• LiveSculpted Recipes

  • Periodically, we will post our favorite LiveSculpted Recipes for you to try! Guaranteed to be easy, tasty, and Sculpt-Approved!

  • Vanilla Sprinkle Cookies - Made with Quest Protein
     
    Ingredients:
    1. 1 scoop Quest Vanilla Milkshake Protein Powder (28g)
    2. 1/2 cup canned white beans (chickpeas, garbanzo, navy…) (130g)
    3. 2 Tablespoons unsweetened applesauce (30g)
    4. 1 Tablespoon egg substitute (15g)
    5. 3 Tablespoons unsweetened vanilla almond milk (46ml)
    6. 1/2 teaspoon vanilla
    7. 1/2 teaspoon baking powder
    8. Sprinkles!!
    9. Sweetener of choice (3-5 packets)
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Drain and rinse beans.
    3. Puree beans with liquid ingredients. Add some additional egg or milk if necessary to get smooth.
    4. Stir in remaining ingredients.
    5. Use a silicone baking mat, parchment, or non stick spray. Drop batter onto cookie sheet. Top with sprinkles!
    6. Bake for 10 minutes. Keep a close eye on them! If you over-bake, they will dry out.

    Macros for batch (makes 12):

    Calories: 217. Fat: 1g.  Net Carbs: 9g (Total carbs: 25g) Protein: 29g.

  • Peanut Butter Chocolate Chip Protein Cookies Recipe

    Per 1 cookie:

    • 240 cal
    • 17 g fat (1 g sat)
    • 19 g carbs
    • 170 mg sodium
    • 3 g fiber
    • 13 g sugar
    • 9 g protein


    Serves 12

    Prep time: 10 minutes
    Cook time: 12-15 minutes

    Ingredients

    2 scoops (or a half-cup) vanilla protein powder
    1 large egg
    1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar)
    1 cup peanut butter, smooth
    Pinch of salt
    1/4 cup mini dark chocolate chips

    Preparation

    1. Preheat oven to 350ºF and line a cookie sheet with parchment paper.
    2. Place all ingredients in a medium size bowl and mix together using a wooden spoon. The consistency should be like typical cookie dough.
    3. Using a tablespoon cookie scooper, scoop 3 tablespoons of dough and roll into a ball. Then, flatten in your palm into a cookie shape. Place on cookie sheet and repeat.
    4. Use a fork to create the classic peanut butter criss-cross shape by lightly pressing onto cookie dough. Then, sprinkle with organic cane sugar and a pinch of salt.
    5. Bake at 350ºF for 12-15 minutes or until the cookies begin to turn golden brown.
    6. Let cool for at least 10 minutes to let the cookies harden.
    7. Storage: store in a tight ziplock bag or container in a cool/dark place OR for the longest storage, place in freezer.
  • Dark Chocolate Holiday Truffles

    Ingredients

    2 cups pitted dates (it helps if you soak them in hot water for 1-2 hours before using them)
    2-3 tablespoons unsweetened cocoa powder
    2 tablespoons coconut oil
    1 teaspoon vanilla, raspberry, peppermint or any flavor extract (try to purchase flavor extracts alcohol free)
    Sea salt to taste

    Instructions:

    1. Use a food processor or blender to combine the dates, cocoa powder, coconut oil and flavor extract. Combine until very soft.

    2. Coat your hands with coconut oil and roll into small balls or make into squares.

    3. Roll or dust with cocoa powder or other toppings such as coconut flakes or hemp seeds.

    4. Chill for 30 minutes before serving. Enjoy!

  • Post-Holiday Detox Smoothie

    Ingredients:

    1 cup water or coconut water
    2 bunches kale
    Juice of 1 lemon
    1 green apple, chopped
    2 pitted dates
    1 to 2 slices ginger
    1/2 cup of ice
    1 tbsp. hemp or chia seeds, optional

    Instructions: Combine all ingredients in a blender, and blend until smooth.