The Collection

Recipe Book

Protein-packed shakes, bakes + so much more

A note from the team

Welcome to the True Nutrition Recipe Book. From shakes and snacks to healthier desserts and high-protein staples, these recipes were created to make hitting your goals easier — and a whole lot more enjoyable.

Every recipe can be customized with your favorite True Nutrition proteins, flavors, and boosts to fit your routine, preferences, and goals. Tried one and loved it? Tag us @truenutrition (IG) or @shoptruenutrition (TikTok).

We're always cooking up something tasty — check the blog for the newest recipes.

*Macros are approximate and may vary based on ingredient brands, custom protein blends, flavors, and substitutions.

Recipes

Shakes + Smoothies

Protein-packed blends for every craving.

  • No. 01

    Oatmeal Cookie Crumble Protein Shake

    Made with French Vanilla Grass-Fed Whey Protein

    Cal
    460
    Protein
    30g
    Carbs
    55g
    Fat
    14g

    Without cookie

    • 1 scoop French Vanilla Grass-Fed Whey Protein
    • ½ cup rolled oats (gluten-free)
    • 1 frozen banana
    • 1 tbsp peanut butter
    • ½ tsp cinnamon
    • 1 cup milk of choice
    • Ice, as needed
    • Optional: 1 crumbled oatmeal cookie (for extra flavor and texture)

    1. Blend until smooth and creamy (30–45 seconds).
    2. Let sit for 1 minute, then blend again for an extra-creamy texture.
    Shop This Protein

  • No. 02

    Peanut Butter Cup Protein Shake

    Made with Chocolate Peanut Butter Cup Grass-Fed Beef Protein

    Cal
    455
    Protein
    30g
    Carbs
    28g
    Fat
    11g

    Per serving

    • 1 scoop Chocolate Peanut Butter Cup Grass-Fed Beef Protein
    • 10–12 oz milk of choice
    • ½ frozen banana
    • 1 tbsp peanut butter
    • Handful of ice
    • Optional: peanut butter cup (for garnish)

    1. Add all ingredients to a blender.
    2. Blend on high until smooth and extra creamy.
    3. Pour into a chilled glass and enjoy right away.
    Shop This Protein

  • No. 03

    Orange Creamsicle Protein Smoothie

    Made with Custom Egg White & Whey Protein Isolate Blend in Monk Fruit-sweetened Vanilla Bean (boosted with colostrum, hemp + electrolytes)

    Cal
    370
    Protein
    50g
    Carbs
    25g
    Fat
    7g

    Per serving

    • 2 scoops custom blend of Egg White & Whey Protein Isolate in Monk Fruit-sweetened Vanilla Bean
    • ½ cup orange juice
    • ½ cup plain skyr (or plain yogurt for extra creaminess)
    • ½ cup milk of choice (whole milk or oat milk recommended)
    • ½ cup ice cubes
    • 2–3 baby carrots (or a few thin carrot slices for color and texture)
    • Optional: orange slice (for garnish)

    1. Add all ingredients to a blender and blend until smooth.
    2. For an optional finishing touch, spread a thin layer of vanilla yogurt around the inside of your glass before pouring in the shake.
    Build Your Formula

  • No. 04

    Cookies 'n Cream Whey Smoothie

    Made with Cookies 'n Cream Hydrolyzed Whey Protein

    Cal
    351
    Protein
    29g
    Carbs
    33g
    Fat
    13g

    Per serving

    • 1 scoop Cookies 'n Cream Hydrolyzed Whey Protein
    • 1 cup milk of choice
    • 1 frozen banana
    • 1 tbsp almond butter
    • ½ tsp vanilla extract
    • Handful of ice
    • Optional: crushed chocolate sandwich cookie on top

    1. Add all ingredients to a blender and blend until smooth.
    Shop This Protein

  • No. 05

    Nature's Gatorade

    Made with True Electrolytes

    Cal
    70
    Protein
    0g
    Carbs
    18g
    Fat
    0g

    Per serving

    • 1 scoop True Electrolytes
    • 8 oz coconut water
    • 4 oz filtered water
    • Juice of 1 lime (about 2 tbsp)
    • 1 tsp raw honey (or more to taste)
    • Optional: ¼ tsp spirulina powder for extra nutrients and vibrant blue color
    • Optional: ice cubes

    1. Add coconut water, filtered water, electrolytes, lime juice, and honey to a glass. Stir until fully combined.
    2. Sprinkle in spirulina for an extra nutrient punch.
    3. Toss in some ice cubes, give it a final stir, and enjoy the refreshing goodness.
    Shop Electrolytes

  • No. 06

    Cinnamon Roll Protein Shake

    Made with Cinnamon Roll Cold Filtration Isolate Whey Protein

    Cal
    500
    Protein
    56g
    Carbs
    42g
    Fat
    14g

    Per serving

    • 2 scoops Cinnamon Roll Cold Filtration Isolate Whey Protein
    • 1 medium ripe banana
    • 1 cup milk of choice
    • 1 tsp ground cinnamon
    • 1 tsp honey (or your preferred sweetener)
    • 1 tbsp peanut butter
    • 1 cup ice

    1. Add all ingredients to a blender and blend until smooth.
    2. For an optional finishing touch, spread a thin layer of vanilla yogurt around the inside of your glass before pouring in the shake.
    3. Sprinkle with cinnamon and enjoy.
    Shop This Protein

  • No. 07

    PB&J Protein Shake

    Made with French Vanilla Grass-Fed Whey Protein

    Cal
    510
    Protein
    42g
    Carbs
    28g
    Fat
    28g

    Per serving

    • 2 scoops French Vanilla Grass-Fed Whey Protein
    • 1 cup whole milk or oat milk
    • 2 tbsp peanut butter
    • ½ cup frozen strawberries
    • ½ frozen banana
    • ½ tsp vanilla extract
    • Ice, as needed

    1. Blend until smooth and creamy. Taste and adjust sweetness as desired.
    2. Add more berries for extra tartness, if desired.
    3. Optional: swirl peanut butter inside the glass or rim the glass with chopped roasted peanuts.
    Shop This Protein

  • No. 08

    Metabolic Grass-Fed Chocolate Shake

    Made with Cacao Grass-Fed Whey Protein

    Cal
    320
    Protein
    31g
    Carbs
    18g
    Fat
    14g

    Per serving

    • 1 scoop Cacao Grass-Fed Whey Protein
    • 1 cup raw milk
    • 1 tbsp unsweetened cocoa powder (if using unflavored protein)
    • ½ frozen banana (optional — for thickness and natural sweetness)
    • 3–5 ice cubes
    • Optional: 1 tbsp almond butter, pinch salt, splash vanilla extract

    1. Blend until smooth, thick, and creamy.
    2. Add more ice for a thicker, milkshake-like texture, or more milk for a thinner consistency.
    Shop This Protein

  • No. 09

    Frosted Cranberry Protein Shake

    Made with French Vanilla Grass-Fed Whey Protein

    Cal
    302
    Protein
    26g
    Carbs
    36g
    Fat
    6g

    Per serving

    • 1 scoop French Vanilla Grass-Fed Whey Protein
    • 1 cup oat or whole milk
    • ½ cup frozen cranberries
    • ½ frozen banana
    • 1–2 tsp maple syrup
    • ¼ tsp vanilla extract
    • Ice, as needed
    • Optional: cranberries for garnish

    1. Add all ingredients to a blender and blend until smooth and creamy.
    2. Pour into a glass and garnish with a few cranberries for a festive finish.
    Shop This Protein

  • No. 10

    Super Creamy Shamrock Protein Shake

    Made with French Vanilla Grass-Fed Whey Protein

    Cal
    310
    Protein
    35g
    Carbs
    28g
    Fat
    6g

    Per serving

    • 1 scoop French Vanilla Grass-Fed Whey Protein
    • ¾ cup milk of choice
    • ½ frozen banana
    • ½ cup yogurt
    • ½ cup ice
    • ¼ tsp peppermint extract
    • ½ tsp vanilla extract
    • Small handful of spinach
    • Pinch of sea salt

    1. Add all ingredients to a blender and blend until smooth, thick, and creamy.
    2. Adjust the thickness with more ice or milk as needed.
    3. Pour into a glass and garnish with fresh mint leaves and a sprinkle of mini chocolate chips.
    Shop This Protein

  • No. 11

    Strawberries & Cream Protein Smoothie

    Made with Vanilla Bean Egg White Protein

    Cal
    360
    Protein
    58g
    Carbs
    17g
    Fat
    11g

    Per serving

    • 2 scoops Vanilla Bean Egg White Protein
    • 1 cup frozen strawberries
    • 1 cup milk of choice
    • ½ frozen banana
    • 1 tbsp almond butter
    • Ice, as needed

    1. Add everything to a blender and blend until smooth and creamy.
    2. Adjust with more milk or ice as needed.
    3. Pour into a glass and garnish with fresh strawberry slices, if desired.
    Shop This Protein

  • No. 12

    Tropical Greens Smoothie

    Made with French Vanilla Pea Protein

    Cal
    320
    Protein
    27g
    Carbs
    35g
    Fat
    10g

    Per serving

    • 1 scoop French Vanilla Pea Protein
    • ½ cup frozen pineapple
    • ½ cup frozen mango
    • ¼–½ frozen or ripe avocado
    • 1 cup mango-flavored coconut water
    • Ice, as needed
    • Optional: a handful of custom greens for extra nutrients and color (spinach, kale, or a greens powder)

    1. Add all ingredients to a blender.
    2. Blend on high until completely smooth.
    3. Adjust consistency with more coconut water or ice if needed.
    4. Pour, sip, and enjoy.
    Shop This Protein

  • No. 13

    Chocolate-Covered Strawberry Shake

    Made with Chocolate Fudge Brownie Whey Concentrate Protein

    Cal
    220
    Protein
    27g
    Carbs
    22g
    Fat
    3g

    Per serving

    • 1 scoop Chocolate Fudge Brownie Whey Concentrate Protein
    • ½ ripe banana
    • ½ cup almond milk (or preferred milk)
    • Ice, as needed
    • Optional: swirl melted chocolate inside the glass or rim the glass with melted chocolate

    1. Blend everything until smooth and creamy.
    Shop This Protein

Recipes

Drinks + Mocktails

Refreshers, lattes and functional sips.

  • No. 01

    Marine Collagen Electrolyte Drink

    Made with Marine Collagen + Electrolytes

    Cal
    35
    Protein
    10g
    Carbs
    0g
    Fat
    0g

    Per serving

    • 1 serving Marine Collagen
    • 1 serving Electrolytes
    • 12–16 oz cold water
    • Ice, as needed
    • Optional: squeeze of lemon or lime, fresh berries, cucumber slices, splash of coconut water, mint leaves

    1. Add all ingredients to a glass, stir until well combined, add ice, and enjoy.
    Shop Marine Collagen Shop True Electrolytes

  • No. 02

    Pumpkin Protein Latte

    Made with Protein Coffee

    Cal
    190
    Protein
    24g
    Carbs
    12g
    Fat
    6g

    Per serving

    • 1 scoop Protein Coffee
    • 8–10 oz milk of choice
    • 1 tsp cinnamon (or pumpkin pie spice)
    • 2 tbsp pumpkin purée
    • 2 tbsp Chobani Pumpkin Spice Creamer (optional)
    • Whipped cream to top

    1. Combine ingredients, froth until smooth, and serve.
    Shop This Protein

  • No. 03

    Collagen Hot Chocolate

    Made with Marine Collagen

    Cal
    290
    Protein
    18g
    Carbs
    34g
    Fat
    9g

    Per serving

    • 1 scoop Marine Collagen
    • 1 cup milk of choice (whole milk for a creamier taste)
    • 1½ tbsp unsweetened cocoa powder
    • 2 tbsp maple syrup
    • A small pinch of sea salt
    • Optional: ¼ tsp vanilla extract, a pinch of cinnamon or nutmeg, sea salt cold foam, marshmallows

    1. Warm 1 cup of milk in a small saucepan over medium heat until steaming. Do not boil.
    2. Whisk in cocoa powder until fully dissolved.
    3. Remove from heat (or lower it) and stir in 1 scoop of collagen powder. Use a mini frother or whisk to prevent clumps.
    4. Add maple syrup. Mix in vanilla or spices if desired.
    5. Pour into mug. Optional: add marshmallows, cold foam, or whipped cream and enjoy.
    Shop Marine Collagen

  • No. 04

    Cereal Milk Matcha Greens Latte

    Made with Custom Greens Mix

    Cal
    190
    Protein
    8g
    Carbs
    31g
    Fat
    5g

    Per serving

    • ½ tsp Custom Greens Mix
    • ½ cup cereal of choice (we used Seven Sundays protein oats)
    • 1 cup milk of choice
    • ½ tsp matcha powder
    • ½ cup hot water
    • 1 tsp maple syrup

    1. Pour the cereal into a bowl or glass.
    2. In a separate cup, whisk together the matcha powder, Greens Mix, and hot water with a mini frother until smooth.
    3. Pour milk over the cereal, then pour the matcha mixture on top.
    4. Stir gently and enjoy.
    Build Your Formula

  • No. 05

    Pineapple Collagen Glow Mocktail

    Made with Marine Collagen

    Cal
    100
    Protein
    5g
    Carbs
    22g
    Fat
    3g

    Per serving

    • ½ scoop Marine Collagen
    • ½ tsp Navitas Camu Powder
    • 1 tsp honey
    • 4 oz pineapple juice
    • 2 oz aloe juice
    • Splash of sparkling water

    1. Fill a glass with ice. Add the camu powder, marine collagen, honey, pineapple juice, and aloe juice.
    2. Stir or shake until fully combined.
    3. Top with a splash of sparkling water, give it a gentle stir, and enjoy.
    Shop Marine Collagen

  • No. 06

    Blood Orange Cranberry EAA Mocktail

    Made with Blood Orange EAA's

    Cal
    70
    Protein
    10g
    Carbs
    8g
    Fat
    0g

    Per serving

    • 1 scoop Blood Orange EAA's
    • ½ cup unsweetened cranberry juice
    • ½ cup sparkling water
    • Juice of ½ lime (freshly squeezed)
    • Ice cubes
    • Orange slices and fresh cranberries (for garnish)

    1. In a shaker or mixing glass, combine the Blood Orange EAA's, cranberry juice, and lime juice. Stir or shake until fully mixed.
    2. Fill a glass with ice cubes and pour the mixture over the ice.
    3. Top with sparkling water and garnish with orange slices and cranberries.
    Shop This Protein

Recipes

Bars + Bites

No-bake bars, bark and grab-and-go bites.

  • No. 01

    No-Bake Chocolate PB Bars

    Made with Chocolate Peanut Butter Cup Whey Protein

    Cal
    330
    Protein
    21g
    Carbs
    28g
    Fat
    18g

    Per bar

    • 1½ cups Chocolate Peanut Butter Cup Whey Protein
    • 1 cup creamy peanut butter
    • ½ cup honey
    • ¼ cup dark chocolate chips (for topping)
    • Optional: 1–2 tbsp milk of choice (if mixture feels too dry)

    1. Mix peanut butter and honey in a bowl until smooth.
    2. Stir in protein powder to form a thick dough.
    3. If crumbly, add milk 1 tbsp at a time until it comes together.
    4. Press the dough firmly into a parchment-lined 8×8-inch pan.
    5. Melt chocolate chips and spread evenly over the top.
    6. Refrigerate for at least 1 hour, then slice into bars.
    Shop This Protein

  • No. 02

    Mint Chocolate Protein Keto Bars

    Made with Chocolate Thin Mint Pea Protein

    Cal
    145
    Protein
    8g
    Carbs
    9g
    Fat
    10g

    Per bar

    • ½ cup Chocolate Thin Mint Pea Protein
    • ½ cup almond butter
    • ¼ cup water
    • 2 tbsp maple syrup or honey
    • 1 tsp vanilla extract
    • ½–1 tsp peppermint extract
    • ½ cup dark chocolate chips
    • ½ tbsp coconut oil

    1. Line a loaf pan with parchment paper.
    2. In a bowl, mix almond butter, water, maple syrup, vanilla, and peppermint extract.
    3. Stir in the protein powder until a dough forms. Add a little more water if needed.
    4. Melt chocolate chips with coconut oil.
    5. Mix half of the melted chocolate into the dough.
    6. Press mixture evenly into the pan.
    7. Pour remaining chocolate on top and spread.
    8. Refrigerate for about 1 hour, then slice.
    Shop This Protein

  • No. 03

    Chocolate Strawberry Protein Bars

    Made with Chocolate Fudge Brownie Whey Isolate Ultra-CFM Protein

    Cal
    230
    Protein
    10g
    Carbs
    15g
    Fat
    18g

    8 bars

    • ¼ cup Chocolate Fudge Brownie Whey Isolate Ultra-CFM Protein
    • 1 cup natural peanut butter (or almond butter)
    • ¼ cup honey or maple syrup
    • 2 tbsp unsweetened cocoa powder
    • 2 tbsp coconut oil, melted
    • 2–3 tbsp milk of choice (add slowly)
    • ½ tsp vanilla extract
    • ¼ cup dried strawberries, chopped
    • Pinch of salt

    1. Mix peanut butter and honey until smooth.
    2. Stir in melted coconut oil and vanilla.
    3. Add cocoa powder, whey protein, and salt. Mix until fully combined.
    4. Add milk 1 tbsp at a time until the mixture is thick, glossy, and spreadable (think soft fudge).
    5. Gently fold in dried strawberries.
    6. Press firmly into a parchment-lined loaf pan.
    7. Chill 30–45 minutes, slice into bars.
    Shop This Protein

  • No. 04

    Chocolate Nut Protein Bark

    Made with Chocolate Fudge Brownie Egg White Protein

    Cal
    220
    Protein
    27g
    Carbs
    22g
    Fat
    3g

    Per serving

    • 1 cup Chocolate Fudge Brownie Egg White Protein
    • 1 cup almond flour
    • ½ cup almond butter
    • ¼ cup maple syrup
    • 1 tsp vanilla extract
    • Pinch of sea salt
    • 2–4 tbsp almond milk
    • ½ cup dark chocolate chips
    • 1 tsp coconut oil
    • ¼ cup chopped pecans or peanuts

    1. Mix protein powder, almond flour, nut butter, maple syrup, vanilla, and salt. Add almond milk 1 tbsp at a time until a dough forms. Press into a parchment-lined loaf pan or tray.
    2. Melt chocolate chips with coconut oil and spread over the top. Sprinkle with chopped nuts.
    3. Refrigerate for 1–2 hours until firm, then break or slice into bark pieces.
    Shop This Protein

  • No. 05

    Monster Protein Cookie Bars

    Made with Chocolate Fudge Brownie Egg White Protein

    Cal
    235
    Protein
    8g
    Carbs
    23g
    Fat
    12g

    Per serving

    • ½ cup Chocolate Fudge Brownie Egg White Protein
    • 1 cup almond flour
    • ¼ cup maple syrup
    • ¼ cup nut butter (we used PB)
    • 1/3 cup dairy-free chocolate chips
    • ½ cup dye-free chocolate gems
    • ¼ cup crushed pretzels
    • ½ tsp vanilla extract
    • 1/8 tsp salt
    • 3–4 tbsp milk, as needed
    • 3 oz dairy-free chocolate chips (for topping)

    1. Mix almond flour, protein powder, maple syrup, nut butter, vanilla, and salt in a bowl. Add milk 1 tbsp at a time until a dough forms. Fold in chocolate chips, mini chocolate gems, and crushed pretzels, then press into a parchment-lined 9×5-inch loaf pan.
    2. Melt chocolate chips with milk until smooth and spread over the top. Add extra chocolate gems and pretzels if desired.
    3. Refrigerate for at least 5 hours until firm, then slice and enjoy.
    Shop This Protein

  • No. 06

    Lemon Blueberry Power Bars

    Made with Lemon Cake Grass-Fed Whey Protein

    Cal
    117
    Protein
    7g
    Carbs
    16g
    Fat
    4g

    Per serving

    • ½ cup Lemon Cake Grass-Fed Whey Protein
    • 1½ cups rolled oats
    • ½ cup dried blueberries
    • Zest of 1 lemon
    • 2 tbsp lemon juice
    • 2 tbsp honey or maple syrup
    • ¼ cup almond butter
    • ¼ cup almond milk
    • 1 tsp vanilla extract
    • Pinch of sea salt

    1. In a bowl, mix together oats, protein powder, dried blueberries, lemon zest, and a pinch of salt.
    2. Add lemon juice, honey, almond butter, almond milk, and vanilla. Stir until it all sticks together.
    3. Press the mixture into a lined 8×8-inch baking dish.
    4. Chill in the fridge for 2 hours to set.
    Shop This Protein

  • No. 07

    No-Bake Butterscotch Protein Bars

    Made with French Vanilla Grass-Fed Whey Protein

    Cal
    250
    Protein
    13g
    Carbs
    24g
    Fat
    12g

    Per bar

    • 1 scoop French Vanilla Grass-Fed Whey Protein
    • 1 cup rolled oats
    • ½ cup nut butter
    • 1 cup milk of choice
    • ½ cup maple syrup
    • ¼ cup butterscotch chips

    1. Add oats and protein powder to a large mixing bowl.
    2. In a separate bowl, stir together the nut butter, milk, and maple syrup until smooth and creamy.
    3. Pour the wet mixture into the dry ingredients and mix until fully combined. Fold in the butterscotch chips.
    4. Press the mixture into a parchment-lined 8×8-inch baking dish or loaf pan.
    5. Refrigerate for at least 1 hour until firm, then slice.
    Shop This Protein

  • No. 08

    Funfetti Protein Bites

    Made with French Vanilla Pea Protein

    Cal
    192
    Protein
    10g
    Carbs
    11g
    Fat
    12g

    Per bar

    • ½ cup French Vanilla Pea Protein
    • 1 cup blanched almond flour
    • 3 tbsp maple syrup
    • 1/3 cup almond butter
    • 2–4 tbsp milk of choice
    • ½ tsp vanilla extract
    • ¼ tsp almond extract
    • 2–3 tbsp rainbow sprinkles (naturally colored if preferred)
    • Pinch of salt

    1. In a medium bowl, combine almond flour, protein powder, and salt.
    2. Stir in maple syrup, vanilla extract, and 2 tablespoons milk. Mix until a dough forms. Add more milk 1 teaspoon at a time if the mixture is too dry.
    3. Gently fold in sprinkles.
    4. Press into a parchment-lined loaf pan and slice into bite-sized bars.
    5. Chill in the fridge for at least 30 minutes to firm up.
    6. Optional: drizzle with melted white chocolate and top with more sprinkles.
    Shop This Protein

  • No. 09

    Cookie Butter Chocolate Date Bark

    Made with Cookie Butter Egg White Protein

    Cal
    285
    Protein
    13g
    Carbs
    42g
    Fat
    10g

    Per serving

    • 1 scoop Cookie Butter Egg White Protein
    • 15 Medjool dates, pitted
    • ¼ cup cookie butter
    • 1 tsp vanilla extract
    • Pinch of sea salt, plus extra for topping
    • ¼ cup oat milk (or more as needed)
    • ¾ cup dark chocolate chips
    • 1 tsp coconut oil
    • 2–3 Biscoff cookies, crumbled

    1. Line a small tray or plate with parchment paper.
    2. Arrange the dates and press them together into an even layer.
    3. In a bowl, whisk together the protein powder, cookie butter, vanilla extract, sea salt, and milk until smooth and spreadable.
    4. Spread the protein-cookie butter mixture over the date layer.
    5. Melt the chocolate chips with the coconut oil until smooth, then pour over the protein layer.
    6. Sprinkle with crumbled Biscoff cookies and finish with a pinch of flaky sea salt.
    7. Freeze for 30–45 minutes, until firm. Break into pieces and serve.
    Shop This Protein

  • No. 10

    White Chocolate Peppermint Bars

    Made with White Chocolate Peppermint Bark Grass-Fed Beef Protein

    Cal
    156
    Protein
    5g
    Carbs
    15g
    Fat
    9g

    8 bars

    • 2 scoops White Chocolate Peppermint Bark Grass-Fed Beef Protein
    • ¼ cup oat flour
    • 2 tbsp unsalted butter, softened
    • 1 tsp vanilla extract
    • ¼ cup peanut butter
    • 3 tbsp maple syrup
    • ½ cup white chocolate chips
    • 1 tsp coconut oil
    • Optional: crushed peppermint

    1. In a large bowl, mix oat flour, protein powder, softened butter, vanilla, peanut butter, and maple syrup until combined.
    2. Press the mixture evenly into a lined baking dish or container.
    3. Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
    4. Pour the melted white chocolate over the bars and spread evenly. Sprinkle crushed peppermint.
    5. Refrigerate for at least 1 hour, or until firm.
    Shop This Protein

  • No. 11

    Firecracker Protein Chex Mix

    Made with French Vanilla Cold Filtration Isolate Whey Protein

    Cal
    155
    Protein
    4g
    Carbs
    21g
    Fat
    5g

    Per serving

    • ½ cup French Vanilla Cold Filtration Isolate Whey Protein
    • 4 cups Rice Chex cereal
    • 2 cups mini pretzels
    • 1 cup Cheerios
    • 1½ cups white chocolate chips
    • 1 tbsp coconut oil
    • Dye-free blue/red sprinkles

    1. Line a baking sheet with parchment paper and add Rice Chex and pretzels to a large bowl.
    2. Melt white chocolate and coconut oil in 20-second intervals, then stir in protein powder until smooth.
    3. Pour over the cereal mixture and toss until evenly coated.
    4. Spread onto the baking sheet and top with sprinkles, if desired.
    5. Let set at room temperature or chill for 15–20 minutes until firm.
    6. Break into pieces and store in an airtight container.
    Shop This Protein

Recipes

Breakfast

Pancakes, oats and morning staples.

  • No. 01

    Grass-Fed Protein Pancake Bowl

    Made with Vanilla Bean Grass-Fed Whey Protein

    Cal
    290
    Protein
    35g
    Carbs
    12g
    Fat
    11g

    Without toppings

    • 1 scoop Vanilla Bean Grass-Fed Whey Protein
    • 1 large egg
    • ¼ cup yogurt (plain or vanilla)
    • 2–3 tbsp flour of choice (all-purpose, oat flour, or almond flour)
    • ½ tsp baking powder
    • Sweetener of choice, to taste
    • Optional: splash of milk (only if batter feels too thick)
    • Optional toppings: yogurt or skyr, blueberries, raspberries, sliced strawberries, chocolate chips, cacao nibs, nut butter drizzle, honey or maple syrup, banana slices, cinnamon, or whipped cream

    1. Preheat oven to 350°F. Lightly grease a small oven-safe bowl or ramekin.
    2. Whisk the egg and yogurt until smooth.
    3. Stir in protein powder, flour, baking powder, and sweetener.
    4. Batter should be thick but pourable. Add a tiny splash of milk if needed.
    5. Bake 18–22 minutes, until the center is just set.
    6. Let cool 2–3 minutes before adding toppings.
    Shop This Protein

  • No. 02

    Salted Brown Butter Protein Pancakes

    Made with French Vanilla Whey Concentrate Protein

    Cal
    375
    Protein
    32g
    Carbs
    30g
    Fat
    14g

    Per serving

    • 1 scoop French Vanilla Whey Concentrate Protein
    • ½ cup almond flour
    • ½ tsp baking powder
    • Pinch of sea salt
    • 2 large eggs
    • ¼ cup milk (plus more if needed)
    • 1 tsp vanilla extract
    • 3 tbsp unsalted butter, browned
    • 2 tbsp brown sugar
    • 1 tbsp oil
    • Optional toppings: maple syrup or sugar-free syrup, flaky sea salt, toasted pecans or sliced almonds

    1. Brown the butter in a small saucepan over medium heat until golden and fragrant (3–4 minutes). Let cool.
    2. Whisk protein powder, almond flour, baking powder, and sea salt in a bowl.
    3. In a separate bowl, whisk eggs, milk, vanilla, and browned butter. Add to dry ingredients and stir until smooth. Add a splash of oat milk if needed.
    4. Cook ¼ cup portions on a greased skillet over medium heat for 2–3 minutes per side, until golden.
    5. Serve with syrup, flaky sea salt, whipped cream, or nuts.
    Shop This Protein

  • No. 03

    Gingerbread Protein Overnight Oats

    Made with Maple Pecan Egg White Protein

    Cal
    380
    Protein
    31g
    Carbs
    42g
    Fat
    10g

    Without toppings

    • 1 scoop Maple Pecan Egg White Protein
    • ½ cup rolled oats
    • ½ tbsp chia seeds
    • 1 tbsp maple syrup
    • ¾–1 cup milk of choice
    • ½ tsp ground ginger
    • ½ tsp cinnamon
    • 1/8 tsp nutmeg
    • Pinch of salt
    • Optional toppings: runny nut butter, chopped nuts

    1. In a bowl or jar, mix oats, protein powder, chia seeds, spices, and salt until evenly combined.
    2. Add milk and maple syrup. Stir well until smooth.
    3. Cover and refrigerate for at least 2–4 hours, or overnight.
    4. Stir before eating. Add more milk if needed.
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Recipes

Sweet Treats

Cookies, cups and better-for-you desserts.

  • No. 01

    Chunky Monkey Protein Cookies

    Made with French Vanilla rBGH-Free Whey Protein Isolate

    Cal
    255
    Protein
    20g
    Carbs
    19g
    Fat
    13g

    Per cookie

    • ½ cup French Vanilla rBGH-Free Whey Protein Isolate
    • 3 tbsp oats
    • 4 tbsp peanut butter
    • 2 tbsp maple syrup
    • 2 tbsp almond milk
    • 1 tbsp vanilla extract
    • ¼ tsp baking powder
    • ¼ banana, diced
    • 1–2 tbsp chopped walnuts
    • 3–4 squares high-quality baking chocolate, roughly chopped

    1. Preheat oven to 350°F.
    2. In a bowl, mix protein powder, oats, and baking powder.
    3. Stir in peanut butter, maple syrup, almond milk, and vanilla until a thick dough forms.
    4. Fold in banana, walnuts, and chocolate.
    5. Scoop dough onto a parchment-lined baking sheet and gently flatten.
    6. Bake 8–10 minutes (slightly soft in the center is perfect).
    7. Let cool 5 minutes — they firm up as they set.
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  • No. 02

    Protein Chocolate Chip Cookies

    Made with Chocolate Fudge Brownie Whey Isolate Ultra-CFM Protein

    Cal
    168
    Protein
    5g
    Carbs
    15g
    Fat
    10g

    Per cookie

    • ½ cup Chocolate Fudge Brownie Whey Isolate Ultra-CFM Protein
    • ½ cup butter, softened
    • ½ cup brown sugar or coconut sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup all-purpose flour
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup chocolate chips

    1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. Cream butter and sugar until fluffy. Mix in the egg and vanilla, then stir in the flour, protein powder, baking soda, and salt until combined. Fold in the chocolate chips.
    3. Scoop dough onto the baking sheet, flatten slightly, and bake for 8–10 minutes, until lightly golden.
    4. Let cool for a few minutes before transferring to a wire rack.
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  • No. 03

    Protein Apple Crumble

    Made with Vanilla Bean Pumpkin Plus Protein

    Cal
    210
    Protein
    14g
    Carbs
    31g
    Fat
    6g

    Per serving

    • 2 scoops Vanilla Bean Pumpkin Plus Protein
    • 3 medium apples, peeled + diced
    • 1 tsp cinnamon
    • 1 tbsp arrowroot starch
    • 2 tbsp maple syrup (for apples)
    • 1 cup oats
    • 2 tbsp coconut flour
    • ¼ cup chopped nuts
    • 2 tbsp maple syrup (for topping)
    • Pinch of salt

    1. Preheat oven to 350°F (175°C).
    2. Toss apples with cinnamon, arrowroot, and maple syrup. Spread into a small baking dish.
    3. In a separate bowl, combine oats, coconut flour, chopped nuts, Pumpkin Plus Protein, maple syrup, and salt. Mix until crumbly.
    4. Sprinkle topping evenly over apples.
    5. Bake 25–30 minutes, until apples are soft and crumble is lightly golden.
    6. Let cool slightly and serve warm.
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  • No. 04

    Girl Scout Protein Samoa Cookies

    Made with French Vanilla Whey Isolate Cold-Filtration Protein

    Cal
    145
    Protein
    5g
    Carbs
    18g
    Fat
    7g

    Per cookie

    • 1 scoop French Vanilla Whey Isolate Cold-Filtration Protein
    • 1 cup pitted dates
    • ½ cup shredded coconut
    • 2 tbsp coconut oil (melted)
    • ½ tsp vanilla extract
    • ¼ tsp salt
    • 3 oz dark chocolate (melted)
    • Optional: a splash of milk of choice if the dough is too dry

    1. Blend dates, protein powder, coconut oil, vanilla, and salt until a thick dough forms, adding a splash of milk if needed. Mix in shredded coconut.
    2. Shape into discs and poke a hole in the center. Dip the bottoms in melted chocolate and drizzle more on top.
    3. Place on parchment paper and refrigerate for 15–20 minutes until set.
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  • No. 05

    Frozen Protein S'mores

    Made with Chocolate Peanut Butter Cup Egg White Protein

    Cal
    190
    Protein
    9g
    Carbs
    14g
    Fat
    12g

    Per bar

    • 3 scoops Chocolate Peanut Butter Cup Egg White Protein
    • 8–10 store-bought graham crackers, broken into pieces
    • 1 container Cool Whip
    • 3 tbsp natural peanut butter
    • ¼ cup mini chocolate chips
    • ¼ cup peanut butter
    • 2 tbsp maple syrup or honey
    • 1 tbsp melted coconut oil
    • Pinch of sea salt
    • Optional: chopped peanuts for garnish

    1. Line an 8×8-inch dish with parchment paper and layer half the graham crackers on the bottom.
    2. Mix the whipped topping, protein powder, and peanut butter until smooth. Fold in the chocolate chips and spread over the graham crackers.
    3. Stir together the peanut butter, maple syrup, coconut oil, and salt, then drizzle on top.
    4. Add the remaining graham crackers and press gently.
    5. Freeze for 3–4 hours or overnight, then let soften slightly before slicing.
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  • No. 06

    Cookies 'n Cream Dairy Free Cookies

    Made with Cookies 'n Cream Pea Protein

    Cal
    162
    Protein
    10g
    Carbs
    6g
    Fat
    12g

    Per cookie

    • 4 scoops Cookies 'n Cream Pea Protein
    • 3 tbsp unsweetened cocoa powder
    • 3 tbsp sugar-free sweetener
    • ¼ tsp baking soda
    • 1 cup almond butter
    • 1 tbsp coconut butter
    • 4 tbsp unsweetened almond milk
    • 2 tbsp egg white (or substitute)
    • 2 tsp pure vanilla extract
    • 3 oz dairy-free cream cheese
    • 2 tbsp sugar-free powdered sweetener

    1. Preheat oven to 350°F.
    2. In a medium bowl, whisk together protein powder, cocoa powder, sweetener, and baking soda.
    3. Add almond butter, vegan butter, almond milk, egg white, and vanilla extract. Mix until dough forms.
    4. Roll into tablespoon-sized balls, flatten, and bake 8–12 minutes.
    5. For frosting, mix cream cheese, sweetener, and vanilla. Frost cooled cookies and top with crushed cookies.
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  • No. 07

    Sugar Free Chocolate Protein Brownies

    Made with Chocolate Fudge Brownie Grass-Fed Whey Protein

    Cal
    133
    Protein
    12g
    Carbs
    4g
    Fat
    8g

    Per serving

    • ½ cup Chocolate Fudge Brownie Grass-Fed Whey Protein
    • ¼ cup almond flour
    • 4 tbsp calorie-free sweetener (use one twice as sweet as sugar, if possible)
    • 2 tbsp unsweetened cocoa powder
    • 1/8 tsp baking soda
    • 1/8 tsp salt (optional)
    • ½ cup (4 large) egg whites
    • 5 tbsp no-sugar-added nut butter
    • ¼ tsp vanilla extract

    1. Preheat oven to 300°F (150°C).
    2. Whisk together all dry ingredients.
    3. Add egg whites, nut butter, and vanilla; mix until smooth.
    4. Spread batter into a lightly greased 7"×5" baking dish.
    5. Bake 10–15 minutes, until the center is just set.
    6. Cool completely, then drizzle with remaining melted nut butter.
    7. Slice into 8 brownies and enjoy. Store leftovers in the refrigerator.
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  • No. 08

    Chocolate Pumpkin Protein PB Cups

    Made with Cacao Pumpkin Plus Protein

    Cal
    185
    Protein
    5g
    Carbs
    12g
    Fat
    14g

    Each cup

    • 3 tbsp Cacao Pumpkin Plus Protein
    • ½ cup natural peanut butter
    • ½ cup pumpkin purée (unsweetened)
    • 3 tbsp maple syrup or honey
    • 1½ to 2 cups dark chocolate chips or chopped dark chocolate
    • 1 tbsp coconut oil (optional, helps chocolate melt smoothly)
    • Pinch of flaky sea salt (optional, for topping)

    1. Line a muffin tin with paper or silicone liners.
    2. Mix peanut butter, pumpkin purée, maple syrup, and Pumpkin Plus Protein until smooth. Add a splash of oat milk if too thick.
    3. Melt half the chocolate with coconut oil. Spoon a thin layer into each liner and freeze for 5 minutes.
    4. Add about 1 tbsp filling to each cup and flatten gently.
    5. Melt remaining chocolate and spoon over the filling to cover.
    6. Chill for 45–60 minutes until firm.
    7. Top with flaky sea salt if desired and enjoy.
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  • No. 09

    Spiced Chai Mug Cake

    Made with Chai Latte Whey Isolate Cold Filtration Protein

    Cal
    430
    Protein
    37g
    Carbs
    23g
    Fat
    21g

    Per serving

    • 1 scoop Chai Latte Whey Isolate Cold Filtration Protein
    • 3 tbsp almond flour
    • ½ tsp cinnamon
    • ½ tsp baking powder
    • 1 tbsp almond milk
    • 1 egg
    • 1 tbsp maple syrup
    • ½ tsp vanilla extract
    • Oat milk whipped cream (for topping)
    • Chopped almonds and pecans (for garnish)

    1. In a microwave-safe bowl, whisk together protein powder, almond flour, cinnamon, and baking powder.
    2. Add almond milk, egg, maple syrup, and vanilla extract. Stir until well combined.
    3. Microwave on high for 1 to 1.5 minutes, checking for doneness after 60 seconds.
    4. Let the cake cool for a minute before topping it with oat milk whipped cream.
    5. Sprinkle chopped almonds and pecans over the top for a perfect, crunchy finish.
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  • No. 10

    Stuffed Cookie Butter Protein Dates

    Made with Cookie Butter Grass-Fed Beef Protein

    Cal
    105
    Protein
    5g
    Carbs
    10g
    Fat
    7g

    Per date

    • 1 scoop Cookie Butter Grass-Fed Beef Protein
    • 10 Medjool dates (pitted)
    • 5 tbsp almond butter
    • 4 tbsp dark chocolate chips (melted)
    • A pinch of sea salt (for sprinkling)
    • Optional: 2 tsp coconut oil — 1 tsp to the almond butter/protein mixture and 1 tsp to the melted dark chocolate to help with consistency

    1. Mix almond butter and protein powder until smooth, adding 1 tsp coconut oil if desired. Stuff the mixture into the pitted dates.
    2. Melt the dark chocolate (with 1 tsp coconut oil, if desired), then drizzle or dip the dates. Sprinkle with sea salt.
    3. Place on a parchment-lined tray and refrigerate for 10–15 minutes, or until the chocolate is set.
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  • No. 11

    Banana Nice Cream

    Made with French Vanilla Whey Isolate Ultra-CFM Protein

    Cal
    350
    Protein
    28g
    Carbs
    57g
    Fat
    1g

    Per serving

    • 1 scoop French Vanilla Whey Isolate Ultra-CFM Protein
    • 2 large ripe bananas, sliced and frozen
    • 1–2 tbsp almond milk or Califia oat milk (add more as needed)
    • Optional: chocolate chips for topping

    1. Add frozen banana slices, protein powder, vanilla, and 1 tbsp milk to a blender.
    2. Blend until smooth and creamy, adding more milk if needed.
    3. Enjoy immediately for a soft-serve texture, or freeze 1–2 hours for scoopable nice cream.
    4. Optional: top with chocolate chips.
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  • No. 12

    Pumpkin Chocolate Protein Mousse

    Made with Vanilla Bean Grass-Fed Whey Protein

    Cal
    390
    Protein
    64g
    Carbs
    20g
    Fat
    5g

    Per serving

    • 2 scoops Vanilla Bean Grass-Fed Whey Protein
    • 1 cup cottage cheese
    • 1 cup pumpkin purée
    • Pinch of sea salt
    • 1/3 cup chocolate chips or chocolate of choice (for shell)
    • Optional: vanilla extract, cinnamon, sweetener (maple syrup, honey, or brown sugar), smashed cookies (we used Catalina Crunch Vanilla Crème cookies)

    1. Blend cottage cheese, pumpkin purée, whey, salt, and any optional ingredients until smooth.
    2. Chill in the fridge for at least 30 minutes.
    3. Melt chocolate and drizzle over the mousse to form a cracked shell.
    4. Top with smashed cookies if using.
    5. Optional: top with chocolate chips.
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