If you’re anything like us, you probably have a big tub of protein powder sitting somewhere in your kitchen at this very moment. And while powders are a great way to add high-quality protein to your diet, there are only so many shakes a girl can take.
That’s why we fell in love with The Ultimate Protein Pow(d)er Cookbook by Anna Sward, founder of proteinpow.com. It’s packed with creative recipes that will have you mixing up your protein powder in totally new ways. Plus, they are made without refined carbs, hydrogenated fats, or artificial additives.
Protein wraps are quick and easy to make, and can be filled with a limitless choice of vegetables, meat, cheese, and more. (We like the yummy ham, avocado, and fresh tomato option served open-faced. Also try filling these high-protein wraps with meat and veggies or use them as a base for low-carb tacos, tortillas, or crepes!
Makes: 3 wraps
3 tbsp organic unflavored whey protein powder
1⁄2 cup liquid egg whites 1 tbsp flaxseeds
1 tbsp psyllium husks
1 tsp sea salt
Fillings of your choice
1. Blend everything except toppings.
2. Spray low-calorie cooking spray onto a nonstick pan; preheat until very hot.
3. Lower heat to medium and pour 1⁄3 of batter into pan, spreading it evenly around with a spoon or spatula.
4. Once bubbles begin to form on top of batter, flip wrap and pan fry until cooked through. Set aside on a plate.
5. Repeat process to make two more wraps.
6. When wraps are finished, let cool, then top with favorite fillings and wrap or serve open faced.
Have your cake and eat it, too. These amazing whoopee pies deliver 30g of protein without sacrificing taste. Go with strawberry or vanilla flavoring for the filling—whatever makes you happy! Reward yourself after a workout without the guilt and relive a childhood favorite with these creamy, high-protein treats.
Makes: 4 servings
1⁄2 cup liquid egg whites
1⁄2 cup chocolate pea protein powder
2 tbsp cocoa powder
3 tbsp xylitol (or your sweetener of choice)
1⁄4 cup rolled oats (gluten-free or regular)
1⁄4 cup almond milk
1⁄2 tsp baking powder
1⁄4 cup vanilla (or strawberry) whey protein powder
3⁄4 cup Greek yogurt 1–2 tbsp strawberry (or vanilla) casein protein powder
1. Preheat oven to 325°F
2. Blend all ingredients for the cake layers together. Spoon four separate “cakes” onto a cookie sheet lined with parchment or silicone.
3. Bake for about 15 minutes or until a knife inserted into the middle comes out clean. Remove from oven and let cool.
4. Meanwhile, blend the filling ingredients together. Use more or less protein powder, depending on how thick you want filling.
5. Slice the cooled cakes horizontally to make room for the filling. (You could also leave them whole for super thick whoopee pies.) Spread the filling thickly between the layers.