Each day of my fast, I drank 1-gallon of water that we collected from the natural spring up Big Cottonwood Canyon. Legit the best water I’ve ever tasted btw! For every gallon, I added a ¼ of a teaspoon of Redmond Real Salt to keep my mineral and electrolyte levels up and to make sure I’m staying hydrated.
Here’s a short breakdown of how I felt throughout my 3-day fast:
Hour 17: I had a few hunger cues in the afternoon where I wanted to eat my arm off, but I made it through.
Hour 24: I was actually feeling really good. The first 24 hours were easier than I expected. I was pumped for only 2 more days to go!
Hour 36: I woke up feeling wired! I felt like I had electricity running through me.
Hours 39-51: I was not feeling great. Everything I read said that day 2 was the hardest and this was definitely a painful day for me. All I wanted to do was sleep. I was in despair and felt lifeless. Almost a feeling of panic having so much further to go! What kept me going today was re-reading the research and the benefits of what this 3-day fast was going to bring me.
Hour 62: 10 more hours to go! Somehow, my 3rd workout felt the best. I had tons of energy!
Hour 69: Throughout this whole process, I have never felt better than I did during this hour. I had mental clarity, my energy levels were high, and I didn’t feel hungry. I felt like I could go another day, but was I going to? Heck no!
Hour 72: Fast complete! Time to drink some hot bone broth and enjoy my CSE Green Detox Smoothie! 🤤
Here’s my Fasted Workout Schedule:
10 minute incline walk on the treadmill, 15% grade at 2.5mph speed
10 Minute EMOM
I am NOT doing this 3-day water fast for weight loss. I do have a starting weight and ending weight, but that’s because I’m all about the data. I’m in this for all the internal benefits, but I don't condone you do this without doctor supervision. Watch a 10-minute vlog of my complete experience here!
]]>2. Whisk the Greek yogurt, eggs, egg whites, water, and vanilla together in a bowl; set aside.
3. In a separate bowl, combine the CSE Pancake & Waffle Mix, protein powder, and beet root powder. Add the wet to the dry and stir until just combined.
4.Using ¼ measuring cup, pour the batter onto the greased griddle. Once small bubbles begin to form on the top, flip and cook on the other side.
5. Divide pancakes evenly by the number of servings.
6. Top each serving of pancakes with one tablespoon peanut butter, two tablespoons spray whipped cream, one serving syrup, and ¼ cup raspberries. Enjoy!
Serves 8-12
250g Swiss cheese1. Shred all the cheeses and place in a large bowl, set aside.
2. Preheat the oven to 400 degrees. Cube the potatoes, place on a baking sheet lined with parchment paper, spray tops with cooking spray and sprinkle with sea salt. Bake for 20 minutes. Slice the sausage into rounds and add to the baking sheet. Roast for an additional 20 minutes.
3. Chop the broccoli and cauliflower. Add to boiling water and let boil for about 5 minutes. Pour into a colander to drain. Place in a bowl and set aside.
4. Cube the bread and the apples. Set aside.
5. Place vegetable broth, lemon juice, grated garlic & corn starch in a large saucepan or electric fondue pot. Whisk together until well combined, then turn heat to medium/high until the sauce begins to bubble and thicken. Turn the heat down to low and add the cheese. Stir constantly until melted. Add in the nutmeg, salt and pepper & start dipping!
Serves 8-12
1 cup (200g) dark chocolate chips or Kiss My Keto Dark Chocolate Bar
½ cup CSE Sweet Classic Peanut Butter
Dipper Ideas:
1 Lb. strawberries
2 bananas, sliced
Pretzel thins
1 Scotcharoo Bar
1. Cut the stems off the strawberries, slice the bananas into rounds and cut the scotcharoo bars into bite size pieces. Set out with fondue pot & sticks so it's ready to use.
2. Add the chocolate and peanut butter to a saucepan or electric fondue pot over low heat and stir constantly until completely melted. Start the dipping!
Makes 16 bars
90 calories / 4F / 10C / 3.5P / per bar
⅓ cup CSE Sweet Classic Peanut Butter
⅓ cup CSE Powdered Peanut Butter
¼ cup raw honey
1 Tbs. flaxseed meal
1 Tbs. unsweetened almond milk
½ tsp. vanilla extract
Dash sea salt
½ serving CSE Simply Vanilla Protein Powder
¼ cup butterscotch flavored chips
⅔ cup crispy rice cereal
1. Add the peanut butter, powdered peanut butter, honey, flaxseed meal, almond milk, sea salt and protein powder together in a bowl. Set aside.
2. Melt the butterscotch chips in a bowl in the microwave or in a saucepan over low heat. Add the melted butterscotch chips and the cereal to the bowl with the other ingredients. Mix until well combined.
3. Press the mixture into the bottom of an 8x8 baking pan. Place in the fridge until ready to eat. Slice into 16 squares. Place on the fondue tray and dip in chocolate. Enjoy!
Makes 12 servings
325 calories / 16F / 40C / 8P
8 cups Rice Chex Cereal
¼ cup grass-fed butter
½ cup CSE Sweet Classic Peanut Butter or Aloha Butter
¼ cup raw honey
1 cup white chocolate chips
¼ tsp. sea salt
¼ cup "Cupid's Mix" M&M's
2 servings CSE Simply Vanilla or Strawberry Cheesecake Protein Powder
1. Pour the cereal and M&M's into a large bowl; set aside.
2. Add the butter to a small saucepan over low heat. Once melted, add the nut butter, honey, chocolate chips and sea salt. Stir constantly until completely melted. Remove from heat.
3. Pour over the top of the cereal and M&M's. Mix until the cereal is well coated. Sprinkle the protein powder over the top and stir until the powder is evenly distributed. Pour out onto a baking sheet lined with parchment paper to cool. One serving is approximately one cup or 80 grams. Store leftovers in the fridge.
When it comes to protein shakes, we know a thing or two. 😆 In fact, building the perfect shake is as easy as 1-2-3! Follow our tips and 😍😋🤤
Step 1: Start with the Base
- Add 120g-160g of ice
Step 2: Add Creaminess
- Blend until smooth
Step 3: Jazz it up!
Follow our tips and make this dreamy Chocolate Peanut Butter Cup Shake!
Makes 1 serving
345 calories / 11F / 32C / 29.5P
Apples, or fruit or veggies of your choice
1. Spread butter on board. Dip apples in butter and enjoy!
PRO TIP: Keep whatever butter you’re using in the fridge beforehand, so it’s thick and spreadable. Spread on board and then return the board to the fridge until ready to eat.
or Chocolate Brownie Batter Protein Powder
1/2 tsp. sea salt
1 tsp. vanilla extract
2 cups old-fashioned rolled oats
2 cups crispy rice cereal
1/4 cup chopped M&M’s
1. Add all of the ingredients to a bowl and mix until well combined.
2. Using a cookie scoop, scoop into balls. Place in a container and store in the fridge or freezer. Enjoy!
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings. Drizzle each serving with 10g peanut butter and sprinkle 15g cereal on top. Enjoy!
235 calories / 7.5F / 26C / 16P
70g apples
1. Stir the powdered peanut butter, protein powder, and 2-3 tablespoons of water together in a small bowl. Add the honey, nut butter, and cinnamon. Stir until well combined.
2. Top with mini chocolate chips and use as a dip for your apple slices.
3. Slice a banana into thin rounds. Drop the banana slices into the pancake batter. Spoon them out one at a time and drop onto the griddle. Cook until golden brown on each side.
]]>
Makes 34 cookies
126 calories / 5F / 19C / 2P / per cookie
Ingredients:
¼ cup CSE Gingerbread Cookie, Cinnamon Bun Butter or natural almond butter
½ cup coconut oil or grass-fed butter
1 large egg
1 tsp. vanilla extract
¾ cup raw honey
1⁄3 cup molasses
2 ½ cups whole wheat pastry flour
1 tsp. baking soda
½ tsp. sea salt
½ tsp. ground cloves
2 tsp. ground ginger
2 tsp. ground cinnamon
½ cup semi-sweet chocolate chips
½ cup organic sugar in the raw
Directions:
1. Beat the nut butter and coconut oil/butter together. Add the egg and vanilla. Slowly beat in the honey and molasses; set aside.
2. In a separate bowl, mix the flour, baking soda, salt, cloves, ginger and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Cover and chill in the fridge for one hour.
3. Preheat the oven to 350 degrees.
4. Remove the dough from the fridge. Using a small cookie scoop, drop round
balls of dough into the raw sugar one at a time. Roll around until well coated.
Place on a baking sheet lined with parchment paper. Bake for 8-10 minutes.
Let cool for 2 minutes, then transfer to a cooling rack. Enjoy!
Makes 36 cookies
120 calories / 7.5F / 13C / 3.5P / per cookie
Ingredients:
12 oz. CSE Mint Chocolate Chip Cookie Butter or chocolate almond butter
½ cup raw honey
2 servings CSE Brownie Batter or Mint Chocolate Cookie Protein Powder
1 cup CSE Vanilla Pancake & Waffle Mix
½ tsp. vanilla extract
Dash sea salt
2 cups dark chocolate chips
1 Tbs. coconut oil
Directions:
1. Add the nut butter, honey, protein powder, CSE Pancake & Waffle Mix, vanilla and salt together in a bowl. Mix until well combined. Using a small cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Using the bottom of a glass cup, smash the balls flat and then round out the edges with your hands to form into a cookie. Place the cookies in the freezer for 30 minutes or until hardened.
2. Place the dark chocolate and coconut oil into a small saucepan over low
heat to melt (or melt in a bowl in the microwave). Stir continuously until completely melted, then turn the heat off. Drop each cookie into the chocolate one at a time and scoop out with a fork, letting the excess chocolate drip off into the pan. Place the chocolate dipped cookies back onto the parchment paper and then place them in the freezer to harden.
3. Once frozen, transfer to a storage container or bag. When ready to eat, let
cookies sit out 5-10 minutes to thaw before taking a bite. Enjoy!
Makes 16 cookies
200 calories / 8F / 28C / 4P / per cookie
Ingredients:
½ cup grass-fed butter
¼ cup organic cane sugar
½ cup coconut sugar
1 large egg
½ tsp. vanilla extract
1 ½ cups (180g) whole wheat pastry flour
1 serving CSE Cinnamon Roll Protein Powder
½ tsp. baking soda
¼ tsp. sea salt
Filling:
¼ cup (56g) CSE Cinnamon Bun Butter or natural almond butter
Icing:
½ cup organic powdered sugar
1 Tbs. liquid egg whites
Directions:
1. Preheat the oven to 350 degrees.
2. Add the softened butter, cane sugar and coconut sugar to a mixing bowl. Mix together until smooth. Add the egg and vanilla, beat together until smooth.
3. In a separate bowl, add the flour, protein powder, baking soda and sea salt. Stir until incorporated. Add the dry to the wet ingredients and mix until just combined.
4. Lay a large piece of parchment paper out on the counter. Sprinkle a little flour over the top. Place the large ball of dough on the parchment paper. Using a floured rolling pin, roll the dough out into a large rectangle. Spread the OffBeat Butter evenly over the dough. Carefully roll the dough up lengthwise like a cinnamon roll. Once completely rolled up, gently slice into 16 equal sized cookies. Place each cookie on a baking sheet lined with parchment paper and bake for 8-9 minutes. Let cool for a few minutes and then transfer to a cooling rack.
5. Make the icing by adding the powdered sugar and egg whites to a small bowl. Whisk together until well combined and smooth. Drizzle over the cooled cookies.
Makes 12 servings
130 calories / 8F / 12C / 3P / per cookie
Ingredients:
3/4 cup oat flour
1/4 cup whole wheat pastry flour
3 Tbs. coconut sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
Pinch sea salt
Pinch nutmeg
1/2 tsp. vanilla extract
2 Tbs. eggnog almond milk
1/2 cup grass-fed butter
1 serving CSE Eggnog Protein Powder
1/4 cup powdered sugar, for rolling
Directions:
1. Add the flours, coconut sugar, cinnamon, baking soda, sea salt and nutmeg to a large bowl. Stir until combined. Set aside.
2. Add the softened butter and protein powder to a bowl. Beat until smooth. Beat in the almond milk and vanilla. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Scrape down the sides of the bowl into the center. Cover and store in the fridge for 30-60 minutes.
5. Using a small cookie scoop, scoop into balls. Roll each dough ball in powdered sugar and place on a baking sheet lined with parchment paper.
6. Bake for 6 minutes. Let cool and enjoy!
1¼ cups water
1. Add protein powder, peanut butter, and water to a small bowl.
2. Stir together until well combined. Add more water for better consistency, if needed. Enjoy with fruit, graham crackers, or pretzels.
Makes 16 servings
115 calories / 8F / 4C / 6P / per serving
3 cups fresh spinach, chopped
14 oz. can artichoke hearts, chopped
1 cup freshly grated Parmesan cheese
1 cup freshly grated, part-skim Mozzarella cheese
1/2 cup nonfat, plain Greek yogurt
1/2 cup olive oil mayo
1 cup Neufchâtel cream cheese
1 Tbs. minced garlic
1 Tbs. lemon juice
Salt & pepper to taste
1. Preheat oven to 375 degrees.
2. Mix the spinach, artichokes, Parmesan and 3/4 cup of the mozzarella cheese together in a bowl; set aside.
3. In a separate bowl, beat the cream cheese, yogurt, mayo, garlic, lemon juice, salt, and pepper together. Add all of the ingredients to one bowl, and mix until well combined.
4. Pour into a greased 8x8 glass baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese. Bake for 20 minutes. Serve with your favorite chips and veggies. Enjoy!
Makes 16 servings
335 calories / 12F / 31C / 26P / per serving
3 lbs. lean ground chicken or turkey
1 cup oat flour
1 cup fresh, minced onions
1/2 cup part-skim, shredded mozzarella cheese
2 Tbs. minced chives
1 tsp. sea salt
Dash black pepper
2 cups Stubb’s Sticky Sweet BBQ Sauce
1. Add the ground meat, oat flour, minced onions, mozzarella cheese, chives, sea salt and pepper to a bowl. Mix well with hands. Using your hands or a small cookie scoop, form into meatballs.
2. Heat a skillet or pan over low-medium heat. Spray with cooking spray and place meatballs in the pan; cover. Rotate every couple minutes, browning all sides. Add the BBQ sauce to the pan. Toss the meatballs in the sauce until well coated. Remove from heat once cooked through.
3. Add the meatballs to a crockpot and keep warm until ready to serve. Serve with toothpicks or skewer sticks.
*These would be awesome served up with some grilled pineapple kabobs!
Makes 4 servings
365 calories / 14F / 33C / 26.5P / per serving
8 oz. lean ground turkey
4 oz. lean ground beef
¼ cup yellow onions, chopped
½ tsp. sea salt
¼ tsp. garlic powder
¼ tsp. dried minced onion
4 whole wheat hamburger buns
2 oz. shredded cheddar cheese
4 romaine lettuce leaves
8 tomato slices
4 red onion slices
16 pickle chips
Burger Sauce:
1 Tbs. olive oil mayo
1 Tbs. nonfat, plain Greek yogurt
1 Tbs. ketchup
½ Tbs. sweet relish
½ tsp. white vinegar
1. Heat oven to 400 degrees.
2. Add ground turkey and ground beef to a frying pan or skillet over medium heat. Add seasonings and yellow onions. Cook until the meat is brown and onions are tender.
3. Lay the hamburger buns out on a baking sheet. Evenly distribute the cooked meat over the top of the buns, then add the cheese. Place the top of the bun on each burger and pop into the oven. Cook for 10 minutes or until the buns are crispy and the cheese is melted.
4. While the burgers are baking, prepare the toppings. Slice the lettuce, tomatoes, onions and pickles. Add all the Burger Sauce ingredients to a small bowl and whisk until smooth. Weigh the sauce and divide the weight by four to get the amount needed to fill one serving. Set aside.
5. Remove the burgers from the oven and add the sauce and toppings. Enjoy!
Makes 36 donuts
45 calories / 2F / 5C / 2P / per serving
2 cups CSE Buttermilk or Gluten-Free Buttermilk Pancake & Waffle Mix
1 tsp. cinnamon
1 cup water
1 large egg
4 oz. nonfat, plain Greek yogurt
Topping:
¼ cup grass-fed butter, melted
⅓ cup organic sugar
1 Tbs. ground cinnamon
1. Heat electric donut maker.
2. Add the pancake mix, cinnamon, water, egg and yogurt to a mixing bowl. Whisk until smooth. Using a small cookie scoop, add batter to a greased donut pan. Cook until lightly browned. Transfer to a plate and repeat until all the batter has been used.
3. Add all the donuts to a mixing bowl and pour the melted butter over the top. Gently toss until well coated.
4. Add the sugar and cinnamon to a small bowl and stir. Toss each donut in the cinnamon sugar mixture and transfer to a plate. Best enjoyed warm.
*PRO TIP: for a crispy churro effect, reheat in an air fryer at 400 degrees for 2-3 minutes.
Makes 8 servings / about 85g per serving
400 calories / 19.5F / 42.5C / 14P / per serving
12 (72g) cups air-popped popcorn
1 cup (8 oz.) OffBeat Chocolate Peanut Butter Cup Butter or natural peanut butter
3⁄4 (6 oz.) cup raw honey
2 Tbs. grass-fed butter
1 tsp. vanilla extract
Pinch sea salt
1 Tbs. cocoa powder
1 serving CSE Chocolate Peanut Butter Protein Powder
1. Pop the popcorn kernels (about 1⁄3 cup) into a large bowl. Remove all unpopped kernels from the bowl. Set aside.
2. Add the peanut butter, honey, butter and vanilla to a small sauce pan over low-medium heat. Whisk until well combined and melted down. Remove from heat.
3. Add the sea salt, cocoa powder and protein powder to the pot with the peanut butter mixture. Stir until combined. Pour over the top of the popcorn while the sauce is still warm and stir until the popcorn is well coated.
4. Sprinkle the dark chocolate chips, powdered peanut butter and protein powder over the top of the popcorn. Stir until the popcorn is well coated and all the dry powder is incorporated. Weigh the entire batch and divide by eight to get the amount needed for one serving. Enjoy!
]]>Makes 4 servings / 2 pop tarts per serving
300 calories / 7F / 40C / 14P / per serving
1 cup white whole wheat flour
1 serving CSE Simply Vanilla Protein Powder
¼ tsp. salt
½ tsp. baking powder
½ cup nonfat, plain Greek yogurt
2 Tbs. unsalted butter, room temperature
8 Tbs. Chia Smash Strawberry Jam
1 medium egg
Sprinkles, optional
For Glaze:
¼ cup powdered sugar
2 Tbs. nonfat, plain Greek yogurt
½ tsp. vanilla extract
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2. In a mixing bowl, combine flour, salt, baking powder, and protein powder. Mix to combine. Add Greek yogurt and butter. Fold together until dough starts to form. Empty on the counter and knead with your hands until completely incorporated and a soft ball is formed.
3. Divide dough in equal halves. Sprinkle a small amount of flour on a clean surface. Roll each half of dough into a 12x8 inch rectangle.
4. Crack egg into a small bowl, add a small splash of water and beat together for egg wash; set aside.
To make individual pop tarts:
5. Cut dough once lengthwise and cut into four equal portions widthwise. Place half of the rectangles onto the prepared baking sheet, and add one tablespoon of jam into the center of each piece of dough. Spread jam leaving ¼-inch border on all sides. Place remaining rectangles on top of the jam filled ones. Use a fork and press all around each to seal completely, then poke the fork lightly in the center to allow air to escape. Brush each pop tart with egg wash.
To make one large pop tart:
5. Place one of the 12x8 dough rectangles on the prepared baking sheet. Spread jam on, leaving ½-inch border on all sides. Place the second piece of dough over the first. Using a fork to press all around each side to seal completely, then poke the fork lightly in several places in the center of the pop tart to allow air to escape. Brush the entire top with egg wash. Once completely cooled and glazed, cut once lengthwise and into four equal portions widthwise.
6. Bake for 20-25 minutes until golden brown. Then transfer to a cooling rack and allow the pop tart to completely cool.
7. In a small bowl, add powdered sugar, Greek yogurt, and vanilla extract. Mix together until glaze forms. Once pop tarts are completely cooled, drizzle with glaze and add sprinkles (if using).
Makes 1 serving
with candy cane:
235 calories / 6F / 23C / 21P
without candy cane:
185 calories / 6F / 11C / 21P
1 cup unsweetened vanilla almond milk
5g white chocolate chips
1 serving CSE White Chocolate Peppermint Protein Powder
Toppings:
4 Tbs. spray whipped cream
1 candy cane
1. Add milk to a mug and heat in the microwave for 1-2 minutes or until hot. Add white chocolate chips and let cool for a couple of minutes before adding protein powder.
2. Add protein powder, then mix with a milk frother or whisk until smooth.
3. Top with whipped cream and use candy cane to stir.
2. Top with whipped cream and cocoa powder. Enjoy!
Makes 1 serving
250 calories / 7F / 27.5C / 19P
1 cup fat-free milk
¼ tsp. pumpkin pie spice
¼ tsp. vanilla extra
½ serving CSE Simply Vanilla or Caramel Toffee Protein Powder
15g chocolate chips (white or vanilla)
Toppings:
4 Tbs. spray whipped cream
1 serving Walden Farms Caramel Syrup
1. In a small pot, combine milk, vanilla extract, and pumpkin pie spice. Whisk over medium-high heat until it begins to simmer. Remove from heat and whisk in the white chocolate chips and protein powder. Stir until completely melted.
2. Pour into a cup and top with whipped cream, a drizzle of caramel syrup (optional) and a dusting of pumpkin pie spice and enjoy!
Toppings:
2 Tbs. spray whipped cream
1. Pour the almond milk into a mug and microwave for 2 minutes or until hot.
2. Add the nut butter and cocoa powder. Whisk until smooth. Add the protein powder and whisk until smooth and creamy. Top with spray whipped cream topping if desired.
1. Add water to a mug and microwave for 1-2 minutes or until hot. Let cool for a couple minutes.
2. Add protein powder and whisk until smooth.
3. Top with whipped cream and enjoy the banana on the side.
Makes 1 serving
390 Calories / 14F / 37C / 30P
1 cup unsweetened almond milk
2 Tbs. Califia Farms Almondmilk Creamer Nog
1 serving CSE Eggnog Protein Powder
½ Tbs. OffBeat Gingerbread Cookie Butter
¼ cup low-fat cottage cheese
¼ tsp. xanthan gum
2 Biscoff cookies
150g ice cubes
Toppings:
2 Biscoff cookies
1. Add all ingredients to a high-powered blender. Blend on high until smooth.
2. Pour into a cup. Crumble the cookies on top and enjoy with a spoon.
]]>Makes 4 servings
350 calories / 12F / 36C / 24P
1. In a skillet, brown ground beef until no longer pink. Drain fat and remove from skillet.
2. Spray skillet with cooking spray and add onions, bell peppers, garlic, parsley and jalapeño peppers. Cook over medium heat for about 5 minutes or until veggies are tender and fragrant. Remove from heat and add all the seasonings.
3. Add all ingredients, minus the toppings, to a crock pot. Cook on low for 3-4 hours (or simmer in a pot on the stovetop for 1 hour).
4. Weigh the entire recipe and divide weight by four to get the amount needed to get one serving. Serve warm topped with cheese, Greek yogurt and avocado.
Makes 13 servings
300 calories / 13F / 38C / 8P/ per serving
6 cups Chex Rice Cereal
1 ½ cups mini pretzels
3 cups air-popped popcorn
2 servings CSE Chocolate Brownie Batter or Chocolate Peanut Butter Protein Powder
½ cup CSE Chocolate Peanut Butter Cup Peanut Butter
1 ½ cups milk or dark chocolate melting wafers
30 pieces candy corn
57 pieces Reese’s Pieces candy
23 Reese’s Minis
1. Combine the Chex cereal, pretzels and popcorn in a large bowl; set aside.
2. In a separate bowl, add chocolate melting wafers and microwave at 30-second increments until chocolate is melted and smooth. Add nut butter and protein powder, stirring until completely combined.
3. Pour chocolate mixture over dry ingredients and stir until well coated. Sprinkle candy corn, Reese’s Pieces, and Reese’s Minis. Mix until combined.
4. Pour mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.
5. Set aside until chocolate hardens. Divide into equal portions for each serving.
Makes 14 servings
300 calories / 12F / 40C / 7P
6 cups Chex Rice Cereal
1 ½ cups mini pretzels
3 cups air-popped popcorn
2 servings CSE Simply Vanilla Protein Powder
2 cups white chocolate melting wafers
30 pieces candy corn
57 pieces Reese’s Pieces candy
23 Reese’s Minis
1. Combine the Chex cereal, pretzels and popcorn in a large bowl; set aside.
2. In a separate bowl, add chocolate melting wafers and microwave at 30-second increments until chocolate is melted and smooth.
3. Pour chocolate over dry ingredients and stir until well coated. Sprinkle protein powder over mixture and stir until combined and well coated. Add candy corn, Reese’s Pieces, and Reese’s Minis. Mix until combined.
4. Pour mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.
5. Set aside until chocolate hardens. Divide into equal portions for each serving.
Makes 10 servings
320 calories / 13F / 43C / 8.5P / per serving
1. Preheat the oven to 375 degrees. Place parchment paper into a 10x15” rimmed baking sheet leaving about an inch of the parchment paper hanging over the edges of all sides of the pan.
2. Add the protein powder, flour, baking powder, baking soda, pumpkin pie spice and salt to a large mixing bowl. Stir until well combined.
3. In a separate mixing bowl, add the eggs, vanilla extract and coconut sugar. Whisk together until just combined, then whisk in the pumpkin until smooth. Add the wet ingredients to the dry and mix until just combined.
4. Pour the cake batter into the prepared pan. Spread the batter out evenly with a rubber spatula, coating the entire pan. Bake for 10-12 minutes.
5. Remove from the oven and then holding the sides of the parchment paper, remove the cake from the pan and set on the counter. Slowly roll the cake, leaving the parchment paper on and place on a cooling rack. Let cool completely.
6. Make the filling by adding the cream cheese and the butter to a small mixing bowl. Beat together until smooth. Add the protein powder and beat until smooth. Add the honey and the vanilla and beat until smooth.
7. Unroll the cake and spread the cream cheese filling evenly over the entire cake. Gently roll the cake back up with the cream cheese filling now on the inside. This time, carefully remove the parchment paper from the cake as you roll it up. Wrap the pumpkin roll in plastic wrap and store in the fridge until ready to serve. Top with powdered sugar and cut into 10 even slices. Enjoy!
Makes 1 serving
250 calories / 9F / 26C / 17P
1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.
2. Pour into a cup, top with whipped cream and enjoy!
Makes 4 servings
335 calories / 7F / 37.5C / 30.5P / per serving
1 1⁄2 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix
1 serving CSE S’mores Protein Powder
1 cup water
2 large eggs
Toppings per serving:
15g (about 30) chocolate chips
1⁄4 cup nonfat, plain Greek yogurt
Vanilla stevia drops
1⁄4 sheet of graham crackers, crumbled
1. Heat a griddle over medium heat.
2. Add all of the ingredients to a bowl and whisk together until well combined. Using a 1⁄4 measuring cup, scoop the batter onto the greased griddle. Top each pancake with about 15 chocolate chips. Once the pancakes start to bubble on the top, flip and cook on the other side. Repeat with the remaining batter.
3. Divide the pancakes by four to get the amount to fill one serving. Should make about two pancakes per serving. Add the Greek yogurt to a bowl and stir in the stevia to sweeten. Top each serving of pancakes with 1⁄4 cup of the sweetened yogurt and graham cracker crumbs. Enjoy!
Makes 4 servings
280 calories / 9.5F / 31C / 18P
1 1/2 cups (168g) CSE Vanilla Pancake & Waffle Mix
Pinch sea salt
2 Tbs. grass-fed butter
3/4 cup fat-free milk
1/2 lemon, juice and zest of
1 tsp. lemon extract, optional
2 large eggs, divided
1 cup blueberries
1. Preheat the oven to 375 degrees with an 8-10" cast iron skillet inside.
2. Combine the CSE Pancake & Waffle Mix and sea salt in a large mixing bowl. Set aside.
3. Melt the butter in a medium-sized bowl by microwaving for 20-30 seconds. Add the milk, lemon juice, lemon zest, lemon extract and egg yolks (separate the whites into a small bowl) to the butter. Whisk together until well combined.
4. Pour the wet mixture into the dry and whisk until well combined. Fold in the egg whites with a rubber spatula until just combined. Set batter aside.
5. Remove the skillet from the oven using oven mitts. Spray the skillet liberally with cooking spray, then pour in the pancake batter. Sprinkle the blueberries evenly over the top. Bake for 20 minutes.
6. Slice into four servings and top with syrup of choice (optional, not included in the macros). Enjoy!
Makes 4 servings
340 calories / 11F / 34C / 27P / per serving
2 Tbs. coconut oil
2 large eggs
8 egg whites (1 cup liquid egg whites)
1 1/2 cup fat-free milk
1 1/2 cups CSE Vanilla Pancake + Waffle Mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 cup nonfat, plain Greek yogurt
Liquid vanilla stevia drops
2 cups chopped strawberries
Walden Farms Pancake Syrup, optional
1. Preheat the oven to 425 degrees.
2. Place eggs, egg whites, milk, CSE Pancake + Waffle Mix, salt and vanilla in a blender and blend for 5 minutes at medium speed, no less. Let batter sit 5-10 minutes to allow air to get into the batter for maximum rise in the oven.
3. Add coconut oil to a 9x13 glass baking dish. Place in the oven until hot, melted and sizzling, about 5-10 minutes. Remove from the oven.
4. Spray the sides of the baking dish with cooking spray and pour the mixture into the hot coconut oil. Bake for 20 minutes.
5. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion. Top with a 1/2 cup of fresh strawberries and syrup, to taste.
Makes 2 servings
285 calories / 11F / 34C / 14P
1/2 cup CSE Chocolate Chocolate Pancake & Waffle Mix
1/4 cup water
1 large egg
1 banana, thinly sliced
Toppings:
2 Tbs. OffBeat Sweet Classic Peanut Butter
Zero calorie syrup of choice (syrup not included in the macros)
1. Whisk CSE Pancake & Waffle Mix and water together until smooth.
2. Add egg. Whisk until smooth.
3. Slice the banana thin and drop slices into batter. Coat and spoon onto a greased, hot griddle. Flip once golden brown. Top with a drizzle of peanut butter and syrup and enjoy!
Makes 4 servings
350 calories / 11F / 35C / 29P / per serving
1 cup unsweetened vanilla almond milk
2 eggs
1 1/2 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix
2 servings CSE Strawberry Cheesecake Protein Powder
Dash sea salt
Toppings:
2 Tbs. unsalted, grass-fed butter
1/2 cup nonfat, plain Greek yogurt
4 servings vanilla stevia drop
1/2 cup spray whipped cream
1. Heat griddle to medium heat.
2. Whisk the almond milk and eggs together in a large bowl. Add the CSE Pancake & Waffle Mix, Strawberry Cheesecake Protein Powder and sea salt. Whisk until well combined.
3. Using a 1/4 measuring cup, pour the batter onto the greased griddle. Once small bubbles begin to form on the top, flip and cook on the other side. Divide the pancakes into the number of servings to get the amount needed to fill each serving.
4. In a small bowl, combine the Greek yogurt and stevia drops. Spread a 1/2 tablespoon of the sweetened yogurt, 1/2 cup of chopped strawberries and two tablespoons of whipped cream.
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Makes 1 serving
195 calories / 1F / 13C / 33P
1 cup fat-free milk
1 serving CSE Pumpkin Pie Protein Powder
1/4 tsp. vanilla extract
Pumpkin pie spice, to taste
Topping:
2 Tbs. spray whipped cream
Optional Add-In:
1 oz. espresso
1. Add milk to a microwave-safe mug. Heat in the microwave for 60-90 seconds.
2. Add the protein powder to the hot milk. Using a milk frother, mix until smooth.
3. Add the vanilla extract, pumpkin pie spice, and optional espresso to the mug; froth until well combined. Top with whipped cream. Enjoy!
*To make an iced latte, skip the microwave instructions and pour the drink over ice.
Makes 1 serving
340 calories / 12F / 32C / 25P
1 cup unsweetened almond milk
1 serving CSE S’mores Protein Powder
1⁄2 Tbs. natural almond butter
80g frozen banana slices
10g dark chocolate chips
6-8 (120g) ice cubes
Toppings:
2 Tbs. spray whipped cream
1⁄4 sheet of graham crackers, crumbled
1. Add all of the ingredients to a blender and blend until smooth.
2. Pour into a cup and top with the whipped cream and graham cracker crumbs. Enjoy!
Makes 28 servings
105 calories / 5F / 12C / 3.5P / per bite
1 cup CSE Sweet Classic Peanut Butter or natural peanut butter
1⁄2 cup raw honey
1 serving CSE S’mores Protein Powder
1 1⁄4 cups old-fashioned rolled oats
2 sheets graham crackers, crumbled
2 Tbs. dried mini marshmallows
2 Tbs. mini chocolate chips
Dash sea salt
(Easily prepared in a Kitchen Aid mixer)
1. Add all of the ingredients to a large mixing bowl. Stir until well combined.
2. Using a small cookie scoop, scoop into balls and store them in a container in the fridge or freezer. Enjoy!
Makes 1 serving
350 calories / 11.5F / 34C / 25.5P
4-5 Tbs. unsweetened almond milk
1 large egg
3⁄4 serving (24g) CSE S’mores Protein Powder
3 Tbs. coconut flour
1⁄2 tsp. baking powder
2 Smashmallow Marshmallows (Cinnamon Churro, Toasted Vanilla or Cookie Dough)
Topping:
10g chocolate chips
1. Add the almond milk and egg to a bowl and whisk until smooth. Add the protein powder, coconut flour and baking powder. Stir until well combined.
2. Grease a small oven/microwave-safe bowl or mug with cooking spray. Pour 1⁄2 of the mixture into the bowl/mug. Add the marshmallows and then cover them with the remaining mixture.
3. Microwave for 1-2 minutes on high or bake at 350 degrees for 13-15 minutes. Should still look a little gooey; do not overcook. Top with chocolate chips and enjoy!
Makes 4 servings
335 calories / 7F / 37.5C / 30.5P / per serving
1 1⁄2 cups CSE Buttermilk, Gluten-Free Buttermilk, or Vanilla Pancake & Waffle Mix
1 serving CSE S’mores Protein Powder
1 cup water
2 large eggs
Toppings per serving:
15g (about 30) chocolate chips
1⁄4 cup nonfat, plain Greek yogurt
Vanilla stevia drops
1⁄4 sheet of graham crackers, crumbled
1. Heat a griddle over medium heat.
2. Add all of the ingredients to a bowl and whisk together until well combined. Using a 1⁄4 measuring cup, scoop the batter onto the greased griddle. Top each pancake with about 15 chocolate chips. Once the pancakes start to bubble on the top, flip and cook on the other side. Repeat with the remaining batter.
3. Divide the pancakes by four to get the amount to fill one serving. Should make about two pancakes per serving. Add the Greek yogurt to a bowl and stir in the stevia to sweeten. Top each serving of pancakes with 1⁄4 cup of the sweetened yogurt and graham cracker crumbs. Enjoy!
Makes 1 serving
340 calories / 9F / 33C / 33P
1 cup unsweetened cashew milk
1 1⁄2 (50g) servings CSE S’mores Protein Powder
1⁄4 tsp. xanthan gum
40g frozen banana slices
150g ice cubes
Toppings:
1⁄2 sheet of graham crackers, crumbled
30 (15g) dark chocolate chips
2 Tbs. spray whipped cream
1. Add the cashew milk, protein powder, xanthan gum, banana slices and ice to a blender. Blend on high until thick and smooth. Pour into a large cup.
2. Top with crumbled graham crackers, chocolate chips and whipped cream. Enjoy with a spoon.
Makes 12 servings
310 calories / 15F / 38C / 8P / per 80g serving
7 cups Rice Chex cereal
5 graham cracker sheets (about 1 cup crumbled)
1⁄2 cup chocolate chips
1⁄4 cup grass-fed butter
1⁄2 cup CSE Sweet Classic Peanut Butter, natural almond butter or peanut butter
1⁄4 cup raw honey
1⁄2 cup white chocolate chips
2 servings CSE S’mores Protein Powder
1. Pour the cereal, graham cracker crumbs and chocolate chips into a large bowl; set aside.
2. Add the butter to a small saucepan over low heat. Once melted, add the nut butter, honey and white chocolate chips. Stir constantly until completely melted. Remove from heat and let cool for a couple minutes. Stir in one serving of the protein powder.
3. Pour the hot mixture over the top of the dry mixture in the bowl. Stir until well coated. Sprinkle with an additional serving of protein powder. Stir and serve!
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*To make these protein-packed creamy treats, you will need a Ninja Creami Ice Cream Maker.
Makes 1 serving
250 calories / 26C / 3F / 30P
3/4 cup Fairlife 2% milk, or other milk of choice
1 serving CSE Simply Vanilla Protein Powder
2 Tbs. Fairlife 2% milk, or other milk of choice
3/4 cup frozen raspberries, divided
1. Add milk and protein powder to a Ninja Creami jar. Whisk until smooth. Cover and freeze overnight.
2. Add the jar to the Ninja Creami maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk and 1/2 cup frozen raspberries.
3. Return the jar to the Ninja Creami maker and spin on “Re-Spin.”
4. If using frozen raspberries, you may need to spin again on “Re-Spin” for a softer texture.
5. Remove and stir in the remaining 1/4 cup raspberries. Add optional, extra toppings and enjoy!
Makes 1 serving
315 calories / 12F / 19C / 32P
6 oz. Fairlife 2% milk, or other milk of choice
1 serving CSE Pumpkin Pie Protein Powder
2 Tbs. Fairlife 2% milk, or other milk of choice
Toppings:
1 Tbs. Cashew Coconut Caramel Sauce (recipe below)
1 Tbs. chopped pecans
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight. Make the Cashew Coconut Caramel Sauce and store in the fridge until ready to use.
2. Add the jar to Ninja Creami Maker and spin using the “Lite Ice Cream” button. Remove and add 2 Tbs. of milk.
3. Return to the Ninja Creami Maker and spin once or twice, depending your desired consistency, using the “Re-Spin” button. Warm the caramel sauce and drizzle over the top, then sprinkle the pecans over the caramel. Enjoy!
Cashew Coconut Caramel Sauce
3/4 cup salted cashews
3/4 cup raw honey
1/2 cup unsweetened flaked coconut
3 Tbs. water
1/2 tsp. vanilla extract
1. Soak the cashews for 30 minutes in water.
2. Drain and add to a high-powered blender with the honey, coconut, water and vanilla extract. Blend until smooth. Pour into a container and store in the fridge. Warm before using. Great on fruit, pancakes/waffles/crepes, ice cream or other desserts.
Makes 2 servings
235 calories / 7F / 17C / 25P / per serving
10 oz. Fairlife 2% milk, or other milk of choice
1 1/2 servings CSE Eggnog Protein Powder
2 Tbs. Fairlife 2% milk, or other milk of choice
4 Biscoff cookies
1. Add the milk and the protein powder to a Ninja Creami jar. Using a milk frother, froth until smooth. Cover and freeze overnight.
2. Add the jar to the Ninja Creami Maker and spin on “Lite Ice Cream.” Remove.
3. Add two tablespoons of milk. Return to the Creami Maker and spin on “Re-Spin.”
4. Split into two servings. Top each serving with two cookies. Enjoy!
1. Add the milk and protein powder to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Using the Ninja Creami Maker, spin on “Lite Ice Cream” first.
3. Remove and add one-two tablespoons of almond milk then “Re-Spin” for a second time.
4. Remove and create a hole in the center of the ice cream with a spoon. Add the strawberries to the center.
5. Spin a third time on “Mix-Ins.” Remove and add the whipped cream and crumbled graham crackers. Enjoy!
1. Add the OJ and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add the milk.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings, then top with strawberries. Enjoy!
Makes 2 servings
230 calories / 5F / 16C / 31P / per serving
12 oz. Fairlife 2% milk, or other milk of choice
2 servings CSE Peaches & Cream Protein Powder
2 Tbs. Fairlife 2% milk, or other milk of choice
100g fresh, chopped peaches
Toppings:
4 Tbs. spray whipped cream
Maraschino cherry, optional
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and create a hole in the center of the ice cream. Add two tablespoons of milk and the peaches.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings. Top each serving with two tablespoons of spray whipped cream and garnish with a cherry. Enjoy!
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of coconut milk.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings. Top each serving with two tablespoons of spray whipped cream and one cookie. Enjoy!
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Squeeze the lime juice over the ice cream. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings, then top with whipped cream and cookie crumbs. Enjoy!
Makes 1 serving
280 calories / 8F / 19C / 30P
1 cup Fairlife 2% milk, or other milk of choice
3/4 serving CSE Cotton Candy Protein Powder
1 Tbs. cheesecake sugar-free pudding mix
2 Tbs. Fairlife 2% milk, or other milk of choice
Toppings:
2 Tbs. spray whipped cream
2 tsp. Watkins dye-free sprinkles
1. Add the milk, protein and pudding mix to a Ninja Creami jar. Whisk with a milk frother until smooth. Freeze overnight.
2. Spin on “Lite Ice Cream.” Remove from mixer.
3. Add two tablespoons of milk.
4. Spin again on “Re-Spin.” Remove from mixer. *You can re-spin again if you like the texture to be less thick.
5. Add whipped cream and sprinkles. Enjoy!
Makes 2 servings
300 calories / 8F / 24.5C / 32P / per serving
12 oz. Fairlife fat-free milk, or other milk of choice
2 servings CSE S’mores Protein Powder
2 Tbs. Fairlife fat-free milk, or other milk of choice
1 Pamela’s gluten free cracker
30g dark chocolate chips, melted
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk and graham crackers.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Drizzle melted chocolate over the top and fold into the ice cream. Divide into two servings. Enjoy!
Makes 1 serving
330 calories / 8F / 30.5C / 37P
6 oz. Fairlife fat-free milk, or other milk of choice
1 serving Simply Vanilla Protein Powder
1 Tbs. CSE Powdered Peanut Butter
2 Tbs. Fairlife 2% milk, or other milk of choice
1 peanut butter cup
1. Add the milk, protein and powdered peanut butter to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Crumble the peanut butter cup on top and fold into the ice cream. Enjoy!
Makes 2 servings
305 calories / 8F / 29C / 30P / per serving
12 oz. Fairlife fat-free milk, or other milk of choice
2 servings CSE Mint Chocolate Cookie Protein Powder
2 Tbs. Fairlife fat-free milk, or other milk of choice
15g chocolate chips
Topping:
3 gluten-free chocolate cream filled cookies
1. Add the milk and protein to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk and chocolate chips.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Crumble the cookies on top and fold into the ice cream. Divide into two servings and enjoy!
Makes 2 servings
320 calories / 8.5F / 18C / 34.5P / per serving
12 oz. Fairlife fat-free milk, or other milk of choice
2 servings CSE Chocolate Peanut Butter Protein Powder
1 Tbs. cocoa powder
2 Tbs. Fairlife fat-free milk, or other milk of choice
Toppings:
10g dark chocolate chips
20g CSE Sweet Classic Peanut Butter
30g Panda Puffs cereal
1. Add the milk, protein and cocoa powder to a Ninja Creami jar. Using a milk frother, whisk until smooth. Cover and freeze overnight.
2. Add the jar to Ninja Creami Maker and spin on “Lite Ice Cream.” Remove and add two tablespoons of milk.
3. Return to the Ninja Creami Maker and spin on “Re-Spin.” Divide into two servings. Drizzle each serving with 10g peanut butter and sprinkle 15g cereal and 5g chocolate chips on top. Enjoy!
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Makes 1 serving
220 calories 0F / 35C / 22P
Makes 1 serving
220 calories 0F / 31C / 22P
Makes 1 serving
220 calories 0F / 31C / 22P
8 oz orange juice
1 serving CSE Peaches & Cream Protein Powder
Directions:
Makes 1 serving
240 calories / 8F / 26C / 17P
1/2 cup low-fat cottage cheese
30g avocados
Dash Traeger Chicken Rub Seasoning
20g Sea Salt & Cracked Pepper Pretzel Crisps
50g sugar snap peas
1. Add the cottage cheese and chopped avocado to a bowl. Sprinkle with seasoning. Use as a dip for the pretzels and sugar snap peas. Enjoy!
Makes 1 serving
245 calories / 9F / 25C / 4F
2 oz. nitrate-free deli turkey
1 string cheese stick
8 RW Garcia Sweet Potato Crackers (or Good Thins)
1/2 cup cucumbers
3/4 cup blueberries
1. Enjoy!
Makes 1 serving
245 calories / 9.5F / 21C / 19P
12 Simple Mills Farmhouse Cheddar Almond Flour Crackers
1 3/4 oz. deli turkey
1 mini Babybel light cheese
1 clementine orange
1. Sandwich pieces of the turkey and cheese between the crackers. Enjoy orange on the side.
Makes 1 serving
250 calories / 8F / 25C / 21P
1/4 cup non-fat, plain Greek yogurt
35g avocados
3/4 serving CSE Key Lime Protein Powder
1 Tbs. lime juice
100g watermelon
50g fresh berries of choice
1. Add Greek yogurt, avocado, protein powder, and lime juice to a small mixing bowl. Using a hand mixer, beat all of the ingredients together until smooth.
2. Use as a fruit dip or add the watermelon and the berries to the bowl and mix until combined. Enjoy!
Makes 1 serving
230 calories / 8F / 21C / 20P
1/2 cucumber
1 string cheese stick
2 oz. nitrate-free deli turkey
1 Tbs. Dijon mustard
1/2 cup spinach
Dash black pepper
1/2 cup fresh berries
1. Slice the cucumber lengthwise into thin strips; set aside. Cut string cheese into four long strips; set aside.
2. Lay the deli turkey out to create four "roll-ups." Spread mustard on the turkey. Divide the spinach, cucumbers, cheese and seasonings of your choice evenly between the turkey slices. Starting at the edge, roll cheese and veggies together tightly inside the deli turkey. Enjoy berries on the side.
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Some snacks I lived off of growing up in an “Ingredient Household” were: all the toast combos (pb toast, cinnamon toast, honey toast, jam toast), cereal, yogurt with toppings, wraps, crackers with cheese, and sandwiches! I’m leveling up these traditional snack ideas with a healthier, protein-packed, CSE spin for ya!
Makes 1 serving
230 calories / 8.5F / 31C / 7.5P
1 slice Harper's Bran or Ezekiel Bread
1 Tbs. OffBeat Cinnamon Bun Butter or almond butter
30g bananas
1 tsp. raw honey
1 tsp. chia seeds
1. Toast the bread.
2. Spread the nut butter over the toast. Slice the bananas. Top the toast with banana slices, honey, and chia seeds.
Makes 1 serving
395 calories / 13F / 45C / 25P
3/4 cup Kashi Go Peanut Butter Crunch Cereal
1/2 serving (17g) CSE Chocolate Peanut Butter Protein Powder
1 Tbs. OffBeat Powdered Peanut Butter
1/2-2/3 cup unsweetened almond milk
25g sliced bananas
5g mini chocolate chips
1. Add the cereal, protein powder and powdered peanut butter to a bowl. Stir until the cereal is well coated.
2. Pour milk over the top. Add the bananas and chocolate chips. Enjoy!
Makes 1 serving
220 calories / 2F / 23C / 27.5P
170g non-fat, plain Greek yofurt
17g CSE Peaches & Cream Protein Powder
75g frozen raspberries
4 Tbs. spray whipped cream
1. Add yogurt and protein to a bowl and mix well. Stir in raspberries and top with whipped cream.
Optional (not included in macros): Add a drizzle of OffBeat Aloha Butter over the top of the frozen raspberries for a candy shell experience.
Makes 1 serving
230 calories / 8F / 21C / 20P
1/2 cucumber
1 string cheese stick
2 oz. nitrate-free deli turkey
1 Tbs. Dijon mustard
1/2 cup spinach
Dash black pepper
1/2 cup fresh berries
1. Slice the cucumber lengthwise into thin strips; set aside. Cut string cheese into four long strips; set aside.
2. Lay the deli turkey out to create four "roll-ups." Spread mustard on turkey. Divide the spinach, cucumbers, cheese and seasonings of your choice evenly between the turkey slices. Starting at the edge, roll cheese and veggies together tightly inside the deli turkey. Enjoy berries on the side.
245 calories / 9.5F / 21C / 19P
12 Simple Mills Farmhouse Cheddar Almond Flour Crackers
1 3/4 oz. deli turkey
1 Mini Babybel light cheese
1 Clementine orange
1. Sandwich pieces of the turkey and cheese between the crackers. Enjoy orange on the side.
Find more ingredient-only snacks in the CSE+ App!
Use any bread you have on hand:
PB Toast & Eggs
Banana & Honey Panini
Grown-Up OffBeat & Jelly
Air Fryer Stuffed French Toast
Cinnamon Waffled French Toast
Classic Turkey & Cheddar Sandwich
Use any cereal you have on hand:
Chocolate PB Dream Cereal
Cinnamon Toast Crunch Bowl
Use any protein powder and Greek yogurt you have on hand:
Banana Cream Pie Parfait
Use any wraps/tortillas you have on hand:
Chicken Snack Wrap (use canned chicken)
Waldorf Chicken Salad (use canned chicken)
BBQ Chicken Pizza (use canned chicken)
Tuna Salad Dip (use any crackers and canned tuna)
Energizing Grab Snack (use any string cheese)
Protein Quick Snack (use any string cheese and turkey jerky)
Open-Faced Turkey & Veggie Sandwich (use any rice cakes)
]]>Makes 1 serving
100 calories / 7.5F / 6C / 0P
1 serving CSE Strawberry Watermelon Energy
16 oz. water
1/4 cup chopped strawberries
1/2 cup lite, canned coconut milk
Ice cubes
1. Add the water and energy drink mix to a shaker bottle. Shake until dissolved. Set aside.
2. In a separate cup, add the ice, chopped strawberries, and coconut milk.
3. Pour the Strawberry Watermelon Energy drink over the top. Stir with a straw and enjoy!
]]>Makes 4 servings
350 calories / 13F / 31C / 27P / per serving
8 6-inch corn tortillas
15 oz. 93% lean ground beef
2 ½ Tbs. taco seasoning
Pickled Onions:
55g thinly sliced red onion
½ cup warm water
¼ cup apple cider vinegar
1 tsp. organic sugar
1 tsp. kosher salt
Toppings:
2 cups shredded lettuce
120g avocado
4 Tbs. nonfat, plain Greek yogurt
8 Tbs. pico de gallo
2 limes, juice of
1. Prepare the pickled onions by mixing warm water, vinegar, sugar, and salt until dissolved. Add thinly sliced red onion and place in the fridge to soak.
2. Lightly reheat corn tortillas in a pan over medium-high heat and cook 1-2 minutes on each side. Once heated, wrap tortillas in a dish towel and set aside until ready to serve.
3. Brown ground beef in a large nonstick pan over high heat. When no longer pink, add taco seasoning. Stir until well coated and remove from heat. Weigh the meat mixture and divide the weight by four to get the amount needed to fill each serving.
4. Drain pickling liquid from sliced red onions and discard. Weigh the onions and divide the weight by four. Assemble each taco with pickled onions, ¼ cup lettuce, 15g avocado, one tablespoon pico de gallo, and ½ tablespoon Greek yogurt. Finish with a squeeze lime juice over each taco and enjoy!
Makes 4 servings
335 calories / 14F / 27.5C / 25P / per serving
12 oz. raw skirt steak
¼ cup orange juice
1 tsp. Traeger Chicken Rub
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. sea salt
Dash black pepper
12 corn street taco tortillas
Cashew Sour Cream:
½ cup unsalted cashews
1 Tbs. lemon juice
½ Tbs. olive oil
¼ tsp. sea salt
½ cup water
Toppings per serving (split between 3 tacos):
½ cup shredded lettuce
2 Tbs. salsa
Red or white onion, for garnish
Green onion or cilantro, for garnish
Lime wedge, for garnish
1 Tbs. Cashew Sour Cream
1. Slice the steak into thin strips. If time allows, marinate the steak in the orange juice and seasonings for 2+ hours in the fridge. Prepare the Cashew Sour Cream by soaking the cashews in water for 30+ minutes. Drain the cashews and add to a high-powered blender. Add the lemon juice, olive oil, sea salt, and ¼ cup water. Blend on high. Add up to an additional ¼ cup water if the mixture is too thick. It should be pourable consistency, but not too runny. Pour into a sealed container and store in the fridge until ready to eat.
2. Heat a skillet or pan over medium heat. Spray with cooking spray. Add the steak, orange juice and seasonings to the pan. Cook to your desired doneness or until the pink is mostly gone. Remove from heat. Weigh the mixture and divide the weight by four to get the amount needed to fill one serving. Keep warm.
3. Chop the lettuce, onion and cilantro/green onion. Set aside.
4. Add the tortillas to a griddle over medium heat. Cook until lightly browned on one side. Flip the tortillas over, turn off the heat and add the toppings to the tortillas. Enjoy three tacos per serving!
Makes 4 servings
350 calories / 14F / 30C / 26P / per serving
2 Tbs. lime juice
2 tsp. olive oil
2 tsp. raw honey
1 tsp. minced garlic
Dash cumin
Dash chili powder
Dash sea salt and pepper, to taste
14 oz. raw Sirloin-Tip Steak
8 6-inch corn tortillas
Toppings:
2 cups shredded lettuce
½ cup fresh salsa
4 Tbs. Bolthouse Farms Salsa Verde Dressing
4 Tbs. feta cheese crumbles
Cilantro, for garnish
1 lime, juice of
1. Combine the lime juice, olive oil, honey, garlic and seasonings in a large zip top bag. Slice steak into thin strips and add to the bag. Massage until well coated. Let marinate in the fridge 2+ hours.
2. Heat grill to medium heat. Place sliced steak on the grill and cook 3 minutes per side or until you reach your desired doneness.
3. Weigh the steak and divide into eight equal portions. Add one portion to each tortilla. Top each tortilla with shredded lettuce, one tablespoon of salsa, half tablespoon of Salsa Verde Dressing, half tablespoon of feta cheese, cilantro and a squirt of lime juice. Enjoy two tacos per serving.
Makes 4 servings
350 calories / 12F / 34C / 26P / per serving
16 oz. boneless, skinless salmon fillets
Dash sea salt and black pepper, to taste
8 6-inch corn tortillas
Marinade:
1 Tbs. olive oil
1 Tbs. lime juice
1 tsp. minced garlic
1 tsp. lime zest
Dash sea salt
Dash black pepper
Mango Avocado Salsa:
200g peeled and chopped mango
100g chopped avocado
½ cup chopped red bell pepper
4 Tbs. chopped red onion
Pinch chopped cilantro
2 Tbs. lime juice
2 tsp. olive oil
Sea salt and pepper, to taste
1. Add all the marinade ingredients to a large zip top bag. Place the salmon in the bag and let marinate in the fridge for 2+ hours.
2. Heat a grill over medium-high heat. Place a piece of tin foil on the grill and spray with cooking spray. Place the marinated salmon on the foil and cook about 3 minutes per side or until just cooked through.
3. In a medium bowl, toss together the mangoes, avocados, bell peppers, red onions, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Weigh the salsa and divide by four to get the amount needed to fill one serving.
4. Divide the salmon into eight equal portions and add to each tortilla. Enjoy two tacos per serving. Top with one serving of the Mango Avocado Salsa.
Makes 4 servings
340 calories / 10F / 35C / 27P / per serving
2 Tbs. raw honey
1 ½ Tbs. taco seasoning
3 cloves garlic, minced
1 Tbs. melted coconut oil
¼ tsp. sea salt
14 oz. raw chicken breasts (10.5 oz. cooked)
8 6-inch corn tortillas
Cashew Sour Cream:
½ cup unsalted cashews
1 Tbs. lemon juice
½ Tbs. olive oil
¼ tsp. sea salt
½ cup water
Toppings:
1 cup chopped green cabbage
4 Tbs. Cashew Sour Cream
4 Tbs. salsa
1 lime, cut into wedges
4 Tbs. green onions, for garnish
4 Tbs. cilantro, for garnish
1. Spray a crockpot with cooking spray and heat on low. Prepare the Cashew Sour Cream by soaking the cashews in water for 30+ minutes. Drain the cashews and add to a high-powered blender. Add the lemon juice, olive oil, sea salt, and ¼ cup water. Blend on high. Add up to an additional ¼ cup water if the mixture is too thick. It should be pourable consistency, but not too runny. Pour into a sealed container and store in the fridge until ready to eat.
2. In a large bowl, mix the honey, taco seasoning, garlic, melted coconut oil and sea salt. Add the chicken to the bowl and toss to coat. Add the chicken to the crockpot and pour the remaining mixture over the top. Cook on low heat for three hours. Shred the chicken and let cook another 2-3 hours.
3. Weigh the chicken and divide by four to get the amount needed to fill one serving. Evenly distribute the chicken mixture into the corn tortillas. Top each one with cabbage, half tablespoon of cashew sour cream, half tablespoon of salsa, lime juice, green onions and cilantro. Two tacos per serving.
Makes 4 servings
350 calories / 12F / 34C / 27P / per serving
Toppings:
2 cups shredded lettuce
8 oz. guacamole
4 Tbs. nonfat, plain Greek yogurt
4 Tbs. salsa
1 lime, juice of
1. Cook the chicken using either the grill, broil, or stovetop directions below. Make sure chicken is completely thawed before cooking, and butterfly the breasts to help them cook faster. Chicken is done when it is no longer pink and juices run clear. After cooking, season as desired and slice.
Grill: Preheat grill to high heat. Turn heat down to medium, lightly spray grill with nonstick cooking spray and place chicken on grill. Grill about 5-7 minutes per side, flipping occasionally.
Broil: Preheat oven to HI broil. Move oven rack to the very top. Spray broiler pan with nonstick cooking spray and place chicken on pan. Broil 7-8 minutes per side.
Stovetop: Heat skillet to medium heat and grease with cooking spray. Cube thawed chicken and place in skillet. Season the chicken with salt, pepper and other seasonings of choice. Cover. Stir and flip every three minutes until all sides are golden brown and chicken is cooked through.
2. Preheat oven to 375 degrees.
3. Line a baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.
4. Drain and rinse the beans. Place on a plate and microwave for 30-45 seconds. Mash with a fork, then spread a rounded tablespoon onto each warm tortilla. Slice the bell peppers, grilled chicken and green onions. Layer the bell peppers evenly on tortillas and top each one with 1 oz. grilled chicken, one tablespoon of shredded cheese and green onions.
5. Return to oven for another 8 minutes. Enjoy two tostadas per serving. Serve warm with shredded lettuce, 2 oz. guacamole, one tablespoon of Greek yogurt, one tablespoon of salsa and a squirt of lime juice.
Here's our ingredient promise:
+ All-natural, whole food ingredients
+ Prebiotic and Enzyme Blend
+ 100% grass-fed
+ Cold-processed
+ 3rd party tested
+ GMO free
+ Gluten free
+ Whey isolate
+ Amazing taste
X Artificial flavors or sweeteners
X Added sugar
X Artificial colors or dyes
X Erythritol
X Artificial preservatives
X Whey concentrate
]]>Makes 1 serving
245 calories / 9F / 23C / 17.5P
Toppings:
2 Tbs. spray whipped cream
1 tsp. sprinkles, optional
1. Add all of the ingredients to a high-powered blender and blend until thick and smooth. Pour into a cup.
2. Top with whipped cream and sprinkles. Enjoy!
Makes 4 servings
260 calories / 9F / 25.5C / 19P / per serving
½ cup unsweetened almond milk
¼ cup nonfat, plain Greek yogurt
2 large eggs
1 Tbs. coconut oil
½ tsp. vanilla extract
1 cup old-fashioned, rolled oats
2 servings CSE Cake Batter Protein Powder
1 tsp. baking powder
1 Tbs. rainbow sprinkles
Topping per serving:
30g birthday cake or vanilla high-protein ice cream
1. Add all of the ingredients, except for the sprinkles and ice cream, to a blender. Blend on high until smooth. Add the sprinkles and stir into the batter until well combined.
2. Heat a griddle to medium heat. Once hot, spray with cooking spray and add ¼ cup of the batter to the griddle for each pancake. Once small bubbles form on the outside of the pancakes, flip and cook until golden brown on both sides. Makes about eight pancakes. Divide the pancakes by four to get the amount needed to fill one serving.
3. Top each serving of pancakes with ice cream (plus a candle if you’re feeling fancy) and enjoy!
Makes 1 serving
325 calories / 10.5F / 31C / 26P
Toppings:
2 Tbs. spray whipped cream
40g strawberries
½ tsp. rainbow sprinkles
1. Add the oats, water and egg whites to a bowl. Microwave for 1-2 minutes or cook in a pot on the stove top for about 5 minutes, stirring halfway through.
2. Add the nut butter and stir until well combined. Let cool for 1-2 minutes, then add the protein powder and stir until dissolved. Top with whipped cream, strawberries and sprinkles. Enjoy!
12 oz. OffBeat Lemon Coconut Bliss Butter or natural almond butter
½ cup raw honey
2 servings CSE Cake Batter Protein Powder
1 cup almond flour
Pinch sea salt
Dash vanilla extract
Toppings:
50g white chocolate chips
1 Tbs. rainbow sprinkles
1. Add the nut butter, honey, protein powder, almond flour, sea salt and vanilla extract to a bowl. Mix until well combined. Place in the fridge to harden for 30 minutes.
2. Remove from the fridge. Using a small cookie scoop, scoop into balls and place on a baking sheet lined with parchment paper. Return to the fridge while making the topping.
3. Add the white chocolate chips to a microwave-safe bowl. Heat for 30 seconds at a time until completely melted. Drizzle the melted chocolate over one ball at a time and immediately add the sprinkles, so they will stick to the chocolate before it hardens. Store in the fridge. Enjoy!
Makes 6 servings
250 calories / 12F / 29C / 6P / per serving
3 cups vanilla Chex cereal
1 serving CSE Cake Batter Protein Powder
1 Tbs. rainbow sprinkles
1 Tbs. grass-fed butter
3 Tbs. OffBeat Salted Caramel Butter or natural almond butter
⅓ cup (65g) semi-sweet chocolate chips
1. Pour the Chex cereal into a bowl. Set aside.
2. Combine the protein powder and sprinkles in a large zip top bag. Set aside.
3. Melt the butter in a small saucepan over low heat. Once melted, add the nut butter and chocolate chips. Stir until melted and smooth.
4. Pour the melted chocolate mixture over the cereal and toss until well coated. Pour the chocolate coated cereal into the zip top bag with the protein powder and sprinkles. Shake until well coated.
5. Weigh the entire mix and divide by six to get the amount needed to fill one serving. Enjoy!
Makes 1 serving
350 calories / 12F / 34C / 27P
1 cup unsweetened vanilla almond milk
1 serving CSE Cake Batter Protein Powder
60g frozen banana slices
6-8 (120g) ice cubes
Toppings:
17g Kashi GO Coconut Almond Crunch Cereal
1 Tbs. OffBeat Salted Caramel Butter
½ tsp. rainbow sprinkles
1. Add the almond milk, protein powder, bananas and ice to a blender. Blend on high until smooth. Pour into a cup.
2. Top with cereal, nut butter and sprinkles. Mix in and enjoy with a spoon!
]]>I’m giving you the low-down on my morning race day prep! First and foremost, I’ll be drinking my CSE Super Greens Mix to help get things moving (if you know what I mean 😆)! Our greens are the best-tasting out there and they actually work!
Second, is proper race day fuel! Properly fueling before your race is essential for success! I recommend avoiding eating high-fiber foods that can cause bloating/gas, as well as spicy foods. Choose meals and snacks that are lower in fiber that you can prepare ahead of time! I’m always in a rush getting out the door before a race because I want to prioritize my sleep, so anything I can do to save some time in the morning is super helpful.
I’m sharing six race day brekkies you can make the night before, so you’re ready to hit the ground running the morning of your race! My best advice would be to try these breakfasts out during your training, so you know which one makes you feel the best during your run. Everyone is different so it’s good to experiment BEFORE race day! 😉 See you on the mountain!
Makes 12 servings
250 calories / 9F / 23C / 19P / per serving
8 slices nitrate-free turkey bacon
12 eggs
2 cups low-fat cottage cheese
18 oz. sweet potatoes
1 cup asparagus spears
1 cup cherry tomatoes
1 tsp. sea salt
Chives, for garnish
12 cups fresh strawberries
1. Preheat oven to 375 degrees.
2. Chop bacon and cook in a skillet until crispy; set aside.
3. Add the cottage cheese to a blender and blend until smooth. Fold the blended cottage cheese and the mozzarella cheese into the eggs. Fold in the turkey bacon, sweet potatoes, asparagus, cherry tomatoes, and sea salt until evenly combined.
4. Grease a 9x13 glass baking dish. Pour the mixture into the dish and spread out evenly. Sprinkle chives over the top. Bake for 45 minutes.
5. Slice into 12 squares. Enjoy one square of the frittata and one cup of halved strawberries per serving.
Makes 1 serving
250 calories / 8F / 18.5C / 18.5P
1/2 cup unsweetened vanilla almond milk
1/2 cup brewed Crio Bru
70g frozen banana slices
3/4 serving CSE Brownie Batter Protein Powder
1 tsp. OffBeat Almond Mocha, Midnight Almond Coconut, Buckeye Brownie Butter or natural almond butter
6-8 (120g) ice cubes
1. Add all the ingredients to a high-powered blender. Blend on high until smooth. Enjoy!
Makes 4 servings
340 calories / 11F / 34C / 27P / per serving
2 Tbs. coconut oil
2 large eggs
8 egg whites (1 cup liquid egg whites)
1 1/2 cup fat-free milk
1 1/2 cups CSE Vanilla Pancake & Waffle Mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 cup nonfat, plain Greek yogurt
Liquid vanilla stevia drops
2 cups chopped strawberries
Optional Topping:
Walden Farms Pancake Syrup
1. Preheat oven to 425 degrees.
2. Place eggs, egg whites, milk, CSE Pancake & Waffle Mix, salt and vanilla in a blender and blend for 5 minutes at a medium speed, no less. Let batter sit 5-10 minutes to allow air to get into the batter for maximum rise in the oven.
3. Add coconut oil to a 9x13 glass baking dish. Place in oven until hot, melted and sizzling, about 5-10 minutes. Remove from the oven.
4. Spray the sides of the baking dish with cooking spray and pour the mixture into the hot coconut oil. Bake for 20 minutes.
5. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion. Top with a half cup of fresh strawberries and syrup, to taste.
Makes 1 serving
350 calories / 12F / 34.5C / 26.5P
1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.
2. Pour into a cup and enjoy!
Makes 12 servings
345 calories / 12F / 34.5C / 24.5P / per serving
2 1⁄2 cups old-fashioned, rolled oats
1⁄2 cup pecans
1 Tbs. ground cinnamon
1 tsp. baking powder
1⁄2 tsp. sea salt
2 cups unsweetened almond milk
2 servings CSE Simply Vanilla Protein Powder
2 large eggs
1⁄2 cup raw honey
2 Tbs. unsweetened applesauce
2 tsp. vanilla extract
2 (240g) bananas
1 cup blueberries
1⁄2 cup blackberries
Topping per serving:
2 Tbs. spray whipped cream
Side per serving:
1 large egg
3 egg whites (6 Tbs. liquid egg whites)
1. Preheat oven to 375 degrees.
2. In a large bowl, stir the oats, pecans, cinnamon, baking powder and salt together. Set aside.
3. In a separate bowl beat the almond milk, protein powder, eggs, honey, applesauce and vanilla together. Set aside.
4. Grease a 9x13 baking dish. Slice the bananas and place them in a single layer on the bottom of the pan. Pour blueberries over the bananas then sprinkle with the
dry oat mixture. Pour the wet mixture over the oats then top with the blackberries. Bake for 40 minutes.
5. Enjoy warm topped with whipped cream.
6. Cook one egg and six tablespoons liquid egg whites per serving to your liking and enjoy on the side.
Makes 12 servings / 1 breakfast sandwich per serving
245 calories / 5F / 32C / 18P / per serving
6 large eggs
12 egg whites
2 Tbs. water
12 multigrain English muffins
3⁄4 cup low-fat, shredded mozzarella cheese
12 oz. nitrate-free deli turkey
1. Preheat oven to 350 degrees.
2. Beat the eggs and egg whites with water. Spray a 9x13 pan with cooking spray. Pour the egg mixture into the pan and bake for 20 minutes. Slice into 12 equal portions.
3. Slice the English muffins in half and lay them out in a single layer. Place one egg portion on top of 12 of the halves. Add one ounce of deli turkey and one tablespoon of cheese on top of each egg portion. Sandwich with the other half of the muffin.
4. Spray a piece of foil with cooking spray. Wrap each sandwich individually in foil, place in a zip top freezer bag and store in the fridge or freezer.
5. Transfer to the fridge the night before eating to let thaw. When ready to eat, pop in the oven at 375 degrees for 20 minutes. If frozen, reheat in the oven for an extra 15-20 minutes. Enjoy warm.
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Makes 1 serving
285 calories / 29F / 20C / 27P
Ingredients:
1 serving CSE Chocolate Brownie Batter Protein Powder
1 Tbs. OffBeat Crunchy Almond Toffee Butter
2 Tbs. old-fashioned rolled oats
1 Tbs. nonfat, plain Greek yogurt
4 oz. unsweetened vanilla almond milk
4 oz. brewed coffee
5g Ghirardelli 60% cacao chips
6 ice cubes
2. Pour into a cold glass or insulated shaker cup. Garnish with a lime wedge and enjoy!
Makes 1 serving
280 calories / 7F / 25C / 31P
Ingredients:
1 cup almond/coconut milk
1 serving CSE Coconut Cream Protein Powder
1 serving CSE Blue Hawaii Super Collagen Mix
1/2 Tbs. OffBeat Aloha Butter
1 cup frozen blueberries
140g ice cubes
Directions:
1. Add all ingredients to a high-powered blender in the order they are listed. Blend until it reaches your desired consistency
2. Pour into a cup and enjoy!
Makes 1 serving
195 calories / 3F / 22C / 25P
Ingredients:
1 can of Zevia Cola (or Zevia Cherry Cola)
1 serving CSE Vanilla Cola Protein Powder
1/2 cup Halo Top Vanilla Bean ice cream
1 tsp. vanilla extract
4-6 ice cubes
Toppings:
2 Tbs. spray whipped cream
Maraschino cherry
Directions:
1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.
2. Pour into a cup, top with whipped cream and a cherry to enjoy!
Makes 1 serving
325 calories / 9F / 41C / 25P
Ingredients:
1 serving CSE German Chocolate Cake Protein Powder
1 Tbs. OffBeat Chocolate Peanut Butter Cup Butter
1/3 cup oat milk
1 frozen banana
Directions:
1. Add all ingredients to a high-powered blender and blend until smooth.
2. Pour into a cup and enjoy!
Makes 1 serving
115 calories / 1F / 6C / 20P
Ingredients:
1 can lemon, lime, or cherry sparkling water
3 oz. unsweetened almond milk
1 serving CSE Sour Cherry Energy or Hydration Drink Mix
1 serving CSE Vanilla Cola Protein Powder
1 lime wedge
Optional Topping not included in macros:
Cherry for garnish
Directions:
1. Combine Energy or Hydration Drink Mix with sparkling water (Tip: mix in a small amount of regular warm water to dissolve first!).
2. Use shaker bottle or milk frother to mix almond milk and protein powder.
3. Top sparkling water with almond milk protein mixer.
4. Top with fresh lime and garnish with cherry.
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