Does the thought of slamming down another protein shake make you cringe? If so, keep reading! As a trainer, I encourage my clients to use a protein supplement because of the convenience and many benefits that a high protein diet provides. Protein supplementation helps with building lean muscle, burning fat, and speeding up recovery.
Protein powders have come a long way and with Max Muscle Nutrition’s quality protein and amazing flavors, you can turn what was once just a simple shake into an enjoyable treat. Below I have provided a few creative ways to shake and even bake your protein powder! Feel free to take these recipes and add your twist to it or even swap some of the flavors I used for your favorite!
All recipes below can be made as vegan or non-vegan options. Just swap the protein for whichever you prefer!
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Mocha Coffee Frappuccino
Ingredients (makes 1 shake):
- 1 scoop chocolate protein
- ½ frozen banana (may exclude banana for an ‘iced mocha latte’ style)
- 6 oz unsweetened cashew milk (or milk of choice)
- *1-3 shots espresso (depending on your caffeine preference)
- Handful ice cubes
*Non-espresso option: Use 8 oz cool-brewed coffee and exclude milk.
For additional sweetness, I like to add stevia/monk low-calorie sweetener!
Directions: Mix all ingredients into blender until it reaches your desired consistency. If you want a thicker “milk-shake” consistency, blend on high for longer duration.
Divine PB Cookies
- 1 scoop Naturliga 100% Vegan Vanilla Swirl protein (or substitute with whey)
- 3 tbsp. coconut flour
- 2 tbsp. PB powder (I used ‘PBfit’ brand)
- ¼ tsp. xanthan gum (Optional, but does add extra gooeyness!)
- 2 ½ tbsp. peanut butter
- 1 tbsp. honey or maple syrup (maple for vegan option)
- 2-3 tbsp. unsweetened cashew milk (or any milk of choice)
Directions: Preheat oven to 350 degrees and line a baking tray with parchment paper, set aside. In a small mixing bowl, add dry ingredients and mix. Then add wet ingredients (I slightly melted the honey, PB, and coconut oil for easy mixing), pouring milk into mixture, as needed. You may need more or less depending on the protein powder (vegan or whey) you choose. The batter should be thick and slightly crumbly.
Split batter and form into two balls. Press and flatten cookie balls onto the lined baking tray. I drizzled peanut butter and sprinkled white sugar on top for extra sweetness (optional). Bake for 7-10 minutes or until edges are slightly golden brown and only the center of the cookie is slightly under-baked. After cooling, these turn out into soft, gooey cookies!
No-Bake Coconut Almond Energy Bars
- 2 cups raw oats
- 4 scoops MaxPro Natural Vanilla
- ¼ cup coconut flour
- ½ cup almond butter
- 3 tbsp. honey or maple syrup
- 2 tbsp. unsweetened almond milk (or any milk of choice)
- 2 tbsp. shredded coconut (for topping, optional)
Directions: In a large bowl mix all ingredients together, pouring almond milk into mixture, as needed. You may need more or less depending on the protein powder (vegan or whey) you choose. The batter should be a very thick and sticky consistency. Lay out a long roll (approx. 20”) of plastic wrap and form batter into a long flattened rectangle. Sprinkle shredded coconut on top then rap entire batter and cool in the refrigerator for approximately 30 minutes. After cooling cut evenly into 8 bars. I like to store each bar into a separate Ziploc bag, as this makes it easy to grab-n-go! Store bars in refrigerator for up to a week. You may also freeze these!!
Side note: You can even toss the bar into the microwave for 15-20 seconds for a fresh soft cookie!
By Claudia Virgil
Want more delicious supplement recipes? Check out this next article!