There’s nothing vanilla about our Simply Vanilla Protein Powder–that’s why everyone is raving about it! A classic staple packed with 20g of protein in each serving, Simply Vanilla is simply THE BEST. Enjoy our favorite drool-worthy recipes featuring Simply Vanilla Protein Powder. 

WHITE CHOCOLATE CINNAMON PUPPY CHOW

Makes 16 servings
245 calories / 11F / 29.5C / 6.5P / per serving

8 cups (1 box) Cinnamon Chex cereal
2 Tbs. grass-fed butter
1 cup white chocolate chips
½ cup CSE Sweet Classic Peanut Butter or natural peanut butter
1 serving CSE Simply Vanilla Protein Powder
½ cup powdered peanut butter 

1. Pour the cereal into a large bowl.

2. Add the butter, white chocolate chips and peanut butter to a small saucepan. Melt the ingredients down over low-medium heat. Whisk constantly until smooth and pourable.

3. Pour over the cereal and stir until well coated.

4. Top with the protein powder and peanut butter powder. Stir until the cereal is well coated. Weigh the entire batch and divide the weight by 16 to get the amount needed to fill one serving. Store any extras in the fridge.

BANANA CHOCOLATE CHIP MUFFINS

Makes 13 muffins
180 calories / 6.5F / 26C / 6.5P / per muffin

2 (240g) ripe bananas
½ cup raw honey
3 Tbs. melted coconut oil
½ cup unsweetened applesauce
1 large egg
1 tsp. vanilla extract
1 ½ cups CSE Buttermilk or Gluten-Free Buttermilk Pancake & Waffle Mix
1 serving CSE Simply Vanilla Protein Powder
2 Tbs. flaxseed meal
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. sea salt
Topping per muffin:
10 dark chocolate chips (5 grams per muffin)  

1. Preheat the oven to 350 degrees.

2. Mash the bananas in a large mixing bowl. Beat in the honey and coconut oil. Add in the applesauce, egg and vanilla; mix well and set aside.

3. In a separate bowl, combine the CSE Pancake & Waffle Mix, protein powder, flaxseed meal, baking soda, baking powder and sea salt. Add the wet ingredients to the dry ingredients and whisk together until just combined.

4. Line a muffin tin with liners. Scoop about ¼ cup of the batter into each muffin cup and top with chocolate chips. Bake for 15-16 minutes. Transfer from the pan to the cooling rack.

CHUNKY MONKEY MIX-IN MILKSHAKE

Makes 1 serving
400 calories / 16F / 35C / 28P

Base:
1 cup unsweetened cashew milk
1 serving CSE Simply Vanilla Protein Powder
¼ tsp. xanthan gum
150-160g ice cubes
Mix-ins:
25g Purely Elizabeth Chocolate Sea Salt + Peanut Butter
or Banana Nut granola
12g powdered peanut butter
10g CSE Sweet Classic Peanut Butter, Monkey Business Butter (Seasonal Flavor) or natural peanut butter
10g spray whipped cream
5g Enjoy Life mini chocolate chips

1. Add all of the base ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup, top with mix-ins and enjoy with a spoon!

CINNAMON VANILLA MIX-IN MILKSHAKE

Makes 1 serving
355 calories / 15F / 32.5C / 25P

Base:
1 cup unsweetened cashew milk
1 serving CSE Simply Vanilla Protein Powder
¼ tsp. xanthan gum
150-160g ice cubes
Mix-ins:
25g Purely Elizabeth Original or Pumpkin Cinnamon granola
10g CSE Cinnamon Bun Butter
or natural almond butter
10g spray whipped cream
5g Enjoy Life mini chocolate chips


1. Add all of the base ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup, top with mix-ins and enjoy with a spoon!

PEANUT BUTTER COOKIE BREAKFAST SHAKE

Makes 1 serving
335 calories / 9F / 33.5C / 30P

1 cup unsweetened almond milk
1 serving CSE Simply Vanilla Protein Powder
2 Tbs. old-fashioned rolled oats
40g frozen banana slices
2 Tbs. powdered peanut butter
1 Tbs. CSE Sweet Classic Peanut Butter or natural peanut butter
Dash sea salt
6-8 (120g) ice cubes
Topping:
1 tsp. turbinado sugar


1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Sprinkle sugar on top. Enjoy!

PEANUT BUTTER POWER BITES

Makes 26 servings
100 calories / 5F / 10C / 4P / per bite

1 cup CSE Sweet Classic Peanut Butter or natural peanut butter
½ cup raw honey
2 servings CSE Simply Vanilla Protein Powder
1 ½ cups old-fashioned rolled oats
Dash vanilla extract
Dash sea salt


1. Place all ingredients into a mixing bowl and stir together until well combined.

2. Scoop into balls using a small cookie scoop. Place in a container and store in the fridge or freezer. Enjoy!

RASPBERRY ALMOND OATS

Makes 1 serving
340 calories / 10.5F / 35C / 26.5P

⅓ cup old-fashioned rolled oats
½ cup water
2 Tbs. liquid egg whites
½ Tbs. CSE Salted Caramel Butter or natural almond butter
⅛ tsp. almond extract
Vanilla stevia drops, optional
¼ cup nonfat, plain Greek yogurt
½ serving (17g) CSE Simply Vanilla Protein Powder
⅓ cup fresh or frozen raspberries
1 Tbs. sliced almonds

1. Mix oats, egg whites and water together in a bowl.

2. Microwave for 1-2 minutes or cook in a small pot on the stove top over medium heat for 5 minutes.

3. Stir in the nut butter, almond extract, stevia and Greek yogurt. Add in the protein powder last and mix until well combined.

4. Top with raspberries and sliced almonds.

SCOTCHAROO BARS

Makes 18 bars
255 calories / 12.5F / 28.5C / 7.5P / per bar

1 cup CSE Sweet Classic Peanut Butter, Candy Bar Butter (Seasonal Flavor), or natural peanut butter
1 cup powdered peanut butter
¾ cup raw honey
¼ cup flaxseed meal
2 Tbs. unsweetened almond milk
1 tsp. vanilla extract
¼ tsp. sea salt
1 serving CSE Simply Vanilla Protein Powder
¼ cup butterscotch chips
2 cups Rice Krispies cereal
Toppings:
¼ cup butterscotch chips
½ cup dark chocolate chips


1. Mix the peanut butter, powdered peanut butter, honey, flaxseed meal, almond milk, vanilla extract, sea salt and protein powder together in a bowl. Melt ¼ cup of the butterscotch chips and mix in. Add the Rice Krispies cereal last and gently mix until well combined. Press into a 9x13 pan; set aside.

2. Place the chocolate chips in a bowl and microwave 30 seconds at a time until completely melted and smooth, stirring in between. Drizzle over the top of the bars and spread out smooth. Melt the remaining ¼ cup of butterscotch chips and drizzle over the top of the chocolate.

3. Store in the fridge for 1 hour to allow the chocolate to harden. Cut into 18 bars. Enjoy!