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PROTEIN PUFFS KETO PIZZA CRUST

What you will need!

  • 2 cups Mozzarella Cheese
  • 1 oz Cream Cheese Room Temp
  • 1 cup Almond Flour
  • 1 Egg
  • 1 tsp Baking Powder
  • Margherita Pizza Protein Puffs
  • 1/4 cup Keto Pizza Sauce

Optional Pizza Toppings:

  • Mozzarella Cheese
  • Pepperoni
  • Mushrooms
  • Etc.

INSTRUCTIONS:

Put mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 45 seconds then stir to incorporate ingredients. Add almond flour, egg, baking powder to the cheese mixture and stir well. It will be sticky. Finally mix in the protein puffs and smash dough into a circle using parchment paper. Place pizza crust into 450 degree oven for 10 minutes. Pull the crust out and top it with pizza sauce and your choice of toppings. Back into the oven another 5-7 minutes until golden brown and the toppings have melted together! Enjoy!

 



PROTEIN PUFFS JALAPEÑO CREAM POPPERS

What you will need!

  • 1 cup of Crushed Nacho Cheese Protein Puffs
  • 10 Jalapeños Sliced and Deseeded
  • 1 8oz Room Temperature Cream Cheese
  • 1/2 Pack Dry Ranch Powder
  • 1/4 cup Shredded Sharp Cheese
  • 1/4 cup Bacon Chopped
  • 1/4 cup Chopped Green Onion

INSTRUCTIONS:

Half and deseed the jalapeños leaving them as much as you can in their shape. In a bowl mix the cream cheese, ranch powder, shredded cheese, bacon and green onion and mix will. Stuff jalapeños with cream cheese the press the tops of the cream cheese in protein puff crumbles. Bake at 450 degrees for 10-15 minutes until the tops are crispy.

*Tip from Mike Castaneda: Use your own preferred Protein Puff flavors!

 



PROTEIN PUFFS POTATO BITES

What you will need!

  • 1 cup Nacho Cheese Protein Puffs Crushed
  • 1 Russet Potato
  • 2 Eggs + 2 tbsp Milk
  • 1 cup Seasoned Flour
  • 1/4 cup Milk
  • 6 oz Sliced White American Cheese
  • 1/4 cup Green Onion Sliced
  • 1/2 cup Chopped Bacon
  • 2 tbsp Ranch

INSTRUCTIONS:

Peel and slice potato. Drop into boiling, salted water and cook potatoes around 5 minutes to parboil. Remove potatoes from water, pat dry and cool. Dredge potatoes in flour, egg then protein puffs and fry at medium heat until golden brown. Heat milk in saucepan over medium heat and add cheese to hot milk and whisk until its a cheese sauce. Top potatoes with cheese, ranch, bacon and green onion and enjoy!

*Tip from Mike Castaneda: Use your own preferred toppings!

 



PROTEIN PUFFS AVOCADO FRIES

What you will need!

INSTRUCTIONS:

Start by crushing your Mesquite BBQ Protein Puffs and add 1 tbsp of your favorite BBQ rub. Scramble the eggs. Slice your avocado a little thick, around 8 slices per avocado. Dip slices in egg then batter in Twin Peaks Protein Puffs. Place on baking sheet and bake 375 for 15-20 minutes or until crispy. While they’re baking, mix light mayo and garlic chili sauce for a nice dip.

*Tip from Mike Castaneda: Get your avocado a little more firm than you would choose normally. You want them to have a bit more texture to hold up well.

 



PROTEIN PUFFS
CRISPY CHICKEN WINGS

What you will need!

INSTRUCTIONS:

Crush Garlic Parmesan Protein Puffs and place 2 eggs in a zip top bag and scramble it. Add your broken down chicken wings and mix well. Drain excess egg out and pour in crushed puffs and mix well. Place on baking sheet and bake at 450 F for 20-30 minutes until wings reach 160 internal. Finish your wings out of the oven or fryer with your favorite rub, then toss in your favorite sauce or enjoy them as is!

 



PROTEIN PUFFS HOT CHICKEN

What you will need!

  • 2 Cups of Buttermilk
  • 1 tbsp Garlic Chili Sauce
  • 1 tsp Kosher Salt
  • 1 tsp Chicken Bouillon
  • 4-6 Chicken Thighs
  • 2 Cups of Crushed Sour Cream and Onion Protein Puffs
  • 1 tsp each Chili Powder & Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • 2 tsp Brown Sugar
  • 1/2 Cup Hot Oil

INSTRUCTIONS: For this recipe you can either fry the chicken or bake it in the oven at 400 F for 25 minutes or until the internal temp is 160.

Mix your marinade ingredients and marinade the chicken for 4-24 hours. Crush your protein puffs and place in large bowl. Pull chicken directly from buttermilk bath and dredge in crumbs. Place on baking sheet and bake.

When the chicken is almost done, heat 1/2 c of veg oil in a pot until it gets hot. Mix the chili powder, paprika, cayenne, garlic powder and sugar in a bowl and slowly add the hot oil and whisk. Once the chicken is thoroughly cooked, brush or spoon the sauce on the chicken.

 



PROTEIN PUFFS COCONUT SHRIMP

What you will need!

INSTRUCTIONS: Heat cast iron pan over medium heat with enough oil to deep fry shrimp. (If you want a healthier shrimp, set finished shrimp on a baking sheet and bake to 160 degrees F. Rest time will carry residual heat over 165F. Use a saute pan over medium heat and add shredded coconut to a dry pan and stirring frequently, toast coconut to a golden brown color. In a large bowl, mix crushed protein puffs and coconut together to incorporate well. To assemble, dip shrimp into egg, then into the coconut-puff mixture. Fry shrimp around 2-3 minutes over medium heat, around 350F until golden brown. Once shrimp has cooked, season well with salt! Enjoy!

 



PROTEIN PUFFS CHICKEN PARMESAN

What you will need!

INSTRUCTIONS: Get out a cast iron skillet and set your oven to 350 degrees F. Butterfly your chicken breast and place plastic wrap over it and pound it around 1/2 in thick. Heat cast iron pan over medium heat with enough oil to pan fry chicken. (If you want a healthier chicken, set finished chicken on a baking sheet and bake to 160 degrees F. Rest time will carry residual heat over 165F. After the chicken has been pounded out, season it well then dip it in the egg, then dredge in the Margherita Pizza Protein Puff crumbs. Once skillet and oil is around 350F, pan fry chicken on both sides around 1-2 minutes to get some nice color and texture. Then place the pan in the oven around 10 minutes. While the chicken is baking, mix together crushed tomatoes and pesto. After ten minutes, remove pan from oven and cover with tomato mixture and mozzarella cheese. Return to the oven and turn it to high broil to get the cheese melted quickly. Enjoy!

 



PROTEIN PUFFS CHEESY ONION RINGS

What you will need!

  • 1 Cup Crushed TPI Nacho Cheese Puffs
  • 2 Eggs
  • 2 Large Yellow Onions
  • 4 Slices Favorite Cheese (Gouda)
  • 1/3 Cup Sour Cream
  • Few Dashes of Your Favorite Hot Sauce (Frank’s Red Hot)
  • Oil to Fry

INSTRUCTIONS: Crush TPI Nacho Cheese Puffs in a food processor (or plastic bag) and set in large container to bread onion rings. In a bowl whisk two eggs together well. Heat a cast iron pan to 325-350 degrees. Slice onions into rings around 3/4 - 1 in thick and separate the rings. Slice your cheese into strips around the same thickness as the onions. Line the inside of an onion with cheese and slide a smaller onion ring on top, sandwiching the cheese in between two onion rings. Place on a sheet pan and place into freezer for 15-20 min or until frozen together. Dip onion rings in egg, then into crushed nacho puffs, alternating for a total of two times on each. Fry onion rings 2-5 minutes until golden brown. In a small bowl mix 1/3 cup sour cream and a few dashes of your favorite hot sauce for a dip.

 



PROTEIN PUFFS MOZZARELLA STICKS

What you will need!

INSTRUCTIONS: Start by blitzing protein puffs in food processor. Whisk eggs together in a bowl. Dip mozzarella stick into egg wash, then into protein crumbs, back into egg wash, back into crumbs then once all mozzarella sticks are coated, place in freezer for 15 minutes. While mozzarella sticks are in the freezer, get vegetable oil to 350f. Cook mozzarella sticks 2-3 minutes or until cheese starts to slightly come out of breading. To make sauce mix crushed tomatoes and basil pesto.

 



PROTEIN PUFFS
SMOKED BBQ MEATLOAF

What you will need!

  • 2 lbs 80% Ground Beef
  • 1 tsp Kosher Salt
  • 1 tsp Minced Garlic
  • 1/2 tsp Chicken Bouillon Powder
  • 2 tbsp Sugar Free Ketchup
  • 1/2 c Ground TPI BBQ Puffs
  • 4 Mozzarella Sticks
  • Sprinkle of your Favorite Rub (DB180- Dead Bird BBQ)
  • 2 tbsp Sugar Free BBQ Sauce

INSTRUCTIONS: In this recipe we’re utilizing the protein puffs as our binder. Start by crushing the BBQ puffs and setting aside. In a bowl, mix your ground beef, salt, garlic, bouillon, ketchup, and bbq puffs and mix well by hand. Set your smoker to 225 degrees F. Form meat into a loaf loosely and remove the top half. Lay a few mozzarella sticks then top with the remainder of the meat. Season the outside of your meatloaf withy our favorite rub and smoke for 1- 1.5 hour(s) until you you reach desired doneness. Once your meatloaf is almost ready to pull off the smoker, add around 2 tbsp of your favorite sugar free bbq sauce and rub it all over the loaf. Let it sit another 5-10 minutes in the smoker to set the sauce.

 


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