“Breakfast is the most important meal of the day”, so it is commonly said. So why risk feeling tired and fatigued at work, in school or even at home? The food we eat in the morning strengthens our bodies and minds. But due to stress and lack of time this meal is often skipped or simply forgotten. Our body then is not energized and we start feeling tired and our muscles are fatigued. In general many people do not eat enough protein or the protein they eat is rich in fat and on top of that they consume unhealthy snacks throughout the entire day. 

Protein for everyone!

  • For those who do not consume enough meat, milk, cheese, or other high protein foods
  • For those concerned about calories and fat in their diets
  • For children (over 3 years), adolescents, the elderly, pregnant or breast-feeding women who require additional protein
  • For those who skip meals, eat small portions or feel that they need additional protein in their diet
  • The plant-based, cholesterol and lactose-free powder is also suitable for diabetics, vegetarians and vegans.

Why Proteins?

  • In general adults need between 45 and 75 g of protein per day to keep the protein balance.
  • Good protein suppliers are lean meat, fish, eggs, milk, dairy and soy.
  • Their protein is of high quality meaning it could be nearly completely used by the body for repair, renovation and synthesis of protein structures.
  • Protein balance is supported best, if the intake is spread over the day with each meal – breakfast, lunch and dinner.

A scoop* can make a difference! NUTRILITE All Plant Protein

  • The body does not store excess protein, so a daily intake is necessary to endure that it maintains a good level to support vital functions.
  • NUTRILITE All Plant Protein provides high quality protein.
  • In conjunction with a balanced diet and healthy lifestyle, this product is a healthier alternative to traditional sources of protein.

What’s in it?

  • The ingredients are derived from natural protein sources from soy, wheat and pea. 
  • It provides all nine of the essential amino acids to maintain muscle mass and prevent muscle weakness and fatigue
  • It is lower in fat and cholesterol than regular servings of meat, cheese, eggs and whole milk

How to use it?

  • According to need, add one scoop (about 10 g) of powder to milk or other drinks once or even several times per day. Stir rapidly or shake in a tightly closed container for 1 minute.
  • Alternatively, sprinkle on cereals, soups, salads or other food without affecting the flavor.

Start your day with healthy breakfast!

You can combine the protein powder with delicious recipes from Nutrilite such as rice pudding with pistachios and raisins, pear banana chocolate shake or citrus sparkle and many more. 

Remember: 1 scoop (10 g) of powder equals one heaped 15 ml tablespoon.

Onion soup with bread crumbles


  • 3 onions (450 g)
  • 4 spoons Amway Olive Oil
  • 2 spoons of NUTRILITE™ All Plant Protein Powder
  • 500 ml vegetable stock
  • salt & pepper
  • 2 slices of bread without crust
  • a sprig of sage
grated cheese to serve


Peel and slice the onions thinly. Heat 2 spoons of Amway Olive Oil in a nonstick saucepan and gently stew the onions for a few minutes. Cover with the vegetable stock and add 2 spoons of NUTRILITE™ All Plant Protein Powder. Bring to the boil and allow to the liquid to simmer for about 15 minutes stirring occasionally. Season with salt and pepper.

In a food processor process the slices of bread for a few seconds to obtain big crumbles. Heat 2 spoons of Amway Olive Oil in a pan and fry the bread crumbs with the sage leaves until golden and crunchy.

Serve the soup sprinkled with crispy bread crumbs and sage, black pepper and grated cheese.


Serves 2

Chickpea and dried tomatoes dip


  • 200 g drained canned chickpeas
  • 40 g dried tomatoes in oil
  • 40 g water
  • juice of ½ lemon
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 2 spoons of Amway Olive Oil
  • pinch of salt
  • chopped parsley
  • carrots, radishes, fennels, celery to serve


Put the NUTRILITE™ All Plant Protein Powder together with all the ingredients except parsley into a food processor and process until smooth. Transfer the dip in a little bowl and sprinkle with chopped parsley. Serve with crudités and/ or bread, toasts, graham crackers.

Serves 4 to 6

Blue cheese sandwich with apple and celery


  • 2 bread rolls (Kaiser rolls)
  • 120 g blue cheese (Gorgonzola, Roquefort, Stilton…)
  • 1 scoop of NUTRILITE™ All Plant Protein  Powder
  • 2 celery sticks with leaves
  • milk or yogurt if needed
  • ½ red apple
  • lemon juice



Put the blue cheese in a food processor with the celery leaves and NUTRILITE™ All Plant Protein Powder and process until smooth. If the cream is too thick (it depends on the cheese you are using) add little milk or yogurt to make it more creamy.


Halve the bread rolls; wash and slice the apple thinly. Put the apple slices into lemon juice to prevent oxidation and pat them dry. Chop the celery. Spread the cheese cream on the cut sides of the rolls, top with the apple slices, sprinkle with chopped celery, cover with the tops and serve


Serves 2

Rice pudding with pistachios and raisins


  • 25 g long grain rice
  • 250 ml milk (skimmed or full)
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 10 g granulated sugar
  • 10 g raisins
  • ½ tsp ground cinnamon
  • 10 g chopped pistachios
  • a knob of butter


Place the rice in a tea strainer and rinse under cold water until water is clear. Put the raisins in warm water to soak. In a heavy-bottomed non-stick saucepan bring the milk to a boil, add the rice, reduce heat to low and simmer for 15 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pan.

Once the rice is cooked add the sugar, 1 scoop of protein powder, drained raisins and cinnamon, whisking to blend. Transfer to a small bowl and eat warm.

Alternatively, to make a shaped pudding, remove from the heat and leave to rest to thicken for a while. Grease a small plastic cup with butter, transfer the rice into the cup (pressing with a spoon) and turn immediately to unmold onto a small plate. Sprinkle with pistachios and serve.

Serves 1

Pear chocolate banana shake


  • 1 small pear
  • 1 small banana
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 1 tbsp of chocolate powder (5 g)
  • 120 ml milk (skimmed or full)
  • Ground cinnamon and/or cocoa powder to dust



Peel, core and cut the pear in pieces, peel the banana and chop. Place the fruit, 1 scoop of protein powder, the chocolate powder and milk in a blender or food processor and process thoroughly until smooth.

Pour into a tall glass, dust with ground cinnamon and/or cocoa powder and serve.

Serves 1

Citrus sparkle


  • 1 red grapefruit
  • 2 tangerines
  • 1 lime
  • 1 lemon
  • 3 spoonfuls of clear honey
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 3 - 4 strawberries (40 g)


Wash and dry the strawberries, cut into pieces and place in a tall glass. With a sharp knife, cut the grapefruit, tangerines, lime and lemon into halves and squeeze out the juice using a citrus juicer.

Strain the juice into a shaker and add the honey and 1 scoop of protein powder. Shake vigorously, then pour the juice into the glass with the strawberries and serve.

Serves 1

You can also prepare this drink using other citrus fruits to suit your own taste, and alternative chopped fruits can be added such as raspberries, blackberries, pomegranate seeds and kiwi.


Fresh fruit salad crumble


  • 150 g fresh fruit, peeled and seeded (apple, pear, grapes, melon, strawberries, kiwi, etc.)
  • 1 large orange
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 20 g brown sugar
  • 40 g crunchy muesli



Wash the orange, grind the zest and squeeze the juice. Cut fresh fruit into cubes or pieces and place in a small bowl. In another bowl, place 1 scoop of protein powder and mix with the sugar and orange juice, whisking vigorously to obtain a smooth juice without lumps.

Pour the juice over the fruit salad, sprinkle the crunchy muesli and orange zest on top and serve.

Serves 1



  • 1 egg
  • 2 scoops of NUTRILITE™ All Plant Protein Powder
  • 110 ml milk (skimmed or full)
  • 1 knob of butter



In a bowl, whisk the egg with 2 scoops of protein powder and the milk until you obtain a smooth batter without lumps. Place the butter in a piece of kitchen towel, forming a type of ‘pad’.

Heat up a non-stick pan (about 10 cm in diameter) over a medium to high heat, and when hot grease lightly using the butter pad. Pour a small ladle of batter into the centre of the pan and holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom. Return the pan to the heat and cook for about 40 seconds.

Using a non-metal spatula, loosen the crepe and flip it over, cooking the crepe for about 20 to 30 seconds and then slide onto a plate. Using the remaining batter make 5 more crepes, stacking them all on the same plate, and then serve.

Makes 6 small (about 10 cm in diameter) or 3 big (about 17 cm in diameter) crepes

You can serve these crepes to your taste with jam, marmalade, honey, chocolate-hazelnut spread, sour cream, soft cheese or fruit, etc.

Exotic Smoothie


  • 1 small ripe banana
  • 80 g fresh pineapple pulp
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 200 ml kefir
  • 3 pitted dates plus extra to serve
  • 1 spoon clear honey


Put the banana and the pineapple in a blender or food processor and process until smooth. Add the dates cut in pieces, NUTRILITE™ All Plant Protein Powder and honey and blend again until thoroughly combined. Add kefir, blend again, pour in a tall glass and serve with extra dates slices if you like.


Beetroot layered sandwiches



  • 4 slices of white  sandwich loaf (about 11 x 11 cm) without crust
  • 30 g cooked beetroot pulp
  • 140 g goat cream cheese
  • 1 scoop of  NUTRILITE™ All Plant Protein Powder
  • a few sprigs of chives
  • salt & pepper
  • rocket leaves to garnish


Put the beetroot pulp, cheese and NUTRILITE™ All Plant Protein Powder in a food processor with a pinch of salt and pepper and process until smooth.

Spread the beetroot cream evenly on 3 slices of bread, sprinkle with some chopped chives and pile them up. Cover with the fourth slice. Envelope with plastic wraps and refrigerate for at least 1 hour.

Just before serving unwrap. Cut the bread stack in 4 parts and each part in two in order to obtain 8 layered sandwiches. Lay the sandwiches on a serving plate, garnish with rocket and serve

Serves 2 to 4 (8 pieces)


Blackberry and red currant crumble

 300 g blackberries
 200 g redcurrant
 4 spoons strawberry jam
 40 g flour
 40 g almond flour
 50 g brown sugar
  2 scoops of NUTRILITE™ All Plant Protein Powder
 60 g butter



Preheat oven to 200° C. In a large bowl combine flour, almond flour, brown sugar and NUTRILITE™ All Plant Protein Powder. Add butter cut in small pieces and mix with your hands to obtain big crumbles.

Wash the berries and pat them dry. Discard redcurrant stalks and evenly divide the berries between 4 ramekins.  Spread 1 spoon of strawberry jam over the berries in each ramekin and top with crumble topping. Bake until top is golden and fruit is bubbly, about 20 minutes. Serve warm

Serves 4


Soft cheese and yoghurt buns

1 egg
100 ml greek yoghurt
1 teaspoon baking powder
40 g almond flour
1 scoop of NUTRILITE™ All Plant Protein
100 g grated Emmental cheese or any other mature cheese
Salt and pepper
Assorted seeds (pumpkin, caraway, flax, sesame …)


Preheat the oven to 180°. Line one baking sheet with parchment paper. In a large bowl whisk the egg with the yogurt; add baking powder, almond flour, NUTRILITE™ All Plant Protein, a pinch of salt and pepper and grated cheese. When the batter is smooth, drop 15 scoops of the batter on the baking sheet. Sprinkle the buns with the seeds and bake them for about 15 minutes or until lightly golden. Let cool and serve.

Serves 4 to 6 people (15 pieces)

Jam and almond spread


120 g raspberry jam
1 scoop of NUTRILITE All Plant Protein
1 spoon chopped almonds
4 slices whole wheat bread



Mix the jam with a scoop of NUTRILITE All Plant Protein. Roast the chopped almonds in a nonstick pan for 1 or 2 minutes until lightly brown. Spread jam on bread, sprinkle with roasted almonds and serve.

 Serves 1 or 2

You can choose any jam you like and you can use chopped pistachios instead of roasted almonds.

Hot porridge with pears and nuts

300 ml water
40 g white oats
1 scoop of NUTRILITE™ All Plant Protein
2 half canned pears
4 walnuts
1 teaspoon ground cinnamon
brown sugar (optional)


Bring water to a boil, add white oats, ½ teaspoon of ground cinnamon and 1 scoop of NUTRILITE All Plant Protein Powder. Mix thoroughly and let boil for 1 minute. Pour the porridge into a bowl and let it rest for a while. Add sliced pears, sprinkle with chopped walnuts and remaining cinnamon, and serve. Add a sprinkle of brown sugar and garnish with orange zest if desired.

 Serves 1

You can also prepare this porridge using fresh pears. Peel, core and quarter a small pear, cover with water, add 1 or 2 spoons of sugar, and boil until soft. You may also use the pear syrup to prepare the porridge.

Delicious Cups

300 g quark or cream cheese
125 ml vanilla yogurt
1 scoop of NUTRILITE™ All Plant Protein Powder
1 small yellow peach (use ½ peach if it is big)
8 raspberries
2 macaroons or chocolate biscuits
cocoa powder to serve




Put quark and NUTRILITE All Plant Protein Powder in a bowl and whip until soft and creamy. Add vanilla yogurt and incorporate it with a rubber spatula. Peel and stone the peach, cut it in small pieces and puree it in food processor. Put the yogurt/cheese cream in 2 cups, pour the peach coulis on top and mix a little. Decorate each cup with 4 raspberries and 1 chopped biscuit. Sprinkle with cocoa powder if you like.

Serves 2

Choose the fruits according to the season you can puree apricots, persimmons or strawberries and you can substitute raspberries with other berries you like

Green blend


1 small green apple (Granny Smith) 
1 scoop of NUTRILITE All Plant Protein Powder
400 g grapes
150 g celery with leaves
1 kiwi
1 lime




Squeeze the lime. Peel the apple, cut it in small pieces, put it in a blender or food processor and blend it with the lime juice and 1 scoop of NUTRILITE All Plant Protein Powder until smooth. Wash the grapes and the celery; peel the kiwi, cut celery and kiwi in small pieces and juices them, juices the grapes too and add all the juices to the apple pulp. Mix well. Pour in a tall glass and serve.

Serves 1.

Savoury croissants

1 round sheet of puff pastry 230 g (about 30 cm)
80 g feta cheese
1 scoop of NUTRILITE™ All Plant Protein Powder
1 spoon chopped herbs (parsley, mint, chives, basil….)
1 teaspoon paprika
1 egg yolk
2 teaspoons of milk
Sesame seeds



Preheat the oven to 200°.  Line one baking tray with parchment paper. Crumble the feta cheese and mix it in a bowl with 1 scoop of NUTRILITE™ All Plant Protein Powder along with the herbs and paprika. Roll out the puff pastry.  With a sharp knife, cut the pastry into 12 pie-shaped wedges. Put a teaspoon of the feta mix in the centre of each wide edge. Starting with wide edge, roll each wedge toward the point.

Place the croissants on the baking tray. Combine the yolk and the milk and brush croissants with yolk mixture. Sprinkle with sesame seeds and bake for about 20 minutes until golden. Remove from baking sheet and serve warm.

Serves 4 (12 pieces)

Courgette soup with light pesto


  • 50 g leek
  • 300 g courgettes
  • 1 small potato
  • 2 scoops of NUTRILITE™ All Plant Protein Powder
  • 2 spoons of Amway Olive Oil
  • 500 ml of vegetable stock
  • salt

For the pesto

  • 40 g basil leaves
  • 1 spoon of pine nuts plus extra pine nuts for serving
  • 1 spoon of grated parmesan cheese
  • 70 g Amway Olive Oil
  • salt



Heat the stock. Peel, wash and dice the potato; slice the leek thinly and put them in a nonstick saucepan with the oil; gently stew for a few minutes. In the meantime wash and grate the courgettes, transfer them in the pan, add the NUTRILITE™ All Plant Protein Powder, stir and cover with the hot stock. Cook gently for about 10 minutes stirring occasionally.


Wash the basil leaves and pat them dry with paper. Put the leaves into a food processor with the other ingredients and process until smooth.  Roast the extra pine nuts in a pan for a couple of minutes until golden.

With an immersion blender blend the soup. Season to taste and pour in 2 dishes. Add a dollop of pesto in each plate, garnish with roasted pine nuts and serve.


Serves 2
Orange honey spread

  • 1 bio orange
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 20 g clear honey
  • cream cheese
  • whole wheat bread



Wash the orange thoroughly and cut it into pieces with the peel; discard seeds. Add NUTRILITE™ All Plant Protein Powder and honey then put everything into a food processor. Process until the mixture appears smooth. Use this as a spread on whole wheat bread slices together with cream cheese


Serves 2 to 4 people


You can refrigerate the spread up to 5 days

Hot almond milkshake



  • 150 ml coffee
  • 100 ml almond milk
  • 1 or 2 spoons brown sugar according to your taste
  • 1 scoop of NUTRILITE™ All Plant Protein Powder
  • 1 teaspoon ground cinnamon



Heat up the almond milk. In a tall glass or mug mix ½ teaspoon of ground cinnamon,1 scoop of NUTRILITE™ All Plant Protein Powder and brown sugar; add coffee and hot almond milk. Stir accurately, sprinkle with remaining cinnamon and serve


Serves 1

Easy Rasberry Cake


  • 2 eggs
  • 140 g granulated sugar
  • 125 ml strawberry yogurt
  • 70 g corn or peanut oil
  • 300 g flour + extra flour for the pan
  • 16 g baking powder
  • 2 scoops of NUTRILITE™ All Plant Protein Powder
  • 125 g fresh strawberries
  • a pinch of salt
  • a  knob of butter for the pan
  • Powdered/icing sugar to serve


Preheat the oven to 180°. Grease a 22 cm baking pan with butter and dust it with flour. Whisk together the flour, baking powder, NUTRILITE™ All Plant Protein Powder and a pinch of salt and add to a large bowl or the bowl of an electric mixer.  Using the electric mixer or a hand mixer, beat the eggs and sugar until white and fluffy; add the yogurt and keep mixing, then add oil in a steady stream. Add the dry ingredients and beat just until incorporated. With a rubber spatula delicately fold in the strawberries.

Pour the batter in the baking pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow it to cool on a wire rack. Remove the cake from the pan, dust the top with icing sugar and serve.

Serves 8 to 10

Dairy free muesli smoothie


  • 250 ml soya milk
  • 2 dried apricots
  • 20 g candied ginger
  • 40 g muesli of your choice 
  • 1 scoop of NUTRILITE™ All Plant Protein Powder


Cut the apricots and ginger into small pieces and put them into a blender or food processor together with the NUTRILITE™ All Plant Protein Powder and other ingredients. Blend until creamy. Pour the smoothie in a tall glass and serve

Serves 1 

Vegetarian sandwich


  • 4 slices of cereal bread
  • 1 courgette
  • 1 red pepper
  • 3 scoops of NUTRILITE™ All Plant Protein Powder
  • 3 spoons of vinegar
  • 70 g Amway olive Oil
  • salt & pepper
  • 1 mint sprig


Wash the vegetables; cut the courgette into thin slices; cut the red pepper into layers discarding the stalk, seeds and white filaments. Roast the vegetables on a grid and set aside.

In a small bowl whisk NUTRILITE™ All Plant Protein Powder with vinegar, salt and pepper, add oil in a steady stream and whisk until smooth, creamy and without lumps.

Lay 2 slices of bread on a cutting board and spread with half of the NUTRILITE™ All Plant Protein Powder mixture. Top with the roasted vegetables, garnish with mint leaves, Spread the remaining mixture on the remaining 2 bread slices and place spread-side down on top of the sandwiches. Serve

Serves 2

Suggestion: you can toast the bread slices if you want a hot sandwich