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We believe that nourishing your body should be a delicious experience

Dive into our curated collection of recipes and products, designed to fuel your day and satisfy your taste buds

Most popular recipes

Protein Yogurt Parfait

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Protein Yogurt Parfait recipe

Ingredients
  • 1/2 cup old fashioned oats, not instant
  • 3/4 cup unsweetened vanilla almond milk
  • 1 – 2 scoops strawberry-basil or vanilla protein powder, (25g total)
  • 1/2 Tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  1. Prep oats: Combine all ingredients except the toppings in a small container.
  2. Soak: Cover container with a lid and place in the fridge overnight (or at least 1-2 hours).
  3. Stir: Bring out of the fridge in the morning and stir. You’ll notice that the protein powder, oats and chia seeds soak up a lot of the liquid so you may want to add a little more almond milk or water before serving.
  4. Add sliced strawberry and 10 blueberries

Very Berry Protein Smoothie

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Very Berry Protein Smoothie recipe

Ingredients
  • 500ml oat milk or almond milk
  • 200ml water
  • 1 scoop vanilla protein powder (34g / 42ml)
  • 1 frozen spinach bundle
  • 20g berries (33.3 ml)
  • ½ tsp of orange zest (2.5ml)
  1. Use fork to scrape ½ tsp of orange zest.
  2. Pour milk in the blender bottle.
  3. Add water
  4. Add scoop of protein powder.
  5. Add berries, spinach, and orange zest.
  6. Blend for 2 minutes.
  7. Take off and shake intensely for 30 seconds.
  8. Blend for additional 30 seconds

The Ultimate Meal Replacement

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The Ultimate Meal Replacement recipe

Ingredients
  • 500 ml oat milk or almond milk
  • 200 ml water
  • 1 scoop matcha protein powder (34 g / 42 ml)
  • 1/3 banana (39ml)
  • ½ tsp majool dates
  1. Pour milk into the blender bottle
  2. Add water.
  3. Add a scoop of matcha protein powder.
  4. Add 1/3 banana and Medjool dates.
  5. Blend for 2 minutes.
  6. Take off and shake intensely for 30 seconds.
  7. Blend for an additional 30 seconds.

Protein Banana Bread

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Protein Banana Bread recipe

Ingredients
  • 1 1/2 cup white, spelt, or oat flour (or try this Almond Flour Banana Bread)
  • 1/2 cup protein powder (60g)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cup mashed overripe banana
  • 1/2 cup yogurt or additional banana
  • 1/2 cup pure maple syrup, honey, or agave
  • 1/3 cup oil or water
  • 2 tsp pure vanilla extract
  • optional chocolate chips, walnuts, coconut, etc

Grease a 9×5 loaf pan, and line the bottom with parchment paper. Preheat the oven to 350 F. Stir all ingredients together, smooth the batter into the pan, and bake 40 minutes. Turn the oven off, but do not open the door even a crack. Leave the protein banana bread in the closed oven for an additional five minutes. Mine is always done after this time. If yours is still soft in the center for some reason (climate, uncalibrated oven, etc.), cover the top with tin foil and continue baking until a toothpick inserted in the center comes out mostly clean. Let cool, then go around the sides with a knife and invert onto a plate. If you can wait, the taste and texture are even better the next day!

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Protein Brownies recipe

Ingredients
  • 1 cup almond flour (for nut free, try these Healthy Brownies)
  • 1/3 cup protein powder
  • 2 tbsp cocoa powder (I like Dutch)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup melted coconut oil or butter
  • 2 eggs or 2 flax eggs
  • 2/3 cup sugar or granulated erythritol
  • 1 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips (optional)

Preheat oven to 350 F. Grease an 8-inch pan, or line it with parchment. Stir all ingredients well. Spread into the pan, using a second sheet of parchment if needed to press down evenly. Bake 20 minutes, then let cool. They continue to firm up as they cool and also firm up even more if you very loosely cover and refrigerate overnight. Frosting ideas are listed above.

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Ice Cream recipe

Ingredients
  • 500 ml heavy cream (35% fat)
  • 250 ml whole milk
  • 150 g sugar
  • 4 large egg yolks
  • 2 tsp pure vanilla extract
  • A pinch of salt
  • 3-4 tablespoon of Vanilla Protein

Prepare the Vanilla Base: In the Thermomix bowl, add the heavy cream, milk, sugar, vanilla seeds (or extract), and a pinch of salt. Set to 80°C, speed 3, and cook for 10 minutes.

Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Once the mixture in the Thermomix is ready, slowly add a ladle of the hot cream mixture to the egg yolks while whisking constantly. This will temper the yolks and prevent them from curdling.

Combine and Cook: Pour the tempered egg yolk mixture back into the Thermomix bowl with the rest of the cream. Set the Thermomix to 80°C, speed 3, and cook for another 7-8 minutes until the mixture thickens slightly and coats the back of a spoon.

Chill the Mixture: Once the mixture is thickened, remove the Thermomix bowl and allow it to cool to room temperature. Transfer the mixture to an airtight container and refrigerate for at least 4 hours, or preferably overnight, to chill completely.

Freeze the Ice Cream: After chilling, pour the mixture back into the Thermomix and blend at speed 4-5 for 10-15 seconds to smooth it out. Pour the mixture into a freezer-safe container and place it in the freezer. Every 30-45 minutes, take it out and stir vigorously with a fork or a whisk to break up ice crystals. Repeat this process for about 3-4 hours until the ice cream is firm and creamy.

Interesting, isn't it?

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