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      Vanilla Bean IsoJect Protein Cheescake

      Vanilla Bean IsoJect Protein Cheescake

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      If you're like most people, at the end of the day when you get home from the gym, you simply do not have the time or energy to make an elaborate meal. You're tired, it's late, you're watching your macros -  we get it. However, it's easy to get tired of the same old protein shake night after night.......zzzzz!

      Therefore, in Evogen's Goodies And Glutes segment, we try to provide a few recipes that are just TOO EASY to make, because we know people have busy lives. This week we bring you the Vanilla Bean IsoJect Protein Cheesecake!!! We use IsoJect in so many of our recipes because it mixes well into literally ANY baking recipe, the macros are amazing, and it tastes delicious.

      Whether you're in the middle of contest prep, starting your off season, or simply "living-life-to-the-fitness," this cheesecake is a great staple to add to your protein rotations. Plus, this cake is sooooo low-carb that the topping options are practically limitless. Try it tonight! This recipe was created by one of our very own Evogen Ambassadors, Melanie Smith. Thanks girl!

      Macros: 137 cal 3c/1f/29p (per serving)

      Ingredients: (makes one serving)

      1 scoop of IsoJect Vanilla Bean Protein 28 grams of Fat Free Cream Cheese 1 packet of Truvia (or desired sweetener) ¬ľ cup Unsweetened Almond Milk A few dashes of Cinnamon (we added Pumpkin Spice, too)

      Instructions:

      1. In a large mixing bowl, combine all of the ingredients and blend. The consistency should be thick, not too watery.

      2. For the best results, transfer the mixture into a freezer-safe container with a slight lip, and let the cheesecake chill in the freezer for 30 min - 1 hr. That's it, you're done!

      3. Topping Ideas: Add a couple of graham crackers, or drizzle some white chocolate peanut butter on top.

      IsoJect Cookie Dough Bars

      IsoJect Cookie Dough Bars

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      "I'm into fitness....fitness cookies into my mouth!" This week's recipe is the IsoJect Cookie Dough Bar, and needless to say, it's a sweet, low-fat treat, with 9 grams of protein per bar. Each serving is also cram-packed with carbs, so if you're fueling up between workouts, you've picked the perfect snack! These bars are extra chewy, filled with peanut butter AND chocolate chips. Plus, they don't require any baking, you simply refrigerate them overnight and they're ready to go! This recipe was created by one of our very own Evogen Ambassadors, Kelsey Voight. Thanks girl!

      Macros: 190 cal 23c/7f/9p (per brownie)

      Ingredients:

      2 scoops (64g) Vanilla Bean IsoJect Protein 1 ¬Ĺ cups Gluten-Free Oat Flour ¬ľ cup Coconut Flour A dash of Sea Salt ¬Ĺ tsp. Vanilla Extract ¬Ĺ cup Creamy Peanut Butter (suggested: Crazy Richard's brand) ¬Ĺ cup Blue Agave Syrup ¬ľ cup Unsweetened Vanilla Almond Milk 30g Non-Dairy Semi-Sweet Mini Chocolate Chips

      Instructions:

      1. Line the bottom of an 8 x 8 baking dish with parchment paper or aluminum foil and set aside.

      2. In a large mixing bowl, combine all of the dry ingredients: Oat flour, Coconut flour, IsoJect, and Sea Salt.

      3. In a separate, microwave-safe bowl, add your Creamy Peanut Butter and Blue Agave Syrup and mix to combine. Microwave for about 30 seconds until slightly warm and melted. Add in the Vanilla Extract and pour entire wet mixture into the dry mixture.

      4. Mix the wet and dry ingredients until no dry patches of flour remain. The mixture will be very crumbly. Once combined, begin adding the Almond Milk one tablespoon at a time, until a thick cookie dough batter is formed.

      5. Finally, fold in the Dairy-Free Chocolate Chips and transfer the batter to your lined baking dish. Press firmly and evenly to spread. Refrigerate the dish until firm, then cut into desired serving size and enjoy! Recipe makes about 12 servings.

      IsoJect Vanilla Mug Cake

      IsoJect Vanilla Mug Cake

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      Our recipe blog has been on somewhat of a chocolate bender lately, so let's switch things up by showing vanilla some love. This week Goodies And Glutes features a super yummy, one-carb, Vanilla Bean Mug Cake! It's deliciously simple, because you'll only need THREE ingredients! This recipe was created by one of our very own Evogen Ambassadors, Melanie Smith. Thanks, girl!

      Macros: 122 cal 1c/2f/25p (per serving, without toppings)

      Ingredients:

      1 Scoops of IsoJect Vanilla Bean Protein 1/4 cup Unsweetened Almond Milk 1 pinch ("technical term") of Baking Soda

      Instructions:

      1. Mix ingredients in a mug and microwave for 40 seconds. That's it...so easy! The consistency should be like pancake batter, not too thin otherwise it will remain in liquid form.

      Topping Tip #1: Try some sugar-free caramel syrup, peanut butter, low-calorie protein ice cream, or even mix in some cinnamon. Topping Tip #2: You can mix a tiny bit of water with a small amount of IsoJect to make a frosting-like substance that spreads easily. Maybe even the try the Chocolate IsoJect on the Vanilla Cake? Mmm!

      IsoJect Peanut Butter Gluten-Free Brownie

      IsoJect Peanut Butter Gluten-Free Brownie

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      Here at Evogen Nutrition, it would be safe to assume that we're big fans of chocolate and peanut butter. Heck, that's why we have it as an IsoJect flavor, and it's a big favorite among all our customers, too. This recipe was a big hit at headquaters this week, so we're glad to have a chance to share them with you! As passionate chocolate lovers, we've come up with a pretty tasty brownie recipe that is also Gluten-Free, because everyone deserves a brownie, even the non-wheaties (love!). These brownies are practically pure peanut-butter-fudge, so make sure to eat them with a big glass of milk close at hand. Om nom nom!

      Macros: 179 cal 20c/7f/9p (per brownie)

      Ingredients:

      2 Scoops of IsoJect Chocolate Peanut Butter Protein 1/2 cup Old-Fashioned Rolled Oats (ensure that these are certified gluten-fee) 1/2 cup Unsweetened Cocoa Powder 1 cup Granulated Sugar (can use substitute here) 1 tsp. Baking Powder 1/4 tsp. Salt 1 Large Egg (or 2 Egg Whites) 1/4 cup Skim Milk (or Almond Milk) 6 oz. Low-fat or Non-fat Vanilla Greek Yogurt 3/4 cup Creamy Peanut Butter (do not use natural, runny p.b. or powdered, it will ruin the brownie texture)

      Instructions:

      1. Pre-heat oven to 350F. Line a 8x8 inch pan with foil (easy clean-up) and spray with non-stick cooking spray. Set aside for later.

      2.  In a large bowl, mix all the ingredients together, saving the Peanut Butter for last. The batter will be somewhat chunky/fluffy, and that's okay!

      3. Plop your batter into your baking pan and level it our with a spatula. Now, pop that sucker into the oven for 30-40 minutes, or until the brownie edges begin to pull away from the sides. You can lick the bowl while you wait, we won't judge.

      4. These brownies are going to be extra fudgy when the come out, so after they've cooled a little, pop them in the fridge for a few hours to help them solidify. This trick also makes them easier to slice later.

      5. This recipe makes 16 brownies, and if you really want to get fancy with them, drizzle some melted Peanut Butter over them before refrigerating them. Enjoy!

      IsoJect-Oatmeal Chocolate Pudding Cakes

      IsoJect-Oatmeal Chocolate Pudding Cakes

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      You better be hungry for this treat, because it's a hearty one! These "pudding cakes" were invented by one of our very own Evogen Ambassadors, Mark Blackshear. Not only do these have a ton of protein, but they're a pretty high calorie snack if you get carried away and eat the whole batch (moderation!). Fun Fact: This recipe was originally intended for National Chocolate Pudding Day (June 26th). Now, everyday can be chocolate pudding day, yum!

      Macros: 595 cal 57c/22f/62p

      Ingredients:

      2 Scoops of IsoJect Chocolate Peanut Butter Protein 1 cup Old Fashioned Oats 1 cup Water 1 tbsp. Flax Seed 3 packets of Sweetener (Stevia or Splenda) 1 tsp. Coconut Oil

      Instructions:

      1. In a large, microwave-safe mixing bowl, microwave the Old Fashioned Oats in the cup of water for 1 minute.

      2.  After the Oatmeal has finished cooking, stir in the IsoJect, Flax Seed and Sweetener of your choice. Now you have your raw pudding mix.

      3. Next, place a large sauce pan on the stove top over medium heat. Add a few drops of coconut oil to prevent sticking.

      4. Spoon your pudding mixture into pan. You should be able to fit 5-8 small cakes of pudding in the pan. Let them cook for 1 minute on each side over medium heat.

      5. You may use the remaining pudding mixture to frost the cooked mini cakes. Enjoy!