Protein Muffins CHOC CHIP BANANA INGREDIENTS METHOD

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2 CHOC CHIP BANANA Protein Muffins Cacao nibs Pure fine oats 90g Oat Flour 2 Scoops (Banana Flavour) 1 scoop Stevia Extract 2 Tsp Cinnamon 1/2 Tsp Baking Soda Pinch of Salt 4 Egg Whites 1/4 Cup Water 2 Ripe Bananas 85g Non-Fat Plain Greek Yogurt 1 Tsp Vanilla Extract 60g Natural Dark Chocolate Chips or cacao nibs 1. Preheat your oven to 180 C 2. Spay your muffin tins with a non-stick cooking spray 3. Place all the ingredients (not the chocolate chips) into a food processor and blend until smooth 4. With a spoon, mix through the chocolate chips 5. Evenly distribute amongst 12 muffin tins 6. Bake for 25 minutes 7. Remove from the oven and place on a cooling rack

3 3 INGREDIENT Protein Brownie Skinny Protein Rawtella 25g TPW Skinny Protein in Chocolate Silk flavour 40g banana, pureed (either a very ripe mashed banana, or puree you can buy from the baby food aisle!) Spoonful of Rawtella 1. Stir together the Rawtella and pureed banana. 2. Mix in the whey protein. 3. Microwave for seconds (850W). 4. Enjoy! (Careful, it ll be hot!)

4 BANOFFEE PIE Protein Pancakes Rawtella Coconut Chips Coconut Oil Zero Syrups 2 scoops Banoffee Pie 1 large banana dash of milk 6 eggs Rawtella Coconut Chips Zero Syrups (any flavour) Coconut Oil 1. Place protein powder, eggs, milk and banana in a mixer and blend until smooth. 2. Place 1 tsp of coconut oil in a pan and heat up. 3. Pour the pancake batter in small circles into the pan, cook on either side for 30 seconds. 4. When serving, cover in Rawtella, drizzle over some Zero Syrups and sprinkle with coconut chips. 5. If you want something extra sweet, put a few of your favourite sweet treats on top too.

5 PROTEIN MILLIONAIRE Shortbread Peanut Butter Coconut Oil 70g Ground Almonds 70g Fiber Flour 3 Scoops The Protein Works Millionaire Shortbread Whey 80 40g Vitafiber syrup 50ml Almond Milk 15ml Honey 1 tsp Vanilla Extract 50g Medjool Dates, soaked and pitted 1 Tbsp Smooth Peanut Butter (or almond butter) 50ml Almond Milk Pinch of Salt 40g Dark Chocolate (Lindt 70%) 20g Coconut Oil 1 Scoop Chocolate or Millionaire Shortbread Whey Preheat your oven to 200 C. 2. In a bowl, mix the dry ingredients together - fiber flour, almond flour and protein. 3. Pour the vitafiber into the flour mixture. 4. Proceed to add the almond milk, honey and vanilla extract and mix it all together to combine. 5. With the back of a fork or hands mix everything together to end up with a breadcrumb texture. 6. Use a 9x9 pan and line the bottom with non-stick cooking spray 7. Press the shortbread dough into the bottom of your baking tray to form an even base 8. Bake in the oven for 10 mins, until golden, then set aside to cool. 9. Whilst the base is cooling, add the dates to a blender with almond milk, peanut butter and a pinch of salt. Blend them all together until combined and smooth 10. Spread a thick and even layer of the caramel over the cooled shortbread base. 11. Place the shortbread in the fridge for the caramel to set. 12. Once the caramel layer is set, add together the chocolate and coconut oil and pop in the microwave for around 45 seconds, nuking every 15 seconds until the chocolate is melted. 13. Once it s all melted together, remove the bowl from the heat and mix in 1 scoop of protein 14. Top the millionaire s shortbread with a layer of the melted chocolate. 15. Place the millionaire s shortbread in the freezer to allow the chocolate to harden again. 16. Once set, cut into 16 and serve

6 RASPBERRY YOGURT Cheesecake Zero Syrups Peanut Butter 60g pure fine oats 50g almonds (ground) 30g ZeroSyrup (Chocolate) 30ml low-fat milk (or nut milk of your choice) 20g Peanut Butter (optional) 350g Raspberry Yoghurt 250g Low Fat Quark 30g (Wild Raspberry) 100g raspberries (fresh) 1 sachet gelatin 150g raspberries/blueberries 1 sache red jelly glaze 200ml water 2 tablespoons coconut sugar 1. Mix together the Pure Fine Oats, Almonds, Zero Syrup, milk and Peanut Butter (if using) and press into a small springform pan (24cm) 2. Mix together the Raspberry Yoghurt, Quark,, 100g raspberries and gelatin, and spread evenly over the base. 3. Add the raspberries or blueberries over the top 4. Make up the glaze according to the instructions and stir in the sugar. 5. Pour over the berries 6. Put in the fridge for 2 hours to set

7 LOW CARB Protein Waffles All Day Protein Flaxseed powder 100g Ground Flaxseed 1 scoop Chocolate silk All Day Protein 1 scoop (chocolate) 1/2 teaspoon Nutmeg 2 teaspoons olive oil 5 tablespoons low fat greek yoghurt 2 tablespoons Coconut Flour 2 tablespoons cocoa 5 egg whites Silicone Waffle Mould 1. Preheat oven to 200 degrees celsius 2. Mix together ground flaxseed, cocoa powder and flour in a large bowl. 3. Whisk together yogurt, eggs, olive oil and nutmeg. 4. Mix together both the liquid and powder mixes. 5. Pour mixture into mould 6. Cook until crisp. 7. Top with your choice of toppings.

8 CHOCOLATE Microwave Pronut Vitamin Protein Cacao Nibs 5g high quality cocoa powder 5g TPW Choc Silk or Millionaire s Shortbread Whey Concentrate 5g TPW Coconut Flour 20g apple puree (or pumpkin puree). For this ingredient, the baby food aisle in your local supermarket has exactly what you need - 100% pureed apple. For the topping 10g TPW Choc Silk Vitamin Protein 10ml water 5g cocoa powder Optional: a few TPW Organic Cacao Nibs (approx 2g) 1. Put the dry doughnut ingredients in a mug and mix until evenly distributed. 2. Add the 20g apple puree to the mug and stir in until evenly combined. 3. Transfer the mixture into a silicone doughnut mould or the bottom of a bowl. 4. Wipe out any remaining mixture from the mug and set it aside ready to mix the icing. 5. Spread the top of the mixture so it is flat. Wipe any spillage around the sides so it doesn t affect the shape. 6. Microwave for seconds (850W). 7. Remove from the microwave, and immediately flip the mould/bowl upside down over a plate. You may need to use oven gloves if the bowl or mould is too hot to hold. 8. Going back to the mixing mug, add 10g Vitamin Protein, 5g cocoa powder and 10ml water to the mug. 9. Stir the icing toppings until a thick paste is formed. 10. Carefully spread the icing over the doughnut. 11. Sprinkle over any toppings. 12. Dig in!

9 SALTED CARAMEL Latte Protein Balls Coconut Oil Cashew Butter Luxe 150g Coconut flour 1 scoop (Salted Caramel Latte flavour) + extra for rolling 1 tsp cinnamon Pinch of salt, Pinch Coconut Sugar 1 tps coconut oil Drop vanilla extract 125g of nut butter of your choice. We love Honey Roasted Cashew Butter Luxe 1. In a large bowl mix together all the dry ingredients 2. Melted the coconut oil in the microwave for 30 seconds until soft 3. Mix in the nut butter, vanilla essence and coconut oil into the dry ingredients 4. Split into around 30 balls 5. Roll each ball in some extra protein powder 6. Pop in fridge for around half an hour

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