Flexible Dieting Lifestyle
Cooking with Jordan Shalhoub!
updated
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#lowcalorie #pizza #pizzarecipe
0:00 - 0:44 Introduction
0:44 - 1:26 Pepperoni Pizza Pockets
1:26 - 2:15 The PizzaDilla
2:15 - 2:52 The 12” Classic Cheese Pizza
2:52 - 3:24 I made THIS for you…
3:24 - 4:03 The FDL 12” Pepperoni Pizza
4:03 - 4:44 Cheesy Garlic Breadsticks
4:44 - 5:26 Air Fryer Personal Pan Pepperoni Pizza
5:26 - 6:05 Air Fryer Cheesy Garlic Breadsticks
6:05 - 6:45 Homemade Pizza Bagel Bites
6:45 - 7:38 The 12” Cheeseburger Pizza
7:38 - 8:36 12” Buffalo Chicken Pizza
8:36 - 9:30 Garlic Naan Pizza
9:30 - 10:15 12” Oreo Protein Dessert Pizza
10:15 - 11:00 12” Cosmic Brownie Protein Dessert Pizza
11:00 - 11:38 Protein Cinnasticks
11:38 - 12:24 12” Chocolate Chip Cookie Dough Protein Dessert Pizza
12:24 - 13:05 Cauliflower Garlic Cheesy Breadsticks
13:05 - 13:50 Broccoli Crust Pepperoni Pizza
13:50 - 14:31 Supreme Cauliflower Crust Pizza
14:31 - 15:05 Pepperoni Pizza Gameday Sliders
15:05 - 15:36 Fruity Pebble Protein Dessert Pizza
15:36 - 16:07 OREO Cheesecake Protein Dessert Pizza
16:07 - 16:51 10g Carbs Pizza
16:51 - 17:34 Broccoli Frittata Pizza
17:34 - 18:16 Pepperoni Pizza Hot Pockets
18:16 - 18:54 Thin Crust Pizza Cone Dippers
18:54 - 20:00 End
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🥣 How to calculate cereal milk: (important to read!)
Since there will be calories added from the cereal to the cereal milk, I equated to about 10g of the cereal into the macros of any of the cereal milk ice cream flavors. It definitely could be more but about 1/5th of the cereal used is what I thought was a good and accurate estimate. This won’t be perfect but good enough!
Ninja Creami // Creami Recipes // Protein Ice Cream
#icecream #lowcalorie #ninjacreami
00:00 Introduction
00:16 Oreo Cookies & Cream Protein Ice Cream
01:00 I created THIS for you...
01:33 Strawberry Cheesecake Protein Ice Cream
02:14 Cinnamon Toast Crunch Cereal Milk Protein Ice Cream
03:02 Whole Pint Strawberry Italian Ice
03:38 How To Use The Ninja Creami
04:20 Cold Brew Coffee Protein Ice Cream
05:01 Biscoff Protein Ice Cream
05:37 Reese's Protein Ice Cream
06:17 Cinnamon Toast Crunch Cheesecake Protein Ice Cream
06:57 Fruity Pebble Cereal Milk Protein Ice Cream
07:42 Crunch Bar Protein Ice Cream
08:25 Apple Pie Protein Ice Cream
09:03 Pumpkin Pie Protein Ice Cream
09:37 Frosted Lemonade Protein Ice Cream
10:17 Whole Pint Watermelon Italian Ice
10:52 Cosmic Brownie Protein Ice Cream
11:26 Birthday Cake Batter Protein Ice Cream
12:01 Reese's Puff Cereal Milk Protein Ice Cream
12:46 Whole Pint Vanilla Ice Cream
13:23 Oreo Cereal Milk Protein Ice Cream
14:13 Ending of the video
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“FDL” saves you 15%
MACROS & DIRECTIONS! 👇
✅ Macros for the WHOLE 12” Cheese Pizza: 631 Cals, 71g Carbs, 15g Fat, 53g Protein
✳️ Ingredients:
70g Self Rising Flour (can sub with AP Flour but just sub in a big pinch of salt and 4g baking powder)
12g Coconut Flour
5g Nutritional Yeast
150g Plain Non Fat Greek Yogurt
75g Egg Whites
120g Low Fat Marinara
56g Part Skim Mozzarella
❇️ Directions:
1️⃣ Add your dry ingredients into your bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a thick paste consistency.
2️⃣ Add dough to the middle of a big piece of parchment paper. You want to spread this crust to about 12-13in. The spread of the crust is a skill you will get better at over time but the premise is spreading from the inside out in a circular motion to ensure you keep the edges thick for the crust.
3️⃣ Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 10 minutes or until crust is golden.
4️⃣ Take the crust off the parchment and add back to the pan. Add your toppings and add back to the oven till the toppings are golden.
5️⃣ Then slice up and enjoy!
#pizza #pizzalover #pizzarecipe
00:00 Introduction
00:25 Pizza in Austin, Texas
01:16 Making The Recipe
03:14 This is where things get...weird
04:43 Time To Build The Pizza
05:35 Secret Pro Tip...
06:14 The FINAL Product
06:52 Taste Test
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“FDL” saves you 15%
MACROS & DIRECTIONS! 👇
✅ Macros for the WHOLE Pint without Mix-ins:
297 Cals, 21g Carbs, 5g Fat, 42g Protein
✳️ Ingredients:
200g Fat Free Fairlife Milk
200g Unsweetened Vanilla Almond Milk
30g Chocolate Whey/Casein Blend Protein Powder (I use my brand aka @flex_brands aka the best protein for recipes in the game! “FDL” saves you 15%)
10g Brownie Batter Protein Cookie Butter Powder
8g Sugar Free/Fat Free White Chocolate Pudding Mix
5g Black Cocoa Powder
5g Zero Cal Sweetener of your choice
Pinch of Sea Salt
Mix-ins: 1/2 Cosmic Brownie
❇️ Directions:
1️⃣ Add all your ingredients into your pint (except mix-ins). Use small hand blender/milk frother and mix till smooth. It’s ok if there are little clumps.
2️⃣ Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
3️⃣ Then once frozen, add to your creami holster and do the “Ice Cream” function. All you need to do is that function one time and you are good to go! You might have to do a re-spin if it’s still crumbly but I didn’t have to as a heads up! Enjoy!
0:00 - 1:02 Introduction
1:03 - 2:20 History of Protein Ice Cream + Halo Top
2:20 - 2:52 The Problem with Halo Top...
2:52 - 4:44 I bought the Ninja Creami + I tested a bunch of recipes
4:44 - 7:24 Making The Recipe
7:24 - 8:33 Pro Tip when making Creami's + How To Freeze Your Creami Recipes
8:33 - 10:28 Thawing + Using The Ninja Creami
10:28 - 11:35 Mixing in The Cosmic Brownie + Final Product
11:35 - 12:56 Taste Test
12:56 - 14:19 Before you go...+ Ending
Ninja Creami Recipes // Ninja Creami // Ninja Creami Protein Ice Cream
#creami #icecream #macrofriendly
If you’re looking for more dessert, entree and low-calorie options, you’ve got to check out the FDL Recipe Database. This is our world-class app that is a convenient way to sort through every macro-friendly recipe we’ve ever made. Along with instant access to over 450+ recipes you’ll be included in our special FDL Inner Circle filled with like-minded healthy individuals looking to optimize their diet and health with foods they love!
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Baked Oatmeal Chocolate Chip Protein Cookie Skillet
Macros for the WHOLE Skillet w/out Ice Cream:
593 Cals, 74g Carbs, 16g Fat, 40g Protein!
Ingredients (makes 1 skillet):
60g Oats (I ground them into oat flour but this is optional)
15g Flex Vanilla Whey Protein Powder (or protein of your choice) Code "FDL" saves you 15% on proteincookiebutter.com
15g PB Party Protein Cookie Butter Powder
10g All Purpose Flour
6g Coconut Flour
4g Zero Cal Sweetener of your choice
5g Baking Soda
1 Large Egg
50g Unsweetened Apple Sauce
50g Plain NonFat Greek Yogurt
15g Mini Chocolate Chips
Directions:
1.) Preheat your oven to 350 Degrees F.
2.) Add all your dry ingredients into your bowl (except mini chocolate chips) and mix to avoid clumping. Now combine with your wet ingredients until you have a cookie dough like consistency.
3.) I used a 6.5in cast iron skillet to cook this in but you can use whatever baking dish you’d like. Spray your skillet with non stick cooking spray and add your dough.
4.) Bake for 15 minutes and then it’s time to enjoy! Add some ice cream on top for that nice warm/cold contrast!
*Bake time can vary depending on your oven and also what consistency you are looking for. If you want even more doughy, then go with 12ish minutes. If you want a hybrid of cookie and cake, then 15 minutes is that sweet spot.
* There are a few subs you can do to lower the cals but just be careful that it might mess with the consistency.
- You can sub All Purpose Flour for more Protein Powder if you want to up the protein and lower the carbs.
- If you do not have Protein Cookie Butter Powder, you can sub in Powdered PB.
- You can sub 50g Egg Whites for the Large Egg.
If you’re looking for more dessert, entree and low-calorie options, you’ve got to check out the FDL Recipe Database. This is our world-class app that is a convenient way to sort through every macro-friendly recipe we’ve ever made. Along with instant access to over 450+ recipes you’ll be included in our special FDL Inner Circle filled with like-minded healthy individuals looking to optimize their diet and health with foods they love!
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99/1 Lean Ground Turkey SMASH Burger
Macros for each Burger:
377 Cals, 30g Carbs, 7g Fat, 48g Protein!
*Added 1g Fat per burger for the cooking spray
Ingredients (makes 3 Burgers):
16oz 99/1 Lean Ground Turkey
60g Roasted Red Peppers (I used jarred ones from store)
Fresh Chopped Parsley & Cilantro
Fresh Chopped Green Onion
Sea Salt
15g Panko Bread Crumbs
*Used a regular Brioche Bun which was 150 cals, 30g Carbs, 3g Fat, 5g Protein
Crispy Purple Sweet Potato Fries
Macros for the 1/4 the Batch:
173 Cals, 40g Carbs, 1g Fat, 2g Protein
*Added 1g Fat for each serving from the butter spray
Ingredients:
1 Large Purple Sweet Potato (about 500g)
Non Stick Butter Spray
Sea Salt
If you want more low-calorie, macro-friendly recipes including savory entrees, desserts, breakfast recipes and more, you’ve got to check our newest innovation. The “FDL Database” is the ultimate platform for easy search and use for over 480 of our best creations.
It features: new recipes uploaded every week, instant access to all of Zach’s new creations, calorie and macro breakdown of all recipes, step by step instructions on how to make recipes, video tutorial to nail every single recipe, Exclusive Discord Community for app and recipe suggestions, recipe troubleshooting, giveaways and more!
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Pumpkin Spice Protein Donut Holes
Macros for each Donut Hole w/Glaze (makes 45):
26 Cals, 4.25g Carbs, 0.2g Fat, 1.75g Protein
Macros for the WHOLE Batch w/out glaze
942 Cals, 138g Carbs, 10g Fat, 75g Protein
Macros for the WHOLE Batch w/Glaze:
1209 Cals, 197g Carbs, 10g Fat, 75g Protein
*I’d estimate that at the most, half of the glaze was actually on the donuts. Most falls off when letting them set on the rack. And also had a good bit left in the bowl. It’s a thin glaze as you can see
Ingredients:
120g Self Rising Flour (can sub with All Purpose Flour but just use 12g Baking Powder if you do)
30g Whey/Casein Blend Vanilla Protein Powder
30g Pumpkin Pie Protein Cookie Butter Powder
36g Coconut Flour
6g Zero Cal Sweetener of your choice
Dash of Pumpkin Spice
Even Smaller Dash of Nutmeg
200g Plain Non Fat Greek Yogurt
80g Pumpkin Puree
Glaze:
120g Powdered Sugar
20ml Unsweetened Vanilla Almond Milk
Directions:
1.) Add all your dry ingredients into your food processor and pulse a few times to combine the dry ingredients to avoid clumping.
2.) Add your greek yogurt and pumpkin to the food processor with the dry ingredients and pulse till all is combined into a big dough ball. Add dough to the freezer for 15-20 minutes to cool or until no longer still to the touch.
3.) Now take your dough and take little pieces of and roll into donut hole size balls. You’ll make around 45 donut holes. These will rise when cooking so think a little bit smaller than a normal donut hole.
4.) Spray the tray of your air fryer with non stick cooking spray and then add half your batch to the air fryer. Spray the tops with non stick cooking spray and then air fry on 350 Degrees F for 5 Minutes.
5.) While those are cooking, whip up a quick glaze by adding your powdered sugar into a bowl along with your 20ml of almond milk. Be careful to not add more than what I said! The tiniest bit extra can make it very watery.
6.) Once donut holes have cooled for about 10 minutes, toss in your glaze and then let sit on a wire rack to let the icing set. You’ll only end up getting about half the icing on the donuts because the other half will drip off.
7.) Then it’s time to enjoy!
*These are best the day of or the next day! They tend to dry out the further you get away from the conception. Just keep that in mind! You can scale down the recipe to make smaller batches if you want to not have any leftovers.
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Pumpkin Spice Protein Frappucino
Macros for the WHOLE 16oz Frap:
136 Cals, 6g Carbs, 4g Fat, 19g Protein!
Yes not 100 cals exactly! It’s a better clickbaity title so forgive me for I have sinned :)
*Macros are for 2/3rds of the recipe because it makes about 24oz.
Ingredients:
20g Vanilla Whey/Casein Blend Protein
12g Pumpkin Spice Protein Cookie Butter Powder
2g Zero Cal Sweetener of your choice
Dash of Pumpkin Spice (can add more if you want)
1 Cup Unsweetened Vanilla Almond Milk
½ Cup Coffee of your choice (make sure it’s cold!)
50g Pumpkin Puree
- You can sub any flavor cookie butter flavor to change up the flavor!
- If you do not have cookie butter, sub with a vegan vanilla protein powder. You won’t get as strong of pumpkin flavor so maybe sub in the pumpkin pie extract.
- This can 100% be made dairy free if you want to sub in a vegan vanilla protein powder. I highly suggest snagging some of mine! Best in the game not even close! “FDL” saves you 15%
proteincookiebutter.com/collections/protein-powder/products/slow-churn-vanilla-ice-cream-vegan-protein
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500 Cal Crunch Wrap Supreme
Macros for the WHOLE Crunch Wrap (2 halves):
503 Cals, 45g Carbs, 19g Fat, 38g Protein
Ingredients (makes 2 Crunch Wrap Supremes):
2 Large Flour Tortillas (mine had 34g carbs per)
2 Tostadas
10oz 96/4 Lean Ground Beef
42g 2% Mexican Cheese
42g Avocado
Lettuce
Fresh Chopped Tomatoes
Yellow Mustard (for ground beef)
Sea Salt, Garlic Powder
10g Sriracha
Deli Fresh Crunch Wrap Supreme
Macros for the WHOLE Crunch Wrap (2 halves):
508 Cals, 47g Carbs, 17g Fat, 44g Protein!
Ingredients (makes 2 Crunch Wrap Supremes):
2 Large Flour Tortillas (mine had 34g carbs per)
2 Tostadas
10oz Boars Head Oven Roasted Turkey Breast
42g 2% Mexican Cheese
42g Avocado
Lettuce
Roasted Red Peppers
10g Sriracha
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Snag some Protein Cookie Butter and/or Protein Powder!
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No Bake Protein Oatmeal Chocolate Chip Cookie Dough
Macros for the WHOLE Bowl:
473 Cals, 48g Carbs, 14g Fat, 40g Protein
Ingredients:
40g Old Fashioned or Quick Oats
30g Vegan Vanilla Protein Powder (I use my brand Flex Brands)
12g Salted Caramel Protein Cookie Butter Powder (Vegan one!)
10g Powdered PB
3g Zero Cal Sweetener of your choice
200ml Unsweetened Vanilla Almond Milk
15g Mini Chocolate Chips
No Bake OREO Protein Oatmeal Cookie Dough
Macros for the WHOLE Bowl:
456 Cals, 52g Carbs, 12g Fat, 39g Protein
Ingredients:
40g Old Fashioned or Quick Oats
30g Vegan Chocolate Protein Powder (I use my brand Flex Brands)
12g Brownie Batter Protein Cookie Butter Powder (Vegan one!)
10g Black Cocoa Powder
3g Zero Cal Sweetener of your choice
200ml Unsweetened Vanilla Almond Milk
1.5 Reduced Fat OREOs
#oatmeal #macrofriendly
If you’re looking for more dessert, entree and low-calorie options, you’ve got to check out the FDL Recipe Database. This is our world-class app that is a convenient way to sort through every macro-friendly recipe we’ve ever made. Along with instant access to over 450+ recipes you’ll be included in our special FDL Inner Circle filled with like-minded healthy individuals looking to optimize their diet and health with foods they love!
flexibledietinglifestyle.com/app-preview
Sign up for my Newsletter for new exciting things!
http://www.FlexibleDietingLifestyle.com
Snag some Protein Cookie Butter!
proteincookiebutter.com
Check me out on IG and TikTok!
instagram.com/theflexibledietinglifestyle
vm.tiktok.com/ZMeW931Yg
Amazon Storefront for all my Kitchen Gadgets:
amazon.com/shop/theflexibledietinglifestyle?listId=2K8OI5VMGWUOR&ref=idea_share_inf
Music from the Homie:
youtube.com/c/FantomXXX
Less than 400 Cal Breakfast Wrap!
Macros per Wrap (2 halves):
383 Cals, 24g Carbs, 15g Fat, 38g Protein
Ingredients (Makes 2 Wraps):
2 Josephs Lavash Breads (shop.josephsbakery.com/products/flax-oat-bran-whole-wheat-lavash)
300g Egg Whites
1 Large Egg
2 Laughing Cow Cheese Wedges
20g Green Onion
Pinch of Parsley
30g Roasted Red Peppers
42g 2% Shredded Colby Jack Cheese
56g Avocado
20g Sriracha
EASY Crispy Potatoes
Macros for all the potatoes:
262 Cals, 54g Carbs, 3g Fat, 6g Protein!
*Added 3g fat to the macros for the cooking spray
Ingredients:
1 Medium Russet Potato (300g)
Non Stick Butter Cooking Spray
Sea Salt
Bacon, Egg & Cheese Breakfast Burrito
Macros for each Burrito (2 halves):
428 Cals, 30g Carbs, 16g Fat, 42g Protein
Ingredients (makes 2 Burritos):
2 Josephs Lavash Breads
300g Egg Whites
1 Large Egg
4 Slices Center Cut Bacon
1.5oz Avocado
30g Roasted Red Peppers
42g 2% Mexican Cheese
Fresh Chopped Cilantro & Parsley
100g EASY Crispy Potato Recipe
20g Sriracha
If you’re looking for more dessert, entree aInd low-calorie options, especially with summer in full force, we’ve got you covered with the Steal of the Summer!
MY Biggest Recipe Book Sale EVER
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Sang some of my Brand New Whey/Casein Blend Protein Powder! "FDL" saves you 15%!
proteincookiebutter.com/collections/protein-powder/products/slow-churn-vanilla-ice-cream-whey-protein
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Snag some Protein Cookie Butter!
proteincookiebutter.com
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Music from the Homie:
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No Bake Protein Chocolate Cookie Dough Donuts
Macros for each Cookie Dough Doughnut:
209 Cals, 17g Carbs, 5g Fat, 24g Protein
Ingredients:
45g Whey/Casein Blend Vanilla Protein Powder (I used Flex Brands. “FDL” saves you 15%)
45g PB Party Protein Cookie Butter Powder
25g Coconut Flour
4g Zero Cal Sweetener of your choice
115g Plain Non Fat Greek Yogurt
30g Mini Chocolate Chips
No Bake Protein OREO Cookie Dough Donuts
Macros for each Cookie Dough Doughnut:
204 Cals, 17g Carbs, 4g Fat, 25g Protein
Ingredients:
45g Whey/Casein Blend Chocolate Protein Powder (I used Flex Brands. “FDL” saves you 15%)
45g Brownie Batter Protein Cookie Butter Powder
25g Black Cocoa Powder
4g Zero Cal Sweetener of your choice
115g Plain Non Fat Greek Yogurt
2.5 Oreos
If you’re looking for more dessert, entree aInd low-calorie options, especially with summer in full force, we’ve got you covered with the Steal of the Summer!
MY Biggest Recipe Book Sale EVER
flexibledietinglifestyle.com/steal-of-the-summer-2
Check me out on IG and TikTok!
instagram.com/theflexibledietinglifestyle
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Sign up for my Newsletter for new exciting things!
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Snag some Protein Cookie Butter!
proteincookiebutter.com
Amazon Storefront for all my Kitchen Gadgets:
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Music from the Homie:
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Hot Fudge Sundae Protein Pop Tarts
Macros per Protein Pop Tart:
194 Cals, 19g Carbs, 2.5g Fat, 24g Protein
Ingredients for Pop Tart Dough:
70g All Purpose Flour
30g Whey/Casein Blend Vanilla Protein Powder (I use Flex Brands aka My Brand aka Best/Most Versatile Protein in the game. "FDL" saves you 15%. Can be found on ProteinCookieButter.com)
20g Brownie Batter Protein Cookie Butter Powder
20g Black Cocoa Powder
20g Almond Flour
8g Zero Cal Sweetener of your choice
140g Plain Non Fat Greek Yogurt
Ingredients for Protein Cheesecake Filling & Frosting (will only use half of this recipe for the pop tarts):
220g Fat Free Cream Cheese
227g Plain Non Fat Greek Yogurt
60g Whey/Casein Blend Vanilla Protein Powder (I use Flex Brands)
8g Zero Cal Sweetener of your choice
Ingredients for Chocolate Icing (will only use half of this recipe for the pop tarts):
30g Whey/Casein Blend Vanilla Protein Powder
15g Powdered Sugar
10g Black Cocoa Powder
4g Sugar Free/Fat Free Vanilla Pudding Mix
About 100ml Unsweetened Almond Milk (could be a tad bit more or less so just add a little bit at a time till you get the icing consistency)
Additional Toppings:
5g Sprinkles per Pop Tart
If you’re looking for more dessert, entree and low-calorie options, especially with summer in full force, we’ve got you covered with the Steal of the Summer!
MY Biggest Recipe Book Sale EVER
flexibledietinglifestyle.com/steal-of-the-summer-2
Check me out on IG and TikTok!
instagram.com/theflexibledietinglifestyle
vm.tiktok.com/ZMeW931Yg
Sign up for my Newsletter for new exciting things!
http://www.FlexibleDietingLifestyle.com
Snag some Protein Cookie Butter!
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Crispy Waffle Hashbrowns
Macros for each Waffle Hashbrown:
83 Cals, 17g Carbs, 1g Fat, 2g Protein
Ingredients (makes 8):
2 Medium Size Russet Potatoes (about 700g Total)
12g Corn Starch
Sea Salt
Garlic Powder
Non Stick Butter Spray (added 1g Fat per Hashbrown)
Crispy Waffle Hashbrowns as Buns Breakfast Sandwich
Macros for each Egg White Patty:
81 Cals, 0g Carbs, 1g Fat, 18g Protein
Macros for the WHOLE Breakfast Sandwich:
317 Cals, 34g Carbs, 9g Fat, 25g Protein
Ingredients for Egg White Patties:
150g Egg Whites Per Egg White Patty
7g 2% Colby Jack Cheese
Sea Salt & Black Pepper
Ingredients for the rest of the Sandwich:
2 Waffle Hashbrowns
½ Slice 2% Colby Jack Cheese
21g Avocado
If you’re looking for more dessert, entree and low-calorie options, especially with summer in full force, we’ve got you covered with the Steal of the Summer!
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Egg White Omelette Quesadilla and Fries
Macros for Whole Egg White Omelette Quesadilla:
271 Cals, 3g Carbs, 8g Fat, 39g Protein
Macros for the WHOLE Meal:
506 Cals, 54g Carbs, 8g Fat, 46g Protein
Ingredients:
250g Egg Whites
Everything Bagel Seasoning
42g Part Skim Mozzarella
Green Onions
Roasted Red Peppers
300g Russet Potatoes
Sea Salt
If you’re looking for more dessert, entree and low-calorie options, especially with summer here, we’ve got you covered with the Steal of the Summer!
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Please check out the original base Soft & Chewy 44 Cal Protein Chocolate Chip Recipe to get the full breakdown on the recipe but also how to make educated substitutions in the recipe if you do not have an ingredient!
youtu.be/BtfO5BV9EQE
Soft & Chewy Red Velvet Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Red Velvet Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Unsweetened Baking Cocoa
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Mini White Chocolate Chips
About 40 Drops Red Food Coloring
Pumpkin Snickerdoodle Protein Cookies
Macros for each Cookie:
53 Cals, 5g Carbs, 1.5g Fat, 5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Pumpkin Spice Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Canned Pure Pumpkin
60g Sugar Free Pancake Syrup
2 Large Eggs
30g Granulated Sugar
3g Ground Cinnamon
Espresso Chocolate Fudge Sea Salt Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Mocha Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Unsweetened Baking Cocoa
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Pancake Syrup
2 Large Eggs
30g Mini Chocolate Chips
Sea Salt Flakes
Sugar Cookie Cheesecake Protein Cookies
Macros for each Cookie:
66 Cals, 6g Carbs, 2g Fat, 6g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Birthday Cake Batter (Whey Version) Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Fat Free Cream Cheese (Room Temp)
60g Plain Non Fat Greek Yogurt
2 Large Eggs
45g Sprinkles
Peanut Butter Oreo Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Cookies & Cream Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Black Cocoa Powder
5g Zero Cal Sweetener of your choice
4g Baking Soda
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
*Peanut Butter
*Oreo Crumbles
*Macros are without PB drizzle and Oreo crumbles to make it easier for you to track and customize.
Salted Caramel Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g Salted Caramel Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Butterscotch Chips
* Caramel Sauce
Sea Salt Flakes
*Macros are without Caramel drizzle to make it easier for you to track and customize.
If you’re looking for more dessert, entree and low-calorie options, especially with summer right around the corner, we’ve got you covered with the Steal of the Summer!
Get every single one of my recipes at literally at 10th of the price and all of my individual books are 40% off. Check out the program and tools you need to help you with your goals this season.
flexibledietinglifestyle.com/steal-of-the-summer
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Email: Orders@FlexibleDietingLifestyle.com
Soft & Chewy Chocolate Chip Protein Cookies
Macros for each Cookie:
44 Cals, 4.25g Carbs, 1.75g Fat, 5.5g Protein
Ingredients (makes 18 Cookies):
60g Whey/Casein Blend Vanilla Protein Powder*
40g PB Party Protein Cookie Butter Powder*
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
5g Zero Cal Sweetener of your choice
4g Baking Soda
Pinch of Sea Salt
100g Plain Non Fat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Egg
30g Mini Chocolate Chips
Directions:
1.) Preheat your oven to 350 Degrees F. Add all your dry ingredients into a bowl (except mini chocolate chips) and mix to avoid clumping.
2.) Add your wet ingredients and mix till you have a cookie dough like consistency. Then fold in your mini chocolate chips.
3.) Line your oven safe pan with parchment paper and then use your cookie dough scooper to add the cookie dough balls across the parchment paper. I have a medium size cookie scooper. Remember this dough should make 16 cookies. Leave enough room to press these dough a bit before baking!
4.) Add to the oven for EXACTLY 4 minutes. Once done, it might seem underbaked which is fine! Let them cool on the pan for 15 minutes or so to set. Make sure to not use a spatula or anything to take them off the parchment until they have set. If you lift them off their original spot, when they set, they will more than likely shrink more than we’d want. Once set, then it’s time to enjoy!
*Key Points & Substitutions:
It’s hard for me to even give substitutions just because of how technical this recipe is. EASY AF to make but technical for sure. Food science unfortunately doesn’t care about what ingredients we have available.
The balance between the 3 flours is essential for this recipe so I can’t offer any suggestions. They all have their own characteristics and qualities that work together to create an amazing texture for the cookies.
If you only have a Whey Protein and not a blend, then I can almost guarantee yours will not come out as doughy. A solely whey protein does not hold up well for baking due to how little moisture a whey without the casein can hold.
If you want to sub out the cookie butter powder, my best alternative would be a vanilla or pb vegan protein. The vegan protein provides added density to the cookies so they do not come out with a cakey texture. The balance between the whey/casein protein and the vegan protein is super important.
The only other alternative that might work for subbing the cookie butter powder would be a powdered pb.
Bake time EXACTLY 4 Minutes. Also, oven temps will vary so maybe do a test with a few cookies before doing the whole batch just to give the timing right.
One thing I also noticed was baking these in smaller 8-9 cookie batches actually worked better for the consistent perfect end product.
If you’re looking for more low-calorie options, especially with summer right around the corner, we’ve got you covered with the Steal of the Summer!
Get every single one of my recipes at literally at 10th of the price and all of my individual books are 40% off. Check out the program and tools you need to help you with your goals this season.
flexibledietinglifestyle.com/steal-of-the-summer
Snag some Protein Cookie Butter!
proteincookiebutter.com
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Onion Rings
Macros for the WHOLE Batch (makes about 25 Onion Rings):
633 Cals, 111g Carbs, 5g Fat, 25g Protein
Macros per Onion Ring:
24 Cals, 4.5g Carbs, 0.2g Fat, 1g Protein
Ingredients:
1 Large Onion (about 300g of Onion I used after slicing into rings)
60g All Purpose Flour (only used 30g of it but like to have more in the bowl to make it easier to coat)
Salt, Pepper, Garlic Powder
100g Panko Bread Crumbs (only used 75g but like to have more in the bowl to make it easier to coat)
1 Large Egg
50g Egg Whites
Buffalo Chicken Wings
Macros for each Chicken Wing (each around 1.5oz):
79 Cals, 0g Carbs, 6g Fat, 6.8g Protein
Ingredients (makes 18 Wings):
2lbs Frozen Chicken Wings
Sea Salt
Garlic Powder
Black Pepper
Franks Red Hot Buffalo Sauce
Crispy Fish Sticks
Macros for each Fish Stick:
76 Cals, 8.5g Carbs, 0.75g Fat, 9g Protein
Ingredients:
18oz Fresh Cod
100g Flour (only actually use 50g of it. Just have more in bowl to make it easier to coat sticks with)
Sea Salt
Garlic Power
Black Pepper
Large Egg
50g Egg Whites
100g Panko (only use 75g of it)
Salmon Fish Sticks
Macros for each Fish Stick (Makes 12 Fish Sticks):
102 Cals, 8.5g Carbs, 2.75g Fat, 11g Protein
Ingredients:
18oz Fresh Sockeye Salmon
100g Flour (only actually use 50g of it. Just have more in bowl to make it easier to coat sticks with)
Sea Salt
Garlic Power
Black Pepper
Large Egg
50g Egg Whites
100g Panko (only use 75g of it)
Popcorn Shrimp
Macros per 10 Popcorn Shrimp:
138 Cals, 17g Carbs, 0.5g Fat, 16.5g Protein
Macros for the WHOLE Batch (makes 100):
1381 Cals, 169g Carbs, 5g Fat, 165g Protein
Ingredients:
2lbs Medium Peeled, Deveined Shrimp
100g Flour (only actually use 50g of it. Just have more in bowl to make it easier to coat sticks with)
Sea Salt
Garlic Power
Black Pepper
Onion Powder
Large Egg
50g Egg Whites
150g Panko
Flamin Hot Cheetos Mozzarella Sticks
Macros for each Mozzarella Stick:
129 Cals, 12g Carbs, 4.75g Fat, 9.75g Protein
Ingredients (makes 12 Mozzarella Stick):
12 Light Mozzarella Stick (mine were 3g Fat per)
100g All Purpose Flour (only use 50g of it but have extra to make it easier to coat them with)
Dash of Sea Salt, Garlic Powder
150g Flamin Hot Cheetos (this is the amount I actually used, not how much was in the bowl total)
Large Egg
100g Egg Whites
If you’re looking for more low-calorie options, especially with summer right around the corner, we’ve got you covered with the Steal of the Summer!
Get every single one of my recipes at literally at 10th of the price and all of my individual books are 40% off. Check out the program and tools you need to help you with your goals this season.
flexibledietinglifestyle.com/steal-of-the-summer
Snag some Protein Cookie Butter!
proteincookiebutter.com
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Krispy Kreme Donuts
Macros for each donut (no icing) (makes 12):
130.5 Cals, 21.5g Carbs, 3.5g Fat, 3.25g Protein
Macros for each donut (w/icing):
160.5 Cals, 28.5g Carbs, 3.5g Fat, 3.25g Protein
280g of All Purpose Flour
40g Sugar
2g Salt
2g Nutmeg
1 Large Egg
120g Warm Whole Milk
40g Melted Butter
7g Instant Dry Yeast (1 packet)
Glaze: (about 3/4th of it was used on the donuts)
120g Powdered Sugar
20g Unsweetened Vanilla Almond Milk
Chocolate Krispy Kreme Donuts
Macros for each donut (no icing) (makes 12):
130.5 Cals, 21.5g Carbs, 3.5g Fat, 3.25g Protein
Macros for each donut (w/icing):
160.5 Cals, 28.5g Carbs, 3.5g Fat, 3.25g Protein
220g of All Purpose Flour
60g Unsweetened Baking Cocoa
40g Sugar
2g Salt
1 Large Egg
120g Warm Whole Milk
40g Melted Butter
7g Instant Dry Yeast (1 packet)
Glaze: (about 3/4th of it was used on the donuts)
120g Powdered Sugar
20g Unsweetened Vanilla Almond Milk
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Oven Roasted Turkey Avocado Panini
Macros for the WHOLE Panini:
547 Cals, 47g Carbs, 19g Fat, 53g Protein
Ingredients:
2 Slices of Bread of your choice (mine was Sourdough and had 40g Carbs for 2 Slices)
6oz Oven Roasted Deli Turkey Breast (I use Boars Head)
42g 2% Colby Jack Cheese (Highly recommend using sliced instead of shredded for this recipe even though I used shredded in the video)
42g Avocado
20g Roasted Red Peppers
Pepperoni Pizza Panini
Macros for the WHOLE Panini:
550 Cals, 49g Carbs, 21g Fat, 36g Protein
Ingredients:
2 Slices of Bread of your choice (mine was Sourdough and had 40g Carbs for 2 Slices)
80g Pizza Sauce
70g Part Skim Mozzarella
20 Turkey Pepperonis
Fresh Basil & Oregano
Buffalo Chicken Tenders
Macros for each Chicken Tender:
129 Cals, 13g Carbs, 1g Fat, 17g Protein
Ingredients (makes about 17 2.5oz Tenders):
40oz Chicken Breast
100g All Purpose Flour
20g Corn Starch
Salt & Garlic Powder
1 Large Egg
50g Egg Whites
Franks Red Hot Buffalo Sauce
150g Panko Bread Crumbs
Buffalo Chicken Tender Panini
Macros for the WHOLE Panini:
608 Cals, 72g Carbs, 11g Fat, 55g Protein
Ingredients:
2 Slices of Bread of your choice (mine was Sourdough and had 40g Carbs for 2 Slices)
2.5 Buffalo Chicken Tenders (see recipe)
1.5 Slices 2% Colby Jack Cheese
Franks Red Hot Buffalo Sauce
Bacon Mac & Cheese
Macros for 1/6th of the Batch:
267 Cals, 34g Carbs, 7.5g Fat, 16g Protein
Ingredients:
224g Elbow Pasta
360ml Unsweetened Almond Milk
40g All Purpose Flour
10g Nutritional Yeast
40g Yellow Mustard (optional)
90g Part Skim Mozzarella
90g 2% Sharp Cheddar Cheese
4 Slices Center Cut Bacon
Bacon Mac & Cheese Panini
Macros for the WHOLE Panini:
457 Cals, 74g Carbs, 9g Fat, 20g Protein
Ingredients:
2 Slices of Bread of your choice (mine was Sourdough and had 40g Carbs for 2 Slices)
1/6th of Bacon Mac & Cheese Recipe (see recipe)
If you want more low-calorie, macro-friendly recipes including savory entrees, desserts, breakfast recipes and more, you’ve got to check out our best deals- up to 40% OFF every single ebook and bundle.
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Glazed Protein Donuts Holes
Macros for each Donut Hole w/Glaze (makes 45):
26 Cals, 4g Carbs, 0.2g Fat, 2g Protein
Macros for the WHOLE Batch w/out glaze
969 Cals, 130g Carbs, 9g Fat, 92g Protein
Macros for the WHOLE Batch w/Glaze:
1209 Cals, 190g Carbs, 9g Fat, 92g Protein
*I’d estimate that at the most, half of the glaze was actually on the donuts. Most falls off when letting them set on the rack. And also had a good bit left in the bowl. It’s a thin glaze as you can see.
Ingredients:
120g Self Rising Flour (can sub with All Purpose Flour but just use 12g Baking Powder if you do)
30g Whey/Casein Blend Vanilla Protein Powder
30g Maple Glazed Donut Protein Cookie Butter Powder (can sub 1:1 with more whey/casein blend protein)
36g Coconut Flour
10g Zero Cal Sweetener of your choice
3g Nutmeg
280g Plain Non Fat Greek Yogurt
Glaze:
120g Powdered Sugar
20ml Unsweetened Vanilla Almond Milk
Glazed Chocolate Protein Donuts Holes
Macros for each Donut Hole w/Glaze (makes 45):
26 Cals, 4g Carbs, 0.2g Fat, 2g Protein
Macros for the WHOLE Batch w/out glaze:
131g Carbs, 8g Fat, 90g Protein
Macros for the WHOLE Batch w/Glaze:
191g Carbs, 8g Fat, 90g Protein
*I’d estimate that at the most, half of the glaze was actually on the donuts. Most falls off when letting them set on the rack. And also had a good bit left in the bowl. It’s a thin glaze as you can see.
Ingredients:
120g Self Rising Flour (can sub with All Purpose Flour but just use 12g Baking Powder if you do)
30g Whey/Casein Blend Vanilla Protein Powder of your choice
30g Cookies & Cream Protein Cookie Butter Powder
36g Unsweetened Baking Cocoa
10g Zero Cal Sweetener of your choice
280g Plain Non Fat Greek Yogurt
Glaze:
120g Powdered Sugar
20ml Unsweetened Vanilla Almond Milk
Check out the ingredients and instructions below to make Red Velvet, S’mores, Fruity Cereal and Reese’s Protein Cookie Skillets whenever you need to satisfy your sweet tooth!
If you want more low-calorie, macro-friendly recipes including savory entrees, desserts, breakfast recipes and more, you’ve got to check out our best deals- up to 40% OFF every single ebook and bundle.
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Fruity Cereal Protein Cookie Skillet
Macros each Cookie Skillet Bar (makes 4):
128 Cals, 11g Carbs, 4g Fat, 12g Protein!
Ingredients (makes 1 Skillet):
30g Vegan Vanilla Protein Powder
20g Fruity Cereal Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Coconut Flour
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
10g Fruity Pebbles
10g White Chocolate Chips
Reese’s Protein Cookie Skillet
Macros for the each Cookie Skillet Bar w/out Toppings (makes 4):
127 Cals, 7.5g Carbs, 5g Fat, 13g Protein!
Ingredients (makes 1 Skillet):
30g Vegan Chocolate Protein Powder
20g Cookies & Cream Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Unsweetened Baking Cocoa
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
15g Creamy Peanut Butter
*Kept the toppings out of the macros just to make it easier to track.
S’mores Protein Cookie Skillet Bars
Macros for the WHOLE Protein Cookie Skillet:
570 Cals, 54g Carbs, 17g Fat, 49g Protein
Ingredients (makes 1 Skillet):
30g Whey/Casein Blend Vanilla Protein Powder
20g PB Party Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Coconut Flour
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
15 Mini Chocolate Chips
10g Mini Marshmallows
8g Crushed Graham Crackers
Red Velvet Protein Cookie Skillet Bars
Macros for the WHOLE Cookie Skillet:
504 Cals, 40g Carbs, 17g Fat, 49g Protein
Ingredients (makes 1 Skillet):
30g Whey/Casein Blend Vanilla Protein Powder
20g Red Velvet Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Unsweetened Baking Cocoa
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
30 Drops Red Food Coloring
15g Mini White Chocolate Chips
If you want more low-calorie, macro-friendly recipes including savory entrees, desserts, breakfast recipes and more, you’ve got to check out our best deals.
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----------
Fajita Crunch Wrap Burger
Macros for the WHOLE Crunch Wrap Burger:
594 Cals, 42g Carbs, 26g Fat, 46g Protein!
Ingredients (makes 1 Crunch Wrap Burger):
50g Red Peppers
50g Green Peppers
50g White Onions
6oz 93/7 Lean Ground Beef (if you use 96/4, you’ll cut the fat content in half thus cutting the cals down a good bit)
28g 2% Mexican Cheese
1oz Avocado
1 Large Flour Tortilla (mine has 34g Carbs for reference)
----------
The Perfect Chicken Burgers
Macros for each Chicken Burger Patty (w/out cheese):
154 Cals, 2g Fat, 1g Carbs, 32g Protein
Macros for each Chicken Burger:
413 Cals, 30g Carbs, 13g Fat, 43g Protein
Ingredients (Makes 4 Chicken Burgers):
20oz Boneless Skinless Chicken Breast
50g Red Pepper
50g Green Onion
Sea Salt
Black Pepper
Garlic Powder
Rest of Ingredients for one burger:
21g 2% Sharp Cheddar Cheese
28g Avocado
Brioche Bun
----------
The Perfect Shrimp Burger
Macros for each Shrimp Burger (just the patty):
147 Cals, 7g Carbs, 0.75g Fat, 28g Protein
Macros for the Whole Shrimp Burger:
370 Cals, 36g Carbs, 10g Fat, 35g Protein
Ingredients for Shrimp Burger Patties (makes 4):
1.5lbs of Deveined Shrimp with Tails Removed
50g Fresh Red Pepper
50g Green Onion
Salt
Pepper
Garlic Powder
28g Panko Bread Crumbs
Ingredients for Bang Bang Sauce: (only used 1/3rd of this on the burger)
15g Light Mayo (used Whole Foods brand with 5g fat per 15g serving)
45g Plain Non Fat Greek Yogurt
10g Sriracha
Rest of Ingredients for one burger:
28g Avocado
Brioche Bun
----------
The Perfect Salmon Burger
Macros for each Salmon Burger Patty:
380 Cals, 17.5g Fat, 6.5g Carbs, 42g Protein
Macros for each Bagel Burger:
649 Cals, 55g Carbs, 24g Fat, 53g Protein
Ingredients for Salmon Burgers (makes 4):
21oz Fresh Sockeye Salmon Fillets
30g Bread Crumbs
1 Finely Chopped Shallot
Dill
Salt
Pepper
Garlic Powder
Ingredients for rest of Burger:
1 Everything Bagel (mine had 42g Carbs for the Whole Bagel)
21g Avocado
1 Laughing Cow Cheese Wedge
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Grilled Chicken Fajitas
Macros for 1/4th of the Fajitas (just veggies to make it simple to track):
79 Cals, 13g Carbs, 1g Fat, 2g Protein
Ingredients:
1 Green Pepper
1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
1 Yellow Onion
Sea Salt
Garlic Powder
2 10oz Chicken Breasts
21 Seasoning Salute From Trader Joe’s
Rest of ingredients for Tacos:
4 Fajita Size Flour Tortillas
1 Large Avocado
42g 2% Mexican Cheese
Sriracha
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The variations include Frosted Strawberry Pop Tart Oatmeal, Oreo Protein Pop Tart Oatmeals, Frosted Cinnamon Roll Protein Pop Tart Oatmeal and Reese’s Protein Pop Tart Oatmeal. Check out the ingredients and macros below!
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*Sub for cookie butter in this recipe if you do not have it can be more protein powder. Flavoring obv will be off just because of the flavor profiles of my cookie butters but that's the easiest sub. I would recommend if I use a vegan flavor, to sub a vegan protein. And if I use a whey/casein flavor, then sub with a whey/casein protein. That's ideally but not 100% necessary. Just a suggestions for keeping consistency the same.
Oreo Protein Pop Tart Oatmeal
Macros for the WHOLE Protein Pop Tart Oatmeal:
368 Cals, 44g Carbs, 6g Fat, 38g Protein!
Ingredients for Oats:
40g Oats
200ml Water
20g Vegan Chocolate Protein Powder
20g Cookies & Cream Protein Cookie Butter Powder
4g Zero Cal Sweetener of your choice
Ingredients for Icing/Filling: (only used 2/3rd of this for the recipe)
15g Whey/Casein Blend Vanilla Protein Powder
8g Powdered Sugar
4g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener of your choice
40ml Cold Water
60g Plain Non Fat Greek Yogurt
Frosted Strawberry Protein Pop Tart Oatmeal
Macros for the WHOLE Protein Pop Tart Oatmeal:
356 Cals, 41g Carbs, 5g Fat, 38g Protein!
Ingredients for Oats:
40g Oats
200ml Water
20g Vegan Vanilla Protein Powder
20g Birthday Cake Batter Protein Cookie Butter Powder
4g Zero Cal Sweetener of your choice
Flling: 30g Sugar Free Strawberry Jam
Ingredients for Icing: (only used 1/3rd of this for the recipe)
15g Whey/Casein Blend Vanilla Protein Powder
8g Powdered Sugar
4g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener of your choice
40ml Cold Water
60g Plain Non Fat Greek Yogurt
Reese’s Protein Pop Tart Oatmeal
Macros for the WHOLE Protein Pop Tart Oatmeal:
401 Cals, 40g Carbs, 6g Fat, 46g Protein!
Ingredients for Oats:
40g Oats
200ml Water
20g Vegan Chocolate Protein Powder
20g Cookies & Cream Protein Cookie Butter Powder
4g Zero Cal Sweetener of your choice
Ingredients for Icing/Filling: (only used 2/3rd of this for the recipe)
8g Vegan Vanilla Protein Powder
8g PB Party Protein Cookie Butter Powder
8g Powdered PB
Unsweetened Almond Milk to Consistency
Brown Sugar Cinnamon Protein Pop Tart Oatmeal
Macros for the WHOLE Protein Pop Tart Oatmeal:
376 Cals, 42g Carbs, 5g Fat, 40g Protein!
Ingredients for Oats:
40g Oats
200ml Water
20g Vegan Vanilla Protein Powder
20g Frosted Cinnamon Roll Protein Cookie Butter Powder
4g Ground Cinnamon
4g Zero Cal Sweetener of your choice
Ingredients for Icing/Filling: (only used 2/3 of this for the recipe)
8g Vegan Vanilla Protein Powder
8g Frosted Cinnamon Roll Protein Cookie Butter Powder
8g Brown Sugar
4g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener of your choice
Splash of Unsweetened Almond Milk
Make sure to give it a try and then let me know what you think on my IG!
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Buffalo Cauliflower Boneless Wings
Macros for 1/4th of the Batch:
29g Carbs, 2g Fat, 11g Protein!
Ingredients:
1 Whole Head Cauliflower
8g Olive Oil
150g Franks Red Hot Buffalo Sauce
100g Egg Whites
100g Panko Bread Crumbs
20g Nutritional Yeast
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Cauliflower Mac & Cheese:
Macros for 1/4th of the Batch:
235 Cals, 20g Carbs, 9.25g Fat, 18g Protein
Ingredients:
1 Whole Head Cauliflower
360ml Unsweetened Almond Milk
40g All Purpose Flour
40g Yellow Mustard
10g Nutritional Yeast
Sea Salt
Garlic Powder
112g 2% Sharp Cheddar Cheese
68g Part Skim Mozzarella
Directions:
1.) Preheat oven to 425 Degrees F.
2.) Cut your cauliflower into small pieces about the size of your thumb.
3.) Line a pan with parchment paper and then add your cauliflower to the pan. Spray the cauliflower with non stick cooking spray and then toss with your hands to evenly coat the cauliflower.
4.) Add to oven for 15 minutes.
5.) While your cauliflower is baking, take your pot and add your almond milk, all purpose flour, yellow mustard, dash of sea salt and garlic powder, and nutritional yeast. Put pan on a 5/10 heat and mix till it is all combined and it starts to thicken up.
6.) Then add your cheddar and mozzarella and mix those in till you have a thick cheese sauce.
7.) Then add your cauliflower and then it’s time to enjoy!
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Garlic Sea Salt Roasted Carrots
Macros for each Carrot:
41 Cals, 7g Carbs, 1g Fat, 1g Protein
Ingredients:
11 Fresh Carrots
Non Stick Butter Spray
Sea Salt
Garlic Powder
Directions:
1.) Preheat oven to 425 Degrees F.
2.) Line a pan with aluminum foil and then spray the foil with non stick butter spray.
3.) Add your carrots to the pan and then add to oven for 25 minutes.
4.) Once carrots are done baking, slice carrots down the middle not cutting clear through the bottom. Lay your carrots with the open side showing.
5.) Spray the open sides with non stick butter spray and then season with sea salt and garlic powder.
6.) Now flip them over on the pan face down and then add back into the oven for 20-25 minutes till the bottoms got that sear! Then it’s time to enjoy!
Recipes include: Cauliflower Mac & Cheese, Roasted Garlic Sea Salt Carrots, Grilled Chicken Fajitas, Broccoli Frittata Pizza, SMASH Brussel Sprouts, Garlic Parmesan Air Fryer Brussel Sprouts, Buffalo Cauliflower Boneless Wings, and Low Carb Spaghetti & Meatballs.
If you want more low-calorie, macro-friendly recipes including savory entrees, desserts, breakfast recipes and more, you’ve got to check out our best deals- at least 40% OFF every single ebook and bundle aka 80% on bundles!
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Buffalo Cauliflower Boneless Wings
Macros for 1/4th of the Batch:
29g Carbs, 2g Fat, 11g Protein!
Ingredients:
1 Whole Head Cauliflower
8g Olive Oil
150g Franks Red Hot Buffalo Sauce
100g Egg Whites
100g Panko Bread Crumbs
20g Nutritional Yeast
Cauliflower Mac & Cheese:
Macros for 1/4th of the Batch:
235 Cals, 20g Carbs, 9.25g Fat, 18g Protein
Ingredients:
1 Whole Head Cauliflower
360ml Unsweetened Almond Milk
40g All Purpose Flour
40g Yellow Mustard
10g Nutritional Yeast
Sea Salt
Garlic Powder
112g 2% Sharp Cheddar Cheese
68g Part Skim Mozzarella
Broccoli Frittata Pizza
Macros for the WHOLE Pizza:
293 Cals, 15g Carbs, 8g Fat, 36g Protein!
Ingredients for Roasted Broccoli:
1 16oz Bag Frozen Broccoli Florets
Non Stick Butter Spray
Garlic Powder
Sea Salt
1.) Preheat oven to 425 Degrees F.
2.) Cover pan with parchment paper and spray with non stick cooking spray.
3.) Now add your frozen broccoli and spray with more of the non stick butter spray.
4.) Add sea salt on top and then add to the oven for 15 minutes.
5.) Once done, sprinkle some nutritional yeast on top and then enjoy!
Ingredients (makes 1 Pizza):
200g Egg Whites
8g Coconut Flour
100g of the Cooked Frozen Broccoli
60g Marinara
28g Part Skim Mozzarella
6 Turkey Pepperonis
Oregano & Basil
Grilled Chicken Fajitas
Macros for 1/4th of the Fajitas (just veggies to make it simple to track):
79 Cals, 13g Carbs, 1g Fat, 2g Protein
Ingredients:
1 Green Pepper
1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
1 Yellow Onion
Sea Salt
Garlic Powder
2 10oz Chicken Breasts
21 Seasoning Salute From Trader Joe’s
Rest of ingredients for Tacos:
4 Fajita Size Flour Tortillas
1 Large Avocado
42g 2% Mexican Cheese
Sriracha
Garlic Parmesan Air Fryer Brussel Sprouts
Macros for the WHOLE Batch:
227 Cals, 14g Carbs, 6g Fat, 16g Protein, 13g Fiber!
Ingredients:
12 Fresh Brussel Sprouts (400g)
Garlic Powder
Sea Salt
Everything Bagel Seasoning
5g Parmesan Cheese (little bit goes a long ways with these! Didn’t think I’d get that much for 5g!)
Non Stick Cooking Spray (used Olive Oil cooking spray)
Directions:
1. Slice your fresh Brussel sprouts in half
2. Add to bowl and spray with your non stick cooking spray
3. Add seasoning and then toss the spouts with you hands to coat
4. Add to air fryer and then add leftover over seasoning/parmesan mixture on top.
5. Air Fry for 4-6 minutes on 400 Degrees F or until they are golden like this!
SMASH Brussel Sprouts
Macros per 6 Smash Brussel Sprouts:
113 Cals, 7g Carbs, 3g Fat, 8g Protein, 6g Fiber!
Ingredients:
1 Bag Brussel Sprouts
Water
30ml Vinegar
4g Sea Salt
Non Stick Olive Oil Spray (added 4g Fat from spray into macros)
Garlic Sea Salt Roasted Carrots
Macros for each Carrot:
41 Cals, 7g Carbs, 1g Fat, 1g Protein
Ingredients:
11 Fresh Carrots
Non Stick Butter Spray
Sea Salt
Garlic Powder
Spaghetti Squash & Meatballs
Macros for the Whole Plate:
294 Cals, 33g Carbs, 6g Fat, 27g Protein!
Ingredients to make Spaghetti Squash (makes 3 servings):
1 Whole Spaghetti Squash
Water to fill pan
Sea Salt + Garlic Powder to season Squash
Toppings (Makes 3 Plates)
500g of Cooked Spaghetti Squash
300g Pasta Sauce
12oz 96/4 Lean Ground Beef
Sea Salt + Garlic Powder
Parmesan Cheese
Cilantro, Basil, Parsley
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Protein Cinnamon Rolls
Macros for each Cinnamon Roll (makes 9):
130 Cals, 16g Carbs, 1.5g Fat, 12.5g Protein
Ingredients for Cinnamon Roll Dough:
150g All Purpose Flour (can use Self Rising Flour and omit baking powder)
30g Whey/Casein Blend Vanilla
30g Frosted Cinnamon Roll Protein Cookie Butter Powder
6g Zero Cal Sweetener of your choice
4g Ground Cinnamon
8g Baking Powder
227g Plain Non Fat Greek Yogurt
28g Light Butter (I used the brand Smart Balance and the macros per 1Tbsp (14g) was 5g Fat, 0g Carbs, 0g Protein)
Ingredients for Filling & Frosting (makes big batch of 16 Tbsp (32g) Servings):
220g Fat Free Cream Cheese
227g Plain Non Fat Greek Yogurt
60g Whey/Casein Blend Vanilla Protein Powder
8g Zero Cal Sweetener of your choice
Macros per 2 Tbps (32g) of the Frosting:
36 Cals, 2g Carbs, 0g Fat, 7g Protein
Directions:
1.) Preheat your oven to 350 degrees F. Add all your cinnamon roll dough ingredients into your food processor and pulse till all is combined. Add to a bowl and add to fridge for 20 minutes to cool.
2.) While dough is cooling, make your filling/frosting by add all your ingredients into your food processor and process till you have smooth consistency. You’ll probably have to stop and scrape the sides a few times to make sure all is combined. Add to fridge to cool and thicken up.
3.) Now that your dough has cooled, lightly flour your rolling surface (I use an extra large one!), add your dough and then sprinkle a little bit more flour on top.
4.) Now roll out your dough into a rectangle about 0.5in thick.
5.) Add your your frosting into onto your roll cover it all. This does not have to be too thick of a layer.
6.) Carefully roll your cinnamon roll. I use a bread scraper to help with the rolling. They are like $6 and are a life saver for making anything with dough.
7.) Once your cinnamon roll is formed, slice into 9 equal size cinnamon rolls.
8.) Spray your 6.5 cast iron skillet with non stick cooking spray and then evenly add your rolls to it. Add to the oven for 22 minutes.
9.) Once done, let cool for 10 minutes. Then add your frosting on top and then enjoy!
Protein Birthday Cake Rolls
Macros for each Cinnamon Roll (makes 9):
128 Cals, 15g Carbs, 1.75g Fat, 13g Protein!
Macros are without the sprinkles I added to the filling just to make it easier for you guys to track these.
Ingredients for Birthday Cake Roll Dough:
150g All Purpose Flour (can use Self Rising Flour and omit baking powder)
30g Whey/Casein Blend Vanilla Protein Powder
30g Birthday Cake Batter Protein Cookie Butter Powder
6g Zero Cal Sweetener of your choice
4g Ground Cinnamon
8g Baking Powder
227g Plain Non Fat Greek Yogurt
28g Light Butter
Dairy Free PB&J Protein Cinnamon Rolls:
Macros for each Cinnamon Roll (makes 9):
115.75 Cals, 15.5g Carbs, 2.75g Fat, 7g Protein!
Macros are without PB Drizzle on top to make it easier for you guys to track.
Ingredients for Cinnamon Roll Dough:
150g All Purpose Flour (can use Self Rising Flour and omit baking powder)
30g Vegan Vanilla Protein Powder
30g PB Party Cookie Butter Powder
6g Zero Cal Sweetener of your choice
4g Ground Cinnamon
8g Baking Powder
200g Coconut Yogurt
28g Light Butter
Ingredients for Filling:
120g Sugar Free Strawberry Jelly
50g Fresh Strawberries
Red Velvet Protein Cinnamon Rolls:
Macros for each Cinnamon Roll (makes 9):
128 Cals, 15g Carbs, 1.75g Fat, 13g Protein!
Ingredients for Cinnamon Roll Dough:
140g All Purpose Flour (can use Self Rising Flour and omit baking powder)
30g Whey/Casein Blend Vanilla Protein Powder
30g Red Velvet Protein Cookie Butter Powder
10g Unsweetened Baking Cocoa
6g Zero Cal Sweetener of your choice
4g Ground Cinnamon
8g Baking Powder
227g Plain Non Fat Greek Yogurt
28g Light Butter
About 50 Drops of Red Food Coloring
This video is like the mecca for low carb/low cal pizza! I give you 8 different low-calorie pizza recipes that all can be made super quickly and taste amazing! If you’re looking for the perfect macro-friendly recipe to crush pizza cravings, you’ll find it in the ingredients and instructions below! 👇🏻
Perfect Pita Pizza
Macros for WHOLE Pita Pizza:
325 Cals, 38g Carbs, 9g Fat, 21g Protein
Ingredients (makes 1 Pita Pizza)
1 Pita of your choice (mine had 36g Carbs)
60g Marinara
28g Part Skim Mozzarella
Fresh Chopped Cilantro & Basil
7 Turkey Pepperonis
10g Egg Whites for Egg White Wash
Garlic Powder to Season Pita
Crispy Flatbread Pizza
Macros for the WHOLE Flatbread Pizza:
338 Cals, 22g Carbs, 14g Fat, 31g Protein
Ingredients (makes 1 Flatbread Pizza):
1 Josephs Lavash Bread (shop.josephsbakery.com/products/flax-oat-bran-whole-wheat-lavash) (Can use any flatbread you like!)
120g Marinara
42g Part Skim Mozzarella
Fresh Chopped Cilantro & Basil
12 Turkey Pepperonis
20g Egg Whites for Egg White Wash
Garlic Powder to Season Lavash
English Muffin Pizzas
Macros for each English Muffin Pizza:
124 Cals, 14g Carbs, 4g Fat, 8g Protein
Ingredients (makes 2 English Muffin Pizzas):
1 English Muffin
60g Marinara
28g Part Skim Mozzarella
Fresh Chopped Cilantro & Basil
5 Turkey Pepperonis slice into small pieces
Everything Bagel Pizzas
Macros for each Pizza Bagel:
184 Cals, 24g Carbs, 5g Fat, 10g Protein
Ingredients (makes 2 Pizza Bagels):
1 Everything Bagel (mine had 240 Cals, 43g Carbs, 3.5g Fat, 9g Protein!)
60g Marinara
28g Part Skim Mozzarella
Fresh Chopped Cilantro & Basil
5 Turkey Pepperonis slice into small pieces
Tortilla Pizzas
Macros for the WHOLE Tortilla Pizza:
360 Cals, 38g Carbs, 13g Fat, 18g Protein
Ingredients (makes 1 Tortilla Pizza):
1 Large Tortilla (mine had 34g carbs)
90g Marinara
42g Part Skim Mozzarella
Pepperoni Pizza 4x4 Crunch Wrap:
Macros for the WHOLE Crunch Wrap:
488 Cals, 81g Carbs, 14g Fat, 14g Protein!
Ingredients (makes 1 Crunch Wrap):
1 Large Tortilla of your choice (I used a standard large tortilla with the macaronis of 34g Carbs, 4.5g Fat, 6g Protein)
24 Turkey Pepperonis
42g Part Skim Mozzarella
I kept the sauce out because I wanted it to be CRISPY! So keep that in mind if you want to add sauce. I’d just had the marinara on the side to dip it in.
Pepperoni Pizza Hot Pockets:
And I want to preface before I begin, you can honestly put whatever you want inside of these! Take the idea/template and customize for whatever you heart desires!
Just keep the sauce on the side so you don’t get a soggy pocket
Macros Per Hot Pocket:
207 Cals, 18g Carbs, 7g Fat, 18g Protein!
Ingredients (makes 5 Pockets):
10 Slices Bread of your choice (I used Butterbread)
105g Light Shredded Mozzarella
50 Turkey Pepperonis
Pepperoni Pizza Fries:
Macros for 1/4 of the Fries:
267 Cals, 47g Carbs, 4g Fat, 12g Protein!
Ingredients for Pizza Fries:
4 Medium Sized Russet Potatoes (about 1000g in total)
Non Stick Cooking Spray
Sea Salt, Garlic Powder, Black Pepper
Bowl of Cold Water
120g Marinara
56g Part Skim Mozzarella
1oz Turkey Pepperonis
Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
358 Cals, 34g Carbs, 10g Fat, 38g Protein!
Ingredients:
30g Fudge Brownie Vegan Protein Powder (here's the brand I use proteincookiebutter.com/collections/protein-powder/products/chocolate-fudge-brownie-vegan-protein)
20g Brownie Batter Protein Cookie Butter Powder (proteincookiebutter.com)
20g Black Cocoa Powder (Can sub with Unsweetened Cocoa Powder)
5g All Purpose Flour
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
135ml Unsweetened Almond Milk
15g Mini Chocolate Chips
Directions:
1.) Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix, then add your wet ingredients and mix some more.
2.) Add your chocolate chips to a small bowl and microwave for 60-75 seconds till melted. Then mix into your brownie batter.
3.) Add to the fridge to cool for a couple hours and then enjoy!
That’s it! Add to your vessels of choice and enjoy!
Stays fresh in fridge for 7-10 days
The More Simple Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
223 Cals, 10g Carbs, 4g Fat, 34g Protein!
Ingredients:
30g Chocolate Vegan Protein Powder (Here’s the brand I use)
20g Brownie Batter Protein Cookie Butter Powder of your choice
2g Zero Cal Sweetener of your choice
135ml Unsweetened Almond Milk
Directions:
1.) Add your dry ingredients into a bowl and mix.
2.) Add your almond milk and mix well till you have a thick batter/dough like consistency.
3.) Add to your freezer for 15-20 minutes to cool and thicken up.
4.) Then enjoy!
If you want an even more chocolate punch, melt 10g mini chocolate chips and mix those in after step 2 before add to the freezer!
Key Substitutions:
Vegan Protein: Why I use Vegan Protein in this recipe is because of how absorbent it is and also how amazing it is at adding that dense cookie dough like consistency. So if you have a whey or a whey/casein blend, I recommend using only 50ml of almond milk to start and then slowly add more till you get the consistency you are looking for.
Protein Cookie Butter Powder: The narrative is the same as the vegan proteins. My cookie butter powder is super absorbent while also providing a dense/smooth texture. So the best sub here would be an unsweetened baking cocoa. Just sub 1:1 and then drop the almond milk down adding a little bit at a time until you reach the cookie dough consistency.
The AP Flour adds a subtle smooth texture component to the recipe. You can omit completely if you'd like.
Hope all this helps! I don't create recipes to deter you guys from making them! I use my ingredients because I created them to innovate and solve a void so I could make the best recipes I possibly can. I will continue to try my best to give you guys subs for ingredients in future videos. Love you guys and your support.
How to heat treat All Purpose Flour:
I microwave 1 cup of my all purpose flour for 75 seconds in the microwave mixing every 15 seconds to heat treat it and kill the potential bacteria in it. Use a food thermometer and make sure your flour gets to at least 160 degrees F. And then let it cool. You can also bake in the oven on 200 degrees F for 10 minutes to heat treat your flour as well.
The risk is EXTREMELY small and I use such small amount of the flour in the recipes. But if you want to take zero risk, use this heat treating technique!
You can also buy heat treated flour as well but I prefer this method because AP Flour is soo cheap and the heat treating process is soo easy.
Want instant access to all my best low-calorie desserts and more low-calorie recipes at a BIG DISCOUNT!? If so, I just started my Valentine’s Sale offering 40% off any recipe book or Bundle. Code “vday” to get 40% off entered at checkout!
flexibledietinglifestyle.com/find-your-perfect-ebook
Post a ton of recipes on the IG and TikTok so check me out there as well!
instagram.com/theflexibledietinglifestyle
tiktok.com/@thezachrocheleau
Protein Cookie Dough Recipe!
Macros for the WHOLE Recipe:
421 Cals, 34g Carbs, 13g Fat, 42g Protein!
Ingredients:
30g Vanilla Vegan Protein Powder (Here’s the brand I use: proteincookiebutter.com/collections/protein-powder/products/slow-churn-vanilla-ice-cream-vegan-protein)
20g PB Party Protein Cookie Butter Powder (proteincookiebutter.com)
15g Heat Treated All Purpose Flour (see how I heat treat flour below)
10g Almond Flour
5g Coconut Flour
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
100ml Unsweetened Almond Milk
15g Mini Chocolate Chips
Key Substitutions:
Vegan Protein: Why I use Vegan Protein in this recipe is because of how absorbent it is and also how amazing it is at adding that dense cookie dough like consistency. So if you have a whey or a whey/casein blend, I recommend using only 50ml of almond milk to start and then slowly add more till you get the consistency you are looking for.
Protein Cookie Butter Powder: The narrative is the same as the vegan proteins. My cookie butter powder is super absorbent while also providing a dense/smooth texture. So the best sub here would be a powdered pb. Just sub 1:1 and then drop the almond milk down adding a little bit at a time until you reach the cookie dough consistency.
The Different Flours: So my recipes rely on a lot of food science which means understanding the key characteristics of each ingredient to achieve an end goal that is innovative. Aka to keep the cals low and the macros balanced while also tasting amazing. So with each flour, they each play a different role. AP Flour as a texture component to the recipe. Almond Flour adds texture, nuttiness and density. Coconut Flour is super absorbent and brings it all together. So if you can't sub these, I'd say you can sub AP Flour for more protein. You can sub the almond flour for more coconut flour. You can sub the coconut flour for more almond flour.
Hope all this helps! I don't create recipes to deter you guys from making them! I use my ingredients because I created them to innovate and solve a void so I could make the best recipes I possibly can. I will continue to try my best to give you guys subs for ingredients in future videos. Love you guys and your support.
How to heat treat All Purpose Flour:
I microwave 1 cup of my all purpose flour for 75 seconds in the microwave mixing every 15 seconds to heat treat it and kill the potential bacteria in it. Use a food thermometer and make sure your flour gets to at least 160 degrees F. And then let it cool. You can also bake in the oven on 200 degrees F for 10 minutes to heat treat your flour as well.
The risk is EXTREMELY small and I use such small amount of the flour in the recipes. But if you want to take zero risk, use this heat treating technique!
You can also buy heat treated flour as well but I prefer this method because AP Flour is soo cheap and the heat treating process is soo easy.
Want instant access to all my best low-calorie desserts and more low-calorie recipes at a BIG DISCOUNT!? If so, I just started my Valentine’s Sale offering 40% off any recipe book or Bundle. Code “vday” to get 40% off entered at checkout!
flexibledietinglifestyle.com/find-your-perfect-ebook
Post a ton of recipes on the IG and TikTok so check me out there as well!
instagram.com/theflexibledietinglifestyle
tiktok.com/@thezachrocheleau
And if you want more low-calorie recipes like these? Life is Sweet and all other Ebooks are 40% off using code “dessert40”
flexibledietinglifestyle.com/find-your-perfect-ebook
Protein Cookie Dough Recipe!
Macros for the WHOLE Recipe:
421 Cals, 34g Carbs, 13g Fat, 42g Protein!
Ingredients:
30g Vanilla Vegan Protein Powder (Here’s the brand I use: proteincookiebutter.com/collections/protein-powder/products/slow-churn-vanilla-ice-cream-vegan-protein)
20g PB Party Protein Cookie Butter Powder (proteincookiebutter.com)
15g Heat Treated All Purpose Flour (see how I heat treat flour below)
10g Almond Flour
5g Coconut Flour
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
100ml Unsweetened Almond Milk
15g Mini Chocolate Chips
How to heat treat All Purpose Flour:
I microwave 1 cup of my all purpose flour for 75 seconds in the microwave mixing every 15 seconds to heat treat it and kill the potential bacteria in it. Use a food thermometer and make sure your flour gets to at least 160 degrees F. And then let it cool. You can also bake in the oven on 200 degrees F for 10 minutes to heat treat your flour as well.
The risk is EXTREMELY small and I use such small amount of the flour in the recipes. But if you want to take zero risk, use this heat treating technique!
You can also buy heat treated flour as well but I prefer this method because AP Flour is soo cheap and the heat treating process is soo easy.
The More Simple Protein Cookie Dough Recipe!
Macros for the WHOLE Recipe:
287 Cals, 15g Carbs, 8g Fat, 38g Protein!
Ingredients:
30g Vanilla Vegan Protein Powder
20g PB Party Protein Cookie Butter Powder
2g Zero Cal Sweetener of your choice
135ml Unsweetened Almond Milk
15g Mini Chocolate Chips
Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
358 Cals, 34g Carbs, 10g Fat, 38g Protein!
Ingredients:
30g Fudge Brownie Vegan Protein Powder
20g Brownie Batter Protein Cookie Butter Powder
20g Black Cocoa Powder (Can sub with Unsweetened Cocoa Powder)
5g Heat Treated All Purpose Flour (see recommendation under cookie dough recipe)
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
135ml Unsweetened Almond Milk
15g Mini Chocolate Chips
The More Simple Protein Brownie Batter Recipe
Macros for the WHOLE Recipe:
223 Cals, 10g Carbs, 4g Fat, 34g Protein!
Ingredients:
30g Chocolate Vegan Protein Powder
20g Brownie Batter Protein Cookie Butter Powder of your choice
2g Zero Cal Sweetener of your choice
135ml Unsweetened Almond Milk
Protein Frosted Animal Cracker Cheesecake Frosting Recipe
Protein Frosted Animal Cracker Cheesecake Frosting Recipe
Macros per 2 Tbsp (32g) w/out animal crackers:
41 Cals, 1g Carb, 1g Fat, 6g Protein
Ingredients (Makes about 16 Servings):
220g Fat Free Cream Cheese
227g Plain NonFat Greek Yogurt
45g Whey/Casein Blend Vanilla Protein Powder
15g Birthday Cake Batter Protein Cookie Butter Powder
8g Zero Cal Sweetener of your choice
Protein Churro Cheesecake Dip Recipe
Macros for each Dipping Station:
299 Cals, 18g Carbs, 3g Fat, 50g Protein!
Ingredients (Makes about 2 Servings):
220g Fat Free Cream Cheese
227g Plain NonFat Greek Yogurt
30g Whey/Casein Blend Vanilla Protein Powder
30g Frosted Cinnamon Roll Protein Cookie Butter Powder
8g Zero Cal Sweetener of your choice
3g Ground Cinnamon
100ml Unsweetened Almond Milk
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As you could see in the video, all of these recipes are super easy to make! The ingredients and key instructions for Air Fryer Chicken Breast, 4x4 Grilled Chicken Crunch Wrap, Salmon Fish Sticks, Pepperoni Pizza Fries, Non Dairy Protein Brownies, Protein Fried Oreos are listed below!
If you’re trying to keep things low-calorie and macro-friendly, these will be a perfect addition to your recipe toolkit! I know a common New Year’s Resolution for 2021 and frankly, all years, is weight loss or fat loss, so these recipes will be a great tool to add to the arsenal!
Perfect Air Fryer Chicken Breast!
Ingredients:
40oz Chicken Breast (about 8oz per Chicken Breast)
Sea Salt
Garlic Powder
21 Seasoning Salute from Trader Joe’s
Directions:
1.) Season your chicken breasts with your sea salt, garlic powder and 21 seasoning salute. Coat each side.
2.) Then spray your air fryer tray with non stick cooking spray and then add as many chicken breasts as you can in there without them touching. I could get 3 in mine.
3.) Air fry on 360 Degrees F for 15 Minutes. Make sure you test with a food thermometer after the 15 minutes to ensure they are done! You are looking for at least 160 Degrees F. My sweet spot for perfect chicken breast is 165-170.
Grilled Chicken Sandwich 4x4 Crunch Wrap!
Macros for the WHOLE Crunch Wrap:
495 Cals, 40g Carbs, 16g Fat, 47g Protein!
Ingredients (makes 1 Crunch Wrap):
1 Large Tortilla of your choice (I used a standard large tortilla with the macaronis of 34g Carbs, 4.5g Fat, 6g Protein)
Green Leaf Lettuce
Red Onion
Roasted Red Peppers
1oz (28g) Avocado
28g 2% Colby & Monterey Jack Shredded Cheese
4oz of my Cooked Air Fryer Grilled Chicken
Pepperoni Pizza Fries
Macros for 1/4 of the Fries:
267 Cals, 47g Carbs, 4g Fat, 12g Protein!
Ingredients for Pizza Fries:
4 Medium Sized Russet Potatoes (about 1000g in total)
Non Stick Cooking Spray
Sea Salt, Garlic Powder, Black Pepper
Bowl of Cold Water
120g Marinara
56g Part Skim Mozzarella
1oz Turkey Pepperonis
Salmon Fish Sticks!
Macros for each Fish Stick (makes 19 sticks):
110 Cals, 3g Carbs, 6g Fat, 11g Protein
Ingredients:
26oz Fresh Salmon
50g All-Purpose Flour
60g Panko Bread Crumbs
1 Large Egg
21 Seasoning Salute Seasoning
Sea Salt
Garlic Powder
Fudgey Dairy Free Protein Brownies!
Macros for each Brownie (makes 4):
106 Cals, 11g Carbs, 2g Fat, 11g Protein
Ingredients:
30g All Purpose Flour
30g Vegan Chocolate Protein Powder (Exact one I use)
20g Brownie Batter ProteinCookieButter Powder
3g Zero Cal Sweetener of your choice
2g Baking Powder
100g Canned Pumpkin
30g Sugar Free Maple Syrup
1 Large Egg
15g Mini Chocolate Chips
Protein Fried Oreos
Macros for each Fried Oreo:
100 Cals, 15g Carbs, 2.5g Fat, 4.5g Protein!
Ingredients: (Makes 14 Fried Oreos):
14 Reduced-Fat Oreos
80g All-Purpose Flour
30g Vanilla Whey/Casein Blend Protein Powder of your choice
30g Birthday Cake Batter ProteinCookieButter Powder
16g Coconut Flour
6g Zero Cal Sweetener of your choice
6g Baking Powder
20g Sprinkles (optional)
100g Egg Whites
200ml Unsweetened Vanilla Almond Milk
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Macros Per Chicken Tender:
110 Cals, 9g Carbs, 2g Fat, 14g Protein!
Ingredients (makes 20 Chicken Tenders):
40oz Chicken Breast
100g All-Purpose Flour
150g Chips of your choice (these will affect the macros!)
1 Large Egg
50g Egg Whites
Directions:
1.) Take your chicken breast and slice it into chicken tenders. Try your best to cut them evenly so they will cook evenly.
2.) You will need 3 shallow size bowls to be able to coat the tenders in. Add your all-purpose flour to a bowl. Then add your large egg and 50g egg whites to another bowl and whisk. Lastly, add 150g of your chips to your food processor and process to you have the consistency of like a panko bread crumb.
3.) So now it’s time to dredge the chicken tenders. You will have one hand designated as the dry ingredients hand and the other as the wet ingredients hand. Try your best to keep with this because it’ll make this process soo much easier.
4.) I used my left hand as dry and right as wet. So line your dishes in the order of all-purpose flour, egg/egg whites, chip crumbs. Now take a chicken tender, dip it into the flour covering all sides. Then dip it into the egg/buffalo sauce covering it like you did in the flour. Then dip in the chips doing the same process. Add to a pan to hold till you add to your air fryer. Repeat this process for all 20 chicken tenders.
5.) I had to do this in 3 batches because my air fryer could hold 8-9 chicken tenders each time. So spray you air fryer tray with non-stick cooking spray and add your chicken tenders. Spray the tops of the chicken tenders with you cooking spray and then cook at 360 degrees F for 10 minutes total. At the 5 minutes mark, you will flip the chicken tenders so they cook evenly. And that’s it! Repeat and enjoy!
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Protein PB&J Recipe!
Macros per PB&J:
217 Cals, 29g Carbs, 6g Fat, 14g Protein!
Ingredients for Low Carb Jam:
6oz Fresh Strawberries
5oz Fresh Blueberries
5oz Fresh Raspberries
112ml Water
28ml Lemon Juice
6g Gelatin
6g Zero Cal Sweetener of your choice
Directions:
1.) Pulse all your berries in a food processor till you have a puree.
2.) Add that berry puree to a stove top pot along with 112ml of your water.
3.) Turn burner on 5/10 heat and cook till you get a boil.
4.) Mix along throughout to avoid burning. You want a strong boil that is starting to rise. That’s when you know it’s ready to turn the burner off.
5.) While your jam mixture is cooking, add your lemon juice and gelatin to a bowl and mix. Set to the side to set.
6.) Once jam in the pot is ready, turn the burner off and add your lemon juice/gelatin mixture and mix it in.
7.) Let sit in the pot for about 20 minutes.
8.) Then add to your mason jars and let sit overnight to set.
9.) Then enjoy!
Ingredients for Protein Peanut Butter:
15g Vegan Vanilla Protein Powder
15g PB Party Protein Cookie Butter Powder (proteincookiebutter.com)
100ml Unsweetened Almond Milk
30g Creamy PB
Ingredients for Chocolate Peanut Butter:
15g Vegan Chocolate Protein Powder
15g Brownie Batter Protein Cookie Butter Powder
100ml Unsweetened Almond Milk
30g Creamy PB
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Sausage, Egg & Cheese + Bacon, Egg & Cheese McGriddles!
Macros for each Sausage, Egg & Cheese McGriddle:
450 Cals, 17g Carbs, 24g Fat, 40g Protein!
Macros for each Bacon, Egg & Cheese McGriddle:
277 Cals, 17g Carbs, 12g Fat, 26g Protein!
Ingredients for Protein Griddle Cakes (makes 12 Cakes):
120g All Purpose Flour
60g Whey/Casein Blend Vanilla Protein Powder
30g Oatmeal Cream Pie Protein Cookie Butter Powder (proteincookiebutter.com)
24g Coconut Flour
8g Zero Cal Sweetener of your choice
8g Baking Powder
150g Egg Whites
300ml Unsweetened Vanilla Almond Milk
60g Sugar Free Pancake Syrup
Rest of Ingredients (makes 2 Sausage, Egg & Cheese and 2 Bacon, Egg & Cheese McGriddles):
4 Large Eggs
3 Slices Center Cut Bacon
6oz Reduced Fat Sausage
2 Slices 2% Sharp Cheddar Cheese
Directions:
1.) Add all your dry griddle cakes ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till all is combined.
2.) Now preheat your pan to a 5/10 heat. Spray the inside rings of your silicone egg circles and your pan with non stick cooking spray. Add your circles to your pan and add 1/12th of your batter to each. Add a cover on top to help them cook evenly.
3.) Once your see the bubbles coming out of the top of your cakes, carefully take off the silicone circles and then flip the cakes. Cook on that side for a few minutes. Repeat this process for all your cakes.
4.) Once your cakes are down, spray your pan with non stick cooking spray and add your bacon and your 3oz sausage patties (you will form these on your own). Add to same preheated pan and cook till bacon is crispy. Sausage should be down right around the as well. Flip every few minutes till done. Add bacon to paper towel to help crisp up.
5.) Now take those same silicone circles and do the same process you did with the cakes. Spray with non stick cooking spray and add to your pan. Let them sit on the pan for about a minute to let the bottom of them warm up. This is important because this will make sure the eggs you are about to add to them do not come out the bottom.
6.) Now take your 4 large eggs and whisk. Add 1/4th of the eggs to each silicone circle and add a cover on top of the pan to help them cook evenly. Cook till the tops are only wet to the touch but not super runny aka your can take the silicone circle off and the top egg whites won’t go falling off the side.
7.) Once all is ready to go, add one of your cakes to you pan now on a 2/10 heat. Build your sandwiches with the pro tip being to brush some pancake syrup on the bottom half of the top cake to take it to the next level! Add cover on top of pan and let them heat back up for a few minutes. Then enjoy!
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Pumpkin Spice Protein Ice Cream
Macros for each Bowl without Toppings (recipes makes 2 bowls):
256 Cals, 23g Carbs. 4.5g Fat, 31g Protein, 6g Fiber!
Ingredients:
400g Canned Pumpkin
200ml Unsweetened Vanilla Almond Milk
60g Vegan Vanilla Protein Powder
30g Pumpkin Pie Protein Cookie Butter Powder (proteincookiebutter.com)
5g Zero Cal Sweetener of your choice
3g Pumpkin Spice
1g Xanthan Gum (optional)
400g Ice
Directions:
1.) Add all your ingredients to your food process in the exact order I list them in the ingredients.
2.) Process till smooth and creamy.
3.) Add to freezer for 30-60 minutes to let cool since the food processor tends to heat up the ingredients.
4.) Process after the freezer and then enjoy!
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OREO Protein Cookie Skillet!
Macros for the WHOLE Skillet (without the 2 Oreos on top):
485 Cals, 38g Carbs, 17g Fat, 50g Protein!
Ingredients:
30g Whey/Casein Blend Vanilla Protein Powder
20g Brownie Batter Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Black Cocoa Powder
3g Zero Cal Sweetener of your choice
2g Baking Powder
15g Mini White Chocolate Chips
50g Plain Non Fat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Egg
Directions:
1.) Add all your dry ingredients (except mini chocolate chips) into a bowl and mix. Get rid of any clumps.
2.) Add wet ingredients and mix till you have a thick cookie dough like consistency. Add in your mini chocolate chips.
3.) Spray a 6.5in Cast Iron Pan with non stick cooking spray and add your cookie dough to it.
4.) Air Fry on 360 Degrees F for 6 Minutes! Then enjoy!
If using oven, bake on 350 degrees F for 8-10 minutes!
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One Pot Protein Mac & Cheese!
Macros for 1/4 of the Pot:
360 Cals, 42g Carbs, 9.5g Fat, 18g Protein!
Ingredients:
224g Macaroni
400g Water
240ml Unsweetened Almond Milk or Skim Milk
112g 2% Mexican Cheese
68g Part Skim Mozzarella
40g All Purpose Flour
10g Nutritional Yeast
40g Yellow Mustard (if you don’t like mustard, you can scale this down or omit it)
Directions:
1.) Add all ingredients into a stove top pot and mix together.
2.) Turn burner on a 5/10 heat and bring to light boil.
3.) Mix around for the next 8-10 minutes till your Mac & Cheese is thick!
4.) Then enjoy!
Fried Buffalo Protein Mac & Cheese!
Macros for each Fried Mac & Cheese:
57 Cals, 8g Carbs, 1.5g Fat, 3g Protein!
*Did not use all the ingredients listed below so see below recipe where I explain.
Ingredients:
3/4 of the Mac & Cheese Recipe above
60g All Purpose Flour
100g Panko Bread Crumbs
1 Large Egg
50g Egg Whites
Buffalo Sauce (I use Franks Red Hot)
Directions:
1.) Take your Mac & Cheese that is now cool and form into ball. I was able to get 23 of them.
2.) Use the left hand dry hand, right hand dry hand technique. Add you ball to your flour with your right hand. Then your egg/buffalo sauce mixture with your left. Lastly, your panko mixture with your right hand. Add to a pan to hold till you are ready to put them in the air fryer. Repeat this process with all of them.
3.) Add half of them to your air fryer and then air fry on 360 degrees F for 8 minutes. At the 5 minute mark, flip them over to ensure they cook evenly.
4.) Once done, repeat process with the rest of them and enjoy!
*You’ll see if you pause the video when I’m done coating all the balls how much of the ingredients I have left. So I estimated I used 40g of the AP Flour, 0.75 of the Large Egg, 35g of the Egg Whites and 60g of the Panko.
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Pumpkin Spice Protein Peanut Butter
Macros per 2 Tbsp (32g):
45 Cals, 2.25g Carbs, 2.25g Fat, 3.5g Protein!
Ingredients (makes 32 servings):
60g Vegan Vanilla Protein Powder
60g Pumpkin Spice Protein Cookie Butter Powder (proteincookiebutter.com)
120g Creamy Peanut Butter
400g Canned Pumpkin
400ml Unsweetened Almond Milk
Directions:
1.) Add all of the ingredients to your food processor. Blend on slow until you get a creamy consistency with no chunks. Add the peanut butter to 4 8oz mason jars, leave them in the fridge overnight to thicken up, then enjoy!
Apple Pie Protein Peanut Butter
Macros per 2 Tbsp (32g):
50 Cals, 3g Carbs, 2.5g Fat, 3.5g Protein!
Ingredients (makes 31 servings):
60g Vegan Vanilla Protein Powder
60g Apple Pie Protein Cookie Butter Powder (proteincookiebutter.com)
120g Creamy Peanut Butter
400g Unsweetened Apple Sauce
200ml Unsweetened Almond Milk
1 Medium Size Red Apple
Directions:
1.) Add all of the ingredients to your food processor. Blend on slow until you get a creamy consistency with no chunks. Then skin and chop up your apple into small pieces and mix into the peanut butter. Add the peanut butter to 4 8oz mason jars, leave them in the fridge overnight to thicken up, then enjoy!
How I figure out the Macros per serving
400g Pumpkin
400ml/g Almond Milk
60g Vegan Protein Powder
60g Pumpkin Spice Protein Cookie Butter
120g Creamy Peanut Butter
6g Zero Cal Sweetener
3g Pumpkin Spice
1,049 total grams in the recipe
If I want serving size to be 32g, I’ll take divide the total weight for the recipe in grams (1,048) and divide it by the serving size (32g).
1,049/32 = 32.78 servings
So if we want to find out what the macros are for each 32g serving, we will divide the macros of the recipe in total and divide them by the total servings (32.78).
Macros for the WHOLE Recipe:
74g Carbs, 76g Fat, 112g Protein, 20g Fiber
74g Carbs / 32.78 Servings = 2.25g Carbs
76g Fat / 32.78 Servings = 2.3g Fat
112g Protein / 32.78 Servings = 3.4g Protein
Macros per 32g Serving:
43.3 Cals, 2.25g Carbs, 2.3g Fat, 3.4g Protein!
And to make things easier to track, you can round these!
45 Cals, 2.25g Carbs, 2.25g Fat, 3.5g Protein!
And the same process goes for the Apple Pie one as well!
400g Unsweetened Apple Sauce
200ml/g Almond Milk
60g Vegan Protein Powder
60g Apple Pie Protein Cookie Butter
120g Creamy Almond Butter
6g Zero Cal Sweetener
3g Ground Cinnamon
150g Apple
999 total grams in the recipe
999/32 = 31.2 servings
Macros for the WHOLE Recipe:
103g Carbs, 74g Fat, 109g Protein
103g Carbs / 31.2 Servings = 3.3g Carbs
74g Fat / 31.2 Servings = 2.3g Fat
109g Protein / 31.2 Servings = 3.5g Protein
Macros per 32g Serving:
47.9 Cals, 3.3g Carbs, 2.3g Fat, 3.5g Protein!
Rounded Macros per 32g Serving:
50 Cals, 3g Carbs, 2.5g Fat, 3.5g Protein!
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CopyCat McDonalds Hashbrowns Recipe!
Macros per Hashbrown:
94 Cals, 14g Carbs, 2g Fat, 5g Protein!
Ingredients (makes 8 Hashbrowns):
2 Medium Russet Potatoes (about 300g each)
2 Large Eggs
56g 2% Mexican Cheese
Salt & Pepper
Directions:
1.) Peel the skin off your potatoes and then add to a bowl of cool water to sit for about 10 minutes.
2.) Next, grate your potatoes and add grated potatoes to a bowl.
3.) Add your eggs, cheese, salt & pepper to your potatoes and mix all together.
4.) Cover your mini cheesecake pans with aluminum foil and spray with non stick cooking spray.
5.) Evenly add your hashbrown mixture to each and then spray the tops with non stick cooking spray.
6.) Air fry for 12 minutes on 360 degrees F. Then take out and carefully remove from aluminum foil and add back to air fryer. Air fry for another 12 minutes with the bottom side facing up.
7.) Once 12 minutes is done, you are good to go!
For oven, you’d cook the same times but at 450 degrees F!
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Classic Protein Pancakes!
Macros for each Protein Pancake:
98 Cals, 11g Carbs, 2g Fat, 9g Protein!
Ingredients (For 5 (6in) Pancakes):
60g Pancake Mix of your Choice
30g Whey/Casein Blend Vanilla Protein Powder
16g PB Party Protein Cookie Butter Powder (proteincookiebutter.com)
12g Coconut Flour
4g Zero Cal Sweetener of your choice
4g Baking Powder
100g Egg Whites
180ml Unsweetened Vanilla Almond Milk
Directions:
1.) Add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till you have a batter with no chunks. Let sit for 5-10 mintues to thicken up a bit more.
2.) Now preheat your stove top pan on a 5/10 heat. Once preheated, spray with non stick cooking spray and then add 1/5th of your batter to the middle of your pan. Spread out a little with with your spoon or cookie scooper which I used. Pancakes should be about 6in.
3.) Let cook on that side until you see around 10 air bubbles coming from the top of the pancake. Now flip and cook on that side for another 2 minutes. Repeat this process for all 5 pancakes and then enjoy!
Pumpkin Spice Protein Pancakes!
Macros for each Protein Pancake:
106 Cals, 12g Carbs, 2g Fat, 10g Protein!
Ingredients (For 5 (6in) Pancakes):
60g Pancake Mix of your Choice
30g Whey/Casein Blend Vanilla Protein Powder
16g Pumpkin Pie Protein Cookie Butter Powder (proteincookiebutter.com)
12g Coconut Flour
4g Zero Cal Sweetener of your choice
4g Baking Powder
120g Canned Pumpkin
100g Egg Whites
180ml Unsweetened Vanilla Almond Milk
Directions:
1.) Add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till you have a batter with no chunks. Let sit for 5-10 mintues to thicken up a bit more.
2.) Now preheat your stove top pan on a 5/10 heat. Once preheated, spray with non stick cooking spray and then add 1/5th of your batter to the middle of your pan. Spread out a little with with your spoon or cookie scooper which I used. Pancakes should be about 6in.
3.) Let cook on that side until you see around 10 air bubbles coming from the top of the pancake. Now flip and cook on that side for another 2 minutes. Repeat this process for all 5 pancakes and then enjoy!
Oreo Lovers Protein Pancakes!
Macros for each Protein Pancake:
102 Cals, 11g Carbs, 2g Fat, 10g Protein
Ingredients (For 5 (6in) Pancakes):
60g Pancake Mix of your Choice
30g Whey/Casein Blend Vanilla Protein Powder
20g Brownie Batter Protein Cookie Butter Powder (proteincookiebutter.com)
20g Black Cocoa Powder (amazon.com/dp/B00VMSKTUU/?ref=exp_theflexibledietinglifestyle_dp_vv_d)
4g Zero Cal Sweetener of your choice
4g Baking Powder
100g Egg Whites
180ml Unsweetened Vanilla Almond Milk
Directions:
1.) Add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till you have a batter with no chunks. Let sit for 5-10 mintues to thicken up a bit more.
2.) Now preheat your stove top pan on a 5/10 heat. Once preheated, spray with non stick cooking spray and then add 1/5th of your batter to the middle of your pan. Spread out a little with with your spoon or cookie scooper which I used. Pancakes should be about 6in.
3.) Let cook on that side until you see around 10 air bubbles coming from the top of the pancake. Now flip and cook on that side for another 2 minutes. Repeat this process for all 5 pancakes and then enjoy!
Funfetti Protein Pancakes!
Macros for each Protein Pancake:
119 Cals, 14g Carbs, 3g Fat, 9g Protein!
Ingredients (For 5 (6in) Pancakes):
60g Pancake Mix of your Choice
30g Whey/Casein Blend Vanilla Protein Powder (proteincookiebutter.com)
16g Birthday Cake Batter Protein Cookie Butter Powder
12g Coconut Flour
4g Zero Cal Sweetener of your choice
4g Baking Powder
100g Egg Whites
180ml Unsweetened Vanilla Almond Milk
30g Sprinkles
Directions:
1.) Add all your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till you have a batter with no chunks. Let sit for 5-10 mintues to thicken up a bit more.
2.) Now preheat your stove top pan on a 5/10 heat. Once preheated, spray with non stick cooking spray and then add 1/5th of your batter to the middle of your pan. Spread out a little with with your spoon or cookie scooper which I used. Pancakes should be about 6in.
3.) Let cook on that side until you see around 10 air bubbles coming from the top of the pancake. Now flip and cook on that side for another 2 minutes. Repeat this process for all 5 pancakes and then enjoy!
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Jumbo Soft Pretzels Recipe:
INGREDIENTS:
180g All Purpose Flour
36g Coconut Flour
12g Baking Powder
280g Plain Nonfat Greek Yogurt
1.5cup Water
42g Baking Soda
Pretzel Salt
1. Add all purpose flour, coconut flour and baking powder into your food processor and pulse a few times to combine them. Then add your Greek yogurt and process on low till you have a dough ball. Take the dough out of the processor and shape it until it forms a ball. Add the dough to a bowl and place in the refrigerator to cool for 20 minutes.
2. Once the dough has cooled, lay a rolling mat down and sprinkle some flour on the surface. You can do this on a clean counter top too. Roll your piece of dough into about a 26-28” long rope and then twist into the shape of a pretzel. Repeat this process with all 4 of your pretzels.
3. Take 1.5 cups of water and add to a stove top pot. Add 42g of baking soda to the pot. Add the pot to the stove top and bring water to a boil. Once boiling, put the water in a shallow bowl and let cool for a minute or so in order to go from hot to warm. Once warm, add a pretzel to the warm mixture using a spoon to cover the top of the pretzel with water as well. Do this for about 45-60 seconds.
4. Once the pretzel has been in water for 45-60 seconds, take your air fryer tray and spray with non-stick cooking spray. Add your pretzel to the air fryer. Repeat this process for another pretzel. I cooked 2 pretzels at a time. Now air fry these two pretzels at 360 degrees F for 6 minutes. Repeat this process for the other two pretzels.
5. Once done, they are ready to enjoy!
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White Chocolate Pumpkin Pie Protein Muffins Recipe!
Macros for each Muffin:
183 Cals, 19g Carbs, 3g Fat, 20g Protein!
Ingredients (makes 6 Muffins):
75g Whey/Casein Blend Vanilla Protein Powder
30g Pumpkin Pie Protein Cookie Butter Powder
30g All Purpose Flour
20g Coconut Flour
10g Zero Cal Sweetener of your choice
10g Baking Powder
450g Canned Pure Pumpkin
150g Plain Non Fat Greek Yogurt
150g Egg Whites
30g Mini White Chocolate Chips
Directions:
1.) Preheat oven to 350 degrees F. Add all your dry ingredients into a bowl and mix to avoid clumping. Now add your wet to your dry and mix well until it is fully combined with no chunks or clumps. Let sit for 15-20 minutes to thicken up a bit.
2.) Now add your mini white chocolate chips and mix those in. Spray your silicone jumbo muffin molds with non stick cooking spray and evenly add your batter to all 6. Add to oven safe pan to hold all 6.
3.) Add to oven preheated to 350 degrees F for 45 minutes. Once done, let cool in the mold for 20 minutes and then take out and let cool on a flat surface. Then once cool, enjoy! You can store these in tupperware at room temp for a few days but these last best in the fridge! Can last up to for 7-10 days!
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Grilled Spicy Chicken Sandwich Wrap Recipe!
Macros for the WHOLE Wrap:
386 Cals, 20g Carbs, 10g Fat, 55g Protein!
Ingredients:
40oz Chicken Breast
Seasonings: A dash of all of the following
Sea Salt
Garlic Powder
Black Pepper
Onion Powder
Cayenne Pepper
Paprika
Cumin
Oregano
Rest of Wrap Ingredients (makes 1 Wrap):
1 Josephs Lavash Bread (shop.josephsbakery.com)
1 Slice 2% Colby Jack Cheese
Fresh Sliced Tomato
Hamburger Pickle Slices
Green Leaf Lettuce
Directions:
1.) The first step will be taking your chicken breast and flattening them out. To be honest, I do this with my fist just punching down on the chicken breast with my knuckles flattening it out. Trust me it’s not violent and take much less punching power than you think!
2.) Now once you have your chicken breasts all flattened out, you will need to add your spices to small bowl and mix together.
3.) Now lightly coat each side of your chicken breasts with the spicy seasoning mix.
4.) Spray your air fryer tray with non-stick cooking spray and add 2 of your chicken breasts. Then cook at 360 degrees F for 8 minutes total.
5.) Once done, now it’s time to make your sandwich Wrap! Slice one chicken breast into strips. Lay your lavash flat and then add about 3/4 of the strips to once side of the lavash. Then add your cheese, pickles, tomato and the lettuce. Tighly wrap and then slice in half! You can enjoy cold!
6.) But if you want to enjoy toasted, add to air fryer and spray with non stick cooking spray. Then sprinkle come seasoning seeds on top and Air Fry for 3 minutes on 400 degrees F. Once done, enjoy!
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Air Fryer Protein Cookie Skillet Recipe!
Macros for the WHOLE Skillet:
522 Cals, 39g Carbs, 18g Fat, 51g Protein
Ingredients (makes 1 Skillet)
30g Whey/Casein Blend Vanilla Protein Powder
20g PB Party Protein Cookie Butter Powder
15g All Purpose Flour
10g Almond Flour
5g Coconut Flour
2g Zero Cal Sweetener of your choice
3g Baking Soda
50g Plain Nonfat Greek Yogurt
30g Sugar Free Maple Syrup
1 Large Eggs
15g Mini Chocolate Chips
10 M&M Chips (optional)
Directions:
1.) Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix, then add your wet ingredients and mix some more. Then fold in your mini chocolate chips.
2.) Take your 6.5 in cast iron skillet and spray with non stick cooking spray. Then add your cookie dough to the cast iron pan and evenly spread it until the whole pan is covered. I wet my fingers with water to help spread it with my hands.
3.) Add to your Air Fryer on 250 degrees F for 6 minutes! Once done, take out and enjoy! If you let cool for an hour or so, the cookie skillet will set a bit more like the slices you see in the picture!
Bake in oven at 350 degrees F for 6 minutes! I like this recipe better in the air fryer though! It’s more consistent than the oven 🙏
If you want to make substitutions, know that each flour plays a different role.
The all purpose flour is what brings everything together. Don’t sub because this is a Swiss Army knife style flour that plays many roles in this recipe.
The almond flour provide the density that it needs without the butter. Necessary ingredient. Please don’t sub because without it, you’ll get a Cakey cookie.
The coconut flour will help it retain the density and moisture. If you want to sub the 5g, you’d need to replace with 10g Almond Flour or 20g All Purpose Flour.
The whey casein blend is the best style baking protein because of the combination of the whey and casein. Casein is great for holding onto moisture when baking. If you only bake with whey here, it will come out more Cakey than a cookie. I use PEScience. “FDL” will save you 15%.
And if you want to sub the cookie butter powder, the best sub would be a mix of powdered PB and a vegan protein powder to equal the 20g I used in the recipe.
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Air Fryer Vanilla Protein Donuts Recipe
Macros per mini donut w/out frosting:
52 Cals, 5g Carbs, 0.5g Fat, 7g Protein!
Ingredients (makes 27 Mini Cake Donuts):
75g Whey/Casein Blend Vanilla Protein Powder
75g All Purpose Flour
36g Birthday Cake Batter Protein Cookie Butter Powder
30g Coconut Flour
15g Zero Cal Sweetener of your choice
15g Baking Powder
412g Plain Nonfat Greek Yogurt
412g Egg Whites
150g Unsweetened Apple Sauce
Ingredients for Protein Frosting (you will only use about 40% of the frosting this will make in the recipe!)
220g Fat Free Cream Cheese
227g Plain NonFat Greek Yogurt
60g Whey/Casein Blend Vanilla Protein Powder
8g Zero Cal Sweetener of your choice
Directions:
1.) Add all your dry ingredients (except sprinkles) into a bowl and mix to avoid clumping. Then add your wet ingredients and mix till combined.
2.) Add 9 of your mini donut silicone molds to your air fryer and spray with non stick cooking spray. It will take 3 batches to do all 27 donuts. Add your batter to each leaving a little bit from the top because these will rise.
3.) Air fryer on 250 degrees F for 15 minutes. Then carefully take your donuts out of the molds and add them back into the air fryer with the bottoms facing up. Air fry for 5 more minutes on the same temperature.
4.) Now to make your frosting! Add all your frosting ingredients into your food processor and process till you have a thick, smooth frosting. Add to fridge to cool.
5.) Then once all is ready, decorate your donuts with your frosting and whatever other toppings you’d like and enjoy!
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Pepperoni Pizza Hot Pockets Recipe!
Macros Per Hot Pocket:
207 Cals, 18g Carbs, 7g Fat, 18g Protein!
Ingredients:
10 Slices Bread of your choice (I used Butterbread)
105g Light Shredded Mozzarella
50 Turkey Pepperonis
Directions:
1. Preheat oven to 450 degrees F. Line an oven safe pan with aluminum foil and spray with nonstick cooking spray.
2. Lay one slice of bread down and brush egg whites along the edges. Add 14g Light Shredded Mozzarella then 10 Turkey Pepperonis and then 7g more of Light Shredded Mozzarella to the middle. Leave about half an inch along the edges. Brush your egg white wash to the bottom of the top piece of bread and then add it on top and press it down the best you can. Brush the egg whites on the edges of the top piece. Press the edges down with your fingers, then use a fork to crimp the edges shut.
3. Take a pizza cutter and slice off the crusts, then brush more egg whites on the top of the hot pocket. Repeat this process for all 5 hot pockets.
4. Add your hot pockets to the oven for 8 minutes (the time will vary based on your oven so keep an eye on them). Once they’re done, add a dipping station of pizza sauce on the side and enjoy!
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