J.Newtrition

High Protein 3-Ingredient Protein Cookies

Ingredients:
1 ripe banana
1/2 cup tahini
1/2 cup protein powder (I used a 50/50 whey/casein blend; ~22g total)
Chocolate chips and sea salt (~21g total)

Directions
Mash the banana, mix in the protein and tahini until combined. Add in chocolate chips. Scoop 6 cookies into a parchment lined baking sheet. Dough will be sticky! Form circles as best as you can. Press down lightly with a fork. Bake on 350F for 10-12 minutes until edges are slightly golden but center is still soft. Top w sea salt if desired.

Macros for entire recipe:
960 cals & 40g P / 63g C (21g fiber!) / 71g F

OG Creator: Abby

Chocolate Cloud Bread

Ingredients:
• 300ml egg whites
• Sweetener or flavour drops of choice (I used Myprotein AU/NZ flavour drops)
• Chocolate protein powder (I used Muscle Nation Apparel + Supps + Food but any brand/flavour works!)

Method:

1. Add the egg whites and flavour drops/sweetener into a mixing bowl.
2. Using an ELECTRIC mixer (a hand whisk won’t work 😅), beat on high for roughly 8 minutes until soft peaks form.
3. Carefully fold through your chocolate protein powder.
4. Pour into an oven-safe dish lined with baking paper.
5. Bake at 180°C for roughly 10–12 minutes.
6. Remove from the oven and enjoy straight away 🤌

Just over 200 calories and PACKING over 50g of protein 💪🔥

OG creator: Melissa Timmer

Cottage Cheese Everything Bagels

Recipe (no yeast!):
1. Mix:
-1 cup (240g) blended cottage cheese
-1 cup (150g) all purpose flour
-1 tsp baking powder
-1/2 tsp salt in a bowl until a thick dough forms.

2. Flour surface and cut dough into 4 equal parts.
3. Shape into bagels and lay on a parchment-lined baking sheet.
4. Coat with egg wash (1 egg, whisked) and top with everything but the bagel seasoning.
5. Bake in the oven at 375F for 20-25 minutes, and enjoy!

OG creator: Laura & Alex | Recipes & Food Inspiration

Macros (if split into 4):
186 cals & 10g P / 32g C / 1.75g F

The protein paradox

If you’re struggling with how to make this fit around your lifestyle, 📲 DM me the word COACH

https://pubmed.ncbi.nlm.nih.gov/29405780/
https://pubmed.ncbi.nlm.nih.gov/36364801/
https://pubmed.ncbi.nlm.nih.gov/26500462/
https://pubmed.ncbi.nlm.nih.gov/24834017/

High Protein Roll Cake

Ingredients
Cake:
* 200g egg whites
* 2 tsp allulose (or sweetener of choice)
* 15g cornflour (2 tbsp)
* 40g almond flakes

Filling:
* 200ml light whipping cream
* 200g 0% Greek yogurt
* 30g vanilla protein powder
* 5ml vanilla extract
* 75g blueberries
* 1 cup raspberries

Directions:
1. Whisk the egg whites until almost at stiff peaks, then add the sweetener and continue whisking until glossy.
2. Gently fold in the cornflour.
3. Spread into a large square on a lined baking tray, sprinkle over the almond flakes, and bake at 175°C (350°F) for 35–40 minutes.
4. Meanwhile, whip the light cream, then fold in the Greek yogurt, vanilla extract, and protein powder if using.
5. Turn the baked sponge onto a lightly dusted sheet of baking paper with the almond side facing down.
6. Spread over the filling, top with the raspberries and blueberries, then carefully roll it up.
7. Chill before slicing and enjoy!

Macros (per slice - makes 10):
125 kcal & 7.8g P / 6.6g C / 7.6g F

OG Creator: .puscas

HiPro Turkish Pasta

INGREDIENTS
Pasta:
1 box (454g) small shell pasta

Meat:
2 lb (900g) 96/4 lean ground beef
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper

Yogurt Sauce:
500g 2% Greek Yogurt, plain
4 cloves garlic minced or 2tbsp garlic paste
Salt, to taste

Garnish:
Fresh parsley
Mint
Tomato

Macros (split into 8 servings):
400 cals & 38g P / 45.5g C / 7g F

OG creator: Calvin Kang | cooklikeimbook ✌🏻

High Protein Greek Yogurt Cake

Ingredients
* 1 large egg
* 180 grams (⅔ cup) Greek yogurt
* 1 ripe banana about 100 grams (3.5 oz.), or ½ cup applesauce
* 80 ml (⅓ cup) maple syrup or honey
* 150 grams (1 ½ cup) oat flour or preferred flour
* 50 grams (½ cup) almond flour or more oat flour
* 1 tsp vanilla extract
* 2 tsp baking powder
* ⅙ tsp salt
* 60 ml (¼ cup) milk of choice

Optional Ingredients
* 50 grams (¼ cup) chocolate chips dark or extra dark
* Preheat oven to 180ºC (360°F) and fold a 20 cm (7.8 inches) cake mold with parchment paper.
* In a large bowl, mash the banana then combine with Greek yogurt, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
* Add into the wet mixture oat flour, almond flour (or more oat flour) and baking powder. Stir the ingredients together while pouring in the milk gradually.
* Transfer your Greek yogurt cake batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean.


Macros (if split into 12): 135 cals & 5g P / 19g C / 4.7g F

Original Creator:

High Protein Lemon Blueberry Bread

Ingredients
1 cup powdered egg whites
1 cup water
1 cup blended cottage cheese
1/2 cup blueberries
1/2 cup sweetener (I used allulose)
Juice of 1 lemon

Directions:
1. Set aside a few blueberries and mash them.
2. Mix the egg whites with water and beat until stiff peaks form. (5 mins)
3. Fold in the blueberries, cottage cheese, lemon juice, and sweetener.
4. Pour into a greased, lined loaf pan & top with your mashed blueberries.
5. Bake at 350F for 30-35 minutes.
6. Let cool before slicing and enjoy!

Macros (if using 2% cottage cheese):
645 cals & 120g P / 24g C / 5g F

OG creator: iRick Wiggins

🎥 High Protein Chocolate Pudding

Ingredients:
150 g cottage cheese
3-4 tbsp milk (only add as needed)
1 1/2 tbsp cocoa powder
1 1/2 tbsp honey
1/3 cup (60g) dark chocolate, melted
Cocoa powder, for dusting

Directions:
1. Begin by crumbling the cottage cheese (paneer) to ensure it blends smoothly.
2. In a blender, combine the crumbled paneer, milk, cocoa powder, honey, and melted dark chocolate.
3. Blend the mixture until it resembles a thick chocolate smoothie.
4. Pour the mixture either into small bowls or one large serving dish and refrigerate it overnight or for 6-8 hours to set.
5. Before serving, dust with cocoa powder and enjoy.

OG creator: Shivesh Bhatia

S’mores Rice Cake Dessert

Ingredients:
6 Plain Rice Cakes (I used Lundberg extra thin for extra crunch)
1 scoop protein powder (I did 50/50 blend of whey & casein)
2 cup light Cool Whip
½ cup marshmallow fluff
6 oz dark chocolate melting chips
1 graham cracker sheet, crushed (optional, for garnish)

Prepare the Fluff: In a mixing bowl, combine the whipped topping, Jet-Puffed marshmallow crème, and protein powder, stirring until smooth and completely blended.
Prep the Base: Line up the rice cakes flat on a parchment-lined baking sheet or plate.
Add Filling: Divide the marshmallow protein mixture evenly among the rice cakes, smoothing it onto each top.
Melt Chocolate: Microwave the chocolate chips and coconut oil in 20-second increments, stirring between intervals until silky smooth.
Coat & Garnish: Spoon the melted chocolate over each cake to cover the filling layer. Sprinkle with crushed graham crackers or sea salt if using.
Freeze: Freeze for 20 to 30 minutes until the chocolate shell sets firm and the center cools.