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Lifetype recipes for you

In the mood to treat yourself? Looking for something different to eat that is still healthy? Taking care of your nutrition doesn’t have to be hard. Try our delicious protein recipes that will help keep you satiated and satisfied.

Oats are a great source of fiber, are high in vitamins, minerals and antioxidants and their many health benefits include lowering blood sugar and cholesterol levels. Given this, we think a bowl of oats is the ultimate way to start your day. Get ahead with this delicious overnight oat’s recipe, spiked with a serve of our vanilla protein and enjoy a convenient, healthy start to the day.


  • 1 cup rolled oats
  • 1 cup milk of choice
  • 1/2 cup vanilla Greek yogurt or coconut yoghurt
  • 1 scoop Lifetype protein powder
  • 1 Classic Vanilla or Salted Caramel flavour Sachet
  • 1 Tbsp each chia seeds, sunflower seeds
  • 2 tbsp cranberries, dried
  • ½ tsp cinnamon
  • 1 cup grated apple

Optional Garnishes:
Pepitas, blueberries, sliced apple, walnuts, chia, coconut (you name it)

Place all ingredients in a bowl and stir until thoroughly combined.
Cover the bowl and place in the fridge overnight.
In the morning, divide the oat mixture into two bowls.
Top with garnishes of choice and add more milk or yogurt as desired.

A smoothie bowl is only as healthy as the sum of its parts! So make sure you include a range of ingredients which all bring different nutrients to the table. Three of the fruits we have included in this smoothie are on the top ten low sugar fruits list and the addition of Lifetype protein will create a creamy finish and sustain you for hours to come.


  • 100g fresh watermelon, diced and frozen
  • 50g strawberries, frozen
  • 50g raspberry, frozen
  • 50g mango, frozen
  • 1 scoop Lifetype Protein Powder
  • 1 Classic Vanilla or Strawberry Thickshake flavour sachet
  • Optional – ½ cup milk of choice to loosen

Optional Garnishes:
Watermelon, Berries, Black sesame, mint

Place all ingredients in a high-power blender and process to a smooth texture. Pour into a bowl or large glass and top as desired. Enjoy immediately.

If you’re a sweet tooth and avoiding refined sugars is your jam then this decadent Rich Choc Nice Cream, spiked with our chocolate protein for good measure, will be right up your alley. Sandwich it between wafers, create a sexy Sundae, scoop it into a waffle cone or just eat it from the tin, however you enjoy it, this nice cream is chock full of good things.



  • 500g bananas, sliced and frozen
  • 1 cup full-fat coconut cream, chilled or frozen (you could also use coconut milk or frozen coconut yoghurt)
  • 1 scoop Lifetype Protein Powder
  • 1 Chocolate fudge or Salted Caramel flavour sachet
  • 1 tbsp raw cacao
  • 1 tsp vanilla extract

Line a loaf tin with baking paper.
Add ingredients into a high-speed blender and blend until smooth.
Serve immediately or pour into your loaf tin and return to the freezer for use later on.
Remove from the freezer around 10 minutes before you’d like to use the nice cream to allow it to soften to the perfect scooping texture.
Top it with your favourite toppings or enjoy plain.

Frittata is one of the best ways to use up veggies or other ingredients from your fridge. We’ve included spinach, sweet potato and spring onion here, but you could replace these with mushrooms, tomatoes or eggplant. The fridge is your oyster! Between the eggs, cottage cheese and protein powder this quick, healthy meal packs and post workout punch. Enjoy for breakfast, lunch or dinner.



  • 3 eggs
  • 70g cottage cheese, full fat
  • ¼ cup milk of choice
  • 1 scoop Lifetype Protein Powder
  • 15g parmesan, grated
  • 1 tbsp olive oil
  • ¼ cup spring onion
  • 100g grated sweet potato
  • 30g English spinach, roughly chopped.
  • ¼ tsp salt

Preheat oven grill to high
Whisk together eggs, cottage cheese, milk, protein and parmesan and set aside.
Heat a small, oven proof fry pan over medium high heat and add oil.
Add spring onions to the pan and sauté for a minute.
Add the sweet potato and sauté, tossing for a few minutes.
Add the spinach and toss through the onion and sweet potato.
Por the egg mix over the veggies and use a fork to evenly mix the egg through.
Allow the frittata to cook from below for around five minutes, or until the edges are set and bubbles are pushing through the egg.
Sprinkle it with extra parmesan now if you like.
Transfer the pan to sit under the oven grill and cook for a further 10 minutes or until the top is golden and the middle is set.

It’s always good to have a winning banana bread recipe on hand. These mini banana breads are portioned and ready to take on the road, or to the couch or wherever you need them the most. We threw in some of our Lifetype Vanilla Protein and used whole meal flour, so they are lower GI for lasting energy and threw in some of our vanilla. Play around with some of the optional add-ins listed below the recipe and create your own favourite version.


  • 1 scoop Lifetype Protein Powder
  • 1 Classic Vanilla flavour sachet (optional)
  • 1 ½ cup whole meal or spelt flour (use almond meal if you prefer gluten free)
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ tsp cardamom


  • 1 teaspoon vanilla essence
  • 2 eggs (or 2tbsp chia and 5tbsp water for vegans)
  • ½ cup milk of choice
  • 1/3 cup butter (melted) (use coconut oil if vegan)
  • 1/2 cup honey (use maple syrup if vegan)
  • 3 large bananas, mashed

Optional Add Ins

  • ½ cup Sugar and dairy free choc chips
  • ½ cup Walnuts
  • ½ cup Pecans
  • ½ cup Tahini
  • ½ cup Peanut butter

Preheat oven to 180C
Whisk together dry ingredients in a large bowl.
Mix melted butter and honey together with a whisk until combined then stir in remaining wet ingredients and gently whisk.
Pour wet into dry mix and fold through until just combined.
Divide the mix across six, lightly oiled, Texan muffin tray.
Bake for 18 minutes or until a knife comes out of the center clean.
Allow to cool for 10-15 minutes before removing from the tin.
Serve immediately or refrigerate for later use.
When serving muffins, give them a short reheat in the microwave to refresh.

Avocado is loaded with heart-healthy monounsaturated fatty acids, has more potassium than banana and is high in fibre. It really is a “superfood”. What’s not to love! Throw it in a blender with spinach, protein, mango, banana and chia and you have yourself a creamy, delicious nutrient hit to power your busy day. Enjoy.


  • 15g Spinach
  • 60g Avocado
  • 100g Mango
  • 100g banana
  • 1 scoop Lifetype Protein Powder
  • 1 Classic Vanilla flavour sachet (optional)
  • Tbsp chia seeds
  • ¾ cup milk of choice

Optional Garnishes:
Blueberries, fresh or frozen , Walnuts , Sliced avocado , Dragon fruit, fresh or frozen

Place ingredients in a high-power blender and process to a smooth texture. Pour into a bowl or large glass and top as desired. Enjoy immediately.

You can’t beat a brownie but, if you are conscious about what you eat, they are definitely a sometimes food! We have given the good old chocolate brownie a Lifetype makeover so you can enjoy these as part of a balanced diet on more than the odd occasion. These gorgeous things are gluten and refined sugar free, packed with protein and we’ve included some vegan tweaks if that’s your bag. Try them out on the kids, just don’t mention they’re healthy.



  • 2 cups tightly packed Medjool dates, pitted
  • 1/2 cup warm water
  • 1 scoop Lifetype Protein Powder
  • 1 Chocolate fudge flavour sachet
  • 130g salted peanut butter
  • 2 eggs (omit eggs for vegan option)
  • 2 tbsp melted butter (or coconut oil for vegan option)
  • 1/3 cup cacao or unsweetened cocoa powder
  • 1 cup toasted walnuts Instructions

Preheat oven to 180C
Line a standard brownie pan with baking paper. Set aside.
Add all ingredients to a food processor, except the walnuts, and pulse until the ingredients have come together and the dates are broken down.
Add the walnuts and pulse lightly just to mix through the batter.
Transfer batter to your brownie tin and even out with a spatula or the back of a spoon.
Bake on the center rack for 15 minutes or until the edges are slightly dry.
Remove from the oven and allow to cool in the pan for 10 minutes.
Remove the brownie to a cooling rack and after 20 minutes, slice the brownie into 16 even squares and dust with cacao.
Enjoy warm or cooled.
Store leftovers in an airtight container at room temperature up to 3 days, or in the refrigerator up to 5-6 days.
This recipe is appropriate to freeze.

We know there are a million protein balls out there, but the reason they keep popping up is because they’re such a simple pre prepared snack to go. Whip up a double batch of our Salted Caramel and Black Sesame protein balls and you’re good to go for weeks. They make the perfect afternoon pick me up and a great post gym snack as an alternative to a protein shake. Sesame seeds contain many important trace and macro minerals as well as healthy fats.



  • 1 scoop Lifetype Protein Powder
  • 1 Salted Caramel flavour sachet
  • 140g Medjool dates
  • 60g oats
  • 60g tahini, unhulled
  • ½ tsp vanilla extract
  • 60g almonds
  • 1 tsp flakey salt
  • Up to ¼ cup water


  • 60g almonds, roughly chopped
  • ½ cup black sesame seeds


Place all ingredients, bar those listed under extra, in a food processor and process, slowly adding the water, until they come together to create a ball.
Remove the mixture to a bowl and work through the chopped nuts.
Place in the fridge to harden for 30 minutes, or overnight.
Create 3og balls, rolling the mix between your palms, before dropping them into a bowl with the sesame seeds and rolling them around to coat.
Store your protein balls in an airtight container in the fridge for up to three weeks.

Cook’s note
These will also freeze well if you’d like to make a large batch.

These delicious chocolate cheesecakes feature eggs, cottage cheese and your personalised Lifetype protein, packing a big protein punch and making them the perfect post workout snack.


  • 2 eggs, large
  • 1 ½ cup cottage cheese, full fat
  • 1 tbsp cacao
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup – optional
  • 35g Lifetype Protein Powder – Chocolate
  • 120g frozen raspberries

280g Medjool dates , 260g almonds , 30g coconut oil

Preheat the oven to 160C.
Line six mini loaf tins or one large loaf tin if you’d like a large cake.
Add all crust ingredients into a food processor and blitz until it becomes sticky crumbs.
Press the crumb evenly into each of your loaf tins (or single tin).
Add all of your ingredients for the cheesecake into a food processor or blender.
Process until smooth.
Pour your mix evenly into your mini loaf pans (or all into your single loaf tin)
Top each cheesecake evenly with frozen raspberries.
Bake for around 20-25 minutes.(longer for one large loaf up to 35minutes)
Cool, then cover and place into the fridge for a few hours to set completely.

Snack attack!! If you’re keen to add some healthy snacks to your repertoire read on. These bite size cookies are a great option for snacking throughout the day. Refined sugar free and packed with oats and our healthy protein, they will keep you feeling satisfied for hours. They aren’t super sweet, but if you roast the pumpkin for the puree, it concentrates the flavour and really adds to the final result.


  • 2 ½ cup rolled oats
  • 1 scoop Lifetype Protein Powder
  • 1 Salted Caramel flavour sachet
  • 80g sugar and dairy free choc bits


  • 1 ½ cup pumpkin puree (see cook’s note)
  • 1 tsp vanilla extract
  • ½ cup maple syrup (or to taste)
  • ½ tsp salt
  • 1 egg (or 1 tbsp chia mixed with 1.5tbsp water)

Preheat oven to 180C
Place dry ingredients in a large bowl and stir to combine.
Place wet ingredients in a separate bowl and whisk with a fork to combine before adding them to the dry ingredients and stirring to combine.
Place heaped spoonfuls of mixture evenly on a lined baking tray and shape them gently into even discs.
Cook for ten minutes, until set.
Remove from the oven, cool then store in an airtight container for up to three days.

Cook’s notes:
Roasting the pumpkin will deliver a more concentrated and sweet flavour.
Try 4cm square pieces of pumpkin at 200C for 20 mins.
These cookies freeze well.