Supplement Snacks

So I entered this competition on a whim and was actually selected to compete. Please help me out the next few weeks by voting for me every day; it’s free! This round is open for 1 more week.

My story would feature how to prepare meals at home that taste like your favorite indulgences but are actually better-for-you! The best way to stick to a healthy lifestyle is to actually enjoy the process; I’m here to help with that. Less deprivation — more deliciousness!

If I end up making it to the end, the money would go towards starting my own protein snack line (some of you have already enjoyed the Supplement Snacks snacks I’ve already sold).

I’ve made this post public — please share!

Is Kristen Malpass (Hall) your Favorite Chef? One chef will win $25k, an advertorial feature in Taste of Home, and a cooking experience with Carla hall.

• Blackberry Protein Cheesecake •

Absolute perfection 🤌🏻. Dark berry flavor comes through with sweet cream cheese and bright citrus from the crust. This is super easy to make — blend it up and pour it out. It doesn’t matter if it cracks because we are going to cover up the top anyway. The texture comes out super creamy and you’d never know it’s low fat.

Crust: crush crackers in a food processor with lemon zest. Add juice and process until crumbly. Place into bottom of spring form pan and press down until solid.

- 96g graham crackers
- Zest of 1 large lemon (or 2 small)
- Juice of 1/2 lemon

Cheesecake: combine all ingredients in a blender and blend until smooth. For best results, blend cottage cheese first, combine other ingredients except the eggs, then add the eggs last and blend until just combined. Pour into crust. Bake at 320°F for 1 hour.

- 452g (2 blocks) Neufchâtel cheese
- 452g 1% cottage cheese
- 150g light sour cream
- 80g 50/50 Formula X Blackberry Cheesecake protein
- 4 large eggs
- 1/2 tsp vanilla extract

Blackberry Glaze: heat all ingredients on medium high heat and mash berries with the back of a spoon. Cook until thickened. Strain berries over fine mesh strainer to remove seeds. Let strained mixture cool before pouring on top of cooled cheesecake. Chill in the fridge or freezer until cold.

- 333g blackberries
- 20g sugar replacement (I used Truvia sugar blend)
- 5g (2 tsp) arrowroot starch (or cornstarch)
- 1/4 cup water

Bonus: make extra crust and crumble it on top as garnish

• Protein Brownie Sundae •

I wish the photos did this protein brownie sundae justice. The warmth from the natural light melted everything pretty quickly, but just pretend it looks beautiful 😂. This dessert is truly a “fourth meal” and is so decadent, you would not believe how macro-friendly it is. The warm brownie is piled high with protein vanilla bean ice cream & topped with crushed peanuts, hot fudge, caramel sauce, and whipped cream. The most delicious 35g of protein you’ll ever crush. I’ve attached nutrition info for the full sundae as pictured, the brownie and ice cream alone, and just the ice cream.

Ingredients:
⁃1 protein brownie
⁃1/2 pint protein vanilla bean ice cream
⁃15g fat free Reddi Wip
⁃7g hot fudge sauce (I used bourbon hot fudge)
⁃7g caramel sauce (again, Buffalo Trace bourbon infused caramel sauce)
⁃5g crushed salted peanuts

Protein Vanilla Bean Ice Cream:
⁃32.5g Protein Vanilla Bean whey
⁃1 cup 2% Fairlife milk
⁃6 fl oz unsweetened vanilla almond milk
⁃9g sugar free vanilla pudding mix
⁃1 tsp vanilla bean paste (with seeds)

This protein ice cream uses the CREAMi. For best results, pour Fairlife milk in a shaker bottle or blender and add the pudding mix. Shake vigorously or blend and let sit until slightly thickened. Add the rest of the ingredients and mix well. Freeze for 24 hours. When ready to make, take the pint out of the freezer and turn upside down in your sink. Run hot water on the bottom of the pint until the ice cream separates from the bottom of the pint (a few minutes). Process in the CREAMi on light ice cream and then re-spin once.

To assemble the sundae, place the protein brownie in your eating vessel of choice and heat in the microwave for 10-15 sec. Top with ice cream. Drizzle caramel and fudge sauces. Top with Reddi Wip and crushed peanuts. DEVOUR. 🍨

• Protein Banana Bread Breakfast Bars •

If you’re lucky enough to have a tub of V1’s Chocolate Chip Banana Bread on hand, run and makes these breakfast bars NOW! They have amazing banana bread flavor and pack a nutritional punch with whole grains, fiber, and protein! I personally like to pair these with a side of fruit and yogurt for extra protein for a sweet breakfast. These are THICC bois and leave you feeling full and satisfied. They are a lot easier than carrying around a bowl of oatmeal, too. Give these a try and let me know what you think!

Ingredients:

⁃4-5 RIPE bananas (I used 604.4g)
⁃400g quick oats ground into oat flour
⁃136g Grandma’s Chocolate Chip Banana Bread protein
⁃136g Lily’s chocolate chips
⁃4 large eggs
⁃2 tsp vanilla extract
⁃2 tsp baking soda
⁃1 tsp liquid stevia (I used Sweet Leaf)
⁃1/2 tsp cinnamon
⁃1/2 tsp salt

Method:

Preheat oven to 350ºF and prep a 13x9 baking dish with oil spray and parchment paper. Use a blender or food processor to grind oats into oat flour. Add protein powder, baking soda, cinnamon, and salt and mix to combine. In a smaller bowl, mash the bananas. Add vanilla extract, liquid stevia, and eggs. Mix to combine. Add the wet ingredients into the oat mixture and mix gently to combine. Fold in chocolate chips. Pour batter into prepare baking dish and bake for 20 minutes or until a toothpick comes out mostly clean (a few crumbs are okay - no dry banana bread here). Let cool for at least 15 minutes before slicing into 12 bars.

Notes: you can also blend your oats first and then add all other ingredients to the blender and blend the crap out of it to make your batter without messing up additional bowls. These bars get better the longer they sit! You may want to add additional sweetener depending on the ripeness of your bananas.

• Birthday Cake Protein Ice Cream •

I celebrated my birthday yesterday and figured it would be the perfect time to put the new Axe and Sledge birthday cake protein to use. I got a Ninja Creami for Christmas and it’s been so much fun! If you’ve been buying protein ice cream in the store, STOP! Get this and use the protein you already have on hand! The end result is MUCH creamier and higher protein. We’ve been having ice cream every night and it’s so fun creating new flavors. I recommend using the exact ingredients listed below so you can get the creamy, true ice cream texture. This recipe creates 1 Creami pint and yields 2 huge servings! (You can absolutely eat the whole thing and I actually highly recommend it 😂)

Ingredients:

⁃1 cup 2% Fairlife milk
⁃3/4 cup unsweetened vanilla almond milk
⁃31g Farm Fed x Dippin’ Dots Birthday Cake Ice Cream
⁃1 Tbs fat free sugar free vanilla pudding mix
⁃8g rainbow sprinkles

Method:

Add dairy milk, almond milk, and protein to a shaker cup and shake until mixed well. Add pudding mix and shake again to ensure there are no clumps. Add the mixture to a Creami pint and freeze for 24 hours. Remove the pint the next day and process in the Ninja Creami using the “light ice cream” setting. Re-spin the ice cream at least one more time. Use a butter knife to create a well in the middle of the pint and add sprinkles. Use the “mix-in” function on the Creami to incorporate the sprinkles. Serve immediately. I topped mine with birthday cake ! 🍨

• Apple Cider Protein Donuts •

Colder weather calls for warming spices. Apple cider donuts are nostalgic for so many, and now you can make your own! These have a strong apple cider flavor with a satisfying cake-like texture. Toss them in a spiced sugar coating and you’ve got absolute perfection 🤌🏻

Ingredients:
⁃140g AP flour
⁃80g Apple Cider Donut whey protein
⁃60g unsweetened applesauce
⁃56g nonfat Greek yogurt
⁃35g brown sugar substitute (I used Swerve)
⁃30g light butter (I used Country Crock)
⁃1/2 c unsweetened vanilla almond milk
⁃1/2 tsp baking powder
⁃1/4 tsp baking soda
⁃1/4 tsp salt

Coating:
⁃Granulated sugar substitute (I used Swerve)
⁃Apple pie spice to preference

Method:
Preheat oven to 350ºF and prep 2 donut pans with oil spray. Combine flour, protein, baking powder, baking soda, and salt in a bowl and whisk to combine. In a separate bowl, add applesauce, brown sugar substitute, and light butter, mix until butter is evenly distributed. Add the greek yogurt and almond milk and stir to combine. Add wet ingredients to dry ingredients and stir until no dry parts remain. Spoon batter into donut pans or transfer batter into a quart sized zip top bag and cut off the corner and pipe into the pans. Bake for 7 minutes. Use a small rubber spatula to scoop out the donuts and toss into sugar coating mixture. You can spray your donuts with oil or butter spray to help the coating adhere. I sprayed my donuts with oil spray and tossed them in a gallon sized bag with the sweetener & apple pie spice to coat them evenly. These taste so amazing the next morning with coffee! Please give this easy recipe a shot and let me know what you think!

Protein is still available at (tagged in post)

• Pumpkin Swirl Protein Cheesecake •

Is it pumpkin pie? Is it cheesecake? It’s both and it’s ADDICTING! This recipe uses Core Culture’s isolate AND collagen for added protein and extra benefits. The vanilla isolate itself is one of the most well done vanilla proteins I have tried. Think French vanilla ice cream and that’s the flavor; nothing artificial tasting. It’s sweetened with stevia but you’d never know it. The collagen is unflavored and mixes well with everything. You just can’t go wrong! This is SUPER easy to make and tastes amazing. Give it a shot and let me know what you think!

Cheesecake mixture:
⁃110g neufchâtel cheese, room temp
⁃110g 1% cottage cheese, room temp
⁃50g granular sweetener (I used Swerve)
⁃30g vanilla .are.core.culture Iso Protein
⁃1 egg, room temp
⁃1 tsp vanilla extract

In a food processor, blend cottage cheese until smooth. Add remaining ingredients and blend until just combined. Set aside.

Pumpkin pie mixture:
⁃212g canned pure pumpkin puree
⁃20g brown sugar replacement (I used Swerve brown - can use coconut sugar)
⁃15g .are.core.culture Collagen Peptides
⁃6 fl oz fat free evaporated milk
⁃1 egg
⁃1 tsp vanilla extract
⁃1/2 Tbs pumpkin pie spice
⁃1/8 tsp salt
⁃Liquid stevia to taste (I used 10 drops)

Whisk all ingredients together until combined. Set aside.

Crust:
⁃Store bought pie crust*

Preheat oven to 325ºF. Place crust into either an 8” or 9” pie plate or spring form pan. If using a spring form, press the edge of the crust up the side. Alternate spooning cheesecake and pumpkin pie mixtures to create a “camo-like” look. When the crust is filled, drag a sharp knife through the mixture in a vertical zig-zag pattern, being careful not to cut the crust. Repeat the zig-zag pattern, this time horizontally. Bake for 30-40 minutes. The pie is done when the center just barely jiggles. Let cool to room temp then refrigerate. Makes 8 servings.

[PSST! Code “SUPPSNACKS” now gives you 15% off + FREE SHIPPING! Subscriptions too!]

*to decrease fat content, use fat free cream cheese, fat free cottage cheese, and a store-bought reduced fat graham cracker crust. I would just swap out the crust to maintain the creamy texture of the pie.

• Oreo Protein Brownies •

It’s taken a long time for me to post a protein brownie recipe because I had to learn a lot more about baking science in order to put together a recipe that actually met my standards for a brownie: chocolatey and chewy. If I wanted a cakey brownie, I would just bake a cake. The secret to these is to let them cool COMPLETELY. I put them in the freezer after they cool slightly so ensure the carryover cooking stops. Give this a shot and enjoy. These get way better the next day. 🍫

Ingredients:
Dry:
⁃60g AP flour
⁃40g Chocolate Cookies & Cream protein
⁃30g unsweetened cocoa (I used 10g Hershey’s & 20g black cocoa)
⁃1/2 tsp baking soda
⁃1/4 tsp salt
⁃10 Oreo Thins, divided
Wet:
⁃226g vanilla nonfat Greek yogurt, warmed (I used Light & Fit)
⁃96g brown sugar Swerve (or Truvia brown sugar blend)
⁃75g chopped chocolate bar, melted (I used Lindt milk)
⁃1/2c unsweetened vanilla almond milk
⁃1 egg

Method:
Prepare 8x8 pan with parchment paper. Preheat oven to 350ºF. In a small bowl, melt chopped chocolate in the microwave (1 min at 50% power). Add brown sugar substitute and whisk to combine. When slightly cooled, add one egg and combine. Heat up almond milk and add to chocolate mixture. Warm yogurt in the microwave and add to chocolate mix. Transfer mixture to a larger bowl. Top with dry ingredients and mix to combine. Chop up 5 Oreo Thins and fold into batter. Transfer batter to the pan and top with 5 more chopped Oreo Thins. Bake for 20-25 minutes. Allow to cool for 10 mins and then transfer to the refrigerator to cool completely. Cut into 9 squares.

• Pumpkin Protein Donuts •

Go from 0 to 🍂 b a s i c 🍂 in just 15 minutes with this PUMPKIN PROTEIN DONUT recipe. These cake donuts are absolutely DELICIOUS and pack a whopping 8g protein per donut. They’re soft, warmly spiced, and tossed in a crunchy cinnamon sugar coating.

Ingredients:
Dry:
⁃95g AP flour
⁃55g Protein Pumpkin Spice
⁃1 tsp baking powder
⁃3/4 tsp pumpkin pie spice
⁃1/2 tsp salt
Wet:
⁃60g pumpkin puree
⁃1/2 cup milk (I used fat free Lactaid)
⁃30g margarine or light butter, melted
⁃35g brown sugar substitute (I used Swerve)
Coating:
⁃1/4 cup granulated sweetener (I used Lakanto monk fruit)
⁃1/4 tsp cinnamon

Method:
Preheat oven to 350ºF. Spray a donut pan with nonstick spray. In a medium bowl, whisk together dry ingredients. In a smaller bowl, melt butter and then add whisk in brown sugar substitute. Add pumpkin puree and milk and whisk until smooth. Pour wet ingredients into dry ingredients and mix until combined. Divide evenly among 8 donut wells (I used 2 pans - there will be 4 empty wells). Bake for 8 minutes. While donuts are baking, mix together granulated sweetener and cinnamon in a high-sided bowl. When the donuts are done baking, let cool 5 minutes before carefully removing from the pan. Immediately toss in cinnamon sugar. Makes 8 heavenly donuts.

*notes: 95 calories, 7.7g protein (label shows rounded amounts) with 4.37g sugar alcohol per donut (not including coating). I did not count the coating since the incidental macros from the sweetener are so minimal.

• Protein Oreo Birthday Cake •

I’ve made this cake every weekend since I developed the recipe. I’ve shared it with friends and co-workers and they all love it. I’ve posted the nutrition info for just the plain cake & also the ultra mega double stuffed sexy cake 🤤. You can also just have a slice of cake with protein frosting for 166 cal / 1.8g fat / 21g carb / 11g protein. I highly recommend the cookies & cream ganache though. It makes this cake next level 🔥

Cake Dry ingredients:
⁃120g AP flour (sifted)
⁃60g Birthday Cake Oreo Whey
⁃20g black cocoa (sifted)
⁃1 tsp baking soda
⁃3g salt
Cake Wet ingredients:
⁃1/2 cup water
⁃1/2 cup hot coffee
⁃84g nonfat plain greek yogurt
⁃1 Tbs white vinegar
⁃1/2 Tbs vanilla extract
⁃5 drops liquid stevia (optional)
Cream filling:
⁃118 mL (1/2 c) Fairlife fat free milk
⁃30g Ghost Birthday Cake Oreo Whey
⁃1 box SF/FF white chocolate pudding mix
⁃133g Cool Whip Lite
⁃12g rainbow sprinkles
Oreo ganache:
⁃170g white chocolate chips
⁃4 Birthday Cake Oreos, chopped
⁃1/8 c fat free Fairlife milk

Whisk together dry ingredients to combine. Whisk together wet ingredients until smooth (add liquid stevia if you want a sweeter chocolate cake as opposed to a more bitter chocolate). Add the wet to the dry and mix gently until no visible flour remains. Place into a prepared round pan (I used a 9” spring form pan w/ parchment paper on the bottom). Bake at 350ºF for 13 minutes. Allow to rest in the pan for 5 mins before transferring to a rack to cool. Repeat to make another cake if you don’t have 2 pans. While the cake cools, prepare filling by mixing together protein and pudding mix. Add milk and quickly mix until just combined, then fold in the Cool Whip until everything is combined. Gently fold in sprinkles. Spread on top of one of the cakes and then top with the other cake. Prepare the ganache by melting together white chocolate chips and milk in a saucepan over medium heat. Add chopped Oreos and mix until combined. Immediately pour over the top layer of the cake and quickly spread over the top until the top is covered. Makes 8 big boi slices.

Notes: this cake is EGG-FREE! Store in the fridge for up to a week.

• Protein Lemon Bundt Cake •

It’s still Summer, so grab some lemons and make this protein lemon Bundt cake! It’s tart, it’s sweet, easy to make, and super moist. This is not dense like your typical Bundt cake; it’s spongey and light and absolutely drool-worthy 🤤. It’s also super fun because it has gold glitter in it from the protein! ✨

Ingredients:
Dry:
⁃120g AP flour
⁃60g Lemon Crumble Whey
⁃3 boxes sugar free fat free vanilla pudding mix (3oz total)
⁃1/2 tsp baking powder
⁃1/2 tsp baking soda
⁃1/2 tsp salt
Wet:
⁃3 large eggs
⁃96g Swerve granular
⁃28g light butter (I used Blue Bonnet here)
⁃1 tsp vanilla extract
⁃2 Tbs lemon zest (2 large lemons)
⁃89g lemon juice (2 large lemons)
⁃170g nonfat Greek yogurt
⁃124g unsweetened applesauce

Glaze:
⁃1/3 c fat free evaporated milk (or protein milk)
⁃26g lemon juice (1/2 large lemon)
⁃104g Swerve confectioners sweetener
⁃15g 1Up Lemon Crumble Whey

Method:
Spray a bundt pan with non-stick spray. Preheat oven to 350ºF. In a large bowl, whisk together wet ingredients until the egg is combined. Slowly add dry ingredients 1/3 at a time until fully incorporated. Add batter to pan. Bake at 350ºF for 30 minutes. While cake is baking, prepare glaze by whisking the ingredients together. Reduce liquid for thicker glaze. Cool cake to room temperature after baking before adding glaze. You can also save some carbs by just sifting some confectioners Swerve on top of the cake, but this will decrease the protein as well. 🍋

Give it a shot and let me know what you think! This didn’t last long in our household 😂

• Protein Coconut Mounds •

If you have a free afternoon and want to make a protein treat that tastes ✨exactly✨ like the candy located next to the check out at your local grocery store…. Well I’ve got the perfect recipe for you. I used sugar free coconut condensed milk but you absolutely don’t have to hunt that down on Amazon like I did. This was super easy and quick to make and tastes incredible!

Ingredients:
- 60g unsweetened shredded coconut
- 33g Toasted Coconut ISO Protein
- 61g sugar free sweetened condensed coconut milk (Nature’s Charm brand on Amazon) or sweetened condensed milk
- 100g Lily’s chocolate chips or almond bark
- Coconut oil

Method:
Blend shredded coconut in a food processor by pulsing several times until you get small shreds. Transfer to a mixing bowl and add the protein and condensed milk. Mix with a fork to combine into a dough. Wet your hands and separate dough into 6 logs. Place in freezer for 20 minutes. Melt chocolate chips or almond bark in the microwave in 30 second bursts. Remove coconut logs from the freezer and coat with melted chocolate chips (add coconut oil to thin) or almond bark (coats much easier). Return to freezer until coating is set. ENJOY. 🥥

Extra credit: add two almonds on top of each log to add some ✨j o y✨

• Protein Strawberry Cake Pops •

You guys… YOU GUYS! 🥹 When I tell you this is one of the most amazing protein treats I’ve created… they are straight up ADDICTING! As labor intensive as they are, they would be super fun to make as gifts. This was my first time ever making cake pops & I was able to make 10 in 2 hours, including baking and decorating time. Don’t let that deter you; there was a lot of trial and error. I’m here to share what I learned!

Strawberry Cake Dough:

𝐬𝐢𝐟𝐭 𝐭𝐨𝐠𝐞𝐭𝐡𝐞𝐫
- 100g AP flour
- 90g Strawberry Milk Protos Whey Protein
- 30g corn starch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3.6g salt
- 144g Swerve granular sweetener
𝐰𝐡𝐢𝐬𝐤 𝐭𝐨𝐠𝐞𝐭𝐡𝐞𝐫:
- 112g nonfat plain Greek yogurt
- 1 large egg
- 1 large egg white (46g liquid egg whites)
- 1 tsp vanilla extract
- 251g fresh strawberries

Coating:
- 8g candy melts per cake pop
- coconut oil if needed
- sprinkles

Method:
Chop up strawberries and add to a small pot with 1/4c water. Cook the strawberries until the water boils and mash with a potato masher or blend with immersion blender. Allow to reduce until thick. Cool. Meanwhile, sift dry ingredients together and set aside. Whisk wet ingredients together and add cooled strawberry purée. Add pink food coloring to the wet ingredients if desired. Add dry ingredients to the wet 1/3 at a time and GENTLY fold until just combined. Pour into greased cake pan (I suggest also adding parchment to the bottom) and bake at 350°F for 15 mins. Allow cake to cool.

Crumble the cake into pieces and grab 26g of the cake and form into a ball. It will be wet enough to stick together. Dip a cake pop stick into melted chocolate and insert into the ball. Place in freezer to set. Melt candy melts according to package instructions. Dip chilled cake pop into melted coating and gently tap to remove excess. Decorate as desired. Place in freezer to set.

If you don’t make cake pops, at least make cake or cupcakes! The texture on this cake is so moist and tender and the flavor is so perfect. Classic strawberry cake flavor. The cake itself is quite easy to make so give it a try and let me know what you think! 🍓

Tips in comments 👇🏻

• Protein Tres Leches •

Happy Cinco de Mayo! Here’s a tres leches recipe using ‘s Tres Leches protein. I sampled this out to my coworkers and they loved it! The protein alone is incredible, and it puts this cake over the top. Here’s how to make it:

Bowl 1: sift to combine
85g AP flour
35g 1Up Tres Leches protein powder
1.5 tsp baking powder
1/4 tsp salt

Bowl 2: egg yolk mixture
5 egg yolks
144g Swerve granular sugar replacement
1 tsp vanilla extract
1/3 c fat free Fairlife milk
*beat yolks and sugar together until pale yellow, then add milk and vanilla and stir to combine

Bowl 3: egg white mixture
5 egg whites
48g swerve granular
*beat the egg whites on their own on high for 1 min until soft peaks form, then add Swerve and beat another minute until stiff peaks form.

Syrup: whisk together
1/3 c fat free half and half
12 oz can fat free evaporated milk
9 fl oz unsweetened vanilla almond milk
35g 1Up Tres Leches protein
8.5g sugar free fat free vanilla pudding mix

Topping:
1 tub zero sugar Cool Whip
Cinnamon

Add egg yolk mixture to flour mixture and mix to combine. Gently fold in egg white mixture until just combined. Add to greased 13x9 pan and bake for 20 mins at 350°. Let cool. Poke holes all over the cake with a fork and pour syrup on top. Let sit and absorb at least 30 mins or until no liquid remains on top. Frost the cake with Cool Whip and sprinkle with cinnamon. Store in the refrigerator.

I tried to break it down into easy steps, so let me know if you have any questions! I hope you try this, it’s so good (and no one knows it’s protein-packed!) 🥛

• Protein Caramel Corn •

I hadn’t heard of Northbound Nutrition until I saw an ad on IG. I checked them out and loved all the cool protein flavors I saw. I sat on it for a few months until finally purchasing a couple tubs of protein and all the samples they had on their site. Caramel kettle corn in particular really caught my attention because I LOVE kettle corn. Let me tell you—they NAILED it. You taste caramel, sugar, salt, AND genuine popcorn flavor. It’s one of the most unique and well done flavors I’ve ever had.

I recently saw an air fryer method of making popcorn (that’s right—AIR FRYER) and knew exactly what I was going to do. This recipe is quick, easy, and ADDICTING.

Ingredients:

- 40g popcorn kernels
- 7g light butter
- 1/8 tsp baking soda
- 56g brown sugar Swerve
- salt, to taste
- 13.5g Caramel Kettle Corn protein
- splash vanilla extract

Method:

Preheat air fryer to 400°F. Line your air fryer with foil and add popcorn kernels. Air fry at 400°F for up to 8 mins. Keep an ear out to ensure you stop the air fryer when there are a few seconds in between pops. You’ll be able to smell if the kernels are burning. In a small pot, melt butter and brown sugar together and heat until the mixture starts to bubble. Add baking soda and mix thoroughly while mixture foams. Remove from heat and add vanilla and protein and combine. Pour mixture onto popcorn while quickly folding it into the popcorn with a rubber spatula. Sprinkle with salt if desired. Makes one LARGE serving.

This process goes super quickly and the flavor is out of this world. It’s so easy to do, too! Give it a try and let me know what you think.

• Protein Texas Sheet Cake •

Being from Texas, I grew up eating Texas sheet cake. Since Glaxon is based in Texas, this seemed to be the most appropriate use of their popular Chocolate Milk Protos Whey. Protos Whey is a superior blend of whey protein isolate 90%, micellar casein and PeproPro® hydrolyzed casein. This combination delivers a precise 70:30 ratio of faster to slower digesting protein. The CARE4U® 2’FL prebiotics mimic those found in human milk. ProHydrolase® digestive enzymes are added for better protein breakdown and Velositol® is included to enhance muscle protein synthesis.

Fun fact: I was 25 years until when I finally learned the name of this cake is Texas SHEET cake and not Texas SHEEP cake. My mother always put mini marshmallows in the frosting so the cake looked like a sheep; it made sense to me.

Ingredients:

- 45g AP flour
- 15g Chocolate Milk Protos
- 50g Swerve granular
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 c water
- 56g plain nonfat Greek yogurt
- 15g cocoa powder
- 46g egg whites
- 2 Tbs low-fat buttermilk
- 1/4 tsp cinnamon
- 1/4 tsp vanilla

frosting: 1.5 Tbs Fairlife milk + 5g cocoa + 32g Swerve confectioners + splash vanilla + 1/8 tsp cinnamon + 8g pecan chips.

Mix together flour, protein, sweetener, baking soda, and salt in a bowl, set aside. In a small pot, combine Greek yogurt, water, and cocoa and heat on the stove until combined. Add to dry ingredients and add egg white, buttermilk, cinnamon, and vanilla and whisk until combined. Divide into two 10oz ramekins or one 8x8” pan. Bake at 350º for 25 minutes. Mix frosting ingredients in a small pot on the stove until combined. Pour on cake. Allow cake to cool 10 mins before removing from baking dish.

Typical Texas sheet cake macros for same amount: 888 cal • 45f • 129c • 9p

*The majority of the carbs from this recipe come from sugar alcohol. I count those since you don’t know how much your body is digesting since everyone is different. You do you, I listed them so you can decide for yourself.

• Protein Birthday Cake •

A few days ago, we celebrated Justin’s birthday. We were in Jamaica last year so I couldn’t bake him a cake. This year, I knew exactly what I was going to make for the supplement king: a protein birthday cake! I figured this was a perfect time to share this recipe since baby boy Bowmar is also about to have his own birthday very soon! This is by far one of the tastiest things I’ve shared. BAKERY. LEVEL. 🍰

Ingredients:

- “Sour cream”: 56.5g fat free cottage cheese + 1 Tbs Fairlife 2% milk + 1/2 tsp lemon juice (let sit 10 mins)
- “Buttermilk”: 1/2 c Fairlife 2% + 1/2 Tbs lemon juice (let sit 10 mins)
- 110g fat free Greek yogurt
- 56g light butter, melted
- 1/2 Tbs vanilla
- 2 eggs
- 72.5g Protein Birthday Cake whey
- 145g AP flour
- 127g Swerve granular
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8g rainbow sprinkles

Frosting: beat pudding mix & milk together until combined. Fold in Cool Whip.

- 8oz fat free Fairlife milk
- 1 tub sugar free Cool Whip, thawed
- 1 (1oz) box sugar free fat free vanilla pudding mix

Mix “buttermilk” ingredients and set aside. Mix “sour cream” ingredients in a blender, pour into a small bowl; set aside. In a medium bowl, combine flour, protein, baking powder, baking soda, salt, & sprinkles. In the empty blender, add Greek yogurt and Swerve, blend together. Add butter & eggs and blend. Add “sour cream” & “buttermilk” and blend. Add wet ingredients to dry ingredients and mix together until combined. Pour into a 9” spring form pan that’s been lined with parchment and spray the sides with cooking spray. Add to a 350°F oven and bake 5 mins before reducing heat to 325°F and continuing to bake for 20 more minutes. If the top of the cake rises too much (forming a peak), you can gently shake the cake pan with 5 mins left of cooking time to make it flat. Remove from oven and allow to cool 10 mins before removing from pan. Repeat recipe to create a second layer. Allow that layer to cool. Make frosting and add a large dollop on top of one layer and spread out almost to the edges. Add second layer on top & use the rest of the frosting to cover. Decorate with extra sprinkles!

• Protein Cornbread •

The recent chilly weather inspired me to make some… chili (just laugh ok). It also may have had something to do with the 10 lbs of ground beef in my freezer. I decided to bust out the Buttery Blend again and make some cornbread with added protein. It turned out AMAZING. It has the familiar robust cornbread crumb without being dried out. It even tasted better the next day when the flavors had time to settle. Definitely give this a go! It’s a perfect way to use Buttery Blend and goes great with chili. I have been toasting it in my air fryer before serving 🤌🏻.

Ingredients:

- 144g yellow cornmeal
- 1 cup 2% Fairlife milk
- 80g AP flour
- 40g Buttery Blend protein
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 64g granulated Swerve sweetener
- 56g light butter, melted
- 113g unsweetened applesauce
- 2 Tbs honey
- 2 eggs, beaten

Method:

Place cast iron skillet into an oven and preheat to 375°F. Combine cornmeal and milk in a bowl and let sit for 30 mins while you combine the flour, protein powder, baking powder, baking soda, salt, and Swerve. In another bowl, mix together the melted butter, honey, applesauce, and eggs. After the cornmeal has soaked, combine with the wet ingredients and mix thoroughly. Add the dry ingredients and mix until just combined. Carefully remove cast iron skillet from the oven & pour batter into skillet and return to oven. Bake for 30 mins. Let cool for 10 minutes before slicing into 16 slices. (note: it tastes even better the next day! toast in an air fryer before serving to make it extra amazing)

For chili:

- 2 lbs ground beef (85/15), browned and drained
- 1 can tomato sauce (29 oz)
- 1 can dark red kidney beans (15 oz), drained
- 1 can light red kidney beans (15 oz), drained
- 2 cans pinto beans (15 oz cans), drained
- 1 can diced tomatoes (14.5 oz), not drained
- 14.5 oz Cento chef’s cut tomatoes (or diced tomatoes)
- 1 yellow onion, diced
- 3 stalks celery, diced
- 1 green pepper, diced
- 1 Tbs cumin powder
- 1/4c chili powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 Tbs sugar
- 2c beef broth

Add everything to crock pot & cook on low for 8 hrs or high for 4