INSTRUCTIONS

1. Preheat oven to 350°F (180°C). 
2. Lightly grease and flour a loaf pan. 
3. In a medium bowl combine pumpkin puree, egg whites, vegetable oil, water, and sugar. Whisk until well combined. 
4. In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix. 
5. Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top. 
6. Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don’t want to bake all the moisture out of it. 

Nutrition Facts 
 
You can easily get 16 slices out of this loaf. If so, each slice will score the following nutrition facts: 91 calories, with just 13 grams of carbs, 3 grams of fat and over 4 grams of protein.

The star ingredient of this shake is undoubtedly the cinnamon mocha flavor combination. The warm, spicy notes of cinnamon perfectly complement the rich, chocolatey flavor of the cacao, creating a truly decadent taste experience. And with the added protein powder, you can feel good about indulging in this delicious treat, knowing that it will help keep you satisfied and full of energy for hours to come. 

So fire up your blender and get ready to whip up a delicious and nutritious Cinnamon Mocha Protein Shake!

NOTES:

• I used freshly brewed espresso and stirred one teaspoon of honey in, but you may find this sweet enough with just the sweetness of the banana and NeoraFit Plant-Based Protein Powder in Natural Vanilla.

INSTRUCTIONS

1. Add all ingredients to a blender & blend until smooth.
2. Sprinkle with additional cinnamon, cacao nibs, or other garnishes if desired. 
3. Serve and enjoy!

Makes 1 serving

This Oatmeal Cookie Protein Shake is a high protein treat with bananas and old fashioned oats to fill you up and keep you full! 

NOTES:

• I used ½ a frozen banana for this. If you’re using fresh, add some ice.
• This recipe does not call for ice, but if you prefer a thicker shake, add some ice to get your desired consistency.

INSTRUCTIONS

1. Blend all ingredients until smooth.
2. Optional garnish: berries, a pinch of cinnamon, or a cinnamon stick
3. Serve & enjoy!

We love making cheesecake, but don’t love all the extra effort it takes to make a good one, which is why we went with cheesecake bars for this recipe rather than a traditional cheesecake.  

This recipe is so festive and much higher in protein than a regular cheesecake.

NOTES: 

• We baked the cheesecake alongside the apples to save time and rotated the baking dishes about halfway through so they would bake evenly. You could also add the apples to the oven about halfway through the cheesecake’s baking time since the cheesecake needs ample time to cool before you can top it with the baked apples.  
• We used gluten-free graham crackers to make the crust but you can easily substitute regular graham crackers. 
• We like Granny Smith apples for this for how the tartness balances the creaminess of the cheesecake, but you could also substitute Honeycrisp apples or use a combination of the two.

INSTRUCTIONS

1. For the crust, preheat the oven to 375. Line a 9-inch baking dish with heavy-duty aluminum foil with an overhang on at least 2 sides. Spray lightly with nonstick cooking spray. Mix all crust ingredients together in a medium bowl, making sure there are no chunks of graham crackers or lumps of brown sugar. Then pour the crust mixture into the dish and press into the bottom and sides of the pan. Bake the crust for ten minutes, then remove it from the oven and let cool slightly.  
2. Meanwhile, blend cottage cheese and Greek yogurt in a food processor until completely smooth. In a medium bowl, whisk eggs, vanilla, maple syrup, and almond flour. Add cottage cheese mixture to the bowl and stir well.  
3. Reduce oven temperature to 350. Pour the filling into the baking dish and bake for one hour.  
4. For the apples, peel, core, and thinly slice apples. Mix the rest of the apple topping ingredients in a large bowl. Toss apples in the mixture, then transfer to a baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil, then bake for another ten minutes.  
5. Allow the cheesecake to cool completely before topping it with the apples. Refrigerate until cold, at least six hours, or overnight. Then use the foil overhang to remove the cheesecake from the pan. Cut into squares, wiping the knife clean after each cut with a damp cloth.  
6. Serve & enjoy! 

These Personal Pumpkin Pecan Pies are totally vegan, gluten-free, and free of refined sugar so you can indulge without a side of guilt!

Make as is or double the recipe to bring to your next family gathering for the holidays!

Notes:

Make sure the coconut cream is fully combined. If it’s separated, microwave it for a few seconds.  

INSTRUCTIONS:

1. Preheat the oven to 350 degrees. 
2. In a food processor, add oats and pulse until you have a fine powder. Then add pecans and process until the nuts are finely chopped. Then add cinnamon, vanilla, cloves, salt, and maple syrup. Pulse until a dough forms. 
3. Grease a 12-cup muffin pan and scoop ¼ cup of the crust mixture into each cup. Press mixture into bottom and sides of each cup to form a mini pie crust. The mixture may extend beyond the cups of the pan, do your best to keep them even.  
4. Bake for about ten minutes, or until just slightly browned.  
5. Meanwhile, for the filling, mix maple syrup and cornstarch in a large bowl. Once thoroughly combined, whisk in pumpkin puree, coconut cream, vanilla, cinnamon, nutmeg, ginger, cloves, and salt.  
6. Scoop two tablespoons of filling into each mini crust and top with crushed pecan mixture. Then, return to the oven for about 35 minutes or until the outside is brown and the centers are set. 
7. Allow to cool for ten minutes before removing from pan, then place on a wire rack or in the refrigerator to cool for an additional 40 minutes. Serve & enjoy! 

INSTRUCTIONS

1. Preheat oven to 350F 
2. Combine eggs, melted butter, peanut butter, and protein powder until smooth
3. Add apple pie filling, cinnamon, vanilla extract, and salt just until combined
4. Pour mixture into graham cracker crust
5. Bake at 350F for about 35-40 minutes 
6. Cool well before slicing 

INSTRUCTIONS

1. In a small saucepan, combine oats, milk or water, half of the cinnamon, nutmeg and protein powder. Simmer over medium-high heat until liquid has absorbed into the oats, stirring frequently, about 5 minutes. Transfer to a serving bowl.
2. Spray a small skillet with oil and place over medium-high heat. Add diced apples and remaining cinnamon and cook until apples are soft, about 3-4 minutes.
3. Serve apples over oats along with pecans and almond butter.

INSTRUCTIONS

1. Preheat oven to 350 F. Pre-grease an 8 x 8 baking dish or line with parchment paper.
2. In a large mixing bowl, combine oats, baking powder, cinnamon and salt using a whisk and set aside. 
3. In another large mixing bowl, whisk together bananas, egg, vanilla extract, honey and almond milk.
4. Combined wet and dry ingredients using a spatula until you achieve a uniform batter. Gently fold in chocolate chips (optional).
5. Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for 15-20 minutes before slicing into squares.
6. Store in a container with a lid in the fridge or up to a week.

*For a no added sugar version of this recipe, you can omit the honey and chocolate chips

Boost it: add 2 T granola or a pot of yogurt with a sachet of NeoraFit Collagen Powder