Magnum Quattro Salted Freakin' Caramel Pumpkin Protein Waffles

The Recipe


20g Magnum Quatrro Protein Powder (I used Salted Freakin' Caramel flavor)

40g Kodiak Protein Pancake/Waffle Mix (can substitute 30g oats-just blend all ingredients in blender)

1/2 cup pumpkin puree

50g egg whites

1 tsp. baking powder 

1/2 tsp. cinnamon 

1/4 tsp. nutmeg


Mix all ingredients and add water to consistency.

Pop in the waffle iron or make pancakes!


Top with whatever your heart desires! I used powdered peanut butter, strawberries, and ED Smith sugar free syrup this time. 


Macros (without toppings):


34 C 1F 40P

Cauliflower Proats (protein oatmeal)

The Recipe


150g riced cauliflower

30g Quick Oats

35g Magnum Quattro Protein Powder (I used Salted Freakin' Caramel)

65g liquid egg whites


*Toppings can vary! Here I used fresh raspberries and natural peanut butter.


On the stove top combine the cauliflower and water and let come to a boil. Drain off the water. Mash cauliflower. Add oats, protein powder, cinnamon, and more water. Put back on the stove (over medium heat). When the mixture is boiling and the water is almost all absorbed, turn to medium-low, add the egg whites, and stir rapidly until fluffy and amazing. Top with whatever your heart desires!

Macros (without toppings):

29 C 3 F 45 P

Magnum Quattro Vanilla Protein Smoothie Bowl

The Recipe


35g Magnum Quatrro Protein Powder (I used Vanilla Ice-Cream)

250ml unsweetened cashew milk (almond milk also works)

80g frozen banana

140g frozen mango chunks

(can use any frozen fruit that you have! Frozen berries are a lower carb option. I have even used frozen cauliflower with berries. It is a great thickener with no flavour!)

6-8 ice cubes


1 cup Kamut Puffs/Puffed Wheat Cereal

*Can top with whatever you'd like! Fresh fruit, more frozen fruit, shredded coconut, natural peanut/almond butter, cereal, etc.)


Place all ingredients in blender and blend on high FOREVER.


Pour into bowl and top with whatever your heart desires! 


Macros (with Puffed Wheat Cereal on top):


56 C 3F 35P