- 1 scoop Lean1 Vanilla
- 1/2 peach, sliced
- 3/4 cup natural plain yogurt
- 1 tbsp pumpkin seed
- 1 tsp maple syrup
Combine Lean1 Vanilla and yogurt until incorporated and set aside. Layer a medium glass with pumpkin seeds, yogurt mixture, and peach slices. Drizzle with maple syrup.
- 2 scoops Lean1 Pro Vanilla powder
- 1/4 cup wheat bran
- 3 tablespoons boiling water
- 1/4 cup skimmed milk
- 1/4 cup honey
- 3 tablespoons olive oil
- 1 egg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Raisin ( optional )
- Whole bran for topping
Heat oven to 400°F. Place paper baking cup in muffin cups; spray baking cups with cooking spray. In small bowl, mix Lean1 Pro, wheat bran and boiling water. In medium bowl, beat skimmed milk, honey, olive oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt. Divide batter evenly among muffin cups and sprinkle whole bran and raisin on top. Bake 15 to 20 minutes or until golden brown. Cool in a rack and enjoy!
- 2 scoops Lean1 Vanilla
- 2 cups Whole wheat flour
- 1.5 tsp Instant Dry yeast
- 1 cup warm water
- 2 tsp salt
- 3-4 Tbsp honey or sugar
- 2 Tbsp canola oil
- Breadcrumbs (optional)
In a large bowl, dissolve yeast in warm water. Add the honey, salt, oil, Lean1 Vanilla, and flour. Mix until fully incorporated. Set aside for 20 minutes. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a lightly floured surface. Make a log and cut into 6 rounds and roll on breadcrumbs. Place rolls on a baking sheet with parchment paper. Let rise for another 1 hour. Bake at 350F(180C) for 20-25 minutes, or until lightly browned.
- 2 scoops Protein1 Vanilla Powder
- 1 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 2 tablespoons grounded sesame
- Whole sesame for covering
Sift flour, baking powder, and Protein1 in a bowl and mix. Add in the grounded sesame seeds and cinnamon powder. Mix in 1 egg until it forms into a soft dough. Add some milk if it's too dry. Use a spoon to scoop out balls and cover them with sesame seeds. Place them in a lined cookie sheet and bake at 175 C for 15 minutes or until brown. Serve and enjoy!
- FOR THE CUPCAKES
- 4 scoops Protein1 Vanilla powder
- 1 cup cake flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 egg
- 2 tablespoons red food coloring
- 3/4 cup plain unsweetened almond milk
- 1/2 teaspoon baking soda
- 3/4 teaspoon white vinegar
- FOR THE CREAM CHEESE FROSTING
- 1 cup cream cheese, softened to room temperature
- 2 tablespoons butter, softened to room temperature
- 2 teaspoons clear vanilla extract
FOR THE CUPCAKES
Preheat oven to 350 degrees. Line 12 cupcake wells with non stick spray. Sift Protein1 Vanilla powder, cake flour, cocoa powder, and salt in a bowl. Turn your mixer down to the lowest speed and slowly add in the egg and food coloring. Add the dye slowly and color according to your preference. Add flour mixture alternately with almond milk. Continue mixing until just combined.
Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds. Divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Set aside to cool.
FOR THE CREAM CHEESE FROSTING
In a bowl cream together cream cheese and butter until well combined. With the mixer on low, add vanilla and mix to combine.
ASSEMBLE IN JARS
Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. Decorate your jar with ribbons and you are ready to serve.
- 1 tablespoon Neuro1 Orange Cream
- 1 egg yolk
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon stevia
- 1/2 pack sugar free, fat free vanilla pudding mix
Mix all ingredients in a pot over medium heat. Stir constantly and cook until about to boil. Take out of the heat and transfer in a glass jar. Let it cool and place it inside the fridge to chill. Enjoy it cold!