DELICIOUSLY GOOD PROTEIN PACKED...

EHPLABS RECIPE BOOK

HOLIDAY TREATSDELICIOUSLY GOOD PROTEIN PACKED DESSERTS

EHPLABS RECIPE BOOK


HOLIDAY GUIDEGINGERBREAD HOUSECHRISTMAS MUFFINCHRISTMAS PUDDINGCHRISTMAS YULE LOGPEPPERMINT PATTIESCARAMEL SHORTBREADCHERRY PROTEIN PIECHOCOLATE MUFFINSGINGERBREAD EGGNOGGINGERBREAD MENPROTEIN BALLSFROZEN PROTEIN SLICE

PROTEIN EGGNOGAPPLE PIE BALLSCHOCOLATE CHRISTMAS COOKIESCHOCOLATE HAZELNUT TRUFFLESOATY WHITE CHOC CRANBERRY COOKIESPEANUT CAKE POPSPUMPKIN PIE LATTETHUMBPRINT COOKIESTIPS FOR COOKING WITH PROTEIN

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CONTENTS

EHPLABS RECIPE BOOK


The holidays are a great time of year; catching up with friends and family, exchanging gifts, and all that fantastic food. However, if you have just spent the last eleven months eating healthily and losing weight, the festive season could result in undoing at least some of your hard work. Here are seven practical ways you can minimize the damage of the festive season.

1. GIVE YOURSELF PERMISSION TO EAT WHATEVER YOU FANCY:The moment you decide you are aren’t going to eat certain festive foods, you will start to crave them. This is human nature. Start the festive season by giving yourself permission to eat whatever you want; nothing is off the menu.

That way, you are less likely to stage a food revolt and binge on the foods you have banned. However, you must also give yourself permission NOT to eat those foods if you don’t want to. You can choose what you eat and are more likely to eat healthily if you choose to do it yourself.

2. KEEP THE EVIDENCE:It’s very easy to overeat when you don’t have visual evidence to illustrate how much you have consumed. Keep track of how much you have consumed by keeping the evidence in plain sight. That way, you will not accidently eat or drink more than you expected.

3. SIZE MATTERS:If you want to control your weight, you need to control the amount of food you eat. The trouble with this is that a smaller portion on a regular plate looks, well, small; instantly making you feel deprived and wanting more. To avoid this problem, put your smaller meals on smaller plates to make your food portions look bigger.

4. ARRIVE FEELING FULL:The festive season invariably involves eating out more often, and that can lead to overeating. To prevent this problem, precede any meal with a high fibre snack like an apple, so you don’t arrive feeling hungry. Drinking water during and with your meal can have a similar effect, as can having soup or salad as your first course.

HOLIDAY GUIDE

EHPLABS RECIPE BOOK


HOLIDAY GUIDE5. TRAIN FIRST, EAT LATER:Exercising before eating increases insulin sensitivity which means the nutrients from your meal will be preferentially shunted into your muscles and your liver, and away from your fat stores. A full body circuit workout or hard interval session will produce the greatest increase in insulin sensitivity but, ultimately, any exercise will be beneficial.

6. PASS THE VEGGIES, PLEASE:Most Christmas meals involve a lot of veggies. Veggies are not only low in calories, they are also high in filling fibre and water; you can eat a lot of them without ingesting a lot of calories. Pile your plate high with lots of filling veggies, so you are less inclined to eat other, less filling, higher calorie foods.

7. DINE WITH A HEALTHY EATER:Sitting next to a healthy eater can help make you eat healthily too. You KNOW they will be judging your food choices and that may be enough to prevent you from eating too much of the wrong things.

There is no reason you need to undo your years’ worth of healthy eating just because it’s Christmas, but there is also no reason you can’t enjoy the festive season in moderation too. Practice a little self-control and discipline while you also enjoy the foods of the season. That way you won’t have to start 2017 with a weight loss New Year’s Resolution.

EHPLABS RECIPE BOOK

DIRECTIONS1 In a bowl mix the almond flour, OxyWhey Vanilla Ice Cream Lean

Protein powder, baking soda and gingerbread spice mix. Set aside. 2 Place the eggs, molasses, maple syrup and coconut oil in another

bowl and mix to combine. 3 Add the dry ingredients to wet ingredients and mix to combine.4 Wrap the dough in plastic wrap and refrigerate for at least two hours.5 Line two baking sheets with baking paper and set aside. 6 Preheat the oven to 350ºF.7 Place the dough on a large piece of baking paper well dusted with

arrowroot or all purpose flour and roll out to⅕1 5 inch thick.8 Using a template, cut out the sections for the roof, sides, front, and

back of the house. Slide the pieces onto the prepared baking trays. 9 Bake for 10-12 minutes or until the dough feels firm. 10 Remove from the oven and leave to cool completely.11 To make the icing place the egg whites and powdered sugar in a

bowl, add a pinch of salt and whisk with a mixer until the icing is very stiff and white and stands up in peaks.

12 Use the icing to glue the sides of the house and roof, and decorate the house as desired.

• HEALTHY GINGERBREAD HOUSE •

INGREDIENTSFOR THE DOUGH: 3 ¾ cups almond flour 3 scoops OxyWhey Vanilla Ice Cream Lean Protein 4 tbsp maple syrup ¾ cup molasses 1 3 cup coconut oil, melted 3 eggs 1 ½ tsp baking soda 3 tsp gingerbread spice mix ¼ cup arrowroot or all purpose flour for dusting

FOR THE ICING:2 egg whites 2 cups sifted powdered sugar

FOR DECORATION:Goji berries, pumpkin seeds, almond slices & desiccated coconut

OXYWHEY LEAN PROTEIN

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12COOK TIME

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GREAT WITH GINGERBREAD COOKIE

http://www.ehplabs.com/store/ehplabs-oxywhey.html


https://youtu.be/GN1Qq8I-IZE

EHPLABS RECIPE BOOK

INGREDIENTS2 3 cup whole wheat flour 1 3 cup all purpose flour 1 scoop OxyWhey Vanilla Ice Cream Lean Protein 2 3 cup almond milk 2 eggs1 3 cup coconut oil, melted 1 8 cup stevia 2 tbsp raisins 2 tbsp unsweetened dried cranberries 1 oz dark chocolate, chopped 1 tsp baking powder ½ tsp ground cinnamon½ tsp orange zest

FOR GLAZE:2 oz white chocolate, melted candied cherries (optional)

CALORIES 213 | FAT 13g | CARBS 17g | PROTEIN 7g

DIRECTIONS1 Preheat oven to 350 ºF. 2 In a large bowl add whole wheat flour, all purpose flour,

OxyWhey Vanilla Ice Cream Lean Protein powder, baking powder and cinnamon, and mix well. Set aside.

3 In another bowl mix the eggs, stevia, almond milk, coconut oil and orange zest.

4 Pour the wet ingredients into the dry ingredients and gently mix together.

5 Gently fold in the cranberries, chopped dark chocolate and raisins.

6 Line a muffin pan with 9 paper cups. Spoon the batter into the paper liners.

7 Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

8 Remove from the oven and allow to cool for 20 minutes. 9 Drizzle with melted white chocolate and top each muffin

with candied cherry (if desired).

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• CHRISTMAS MUFFINS •

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https://youtu.be/2HVAC6LVFCo

EHPLABS RECIPE BOOK

INGREDIENTS2 oz dried figs 3 ½ oz dried apricots 2 tbsp unsweetened dried cranberries 7 ½ oz fresh dates, pitted1 scoop OxyWhey Vanilla Ice Cream Lean protein½ cup almond flour 1 tsp vanilla extract 1 tsp ground cinnamon 1 8 tsp ground nutmeg ¼ tsp ground ginger 2 tbsp orange zest5 tbsp freshly squeezed orange juice 1 tbsp coconut oil, melted


DIRECTIONS1 In a food processor place the dried figs, apricot,

cranberries, dates, OxyWhey Vanilla Ice Cream Lean Protein powder, almond flour, cinnamon, nutmeg, ginger, orange zest and vanilla extract, and process until combined.

2 Transfer the mixture to a bowl, add the orange juice and melted coconut oil and mix to combine.

3 Line a medium bowl with plastic wrap. Transfer thepudding into the prepared bowl and refrigerate overnight.

4 Invert the pudding on a serving plate and remove the plastic wrap.

5 Slice and serve.

8SERVES

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• CHRISTMAS PUDDING •

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https://youtu.be/6WVa5Lbwk1M

EHPLABS RECIPE BOOK

INGREDIENTSFOR THE CAKE: 3 eggs 4 tbsp all purpose flour 3 tbsp granulated stevia 1 scoop OxyWhey Swiss Chocolate Lean Protein 2 tbsp cacao powder ½ tsp baking powder

FOR THE FILLING: ½ cup OxyWhey Vanilla Ice Cream Lean Protein2 tbsp granulated stevia 1 cup heavy cream, very cold

FOR GLAZE: 2 oz dark chocolate


DIRECTIONS1 Preheat oven to 350 ºF. Line a 13×9-inch Swiss roll tin with

baking paper. 2 In a bowl mix the flour, cacao powder, OxyWhey Swiss Chocolate Lean

Protein powder and baking powder. Set aside. 3 In another bowl, beat the eggs and stevia for about 8 mins, or until thick and

creamy. 4 Sift the flour mixture onto the egg mixture. Fold in very carefully, then pour

into the tin.5 Bake for 7 minutes. 6 Lay a sheet of baking paper on the work surface. When the cake is done, tip

it onto the baking paper and peel off the lining paper. Roll the cake up from its longest edge with the paper inside. Leave to cool.

4 To make the filling, pour the heavy cream and granulated stevia into a bowl and whisk on medium-high speed until it just starts to thicken. Add the OxyWhey Vanilla Ice Cream Lean Protein powder and continue to whisk until the cream is smooth, and stiff peaks form

5 Gently unroll the cooled cake. Spread the filling evenly over the cake and roll up the cake. For the tree stumps, cut off a 2-inch diagonal slice from each end of the cake. Attach the stumps to the long sides using 1 tablespoon of frostings.

6 Pour the melted chocolate over the cake and decorate with chocolate shavings.

6 Refridgerate until ready to serve.

7BAKE TIME

30PREP TIME


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SERVES

12

• CHRISTMAS YULE LOG •

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https://youtu.be/VZh_BudMXKw

EHPLABS RECIPE BOOK

INGREDIENTS½ cup raw cashews, soaked (for minimum 2 hours) ¼ cup coconut oil, melted1 scoop OxyWhey Vanilla Ice Cream Lean Protein 2 tbsp almond milk1 tsp peppermint extract

FOR GLAZE: 4 oz dark chocolate, melted½ tbsp coconut oil, melted 1 tbsp crushed peppermint candies


DIRECTIONS1 In a food processor place the drained cashews, coconut

oil, OxyWhey Vanilla Ice Cream Lean Protein powder, almond milk and peppermint extract and pulse until completely smooth.

2 Line a muffin pan with 9 paper liners. Add a tablespoon of filling into each liner and freeze for 30 minutes.

3 Remove the pan from the freezer and remove the patties from the liners.

4 In a small bowl mix the melted chocolate and melted coconut oil.

5 Dip the patties into the melted chocolate with a fork and place on a board lined with baking paper.

6 Sprinkle with crushed peppermint candies and refrigeratefor minimum one hour.

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• PEPPERMINT PATTIES •

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https://youtu.be/zUSf03GR6R4

EHPLABS RECIPE BOOK

INGREDIENTSCRUST:1 ½ cups all-purpose flour½ cup powdered stevia1 cup butter, softened1 scoop OxyWhey Vanilla Ice Cream Lean Protein

CARAMEL:1 cup brown sugar½ cup butter, softened2 tbsp honey1 cup milk

CHOCOLATE TOPPING:1 cup milk chocolate chips½ cup whipping cream


DIRECTIONS1 Preheat oven to 350 ºF. 2 In a large bowl, combine flour with stevia, one cup of

softened butter, and OxyWhey Lean Protein powder. Beat well with an electric mixer on low.

3 Using your hands, combine the dough evenly untilcrumbly. Press into a 12-inch square baking pan and bake for 15-20 minutes. Remove from the oven and chill for 10 minutes.

4 Meanwhile, combine brown sugar with the remaining butter, honey, and one cup of milk. Gently bring to a boil over a medium-low heat and simmer for 7-10 minutes, or until it begins to firm. Pour the warm mixture over crust and cool completely.

5 For the chocolate topping, lightly melt the milk chocolate chips and combine with whipping cream. Mix until well incorporated and use to make the final layer. Allow to cool well before serving.


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• CARAMEL SHORTBREAD •

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EHPLABS RECIPE BOOK

INGREDIENTSBASE:2 cups all-purpose flour1 scoop OxyWhey Vanilla Ice Cream Lean Protein ½ tsp salt1 ½ tsp stevia1 cup butter, softened1 cup cold water

FILLING & GLAZE:1 lb cherries, pitted½ cup cherry jam¼ cup cornstarch1 tbsp vanilla extract1 whole egg, beaten


DIRECTIONS1 First, prepare the pie base (or buy a pre-made one). In a large bowl,

combine flour with OxyWhey Lean Protein powder, salt, and stevia. Mix well and add softened butter and about one cup of cold water. Mix well with an electric mixer or in a food processor, until dough is crumbly. Divide in half and press each portion into ½ inch thick discs. Wrap in plastic and refrigerate for about 30 minutes.

2 Meanwhile, combine pitted cherries with cherry jam, cornstarch, and vanilla extract. Beat well with an electric mixer on low – you want to keep your cherries whole.

3 Preheat oven to 400 ºF.4 Roll each disk of dough to fit a 9-inch pie plate. Cut one disc into inch wide

strips. Gently fit the dough into a pie plate and pour in the cherry mixture, using the strips to cover the pie.

5 Lightly brush with beaten egg and bake for 70-80 minutes.


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• CHERRY PROTEIN PIE •

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12SERVES



https://youtu.be/lJEkwhR7qtg

EHPLABS RECIPE BOOK

INGREDIENTS1 ½ cups all-purpose flour½ cup raw cocoa powder1 tsp of baking powder1 scoop OxyWhey Delicious Chocolate Lean Protein1 tsp vanilla sugar½ cup powdered stevia2 large eggs1 cup milk3 tbsp coconut oil

FOR TOPPING (OPTIONAL)½ cup whipping cream¼ cup powdered stevia1 scoop Oxywhey Vanilla Ice Cream Lean Protein1 tsp mint extract


DIRECTIONS1 Preheat oven to 325 ºF. Line a 6-cup muffin tin with paper liners.2 Combine all dry ingredients in a large bowl.3 In another bowl, gently whisk together eggs, milk, ½ cup of

lukewarm water, and oil. Using an electric mixer, beat until well incorporated. Now add the dry flour mixture and continue beating until the mixture is smooth.

4 Using a spoon or ice cream scoop, divide the mixture evenly among the tins. Bake for 20-30 minutes or until the toothpick inserted into the middle comes out clean. Let it cool for another 30 minutes.

5 Meanwhile, combine whipping cream with stevia, OxyWheyVanilla Ice Cream Lean Protein and mint extract. Top each muffin with this mixture. Chill well and serve.

6 If desired, sprinkle muffins with shredded coconut and serve.


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• CHOCOLATE PROTEIN MUFFINS •

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https://youtu.be/K3fLZjBOpPM

EHPLABS RECIPE BOOK

INGREDIENTS1 cup dried figs½ cup dried cranberries½ cup almonds, finely chopped¼ cup butter, chopped2 tbsp coconut oil1 tsp vanilla sugar1 tbsp chia seeds½ tsp cinnamon1 tbsp ground ginger2 tbsp flaxseed1 scoop OxyWhey Vanilla Lean Protein powder1 tbsp molasses


DIRECTIONS1 Combine all of the ingredients in a medium-sized bowl.

Mix well with a spoon or an electric mixer. 2 Roll into bite-sized balls and coat in shredded coconut.

Keep in the refrigerator up to 7 days.

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• CHRISTMAS PROTEIN BALLS •

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https://youtu.be/Vr-tCiR0cxE

EHPLABS RECIPE BOOK

INGREDIENTS2 cups cream cheese¾ cup coconut oil1 tsp strawberry extract2 cups frozen strawberries2 scoops EHPlabs OxyWhey Vanilla Lean Protein powder


DIRECTIONS1 In a medium-sized bowl, combine cream cheese with

coconut oil, strawberry extract, and frozen strawberries. Beat well with an electric mixer and add 2 scoops of protein powder. Continue beating until well incorporated.

2 Pour the mixture onto a serving platter, a baking sheet or anything else you have on hand. Refrigerate for about 45 minutes (or freeze for 10-15 minutes), cut and serve.

Keep in the refrigerator up to 7 days.

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• FROZEN CHRISTMAS PROTEIN SLICE •

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https://youtu.be/xMUZRuKfqbI

EHPLABS RECIPE BOOK

INGREDIENTSFOR GINGERBREAD CRUST:1 cup butter, softened1 cup powdered stevia, separated1 egg, separated¼ cup honey1 tbsp ground ginger1 tsp bicarbonate of soda2 cups all-purpose flour

CREAM CHEESE FILLING:1 lb non-fat cream cheese4 large eggs¾ cup powdered stevia1 scoop OxyWhey Vanilla Ice Cream Lean Protein1 cup all-purpose flour

FOR EGGNOG TOPPING:2 cups of milk¾ cup whipping cream½ cup powdered stevia4 large eggs1 tsp of ground cinnamon1 tsp vanilla sugar


DIRECTIONS1 Preheat oven to 350 ºF. 2 First, prepare the gingerbread crust. In a large bowl, combine one cup

of butter, ½ cup of powdered stevia, egg white, and honey. Beat well with an electric mixer on low. Now add ground ginger, bicarbonate of soda, egg yolk, and flour. Continue to beat until completely incorporated. Using your hands, shape the dough and place on a lightly floured surface. Roll out until about 0.5 inch thick.

3 Spread some baking paper over a baking sheet and place the gingerbread dough on it. Bake for 15 minutes, remove from the oven and cool. Transfer to a food processor or a powerful blender and mix for 20-30 seconds. Transfer to a bowl. Add the remaining butter and stevia. Mix well and pour into a medium-sized springform pan. Set aside.

4 In a medium-sized saucepan, combine all eggnog ingredients. Using an electric mixer, beat well on high until combined. Bring to the boil, stirring constantly. Reduce the heat to minimum and simmer for 4-5 minutes. Remove from the heat and allow to cool.

5 In a large bowl, combine the cream cheese filling ingredients and mix well with an electric mixer. Pour the mixture over the crust and top with eggnog.

6 Now wrap the bottom half of your springform pan with aluminum foil. Place in a roasting pan and pour in boiling water to come halfway up the side of the springform.

7 Bake until set in center, for about 2 hours. Remove from the oven and chill well before serving.

SERVES

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• GINGERBREAD EGGNOG CHEESECAKE •

12

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https://youtu.be/NZWOFJvv9DI

EHPLABS RECIPE BOOK

INGREDIENTS1 cup butter, softened½ cup stevia1 large egg½ cup honey2 cups all-purpose flour plus more for flouring1 tbsp ground ginger1 tsp bicarbonate of soda

CHOCOLATE SAUCE:½ cup melted dark chocolate1 cup heavy cream1 scoop OxyWhey Chocolate Decadence Lean Protein powder

DECORATION:½ cup powdered sugar1 egg whiteDifferent food colors


DIRECTIONS1 Preheat oven to 300 ºF. Place some parchment paper on a baking sheet.2 In a medium-sized bowl, combine softened butter, stevia, one large egg,

and honey. Beat well with an electric mixer. Now add flour, ground ginger, and bicarbonate of soda. Mix again with a spoon or an electric mixer, until well combined. Shape two equal balls and place them on lightly floured surface. Roll the dough out into 2 (0.5 inches thick) discs, wrap in plastic wrap and refrigerate.

3 After about an hour, remove the dough from the fridge and placeon a floured surface. Use different gingerbread men cutters to cut out shapes. Place on a baking sheet about 1-2 inches apart. Bake for 10-15 minutes, or until lightly brown.

4 Meanwhile, prepare the chocolate sauce. Melt one cup of chocolate in a microwave. Combine with heavy cream, protein powder and beat well with an electric mixer. Spread some of the mixture over each cookie and cool for about 15 minutes.

5 And finally, for decoration combine powdered sugar with oneegg white. Beat well with an electric mixer on high and separate the mixture into different bowls – depending how many colors you want. Sprinkle each bowl with different color and draw shapes on your gingerbread chocolate men.


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• GINGERBREAD MEN •

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https://youtu.be/4M1bMQeE34k

EHPLABS RECIPE BOOK

INGREDIENTS3 large eggs, separated½ cup heavy cream1 tsp vanilla extract1 ½ cup milk¾ cup powdered stevia1 scoop EHPlabs OxyWhey vanilla protein powder½ cup Bacardi rum (optional)


DIRECTIONS1 In a medium-sized saucepan, combine three egg whites,

heavy cream, vanilla extract, and ½ cup of milk. Using an electric mixer, beat well on low. Now add egg yolks and beat again until fully incorporated.

2 Add the remaining ingredients and beat for one moreminute. Bring it to a boil over a medium-low heat and gently simmer, stirring constantly for five minutes.

Allow to cool slightly before drinking.

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• PROTEIN EGGNOG •

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https://youtu.be/aIJd-BQYbCU

EHPLABS RECIPE BOOK

DIRECTIONS1 In a food processor add the OxyWhey Vanilla Ice Cream

Lean Protein powder, coconut, apple sauce, walnuts, cinnamon and dates, and pulse until combined.

2 Roll the dough into ½ inch balls and refrigerate for 30 minutes.

3 Take out the balls and dip each one in the melted white chocolate. Cover with sprinkles and refrigerate again until the chocolate sets.


• APPLE PIE BALLS •

INGREDIENTSFOR TOPPING: 1 scoop OxyWhey Vanilla Ice Cream Lean Protein ½ cup unsweetened desiccated coconut ¼ cup unsweetened apple sauce¼ cup walnuts 3 Medjool dates, pitted ½ tsp cinnamon 3 oz white chocolate, melted 1 tsp sprinkles (optional)


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https://youtu.be/F-gnsi7PL8U

EHPLABS RECIPE BOOK

INGREDIENTS1 cup almond butter ½ cup stevia 2 eggs ½ tsp vanilla extract1 scoop OxyWhey Vanilla Ice Cream Lean Protein1 tsp baking soda½ cup sugar free chocolate chips 1 tsp gingerbread spice mix


DIRECTIONS1 Preheat oven to 350 ºF. Line a baking sheet with baking paper. 2 In a bowl, whip the almond butter and granulated stevia with a

handheld mixer until fluffy (about 5 minutes). Add the eggs and vanilla extract and mix to combine.

3 Add the OxyWhey Vanilla Ice Cream Lean Protein powder, baking soda and gingerbread spice mix, and continue to mix until combined. Fold in the chocolate chips until combined.

4 Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheet.

5 Bake in preheated oven for 10 minutes or until the edges are golden.

6 Cool completely and serve.

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• CHOCOLATE CHRISTMAS COOKIES •

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16COOKIES




https://youtu.be/chD1AykYffY

EHPLABS RECIPE BOOK

INGREDIENTS2 scoops OxyWhey Swiss Chocolate Lean Protein ¼ cup cocoa powder (plus extra for coating) 2 tbsp ground hazelnuts1 ½ tbsp coconut oil, melted 3 tbsp almond milk 3-4 drops liquid stevia to taste


DIRECTIONS1 In a bowl add the OxyWhey Swiss Chocolate Lean Protein

powder, cocoa powder and ground hazelnuts, and mix to combine.

2 Add the melted coconut oil, almond milk and liquid stevia, and mix to combine.

3 Refrigerate for 30 minutes.4 Shape the dough into ¾ inch balls and roll in the extra

cacao powder. 5 Refrigerate until ready to serve.

12YIELDS

15PREP TIME

• CHOCOLATE HAZELNUT TRUFFLES •


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https://youtu.be/TCLhaIk6agM

EHPLABS RECIPE BOOK

INGREDIENTS½ stick (2 oz) butter, at room temperature 1 egg 2 3 cup granulated stevia ½ cup whole wheat flour 1 scoop OxyWhey Vanilla Ice Cream Lean Protein 1 tsp baking powder 1 cup rolled oats ½ tsp orange zest ¼ tsp cinnamon ½ dried cranberries, unsweetened3 oz white chocolate, chopped


DIRECTIONS1 Preheat oven to 350 ºF. Line a baking tray with baking

paper.2 In a bowl, whip the butter and granulated stevia with a

handheld mixer until fluffy (about 5 minutes). Add the egg and orange zest, and mix to combine.

3 Add the whole wheat flour, OxyWhey Vanilla Ice Cream Lean Protein powder, rolled oats, baking soda and cinnamon, and mix until combined. Stir in the dried cranberries and white chocolate chunks.

4 Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheet.

5 Bake in preheated oven for 10-12 minutes or until the edges are golden.

6 Cool completely and serve.

60COOK TIME

10PREP TIME

• OATY WHITE CHOCOLATE CRANBERRY COOKIES •


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https://youtu.be/D7WAJk1SplA

EHPLABS RECIPE BOOK

INGREDIENTS¼ cup instant oats 1 scoop OxyWhey Vanilla Ice Cream Lean Protein 2 tbsp peanut butter 2 tbsp milk1 tsp pure vanilla extract 3-4 drops liquid stevia to taste 2 ½ oz dark chocolate, melted sprinkles for decoration


DIRECTIONS1 In a bowl add the instant oats and OxyWhey Vanilla Ice

Cream Lean Protein powder, and mix to combine.2 Add the peanut butter, milk, vanilla extract and liquid

stevia, and mix until combined.3 Roll the dough into ¾ inch balls and refrigerate for 30

minutes.4 Take out the balls and stick the lollipop sticks in them. 5 Dip the balls in the melted chocolate, cover with sprinkles

and refrigerate again until the chocolate sets.

6YIELDS

15PREP TIME

• PEANUT CAKE POPS •


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https://youtu.be/mEtkTlPEI8o

EHPLABS RECIPE BOOK

INGREDIENTS1 tsp coconut oil2 tbsp pumpkin puree½ tsp pumpkin pie spice mix1 cup almond milk1 scoop OxyWhey Vanilla Ice Cream Lean Protein ground cinnamon for decoration (optional)


DIRECTIONS1 In a small saucepan melt the coconut oil over

medium heat.2 Add the pumpkin puree and pumpkin spice mix and cook

for 30 seconds.3 Add the almond milk and stir until combined. Bring to a

boil over medium heat, then remove from the heat and transfer into a blender.

4 Add the OxyWhey Vanilla Ice Cream Lean Protein powder and blend until smooth.

5 Pour into a cup, sprinkle with cinnamon and serve immediately.

5PREP TIME

• PUMPKIN PIE LATTE •


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5COOK TIME

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EHPLABS RECIPE BOOK

10COOK TIME

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• THUMBPRINT COOKIES •

INGREDIENTS2 3 cup whole wheat flour 1 scoop OxyWhey Vanilla Ice Cream Lean Protein 2 tbsp stevia 1 egg½ stick butter 1 tsp vanilla extract ½ tsp baking powder ¼ cup unsweetened desiccated coconut 4 tbsp of your favorite sugar free jam


DIRECTIONS1 Preheat oven to 350 ºF. Line a baking tray with baking

paper.2 In a bowl, whip the butter and granulated stevia with a

handheld mixer until fluffy (about 5 minutes). Add the egg and vanilla extract, and mix to combine.

3 Add the whole wheat flour, OxyWhey Vanilla Ice Cream Lean Protein powder and baking soda, and mix until just incorporated.

4 Scoop the dough into 1-inch balls and roll in coconut. 5 Place the balls on the prepared baking sheet. Press a

thumbprint into the center of each ball and fill each with 1 teaspoon of jam.

6 Bake in preheated oven for 12-15 minutes or until the edges are golden.

7 Cool completely and serve

15COOK TIME

10PREP TIME


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12COOKIES

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EHPLABS RECIPE BOOK


Protein powders are generally included in the daily regimen for physique sports and strength sports such as bodybuilding, but also in other sports such as football. The extra protein hit helps muscles recover and helps them build, making you stronger and healthier overall. When it comes to baking, adding protein powder allows you to increase the protein content of your recipes while reducing the fat and carbohydrate content, helping you to decrease the number of calories in the recipes and make them healthier (without the sugar crash)!

TRICKS FOR COOKING WITH PROTEIN

A TASTY WAY TO DO IT:Protein powder can do great things in the kitchen, provided you know a little bit about what you are doing. You will find that most recipes allowing you to use protein powder are actually baking recipes. This means breads, muffins, cookies, cakes, etc. One important tip for you is to ensure that you use the right kind of protein powder.

DIFFERENT TYPES FOR DIFFERENT USES:Protein powders are different from one another in terms of:• Taste• Consistency• Dryness• Incorporation

SUBSTITUE WITH OXYWHEY GINGERBREAD COOKIE:You will notice that a lot of the recipes in this holiday baking guide use gingerbread flavors and protein powder. They were designed in this way so that you can easily substitute the limited edition OxyWhey Gingerbread Cookie for both ingredients, simplifying your recipe while still ensuring it tastes fantastic. Look out for the substitution badge on the recipes it works best for, and be creative making your own.

EHPLABS RECIPE BOOK


THE MIXING MIX UPS:Some people make the mistake of using nothing but protein powder in their recipes. Others mix their powder with flour, but they get the ratios wrong. Ideally, you want to use a bit less than half protein powder in your recipes. Otherwise, your dish will be dry and/or rubbery. Replacing half of your regular flour with protein powder is usually a good place to start.

ALWAYS HAVE A FAT SOURCE:Protein powder creations are often dry when made incorrectly. However, if you add a fat source like coconut oil or avocado to your recipe, it will definitely add flavor and dimension to your finished product. The amount of fat used will also affect the texture of your baked goods. More fat will yield a more moist and cake-like product, while less fat will result in a dryer, denser product.

AVOID BAKING WITH ISOLATES:Whey protein isolate, like IsoPept Zero is probably the hardest to work with. OxyWhey, being a blend of whey protein isolate, concentrate and casein works best for waffles, pancakes, cheesecake and muffins. Casein on its own will work great for thickening products, but not so much for cooking and baking. Save pure casein for frosting and use blends for anything that has to do with heat.

READY MADE RECIPES:Many people have already created protein cooking recipes, so this eliminates the guesswork of how much powder and what type of powder to use in a given recipe. Not having to experiment frees up a lot of time and reduces the stress of trying to figure it all out. So get started with the recipes above, or try creating your own! Once you do, you’ll never look back!

TRICKS FOR COOKING WITH PROTEIN

DELICIOUSLY GOOD PROTEIN PACKED...

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