Crystal Davies

Crystal Davies

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8 followers
Crystal Davies
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This cashew chicken stir fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!

This cashew chicken stir fry is full of sauteed chicken, veggies and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!(Need To Try Drinks)

Chocolate Peanut Butter Cookie Dough Bites INGREDIENTS: 2 scoops PEScience PB Cup Protein, 2 tbsp oat flour, 2 tbsp coconut flour, 1 tbsp baking stevia, 1-2 tbsp peanut butter (melted), pinch of salt, 6 tbsp almond milk RECIPE: Stir all dry ingredients together, then add almond milk. Melt PB and mix in thoroughly. Combine well & let refrigerate for at least an hour. Form into cookie dough balls & top with more peanut butter

Chocolate Peanut Butter Cookie Dough Bites INGREDIENTS: 2 scoops PEScience PB Cup Protein, 2 tbsp oat flour, 2 tbsp coconut flour, 1 tbsp baking stevia, 1-2 tbsp peanut butter (melted), pinch of salt, 6 tbsp almond milk RECIPE: Stir all dry ingredients together, then add almond milk. Melt PB and mix in thoroughly. Combine well & let refrigerate for at least an hour. Form into cookie dough balls & top with more peanut butter

665 Likes, 31 Comments - 30%Off|PEScience|code "ALYSSA" (@bikini.barbie) on Instagram: “Good morning!! - 💥🍯Select Mini Sopapillas Pancakes🍯💥 INGREDIENTS 6 egg whites 1/4 cup Select…”

- Select Mini Sopapillas Pancakes INGREDIENTS 6 egg whites cup Select Snickerdoodle Protein cup oats 1 tsp baking powder cup unsweetened almond milk 1 dash salt 2 packets Truvia or Stevia cup unsweetened applesauce

Snickerdoodle Select Protein Cheesecake- INGREDIENTS: 30g Snickerdoodle PES protein, 220g Greek yogurt, 220g quark or cottage cheese, 7 egg whites, 2tbsp stevia. Bake in pre-heated oven (used is 2 loaf baking trays w/ non stick spray). Bake at 350 degrees C for 25mins (until center is wobbly). Once cooked remove from oven & allow to cool. For frosting use 50g Greek yogurt & 1tbsp of protein powder & top with fruit of choice. Enjoy!

Snickerdoodle Select Protein Cheesecake- INGREDIENTS: 30g Snickerdoodle PES protein, 220g Greek yogurt, 220g quark or cottage cheese, 7 egg whites, 2tbsp stevia. Bake in pre-heated oven (used is 2 loaf baking trays w/ non stick spray). Bake at 350 degrees C for 25mins (until center is wobbly). Once cooked remove from oven & allow to cool. For frosting use 50g Greek yogurt & 1tbsp of protein powder & top with fruit of choice. Enjoy!

Double Chocolate PB Fudge Bars! Brownie layer: 1can pumpkin purée, 2scoops PES protein powder, 6tbsp chocolate Muscle Egg/or 3egg whites, 2tbsp coconut flour, 2tbsp unsweetened cocoa powder, 2tbsp pb2 powder, 1tsp vanilla ext, 1tsp baking powder. PB layer: 4tbsp pb2 powder, 5tbsp water, 1/2tsp vanilla. In bowl mix brownie layer till combined, pour batter into 8x8pan sprayed w/ nonstick spray. In separate bowl mix PB layer. Place 5 dollops PB on top brownie layer & swirl. Bake @350 for 30.

Double Chocolate PB Fudge Bars! Brownie layer: 1can pumpkin purée, 2scoops PES protein powder, 6tbsp chocolate Muscle Egg/or 3egg whites, 2tbsp coconut flour, 2tbsp unsweetened cocoa powder, 2tbsp pb2 powder, 1tsp vanilla ext, 1tsp baking powder. PB layer: 4tbsp pb2 powder, 5tbsp water, 1/2tsp vanilla. In bowl mix brownie layer till combined, pour batter into 8x8pan sprayed w/ nonstick spray. In separate bowl mix PB layer. Place 5 dollops PB on top brownie layer & swirl. Bake @350 for 30.