(great diet shake! Virtually no carbs)

• 2 Scoops Whey protein (neutral or vanilla)
• 8-12 oz water (add 1% milk if you want a little creamier texture)
• 1 Tbsp. Natural (smooth) Peanut Butter
• 1 Tbsp. Flax oil or Flax meal
• 1 Tsp. No sugar Strawberry Jam

Blend all ingredients at high speed for 45 seconds to a minute Add ice to taste if you prefer more volume or colder water.

• 1 packet of vanilla protein powder
• 13 oz ice cubes
• 3 oz water
• 2 tsp ground coffee

Blend the ice cubes until you get a snow. Add the protein, the ground coffee, the water and blend for 5-10 minutes to a smooth consistency. Freeze 30 – 60 minutes for thicker ice cream.

Ingredients:
• 2 scoops chocolate flavor whey protein powder
• 1 teaspoon FF creamy peanut butter
• 16 ounces nonfat milk
• 1/2 cup ice cubes

Ingredients

* 1/2 cup margarine
* 1/2 cup milk
* 4-5 tablespoons chocolate protein powder or cocoa
* 1 1/2 cups Splenda sugar substitute
* 1/2 cup peanut butter
* 3 1/2 cups quick oats
* 2-3 tablespoons vanilla

Directions

1. Melt margarine in a saucepan and add milk, protein powder and Splenda.
2. Bring to a boil for no more than a minute or until thick.
3. Remove from heat and add in the oats, peanut butter and vanilla.
4. Mix well.
5. If too crumbly add a touch of water, but this should not be needed.
6. Press into cookies and set to cool on wax paper.
7. Enjoy!

1 to 2 scoops of ProEnergy Vanilla Whey Protein Powder
1- 1 1/2 cups of pure water or skim milk
1/2-1 cup frozen pineapple pieces
1/2 tsp coconut extract
Add ice for extra thickness

• 1 ½ cups water
• 1 cup fat free cottage cheese
• 1 tbsp natural peanut butter
• sugar free/fat free vanilla pudding mix
• ice cubes

Okay, so this recipe does not require the addition of any protein supplement powders because you are getting quite a bit of protein from the whole cup of fat-free cottage cheese and the pudding mix is providing you with the flavoring and the sweetness.

1 cup of fat-free milk
1 tablespoon of instant coffee (you can use de-caffeinated coffee at night time)
2 - 3 tablespoons of chocolate syrup for a more chocolatey shake
try a little cinnamon sugar and vanilla flavoring
1 scoop chocolate protein powder
ice cubes

Shake Recipe Information:
Plenty of people get up in the morning and the first thing they do is reach for the coffee pot. If you are trying to gain lean muscle (or if you are on a protein diet to lose weight) then one of the first things you reach for may be a protein shake. Well, here's a thought, why not combine the two ;-D

This frappacino protein shake is very quick to make which makes it another perfect bodybuilding / weight-loss drink for the morning when you are in a rush to leave for work, college or wherever. You can even make this smoothie in a shaker as all the ingredients mix easily. If you have time however, use a blender as your shake will come out thicker and 'fluffier' if that is what you like.

List of Recipe Ingredients:

• 1 ½ cups skimmed milk
• 3 tbsp fat free, sugar free pudding mix (strawberry, banana, chocolate, butterscotch, crème caramel, there’s lots to choose from)
• 1 scoop vanilla protein powder
• 4 – 6 ice cubes

This is another example of a homemade protein shake that uses a sugar free pudding mix (or dessert mix). You can use whatever pudding mix flavor you like just remember to go with the fat free, sugar free varieties if you can.

This protein smoothie is incredibly easy to make and you can put it all together in a blender and be drinking it with two minutes.

Ingredients

• 1 scoop ISOFLEX Chocolate protein powder
• 1 tbsp. pure, unsweetened cocoa powder
• Splash of water

Preparation
1. Mix all ingredients in a small bowl until they become pudding-like consistency.
2. Enjoy!

Nutrition facts per serving:
Calories: 131
Protein: 28 g
Fat: 0.6 g
Carbs: 3.5 g

Ingredients

• 4 scoops Chocolate ISOFLEX Protein Powder
• Sugar-free Cherry flavored JELL-O Powder
• 1 cup boiled water
• 1 cup ice

Preparation
1. Add packet of JELL-O to 1 cup of boiling water according to package directions.
2. Blend mixed JELL-O with ice in blender.
3. Add 4 scoops ISOFLEX protein powder and blend well.
4. Pour into smaller containers, and place in the fridge.
5. Let stand in fridge for 1 or 2 hours.
6. Enjoy!

Nutrition facts per serving (serving is ¼ mixture):
Calories: 121
Protein: 27 g
Fat: 0.1 g
Carbs: 1.5 g

Ingredients:

• 6 oz unsweetened chocolate, broken up
• 2 eggs
• 2 Tablespoons cocoa powder (unsweetened)
• 1 cup erythritol (could use xylitol)
• 1 to 1½ cup worth of sugar substitute, to taste (I like liquid forms of sucralose)
• 1 pinch salt
• 1 Tablespoon rum, brandy, or use flavoring (see below)
• 1 teaspoon espresso powder (or see below)
• 1 cup heavy cream
• 1 teaspoon vanilla

Preparation:
Notes: Different brands of chocolate have different densities. If you use a super-dense chocolate such as Scharfenberger, add an extra 2 Tablespoons of water. I used Ghirardelli unsweetened chocolate when developing the recipe.

Many traditional mousse recipes have some dark rum or brandy in them. Sugar-free syrups such as Da Vinci can be substituted (I like the hazelnut), or other flavorings, adding water to make one tablespoon.

If you don't have espresso powder, you can either use instant coffee, or substitute 2 Tablespoons of brewed espresso for 2 of the tablespoons of liquid.

You'll need three bowls for this recipe.

1) In a large bowl, cover the chocolate with boiling water.

2) Separate the eggs, putting the yolks in a smaller bowl, and the whites in a bowl to be used with a mixer.

3) Whisk the yolks with the erythritol, any other powdered sweetener, and the salt. Whisk until smooth and a light lemon color.

4) Pour the water off the chocolate (you don't have to get every last bit), saving half a cup aside. Add rum or flavoring and liquid sweetener if used to water. Whisk cocoa and espresso powder into the chocolate, followed by the liquids, followed by the egg yolk mixture.

5) Whisk or beat egg white with cream of tartar until soft peaks form. Whisk about a third of it into the chocolate mixture, and then fold the rest in. A few white streaks are fine, as you are going to fold in again in a few minutes.

6) In same mixer bowl*, whip cream with a couple of drops of sweetener (or a small amount of powdered), and the vanilla, until soft peaks form. (How to Make Homemade Whipped Cream) Fold into the chocolate mixture, half at a time.

7) Spoon into individual glasses, cups, or bowls. Cover, and chill at least an hour before serving.

*You can whip egg whites and cream in the same bowl without washing. But be sure to do it in that order or the egg whites won't foam up.

Nutritional Information: Makes 8 servings, each serving with 4 grams effective carbohydrate plus 4 grams fiber, 5 grams protein, and 235 calories.

Ingredients

• 1 cup chopped tomatoes
• 4 eggs, beaten - or a cup of egg substitute or egg whites
• 1/2 cup sliced onions
• 2 teaspoons canola or olive oil
• 2 tablespoons fresh curry leaves - from an Indian grocery - not curry powder. It will taste good without the curry leaves, but with them it is better.
• 1/2 teaspoon cumin seeds
• salt to taste
• 1/8 teaspoon red chili powder (from Indian grocery - not the stuff you use in chili). I often leave this out if I want a mild dish.
• 1/4 teaspoon garam masala (a spice mixture you can get at an Indian grocery). If you don't have an Indian grocery available, use a pinch each of ground coriander, ground cumin, ground cinnamon, and black pepper.
• 3 tablespoons chopped fresh cilantro leaves

Preparation
Fry the cumin seeds in the oil until brown, add the curry leaves and fry a few seconds.
Add the onions and cook until golden brown.
Add the tomatoes and cook 1 minute
Add the salt, red chili powder, garam masala, and cilantro. Stir and cook for 1 minute.
Add eggs and stir until the eggs are cooked.
Serve hot.

• 1 cup protein powder
• 1 cup uncooked oatmeal (Not Quick Oats...use regular oatmeal)
• 1 cup peanut butter (Sugar Free suggested)
• 1/2 cup sugar free maple syrup or honey

Mix together well and roll into balls - about the size of a ping pong ball.

Store in Tupperware or a Ziploc bag in the refrigerator.

Approx 10 grams of protein each depending on protein powder used.

• 1 12 oz package soft tofu
• 2 scoops protein powder (I use unflavored)
• 6 drops lemon flavoring or lemon extract
• 1 small package sugar free lemon Jell-O

Mix all of the above in a blender. Chill. Enjoy. Will have a pudding-like consistency.

A 1/3 cup serving has about 9 g protein

• 1/2 pound blue crabmeat
• 1 tablespoon small diced red bell pepper
• 1 tablespoon small diced green bell pepper
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon mayonnaise
• 2 eggs
• 1 tablespoon baking powder
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
• 2 tablespoons olive oil

Pick through crab meat for any shells and shred. In a large bowl, mix all ingredients, except oil until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute