Directions:

1. Heat oven to 350 degrees
2. Whisk eggs, water, oil and vanilla extract in a large bowl
3. Add sweetener (if using) pro(zero) baking mix of your choice to wet ingredients and stir until completely combined
4. Pour batter into a lightly greased cupcake pan or cupcake pan lined with liners. Fill each cup 2/3 full
5. Bake on center rack for 15-20 minutes or until a toothpick comes out clean. If using cupcake liners, let cool to prevent cupcakes from sticking to the paper
6. Frosting: 1 Tbsp of PB2, 1 scoop Vanilla Pro(Zero) add a little bit of water and mix all together in small bowl until its mixed perfectly

Macros: (Without FROSTING) 110 Calories = 5g protein, 15g carb, 11 fat
With Frosting: 155 Calories = 20g protein, 20g carb, 13g fat

Directions:

1. Preheat oven to 350ºF
2. Whisk eggs and Chobani Blueberry Yogurt in a large bowl.
3. In a separate bowl, mix the 30g of Blueberry Scone Pro(Zero), the 120g of Bob's Red Mill Pancake Mix, the 3g of Baking Powder, and the 1/4 tsp of Sea Salt.
4. Combine both wet and dry ingredients into one bowl.
5. Add the 1/2 Cup of Cashew Milk
6. Add 85g of Blueberries. 
7. Lightly grease the baking pan and pour in the bead batter. 
8. Bake at 350ºF for 25 to 30 minutes (ovens may vary) 
9. Check that bread is thoroughly cooked by sticking a toothpick in the top center. If it comes out clean, it is ready. 
10. Enjoy! 

Macros: 7g of Fat, 112g of Carbohydrates, 35g of Protein

Directions:

1. Beat Cream Cheese, Milk and Greek Yogurt with a small whisk until it becomes fluffy and starts to thicken.
2. Last add in egg and beat slowly to hold all the moisture inside the cake when microwaving to bind everything together and prevent air bubbles/cracking.
3. Transfer to a circular Tupperware container and microwave on medium power for 3 - 3:30 minutes until outsides start to harden and middle will bubble. (every microwave will differ)
4. Finished Cake will be slightly runny in middle but let it cool for a bit outside of microwave and then place in fridge overnight, it will harden up perfectly and be ready to eat.

Calories/Macros: Cals - 358, Fat – 6g, Carbs - 24g, Protein - 52g

Directions:

1. Boil 1- 1 ¼ cup of water with ½ cup of rolled oats.
2. While waiting for your oats to boil, grate ½ zucchini (Adding zucchini is not required for this recipe, but it will add a lot of volume to your oatmeal without compromising the taste!)
3. Once the oats reach a boil, add in the grated zucchini and mix together for 1 minute
4. Add in the pumpkin puree and keep mixing for another minute or until the oats reach the desired consistency
5. Lastly, add the cinnamon and protein powder to provide the oats with delicious flavor!
6. Add your favorite toppings and enjoy!

Directions:

1. Mix all of the ingredients above into a bowl until it reaches a batter consistency.
2. Place batter in the refrigerator for 3-5 minutes while you heat up your pan on medium.
3. Lightly spray the non-stick pan with cooking spray
4. Cook the pancakes for ~1.5 - 2 minutes on each side (flip when batter starts to bubble)
5. Top you pancake stack with your favorite toppings!

Directions:

1. Place the dry ingredients into a bowl
2. Grate ½ zucchini and add to the flour. Mix in the egg and water, and combine until it reaches a batter consistency
3. Place batter in the refrigerator for 3-5 minutes while you heat up your pan on medium.
4. Lightly spray the non-stick pan with cooking spray
5. Cook the pancakes for ~1.5 - 2 minutes on each side (flip when batter starts to bubble)
6. Top you pancake stack with your favorite toppings!

Directions:

1. Rinse, dry, and peel the chickpeas (They have an outer “skin” layer that you need to remove before placing the chickpeas in the food processor. This seems tedious, but necessary for the right consistency
2. Add the rest of the ingredients (minus the chocolate chips) into the food processor and blend until it reaches a cookie dough consistency. You may need to slowly add to nut butter to ensure it blends smoothly
3. Add the vegan chocolate chips and refrigerate.

Directions:

1. Wisk together the egg, milk, cinnamon, pumpkin and protein powder until well combined
2. Heat a non-stick fry pan on medium heat and spray lightly with cooking spray
3. Soak bread sliced on each side in the liquid mixture
4. Cook the soaked bread slices for 2-3 minutes on each side until lightly browned
5. Add your favorite toppings and enjoy!

Directions:

1. Mix dry ingredients HPN Pro(zero), ground flaxseed, stevia, baking powder, cinnamon and pumpkin pie spice into a small microwave safe bowl (or mug/container of choice)
2. Mix wet ingridients pumpkin puree, cashew milk and vanilla extract until well incorporated into the same bowl or first in a separate bowl and then pour into the dry ingredients
3. Place in microwave and set on 4-6 minutes depending on strength of microwave
4. Set mug cake aside and allow to cool
5. While the cake is cooling put cream cheese in a small microwave safe bowl
6. Heat cream cheese for 10-15 seconds in microwave (until soft enough to mix)
7. Remove cream cheese and mix in stevia
8. Once cooled, top the cake with the cream cheese mixture
Drizzle with syrup, sprinkle with cinnamon and Enjoy!