JOIN THE MOVEMENT

Subscribe to join our growing community and be first in line for discounts, offers and new content!!!

ALSO GET A FREE PROTEIN POWERED POST WORKOUT MILKSHAKE RECIPE GUIDE FEATURING 10 MOUTH WATERING RECIPES!!!

Name
Email
SUBSCRIBE NOW
Wright Nutrition​​
Nutrition, The Wright Way

High Protein Dark Chocolate Brownies

What you'll need - 

  
Ingredients for the Brownies
  • 75g of protein powder (chocolate or vanilla flavour)
  • 280g or approximately 3 ripe to overly ripe bananas (the riper the better)
  • 25g of peanut butter (I used crunchy for extra texture)
  • 25g of Cocoa powder
  • 30g of cashew nuts
  • 15g of dark chocolate
  • 50g of blueberries
  • Stevia or another zero kcal sweetener (not necessary but helps with flavour)
  • A drizzle of unsweetened almond milk or coconut milk (personal preference😊)

Ingredients for the icing
  • 15g of dark chocolate
  • Stevia or another zero kcal sweetener (not necessary but helps with flavour)
  • Another drizzle of unsweetened almond milk or coconut milk
  

How to Prepare -

  
  1. Preheat the oven to 190°. Place baking paper in an ovenproof tray. I like my brownies quite large and thick so I used a rectangular bread tin for mine. This recipe makes 4 brownies however can also make 6 or even 8 depending on preference! (Kcals and macronutrients for 6 and 8 servings included at the end)
  2. Place the peanut butter in a bowl with a drizzle of milk. Pulse in the microwave until smooth and runny. Pulse it 20 – 30 seconds at a time maintaining a close watch!
  3. If you have one, add the bananas, protein powder, cocoa powder, peanut butter, cashews (only 15g and chopped up! You’ll need the rest to sprinkle on top), a good bit of sweetener and another drizzle of milk into a blender. Pulse until you get a silky, dark brown mix. Make sure there are no banana pieces left floating about either! If you’re like me and don’t have a blender you can just mash all these up in a bowl 😊 It takes time (and blood, sweat and tears) but it can be done! Add the blueberries in after and stir them through (DO NOT BLEND!)
  4. Add the mix to your pre-prepared ovenproof tray and bake for 25 – 35 minutes (the more spread out the less time it will take to cook). Check to see if it is finished by piercing the brownie mix with a sharp knife. If the knife comes out clean it’s ready and can be taken out to cool. Let the mix cool for around 45 to 60 minutes or until completely cooled (this should be sufficient time).
  5. Towards the end of the 45 – 60 minutes cooling period, place the dark chocolate squares and a drop (approximately as much as you’d put in a cup of tea or coffee) of your chosen milk in a bowl and microwave. Heat for 20 – 30 seconds a time stirring each time until you get a thick chocolate sauce/icing. Add more almond milk if required and some sweetener.
  6. Drizzle the chocolate mix over the cooled brownie mix (go crazy with it like I did), spread it over evenly and sprinkle the remaining 15g of cashews (chopped up) over. Leave them to cool for a few hours.
  7. Once they’ve cooled, cut into four, six or eight roughly equal servings.
  8. Try not to eat them all in one sitting 😉

High Protein Double Dark Chocolate Cookies

What you'll need - 

    
Ingredients for the cookies
  • Half (approx. 80g) of a ripe avocado
  • 2 ripe bananas (150g)
  • 70g protein powder
  • 25g of cocoa powder
  • 30g of dark chocolate
  • 50g of porridge oats
  • A drizzle of unsweetened almond milk

Toppings ideas! (Have around 170 – 180 kcals to play with here so just choose what you want and make it fit! 
  • Reese’s pieces
  • Smarties
  • Minstrels
  • Maltesers
  • Twirl bites
  • Oreo (broken up)
  • White chocolate buttons
  • Milk chocolate buttons 
  

How to Prepare -

  
  1. Preheat the oven to 190°. Place baking parchment over a baking tray.
  2. Blend together the avocado, banana, protein powder, cocoa powder, 20g of the dark chocolate (best to chop this up finely first), the oats and a drizzle (approx. 80 – 100ml) of the unsweetened almond milk. The mix should be quite thick.
  3. Dollop the mix evenly for 6 portions on the baking tray (making sure to leave plenty of room between each cookie as they get way bigger!)
  4. Don’t put it into the oven just yet! Finely chop up the 10g of dark chocolate remaining and sprinkle it evenly across the 6 cookie mix servings.
  5. Add your toppings of choice too before putting into the oven!
  6. Bake for about 20 – 25 minutes. Check to see if they’re ready or not by taking a knife (or other sharp utensil) and pierce the thickest point of the cookie. If the knife (or whatever you’ve used) comes out clean they’They’re literally ready to eat as soon as you take them out (but they’ll be pretty hot!) but can also be eaten chilled (my preference as the chocolate flavour gets much stronger 😊)
  7. Try not to eat them all in one sitting 😉

Chocolate Peanut Butter Protein Banana Bread

What you'll need - 

    
Ingredients for the Banana Bread  
  • 285g of Banana (ripe if possible)
  • 100g of porridge oats and or oat flour
  • 70g of protein powder (chocolate or vanilla flavour)
  • A teaspoon of baking powder
  • 50g of smooth peanut butter
  • 30g of cocoa
  • 45g of cashew nuts
  • A drizzle of unsweetened almond milk or coconut milk (personal preference😊)  
  

How to Prepare -

    
  1. Preheat the oven to around 180°. Line a bread tin with parchment paper.
  2. To make the oat flour all you have to do is blend your porridge oats until fine. You can buy oat flour but it tends to be way more expensive!
  3. Put the peanut butter in a microwavable bowl with a very small amount of almond milk. Pulse it in the microwave until melted and forms almost a sauce like texture.
  4. Add the oats, the banana (chop it up first to make it easier), whey, baking powder, cocoa, the melted peanut butter and chopped cashews to a bowl.
  5. Blend and or mix all these together to form a silky, smooth mix that is a bit sticky. We don’t want it to be extremely thick so you can add almond milk if necessary and this should help.
  6. Pour the mix into the pre-prepared bread tin and spread evenly. Place in the oven and bake for 30 – 40 minutes.
  7. Check to see if the bread is done by using a knife and or other sharp object to pierce through the loaf down to the bottom. If you remove the knife and it’s clean the bread is ready and if not just stick it back in the oven for a few more minutes.
  8. Once ready, take the loaf out of the tin and cut evenly into 8 – 16 servings. It tastes amazing with some low fat spread or even a cheeky bit of peanut butter 😊 Tried it with Nutella but it was chocolate overdose!
  

Protein Rich Caramel Millionaire’s Shortbread

What you'll need - 

    
Ingredients for the Millionaire's Shortbread
  
  • 120g of protein powder (vanilla flavour preferably)
  • 40g of coconut oil
  • 70g of oats
  • 70g of cashew/almonds
  • 15g of Peanut butter (smooth preferably)
  • 4 squares of Dark Chocolate (74 or 85%)
  • 45g of soft dates
  • 150mls of unsweetened almond milk
  1. 80ml unsweetened almond milk (shortbread base layer)
  2. 50ml unsweetened almond milk (caramel layer)
  3. 20ml unsweetened almond milk (chocolate layer)
  • Sprinkle of cinnamon (personal preference)
  
  

How to Prepare -

  
The Shortbread base
  1. Preheat your oven to around 180° and prepare a square or rectangular baking tray with baking parchment.
  2. Blend the almonds/cashews until they are ground down to a rough “flour” like texture. Do the same with the oats. If you’re not into doing they can both be bought already as flour but tend to be more expensive!
  3. Put 90g of protein powder, the nut and oat flour and a touch of cinnamon in a large mixing bowl and roughly mix together.
  4. Put the 40g of coconut oil in a separate microwavable bowl and pulse it in the microwave until fully melted.
  5. Add the melted coconut oil to the large mixing bowl as well as the almond milk and mix it all together. It should form a crumbly dough that sticks together a bit but not too much. If the dough is too crumbly simply add in a very small amount of almond milk and mix (and repeat if necessary) until you get the desired consistency.
  6. Press the dough evenly into your prepared baking tray to form the shortbread base.
  7. Bake for around 10 minutes (keep a close eye on this as we don’t want it to dry out!), take out and set aside to cool whilst you prepare the next layer.

The Caramel layer
  1. Add the dates into a large mixing bowl along with a splash of almond milk (approx. 50mls) and the peanut butter. Blend them together until you get a smooth yet sticky, sweet “caramel”. Personally, I blended together, then added 10mls more of almond milk before blending again to get more volume and less “stickier”.
  2. Spread the caramel over the now set shortbread layer and place in the fridge whilst you prepare the chocolate layer.

The Chocolate Layer
  1. Melt the chocolate with the 20ml of almond milk by pulsing in the microwave.
  2. Add the remaining 30g of whey to the melted chocolate and stir. This should make a very stick chocolate spread. If too sticky add in a little bit of almond milk but keep in mind the texture should be sticky/”gloopy” so as it’s spreadable yet thick once spread.
  3. Take the caramel covered, shortbread base out of the fridge and spread the chocolate over.
  4. Put in the freezer for 30 minutes then in the fridge for 30 minutes. Cut into 8 pieces and enjoy!
  
  

Rocky Road Protein Ice Cream Squares 

What you'll need - 

    
Ingredients for the Rocky Road Squares  
  • 70g of protein powder (chocolate or vanilla flavour)
  • 50g of coconut oil
  • 20g of cocoa
  • 20g of cashew nuts
  • 30g of mini marshmallows
  • 60g of cherries
  • A drizzle of unsweetened almond milk or coconut milk (personal preference😊)
  
  

How to Prepare -

    
  1. Put the 50g of coconut oil in a separate microwavable bowl and pulse it in the microwave until fully melted.
  2. Add the whey, cocoa and melted coconut oil into a mixing bowl and mix thoroughly. Add in some unsweetened almond milk or coconut milk until you get a thicker and smoother mix. You want it to be relatively sticky and not too “wet” and or “runny”.
  3. Add in the marshmallows, chopped cashew nuts, chopped cherries and a little bit of sweetener if you’d like (although this is already pretty sweet but I guess it depends on the brand of whey you use too!). Stir through until everything is mixed.
  4. Cover a baking tray with parchment paper and transfer the mixture from the bowl to the tray and spread out evenly. It doesn’t have to cover the whole tray either but this depends on how big the tray is and how many servings you want (we wanted 6 because we’re fatties and like them larger but this could make 8 – 10 I’d imagine).
  5. Put your rocky road mix into the freezer and let it chill until it has set (usually 60 – 90 minutes) and voila! Rocky road protein ice cream squares are ready to go 😊
  
  

Protein packed nutella stuffed muffins

What you'll need - 

    
Ingredients for the muffins
  • 70g of protein powder (chocolate or vanilla flavour)
  • 5 medium egg whites
  • 1 medium whole egg
  • 115g of oats
  • 40g of Nutella
  • A drizzle of unsweetened almond milk or coconut milk (personal preference😊)

Ingredients for the icing
  • 1.5 squares (or approximately 15g) of dark chocolate
  • Another drizzle of unsweetened almond milk or coconut milk
  
  

How to Prepare -

      
  1. Preheat the oven to 190°. This recipe makes six muffins so place 6 muffin cases in a muffin/cupcake tray.
  2. Grab a large bowl and place into it the protein powder, eggs and the oats. Mix these together and add in a drizzle of your chosen milk so the mixture isn’t too dry.
  3. Add enough mixture into each of the 6 muffin cases so that it covers the base (approximately 30% of the case itself). There should be plenty of mixture so don’t go too crazy, there needs to be a good bit of it left.
  4. Roughly divide the Nutella between the 6 muffins, dolloping it on top and in the middle of the mixture you’ve already added in.
  5. Evenly add the rest of the mixture to the 6 cases, make sure to cover the dollop of Nutella.
  6. Place these in the oven for 15 – 20 minutes.
  7. Muffins will rise a good bit so don’t worry! Take them out after the 15 – 20 minute mark and let them cool for 40 – 45 minutes.
  8. Towards the end of the 40 – 45 minutes cooling period, place the dark chocolate squares and a drop (approximately as much as you’d put in a cup of tea or coffee) of your chosen milk in a bowl and microwave. Heat for 20 – 30 seconds a time stirring each time until you get a thick chocolate sauce/icing.
  9. Drizzle the chocolate mix over the cooled muffins (be generous!) and then leave them to cool for a few hours
  10. Try not to eat them all in one sitting 😉