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RECIPES

Strawberry Cheesecake Froyo Bites

Ingredients:
- 70g of @mornflake oats
- 33g of dried cherries
- 30g of cashew nuts
- 10g of peanut butter
- 10g of date nectar
- 20g of dedicated coconut
- 100ml of savse smoothies super blue
- 35g of JST Jodie Strawberry Cheesecake JDiet whey

Method:
- For the base blend together all the ingredients.
- Spoon in to silicon cupcake cases and put in the freezer to harden.
- 20 minutes later, take them out and top with banana clusters.
- put back in the freezer to set for at least an hour

Berry frozen yogurt cupcakes; perfect in hot weather. A no bake fruity protein bar as the base, a yogurt and granola topping.

Enjoy!
Recipe provided by Hannah Potter.

 

Nutty Banana Ice Cream

Ingredients:
- 5 small frozen bananas
- 1 scoop JST Jodie JWhey (any flavour) whey powder
- 1 tbs of natural peanut butter

Method:
- Mix all ingredients until smooth.
- The key is to have frozen bananas then let them thaw for 15 minutes before creating the recipe.

Enjoy
Recipe provided by Agata Biernat.

 

Cherry Bakewell Protein Waffles

Ingredients:
- 1 scoop of JST Jodie JWhey black cherry whey
- 15g of coconut flour
- 15g of oat bran
- 1/2 a teaspoon of baking powder
- 75g of egg whites
- 1/2 a teaspoon of almond essence
- 50ml of cactus water (or any other liquid)

Method:
- Simply mix all of the dry ingredients together and then whisk together all of the liquid ingredients.
- Pour the liquid mixture in to the dry and mix.
- Leave to stand for 5 minutes before popping in to your waffle iron ( I have to grease mine).
- Cool for around 5 minutes.

Then serve how you fancy!

Thank you:
Recipe provided by Hannah

 

Raspberry Ripple Protein Truffles

Ingredients:
- 1 scoop of JST Jodie JDiet Raspberry Ripple diet whey
- 2 table spoons of Greek style yoghurt
- 3 table spoons of shredded coconut
- Dark chocolate
- Almonds

Method:
- Mix together the JDiet whey, yoghurt and coconut until you have a firm mixture.
- Roll the mix into small balls with your hands (MESSY).
- Place into the freezer for around two hours.
- Once the truffles are set melt your dark chocolate and top each truffle along with the almonds.
- Pop into the fridge and eat at your own pleasure.

Enjoy!

Thank you:
Recipe provided by katsfitjourney

 

Minute Cake

Ingredients:
- 1 scoop JST Jodie JWhey Chocolate Peanut Butter lean whey protein
- 10g raw cacao powder
- 1/2 tsp baking powder
- Enough almond milk to form a thick batter
- Granola
- Banana

Method:
- Mix all ingredients in a bowl.
- Simply microwave for 1 minute (more or less is dependent on desired texture).
- Served with Banana and Granola.
- Top with sugar free chocolate syrup.

This minute cake will definitely satisfy those chocolate cravings!

Thank you:
Recipe provided by charlieseats.

 

JDiet Oat Muffins

Ingredients:
- 55g honey
- 45g cold pressed coconut
- 40g unsalted butter
- 15g virgin olive oil
- 2 eggs beaten
- Good shake of cinnamon
- 100g oats
- 100g doves flour
- 2 scoops of JST JodieJDIET Chocolate Orange
- 50g chia seeds
- 50g pumpkin seed
- 50g plain choc chips
- 50ml rice milk
- 1/2 teaspoon baking powder

Method:
- Mix till blended. Easier with a blender.
- Put in muffin cases.
- 140 deg in electric fan oven for approx 25 mins till golden brown tops.
- Top with whatever you heart desires.

Thank you:
Recipe provided by Pamella Kay

 

Blueberry Muffin Overnight Oats

Ingredients:
- 1 cup of oats
- 1 cup of almond milk
- 1 scoop of JST Jodie JMeal Blueberry Muffin flavour
- Frozen blueberries
- Banana

Method:
- Mix them altogether.
- Pour in to a jar or bowl.
- Leave in the fridge overnight.
- Eat cold or alternatively, warm up in the microwave!

Hope you enjoy it!

Thank you:
Recipe provided by Sam Gillett

 

Chocolate Peanut Protein Pancakes

Ingredients:
- 1 banana
- 1/2 cup oats
- 1 scoop JST Jodie JWhey Chocolate Peanut Butter lean whey protein
- 1 egg
- A squeeze of agave
- A splash unsweetened almond milk

Method:
- Mix all ingredients together.
- Blitz until smooth.
- Pour mix into heated pan.
- Fry in a little coconut oil.
- Top with whatever you heart desires.

This protein is seriously so tasty and it makes such a thick pancake batter that makes the pancakes so fluffy and delicious!

Thank you:
Recipe provided by @joannalowy

 

White Chocolate & Coconut Protein Smoothie Bowl

Ingredients:
- 1 scoop/30g JST Jodie JWhey White Chocolate lean whey protein
- 3 small frozen bananas
- 150ml of coconut water
- 1 tbs of soy yogurt
- 15g of coconut shreds
- Banana

Method:
- Mix JWhey, bananas, coconut water and yoghurt until smooth.
- Serve into a bowl.
- Top with favourite topping e.g., strawberries, banana, berries, granola.

Thank you:
Recipe provided by Agata.

 

Banana Protein Pancake

Ingredients:
- 3 egg white + 1 egg (depending on your diet)
- 1 tsp cinnamon
- Stevia (as you like)
- 1/2 banana
- 1/2 scoop JST Jodie JWhey White Chocolate Whey

Method:
- Blend all together.
- Pour in the silicone case.
- Place in the oven for 15 to 20 min at 180 degrees.
- For filling I used 1/2  mashed banana and 1 tsp peanut butter.
- For covering a little water with JST Jodie JWhey White Chocolate Whey

Hope you enjoy it!

Thank you:
Recipe provided by healthy_fitmum

 

Protein Chunkies

Ingredients:
- 1 scoop of JST Jodie JDiet Raspberry Ripple Whey
- 2 table spoons of nut butter of choice 
- 200ml of almond milk
- Frozen raspberries
- 1 table spoon of chia seed
- Coconut to top 

Method:
- Melt the nut butter in a bowl over warm water.
- Once it’s nice and runny mix well with almond milk and the stir in the protein powder. I used Raspberries and chia seeds.
- Pour your mix in to a Tupperware box or similar and top with coconut.
- Leave in the freezer for a minimum of 5 hours.
- Once set cut and serve when you want. (keep stored in the freezer)

Thank you:
Recipe provided by katsfitjourney

 

Raspberry Ripple Protein Cookies

Ingredients:
- 1 serving of plain oats
- 1 scoop of JST Jodie JDiet Raspberry Ripple Whey
- 1 table spoon of sweetener
- 1 egg white
- Chia seed & raspberries

Method:
- Combine plain oats, Jdiet powder, table spoon of sweetner and egg white.
- Then added chia seed & raspberries (but you can whatever you like).
- Cook on 190 for 20 mins ....

Delicious! !

Thank you:
Recipe provided by katsfitjourney

 

Strawberry Delight

Ingredients:
- 3 Bananas
- 250ml Almond Milk
- 1 cup of chopped strawberries
- 1 scoop of JST Jodie JWHEY Strawberry Cheesecake Flavour

Method:
- Combine all ingredients in a blender, mix for at least a minute and serve.

ENJOY!

Thank you:
Recipe provided by Wandering Poppy

 

Nutty Espresso

Ingredients:
- 2 Frozen Bananas
- 1 scoop of JST Jodie JWHEY (Chocolate Peanut Butter)
- 1 tbsp of Whole Earths Crunchy Peanut Butter
- 1 Espresso shot of choice
- 100ml Alpro Unsweetened Almond Milk

Ingredients for Cacao Bark:
- 1 tsp of Nutriseed Cacao Powder
- 2 tsp of Coconut Oil
- 1 tsp of honey

Method:
- To start, its important you get your cacao bark in the freezer. Yes, the freezer!! Simply mix the melted coconut oil, cacao powder and honey together until combined.
- Prepare a plate, by covering it with cling film as this will help you remove the bark once it is set.
- Pour the cacao mixture and evenly spread. Place in the freezer.
- Next, add all other ingredients into a blender and mix until a thick creamy mixture is made.
- Remove the bark from the freezer and break into pieces to be used as decoration.
- Pour the thick smoothie into a cup/bowl and top with the cacao bark. You can also add other toppings like Nutriseed Chia seeds, some almonds, or frozen fruits.

ENJOY!

Thank you:
Recipe provided by Wandering Poppy

 

Nuts about Protein | Smoothie Bowl

Ingredients:
- 2 Frozen Bananas
- 1 scoop of JST Jodie Whey Protein(Chocolate Peanut Butter)
- 250ml Almond Milk
- 1 tbsp of Nutriseed Cacao Powder
- 1 tbsp Whole Earth Crunchy Peanut Butter
- 1 tsp Nutriseed Chia Seeds
- 1/4 cup of Frozen Berries

Method:
- I advise you to use a powerful food processor blender as the frozen bananas take a bit of oomph to process, however, a normal smoothie maker is fine, I just advise you to remove the bananas from the freezer at least 10 mins before blending so they can soften up.

I also advise you to peel the bananas and chop them into smaller pieces before placing into the freezer! Trust me, trying to cut/peel a frozen banana will make you age 20 years in a matter of 2 minutes.

  1. Pour the almond milk and frozen bananas into the blender and process until a creamy mixture has formed.
  2. Add the Whole Earth Peanut Butter, JST Jodie JWhey and Nutriseed Cacao Powder and continue to blend until everything is combined.
  3. Pour into a bowl and top off with your favourite treats. I used frozen berries and Chia Seeds!

ENJOY!

Nutritional Information: (per serving)
- Calories – 434kcal
- Protein – 31g
- Total Carbohydrates – 56.5g
- (of which is sugar – 27.9g)
- (dietary fibre – 9.2g)
- Fats – 13.2g
- (of which saturate – 2.6g)

Thank you:
Recipe provided by Wandering Poppy

 

Ingredients:
- 5 tablespoon sunflower oil.
- 200g diary free dark chocolate.
- 1 1/3 cups of gluten free oat flour (gluten free porridge which -is whizzed up to make flour).
- 3 heaped tsp cocoa powder.
- 1 cup of coconut Sugar.
- 2 scoops of Belgium Chocolate JMeal or White Chocolate JWhey Protein (your choice).
- Pinch of sea salt.
- 1 vanilla pod.
- 230ml almond milk.
- 1/2 cup ground almonds.

Equipment:
- Large mixing bowl.
- Table Spoon.
- Tea Spoon.
- Grease Proof Tray.
- Oven.

Method:
- Pre-heat the oven to 180°C.
- Melt 150g chocolate and let it stand to one side. Break the remaining 50g to use later.
- Mix flour, cocoa powder, salt, coconut sugar and protein powder.
- Halve the vanilla pod and scrape out the seeds and add to dry mixture.
- Add oil, milk and chocolate to the mixture.
- Add the broken chocolate and the ground almonds.
- Pour in to a greased proof dish. Bake for 20-25 minute at 180°C.

Thank you:
Recipe provided by @MissLouiseJane. I stole a vegan brownie recipe from a cookbook but just altered a few things to make it clean and full of protein goodness. (It is no longer vegan because of the protein but still veggie friendly).

 

Protein Cookies

Ingredients:
- 1 cup of almond butter.
- 1/3 cup agave syrup.
- 4 tbs almond milk.
- 1 tsp vanilla extract.
- 1/2 cup oat flour (I used gluten free oats and then grounded them up in a blender).
- 1 tsp Baking Powder.
- 2 scoops of JST Jodie Protein Powder (your choice, I used White Chocolate JWhey to give it a creamer taste).
- 1/3 cup of dark chocolate chips (I used diary free drops from Holland & Barrett).

Equipment:
- Mixer.
- Mixing bowl.
- Tablespoon.
- Grease proof paper.
- Baking tray.
- Oven.

Method:
- Mix all the wet ingredients together.
- Mix all the dry ingredients together and then slowly stir into the wet mixture.
- Add in the chocolate chunks.
- Once it is all mixed together you should be able to spoon out a small handful of dough and roll it in your palms to make a ball.
- Place this on a greaseproof paper lined baking tray and roll flat (about 1cm thick).
- Place in a pre-heated oven at 200°C for 12-15 minutes and then enjoy once cool.

Thank you:
Recipe provided by @MissLouiseJane X
 

Cookie Dough Balls Recipe

Ingredients:
- 3/4 cup almond meal or flour.
- 1 scoop (35g) JDIET Cookie Dough (Can also use JMeal, JWhey).
- 3 tbsp coconut oil.
- 2 tbsp unsweetened Alpro almond milk.
- 1 tsp vanilla extract.
- 1/4 cup chopped all natural dark chocolate chips.

Equipment:
- Large mixing bowl

Method:
- Mix all together, roll into approximately 15 balls.
- Place in freezer for 5-10 minutes then ENJOY!

Thank you:
Thanks to @BootyCampUK for this yummy recipe. X

 

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