When it comes to eating healthy, we know that keeping things simple can be one of the best strategies for success. That’s why in our 60day Challenge we arm participants with as many easy-to-make — and prep-friendly — recipes as possible.
Below is a sneak peek at two of the new recipes launching with our next challenge, plus one of our fan favorites (hint: it’s the chocolate protein bars!). Try them for yourself.
If you find you’re in need of healthier food options — including snacks and indulgences — this program offers a recipe library full of great options. If you’re interested in participating in our next 60day, check out the upcoming challenge details here.
Chocolate Malt Shake
Makes one serving
Prep time: 5 minutes
- 8 oz. unsweetened coconut milk
- 1 serving chocolate Life Time Whey Isolate Protein powder
- 1 tbs. maca powder
- 1 tbs. cacao nibs
- 1 tbsp. sunflower seed butter (or preferred nut butter)
- 4 cups ice
- Place all ingredients into a blender and blend for one minute.
Nutritional Info: Calories 450 l Protein 33 grams l Fat 23 grams l Carbs 28 grams
Makes 12 muffins
Prep time: 10 minutes
Cook time: 16 to 18 minutes
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1/3 cup pure maple syrup
- 1 tbs. coconut oil
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 1/3 cup lemon juice (about 3 small lemons)
- 2 1/4 cups almond flour
- 1/3 cup tapioca flour
- 1 1/2 tbs. poppy seeds
- 1 tsp. baking soda
- 1/4 tsp. salt
- Zest of 1 lemon
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or grease with coconut oil.
- In a large bowl, whisk together the eggs, apple sauce, maple syrup, coconut oil, vanilla, almond extract, and lemon juice.
- In a medium bowl, combine the almond flour, tapioca flour, poppy seeds, baking soda, salt, and lemon zest. Add to wet ingredients, mixing with a large spoon or spatula until combined.
- Evenly distribute the batter into the 12-cup muffin pan so each cup is about three-quarters of the way full.
- Bake the muffins for 16 to 18 minutes, or until an inserted toothpick comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a cooling rack.
Nutritional Info: Calories 140 l Protein 4 grams | Fat 8 grams l Carbs 9 grams
Chocolate Protein Bars
Makes eight bars
Prep time: 25 minutes, including cooling time
- 1/2 cup unsweetened vanilla almond milk
- 1 cup natural chunky almond or peanut butter
- 2–3 tbs. raw honey, plus more to taste (optional)
- 1 1/4 cup vanilla or chocolate Life Time Whey Protein powder
- 2 cups gluten-free oats
- Optional: Melted 80 percent dark chocolate for drizzle
- In a medium pot, combine the almond milk, nut butter, and honey over low heat. Stir just until all ingredients are well combined and warmed through. Add the protein powder and oats. Stir to combine well. (If the mixture is too thick to stir, slowly add in additional milk.)
- Grease an 8×8 pan and press the mixture evenly into the pan. Drizzle with dark chocolate if desired.
- Allow the bars to cool completely before cutting into squares. Wrap in an airtight container and store at moderate room temperature for up to a week.
Nutritional Info | Calories 300 | Protein 17 grams | Fat 18 grams | Carbs 24 grams
*Note: Nutritional information does not include optional chocolate.