T4.0 25 Recipes Bonus

25
Recipes
To Get
Lean &
Strong.
Sample recipes
to get a lean &
ripped body
BuiltLean.com
© 2016 Builtlean Llc | All Rights Reserved.
Thank
You.
I want to thank you for viewing
this guide and congratulate
you on your commitment to
eating healthy.
Inside you’ll find 25 recipes with

all-natural ingredients that are
packed with nutrients. Each
recipe is accompanied by a
full ingredient list, preparation
instructions and prep time. Not
only do these recipes taste
great, but they are also simple
and easy to prepare.
Enjoy!
MARC PERRY CSCS, CPT

Founder & CEO
BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

In This
E-Book.
BREAKFAST
• Hot Cereal With
Berries & Walnuts
• Dark Chocolate Protein
Smoothie
• Raw Chocolate Milk
• Strawberry Kale Smoothie
• Strawberry Banana Shake
• Green Super Drink
LUNCH & DINNER

• Chicken Caesar Salad
• Gluten-Free Pizza
By Kristin Rooke & Marc Perry
• Turkey Chili
• Seared Tuna Steak
Disclaimer
• Healthy Chicken Gyro
This e-book is for reference and informational
purposes only and is no way intended as medical • Chicken Breast Burger
counseling or medical advice. The information
contained herein should not be used to treat, SIDES & APPETIZERS
diagnose, or prevent a disease or medical condition
without the advice of a licensed medical professional.
• Watermelon Gazpacho
Before making any changes in your lifestyle, you
should consult with your physician. • Raw Kale Salad
No part of this book may be reproduced in any form
• Healthy Mac & Cheese
without permission in writing from the author or • Cauliflower Mashed
publisher, except for the inclusion of brief quotations
in a review. Potato

Cont...
SNACKS
• Frozen Grapes
• Juice Pulp Crackers
• Paper Bag Popcorn
• Baked Kale Chips
• Jicama French Fries
HEALTHY DESSERTS
• Chocolate Protein
Brownie
• Crunchy Frozen Yogurt
Banana Pops
• Protein Cheesecake
• Carrot Cake Muffins

Breakfast
& Shakes
| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

8
Servings
1
cup
BREAKFAST & SHAKES
Serving Size
Hot Cereal With 30

Berries & Walnuts
mins
Prep Time
350 44g 10g 11.5g

calories carb fat protein
INGREDIENTS INSTRUCTIONS
1. Combine the steel cut oats with 2 cups water
• 1 cup Steel Cut Oats
in cooking pot. Bring water to boil, cover and
• 1 cup Quinoa simmer 10 to 12 minutes
• ¾ cup (100g)
2. Combine quinoa with 2 cups of water in
Chopped Walnuts cooking pot. Bring water to boil, cover and
simmer 10-15 minutes
• ½ tsp Cinnamon
• ½ cup Raspberries 3. Combine cooked quinoa and steel cut oats,

and add chopped walnuts
• ½ cup Blueberries
• 1 tbsp Chia Seeds 4. Cover and refrigerate
• ½ cup Unsweetened 5. Add unsweetened almond milk and

Almond Milk cinnamon to 2 cups of pre-made steel-
cut oats and cook in microwave for 1 to 2
minutes
6. Top with blueberries, strawberries

and chia seeds

1
Servings
1
cup
BREAKFAST & SHAKES
Serving Size
Dark Chocolate 10
Protein Smoothie
mins
Prep Time
339 27g 16g 27g

1. Combine ingredients together in a blender
• 1 cup Unsweetened
and blend until smooth
Almond Milk 2. Pour into glass and enjoy
• 1 scoop Elite Gourmet
Protein Powder
• ½ cup Blueberries
• 2 tbsp Flax Seeds
• ¼ Dark Chocolate Bar

1
Servings
1
cup
BREAKFAST & SHAKES
Serving Size
Raw Chocolate 15
Milk
mins
Prep Time
93 12g 4g 3g
1. Combine all ingredients in a small pot on the
• 1-2 tbsp Raw Cacao Powder
stovetop. Bring mixture to a simmer
• 8 oz Unsweetened Vanilla 2. Give the mixture a light stir until the
ingredients blend together, and your honey
Almond Milk
or chosen sweetener dissolves throughout
• To Taste: Cinnamon 3. Transfer your Raw Hot Chocolate Milk into
• To Taste: Nutmeg your favorite mug and enjoy!
• 1 tbsp Raw Honey
• ½ tsp Vanilla Extract

1-2
Servings
BREAKFAST & SHAKES
1
Kale with cup
Serving Size
Strawberry 15
Smoothie
mins
Prep Time
182 25g 1g 20g

1. Place the kale, strawberries and yogurt into
• 1 cup Kale, washed & chopped
your blender. (If you use fresh strawberries,
• 1 cup Fresh or Frozen and are looking for a slushy consistency,
you’ll want to add up to 1 cup of ice; if you
Strawberries
use frozen strawberries, you may want to
• 1 cup Non-Fat or Low-Fat Greek add less ice, if any at all)
Yogurt 2. On full strength, blend the ingredients
together until the kale looks like it is finely
• 1 cup Ice incorporated into the smoothie
• Protein Boost: 1 scoop Protein 3. Enjoy your vitamin- and mineral-packed
smoothie! Try other delicious kale smoothie
Powder
recipes, or simply add kale into your favorite
• Electrolyte Boost: ½ Banana blended protein shakes
• Vitamin C Boost: 1 cup
Raspberries
• Omega Fatty Acid Boost: 2 tbsp
ground flaxseed

1
Servings
1
cup
BREAKFAST & SHAKES
Serving Size
Strawberry 10
Banana Shake
mins
Prep Time
260 35g 2g 27g

• 1 Banana
• 1-2 cups Strawberries 2. Pour into glass and enjoy
• 1-2 scoops (30-40g) Vanilla

Tips:
Whey Protein
• 4-6 oz Water Play around with the amount of strawberries,

water, and ice. The less water, the thicker the
• 1 cup Ice shake will be. Blending the ice to the right
consistency is the real trick to make the shake
taste great. Also, consider adding a nut butter
to make the shake more filling if you have it as a
quick meal.

1
Servings
1
cup
BREAKFAST & SHAKES
Serving Size
Green 10
Super Drink
mins
Prep Time
440 31g 18g 31g

• 1-2 scoops Protein Powder
• 1 Banana 2. Pour into glass and enjoy
• ⅓ Hass Avocado
Tips:
• 1 cup Spinach
• 2 tbsp Flax Choose your favorite protein powder - whey,

casein, egg, or plant-based. If you want a thick
• 1 cup Almond Milk and creamy shake, use frozen banana and add a
• Pinch of Cinnamon scoop of ice.

Lunch
& Dinner

1
Servings
LUNCH & DINNER

30
Chicken
mins
Prep Time
Ceasar Salad
310 20g 8g 51g
1. Chicken - Marinate the chicken breast in
• 6oz Chicken Breast
white wine vinegar, garlic powder, italian
• 2 cups Romaine Lettuce seasonings, ½ lime juice, & black pepper
2. Bake in the oven until cooked through
• 1 slice Whole Grain Bread
(approximately 15 minutes).
• ¼ cup Greek Yogurt
• 1 tsp Garlic Powder 3. Salad - Steam the brussel sprouts until

tender
• 1 Lime 4. Saute the brussel sprouts and raw kale
• 1 tsp Black Pepper in olive oil over medium heat until lightly
brown.
• 1 tsp Italian Seasoning
5. Cut the slice of bread into squares, and toast
• To Taste: Salt in a lightly oiled skillet until crunchy.
6. Chop the romaine lettuce, and top with
• To Taste: Parmesan Cheese
brussels sprouts, kale, and croutons.
• To Taste: White Wine Vinegar
7. Dressing - Blend the Greek yogurt, ½ lime
• Optional: Brussel Sprouts & Kale
juice, black pepper, italian seasoning, and
parmesan cheese until well mixed.

2
Servings
LUNCH & DINNER

60
Gluten-Free
mins
Prep Time
Pizza
380 23g 16g 15g
1. Sift the garbanzo bean flour and salt into a
• Crust:
bowl
• ⅔ cup Garbanzo Bean 2. Slowly add the water into the dry mixture
while whisking, to break up the clumps. (Add
(Chickpea) Flour
optional herbs at this time)
• 1 pinch Sea Salt 3. Let the batter sit for 30-minutes
• ½ cup Water 4. While the batter rests, prep your toppings.
Chop your veggies, and saute in olive oil if
• Optional: pinch of fresh necessary
or dry herbs 5. Coat an oven-ready skillet with olive oil, and
heat over med/high heat until the oil is hot.
• Toppings:
Then pour the batter into the skillet and use
• ¼ cup Tomato Sauce a spoon to spread the batter evenly
6. When the bottom is golden-brown, use a
• ¼ cup Reduced Fat
spatula to flip the crust and cook the other
Mozzarella, shredded side
7. Turn on your broiler. Add sauce, veggies,
• 1 cup Vegetables (your choice)
and cheese to the crust, and broil for a few
• 1-2 tbsp Olive Oil - coat skillet minutes

3
Servings
1
cup
LUNCH & DINNER
Serving Size
Healthy 60
Turkey Chili
mins
Prep Time
413 14g 8g 63g

1. Chop turkey breast to a ground meat
• 12oz Skinless Turkey Breast
consistency
• ½ Red Pepper 2. Chop all vegetables to a uniform size (to
ensure equal cook-through time)
• ½ Onion
3. Heat a drizzle of olive oil in a deep pan on
• 2 Jalapeno Peppers (no seeds) medium flame and sauté vegetables for 5-7
• ½ Green Pepper minutes until browned & cooked
4. Add beans and turkey meat, and cook
• ¼ Zucchini covered for a few minutes. Then add chili
• 1 can Eden Black Soybeans and seasoning. This will allow the moisture
that comes out of the vegetables, turkey, and
• To Taste: Chili Powder, Cayenne
beans to be retained in the pot, making it
Pepper, Black Pepper, Oregano, easier to mix in the seasonings
5. Season and mix by taste and sight for 7-10
Tapatio Hot Sauce
minutes but remember to keep the time with
• 1 clove Garlic the top off to a minimum (it will turn into dry
taco meat if the moisture evaporates)
• ¼ cup Fat Free Greek Yogurt
6. Serve with the fat free greek yogurt, reduced
• ¼ cup Reduced Fat Cheddar fat cheddar cheese, and tapatio hot sauce
Cheese
1
Servings
1
steak
LUNCH & DINNER
Serving Size
Seared 15
Tuna Steak
mins
Prep Time
350 5g 12g 56g

1. Coat the tuna steak in olive oil and a squeeze
• 8 oz Tuna Steak (fresh is best!)
of lime juice by hand and lay it in a mixed
• 2 tbsp Toasted Wheat Germ & platter of the seasonings until coated evenly
on both sides
Flaxseeds
2. Heat olive oil in pan on high heat briefly to
• 1 tbsp Ground Black Pepper bring to searing temperature (45 seconds
• Dash Garlic Powder should be fine)
3. Place the steak into the pan and cover for
• 1 tbsp Lemon Pepper Seasoning 1-minute max, then gently flip and cook the
• 1 tsp Olive Oil other side for another minute
4. Remove, and let sit for no more than 30
• ½ Lime
seconds (it will keep cooking when left
whole)
5. Slice with a SHARP knife (less than 1/2 inch
per slice)

1
Servings
1
gyro
LUNCH & DINNER
Serving Size
Grilled 30
Chicken Wrap
mins
Prep Time
262 21g 8g 30g

1. Grill - Slice chicken breast lengthwise into
• 4 oz Chicken Breast,
quarters, slice about 1/4 of a large white
• ¼ Large Onion, sliced onion into rings, slice pepper of choice (red
sweet shown) into strips and toss a handful
• ½ cup 0% Greek Yogurt
of kale in a bit of olive oil and a dash of salt
• 1 Flax Wrap 2. Grill everything, but it’s best to start with the
• ½ cup Lettuce or Kale peppers, then onions, then sausage followed
by the kale (kale should take about 1min)
• 1 tbsp Olive Oil 3. Tzatziki - Mix 1/2 cup 0% fat Greek yogurt,
• ⅓ Cucumber, sliced chopped cucumber, dash olive oil, 1/2
squeezed lime and a nice healthy shot of
• ⅓ Red or Green Bell Pepper
garlic powder & cayenne pepper
• ½ Lime 4. Pita - On one half of the flax wrap, spread the
avocado in first (using the back of a spoon
• ¼ Cucumber, diced
or butter knife to mash it to a guacamole
• ¼ Avocado consistency, which helps to hold the
sandwich together), lay ingredients in and
• Seasonings: Ground Cayenne
add tzatziki. Wrap it all up. Toast briefly on
Pepper, Olive Oil, Sea Salt,
grill, if desired, and enjoy!
Lemon Pepper, Garlic Powder

1
Servings
1
burger
LUNCH & DINNER
Serving Size
Lean 30
Turkey Burger
mins
Prep Time
456 38g 17g 41g

1. Mix ground turkey in a bowl with finely diced
• 4 oz Ground Turkey Breast
onions, one egg white, seasonings, and 1 tbsp of
• ½ cup White Onion, sliced Greek yogurt
2. Form meatball shaped patties and press onto a
• 1 Egg White
sheet of aluminum foil sprayed with cooking spray
• 2 tbsp Nonfat Greek Yogurt and press to 1/2″ thick
• 2 cups Green Leaf Lettuce, 3. Grill to 3/4 heat setting
4. Place patties on the grill while still on the foil for
shredded 3-5 min until ingredients bind, then flip. Remove foil
• 1 Whole Grain Bun and grill until visually cooked, then flip once more
5. Toss the lettuce in olive oil, and season with salt
• 1 slice Large Tomato
and pepper
• 1 tbsp Olive Oil 6. Put a few onion slices and the halved mini pita on
the grill for a toasted finish. The onion slices will
• To Taste: Salt & Pepper
take longer than the pita
• Optional: Worcestershire Sauce, 7. Top the pita with a thin slice of avocado, a spread
of condiment of choice (e.g., 1 tbsp of Greek yogurt
Ground Cayenne Pepper, Meat
and dash of deli mustard), grilled onion slices and a
Seasoning, & Mustard slice of tomato. Serve with the lettuce on the side

Sides &
Appetizers

4
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Watermelon 30
Gazpacho
mins
Prep Time
60 6.5g 4g 0g
1. Prep all of the ingredients by cutting up the fruits
• 1 large ripened tomato, roughly
and vegetables, and measuring out the red wine
chopped vinegar and olive oil
2. Throw the tomato and cucumber into a blender
• 2 cup watermelon, cubed
and blend until smooth. Next, add in the cilantro,
• ½ cucumber, chopped shallot, olive oil, red wine vinegar, and blend
• 2 tbsp Shallots, finely chopped 3. Lastly, add the watermelon chunks to the mixture
and gently pulse the blender until it reaches your
• 2 tbsp Cilantro, minced desired consistency. For a little more texture, you
• 1 tbsp Red Wine Vinegar may want to use the smoothie/mix setting on the
blender rather than the liquefy/puree setting
• ¼ cup Extra Virgin Olive Oil
4. Pour into soup bowls, garnish with some finely
• To Taste: Salt & Pepper chopped watermelon and cucumber, and enjoy!

2
Servings
½
salad
SIDES & APPETIZERS
Serving Size
Kale & Sweet 40

Potato Salad
mins
Prep Time
278 22g 20.5g 8.5g

1. To make the dressing, squeeze the juice of one
• 2 cups Raw Kale, washed &
whole orange into a cup or bowl and add the olive
chopped oil and a pinch of sea salt and black pepper. Mix
thoroughly and set the dressing aside
• ½ Avocado, sliced
2. Pre-heat the oven to 450°. Slice the sweet potato
• ½ Medium Sweet Potato, sliced into rounds, and then cut each round into quarters.
• 2 tbsp Pumpkin Seeds Spread on a baking sheet and sprinkle with sea
salt. Bake in the oven for 30 minutes (or until
• ½ cup Baby Tomatoes, halved spotted brown), flipping halfway through
• 1 orange 3. To prepare the salad, put the washed and chopped
kale in a large bowl. Drizzle with the dressing, and
• 1.5 tbsp Olive Oil
massage the kale until it’s tender. Top with the
• To Taste: Sea Salt & Pepper tomato halves and baked sweet potato, and add
the sliced avocado and pumpkin seeds
4. Season with salt & pepper to taste, and enjoy!

4
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Healthy 45
Mac & Cheese
mins
Prep Time
265 22g 10g 25g

1. Break up the cauliflower into small bits in a large
• 4 cups Cauliflower
bowl
2. In a skillet over medium heat, cook the cauliflower
bits until they soften up and are semi-translucent
Cheese Sauce:
3. Mix the ingredients for your cheese sauce together
• ¼ cup Unsweetened Almond in a small bowl. If your sauce appears to be too
Milk thick, feel free to add another splash of almond
milk to thin it out. Alternatively, you can even add a
• 6 tbsp Nutritional Yeast splash of coconut milk for a creamy addition
• 1 tsp Coconut Oil 4. Pour the cheese sauce over the cauliflower bits
and mix everything together evenly
• 1 tsp Ground Mustard
5. Pour your cauliflower “mac n cheese” into a baking
• ¼ tsp Garlic Powder dish or ramekin
6. Sprinkle the ground flaxseed on top, and cook in
• To Taste: Salt & Pepper
the oven at 400° F for about 15 minutes, or until
• Topping: 1 tbsp Ground golden brown. If you want an extra crispy crust, put
it under the broiler for a few minutes
Flaxseeds

1
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Cauliflower 30
Mashed Potato
mins
Prep Time
61 10g 1g 5g
1. Cook the cauliflower with the vegetable stock in a
• 1 cup Cauliflower
saucepan over medium heat until tender
• 1 cup Vegetable Stock 2. Put the cauliflower and ¼ cup of vegetable stock
into a food processor or blender
• 2 tbsp Plain, Nonfat Greek
3. Add the Greek yogurt and blend until smooth,
Yogurt scraping down sides and adding more stock as
• To Taste: Salt & Pepper necessary
4. Season with salt and pepper to taste. Add optional
• Optional: Chopped Roasted ingredients, if desired
Garlic, Wasabi Paste, Fresh or
Dried Herbs, 1 tbsp Butter, 1 tbsp
Coconut Oil

4
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Frozen 10
Grapes
mins
Prep Time
62 16g 0g 1g
1. Rinse the grapes thoroughly
• 4 cups Seedless Grapes,
2. Place one cup of grapes in each plastic bag with
Red or Green a good seal. Don’t worry about fully drying the
grapes before bagging them—a nice pat with
• 4 Sandwich-sized Ziplock Bags
paper towel will do the trick. You don’t want
the grapes to be so wet that they will all freeze
together, but a little moistness will give them a nice
frosty coating after freezing
3. Let the grapes sit in the freezer overnight to allow
for an even freeze

2
Servings
8
crackers
SIDES & APPETIZERS

Serving Size
Juice Pulp 60
Crackers
mins
Prep Time
165 20g 7g 7g
1. Combine the juice pulp, Chia seeds, and chickpea
• 3 cups Vegetables/Fruit Pulp
flour in a food processor. Add some water and
(from juicer) blend ingredients together. Repeat until you have
added all of the water. Try to purée the pulp to
• ¼ cup Chia Seeds
break up the fibrous threads as best as you can
• ½ cup Chickpea Flour 2. Spread the mixture onto a nonstick baking sheet
• 1 cup Water using a large spoon or a spatula. Spread the
mixture as thinly as possible to allow your crackers
• 1 cup Almond Milk to get nice and crispy
• Pinch of Cinnamon 3. Bake the cracker sheet in the oven at 350F for
anywhere from 30–40 minutes, or until it is
completely dried up and crisp
4. Once you have a crispy cracker sheet, remove the
sheet from the oven or dehydrator and using a
pizza cutter or sharp knife, break the sheet up into
individual crackers. Once your crackers are all cut
up, you can put the crackers back in the oven for an
extra toast under the broiler, or go ahead and serve
them as is

3
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Paper Bag 15
Popcorn
mins
Prep Time
31 6g 0g 1g
1. Using an ordinary brown paper lunch bag, measure
• 1 Brown Paper Lunch Bag
out ¼ cup of organic popcorn kernels and pour
• ¼ cup Organic Popcorn Kernels them in the bag
2. Fold down the top of the brown paper bag 2-3
• 1 tbsp Olive Oil, or Olive Oil
times and place it in the microwave for about 1
Spray minute & 30 seconds, or until the popping slows
• Seasoning of Choice down (1 pop every few seconds)
3. Flavor your popcorn: Just drizzle a small amount
of olive oil onto your popcorn before adding on
your seasonings; if you have an oil mister, give it a
few sprays. The seasoning will stick nicely to the
popcorn, and the olive oil adds a great flavor

3
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Baked 10
Kale Chips
mins
Prep Time
160 7g 14g 2g
1. Preheat oven to 350 degrees.
• 4 cups Raw Kale
2. Carefully tear kale leaves off of the firm stems and
• ⅓ tsp Favorite Seasoning Mix break them into pieces as if you are making a salad.
The pieces will shrink in the oven so don’t make
• 1 pinch Paprika
them too small! Thoroughly wash the leaves and
• 1 tbsp Olive Oil then pat the leaves dry
3. In a large bowl, sprinkle kale leaves with the olive
oil and the mixture of seasonings. If the seasoning
is not pre-mixed, go ahead and create a mixture
before adding them to the leaves.*Be careful not
to over-salt. Toss the leaves gently to give them an
even coat of the olive oil and seasonings
4. Spread the kale leaves out on a baking sheet in
one layer. The leaves will quickly shrink in the oven
so don’t worry if they are close together on the pan.
The oil mixture on the leaves should prevent them
from sticking.
5. Bake the kale leaves in the oven for 10-15 minutes
or until crisp and golden brown

1
Servings
1
cup
SIDES & APPETIZERS
Serving Size
Jicama 30
French Fries
mins
Prep Time
165 11g 14g 1g

1. Using a vegetable peeler or paring knife, remove
• 1 Jicama Root
the papery-thin peel of the jicama root
• 1 tbsp Mixed Seasonings (garlic 2. When you have cleanly removed all of the peel,
slice the jicama into flat rounds about ¾ inch thick,
powder, chili powder,
and then cut them up into strips resembling steak
paprika, etc) fries
• Sprinkle of Sea Salt 3. Lay your jicama strips out in one layer on a non-
stick baking sheet, and prepare your seasonings
• 1 tbsp Olive Oil 4. Mix the seasonings in a small bowl and sprinkle
them over the jicama strips as evenly as possible.
Using an oil mister, apply a thin coat of olive oil.
If you don’t have a mister, just drizzle the olive oil
over the jicama. If need be, toss the fries around on
the baking sheet to even out the seasonings and oil
5. Bake the seasoned jicama fries in the oven at 375°F
for up to 15 minutes on each side, until they are
golden-brown and crisp

Healthy
Desserts

5
Servings
1
piece
HEALTHY DESSERTS
Serving Size
Chocolate 30
Protein Brownie
mins
Prep Time
86 11g 0.8g 7g
1. Preheat oven to 350°
• 1 cup Oat Flour
2. Mix dry ingredients (oat flour, chocolate whey
• 3 tbsp Unsweetened Cocoa powder, baking cocoa, salt, baking soda) together
in a large bowl
Powder
3. Mix wet ingredients (egg whites, berry applesauce,
• 2 scoops Chocolate Protein Stevia) together in a medium-sized bowl
Powder 4. Add wet ingredients to the dry ingredients
5. Oil the dish with coconut oil and spread mixture
• ¼ tsp Salt evenly among pan
• ½ tsp Baking Soda 6. Bake for 20-25min
• ⅛ cup Stevia
• 8 oz Berry Flavored Applesauce
• 4 Eggs Whites
• Coconut Oil (or Non-stick
Cooking Spray)
• 9 x 9 Baking Pan

2
Servings
HEALTHY DESSERTS
½
Crunchy Frozen pop
Serving Size
Yogurt Banana 10
Pops
mins
Prep Time
170 21.5g 7.5g 7g

1. Peel the banana, and put it on the wooden stick
• 1 Medium Banana
2. Using a spoon, coat the banana with scoops of the
• ½ cup Vanilla Greek Yogurt Greek yogurt. Be generous! The thicker the layer,
the more easily the topping will adhere to the
• ¼ cup Chopped Almonds
banana
• 1 wooden Chopstick, or Kabob 3. Roll the yogurt-coated banana in the granola
Skewer topping. Lightly press the topping into the yogurt to
get a good stick
4. Freeze overnight for a cool and refreshing treat!

8
Servings
1
slice
HEALTHY DESSERTS
Serving Size
Protein 60+
Cheesecake
mins
Prep Time
208 15g 2.5g 31g

1. Preheat oven to 325°
• 12 oz Fat Free Cream Cheese
2. Soften cream cheese in a large mixing bowl by
• 10 oz Plain Greek Yogurt pressing down with a spoon
3. Add eggs and stevia and mix using an electric
• 2 Whole Eggs
mixer
• 1-2 tbsp Stevia 4. Add the rest of the ingredients and continue mixing
• ¼ cup Milk for 2-3min
5. Pour in baking pan (6” pan works best) lined with
• 1 ½ Scoops Whey Protein parchment paper for best results
• 1 tsp Vanilla Extract 6. Bake at 325° for 25min then turn down the oven to
200° and continue baking for an additional hour
• Pinch of Sea Salt
7. Let cool in fridge for 4-5 hours, add topping

14
Servings
1
muffin
HEALTHY DESSERTS
Serving Size
Carrot Cake 60
Muffins
mins
Prep Time
208 15g 2.5g 31g

1. Combine all ingredients in a large bowl and mix
• 8 Egg Whites
well
• 1 cup Rolled Oats 2. Carefully spoon mixture into muffin pan leaving
about a ½ inch to the top of each cup
• 4 scoops Whey Protein Powder
3. Bake at 370 degrees for 30 minutes or until golden
• 2 tsp Baking Powder brown. Remove immediately and enjoy!
• 2 tbsp Vanilla Extract
• 1-2 tsp Stevia
• 2 tsp Cinnamon
• ½ tsp Cardamom
• ½ tsp Ground Ginger
• 1 cup Grated Carrots

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Inside you’ll find 25 recipes with

MARC PERRY CSCS, CPT

BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

LUNCH & DINNER

BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

Hot Cereal With 30

350 44g 10g 11.5g

• ½ cup Raspberries 3. Combine cooked quinoa and steel cut oats,

• 1 tbsp Chia Seeds 4. Cover and refrigerate

• ½ cup Unsweetened 5. Add unsweetened almond milk and

6. Top with blueberries, strawberries

| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

339 27g 16g 27g

• 1 scoop Elite Gourmet

• 2 tbsp Flax Seeds

• ¼ Dark Chocolate Bar

| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

• 1 tbsp Raw Honey

• ½ tsp Vanilla Extract

| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

182 25g 1g 20g

• Vitamin C Boost: 1 cup

• Omega Fatty Acid Boost: 2 tbsp

| BuiltLean.com | © 2016 Builtlean Llc | All Rights Reserved.

260 35g 2g 27g

• 1-2 scoops (30-40g) Vanilla

• 4-6 oz Water Play around with the amount of strawberries,

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440 31g 18g 31g

• 2 tbsp Flax Choose your favorite protein powder - whey,

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LUNCH & DINNER

• 1 tsp Garlic Powder 3. Salad - Steam the brussel sprouts until

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LUNCH & DINNER

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413 14g 8g 63g

350 5g 12g 56g

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262 21g 8g 30g

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456 38g 17g 41g

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Kale & Sweet 40

278 22g 20.5g 8.5g

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265 22g 10g 25g

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Dried Herbs, 1 tbsp Butter, 1 tbsp

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SIDES & APPETIZERS

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165 11g 14g 1g

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