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- Unsweetened Flavor
- 15g-18g of Protein per Serving
- 94-96 Calories per Serving
- 4g-7g of Carbs
- Gluten Free, Kosher
Body360 Nutritionals BodyCrunch Whey Protein Crunchies are a natural, delicious and crunchy way to add protein and texture to your favorite food or baking recipe while adding the protein boost that help you build a healthy body both inside and out. BodyCrunch Whey Protein Crunchies are crispy crunchy high quality whey protein crisps. They contain no artificial sweeteners or preservatives. Increase your daily protein intake by 15g - 18g when you add just one serving of BodyCrunch Protein Crunchies to your morning cereal, oatmeal or yogurt.
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BodyCrunch Zuchini Carrot Muffins
What other muffin recipe offers 36 grams of high quality protein, 2 servings of vegetables and 10 grams of fiber? Can't think of one? See below to learn how to make incredibly moist BodyCrunch Zuchini Carrot Muffins. You will definitely be adding this recipe to your list of favorites.
1 cup of oats
3/4 firmly packed light brown sugar or brown sugar splenda blend
3/4 cup of BodyCrunch All Natural Crunchies
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
3/4 cup fat-free milk
1/3 cup of canola oil or light olive oil
2 egg whites or 1 egg
1 cup grated carrots
1/2 cup of grated zuchini
1/2 cup of chopped walnuts
2 tsps of vanilla
Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl combine the milk, oil, eggs, and vanilla. Blend well. Add the dry ingredients to wet mixture and blend until dry ingredients are moist. Fill muffin liners 3/4 full and bake for 25-27 minutes.
BodyCrunch Fat Free Brownies
Chocolate lovers beware. This could possibly be the most delicious and healthy alternative to your chocolate brownie craving ever. This delectable snack is fat free, high in protein, low in carbohydrates and offers a texture that only BodyCrunch Natural Protein Crunchies can provide. Simply irresistible.
1/2 cup whole wheat flour
1/4 cup unbleached flour
1/2 cup BodyCrunch Natural
1/4 cup Cocoa, plus 2 tablespoons
1 cup sugar (can use splenda or your favorite sugar substitute)
1/4 teaspoon salt
1/3 cup unsweetened applesauce
3 egg whites
1 teaspoon vanilla
Preheat oven to 325F. Prepare a 8" x 8" baking pan by spraying it lightly with cook spray or lining the pan with parchment paper. Combine dry ingredients. Mix thoroughly. Combine wet ingredients with dry ingredients and mix thoroughly. Pour ingredients into baking pan. Bake at 325F for 25 minutes or until the edges are firm and the center is set. Let cool.
BodyCrunch Chocolate Chip Cookie Bar Recipe
Do you feel guilty every time you eat Chocolate Chip Cookie Bars? Well now you dont have to. This high protein, low carb recipe will keep you diet on track and feelings of guilt non-existent. BodyCrunch Chocolate Chip Cookie Bars. Delicious, guilt free, all natural.
3/4 cup granulated sugar (can use splenda or your favorite sugar substitute)
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup BodyCrunch All Natural
1/2 cup sliced/chopped almonds (optional)
Heat oven to 375F. Mix sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips, BodyCrunch and nuts. In a greased brownie pan, spread dough evenly. Bake 10 to 15 minutes or until light brown (centers will be soft). Cool slightly, slice and serve.
BodyCrunch Pumpd'kin Muffin
- 1+1/2 cups whole wheat flour
- 1 Cup quick oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1+1/2 tsp. pumpkin pie spice
- 3/4 cup firmly packed Splenda Brown Sugar Blend
- 1 cup Body crunch whey protein crunchies
- 1 Cup canned pumpkin
- 3/4 cup fat free milk
- 1/3 cup canola oil
- 2 egg whites
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and eggs, blend well. Stir pumpkin mixture into dry ingredients until the dry ingredients are moist. Fill muffin liners 3/4 full and bake for 22-25 minutes.
Whey Protein Crunchies Treats (All-Natural version)
- 3 cups Whey Protein Crunchies
- 1/3 cup peanut butter (also great with almond butter or SunButter
- 1/3 cup brown rice syrup
- 2 teaspoons vanilla extract
Combine peanut butter, rice syrup, and vanilla in a saucepan over low heat until mixture becomes syrupy. (This only takes a few minutes.) Pour syrup mixture over the whey crunchies and mix well to coat evenly. Lightly grease a glass 8x8 baking dish with olive oil. Spread mixture evenly in baking dish. Let stand until cool. Cut into serving squares.
Whey Protein Crunchies Treats (just like Rice Krispie Treats)
- 1 10 oz. bag of mini marshmallows
- 3 Tablespoons margarine/ butter
- 2 Tablespoons peanut butter
- 5 cups Whey Protein Crunchies
- 1/2 cup dried fruit, pumpkin seeds, or almonds (optional)
Melt margarine and peanut butter in a microwave safe bowl for 30 seconds. In another microwave safe bowl, heat 10 oz of marshmallows on high for 1 min 30 seconds or until marshmallows are soft and can be stirred with a spoon. Take marshmallows out of the microwave and immediately add in margarine and peanut butter mixture, stirring until totally combined. Slowly add Whey Protein Crunchies, continue stirring until crisps are completely covered with mixture. Pour mixture into a 9x11 greased pan, press into pan. Leave on counter until cool. Slice and eat.