Ryno Power Protein Powder & Cereal

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  • 1 scoops Ryno Power Vanilla Protein
  • 8oz water
  • 1 cup of your favorite cereal (We like to use multi-grain cheerios)

1. Mix your vanilla protein powder and water together until smooth.
2. Pour over your bowl of cereal (instead of using milk).

Ryno Power Protein Pancakes

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  • 1/2 cup Pamela’s Baking Mix
  • 1 cup GF oats
  • 1/2-cup non-fat powdered milk
  • 2 cups Ryno Power Protein Powder
  • 2 tbsps baking powder
  • 2 tbsps ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups egg substitute (whites)
  • 3 cups water or coconut milk
  • 3 tsps vanilla extract
  • 1 1/2 oz nuts (if desired)

How to Make Mix

Grind oats in a food processor. Measure all dry ingredients into an airtight container, shake or whisk until well combined.

Combine egg substitute, vanilla and the coconut milk or water. Allow to stand at room temperature for 10-20 minutes. Wipe an 8 to 10 inch non-stick skillet with a very thin coat of vegetable or grape seed oil.

Heat pan to medium/medium high heat. Add pancake mix to egg mixture and gently combine. You may need a bit more water or coconut milk, as the protein powder may absorb more liquid. Don’t mix too vigorously or you’ll have a dense, flat pancake. Add more water if necessary to make a medium batter. (The thinner the batter the thinner and more dense the pancake will be. I prefer to keep the batter as thick as possible, so it just barely pours out of the cup. )

Fold in nuts and immediately pour into hot pan, cook until brown on one side, flip and cook until browned on the second side. Serve with Agave nectar or organic maple syrup.

Serves 6

Avocado and Egg Breakfast Pizza

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  • Gluten Free Pizza Crust, OR Greek or pocketless pita, or any kind of flat bread
  • Lemon
  • Ripe avocado
  • Organic egg
  • Sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil

Toast pizza crust or pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve. Best as healthy breakfast, afternoon snack or Sunday night dinner! *Add prosciutto, crumbled bacon or a sprinkling of feta over the top for a richer snack.

Avocado and Egg
Heat a non-stick skillet to medium low heat. Lightly spray with olive oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle (you will have leftovers!). Remove the seed and you can cut the center with a paring knife to be a little larger. Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. Season with salt and pepper and serve.