Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings
MACROS:
Calories: 300. Carbs: 38g. Fat: 8g. Protein: 34g.
Recipe by Kaizen Naturals Ambassador Michelle Garland.
]]>1 scoop | Kaizen Naturals Vanilla Bean Vegan Protein |
1 cup | Rolled Oats |
1 tbsp | Chia Seeds |
1 tsp | Lemon Zest |
1 cup | Nut Milk |
1/2 cup | Yogurt |
1 tsp | Vanilla |
pinch | Sea Salt |
1/2 cup | Blueberries |
]]>
Prep: 5 minutes
Cook: 0 minutes
Chill Time: 15 minutes
Total Time: 20 Minutes
MACROS:
Calories 273. Carbs: 20g. Fat: 8.6g. Protein: 30.5g
Recipe by Kaizen Naturals Ambassador Michelle Garland.
]]>1 scoop | Kaizen Naturals Vanilla Bean Vegan Protein |
1 cup | Blanched flour |
3 tbsp | Vegan butter or unsalted regular butter |
3-4 tbsp | Maple syrup |
1 tsp | Vanilla extract |
1 pinch | Sea salt |
1/4 cup | Mini chocolate chips |
Serves: 1
MACROS
Calories: 250 Carbs: 37.5g Fat: 3g Protein: 27.2g
Recipe by Clara MacLeod.
]]>1 scoop | Kaizen Naturals Vegan Protein - Vanilla Bean |
1/4 cup | Frozen cherries |
1/4 cup | Frozen strawberries |
1/4 cup | Frozen raspberries |
1/4 cup | Pomegranate seeds |
1 tbsp | Lime juice |
1/2 cup | Coconut water |
1 scoop |
|
1 scoop |
Almond flour (use the protein powder scoop) |
2 |
Whole eggs |
½ cup |
Skim milk or non-dairy milk of choice |
1 teaspoon |
Coconut oil |
Makes two servings.
MACROS
Calories (1/2 recipe): 302 Carbs:7g Fat: 20g Protein:24g
Recipe by Julie Germaine.
]]>Prep Time: 5 minutes
Serves 1
MACROS:
Calories: 270. Carbs: 44g. Fat: 5g. Protein: 25g.
Recipe by Michelle Garland.
]]>1 scoop | Kaizen Naturals Vegan Protein in Decadent Chocolate |
1 cup | Nut milk of choice |
1/2 | Banana, frozen |
1/2 cup | Pumpkin puree |
1 tbsp | Blackstrap molasses |
1 tsp | Chia seeds |
1/2 tsp | Vanilla extract |
1 tsp | Ground ginger |
1 tsp | Ground cinnamon |
1 pinch | Nutmeg |
3-4 | Ice cubes |
]]>
Makes one mini pie
MACROS (pie filling):
Calories: 300 Carbs:14g Fat: 22g Protein:34g
Recipe by Clara McLeod.
]]>1 scoop | Kaizen Naturals Vanilla Bean Vegan Protein |
2 tbsp | Peanut butter |
1 tsp | Vanilla extract |
1 pinch | Salt |
1-4 tbsp | Non-dairy milk of choice |
Topping Ideas:
Sliced banana
Granola
Chopped nuts and seeds
Nut or seed butters
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 servings
MACROS:
Calories: 260 Carbs: 41g Fat: 4.5g Protein: 16g
Recipe by Michelle Garland
]]>1 scoop | Kaizen Naturals Vanilla Bean Vegan Protein |
1 cup | Nut milk of choice |
1/2 cup | Water |
1/2 cup | Pumpkin puree |
1 cup | Rolled oats |
1 tsp | Pumpkin spice seasoning |
2 tbsp | Coconut sugar |
Serves: 2
Recipe by Lindsay Mustard.
]]>1 scoops | Kaizen Naturals Green Apple BCAAs |
1 cup | Water, flat |
1 whole | Apple, thinly sliced |
1/2 cup | Frozen cranberries |
2 tbsp | Lemon juice |
6 whole | Ice cubes |
1 can | Soda water or tonic water |
Makes 6 servings.
Recipe by Lindsay Mustard.
]]>1 cup | Cashews, whole |
1 cup | Dates, pitted |
1 scoop | Kaizen Naturals Vanilla Bean Vegan Protein Powder |
1 tsp | Cinnamon |
1/2 tsp | ginger powder |
1/4 tsp | Allspice and ground cloves |
2-3 tsp | Water |
Recipe by Lindsay Mustard.
]]>1 Scoop | |
1 | Banana - frozen |
1 TBSP | Cacao powder (or hot chocolate mix) |
1 Cup | Unsweetened chocolate almond milk |
4 | Ice cubes |
(Optional) Whipped cream & candy cane pieces |
Recipe by Lindsay Mustard.
]]>2 scoops | Kaizen Naturals Whey Protein in Decadent Chocolate |
3 | Eggs |
1 Cup | Canned Pumpkin |
1 | Banana - ripe |
1 Tsp | Vanilla extract |
2 TBSP | Butter - melted |
3/4 Cup | Blanched almond flour |
1 Tsp | Sea salt |
1/2 TBSP | Pumpkin Pie Spice |
1/2 Tsp | Baking powder |
1/4 Cup | Dark chocolate (chips or bar chopped) |
Blend all the ingredients except the chocolate chips and coconut oil together in a food processor until it forms a dough.
Use your hands to roll the dough into 1-inch balls and set in the freezer for 10 minutes.
Meanwhile, melt your chocolate chips and coconut oil by either using a double boiler or microwave. *If using a microwave, melt in 20-second increments, stirring after each increment until completely melted.
Using a fork, dip each ball into the melted chocolate until the whole ball is coated and set on a parchment-lined sheet tray. Once done, sprinkle with sea salt and store into the freezer for 15 minutes to set and harden.
If you have any leftover chocolate, fancy it up by drizzling it on top.
Store in an air-tight container either in the freezer or fridge and enjoy!
Recipe by Michelle Garland.
]]>1 scoops | Kaizen Naturals Vegan Protein in Decadent Chocolate |
1.25 Cups | Medjool dates (pitted) |
1/2 Cup | Sunflower seeds |
1/2 Cup | Pumpkin seeds |
1 TBSP | Chia seeds |
3-4 TBSP | Rolled oats |
1/4 Cup | Cacao powder |
2 TBSP | Nut milk of choice |
1 TSP | Vanilla extract |
1 Pinch | Sea salt |
1/2 Cup | Dark chocolate chips |
1/4 Cup | Coconut oil |
Recipe courtesy of Clara Macleod
]]>1 scoops | Kaizen Naturals Vegan Protein in Vanilla Bean |
1 TBSP | Coconut oil |
1/4 Cup | Coconut sugar |
1/2 Tsp | Cinnamon |
2/3 Cup | Soy milk |
1/2 Tsp | Apple cider vinegar |
1 Pinch | Salt |
1 Tsp | Baking powder |
3/4 Cup | Whole wheat flour |
If coating them in chocolate, melt chocolate and coconut oil on a double boiler or in a microwave. Allow chocolate to sit for a couple minutes. Remove the bites from the freezer and lightly coat in the chocolate. Once coated, place them back in the freezer for another 20 minutes.
Recipe by Tiana Pollari.
]]>2 scoops | Kaizen Naturals Vegan Protein in Decadent Chocolate |
1 Cup | Almonds (raw) |
2/3 Cup | Almond or other nut butter |
5 | Dates |
2 TSP | Ground coffee |
2.5 TBSP | Mini chocolate chips |
Chocolate Coating | |
3.5 TBSP | Chocolate chips |
1 TBSP | Coconut oil |
Recipe by Michelle Garland.
]]>1 Scoop | Kaizen Naturals Vegan Protein in Vanilla Bean |
1 Cup | Almonds milk |
1 Cup | Spinach |
1/2 | Banana (frozen) |
1 Cup | Peaches (frozen) |
1 TBSP | Chia seeds |
8 Servings. Per donut: Calories 150, Carbs 11g, Fat 9g, Protein 8g
With Greek Yogurt Frosting: Calories 174, Carbs 15, Fat 9g, Protein 10g
Recipe by Daniela DeFeo.
]]>Donuts
1 Scoop | Kaizen Naturals Whey Protein in Vanilla Bean |
1 Cup | Almond flour |
1 TSP | Baking powder |
1/8 TSP | Salt |
1 | Egg white |
1 | Whole egg |
1/4 Cup | Coconut oil |
2 TBSP | Greek yogurt |
1/4 TSP | Vanilla extract |
1/4 Cup | Honey |
1/4 Cup | Raspberries (mashed) |
Greek Yogurt Frosting:
1/2 Cup | Low fat plain Greek yogurt |
1 TBSP | Maple syrup |
1/4 Cup | Raspberries (mashed) |
Recipe by Clara MacLeod
]]>
1 scoops | Kaizen Naturals Vegan Protein in Vanilla Bean |
2 | Bananas |
1 TSP | Baking powder |
1 TSP | Vanilla extract |
2 TSP | Ground flaxseed |
3/4 Cup | Water or non-dairy milk |
1 Cup | Oats |
1 handful |
Dairy-free chocolate chips |
Stevia to taste |
Recipe by Clara MacLeod
]]>1 scoops | Kaizen Naturals Vegan Protein in Vanilla Bean |
2 TBSP | Flour of choice |
1/2 TSP | Baking powder |
1 pinch | Salt |
1/2 TSP | Vanilla extract |
3/4 Cup | Water or non-dairy milk |
Handful | Chopped strawberries |
1. Add the cashews to a food processor and pulse until they are a crumb-like consistency.
2. Add the dates, protein powder, cinnamon and sea salt and pulse again until the mixture is evenly blended.
3. While the processor is running on low, slowly add the water a tablespoon at a time until the mixture sticks together and forms a dough like consistency. Add the chocolate chunks and blend until combined.
4. Break the dough into small pieces and roll into bite sized balls. Place the balls in a glass container and store in the refrigerator for up to seven days.
Makes 12-15 bites—depending on how much of the dough you snack on 😉
Recipe by Lindsay Mustard.]]>2 scoops | Kaizen Naturals Vegan Protein in Vanilla Bean |
1.5 cups | Dates |
1.5 cups | Cashews |
1 pinch | Cinnamon |
1 pinch | Sea salt |
1 | Dark chocolate bar, chopped |
2-4 TBSP | Water |
Blend it all up (adding more liquid if a thinner consistency is desired) and serve!
Serves two!
Recipe by Clara MacLeod.
1 scoop | Kaizen Naturals Vegan Protein in Vanilla Bean |
1-2 | Frozen bananas |
1/2 cup | Frozen strawberries |
1 cup | Non-dairy milk |
1 TBSP | Coconut cream |
Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth. Enjoy!
Recipe courtesy of Michelle Garland.
]]>1 scoop | Kaizen Naturals Vegan Protein Powder in Chocolate |
1 | Frozen banana |
1 TBSP | Natural peanut butter |
1/2 cup | Ice |
1 | Espresso shot |
1/2 cup | Nut milk of choice |
1 | Medjool date, pitted |
1 TSP | Vanilla extract |
1 TSP | Maca (optional) |
Recipe courtesy of Lindsay Mustard.
]]>
1 scoop | Kaizen Naturals Whey Protein in Vanilla Bean |
1/2 cup | Frozen mango |
1/2 cup | Frozen banana |
1/2 | Avocado |
1/2 cup | Frozen kale |
1/4 | Lemon, juiced |
1/2 inch | Piece of fresh ginger |
1.5 cups | Water or milk of choice |
Recipe courtesy of Autumn Elise
]]>1 cup | frozen dark cherries |
1/2 cup | Milk of choice |
1/2 cup | Water |
1 scoop | Kaizen Naturals® Vegan Protein Chocolate |
Recipe courtesy of Clara MacLeod
]]>1/4 cup | almond butter |
1 scoop | Kaizen Naturals® Vegan Protein Vanilla |
1/6 cup | coconut sugar |
1 tsp | vanilla |
1/3 cup | water |
2/3 cup | flour of choice |
1 tsp | baking soda |
dash | salt |
chocolate chips | |
Himalayan pink salt |
Recipe courtesy of Lindsay Mustard
]]>1/2 cup | natural almond butter |
1 scoop | Kaizen Naturals ® Whey Protein Caramel Chocolate Chip |
1 tbsp | maple syrup |
1 tsp | vanilla extract |
pinch | sea salt |
4 squares | dark chocolate |
1/2 tbsp | ghee or coconut oil |
Recipe courtesy of Autumn Elise
]]>1 cup | ripe banana, mashed |
1/2 cup | sunflower seed butter, room temperature |
1/4 cup | maple syrup |
1/4 cup | coconut milk |
1 tsp | vanilla extract |
1/3 cup | cocoa powder |
1/4 cup | Kaizen Naturals® Vegan Protein Chocolate |
1/4 tsp | kosher salt |
Optional add ins: | chocolate chips, nuts |
Recipe courtesy of Lindsay Mustard
]]>1/2 | banana, frozen |
1/2 cup | frozen mango |
1/2 | avocado, frozen |
1/2 cup | frozen kale |
1 scoop | Kaizen Naturals® Vegan Protein Vanilla |
3 | ice cubes |
1-2 cups | almond milk (depending on desired thickness) |
2 tbsp | frozen blueberries |
1/4 | banana, sliced |
2 tbsp | frozen mango, thawed and chopped |
1 tbsp | cacao nibs |
2 tbsp | granola or cereal of choice |
1. Add all ingredients to a high-speed blender and blend until smooth. Enjoy!
Recipe courtesy of Michelle Garland
]]>1 1/2 cup | milk of choice |
1/2 cup | coconut yogurt |
1/2 cup | oats |
1 scoop | Kaizen Naturals® Whey Protein Caramel Chocolate Chip |
2 cups | strawberries |
1-2 tbsp | chia seeds |
1-2 tbsp | almond butter |
1 tsp | vanilla |
dash | cinnamon |
4-5 | ice cubes |
Recipe courtesy of Lindsay Mustard
]]>4 tbsp | dark chocolate chips, divided |
2 cups | hazelnut milk |
1 tbsp | cocoa powder |
2 tbsp | maple syrup |
1 scoop | Kaizen Naturals® Whey Protein Chocolate |
3 | ice cubes |
1 tbsp | peanut butter |
1 tbsp | hazelnuts |
whipped cream (optional topping) | |
chocolate shavings (optional topping) | |
sea salt (optional topping) |
Recipe courtesy of Michelle Garland
]]>1 1/4 cup | oats |
1/4 cup | almond flour |
1 scoop | Kaizen Naturals® Vegan Protein Vanilla |
1/4 cup | sliced almonds |
1/4 cup | pumpkin seeds |
1/4 cup | raw sunflower seeds |
1/4 cup | sesame seeds |
3 tbsp | chia seeds |
1/4 cup | dried cranberries |
1/4 cup | dark chocolate chips |
1 tsp | cinnamon |
pinch | sea salt |
1/2 cup | maple syrup |
1/3 cup | almond butter |
1 tsp | vanilla |
1 | egg (or flax egg) |