Fat Burning Cookies

Ingredients:
1 ½ cups whole wheat flour
2 cups Whey Crisps
1 tsp baking powder
2 tsp ground cinnamon
1 ½ cups low-fat small-curd cottage cheese
½ cup honey
¼ cup canola oil
1 egg
2 tsp vanilla extract
1 cup rolled oats
½ cup semisweet chocolate chips
½ cup walnuts, chopped

Directions:
Preheat oven to 350° F.

Combine first 4 ingredients in a large bowl and blend with a fork.

In a separate bowl, combine next 5 ingredients and whisk together with a fork, or use an electric mixer or food processor.

Add wet ingredients to dry and mix with a fork. Mix in oats, chocolate chips and walnuts.

Drop by teaspoonfuls onto an oiled or parchment-paper-lined baking sheet. Bake 12 minutes until the cookies are slightly brown on top.

This recipe is a modification to a recipe featured in Oxygen Magazine September 2010

Bulge-Free Brownies

Ingredients:
1 can black beans, rinsed and drained (or 1 ½ cups cooked black beans)
3 whole eggs
1 tsp vanilla extract
12 oz package Mori Nu, extra firm lite tofu
½ cup unsweetened applesauce
2 tbsp canola oil
1/3 cup pure maple syrup
½ cup unsweetened, non-dutched (unprocessed) cocoa
¾ cup chocolate Whey Crisps, crushed
1 teaspoon baking powder
1/8 tsp sea salt

Directions:
Preheat oven to 350° F.

Puree beans in a food processor. Add the rest of the wet ingredients and blend to combine.

In a large mixing bowl, use a fork to mix together the dry ingredients. Add to the wet ingredients and blend until creamy smooth.

Pour batter into an oiled 8-by-8-inch baking dish. Bake for 30 minutes or until a knife inserted in the center comes out clean.
 
This recipe is a modification to a recipe featured in Oxygen Magazine September 2010

Balls of Energy

Ingredients
28 (2 ½ cups or 498 g) dates, seeds removed
½ cup water
1/3 cup natural peanut butter
1 cup Whey Crisps, crushed.
¼ cup unsweetened, non-dutched (unprocessed) cocoa
¼ cup ground flaxseeds
1 tsp ground cinnamon
½ cup ground walnuts or almonds

Directions:
In a food processor, blend dates and water. Add nut butter and blend until smooth. Add whey crisps in ½ cup increments and process. Add cocoa, flaxseeds and cinnamon and process until well blended.
With clean hands, gather some dough (about the size of a golf ball) and roll it between the palms of your hands.

Keep a bowl of crushed whey crisps nearby. If dough becomes sticky, roll it in the protein powder to keep it from sticking to your hands. (Note: Refrigerating the dough overnight makes it easier to work with the next day.)

Roll each ball in the ground walnuts or more whey crisps! Set each ball on a baking sheet. Place in the freezer for 2 to 4 hours. Serve or freeze for later.

This recipe is a modification to a recipe featured in Oxygen Magazine September 2010

Lean Cereal Bars

Ingredients:
2 cups puffed wheat
1/3 cup ground almonds or walnuts
2 tbsp ground flaxseeds
1 cup natural Whey Crisps
1/3 cup dried fruit (cranberries, blueberries or raisins)
1/3 cup pure maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
2 tbsp natural peanut butter

Directions:
In a bowl, combine dry ingredients. Set aside.

In a pot, combine syrup and coconut oil. Heat to a simmer. Add vanilla extract and peanut butter and remove from heat. Stir with a fork to blend ingredients.

Add liquid mixture to cereal mixture and mix with a spoon.

Press evenly into an oiled by 8-by-8-inch pan. Let cool in the refrigerator until sold. Cut into 8 squares.

Wrap individually and keep frozen for best results.

This recipe is a modification to a recipe featured in Oxygen Magazine September 2010

Ice Cream/Frozen Yogurt Topping

If you cheat and eat Ice Cream or Frozen Yogurt- add Whey Crisps as your topping! At least it’ll be a high protein treat !

Whey Oatmeal

Ingredients:
Oatmeal- any variety, any flavor
Whey Crisps

Directions:
Make your favorite oatmeal according to package directions. Add in Whey Crisps and enjoy !

Banana Blueberry Muffins

Ingredients:
1 cup quick-cooking rolled oats
2 small to medium bananas
1/4 cup milk
1/2 cup maple syrup
1/4 cup peanut butter
1 egg, slightly beaten
1 tsp. vanilla extract
1 1/2 cup whole wheat flour
1/2 cup natural Whey Crisps
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup fresh blueberries or frozen blueberries without liquid, thawed

Directions:
Heat oven to 375 F.

Grease 12 muffin cups, or 24 mini muffin pan.

In a blender, process bananas until liquefied. Add milk and thoroughly blend , pour mixture into a large bowl. Add rolled oats to banana mixture and let stand for 5 minutes.

In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add flour and whey crisps, mix well.
In the blender, combine maple syrup and egg; then add peanut butter and vanilla. Blend well. Pour this into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda).

Lastly, fold in the blueberries. Fill greased muffin cups about 3/4 full.

Bake at 375 F for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Makes 12 muffins. Or 24 mini muffins

So Crunchy Gourwhey Protein Bar

Ingredients:
Base layer
10 scoops chocolate Whey Crisps (partially crushed)
2 Tbsp. cocoa powder
6 Tbsp natural peanut butter
1/2 cup craisins
1/4 cup shredded coconut (sweetened, unpacked)
1 tsp vanilla extract
1/4 cup rice syrup or honey
1/2 – 3/4 cup water

Crispy layer
2 cups Fiber One cereal
1 scoop natural Whey Crisps
12 large marshmallows
1 Tbsp butter/margarine

First place all ten scoops of chocolate Chey Crisps in a plastic bag. With a meat tenderizer, slightly smash the crisps into a more fine form without turning them into powder.

Line a large (7x 11 or 9 x 9) baking dish of loaf pan with wax paper

Base layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix (use your hand – gloved) – the mixture will be crumbly and dry. Add water, honey & vanilla extract. Using a wooden spoon or rubber spatula, mix everything until dough forms. The dough should have the consistency of warm nougat. Spread dough into pan and press down using a sheet of wax paper and a spatula.

Crispy layer: Microwave: Melt butter in large bowl for 15 – 30 seconds. Add marshmallows and stir to coat. Microwave for an additional 30 sec – 1 minute or until melted. Stir and quickly stir in cereal and WC to coat.

Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking.

Refrigerate for overnight or freeze for 1 hour and cut into 14 bars. Wrap individually in plastic wrap. Keep refrigerated. SO YUM.

Clean Protein Bars

Ingredients:
1 cup oatmeal (ground)
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp ground nutmeg
1/8 tsp allspice
1/2 cup greek yogurt (plain, any flavor)
3 egg whites
1/2 cup sugar substitute
1 cup of pure pumpkin
3 scoops Whey Crisps

Directions:
Preheat oven to 350. Spray an 8 x 8 pan with non-stick spray.

In a large bowl, combine ground oatmeal, nutmeg, cinnamon, baking soda, salt, all spice and whey crisps. In a medium bowl, mix egg whites, sugar substitute, yogurt & pumpkin until well combined. Add wet ingredients to the flour mixture & mix well.

Pour batter into baking dish and spread evenly. Bake 25 – 30 until set and slightly brown. Allow to cool!!

Whey Easy No Bake Protein Bar

Ingredients:
2 cups quick cooking oats
1/2 cup natural peanut butter
4 scoops chocolate Whey Crisps
1 Tbsp ground flaxseeds
1/2 c. water
1/2 tsp cinnamon

Directions:
Mix all ingredients in a large bowl. Line a square baking pan with wax paper, Spread dough into pan using a spatula. Freeze for 30 minutes, remove from freezer. Cut into 8 bars. (bars will slightly lose form if not kept cold)