Olympian Recipes


By Jaquelyn Kastelic

1/4 cup unsweetened coconut flakes
1-2 scoops ON Gold Standard 100% Whey Vanilla or Banana Cream Protein
6 whole eggs, 2 egg whites
1 tablespoon coconut oil
1 whole banana
Cinnamon to preferance
Flax meal
Liquid vanilla Stevia
Maple syrup

1. Preheat your pan to 300 degrees
b. In a bowl mix eggs, 1/4 cup coconut flakes, 1/2 of a mashed up banana, 1/2 drop liquid Stevia
c. Melt coconut oil in microwave and add to mix
d. Stir in flax meal and protein to a desired creamy consistency
e. Add cinnamon
f. Pour on pan and cook a few minutes on each side
g. Once all pancakes are made, slice up the remaining 1/2 banana and top the pancakes with 0 calorie maple syrup
* Makes 8-10 pancakes

Ice Cream
By Tobias Young

1 scoop ON Platinum Tri-Celle Casein Protein
1 teaspoon Stevia
1 cup almond milk
1 tablespoon glucomannan
1 tablespoon unsweetened baking coca (if chocolate flavor desired)

a. Place all powdered ingredients in bowl or shaker cup
b. Add almond milk and stir/shake until unified
c. If you have an ice cream maker; pour in mix, add 1 cup of water and run for 30 minutes
d. If you do not have an ice cream maker, pour mix into a small zip lock bag and close
e. Fill a separate large zip lock bag with ice
f. Add 1/2 cup of plain salt to the large zip lock bag with ice, close and let sit for 10 minutes
g. Remove small zip lock bag and contents will be thick ice cream consistency
h. Place small zip lock bag inside larger zip lock bag of ice and salt, close and shake for 10 minutes
i. You can also place the small zip lock bag in the freezer for additional time to increase thickness and decrease temperature


By Christina Larson

6 oz chicken breasts
1 cup of quick oats
1 teaspoon chili powder
1 teaspoon cayenne pepper
3 egg whites

a. Preheat your pan to 350 degrees
b. Blend (in blender) - oats, chili powder, cayenne pepper
c. Beat egg whites in bowl.
d. Coat chicken breast in egg white mixture.
e. Cover chicken with blended oats.
f. Bake for 35 min (or longer for extra crispy).
Serving tip: Use BBQ sauce for dipping and add green beans on the side

Decadence Delight
Protein Pudding

By Frank Fata

1 scoop Platinum Tri-Celle Casein Chocolate Decadence
1/4 cup chia seeds
1/4 cup cottage cheese
1/2 cup rolled oats
1 tablespoon almond butter

a. Blend it all up until thick like pudding
b. Place in freezer for 5 minutes


By Mercedes Perez

4 egg whites
1/2 cup of quinoa
1/2 cup of chopped tomatoes
1 tablespoon of all natural salsa

a. Mix egg whites, tomatoes, and quinoa in a bowl
b. Place the mix in a non-stick pan and heat on medium until bottom is slightly brown
c. Place in the broiler until top dries out (3-5 minutes)
d. Serve it with salsa

Protein Bars

By Amber Passini

1-2 teaspoons of Stevia powder
1 4 oz. jar baby food applesauce (I used unsweetened applesauce)
2 teaspoon ground cinnamon
1 1/2 teaspoon. ground ginger
1/2 teaspoon. ground clove
1 teaspoon. baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla extract
4 large egg whites
1 15 oz. can of raw pumpkin
2 cups oat flour (I just grind old fashioned oats in a food processor)
2 scoops ON Gold Standard 100% Whey Vanilla or White Chocolate protein
1/2 Cup almond milk (I used unsweetened almond milk)
1/2 Cup chopped walnuts (optional)

a. Preheat the oven to 350
b. Spray a 9 X 13 Pyrex dish with non-stick spray
c. Combine first 11 ingredients and mix well
d. Add the final 3 ingredients and mix together
e. Spread batter into the Pyrex dish and bake for 30 min

High Protein
Ezekiel French Toast

By Noah Siegel

2 slices of Ezekiel bread
3 egg whites
1 teaspoon cinnamon
1 scoop ON Gold Standard 100% Whey Cinnamon Graham Cracker protein

a. Spray pan with non-stick spray and place on medium heat
b. Combine egg whites, protein powder, and cinnamon together in a large casserole dish
c. Place a slice of Ezekiel bread in mixture and let it sit until thoroughly saturated with mixture - flipping so each side gets covered
d. Place bread in pan, turning so both sides get done before the center. Make sure temperature is low enough to cook thoroughly without burning
e. Remove from pan and let cool for about 2 minutes and add toppings


By Jennifer Delgado

2 slices of Ezekiel bread
1 - 2 scoops Platinum Hydrowhey Vanilla
6 tablespoons liquid egg whites
1/2 cup water (pour in slowly so it won't be too watery)
1/2 teaspoon vanilla extract (optional) on the protein mixture
3-5 sweet plantains slices
1/4 teaspoon of cinnamon

a. Spray pan with non-stick spray
b. Mix protein powder, water, liquid egg whites and vanilla extract (optional) until thick
c. Pour into a glass bowl slowly so it doesn't separate
d. Place slices of sweet plantains on top
e. Sprinkle on 1/4 teaspoon of cinnamon
f. Place oven at 350 degree for 10 minutes
g. Take out and let it cool

Mocha Cappuccino
Cinnamon Cheesecake

By Ana Starodubtseva

2 eggs, 3 egg whites
6 oz 1% fat farmer cheese
4 oz -Fat free Philadelphia Cream Cheese
4 scoops ON Gold Standard 100% Whey Mocha Cappuccino
3 tbl spoons of raw cacao powder
4 teaspoon Trivia
2 tbl spoons ground cinnamon
1 teaspoon Baking powder
4 teaspoon ON Fitness Fiber
1/2 teaspoon vanilla extract
1 shot fresh espresso
Sauce: Optional
5 oz raspberries
2 tbl spoons coconut oil

a. Blend egg white separately from yolks until foamed
b. Add yolks, Truvia, cacao powder, cinnamon, baking powder, ON Fitness Fiber and protein powder and mix with blender
c. Mix 1% fat farmer cheese, Philadelphia Cream Cheese to other ingredients without using a blender (you should see pieces of farmer cheese in dough)
d. Place the dough in a baking form and bake for 30 minutes

Sauce: Optional
a. Heat the pan with coconut oil
b. Mix berries with Truvia in a bowl and cook on medium heat for 3-5 min till you see the juice coming out from berries
c. When cheesecake is ready, place it in a fridge for 2 hours. Serve with warm berry sauce on top

Leave a Comment
Oct 06, 2013
This is awesomeeeee!!!!!!!!
Thnks team ON your the best.