BEYOND the BLENDER BOTTLE. Your guide to using Afterburn in more ways than one!

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1 BEYOND the BLENDER BOTTLE Your guide to using Afterburn in more ways than one!

2 Whether you re in the mood for a protein shake or smoothie, waffles or pancakes or even COOKIES (yes you read that correctly), Afterburn is the answer! By incorporating this cold-pressed, grass-fed whey into some of your favorite foods, you re providing your body with essential nutrients that it needs to get you through your busy day and through your BBC workouts. PLEASE NOTE: The nutritional information and macro breakouts will vary based on the specific brand/quality of ingredients that you use. To plug in your exact recipe ingredients to calculate your specific nutritional info and macros, visit this website nalysis.php We love this resource! We recommend using the LoseIt app to track your daily fuel intake. 1 serving of Afterburn whey protein = 30g (2 scoops). Afterburn Protein Coffee 1 serving Afterburn whey protein 4 oz. unsweetened almond milk 8 oz. freshly brewed coffee DIRECTIONS: In s shaker bottle, mix together Afterburn and almond milk until fully blended. Pour Afterburn and almond milk into coffee cup with coffee. ENJOY! NUTRITION INFO: 140 cals; 24gP/7gC/3gF Afterburn Cinnamon Muffins 1 1/2 cups almond flour 1/2 cup of Afterburn 1 tsp. baking soda 1 Tbsp. cinnamon Pinch salt 3 medium carrots 1 cup unsweetened applesauce 1/2 cup real maple syrup 1 egg 1 capful of vanilla 2 Tbsps. coconut oil (melted) Combine all dry ingredients in large mixing bowl and set aside. In food processor add pealed carrots and process until fine. Add remaining wet ingredients and process until smooth. Combine dry & wet then bake at 350 for mins. I used a large muffin pan but mini muffins would be great too. Enjoy! Makes 12 muffins.

3 Chocolate Coconut Protein Muffins Ingredients: 2/3 cup oat flour ¼ cup unsweetened coconut flakes 1 serving of Afterburn whey protein 2 tablespoons cocoa powder 1 teaspoon baking powder 3 tablespoons coconut sugar (or sweetener of choice) ¼ cup unsweetened chocolate almond milk (or regular almond milk) 3 egg whites 2 tablespoons liquid coconut oil (or melted coconut oil) Preheat oven to 350 degrees F and place 8 silicone cupcake liners on a sheet pan. Whisk together egg whites, almond milk, and coconut oil in a mixing bowl until smooth. Add remainder of ingredients into the bowl and stir until well combined. Evenly divide cupcake batter among cupcake liners. Bake in the oven for minutes, or until center is cooked. Let cool and enjoy! Makes 6 servings; 1 serving is 1 muffin NUTRITION INFO: Macros for 1 serving: 126 calories, 6.5g protein, 12.8g carbs, 6g fat, 3.6g sugar 1.9g fiber

4 No Bake Almond Protein Balls Combine in large bowl: 3/4 cup all natural almond butter 1 cup uncooked rolled oats 1/3 cup raw honey, pure maple syrup, or agave 1 tsp. vanilla extract 2 servings Afterburn whey protein 1 Tbsp. unsweetened cacao powder 2 Tbsp. slivered almonds(optional) 3/4 cup unsweetened coconut flakes 1/2 cup dark chocolate/cacao chips Form into 1 inch balls. Use your hands to combine well, and form into round balls. Keep them refrigerated or frozen. Yield approx. 30 energy balls. NUTRITION INFO: 1 ball = 86 calories, 2.8gP/7.3gC/5gF No Bake Chocolate Walnut Protein Energy Bites ¼ cup unsalted walnuts ¼ cup oat flour (or whole wheat flour) 1 serving Afterburn whey protein 2 teaspoons dark cocoa powder ¼ cup dates, pitted 1/3 cup sugar free maple syrup (or regular maple syrup) 1 cup gluten-free rolled oats Optional Toppings: melted sugar free chocolate Preheat oven to 325 degrees F. Line a baking sheet with foil and spray with cooking spray. Soak dates in a bowl of water for 10 minutes and drain. Pulse walnuts in a food processor until a fine crumble forms. Add dates to walnut mixture and pulse until smooth. Add remainder of the ingredients, except rolled oats, to the food processor and blend until completely smooth. Scrape the sides of the bowl a few times to ensure the mixture is well combined. Spoon batter into a mixing bowl, stir in oats, and place in the fridge for 30 minutes. Remove from fridge and roll 2 tablespoons of batter into a ball. Repeat until 16 energy bites are made. Place bites on baking sheet and bake for 10 minutes. Remove from oven and serve immediately. Makes 16 servings; 1 serving is 1 energy bite. NUTRITION INFO: Macros for 1 serving: 82 calories, 2.9g protein, 14.6g carbs, 12.6g net carbs, 1.9g fat, 7.8g sugar, 2g fiber

5 Double Chocolate Peanut Butter Protein Cookies 1½ servings Afterburn whey protein 1½ tablespoons peanut butter powder 2 tablespoons unsweetened dark cocoa powder ½ cup almond meal flour ¼ cup Stevia 1 teaspoon baking powder 2 tablespoons all-natural peanut butter ¼ cup unsweetened chocolate almond milk (or plain almond milk) 2 egg whites 2 tablespoons sugar-free chocolate, melted Preheat the oven to 350 degrees F, line a sheet pan with foil, & spray with non-stick spray. Add peanut butter, milk, and egg whites to a mixing bowl and whisk together. Add whey protein, peanut powder, cocoa, almond flour, Stevia and baking powder to the same mixing bowl & stir. Make 16 even cake balls, using either a spoon or a small ice-cream scooper, and place them on the sheet pan. Bake in the oven for minutes. Let cool for 30 minutes. Drizzle each cake bite with melted chocolate. Enjoy! Makes 16 servings; 1 serving is one cookie with chocolate drizzle NUTRITION INFO: Macros for 1 serving 65 calories, 4.8g protein, 5.7g carbs, 4.6g fat, 0.5g sugar, 1.1g fiber Chocolate Chip Mint Frozen Yogurt 1 serving of Afterburn whey protein ¼ cup Greek yogurt 2 Tbsp. Enjoy Your Life Chocolate Chips 2 Tbsp. unsweetened cocoa powder 1 tsp. mint flavoring 1 cup unsweetened almond milk Blend all ingredients together in blender or food processor Serve immediately with a few chocolate chips sprinkled over the top Serving size is ½ of the Recipe. NUTRITION INFO: Calories: 210 Fat: 6.5g Carbohydrates: 26.13g Sugar: 11.8g Fiber: 2.5 Protein: 13g

6 Brownie Batter Overnight Protein Oatmeal 1 cup Unsweetened almond milk (or low fat milk of choice) 1/2 cup Plain low fat Greek yogurt (or mashed banana, or pumpkin) 2 Tbsp. Unsweetened cocoa powder (or more, to taste) 1/8 tsp. Salt 2 Tbsp. Baking stevia or 1/4 cup sweetener that measures like sugar [1] 1 cup Old fashioned oats 1/4 cup Afterburn Whey protein The estimated total time to make this recipe is 5-10 minutes. In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with chopped nuts or topping of choice if desired! Enjoy cold, or microwave for seconds to enjoy warm NUTRITION INFO: Servings, 2; 273 cal/serving; 20gP/40gC/6gF per serving; 5g fiber/serving; 6g sugar/serving Double Chocolate Banana Bread ¾ cup oat flour ½ cup spelt flour (you can substitute whole wheat pastry flour or regular all-purpose flour for the spelt) ½ cup almond flour 2 tablespoons dark unsweetened cocoa powder ¼ cup Afterburn whey protein ¼ teaspoon salt 1½ teaspoons baking powder 1½ large bananas, mashed 1 egg ¼ cup liquid egg whites ½ cup plain Greek yogurt ¼ cup unsweetened applesauce 1 teaspoon vanilla extract 2 tablespoons dark chocolate chips Preheat oven to 350 degrees and grease a bread pan. Combine flours, cocoa powder, whey protein, salt and baking powder in a large bowl and mix together. Mash bananas in a medium bowl. Add egg, egg whites, yogurt, applesauce and vanilla extract and whisk together. Pour wet ingredients into dry and stir together. Fold in chocolate chips and pour batter into bread pan. Bake for minutes until a toothpick comes out clean. Let cool for 5 minutes in pan and then remove bread and transfer to a cooling rack. Makes 6 servings. NUTRITION INFO: 149 calories, 5.2gP/27.2gC/2.4gF, sugar 6.7g

7 Sweet Potato Pancakes 2 servings of Afterburn Whey protein 2 Tbsps. of pancake or waffle mix 80g of mashed sweet potatoes 1/2 Tbsps. of coconut oil, some can be used to grease the waffle maker. 1 egg (can be left out, but they will stick a little more and not be as fluffy.) 2 egg whites The first thing you want to do is heat up your waffle iron. While it is heating you should begin adding ingredients to your bowl. This recipemakes two large Belgian waffles. Add all of your dry ingredients into the bowl first, then add the sweet potatoes, egg, oil and enough egg whites to create the correct consistency. Don t over mix, blend just enough to combine all ingredients. By the time you mix your ingredients your waffle maker should be hot and ready for the first batch. Use a little of your coconut oil to grease the waffle-iron and then pour enough of the batter to just cover the lower half of the waffle maker. Close your waffle-iron and wait until the steam has begun to clear or until your maker gives you the signal that the waffle is done, if that is an option on your particular brand. Remove your waffle from the iron and add your toppings. Fresh berries or a low sugar or all fruit jam (heated in the microwave to replace my syrup) are great options. NUTRITION INFO: For one full batch of this recipe, Total Calories: 515(for two full waffles); Total Fat: 12g; Total Carbs: 33g; Total Protein: 65g. Your macronutrient breakdown is 22% Fats,26% Carbs and 52% Protein