PROTEIN Pumpkin Pie

Protein Pumpkin Pie:


If you love pumpkin pie I guarantee you will love this PROTEIN packed pie.

Pre heat oven to 375 degrees F




2 tablespoons coconut oil (heaping)

¾ cup ground almond meal

2-3 tablespoons of coconut flour

stevia to taste.


Directions: Mix all ingredients in a bowl to make a paste. If too loose add a bit more of the coconut flour. Place in bottom of pie pan and bring up the edges of pan. Place in oven at 375 degrees F for 8-10mins. Until lightly browned. Be careful with coconut flour as it burns FAST.


Pie Filling:

1.5 cups Almond milk

1 tsp cinnamon

1 tsp of nutmeg

¼ tsp of salt

¾ can of pumpkin puree (preferred BPA Free liner can and organic)

4 scoops of Magnum Quattro protein powder vanilla

6 tablespoons of egg whites (beat to fluff)

Stevia to taste.



In a saucepan add milk, cinnamon, and nutmeg. Bring to a boil. Remove from heat and put in mixing bowl. Stir in pumpkin until blended. Then add protein powder and eggs until combined and not lumps. At this point you may add in stevia if necessary. (I don’t use it but if not sweet enough add). Place the filling in pie pan on top of crust. Then place in oven and bake for 20mins or until pumpkin filling has set. Should be firm to touch within reason. I tend to leave the center a little soft. Prevents over cooking and completes baking when resting. Cool and portion and/ or store in fridge.


Enjoy this amazing dish :)

October 07, 2015 by Erin Crawford

Protein Pancakes


  • 12 tablespoons of egg whites(beat two mins)
  • 2 tablespoons Vanilla
  • 1cup water mixed with any Magnum protein Flavor.



  1. mix all wet ingredients.
  2. then add in this mixture of dry:
    • 1/2 cup coconut flour
    • 1/2 teaspoon of baking soda
    • 2-3 packets of stevia to taste
    • 1/2 teaspoon of salt


February 26, 2015 by Erin Crawford

Chocolate Peanut Butter Protein Bars

Makes 10 servings


  • 10 scoops of vanilla or chocolate protein powder
  • 10 tablespoons of ground flax seeds
  • 10 teaspoons of sesame seeds
  • 10 teaspoons of ground chia seeds
  • 1 cup of coconut flour
  • ½ cup organic cocoa powder
  • 3 tablespoons vanilla extract
  • 1 can of pumpkin puree (100% pure pumpkin)
  • 1 cup of crunchy peanut butter
  • 2 cups of water ( start with one cup and then add more if necessary - we want the consistency very thick)


  1. Mix all dry ingredients in bowl. 
  2. Add rest of wet ingredients.
  3. Mix until all the lumps are nice and smooth.
  4. Place in large baking pan with one layer of saran wrap on bottom.  Place finished mixed dough in center.  T
  5. Take another large piece of saran wrap in over top and then begin to evenly spread the dough across.  If you want add lightly almond slivers on top. 
  6. Place in Freezer for 5 hours and continue to store.  Use as needed.


February 26, 2015 by Erin Crawford

Coconut Pancakes

  • 2 eggs, (at room temperature is best)
  • 1/2 cup of egg whites (at room temperature)
  • 1 cup milk (raw cow’s or coconut both work)
  • 1 scoop of vanilla or chocolate protein powder(MAGNUM works well) (Optional)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying


  1. Preheat pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine sifted coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Each pancake is just a few tablespoons of batter into pan. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.


February 26, 2015 by Erin Crawford