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NRX Protein French toast
Ingredients
- 1 Scoop NRX – Chocolate
- 1 1/4 Cup Egg Whites
- 1 Cup Almond Milk
- 1 Pinch Salt
- 1 Pinch Cinnamon
- 1 tsp Vanilla extract
- 1 Tbsp Sugar
- 2 Tbsp Grapeseed Oil, separated
- 2 Tbsp unsalted Butter, separated
- 4 Slices Bread
- 1/2 Cup assorted fresh Berries
- 1 Tbsp Maple Syrup
Instructions
- In a medium bowl, lightly beat egg whites, G ESSNTL Protein Powder, milk, salt, cinnamon, vanilla, and sugar.
- Pour onto a shallow baking dish and add bread slices. Turn to coat and press lightly to allow it to soak up mixture.
- Let soak for 10 minutes then flip bread and soak second side.
- In a large skillet heat 1 tbsp. of butter and 1 tbsp. of grapeseed oil over medium heat.
- Carefully lift 2 slices of bread into skillet and cook until golden brown and the center of the bread feel springy when pressed down on it, about 2 minutes per side. Repeat for additional slices.
- Top with fresh fruit and maple syrup.
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NRX Chocolate Cookie Bites
Ingredients
- 1 Scoop NRX powder – Chocolate
- 1 Tbsp Peanut Butter
- 1 Tbsp Cookie Crumbs
- 1/4 – 1/2 Cup Water (adjust to achieve dough-like consistency)
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Mary D’ PB n J Smoothie
Ingredients
- 1 Scoop NRX – Vanilla
- 1 Banana
- 1 Cup Raspberries
- 1 Tbsp Peanut Butter
- 1/2 Cup Ice
- 1/2 Cup Water or Almond Milk
- Add all ingredients to blender and blend to desired consistency.
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NRX Blueberry Delight
Ingredients
- 1 Scoop – Vanilla NRX
- 1 Cup Blueberries
- 1/4 Cup Quick Oats (dry)
- 1 Tbsp Almond Butter
- 1/2 Cup Ice
- 1/2 Cup Water
Instructions
- Add all ingredients to blender and blend to desired consistency.
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NRX Clean Green Smoothie
Ingredients
- 1 Scoop Vanilla NRX
- 1 Cup Baby Spinach
- 1 Peeled Apple
- 1/2 Cup White Grape Juice
- 1 Cup Ice
Instructions
- Add all ingredients to blender and blend to desired consistency.
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CHOCOLATE PUDDING
Ingredients
- 1 Scoop Chocolate NRX
- 1 Cup Whole Milk
- 1 tsp toasted Coconut shavings
Instructions
- In a small bowl, combine G ESSNTL Recovery Powder and milk. Whisk vigorously to desired consistency. Pour into serving glass. Top with coconut shavings.
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