13 of Steve Flintoff's Pro JYM Recipes

My name’s Steve Flintoff, and I’ve been a member of the JYM Army since 2016. I love working out. I love JYM products, I love food, and I also love to cook. One thing that’s really important to me is being able to combine those things, so I’m able to enjoy the foods I love and still have them fit within my daily macros. I am a former bartender turned fit foodie—my mind is constantly swirling with recipe ideas. I like to create easy to make, macro friendly, high protein, low carb versions of all my favorite foods so that I can enjoy them guilt-free—without sacrificing any of their flavor. Nutrition is the hardest part of living a fit life. What’s more, I constantly see people struggling to hit daily macro goals or continue following a dietary plan altogether, just because they simply aren’t enjoying what they eat. Food is such a source of joy for me, so I hope that by sharing ways to make delicious, healthful foods I can help them ensure long-term success in sticking to their nutrition plans and achieving their fitness goals.

Stay #JYMArmyStrong! You can follow me on Instagram @flintmiester
 

Pro JYM Edible Brownie Batter

1 scoop Chocolate Mousse ProJYM

12g PB Fit

tablespoon Walden Farms Pancake Syrup

1/4 cup unsweetened vanilla almond milk

Dash cinnamon

Pinch salt

Combine all ingredients into a bowl and mix thoroughly. Microwave for 30 seconds, pull and stir and microwave for 30 more seconds and enjoy.

Macros: 6F/10.5/C/30P

Pro JYM Brownie in a Mug

1 scoop Chocolate Mousse ProJYM

12g PB Fit

2 teaspoons cocoa powder

1/2 teaspoon baking powder

Dash cinnamon

Pinch salt

1 tablespoon Walden Farms Pancake Syrup

1 large egg

1/4 cup unsweetened vanilla almond milkmilk

Combine all dry ingredients into a bowl and mix well. Combine all wet ingredients into a separate bowl and beat egg until incorporated. Add the wet to the dry ingredients and stir until there are no clumps in batter. Pour batter into a greased bowl and microwave for 60-90 seconds. Enjoy immediately.

Macros: 11.5F/12C/37P

Pro JYM Boneless Buffalo Wings

2 tablespoons Frank’s Buffalo Wing Sauce

2 chicken breasts, cut into small nugget sized pieces

25g Banana Cream Pie ProJYM

46g egg whites

42g Pork Rinds, Hot & Spicy or BBQ flavor, crushed

First, you are going to create a little wing factory. Put the chicken, ProJYM, egg white, and pork rinds each in a separate bowl and make an assembly line.

1. Toss the chicken in the wing sauce

2. Using your left hand, take a wing and coat with ProJYM, then dip in egg white

3. Now with your right hand, coat chicken in the crushed pork rinds

4. Move to nonstick cookie sheet. Repeat for reps until all chicken has been “breaded”

5. Spray tops of chicken with cooking spray, this will help them crisp in the oven. Bake for 10 minutes at 400º, flip and cook for 10 more mins.

The recipe should make 2 servings.

Enjoy!

Macros: 11F/1C/66.5P

Pro JYM Low Carb Pancakes

3 large eggs

1 scoop ProJYM flavor of choice

1 single serving container (170g) nonfat plain Greek yogurt

1 ounce Almond Milk

1 teaspoon baking powder

Dash cinnamon

1 teaspoon vanilla extract

Combine all ingredients into a bowl and whisk together. Cook on a greased griddle or pan like regular pancakes. Flavor combinations are infinite. Get creative with different flavors of ProJYM for Sugar Free Jello Pudding Mix.

Macros: 18F/10C/57P

Pro JYM Zucchini Bread

First, it is important that all your ingredients are at room temperature!

1 medium Zucchini, grated

1 scoop Caramel Macchiato ProJYM

30g Coconut Flour

9g Stevia or Zero Cal Sweetener

2 Large Eggs

28g Coconut Oil, melted

1 teaspoon Baking Powder

1 teaspoon Vanilla Extract

1/2 teaspoon Cinnamon

Mix together all the ingredients except the zucchini in a bowl, once all mixed in add in grated zucchini. Pour into a greased loaf pan. I used two mini loaf pans, so I would either double the recipe or just make a thicker loaf next time. Bake at 350° for 30 mins. Remove from oven and let cool in pan for 5 mins then remove to cooling rack. Slice up a piece of heaven and put whatever you want on it!

Macros for 1 slice: 7.5F/5C/7P

Pro JYM Pumpkin Bread:

170g Pure Pumpkin Purée (NOT pumpkin pie filling!)

1 scoop Caramel Macchiato Pro JYM, Tahitian Vanilla Bean would be good as well. Sorry not sorry but chocolate and pumpkin do not go together.

30g Coconut Flour

9g Stevia or Zero Cal Sweetener

2 Large Eggs

28g Coconut Oil, melted

1 teaspoon Baking Powder

1 teaspoon Vanilla Extract

1 teaspoon Pumpkin Pie Spice

In a bowl, beat together wet ingredients, except pumpkin. Add in dry ingredients and pumpkin and mix well. Pour batter into a greased loaf pan, I happened to use two mini loaf pans. Bake for 28-30 mins at 350°. Let cool in pan for 5 mins Althea remove to cooling rack.
 

Macros for 1 slice (makes 6 servings):
7.5F/6C/7P

Pro JYM Chocolate Chip Cookies

2 scoops ProJYM, flavor of choice

20g Coconut Flour

40g Sugar Free Apple Sauce

40g Pure Pumpkin

60g Walden Farms Pancake Syrup

30g Milk

92g Liquid Egg Whites

1 teaspoon Vanilla Extract

1 teaspoon Baking Powder

6g Zero calorie sweetener

30g Dark Chocolate Chips

Nuts and other add-ins optional

Combine all ingredients into bowl and then add in any extras you want. Spoon onto a cookie sheet into equal sized portions and bake at 400º for 8-10 mins. Be sure to let them cool completely, as they will continue to cook after you pull them. Enjoy JYM Army!

Macros per cookie (makes 8): 2.5F/5.5C/8P

Pro JYM Edible Cookie Dough

1 scoop Tahitian Vanilla Bean ProJYM

12g PB Fit

4 tablespoons almond milk

1 teaspoon vanilla extract

Dash cinnamon

Pinch of salt

Add in whatever you want after: chopped nuts, coconut, Walden Farms, marshmallows, chocolate chips, it's up to you!

Mix all dry ingredients into a bowl. Slowly add in milk one tablespoon at a time until the dry ingredients start to absorb it. You do not want to have it soupy. Once all the milk is worked in, chill in fridge or freezer for 20-30 mins and sprinkle with salt.

Macros: 5F/8.5C/30P

Chicken Pizza Crust

12.5 oz can of chicken, drained

28g shredded or grated Parmesan cheese

1 large egg

1. Drain the canned chicken. The goal is to get as much moisture out as possible.

2. Spread out the chicken on a baking sheet lined with a silicone mat. If you don't have a silicone mat, a cast iron skillet would make a great stand-in. Bake at 350º for 10 mins.

3. After 10 mins, remove chicken and put in a bowl with the Parmesan. Beat the egg in a separate bowl and pour over chicken and cheese and mix well. This would be the time to add any spices to the crust. Additionally, increase your oven temp to 500º

4. Pour the chicken “dough” onto the baking sheet. Place parchment paper on top and flatten put using a rolling pin, or a bottle of OmegaJYM or VitaJYM. You can go as thin as you want here.

5. With a spatula, press any loose chicken bits that got away back into the crust to tighten things back up. Bake the crust for 8-10 mins at 500º

6. Remove crust from oven. Assemble your pizza masterpiece with whatever toppings fit your macros or your heart desires. Bake one more time at 500º for 6-8 minutes.

Macros: 16F/0.5C/53P

Pro JYM Ice Cream Donuts

Get creative with flavor combos! You can use different flavors of ProJYM and ice cream!

Ingredients:

35g Almond Flour

20g Coconut Flour

1 scoop ProJYM, flavor of choice

100g Low Calorie Ice Cream (weigh out frozen), flavor of choice

1 Large Egg

70g Egg Whites

30g Walden Farms Pancake Syrup, the chocolate would be delish too

4g Stevia

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Vanilla Extract

Dash Cinnamon

Directions:

1. Preheat oven to 350º. Mix coconut flour, ProJYM, stevia, baking soda & powder, and cinnamon in a bowl. Sift through a strainer into another bowl. Whisk in almond flour.

2. In a separate bowl, beat egg and egg whites. Add in Walden Farms and vanilla. Melt your ice cream in microwave. Let reach room temp if it gets a little warm. You don't want to add warm ice cream into your egg mixture and have them start cooking.

3. Pour wet ingredients into the bowl with the dry ingredients. Slowly combine the batter, be careful not to overbeat or it will affect the consistency of the donut and toughen up the batter. The batter should be pretty thick (like brownie batter) to where you have to spoon it in to the donut pan rather than pour it.

4. Spoon batter into greased donut pan. Bake for 8-9 mins. Donut over bake. Seriously though, they will continue to cook after you pull them out. Let sit in the pan for a few minutes before moving to a cooling rack. Ice when completely cool.

My Pro JYM Icing go-to is:

½ scoop ProJYM, flavor of choice

2g Sugar-Free Instant Pudding Mix, flavor of choice

5g melted butter

Milk for desired consistency

My Pro JYM Frosting go to is:

1 scoop ProJYM, flavor of choice

28g 1/3 less fat cream cheese, softened

1/4 cup Milk, add more as needed

Maple Peanut Butter Glaze:

12g PB Fit

2 tablespoons Walden Farms Pancake Syrup

Enjoy!

Macros per donut: 4F/5.5C/7P

Pro JYM Pizza Pancakes

Pancakes

2 Large Eggs

46g Egg Whites

150g Plain Nonfat Greek Yogurt

2 Tablespoons Coconut Cream

20g Tahitian Vanilla Bean ProJYM

10g Coconut Flour

1 Teaspoon Baking Powder

1 Teaspoon Pizza Spices

Pizza

15g Turkey Pepperoni

15g Fat Free Mozzarella

15g Part Skim Mozzarella

40g Pizza Sauce

Combine all pancakes ingredients and cook on a griddle like pancakes. Should make 8 total "hand-sized" pancakes. Setup two stacks of 4 on a baking sheet and put sauce, cheese and pepperoni on top layer pancake. Put under broiler for a few minutes until cheese melts. Keep a close eye on them, as you don't want them to burn. Eat immediately.

Macros for entire thing using the ingredients above: 25F/19C/61P

Chocolate Chip Peanut Butter Pro JYM Brownies

2 scoops Tahitian Vanilla Bean ProJYM

40g PB Fit

30g Dark Chocolate Chips

8g Stevia

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

2 large eggs

1/3 cup Vanilla Almond Milk

Mix all ingredients in a bowl and pour into a greased baking pan, I use an 8x8. Pour Walden Farms Chocolate Syrup on the top and swizzle in with a knife. Bake at 350° for 10 mins. Let cool and cut into 9 equal sized pieces. Enjoy, these are BOMB!

Macros per brownie: 3.5F/5C/9.5P

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