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Author Archives: dianna


Protein Bar’s Yummy!!

Posted by in Recipes | January 8, 2016
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Each protein bar has an average of 245 calories, 164 fat, 20g protein, 2.5g sugar. The fat content can be reduced if you don’t add the nuts. Nuts are about 344 calories per 2 ounces, and 264 g of fat.
Ingredients
2 cups of rolled oat meal
5 table spoons of peanut butter or almond butter (if you keep your peanut butter in the refrigerator put 5 spoons on a small plate and heat it up in the microwave for 10-15 seconds to melt it down. It makes it easier to mix with the other ingredients)
6 scoops of protein powder (Profusion Chocolate Sold At Roseville Location WEST COAST NUTRITION
½ cup of water
1 to 2 ounces of mixed nuts (or any nuts you like) – or no nuts at all.
Extra water to add as you mix everything
Wax paper and a small tray
Mix oat meal, protein powder and nuts first. Then add the peanut butter and slowly add the water.   It’s easier to mix with your hand instead of a spoon or spatula. All ingredients will turn into a very sticky mass. Keep mixing all ingredients until you see they’ve blended well. Leave it in the bowl and wash your hands, that way it’s much easier for the next step:
Cover a small tray with wax paper. Place the bar mix from the bowl into the tray, pressing it gently.
Now you can put the tray in the freezer for 40 minutes or in the refrigerator for 4 hours.
Once the cooling is done remove the tray and cut the mixture in 8 bars. Once the bars are cut you can add melted chocolate on top of it (optional). I use a Belgium 70% cacao sold at Raleys at the baking session). Put it back in the refrigerator for a few minutes until the chocolate is hard. Once the chocolate gets hard you can break the protein bars apart.

 

Protein Cookie

Posted by in Diet Tips | November 12, 2015
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  1. WHITE KIDNEY BEANS, RINSED AND DRAINED 1 CUP (150G)

    PUMPKIN PURÉE 1/2 CUP

     LIQUID EGG WHITES 1/4 CUP

    FREEZE-DRIED FRUIT 1 SINGLE-SERVING BAG (I USED BANANAS)
    EAT THE BEAR VANILLA PROTEIN 1 SCOOP ALSO I HAVE USED VANILLA PROFUSSION PROTEIN BOTH SOLD AT WEST COAST NUTRITION ROSEVILLE
    VANILLA EXTRACT 1 TSP
    PUMPKIN PIE SPICE 1 TSP
    BAKING POWDER 1 TSP
  2. Preheat oven to 350 F.
  3. In a food processor, blend beans until smooth.
  4. Add remaining ingredients and blend until smooth and well combined.
  5. Divide batter into 10 circles on a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes.
  7. Remove from the oven, and cool on a wire rack.

WEST COAST NUTRITION TAKES #1 AGAIN STYLE MAGAZINE 2015 BEST SUPPLEMENT STORE IN ROSEVILLE

Posted by in News | October 18, 2015
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styleWest Coast Nutrition of Roseville want’s to say THANK YOU TO EACH AND EVERYONE OF YOU!! You make us so proud of

of what we do.  We are an locally owned business owner’s that live in the area for the past 40+ year’s, we believe in helping our family, friends to get the best “Supplement” in the area at a reasonable price.  We consider our “Customer’s” Family in our store.  If your purchasing a Protein or an Multi Vitamin  makes no difference to us.  We thank each and everyone of you voting for us.  This is such an honor, this is voted by you which makes it so special to us.  We had a dream to become business owner’s which would help us give back to the community.  We are so proud that we have been able to do just this.

 

Mint Brownie Protein Bars

Posted by in Diet Tips | September 11, 2015
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    • Brownie Protein Bars:
    • These are so amazing you need to be CAFEFUL you want more…
  • 1 cup ETB  protein powder (4 oz) Also used Chocolate Profussion Sold only at WCN Rosevillemint browness
  • 1/2 cup cacao powder (2 oz)
  • 1/4 cup arrowroot (1 oz)
  • 1/4 cup coconut flour (1 oz)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg or 1 flax gel (1 1/2 tbsp flax gel with 3 tbsp water, let sit to make gel)
  • 2 teaspoons peppermint extract
  • 1/2 cup applesauce (4 oz)
  • 1/2 cup coconut nectar ( 6oz)
  • 1/2 cup hot water

This is the Mint Frosting

  • 1 large avocado (5 oz)
  • 1 1/2 bananas (about 5 oz)
  • 1/2 cup coconut butter (4 1/2 oz)
  • 6 tbsp coconut oil (3 oz)
  • 1 tbsp vanilla extract
  • 1/2-1 tsp peppermint
  • handful of spinach (or could do 1/4-1/2 tsp spirulina powder)
  • 1 tbsp water

No Bake Protein Peanut Butter Cups

Posted by in Diet Tips,Recipes | June 26, 2015
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ingredients you will need!!

PB2 you mix this in separate bowl with water don’t want watery put into the bottom of cupcake liner’s

cupcake liners

3 Tb of Greek Yogurt

2 Tb of melted coconut oil  I used apple sauce

2 Tb of water may need more if needed if thick

1 TB of coco powder  (unsweetened)

1 Scoop of Chocolate Protein Powder

Honey a spoon full for taste.   ” I used 2 TB of honey to make sweet ”

 

Mix all together and stir in  Protein powder you may need to add water until mixture  is easy to pour.  (Not thick) when placing these in cup cake paper this is how I did the PB2 with water until it has a base but some in the bottom of the cup cake liners then add the protein mix in.  Then put into the freezer for 30 mins then enjoy.  Only 87 Calories and yummy

 

 

Bananadoodle Ice Cream Sandwich

Posted by in Recipes | June 4, 2015
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  1. 1 medium ripe banana (mashed)
  2. 1 scoop Nutra Science Vanilla  Protein
  3. 1/4 cup quick oats
  4. 1/2 teaspoon baking powder
  5. 1 pinch salt
  6. 1 teaspoon cinnamon
  7. 1/4 cup Vanilla MuscleEgg egg whites
  8. 1 teaspoon vanilla extract
  9. 30 drops English Toffee Sweet Leaf Stevia
  10. 1/4 cup Enjoy Life Mini Chocolate Chips
  11. 6 scoops Cinnabon Wink Frozen Desserts ice cream
  12. Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or non stick spray.
  2. Combine all ingredients(except chocolate chips and ice cream) in a bowl and mix until well combined. Stir in chocolate chips until evenly distributed.
  3. Divide dough into 12 cookies and place on cookie sheet. Bake for 7-9 minutes until edges until set.
  4. Remove from oven and let cool completely. Once cooled, form sandwiches and place in the freezer until completely set and ready to serve.
Notes
  1. NUTRITIONAL INFORMATION (makes 6 sandwiches): calories- 91, fat- 3 grams, carbs- 10 grams, protein- 7 grams PER SANDWICH
By Corina NielsenBananadoodle Ice Cream Sandwiches

Chocolate Banana Protein Loaf

Posted by in Recipes | May 14, 2015
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Chocolate & Banana Protein Loaf
Courtesy of @middmagbann

Ingredients;

2 (140g) Ripe Bananas…
2 Scoops (60g) Chocolate Flavour Whey Protein (80% Pure) I used Nutra Science Chocolate sold at WCN Roseville
170g Wholemeal Flour
Chopped Almonds or Walnuts (60g)
2 Egg Whites
10g Splenda
1 Tsp Cinnamon
2 Tsp Baking Powder
A Pinch salt
150ml water

Method;
Pre heat oven to 175 degrees and grease a bread tin.Using a silicone loaf tin is better. Sieve the whey, flour, baking powder, and Splenda into a large bow, with the cinnamon and salt. In a separate bowl mash the bananas and then add the egg whites and water. Combine this mixture into the dry ingredients and fold the mix. Lastly, add the chopped almonds. Pour the mixture into the loaf tin and bake for approx 35-40 mins at 180 degrees Celsius.

Chocolate Peanut Butter Cookie’s

Posted by in Recipes | March 25, 2015
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choc

1 scoop of ETB or Rule one whey Isolate protein  I used Chocolate Peanut Butter ETB

2 cups of Quinoa Flour

3-4 Tbsp. Coconut Milk

1 Tsp. of Coconut Oil

1 Tsp. of Baking Soda

1/2 Cup of all natural Peanut Butter

1 Tsp. of Organic Vanilla Extract

1/4 Cup of Organic Rolled Oats

 

Instructions:

Mix all together Bake at 300 F for 20 min

 

PESTO HUMMUS

Posted by in Recipes | January 11, 2015
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Ingredients

Directions

  1. Blend ingredients.
  2. Serve with vegetables, pita chips, or snack of your choice.
humus

Nutrition Facts
Serving Size (1/4 recipe) Recipe yields 4 servings
Amount per serving
Calories 263
Total Fat13.5 g
Total Carbs24 g
Protein11 g

Cinnamon Oat Pumpkin Breakfast Cookies

Posted by in Recipes | January 4, 2015
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Directions
  1. Preheat oven to 375 F.
  2. Drain garbanzo beans. Rinse very well.
  3. Mix 1 tbsp flax with 3 tbsp water in a small bowl. Let sit for 5 minutes.
  4. Add garbanzo beans, baking mix, pumpkin, cinnamon oats, and flax egg to food processor. Blend until very smooth.
  5. Add Stevia, maple syrup, vanilla extract, pumpkin pie spice and baking powder. Blend again until smooth.
  6. Spray a cookie sheet with cooking spray. Spoon batter onto a cookie sheet to make five large cookies.
  7. Bake for about 12-13 minutes or until a knife comes out clean. Let cookies completely cool.
  8. Put coconut butter into a plastic bag and cut off the end. Pipe coconut butter evenly onto the cookies.