Whey Protein Isolate

Serves 1

5 minutes

Calories 167

Protein 13g Fat 4g Carbs 22g Fibre 3g

Ingredients

10g equ Very Vanilla Whey Protein Powder

30g Vanilla Yoghurt

30g Mango

5g Desiccated Coconut

Method

1. Blend protein powder, mango and yoghurt in a blender until smooth. Pour into ice block molds and place in the freezer until frozen.

Serves 1

20 minutes

Calories 287

Protein 15g Fat 12g Carbs 29g Fibre 2g

Ingredients

12g Reduced Fat Margarine Spread

10g Golden Syrup

15g equ Very Vanilla Whey Protein Powder

20g Rolled Oats

3g Desiccated Coconut

10g Brown Sugar

¼ tsp Bi-Carb Soda

1 tsp Boiling Water

Method

1. Preheat the oven to 180ºC.
2. Place the margarine and golden syrup in a small pot and melt over low heat. Once melted add the bicarb and boiling water to the pot and stir to combine. Remove from heat.
3. Add all remaining ingredients to the pot and stir to bring together - add a  little more water if needed. Form into a ball and flatten onto a lined oven-proof tray. Bake for 10 minutes and allow to cool before eating.

Serves 1

5 minutes

Calories 273

Protein 32g Fat 2g Carbs 36g Fibre 3g

Ingredients

30g equ Classic Caramel Whey Protein Powder

100g Frozen Banana

200ml Skim Milk

10ml Sugar-Free Salted Caramel Topping

Method

1. Add all ingredients into a blender. Blend until the desired consistency is reached.

Serves 1

Calorie 410

Protein 22g Fat 18g Carbs 38g Fibre 4g

Ingredients

2 Weet-Bix

80ml Skim Milk

80g Sugar Free Vanilla Yoghurt

5g Nutella

10g equ Creamy Chocolate Whey Protein Powder

20g Milk Chocolate Melts

2g Coconut Oil

8g Chopped Hazelnuts

Method

1. Crush the Weet-Bix into a container. Whisk protein powder into the milk and pour over the Weet-Bix. Stir to combine.
2. Add yoghurt & Nutella to a bowl and mix until smooth. Layer on top of the weet-bix.
3. Melt the chocolate with coconut oil and stir through chopped hazelnuts. Pour on top of the yoghurt mix and place in the fridge to set.

Calories 348

Protein 31g Fat 12g Carbs 26g Fibre 18g

Ingredients

20g Chia Seeds (weighed dry)

5g Ground Flaxseeds

120ml Unsweetened Almond Milk

1 tsp Cocoa Powder 

30g equ Creamy Chocolate Whey Protein Powder

5ml Vanilla Extract

20ml Sugar Free Maple Syrup

120g Raspberries

Method

1. Combine the chia seeds, protein powder, cacao powder, milk, vanilla and maple syrup. Whisk until combined.
2. Cover and place in the refrigerator for at least 2 hours or until the mixture has thickened. For best results, refrigerate overnight.
3. When ready to serve, top with fruit.

Serves 1

Calories 468

Protein 39g Fat 12g Carbs 52g Fibre 13g

Ingredients

40g Rolled Oats

150ml Skim Milk

30g equ Creamy Chocolate Whey Protein Powder

10g Peanut Butter

5g Milk Choc Chips

120g Raspberries

Method

1. Whisk protein powder and milk together. Add to a pot with the oats. Cook over medium heat, stirring until oats are cooked and creamy.
2. Top with peanut butter, chocolate chips and fruit.

Serves 1

5 minutes

Calories 273

Protein 32g Fat 2g Carbs 36g Fibre 3g

Ingredients

30g equ Classic Caramel Whey Protein Powder

100g Frozen Banana

200ml Skim Milk

10ml Sugar-Free Salted Caramel Topping

Method

1. Add all ingredients into a blender. Blend until the desired consistency is reached.

Serves 1

Calories 313

Protein 17g Fat 7g Carbs 43g Fibre 4g

Ingredients

2 Weet-Bix

2g Shredded Coconut

10g equ Classic Caramel Whey Protein Isolate

100ml Skim Milk

15g Top ‘N’ Fill Caramel

15g Milk Chocolate Melts

Method

1. Add protein to the milk and whisk to combine. Crumble the weet-bix into a container, add coconut and top with the milk. 
2. Top with caramel and melted chocolate. Sprinkle with sea salt (optional) and place in the fridge until the chocolate is set.

Serves 1

Calories 561

Protein 31g Fat 15g Carbs 76g Fibre 4g

Ingredients

20g equ Caramelised Cookie Whey Protein Powder

30g White Self Raising Flour

1 tsp Baking Powder

30ml Skim Milk

1 Large Egg

5ml Vanilla Extract

20ml Sugar Free Maple Syrup

50g Vanilla Yoghurt

20g Lotus Biscoff Spread

120g Banana

Method

1. Place protein powder, flour and baking powder in a bowl. Stir to combine. Add egg, milk and vanilla extract to the bowl and whisk to combine. If too thick, add a splash of water.
2. Heat a non-stick pan over medium heat. Pour small amounts of batter into the pan at a time depending on the preferred pancake size. Cook on one side, until bubbles form. Flip and cook the other side until golden.
3. Top pancakes with melted Biscoff, maple syrup, fruit and yoghurt.

Calories 479

Protein 25g Fat 11g Carbs 68g Fibre 6g

Ingredients

2 Weet-Bix

90ml Skim Milk

15ml Sugar Free Maple Syrup

15g equ Whey Protein Isolate - Caramelised Biscuit

80g Vanilla Yoghurt

15g Lotus Biscoff Spread

1 Lotus Biscoff The Original Caramelised Biscuit

80g Banana

Method

1. Crumble up Weet-Bix and place at the bottom of a dish or cup. Add milk and maple syrup and mix well.
2. Combine protein powder and yoghurt. Add a layer of the yoghurt mixture on top of the Weet-Bix. Set in the fridge for at least 5 hrs or overnight.
3. Melt Biscoff spread in the microwave. Pour a layer on top of the yoghurt. Refrigerate for another 5-10 minutes to allow the layer to harden. 
4. Add sliced banana and a crushed biscuit on top before serving.

Makes 2 small muffins or one large muffin

Calories 319

Protein 20g Fat 5g Carbs 49g Fibre 2g

Ingredients

10g Plain Flour

½ tsp Cinnamon

1 tsp Baking Powder

15g equ Whey Protein Isolate - Caramelised Biscuit

10g Rolled Oats

1 Egg White

30ml Skim MIlk

5ml Vanilla Extract

15ml Maple Syrup

30g Banana

10g Biscoff Spread

Method

1. Preheat the oven to 180ºC and line a muffin tray.
2. Place all dry ingredients in a bowl and stir to combine.
3. Whisk all liquid ingredients together (except Biscoff) and pour into dry ingredients. Stir diced banana through and divide between muffin tray. Top with Biscoff spread.
4. Bake in the oven for 10-12 minutes or until a skewer inserted in the centre comes out clean.

Serves 1

Calories 561

Protein 31g Fat 15g Carbs 76g Fibre 4g

Ingredients

20g equ Caramelised Cookie Whey Protein Powder

30g White Self Raising Flour

1 tsp Baking Powder

30ml Skim Milk

1 Large Egg

5ml Vanilla Extract

20ml Sugar Free Maple Syrup

50g Vanilla Yoghurt

20g Lotus Biscoff Spread

120g Banana

Method

1. Place protein powder, flour and baking powder in a bowl. Stir to combine. Add egg, milk and vanilla extract to the bowl and whisk to combine. If too thick, add a splash of water.
2. Heat a non-stick pan over medium heat. Pour small amounts of batter into the pan at a time depending on the preferred pancake size. Cook on one side, until bubbles form. Flip and cook the other side until golden.
3. Top pancakes with melted Biscoff, maple syrup, fruit and yoghurt.