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      PB&J IsoJect Protein Shake

      PB&J IsoJect Protein Shake

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      "Spread it like Peanut Butter Jelly!" Kickin' it old school this week with a tasty treat that might remind you of grade school. But rest assured, this Peanut Butter & Jelly Protein Shake beats the pants off the traditional sandwich, while being just as simple to make! Plus, because it has both real peanut butter and Vanilla Bean IsoJect, it's the ultimate protein packed snack that will silence even the worst case of the tummy rumbles. This recipe was created by one of our very own Evogen Ambassadors, Lauren Agius. Thanks girl!

      Macros: 337 calories 13c/17f/33p

      Ingredients:

      1 scoop¬†Vanilla Bean¬†IsoJect Protein ¬Ĺ cup¬†Frozen Strawberries 2 tbsp. Smooth Peanut Butter ¬Ĺ cup¬†Water 1¬†cup Ice

      Instructions:

      1. In a blender or food processor, combine all of the ingredients. Use the pulse setting on the blender until the ice is completely crushed, then continue to blend the ingredients at a low speed until they become a soft, velvety texture. The mixture should still be somewhat thick, like a smoothie. (See Lauren's video below for visual aid!)

      2. Scoop your shake into a glass or cup and enjoy! You can top your shake with an extra dollop of peanut butter, or garnish with a strawberry on the rim of the glass.

      [embedyt] http://www.youtube.com/watch?v=aTIrOCgnEjI[/embedyt]

      Apple Pumpkin Bread Pudding with Cinnamon Roll IsoJect

      Apple Pumpkin Bread Pudding with Cinnamon Roll IsoJect

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      YUM! That's what we have to say about this Apple Pumpkin Bread Pudding with Cinnamon Roll IsoJect. Not to brag, but this is just so delicious, and it contains two of our favorite fall flavors, crisp apples and plump pumpkins. Other perks: It's got 20 grams of protein, and there's NO baking required, which means this pudding is SUPER fast and easy to make! This recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!

      Macros: 275 calories 33c/7f/20p

      Ingredients:

      ¬Ĺ scoop¬†Cinnamon Roll¬†IsoJect Protein ¬ľ cup Pumpkin¬†Pur√©e 2 packets of Stevia ¬Ĺ tsp.¬†Vanilla Extract 2 tbsp. Fat Free Cream Cheese 1 tbsp. Unsweetened Vanilla Almond Milk 1 tbsp.¬†Yogurt Butter (we used Brummel brand) 2 oz. Apples cut into cubes (we used Red Delicious) ¬Ĺ of a Whole Wheat Pita Pocket

      Instructions:

      1. In a large mixing bowl, blend the Pumpkin Purée, Cream Cheese, Almond Milk, Cinnamon Roll IsoJect, Vanilla Extract and Stevia. Whisk the ingredients until all of the lumps are gone and the mixture becomes a creamy pudding, then set aside.

      2. Cut the Pita Pocket into small pieces. In a small sauté pan, using medium heat, melt the Butter. Once melted, add the Pita and cook until the pieces are crispy and golden. Set aside.

      3. In any glass, cup or bowl (we used a fancy martini glass), pour a layer of the pudding mixture as your base, continue with the Apple cubes, then the Pita bread. Keep up this layering pattern until you've used up all of your ingredients, and you're done! We topped our pudding cup with a dollop of cool whip and a sprinkle of cinnamon.

      Pumpkin Pie IsoJect Protein Bites

      Pumpkin Pie IsoJect Protein Bites

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      Although it is not officially fall until Thursday (Sept. 22nd), pumpkin everything is already trending. This week we have an awesome Pumpkin Pie IsoJect Protein Bite that is sure to keep your pumpkin cravings satiated all season long! This recipe isn't just for lifters, bro, because it also makes for a great party snack that will impress any crowd (#aesthetics). Oh, and did we mention that these macros are on point?! This recipe was created by one of our very own Evogen Ambassadors, Kelsey Voight. Thanks girl!

      Macros per ball (no add-ins): 50 calories 4c/2f/5p (Plus 2g Fiber)

      Ingredients:

      ¬Ĺ cup Vanilla Bean¬†IsoJect Protein ¬Ĺ cup¬†100% Pumpkin Puree ¬Ĺ cup Coconut Flour (or sub Oat Flour) 1 ¬Ĺ tsp.¬†Zero Calorie Sweetener (or to taste) 2 tbsp. Smooth Natural Nut Butter (I used Crazy Richards) 1 tbsp. Sugar-Free Syrup 2-3 tbsp.¬†Almond or Cashew Milk (More/Less to Consistency) *Other add-ins such as cocoa nibs, chopped nuts, spices etc. (we added chopped almonds)

      Instructions:

      1. In a medium sized mixing bowl, combine the pumpkin puree, protein powder, coconut flour, and sweetener. Mix well until fully incorporated. The mixture will be crumbly.

      2. Put the nut butter and sugar free syrup in a separate microwave safe bowl and microwave for a few seconds (10-20) until warm and stir them to combine. Then add the nut butter and syrup mixture to the dry ingredients, continuing to stir and combine well.

      3. Using one tablespoon at a time, add dairy-free milk until desired consistency is reached. The mixture should just hold together well - not too wet and not too crumbly.

      4. Using a melon baller or a tablespoon, scoop out equal sized portions. Then, using your hands, roll the "batter" into a ball and place it on a lined plate or baking sheet.

      5. Place the lined plate or sheet of treats into the freezer for 20-30 minutes, until the treats become firm. Recipe Makes 15 Pumpkin Pie Protein Bites.

      Cinnamon Roll IsoJect Rice Pudding

      Cinnamon Roll IsoJect Rice Pudding

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      It's September, the cusp of autumn, and soon the heat of summer will fade and be replaced by the cool, crisp feel of fall. It's during this time of year that we begin to crave rich, creamy desserts with the bold flavors of cinnamon, nutmeg, and pumpkin spice (we know you've been itching for it). Well, our Cinnamon Roll IsoJect Rice Pudding provides exactly the sort of flavorful decadence that all fall foods ought to, with raisins, and spice, and everything nice. Also, because it's a low-fat protein-packed pudding, it makes for a perfect post-workout treat! This recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!

      Macros: 285 calories 42c/5f/21p (and 13 grams of sugar per serving)

      Ingredients:

      ¬Ĺ scoops Cinnamon Roll IsoJect Protein ¬Ĺ cup of Fairlife Reduce-Fat Milk ¬Ĺ cup cup of Steamed White Rice 1 tbsp. of Sugar-Free Vanilla Instant Pudding Mix 1 tsp. Vanilla Extract ¬Ĺ tsp. Cinnamon ‚Öõ¬†tsp. Nutmeg ‚Öõ¬†tsp.¬†Pumpkin Spice 1 Small Box of Raisins

      Instructions:

      1. In a medium sized bowl, whisk the Milk, Pudding Mix and IsoJect together until well blended. The mixture should be relatively thick.

      2. Stir in the Rice and remaining ingredients to the pudding mixture, and you're done! You can add some extra cinnamon, nutmeg, pumpkin spice and raisins as a topping. This recipe makes one serving.

      PB&J Stuffed French Toast with Cinnamon Roll IsoJect

      PB&J Stuffed French Toast with Cinnamon Roll IsoJect

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      Looking to start your weekend off right with a big ol' breakfast? Try out this ultimate French Toast recipe, it's genius! And unlike other deluxe breakfast treats, this is one you don't have to feel guilty about afterwards; it has only 2 grams of fat, and 34 grams of protein! This stuff is soooo yummy, you're going to want to eat it for every meal, and maybe you will. After all, it's essentially a PB&J sandwich, but with a delicious twist: Evogen's IsoJect Cinnamon Roll Protein! This recipe was created by one of our very own Evogen Ambassadors, Liorah Curtis. Thanks girl!

      Macros: 262 calories 34p/27c/2f (per serving)

      Ingredients: (makes one serving)

      ¬Ĺ¬†scoop of IsoJect Cinnamon Roll Protein 2 Egg Whites 2 slcices of Sara Lee 45-calorie Multi Grain Bread 2 tbsp of PB Fit Peanut Butter 1¬†tbsp Sugar Free Jelly

      Instructions:

      1. In a bowl mix the egg whites and the Isoject, and set aside. In another bowl, add a little water to the PB Fit Peanut Butter until the mix reaches the desired consistency.

      2.Heat up a skillet or griddle to medium heat, and be sure to use a non-stick cooking spray.

      3. Take a slice of the Sara Lee bread and soak one side in the egg white and protein mixture. Do not get the other side of the bread wet. Let it soak up some of the mixture, then place the bread on the griddle with the wet side face down.

      4. Spread half of the peanut butter mixture on the dry side of the bread while it's on the griddle. Leave the remaining peanut butter for topping.

      5. Take the second slice of the Sara Lee bread and repeat step 3, but before placing it on the griddle, spread the sugar free jelly on the dry side of the slice of bread. Place the jelly side of the bread face down on top of the first peanut butter slice, like you're making a regular PB&J.

      6. Cook until golden brown, then flip. Cook until the remaining side is golden brown, then remove the French toast from the griddle.

      7. Place on a plate and allow the toast to cool for a minute, then top with the remaining peanut butter (you can also add more sugar free jelly on top, if you're feeling like it). Cut the French toast in half and enjoy!