Protein Pumpkin Muffins

Bake at  400 F 

Bake For  16-18 Minutes 

Calories 130

Protein 7

Carbs 14

Fats 5 

  • 1 ½ Cups or 250 Grams Flour
  • 1 ½ Scoop or 50 Grams Vanilla Protein Powder 
  • ½ Teaspoon Salt 
  • 2 Teaspoons Baking Powder 
  • 1 Teaspoon Baking Soda 
  • 2 Teaspoon Cinnamon 
  • ½ Teaspoon Ginger and Nutmeg 
  • ½ Cup or 1 Stick Melted Butter 
  • 1 Cup Pumpkin Puree 
  • ½ Cup Greek Yogurt 
  • 2 Eggs 
  • Vanilla to taste 
  • Stevia to taste

In a Large Bowl Combine Dry Ingredients

Combine flour, protein powder, salt and baking soda and spices. 

In a Separate Bowl Combine Wet Ingredients.

Add butter to a bowl and melt. 30 Seconds in a microwave should do it. Combine pumpkin, Greek yogurt, eggs vanilla and stevia mix until completely blended

Combine and Bake

Mix ingredients until completely combined, but don’t over mix. Spray down muffin tin for 12 with baking spray. Bake at 400 for 16 to 18 minutes or until golden. 



For Cream Cheese Frosting combine 1 cube low fat cream cheese, ½ stick of butter and mix. Both should be at room temperature, you can microwave them for 10 second bursts if you didn’t get them out the night before. Add in 3 tablespoons Stevia and 1 teaspoon cinnamon. Mix and spread on top of your muffin. 

Zucchini Bread

Prep Time  45 Minutes

Cook Time 60  Minutes  

325 – Calories 

15.5g – Protein 

26g- Carbs 

18.5g- Fats

  • 1 ¾  Cups Flour 
  • 2 ½  Scoops Protein Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder 
  • 1 Teaspoon Salt 
  • 1 Teaspoon Cinnamon 
  • ¼ Teaspoon Ginger, Nutmeg
  • 1 Tablespoon Vanilla 
  • 1 Cup Splenda Brown Sugar 
  • 2 Eggs 
  • 1 Tablespoon Molasses
  • ½ Cup Plain Greek Yogurt 
  • ½ Cup Melted Butter 
  • 1 Tablespoon Vanilla 
  • 2 Cups Shredded Zucchini
  • ½ Cup Chopped Walnuts 

Mix Together Dry Ingredients 

In a large bowl mix together Flour, Protein Powder,  Baking Powder, Baking Soda, Salt, Cinnamon, Ginger, Nutmeg.

Prep and combine Wet Ingredients. 

Combine Brown Sugar, Eggs, Molasses,  Yogurt, Vanilla into a separate bowl. For best results make sure the ingredients are at room temperature. If you forgot to set them out earlier, microwave on low for 15-30 second bursts. 


Shred and Strain Zucchini

Shred the zucchini with a cheese grater. Careful with your fingers. Place the zucchini into a hand towel and bunch up each corner of the towel so nothing will spill out. Squeeze the zucchini over the sink and allow the water to drain, you don’t want too much water in the bread so make sure you are thorough. Squeeze it baby. Combine with WET ingredients 

Chop and Bake Walnuts (extra credit) 

On a lined sheet pan baked chopped walnuts at 350F for 5-10 minutes. Keep and eye on them, they can burn 

Combine and Bake 

Combine all ingredients, careful not to overmix. Place the batter into a bread pan and bake at 350F for 1 hour or until a toothpick comes out clean. If you see your bread getting too dark, place tinfoil over the top at any point during the bake. 


This bread is very moist. Don’t rush the bake. Allow the bread to fully set in the oven. If you opt out of the nuts the total calories will go down by 49 per slice. 


Vegan Quinoa Salad

Vegan quinoa salad served in a white dish with fresh vegetables and herbs.

Prep Time   25 Minutes

Cook Time 20 – Minutes 

299 – Calories 

12g – Protein 

31g- Carbs 

5g- Fats

  • 2 Cups Of Uncooked Quinoa 
  • 1 Can Garbanzo Beans
  • 2 Tablespoons Olive Oil 
  • 1 Can Black Olives 
  • 2 Bell Peppers 
  • ½ a Red Onion 
  • 3 Small Cucumbers 
  • ½ Cup Sundried Tomatoes 
  • 1 Packet of Cherry Tomatoes 
  • Basil 
  • Green Onion 
  • Champagne Vinegar 
  • 1 Small Lime 

Cook Quinoa  

In a medium saucepan add in two cups uncooked quinoa and four cups of water. Add in salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and allow to cook for 20 minutes. 

Prepare Veggies

Cut all veggies into small bite sized pieces. 

Prepare The Dressing   

Combine olive oil, vinegar, Lime and Basil to a bowl and mix with salt and pepper to taste.  Combine all and serve. Serving size in 8 portions. 



Chop while the quinoa is cooking, no need to rush this one. You need to allow time for the quinoa to cool before adding in the ingredients. 

Acai Bowl

Prep Time  10 Minutes 

262 – Calories 

16 g – Protein 

38g- Carbs 

6g- Fats

  • 1 Packet Frozen Acai Packet 
  • ½ Cup Frozen Cherries 
  • ¼ Cup Frozen Blueberries
  • ½ Cup Greek Yogurt 
  • 2 Tablespoons  Splenda 
  • ½ Banana 
  • 2 Strawberries 
  • 3 Cherries 
  • 3 Raspberries   

Blend Frozen Ingredients  

In a blender add in the  frozen Acai, frozen Cherries, frozen Blueberries, Yogurt and Splenda. Blend until completely smooth. 

Chop Up Toppings

Chop up some Strawberries, Banana, Raspberries and other fruits of your choice and add them to the top.  



Enjoy! We really love finding fresh fruit in season. You are the chef!