Your Whey Protein is unflavored and virtually tasteless- its also fat free, sugar free, carb free, and 100% natural. Use it to create one of the following recipes or to fortify your favorite foods and drinks with whey protein.
www.YOURWHEY.com
PROTEIN MUFFINS
Yield: 12 muffins (16 grams of whey protein per muffin)
1 1/2 cups YOUR WHEY (8 servings)
1 1/4 cups all purpose flour
1 tbsp baking powder
1 1/2 cups of milk
1/2 cup vegetable oil
Optional- one mashed banana
1 cup raisins (baking raisins will work best)
2 cups of bran
1/2 tsp of salt
1 egg
1/2 cup sugar (you can substitute with Equal sugar lite)
Sift flour, sugar, baking powder, salt, and YOUR WHEY together (for best results sift twice). In a large mixing bowl combine bran with milk and raisins (and banana if want) and let stand for 5 minutes. Add egg and oil and beat well. Add flour mixture stirring only until blended. Pour batter evenly into 12 greased muffin cups. Bake at 400 degrees for 20 minutes or until lightly browned.
Vegetable Dip
1 1/2 cups YOUR WHEY (8 servings)
12 ounce container of sour cream
1 packet vegetable soup mix
Your choice of food to dip: potato chips, mushrooms, celery, carrots, red pepper, green pepper, snap peas, tomatoes, broccoli, cauliflower, radishes, etc.
Mix the sour cream and vegetable soup mix together. Slowly stir YOUR WHEY into the mixture. Continue stirring until thoroughly combined and smooth.
Yield: 12 servings (approximately 15g of whey protein per serving)
Australian Muesli
1/3 cup YOUR WHEY Instant Whey Protein
3 tablespoons honey
1/3 cup dried apricots
1/3 cup currants
1/4 cup orange juice
1 cup plain nonfat yogurt
2 cups rolled oats
1 cup skim milk
1/4 cup shredded coconut
2 tablespoons sesame seeds
1 cup strawberries, hulled and cut in half
2 bananas, sliced on the diagonal
WHEY PROTEIN VEGGIE DIP
Yield: 12 servings (approximately 15g of whey protein per serving)
Step 1: Combine the rolled oats, YOUR WHEY, apricots, currants, orange juice, yogurt, honey, skim milk, and coconut in a large bowl. Cover and refrigerate for 2 hours or overnight.
Step 2: When ready to serve, stir through sesame seeds and top with strawberries and bananas.
(NOTE: Can be kept for 3 days if completed only up to step 1 and stored in the fridge.)
Vegetable Dip
1 1/2 cups YOUR WHEY (8 servings)
12 ounce container of sour cream
1 packet vegetable soup mix
Your choice of food to dip: potato chips, mushrooms, celery, carrots, red pepper, green pepper, snap peas, tomatoes, broccoli, cauliflower, radishes, etc.
Mix the sour cream and vegetable soup mix together. Slowly stir YOUR WHEY into the mixture. Continue stirring until thoroughly combined and smooth.
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