbohydrates: 14.2g
Sugars: 5g
Protein: 11.2g

Recipe Notes:

Store in an air tight container below 17 degrees for a maximum of 5 days
This recipe is freezer friendly to be consumed within 6 months
Also delicious served warm
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 Jelly

Protein Jelly

Makes: 5 portions (approximately 110ml per portion)

Ingredients:

1 packet diet jelly
4 scoops BODIEz clear protein water powder
1 cup water
1 cup boiling water

Method:

Place 1 cup of water in a blender with the protein water powder and process until fully disbursed
The mixture will be very foamy, allow to sit for 60 minutes or until the foamy has gone
Add the jelly crystals into a heatproof container and add 1 cup of boiling water whisking until the jelly is fully dissolved
Add in the clear protein water and whisk until well mixed
Allow to sit for 10 minutes until the foam has again gone
Pour into serving bowls and set for 4 hours or preferably overnight before consuming.

Nutritional Value per portion:

Calories: 56
Total fat: 0g
Total Carbohydrates: 0.1g
Sugars: 0g
Protein: 13.2g

Recipe Notes:

Store covered in the fridge for a maximum of 7 days
This recipe is not suitable for the freezer
The picture shown uses aeroplane diet lite mango Passionfruit jelly crystals

Breakfast Protein Balls

Breakfast Protein Balls

Makes: 12

Ingredients:

1 cup toasted muesli
150g pitted prunes (or dates)
100g dried apricots
60g dried cranberries
5 scoops (150g) pure protein powder
1/4 cup honey
1 teaspoon vanilla
Pinch salt
Water

Method:

Place the muesli and dried fruit in a food processor and blend until smooth
Add in the protein powder and pulse until evenly mixed
Add in the honey, vanilla and salt until well mixed
Add in water 1/2 tablespoon at a time until the mixture pulls into 1 large ball
Roll the mixture into 12 evenly sized balls, approximately 60g each

Nutritional Value per Ball:

Calories: 173
Total fat: 2.4g
Total carbohydrates: 25.2g
Sugars: 17.7g
Protein: 12.2g

Recipe Notes:

Store in an air tight container in the fridge for up to 7 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 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.