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Protein Pancake Batter Waffles with Ice Cream | Myprotein Recipe

By Posted on 0 1 m read

Try out this macro-friendly protein pancake waffles. Utterly delicious, made even better with our protein ice cream.

Serves: 4
2.5 scoops Protein Ice Cream Mix
3 scoops Protein Pancake Mix
150ml milk (of choice)
1 tbsp. Coconut Oil (melted) (optional ? this makes your waffle a little crispier)
Handful blueberries
Drizzle Chocolate Sugar-Free Syrup

#1 In a mixing bowl, whisk together Protein Ice Cream Mix and 50ml milk. Pour into a Tupperware box and freeze for 2-3 hours, whisking up occasionally to prevent ice crystals from forming.
#2 When the ice cream is nearly set, it?s time to make your protein waffles! Whisk Protein Pancake Mix with 100ml milk and melted coconut oil until no lumps remain. Pour batter into a silicone waffle mould (or use a waffle iron if you own one). If using a silicone waffle mould, place a tray with a weight on top (like an oven-safe dish) so the waffles don?t rise.
#3 Bake at 220?C or 200?C for fan-assisted for 9-10 minutes or until golden brown at the edges.
#4 Remove from moulds, serve with protein ice cream and drizzle over melted chocolate. Easy!

Macros per serving:
Kcal: 186
Protein: 19g
Carbohydrate: 9g
Fat: 6g


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Healthy Chicken Fajitas Recipe | Natalie Jill

By Posted on 0 2 m read

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Healthy Chicken Fajitas Recipe
Love the simplicity of only using ONE pan for these healthy chicken fajitas! No multitasking and much easier cleanup. This recipe serves two. Who are you treating to this fiesta in your mouth? ?

This is also a great recipe to keep in mind when you are heading out to eat at your local Mexican Food restaurant. It?s possible to still eat out and stay on track to your goals! Just request the fajitas clean, and eat them without the tortillas, sour cream, and cheese!

Ingredients: (Serves 2)


1 tsp chilli powder
1 tsp ground paprika
1 tsp Himalayan salt
1 tsp freshly ground black pepper


8 oz boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each ? red, green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, halved and sliced from top to root
1 clove garlic, minced
2 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
1/2 avocado


Preheat oven to 400 degrees. Cover a 17 by 12-inch rimmed baking sheet with parchment paper.

For the seasoning: In a small separate mixing bowl whisk together chili powders, paprika, and salt and pepper. Set aside.

For fajitas: Spread bell peppers and yellow onion onto a baking sheet. Top with chicken strips then sprinkle minced garlic and seasoning evenly over chicken strips. Drizzle olive oil over top and toss everything to evenly coat. Spread into an even layer.

Cook in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry).

Once cooked, drizzle lime juice over the top of the tray and sprinkle with cilantro. Garnish with avocado slices.

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About Natalie: Hi everyone, thank you so much for subscribing to my channel! What I do is SIMPLIFY fitness and nutrition. My goal is to help you become your BEST YOU through un-processing your diet, training functionally and using your own body weight with limited time and busy schedules. Join me weekly here as I share workouts, tips, nutrition help, recipes, and more!

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