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.

Christmas Cake (protein enriched)

Makes: 12 portions

Ingredients:

• 250g mixed dried fruit
• 1 & 1/2 cups milk (of your choice)
• 150g mixed chopped nuts
• 3 scoops (90g) chocolate protein powder
• 1/4 cup coconut flour
• 1 teaspoon baking powder

Method:

• Place the dried fruit in a mixing bowl and cover with 1 cup of milk and soak overnight
• Preheat oven to 170 degrees Celsius and prepare either a 6 silicon muffin tray or 2 miniature spring form pans by spraying with cooking spray
• Add the chopped nuts, protein powder, coconut flour, baking flour and remaining 1/2 cup of milk to the mixing bowl
• Mix with a spatula until well combined
• Evenly spoon into the prepared cooking vessels
• Bake for 20 minutes for the muffin tray or 25-30 minutes for mini cakes
• Allow to cook in the Cake tin for 15 minutes before transferring to a wire rack to cool completely.

Nutritional Value per portion:

• Calories: 176
• Total fat: 6.7g
• Total carbohydrates: 17g
• Sugars: 9.6g
• Protein: 11g

Recipe Notes:

• Store in an airtight container storing under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly, to be consumed in 6 months
• Also delicious served warm with custard or ice cream
• 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.

Lemon Panna Cotta

Makes: 6

Ingredients:

• 1 satchel of diet lemon jelly
• 1 cup boiling water
• 170g natural high protein yoghurt
• 80ml milk
• 2 scoops (60g) vanilla protein powder

Method:

• Place the jelly crystals in a heat proof bowl and add the boiling water mixing until well combined and all jelly crystals have dissolved, set aside to cool slightly(approximately 5 minutes)
• Add the yoghurt, milk and protein powder into a blender and process until foamy and well combined
• Pour the milky mixture into the jelly crystals and mix until well combined
• Place a silicon muffin tray on a secure base or baking tray and pour the Panna Cotta mixture evenly between 6 muffin holes
• Place in the fridge to set for a minimum of 4 hours but preferably overnight
• To serve, gently turn the Panna Cotta out directly onto your serving plate, you will not be able to move the Panna Cotta once it has been removed from the mould.

Nutritional Value per portion:

• Calories: 60
• Total fat: 0.3g
• Total carbohydrates: 1.7g
• Sugars: 1.1g
• Protein: 11.8g

Recipe Notes:

• Store in the silicon muffin tray in the fridge covered with plastic wrap until you are ready to served for a maximum of 5 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 Bark

Makes: 36 pieces

Base ingredients:

• 180g 70% cocoa dark chocolate
• 1 & 1/2 tablespoons coconut oil
• 3 scoops (90g) chocolate protein powder

Pictured Topping ingredients:

• 3 tablespoons slithered almonds
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped dried cranberries
• 2 tablespoons sultanas

Method:

• Prepare a baking tray or solid chopping board by lining with baking paper
• In a microwave proof bowl place the chocolate that has been chopped or broken up, with the exception of approximately 1 row (30-50g) with the coconut oil
• Place in the microwave for 30 seconds, remove and stir well
• Place the bowl back into the microwave in 15 second bursts stirring well between each burst until the mixture is fully melted and well combined
• Add in the last of the chopped up chocolate and protein powder stirring through with a spatula until the remaining chocolate is melted and the protein powder is well mixed through
• Evenly spread the mixture over the baking paper into an even thickness in a rectangle shape approximately 25 x 20cm in size
• Evenly sprinkle your toppings of choice over the top of the chocolate square and gently press in with your finger tips
• Place in entire tray in the fridge for a minimum of 4 hours but preferably overnight
• 
• When set break the bark up into evenly sized pieces approximately 2cm in size

Nutritional Value per piece (plain Bark without any toppings):

• Calories: 44
• Total fat: 2.6g
• Total carbohydrates: 1.9g
• Sugars: 1.5g
• Protein: 2.5g

Recipe Notes:

• Topping can be alternated to your toppings of choice between: dried fruit, nuts, seeds, sugar free lollies and marshmallows, crushed biscuits etc
• Store in an airtight container in the fridge for up to 2 weeks
• 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 Veggie Muffins

Makes: 12

Ingredients:

• 80g carrot, grated
• 80g zucchini, grated
• 80g Pumpkin, grated
• 1 small onion, finely diced
• 1 garlic clove, finely diced
• 125g creamed corn
• 1/2 cup grated cheese
• 1/2 cup ricotta cheese
• 2 egg, lightly beaten
• 3 scoops (90g) pure protein powder
• 1 cup wholemeal SR flour
• 1 teaspoon baking powder
• Salt & pepper, to taste

Method:

• Preheat the oven to 180 degrees Celsius and prepare a 12 hole silicon muffin tray by lightly spraying with cooking spray
• Add all the ingredients into a mixing bowl and stir until well combined
• Spoon the mixture evenly between the 12 muffin holes and bake for 25-30 minutes until golden brown and a cake skewer comes out clean.
• Allow to cool in the muffin tray for at least 10 minutes before transferring to a wire rack to cool completely
• Delicious served cold or warm with some cream cheese.

Nutritional Value per muffin:

• Calories: 130
• Total fats: 4.3g
• Total carbohydrates: 10.6g
• Sugars: 1.6g
• Protein: 11.5g

Recipe Notes:

• Store in an air tight container below 27 degrees 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 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 Cheesecakes

Makes: 12 mini cheesecakes

Base Ingredients:

• 1/2 cup almond meal
• 1 scoop (30g) Chocolate protein powder
• 1 teaspoon stevia (or low calorie sweetener of your choice)
• 1 tablespoon cacao
• 1 tablespoon coconut oil, melted
• Up to 2 tablespoons water

Topping ingredients:

• 1/4 cup boiling water
• 2 teaspoons gelatine powder
• 300ml thickened cream
• 125g cream cheese
• 1 tablespoon stevia (or low calorie sweetener of your choice)
• 3 scoops (90g) honeycomb protein powder

Method:

• To prepare the base mix the almond meal, chocolate protein powder, stevia and cacao until well mixed
• Add in the melted coconut oil and stir
• Gradually add water 1/2 teaspoon at a time until the mixture just comes together to form a ball
• Divide the mixture into 12 even portions and press into the bases of your mini cheesecake tin
• Place in the fridge for 20 minutes to set slightly
• To prepare the topping mix the gelatine powder into the boiling water and mix until completely dissolved, set aside to cool slightly
• In a large mixing bowl use electric beaters to beat the cream until peaks form
• In a second mixing bowl use the same beaters to mix the cream cheese, protein powder and stevia until well combine, slowly pour in the gelatine mix until continue to beat until evenly mixed through
• Using a spatula fold the honeycomb cream cheese mixture through the whipped cream until just combined
• Spoon the mixture evenly over the top of the bases
• Refrigerate for a minimum of 4 hours or until the topping has set.

Nutritional Value per cheesecake:

• Calories: 203
• Total fat: 15.9g
• Total carbohydrates: 2.8g
• Sugars: 1.4g
• Protein: 12g

Recipe Notes:

• Store in an air tight container in the fridge for up to 5 days
• This recipe is freezer friendly to be consumed within 6 months but best served fresh
• Stevia can be replaced with any low calorie sweetener of your choice and can be increase or reduced to suit your palate
• 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.

Cheesy Cauliflower and Broccoli Soup

Serves: 2

Ingredients:

• 100g Broccoli
• 100g Cauliflower
• 2 garlic cloves
• 1 vegetable stock cube
• 1 scoop (30g) pure protein powder
• 1/4 cup smooth ricotta cheese
• 2 tablespoons grated Parmesan cheese

Method:

• Cut the Broccoli and Cauliflower into small even sized pieces place in a small saucepan with the garlic and stock cube
• Add water so it is just level with the top of the vegetables and simmer until the vegetables are cooked through, the time will vary depending on how large the pieces are
• Place the contents of the saucepan into a blender, cooking liquid included and process until smooth
• Add in the protein powder, Ricotta cheese and Parmesan cheese and process further until smooth and creamy
• Serve immediately

Nutritional Value per serve:

• Calories: 156
• Total fat: 4.1g
• Total carbohydrates: 10.1g
• Sugars: 3.9g
• Protein: 19.7g

Recipe Notes:

• Store covered 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 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 Protein Panna Cotta

Makes: 6

Ingredients:

• 1 & 1/2 teaspoons powdered gelatine
• 1/2 cup boiling water
• 170ml Chobani natural yoghurt
• 1 scoop (30g) chocolate protein powder
• 1 tablespoon cacao
• 1 teaspoon of stevia (or any low calorie sweetener of your choice)

Method:

• Place the gelatine in a small heat proof mixing bowl with the boiling water and whisk with a fork until well combined
• In a large mixing bowl add the yoghurt, protein powder, cacao and stevia and whisk until well combined and smooth
• Gradually pour in the gelatine mixture continually whisking until well combined and smooth with no lumps
• Pour the mixture gently between 6 invisibly ramekins or silicon muffin cups
• Place in the fridge for a minimum of 4 hours but preferably overnight to set
• To plate the Panna Cotta place the ramekin of silicon muffin cup into a bowl or plate of boiling water for a few seconds to loosen on the outside
• Turn the Panna Cotta on to your serving plate and enjoy

Nutritional Value per Panna Cotta:

• Calories: 36
• Total fats: 0.2g
• Total carbohydrates: 1.6g
• Sugars: 0.7g
• Protein: 7.6g

Recipe Notes:

• Store in the ramekin and/or silicon muffin cup in the fridge for up to 5 days, turn out as you wish to serve.
• This recipe is not freezer friendly
• Add more stevia (or low calorie sweetener of your choice) to suit your flavour preferences
• Picture shown has the Panna Cotta served with shaved dark chocolate and some marscapone
• 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.

Roast Sweet Potato and Carrot Soup

Makes: 2 serves

Ingredients:

• 1 small sweet potato
• 1 small carrot
• 3 garlic cloves
• 1 cup chicken (or vegetable stock)
• 1 scoop (30g) pure protein powder

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Cut the sweet potato and carrots to similar sizes and place on the tray with the garlic
• Lightly spray with cooking oil and roast for 15-25 minutes, time will vary depending on the size of the vegetable pieces
• Add the Roasted Vegetables, heated stock and protein powder into a blender and process until smooth
• Serve immediately

Nutritional Value per serve:

• Calories: 147
• Total fat: 1.4g
• Total carbohydrates: 15.6g
• Sugars: 4.7g
• Protein: 14.9g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• can be stored frozen for up ton6 months
• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
• You can buy online from http://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

Chocolate Protein Ricotta

Serves: 1

Ingredients:

• 2 tablespoons smooth ricotta
• 1 tablespoon milk
• 1/2 scoop (15g) chocolate protein powder

Method:

• Place in a blender and process until well combined
• Pour into serving dish and set in the fridge for 2 hours minimum.

Nutritional Value per serve:

• Calories: 103
• Total fat: 1.9g
• Total carbohydrates: 2.7g
• Sugars: 2g
• Protein: 18.5g

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• Can also be frozen on ice-pop moulds for a treat on a hot day
• 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.