Gains-giving Recipes


  • 1/3 cup almond butter 
  • 1/3 cup water
  • 1/2 cup protein powder
  • 1/4 teaspoon ground cinnamon

Pumpkin layer:

  • 1/2 can pumpkin 
  • 1 teaspoon pumpkin pie spice 
  • 1/4 teaspoon sea salt 
  • 1/4 cup vanilla whey protein powder 
  • 1/2 cup water 
  • 1 large egg


  • Preheat oven to 325F 
  • Mix almond butter and water until combined.
  • Add protein and cinnamon. Mix well.
  • Spoon and press into a 7" square pan.
  • Bake for 12-16 minutes, just until cooked.
  • Meanwhile, mix pumpkin with spices and salt. Set aside.
  • Mix whey and water, and then pour into the pumpkin mixture. Mix to combine.
  • Add egg, and mix well.
  • Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).
  • Let cool completely. Run a knife around the edges and remove from pan before cutting.

Protein: 9g, 
Carbs: 5g 
Fat: 6g, 
​Calories: 112 (in two bars)



1. Preheat oven to 350
2. Roll out your quest bar and shape into a small pie crust (might need to microwave first)
3. Bake quest bar for about 7 or 8 minutes 
4. While the crust is baking, chop up and dice a small apple
5. In a bowl, add honey, brown sugar sweetener and cinnamon
6. Microwave the mixture for about 1 minute or until the apples are soft 
7. Take out the crust and put the apple mixture on top of it
8. Sprinkle it with some more cinnamon and if you want a "Protien crumble" on top, add a mixture of rolled oats, cinnamon, and honey! Enjoy!



  • 1-1/2 cup cooked sweet potato
  • 1 cup filtered water, separated
  • 2 Large eggs 
  • 1/2 cup vanilla whey protein powder
  • 3/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt



1.Preheat oven to 325F

2. In a medium bowl, mix almond butter with water until smooth.
Add in protein and cinnamon. Mix until combined.

3.Press into 9" pie pan.
Bake for about 10 minutes, then remove from oven.


1.Puree sweet potato with 1/2 cup water.

2.Pour into a bowl, and add eggs. Mix until smooth.

3.Combine with remaining ingredients (including the remaining 1/2 cup water) and mix well.

4.Pour into pie crust.
Bake for about 40 minutes, until the center of the pie is firm to the touch.

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