RASPBERRY MOCHA PROTEIN SHAKE

RASPBERRY MOCHA PROTEIN SHAKE

- 8 oz. egg whites (8 pumps or 1 cup)
- 4 oz. milk of choice or water (use less if a thicker shake is desired)
- 2 tbsp. chocolate sugar free, fat free instant pudding powder*
- 2 tablespoons sugar free raspberry syrup (or ½ cup raspberries)
- 1 packet of Stevia (or other natural sugar free sweetener)
- 5-7 ice cubes



1. Add all ingredients and pulse in a blender until smooth.

*Optional = substitute protein powder in place of pudding powder!

GRASSHOPPER PROTEIN SHAKE

GRASSHOPPER PROTEIN SHAKE

- 8 oz egg whites (8 pumps or 1 cup)
- 4 oz milk of choice or water (use less if a thicker shake is desired)
- 2 tbsp chocolate sugar free, fat free instant pudding powder*
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar free Vanilla syrup**
- 1 tablespoon sugar free Creme de Menthe syrup**
- 1 packet of Stevia (or other natural sugar free sweetener)
- 2 ounces (1/4 cup) espresso or very strong coffee – optional
- Fat Free Whipped cream

1. Add all ingredients (Not whipped cream) and pulse in a blender until smooth.
2. Top with Fat Free Whipped Cream (Reddi Whip = only 5 calories per 2 tbsp!)

* Optional = substitute protein powder in place of pudding powder!
** try Torani or DaVinci brands for these syrups (online or at grocers)

Bluberry & almond protein shake

Bluberry & almond protein shake !!!



INGREDIENTs


• 1/2 cup of eggwhites
• 1/2 cup unsweetened soya milk
• 1 cup mixed blueberries
• 2-4 ice cubes
• 2 Scoops of vanilla protein powder (though flavor of your choice)
• 5 Whole Almonds



HOW TO:
1. Blend all ingredients for 30 seconds on high power.
2. Enjoy within 30 minutes post workout

Chocolate Strawberry Banana Xtreme Protein Shake

Chocolate Strawberry Banana Xtreme Protein Shake

8oz Water or Nonfat Milk
Scoop of Chocolate Protein
3-6 Frozen Strawberries
1-2 Banana
3-6 Ice Cubes
1/2 cup 100% Pure Liquid Egg Whites 

Directions
Add 8 oz. of Non-Fat milk or water. Add one scoop of chocolate protein powder. Add three frozen strawberries, 1 banana, and three ice cubes and Egg Whites. Blend at high speed for 45 seconds. If too thin, you may add more strawberries.

*For Muscle gain - Double recipe.

A Few Tips
1. For a smoother shake, add ingredients to blender one at a time.
2. Always add liquids first, powder second, and ice last.
3. Add more liquid for a "thinner" shake and less for a "thicker" shake
4. Add more ice for an ice-cream-like consistency and less ice for a milk-like consistency.
5. Add more or less fruit or other ingredients to suit your taste.
6. Don't forget to count the calories you are adding to each shake.
7. More Egg Whites = More Protein.

Egg Whites Blueberry Oatmeal Pancakes

Egg Whites Blueberry Oatmeal Pancakes



WHAT YOU NEED:
1/3 cup of oats
1/3 cup, Egg Whites
1/2 cup blueberries
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon spice



INSTRUCTIONS:
1.Mix together oats, Egg Whites (unflavored), and blueberries with baking powder, vanilla extract and cinnamon in a bowl.

2.Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8″) skillet to help mold the batter into a “pancake” shape.

3.Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through).

4.Top with Sugar Free Maple Syrup and “I Can’t Believe It’s Not Butter” Spray (OPTIONAL!!!).

Protein Egg Nog for the Holiday

Healthy Holiday Egg Nog Smoothie

Easy and healthy recipe!

1/4 cup Skim Milk
1/4 tsp Rum Flavor Extract
1 cup Egg Whites (http://www.egg whites int.com)
2 Graham Crackers (crushed)
1 tsp Cinnamon
1 tsp Nutmeg Ice to taste

add all ingredients to blender and mix! (can add 2-4 ice cubes)

Egg Whites International is now a part of the Obesity Help Group.
If you, or someone you know is suffering from obesity and /or has undergone any kind of gastric bypass or bariatric surgeries, please refer them to our product and our offices.
Our product is well tolerated by bariatric patients and is highly recommended post op.

Egg White Stuffed Protein Pancakes

Egg White Stuffed Protein Pancakes



how do you get the egg white so nicely inside the pancake? Well, the first step is to make the egg patties using an egg ring. I used a 4″ ring for this recipe, with 2 egg whites each. Then set the egg white patties aside, and begin your pancakes.





Ingredients
Pancake batter:
4 large eggwhites (132g)
⅓ cup vanilla Warrior Blend protein powder (33g)
dash of ground cinnamon
Egg white filling:
6 large egg whites (198g)





Instructions
Spray your nonstick griddle and egg rings with cooking spray or rub a little coconut oil on them.
Preheat your griddle over a low flame.
Once griddle is hot enough (drops of water sizzle up), set your 4" egg ring(s) on the griddle. In each one, pour in two egg whites (66g).
While your egg whites are cooking, begin making your pancake batter by beating the egg whites, protein powder, and cinnamon until smooth and fluffy.
Once the egg whites are firm enough to flip, remove egg ring and flip the egg patty. Cook for another minute. Remove from griddle and set aside.
Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
Place one egg patty in the center, as in photo.
Top with another ⅙ of the batter, and spread to cover the bottom pancake layer.
Flip after about a minute.
Cook for another couple of minutes.
Repeat steps 6-10 to make two more stuffed pancakes.
Enjoy! These should stay good for several days in the refrigerator.

PROTEIN PUMPKIN PANCAKES

PROTEIN PUMPKIN PANCAKES


Make a large amount and put a few servings in the freezer.
Makes 7 servings or 35 small pancakes.
Ingredients:

2 cups oats
6 egg whites
2 eggs
1 cup cottage cheese
½ cup pumpkin puree (canned or make yourself, just boil some pumpkin flesh until soft, drain the water and mash)
Stevia granulated, to your own taste
1 teaspoon pumpkin spices (if you don’t have this you can use cinnamon with a bit of ginger and nutmeg)
Optional: sugar-free honey and chopped pecans


Directions:

Put all ingredients in a blender and blend for a few minutes.

Melt a bit coconut oil (or use non-stick baking spray) in a skillet over medium heat.

Depending on the size of your pan pour 4 to 5 little pancakes in the pan.

When the edges of your pancake turn gold/brown you can turn them this will be about 3 minutes. Turn and cook the other side for about 1-2 minutes.

Optional: serve the pancakes with honey and chopped pecans.

Nutritional info:
Per Serving (5 pancakes)

Calories: 177
Protein: 14 g
Carbohydrates: 19g
Sugar 2.5 g)
Fat: 5 g (saturated 1.4 g)
Fiber: 2.5 g