IsoJect Recipe Contest

Evogen Nutrition presents our 1st annual IsoJect recipe contest! Share your love of protein-packed confections by entering your recipe for a chance to win up to $150 in Evogen product!

Evogen Nutrition’s IsoJect is setting the standard for incredible tasting 100% ultra-pure whey protein isolate, with only 110-120 calories per serving.

With the recent release of our limited-edition Pumpkin Spice flavor, we felt inspired to whip up some exceptional holiday treats. Behold, the idea for a recipe contest was born!

Feeling creative in the kitchen? Then this is the contest for you. Just grab your favorite flavor of IsoJect protein and get cooking!



IsoJect Eggnog Protein Shake

Alright guys, this stuff is REALLY good, you’ve gotta try it! We used Cinnamon Roll IsoJect Protein to add a little extra flavor (also note the 57 grams of protein) and the drink tastes just like traditional eggnog! Add a little bit of nutmeg and it takes this recipe over the top! Now, we know this eggnog is a little on the fatty side, but these are healthier fats people (see Full Fat Coconut Milk in the ingredients list), and a little bit of these fats are actually GOOD for you. The saturated fats in coconut milk are known to help lower cholesterol levels, improve blood pressure, and prevent heart attacks and strokes. This original recipe comes from the Girls Gone Strong recipe blog, and our version was made by Evogen Ambassador Melanie Smith.

Macros: 346 Calories 2.5C / 12F / 57P


2 scoops Cinnamon Roll IsoJect Protein
¼ cup Full Fat Coconut Milk
¾ cup Unsweetened Almond Milk
**1 whole egg, raw (optional, consume at your own risk)
1 tsp. Nutmeg
½ tsp. Cinnamon
1 tsp. Vanilla


1. Add all ingredients to a blender, blend until completely combined. Pour and enjoy!

No Bake Tiramisu Cookies with IsoJect Protein

Tiramisu is a traditional Italian delicacy that makes for a great addition to any holiday festivities. However, if you’re looking for a fun spin on this rich dessert, these no-bake tiramisu cookies are a quick, easy, healthy, and most importantly, tasty treat! This original recipe is made with Vanilla Bean IsoJect Protein and comes from one of our very own Evogen Ambassadors, Kelsey Voight.

Macros per Cookie: 70 Calories 6C / 3F / 5P
*Recipe makes 13 cookies


40 gm Vanilla Bean IsoJect Protein
1 cup Gluten Free Oat Flour
1 tbsp. Unsweetened Cocoa Powder
1 tbsp. Ground Espresso or Coffee Powder
¼ tsp. Sea Salt
2 tbsp. Zero Calorie Granulated Sweetener
¼ cup Creamy Almond Butter
¼ cup Unsweetened Vanilla Almond Milk


1. Line a large plate or baking sheet with foil and set aside. In a large mixing bowl, combine all the dry ingredients (flour, cocoa powder, espresso powder, sea salt, protein powder).

2. Add the almond butter and stir through the dry mixture until crumbly. Using one tablespoon at a time, add the unsweetened almond milk until a very thick cookie dough is formed.

3. Using a melon baller of tablespoon, scoop out equal sized portions and roll them into balls with your hands. Use a fork and press the dough balls firmly into a flattened cookie shape.

4. Dust the top of your cookies with extra cocoa, espresso and granulated sweetener. Refrigerate your cookies for a minimum of 10 minutes.

IsoJect Protein Peppermint Bark

In my humble opinion, Peppermint Bark is one of the cheeriest treats you can eat during the holiday season, and it’s my personal favorite. Why? First off, peppermint just tastes like winter to me; the flavor is refreshingly cool, but mildly sweet at the same time. Secondly, Peppermint Bark it usually topped with crushed candy canes or sprinkles, so it always looks festive. Some people even dip the white chocolate in dark chocolate, which is genius! However, if I have to be honest here, most Peppermint Bark is just a ton of sugary garbage… but we don’t want to stop eating it, so is it possible to make Peppermint Bark a little bit less junk-foody? The answer is yes! Check out this healthier, protein packed version made with only four simple ingredients: water, IsoJect Vanilla Bean Protein, organic coconut oil, and peppermint extract. Simple, sweet, AND sugar free! This original recipe is from the recipe blog.

Macros (per serving): 183 calories 14.25F/.5C/12.5P (Sugar-Free without Optional Toppings)


1 scoop IsoJect Vanilla Bean Protein
2 tbsp. Organic Coconut Oil (Solid at Room Temp)
2 tbsp. Water
¼ tsp. Peppermint Extract
1 Sugar-Free Candy Cane (Optional Topping)
¼ tsp. Red/Green Sprinkles (Optional Topping)


1. Mix all of the ingredients together in a medium size bowl. Blend well, making sure there are no lumps in the mixture. *Tip: You may want to microwave the jar of Coconut Oil for a few seconds (15-30) to soften it up, making it easier to blend with the other ingredients.

2. Take a plate and cover it with plastic wrap. Gently spread the mixture onto the plastic wrap, using a spoon or spatula to cover the surface evenly.

3. Top your bark with a crushed Candy Cane and Red/Green Sprinkles for a festive look, then pop the whole plate of bark in the freezer for 1 hour or until hard. Once the bark has solidified, you’re good to go! This recipe makes two servings, store leftovers in the freezer.

IsoJect Gingerbread Protein Bites

We have reached the cusp of December, so it feels fitting that we dive right into some gingerbread. Now, these bites aren’t going to taste like your traditional gingerbread cookie, because they’re sparse on the sugar (it’s all in the molasses), so think of these as gingerbread’s healthier cousin. Anyway, they’re still a fun and festive treat, full of spices and flavor. This recipe only makes 10 gingerbread bites, but it’s super easy to double or triple the batch to make more for your family and friends – because let’s be serious, 10 is just not enough! This original recipe is from the 12 Minute Athlete recipe blog, and our version uses Vanilla Bean IsoJect Protein.

Macros (1 “Bite”): 61 calories 2.6F/5.8C/3.7P (1g fiber)


¼ cup Almond Butter
½ tsp. Vanilla Extract
1 scoop IsoJect Vanilla Bean Protein
¼ cup Old Fashioned Oats
2 tbsp. Ground Flaxseed
2 tbsp. Unsweetened Almond Milk
2 tbsp. Dark Molasses
½ tsp. Cinnamon
¼ tsp. Ground Ginger
⅛ tsp. Ground Cloves


1. Mix all of the ingredients together in a medium size bowl. Blend well, making sure there are no dry spots in the mixture.

2. Spoon out 10 bite size “cookies” onto a cookie sheet covered in parchment paper or aluminum foil. Pop the tray in the fridge for 1 hour (or the freezer for 30 minutes) and voila! Your gingerbread treats are ready to eat!

IsoJect Protein Pumpkin Pie

Who doesn’t love eating pumpkin pie on Thanksgiving? The tradition is practically sacrosanct in many a household. However, if you’ve been avoiding pie this season and watching your macros like a hawk, then we have some good news for you. This incredible IsoJect Protein Pumpkin Pie is 63 calories per slice, low-fat AND low-carb. Now, that’s what I call holiday spirit – it’s the Holy Grail of pies, treat yo’ self! This original recipe is from Holly’s Cheat Day blog, and Evogen Ambassador Kelsey Voight made our version for us. Thanks Kelsey, and Happy Thanksgiving!

Macros (1 Slice of Pie): 63 calories 0.3F/2C/13P
Macros (w/ Whipped Cream): 265 calories 1F/2C/62P

Pumpkin Pie Ingredients:

1 (15 Ounce) Can 100% Pumpkin Puree
1 cup Liquid Egg Whites
3 scoops IsoJect Vanilla Bean Protein
¼ cup Unsweetened Vanilla Almond Milk
1 tsp. Vanilla Extract
2 tsp. Cinnamon
A few dashes of Nutmeg

Protein Whipped Cream:

2 scoops IsoJect Vanilla Bean Protein
½ cup Liquid Egg Whites


1. Preheat the oven to 400 degrees Fahrenheit. Generously coat a 9-inch pie pan with non-stick cooking spray and set aside. Combine all all of the dry ingredients together in a large mixing bowl. Once the dry ingredients are blended, add the remaining ingredients and mix them until the batter has no lumps. Pour the batter into the prepared muffin pan.

2. Using a handheld or stand mixer with paddle attachment, add all ingredients and mix until fully combined. Pour the filling into your pie pan and bake for 15 minutes at 400 degrees F.

3. After 15 minutes, without removing the pie, reduce your oven temperature to 325 degrees F and bake for another 25 minutes. While the pie is baking, prepare your Protein Whipped Cream.

4.  To make the Whipped Cream, add the egg whites into a medium sized mixing bowl and “whip” with a handheld or stand mixer until stiff peaks are formed (Approx. 5 min). In a separate bowl, fold the egg whites into the protein powder until combined. There may be some clumps of powder at this point. Once incorporated, begin to “whip” the mixture again until no clumps remain.

5. Allow your pie to cool before adding optional protein whipped cream! TIP: To pipe the Whipped Cream, simply cut a small tip in the corner of a zip top sandwich bag! Enjoy!

IsoJect Cranberry Protein Smoothie

‘Tis the season to be jolly! It’s perfectly fine to indulge a little during the holidays, but we’ve all overdone it before. Nobody likes that pesky winter weight gain, but who can blame us? Family gatherings are notorious for having excessive amounts of rich and fatty foods available, and with so many culinary delights in close proximity, temptation looming around every corner, sometimes you need to be rescued from yourself. Here’s a great Thanksgiving-themed treat that you and your holiday guests will love: the IsoJect Cranberry Protein Smoothie, a fabulously flavorful quick-fix meal that will fill you up, helping you to stave off the potential pounds. It’s a protein-packed smoothie that’s teaming with antioxidants and contains a mere 4 grams of fat, so you can drink it feeling totally guilt-free. This smoothie was created by one of our very own Evogen Ambassadors, Melanie Smith. Thanks girl!

Macros: 244 calories 4F/25C/27P


1 cup Almond Milk or Non-Dairy Milk of Choice
1 scoop IsoJect Cinnamon Roll Protein
¾ cup Fresh or Frozen Cranberries
¼ cup Fresh or Frozen Blueberries
1 Orange, Juice from Orange & Zest
A dash (or two) of cinnamon and nutmeg


1. Add all of the ingredients together in a blender or food processor, blend until the mixture becomes the desired texture. Top with cinnamon and a few extra berries. Enjoy your smoothie!

IsoJect Chocolate Carrot Muffins with Chocolate Cream Cheese Frosting

There’s nothing quite as satisfying as perfectly baked carrot cake. My grandmother made amazing carrot cake. I mean, oh my god, these were such rich cakes, you could barely finish the slice. Grandma just loved the stuff, so during the holidays she was always baking them, like a human cake factory. With a sweet tooth like hers, I have no idea how that woman stayed so slender… Anyways, these muffins are a treat that the whole family can enjoy this fall, because their macros are insane. This ain’t my grandma’s recipe, because all five of these muffins combined add up to only 376 calories – that’s 75.2 calories per muffin! I also love these muffins because they are the perfect density, no mushy muffins (this can be a serious pitfall when making carrot cake, it’s a mess). Oh, and did I mention that these are Chocolate Carrot Muffins? Infused with Chocolate IsoJect Protein? It’s a new take on a classic, because we revamped carrot cake to make it EVEN MORE EPIC!!! Go ahead, freak out a little, we won’t judge you here. These muffins were created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!

Macros (all 5 muffins): 376 calories 8F/34C/38P *Only 4 grams of sugar

Muffin Mix Ingredients (makes 5 muffins):

⅓ cup of Biscuit Mix
1 Egg
3 tbsp. IsoJect Chocolate Protein
¼ cup Fresh Shredded Carrots
1 tsp. Vanilla Extract
½ tbsp. Baking Powder
½ tbsp. Baking Soda
1 packet Truvia
1 tsp. Apple Pie Spice (⅛ tsp. Cinnamon, ⅛ tsp. Nutmeg, ⅛ tsp. Ground Cloves)
2 tbsp. Milk (any kind, unsweetened)

Cream Cheese Frosting:

3 tbsp. IsoJect Chocolate Protein
2 tbsp. Fat-Free Cream Cheese
1 packet Truvia


1. Preheat the oven to 325 degrees fahrenheit. Grease a nonstick muffin pan and set aside. Combine all all of the dry ingredients together in a large mixing bowl. Once the dry ingredients are blended, add the remaining ingredients and mix them until the batter has no lumps. Pour the batter into the prepared muffin pan.

2. Bake for 8-12 minutes. Check your muffins with a toothpick; if the toothpick comes out clean, the muffins are done. Let the muffins cool down for about 20 minutes before frosting.

3. Cream Cheese Frosting: Mix all ingredients together until there are no lumps, then use a small spatula or a knife to frost the muffins. Enjoy!

IsoJect Chocolate Pumpkin Spice Shake

The IsoJect Chocolate Pumpkin Spice Shake: we might as well just call it “The November Shake.” The eleventh month of the year represents all that is fall and festive: the continuation of pumpkin season (yaaaas), naked trees, cold noses, apple cider, long socks, and the upcoming smorgasbord that is Thanksgiving. It’s a month marked by the company of friends and family, and rapidly dropping temperatures. In honor of all things November-ish, treat yo self to this delicious protein shake – we know it will put a smile on your face and some pep in your step (because it has coffee!). This awesome recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!

Macros: 174 calories 2F/7C/26P (4 grams of sugar)


1 scoop IsoJect Chocolate Protein
½ cup Unsweetened Vanilla Flaxseed Milk (we used Karma brand)
½ cup Pumpkin Spice Coffee (black)
¼ cup Pumpkin Purée
2 packets of Truvia


1. Put all of the ingredients in the blender with 4-5 ice cubes. Blend and serve! Optional: 4 Tbs Top with 4 tbs. of Cool Whip and cinnamon.

IsoJect Blueberry Protein Donuts

There’s nothing like donuts for breakfast, but these right here are diamonds in the rough! Low calorie, low fat donuts, even with the “optional” maple glaze (come on, add it, it’s delicious). Plus, these protein donuts are baked, not deep fried, so they’re more like scrumptious blueberry muffins than guilt-ridden Krispy Kremes. Best of all, these donuts use two kinds of IsoJect Protein: the donut batter is made with Multi-Purpose Unflavored IsoJect (GREAT for baking), and the glaze is primarily Vanilla Bean IsoJect. It’s the best of both worlds! This awesome recipe was created by one of our very own Evogen Ambassadors, Nicole Smith. Thanks girl!

Macros (without glaze): 82 calories 2F/10C/6P
Macros (with glaze):102 calories 2F/13C/8F

Donut Ingredients:

2 tbsp. IsoJect Multi-Purpose Unflavored Protein
⅓ cup Oats ground into Flour
3 tbsp. Almond Flour
1 tsp. Baking Powder
3 Egg Whites
2 tsp. Vanilla Extract
2 tbsp. Maple Syrup
¼ cup Blueberries (fresh or frozen)

Glaze Ingredients (optional):

1-2 tbsp. IsoJect Vanilla Bean Protein
1 tbsp. Maple Syrup


1. Preheat the oven to 335 degrees fahrenheit. Grease a nonstick donut pan and set aside.

2. Combine all of the donut ingredients, except for the blueberries, and mix the batter until there are no more lumps. Finally, gently stir in the blueberries and spoon the mixture into your prepared pan.

3. Bake for 8-10 minutes, remove from over and allow to cool. Optional: top with maple protein glaze. Enjoy!

IsoJect Chocolate Chip Cheesecake

Check out this mini IsoJect Chocolate Chip Cheesecake! This cheesecake isn’t just tasty, it has great presentation – soooo cute! Freeze a few of these little guys ahead of time and you can enjoy this creamy treat in it’s cute mini crust any time, anywhere! By the way, you’ll love the mini macros, too. This recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!

Macros: 228 calories 23c/8f/18p


½ scoop Chocolate IsoJect Protein
2 tbsp. Fat Free Cream Cheese
2 tbsp. Unsweetened Vanilla Flaxseed Milk
1 Keebler Ready Mini Crust
2 tbsp. Cool Whip
1 packet of Stevia
30 Dark Chocolate No-Sugar-Added Stevia Chips (the brand we used was Lilly’s)


1. Set the mini crust, cool whip, and a few chocolate chips to the side (for topping later). Mix all of ingredients together in a medium size bowl. Once the ingredients are fully mixed with no lumps, put it in the freezer for an hour.

2. In the meantime, preheat the oven to 375 degrees. Once the oven has heated, bake the mini crust for 5 minutes, then remove from the oven to cool.

3. After the hour is up, take the mixture out of the freezer. Pour mixture inside the mini crust and top with cool whip, chocolate chips and a little bit of cinnamon. Ta da!

Strawberry Banana IsoJect Smoothie Bowl

When you have healthy ingredients on hand, it becomes a whole lot easier to avoid those junk food cravings and make a tasty substitute. An easy snack that we recommend is the Strawberry Banana IsoJect Smoothie Bowl made with Vanilla Bean IsoJect Protein. This fluffy berry goodness is sure to satisfy your sweet tooth, and it’s a guilt free treat because of it’s low fat and low calorie content! It’s also ridiculously quick and easy to make, leaving you with no time to weigh the pros and cons of ordering a pizza instead. Boo ya! Snack attack satiated. This recipe was created by one of our very own Evogen Ambassadors, Lauren Agius. Thanks girl!

Macros: 253 calories 34c/1f/27p (w/o toppings)


1 scoop Vanilla Bean IsoJect Protein
½ cup Frozen Strawberries
1 Whole Banana
½ cup Water
1 cup Ice


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.

2. Scoop your smoothie into a bowl and enjoy! Suggested toppings include fresh berries, coconut chips, and crushed nuts.