FAT LOSS RENEGADE FORMULA PROTEIN RECIPES www.RenegadeFormula.com Renegade Formula
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Renegade Whey Protein is a great way to get your Protein in without adding excess calories like other Protein Powders do. It Contains a massive 21.9g of premium whey protein (including an excellent amino acid profile) to support muscle growth. All this with just 2g of fat and 1.9g of carbohydrates! It provides 116kcal per serving Benefits over other Protein Powders include… •
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Only premium quality whey is used (NO other cheap protein sources have been added) Sourced from both whey concentrate and isolate for maximum effect EU and British sourced milk Hormone-free Non-irradiated Non-GMO TSE / BSE free (Transmissible Spongiform Encephalopathies / Bovine Spongiform Encephalopathy)
A 21g of Protein meaning that you can maintain, even lay down a little muscle whilst losing Fat and it comes in a Great Tasting Chocolate or Vanilla Flavour. You would usually mix a scoop with 250ml of water to get a tasty raspberry milkshake, but…Why Stop there In this Free Report I am going to share with you 12 recipes that you can use Fat Loss Renegade Formula in to make tasty meals, snack, pre-workout and post workout. You can purchase Fat Loss Renegade Formula Diet Whey Protein at any time online by visiting http://www.renegadeformula.com Like our Facebook Page to gain access on updates, offers and New Products https://www.facebook.com/pages/Renegade-Formula/157530374422454
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Simple Protein Pancakes (serves 1, makes about 4 small pancakes)
1 large egg
1/2 cup egg whites (about 3 egg whites) 1 scoop of Renegade Premium Whey Vanilla Protein powder or experiment with 25 – 30g of almond flour 1/2 tsp of baking powder
Combine the egg and egg whites then add the protein powder and baking powder plus sweetener if needed. Heat some coconut oil in a frying pan over a medium high heat and pour out the batter to form small pancakes. Flip when the underside becomes firm and keep warm under the grill until all the batter is used up. Serve with smoky bacon and almond butter
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Chocolate Flavoured Homemade Protein Bars
Ingredients (Makes around 6 Bars)
4 scoops Renegade Premium Whey Protein Powder Chocolate Flavour 3/4 cup Raisins 1/2 cup Peanut Butter 3/4 cup Almond Milk 3 cups Gluten Free Oats
Cooking Instructions Combine all ingredients in a bowl and mix well. Spread in a 9x9 baking pan lined with parchment paper. Place in the refrigerator and allow to set overnight. Cut into 6 equal squares.
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High Protein Flapjack
Here’s a list of the ingredients you’re going to need:
Oats Renegade Premium Whey Protein Chocolate or Vanilla Flaxseed Quinoa Flaked Almonds Natural Peanut Butter Coconut Oil Vanilla Extract About 165g of Fat Loss Renegade Formula, 70g/2.5oz Oats 50g/1.75oz Quinoa – yes, uncooked quinoa 30g/1oz Flaxseed 20g/0.75oz Flaked Almonds
Put your liquid ingredients into a separate bowl in the following quantities:
70g/2.5oz Melted Coconut Oil 120g/4oz Natural Peanut Butter
1 Teaspoon Vanilla Extract
Add your liquid ingredients to the dry ingredients and give it a good mix. If it’s too dry to bind together, add a max of 50ml/3 tablespoons of water to moisten it a little.
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Cook on 190 degrees for 15-20 minutes and leave to set in the fridge over night
Sweet or Savoury Crepe and Peanut Butter Balls Peanut Butter Balls are easy to make. Knead a Scoop of Renegade Formula Premium Whey into natural peanut butter then Keep them in the fridge for a quick snack.
Beat together two eggs and 3 tbsp milk. Add about one scoop of protein powder, so the batter has a runny consistency. Cook a thin layer on a nonstick pan over medium heat. Fill with baked apples. For a savoury crepe, stuff with mushrooms, spinach, and goat cheese. For a baked apple filling: 1. Preheat oven to 350 degrees. 2. In a shallow baking pan, combine the slices from two apples, a dash of cinnamon, a dash of nutmeg, 2 tbsp melted butter, and a drizzle of olive oil. 3. Cover with aluminium foil and bake until apples are tender, about 45 minutes.
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Protein Doughnuts
1 whole egg 1 egg white 1/4 cup cashews (or almonds or macadamia nuts) 1/8 cup coconut flour
1/Scoop Renegade Premium Whey Chocolate or Vanilla 1/8 cup Gluten Free oats 1/8 cup almond milk (or rice milk or carton coconut milk)
1/2 bar (50 grams) dark chocolate (85 % Cacoe but anything over 70% is Fine) Instructions
1. Preheat oven to 340 degrees F (170C). 2. Blend eggs, cashews, flour, protein powder, oats, and almond milk. 3. Once blended, pour batter into donut tray. 4. Bake donuts for 20 minutes or until inserted knife comes out clean. 5. While donuts are cooling, melt chocolate. (It's best to do it in a glass bowl over boiling water.) 6. Once chocolate liquifies, pour it over donuts and then transfer the donuts to the fridge so the chocolate can set.
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Fat Burning Protein Smoothies
The Fat Burner Protein Smoothie 12 ounces water or unsweetened almond milk 1-2 scoops Renegade Premium Whey Chocolate or Vanilla 8 strawberries 1 tablespoon raw almond butter or ground flaxseed 6 ice cubes Mix in a blender for 30 seconds. Tropical Delight Smoothie 12 ounces water or orange juice 1-2 scoops scoops Renegade Premium Whey Vanilla 1/4 cup each of as many fruits as you can find in the fridge 1 banana 6 ice cubes Mix in a blender for 30 seconds. Pre Workout Smoothie 8 to 12 ounces water 1-2 scoops scoops Renegade Premium Whey Chocolate or Vanilla 1 banana 6 ice cubes Mix in a blender for 30 seconds.
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Post Workout Shake 1 Scoop of scoops Renegade Premium Whey Chocolate or Vanilla 250ml Water Breakfast Rise and Shine Smoothie
12 to 16 ounces fresh squeezed orange juice 2 scoops scoops Renegade Premium Whey Vanilla 1 banana 1/4 cup Greek yogurt 2 teaspoons organic vanilla extract 1 tablespoon ground flaxseed (optional) 1 tablespoon lecithin (optional) Blend together for 30 seconds.
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Vanilla and Chocolate Protein Cookies
Ingredients
2 medium ripe bananas, mashed
2 scoops (60g) scoops Renegade Premium Whey, One Scoop Chocolate and one scoop Vanilla
1 cup Gluten Free oats
2 tbsp natural peanut butter, unsalted & softened
2 tbsp chocolate chips, 70% Cacoe at least
Directions 1. Preheat oven to 350 degrees. 2. Combine all ingredients together adding chocolate chips the last. The batter consistency depends on how ripe are your bananas. It's OK if it's runny. 3. Spoon mixture onto a baking sheet lined with parchment paper. Bake for 12 minutes. Cool for 5 minutes on the cooling rack. 4. Store in the fridge for up to a couple of weeks or freeze in an air tight container for up to a month. The best way to defrost them is in a microwave. That way the moisture and softness is restored.
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