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Recipes

Discover Delicious & Nutritious Recipes


Explore our curated collection of easy, plant-powered recipes using KAY KAY Plant Protein. Whether you're fueling up after a workout or looking for clean, everyday meals — you'll find inspiration that's healthy, tasty, and easy to make.

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Try it, mix it, love it!

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01

Vegan Cucumber Smoothie

Ingredients:

  • 2/3 cucumber, sliced

  • 1 scoop KAY KAY Plant Protein (Coconut Sugar flavor)

  • 200 ml cold water or plant-based milk​

​

Instructions:

  1. Add all ingredients into a blender.

  2. Blend until smooth.

  3. Pour into a glass, serve chilled, and enjoy! 🥒💚

02

Protein Blueberry Oat Cake

Ingredients:

  • 1 ½ cups gluten-free oats (blended)

  • ½ cup Kay Kay protein powder (vanilla or unflavored)

  • 2 ripe bananas (mashed)

  • 2 eggs (or flax eggs)

  • ¼ cup maple syrup or honey

  • ¼ cup plant-based milk

  • 1 tsp vanilla extract

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup blueberries

  • Toppings: oats, pumpkin seeds (optional)

​

Instructions:

  1. Preheat oven to 180°C (350°F). Line loaf pan.

  2. Mix oats, protein powder, baking powder, soda, and salt.

  3. Stir in mashed bananas, eggs, syrup, milk, and vanilla.

  4. Fold in blueberries. Pour into pan.

  5. Top with oats/seeds.

  6. Bake 40–45 min. Cool, slice, enjoy!

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03

Creamy Truffle Mushroom Oat with Pea Protein

Ingredients (1 serving):

  • ½ cup rolled oats

  • 1 cup unsweetened oat milk (or any plant milk)

  • 1 tsp olive oil or vegan butter

  • 1 clove garlic, minced

  • ½ cup chopped mushrooms (e.g., shiitake, button, or cremini)

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 1 tsp truffle oil (or truffle-infused olive oil)

  • Salt & pepper to taste

  • Toppings: roasted garlic slices, pumpkin seeds, mushroom slices

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 Instructions:

  1. Sauté Aromatics & Mushrooms:
    In a small pot or pan, heat olive oil. Add garlic and mushrooms, sauté until fragrant and soft.

  2. Cook the Oats:
    Add oats and oat milk to the pan. Stir and simmer on medium-low heat for 5–7 minutes until creamy.

  3. Add Protein:
    Reduce heat to low, stir in 1 scoop of Kay Kay Organic Pea Protein Powder. Mix well to avoid lumps.

  4. Season & Truffle:
    Add salt, pepper, and truffle oil. Stir and cook for another minute.

  5. Garnish & Serve:
    Top with roasted garlic slices, pumpkin seeds, and fresh mushroom slices. Enjoy warm!

04

High Protein Curry Oatmeal

Ingredients (1-2 servings):

  • ½ cup rolled oats

  • 1¼ cups water or unsweetened soy/oat milk

  • ½ cup cooked red kidney beans (or any legume of choice)

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 1 tbsp yellow curry paste or powder

  • 1 tsp olive oil

  • 1 clove garlic, minced

  • ½ cup spinach or kale

  • ¼ cup mushrooms, sliced

  • Salt & pepper to taste

  • Optional: splash of coconut milk for creaminess

 

Instructions:

  1. Sauté aromatics:
    In a small saucepan, heat olive oil over medium heat. Add garlic and curry paste or powder, sauté until fragrant.

  2. Cook veggies:
    Add mushrooms and a pinch of salt, cook until soft. Then stir in the spinach or kale and allow it to wilt.

  3. Add oats & liquids:
    Pour in the oats and water (or plant milk). Stir and bring to a simmer for 5–6 minutes.

  4. Add protein boost:
    Once the oats are soft and creamy, reduce heat and stir in 1 scoop of Kay Kay Pea Protein Powder until fully incorporated. Add a splash of coconut milk if desired.

  5. Finish & serve:
    Add cooked beans, season with salt and pepper, and stir everything together. Serve hot.

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05

High Protein Overnight Oat Tiramisu

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Ingredients (1-2 servings):

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For the oat base:

  • ½ cup rolled oats

  • 1 tbsp chia seeds

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • ½ cup brewed coffee (cooled)

  • ½ cup plant milk (e.g. soy or oat)

  • 1 tsp vanilla extract

  • 1 tbsp maple syrup or honey

For the creamy layer:

  • ½ cup plant-based yogurt or silken tofu

  • 1 tbsp peanut butter or almond butter (optional for richness)

  • ½ tbsp cocoa powder

  • 1 tbsp maple syrup

  • A dash of salt

Topping:

  • Unsweetened cocoa powder (for dusting)

  • Crushed pecans or dark chocolate shavings

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Instructions:

  1. Prepare the oats:
    In a bowl or jar, mix oats, chia seeds, protein powder, coffee, plant milk, vanilla, and maple syrup. Stir well and refrigerate overnight (or at least 4 hours).

  2. Make the cream layer:
    Blend or whisk yogurt, cocoa powder, syrup, and nut butter until smooth. Chill until ready to serve.

  3. Assemble:
    Once oats are set, place a layer in a deep plate or bowl. Spoon the creamy mixture on top. Use a dome mold for the tiramisu shape, if desired.

  4. Finish:
    Generously dust with cocoa powder and garnish with pecans or chocolate.

  5. Serve cold and enjoy!

06

Diabewell Chocolate Almond Protein Bars

Ingredients:

  • 1 scoop Kay Kay Diabewell Powder

  • 1 cup rolled oats

  • ½ cup almond butter (or peanut butter)

  • 2 tbsp unsweetened cocoa powder

  • 2 tbsp sugar-free syrup (like stevia syrup or yacon syrup)

  • ¼ cup unsweetened almond milk

  • 1 tsp vanilla extract

  • A pinch of salt

  • 10–15 whole almonds (for topping)

 

 Instructions:

  1. Blend dry ingredients:
    In a large mixing bowl, combine oats, cocoa powder, salt, and Kay Kay Diabewell Powder.

  2. Mix wet ingredients:
    In a separate bowl, mix almond butter, almond milk, syrup, and vanilla until smooth.

  3. Combine & shape:
    Pour wet mixture into dry and mix well. You should get a sticky, moldable dough.

  4. Form bars:
    Press the mixture into a parchment-lined dish (about 8x8 inches). Flatten with a spatula.

  5. Top & chill:
    Press whole almonds into the top. Chill in the fridge for at least 1 hour until firm.

  6. Slice & serve:
    Cut into squares or bars. Store in an airtight container in the fridge for up to 1 week.

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07

Vegan Ice Cream – Banana Peanut Butter Chocolate Chip & Almond

Ingredients:

  • 3 ripe bananas (frozen and sliced)

  • 2 tbsp unsweetened peanut butter

  • 1 tsp vanilla extract

  • 1 tbsp unsweetened almond milk (optional, for blending)

  • 1 tbsp cacao nibs or sugar-free dark chocolate chips

  • 2 tbsp roasted almonds, chopped (plus extra for topping)

​

 Instructions:

  1. Freeze bananas:
    Slice ripe bananas and freeze them for at least 4 hours or overnight.

  2. Blend base:
    Add frozen banana slices to a high-speed blender or food processor with peanut butter and vanilla. Blend until creamy. Add almond milk only if needed for smoother blending.

  3. Mix-ins:
    Stir in chocolate chips (or cacao nibs) and chopped almonds. Pulse gently or fold in by hand.

  4. Serve or freeze again:
    For soft-serve texture, serve immediately. For scoopable firmness, transfer to a container and freeze for 1–2 hours.

  5. Top it off:
    Sprinkle with extra chopped almonds and a few chocolate chips before serving.

08

Ingredients:

  • 3 ripe bananas (mashed)

  • 1 cup whole wheat flour (or oat flour)

  • ½ cup unsweetened cocoa powder

  • 1 scoop Kay Kay Diabewell Powder (for protein & fiber boost)

  • â…“ cup maple syrup or date syrup

  • ¼ cup coconut oil (or unsweetened applesauce)

  • ¼ cup almond milk (unsweetened)

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • ¼ tsp salt

  • â…“ cup vegan chocolate chips or chopped dark chocolate

 Instructions:

  1. Preheat oven to 175°C (350°F). Grease or line a loaf pan with parchment paper.

  2. Mix wet ingredients:
    In a large bowl, mash bananas. Stir in maple syrup, oil/applesauce, almond milk, and vanilla.

  3. Combine dry ingredients:
    In another bowl, whisk together flour, cocoa powder, Diabewell powder, baking soda, and salt.

  4. Combine & fold in chocolate:
    Pour dry mixture into wet ingredients and mix until just combined. Fold in most of the chocolate chips.

  5. Bake:
    Pour batter into the loaf pan, sprinkle remaining chocolate on top. Bake for 40–50 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter).

  6. Cool & slice:
    Let it cool completely before slicing. Enjoy plain or with nut butter!

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Vegan Chocolate Banana Bread

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09

Blueberry Mocha Overnight Oats

Ingredients:

  • ½ cup rolled oats

  • 1 scoop Kay Kay Plant Protein Powder

  • 1 tsp chia seeds

  • 1 tsp instant coffee

  • ½ cup unsweetened almond milk

  • 1 tbsp maple syrup

  • ¼ cup fresh or frozen blueberries

  • 1 tbsp cacao nibs or crushed dark chocolate

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 Instructions:

  1. In a jar or bowl, add oats, protein powder, chia seeds, and instant coffee.

  2. Pour in almond milk and maple syrup. Stir until fully combined.

  3. Fold in or layer the blueberries on top.

  4. Sprinkle cacao nibs on top for crunch.

  5. Cover and refrigerate overnight (or at least 4 hours).

  6. Stir and enjoy chilled in the morning!

10

Strawberry Cheesecake Overnight Oats

Ingredients:

  • ½ cup rolled oats

  • 1 scoop Kay Kay Meal2Go Protein Powder

  • 1 tbsp chia seeds

  • ½ cup almond milk

  • 2 tbsp plant-based yogurt

  • 1 tbsp maple syrup

  • ½ tsp vanilla extract

  • 3–4 sliced strawberries

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 Instructions:

  1. In a mixing bowl, combine oats, protein powder, chia seeds, yogurt, maple syrup, and vanilla.

  2. Slowly stir in the almond milk until smooth.

  3. Add a layer of sliced strawberries at the bottom of your jar.

  4. Pour the oat mixture over the berries and top with more strawberries.

  5. Seal and refrigerate overnight.

  6. Enjoy straight from the jar the next morning!

11

Apple Pie Overnight Oats

Ingredients:

  • ½ cup rolled oats

  • 1 scoop Kay Kay AgeWell Protein Powder

  • 1 tbsp chia seeds

  • ½ cup almond milk

  • ½ apple, sliced or chopped

  • 1 tbsp dried cranberries

  • 1 tsp maple syrup

  • ¼ tsp cinnamon

  • A pinch of nutmeg (optional)

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 Instructions:

  1. Mix oats, protein powder, chia seeds, cinnamon, and nutmeg in a jar.

  2. Add almond milk and maple syrup, then stir to combine.

  3. Fold in chopped apples and dried cranberries.

  4. Press down slightly and seal the jar.

  5. Chill in the fridge overnight.

  6. Stir before eating and top with extra apple slices if desired.

12

Banana Peanut Butter Overnight Oats

Ingredients:

  • ½ cup rolled oats

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 1 tbsp chia seeds

  • ½ banana, mashed

  • ½ cup unsweetened almond milk

  • 1 tbsp peanut butter

  • Optional: 1 tsp stevia or honey

  • Toppings: sliced banana, cacao nibs, peanut butter drizzle

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 Instructions:

  1. In a bowl, mash the banana.

  2. Add oats, protein powder, chia seeds, almond milk, and peanut butter to the banana mash.

  3. Mix until creamy and smooth.

  4. Transfer to a jar and refrigerate overnight.

  5. In the morning, top with banana slices, cacao nibs, and a peanut butter drizzle.

  6. Eat chilled or at room temperature.

13

Vegan Superfood Carrot Cake

Dry Ingredients:

  • 1 ½ cups all-purpose flour (or whole wheat flour)

  • 1 scoop KAY KAY Superfood Plant Protein

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp salt

​

Wet Ingredients:

  • ¾ cup plant-based milk (like almond or oat milk)

  • ½ cup maple syrup (or coconut sugar)

  • ¼ cup coconut oil (melted)

  • 1 tsp vanilla extract

  • 1 ½ cups finely grated carrots (packed)

​

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 Instructions:

  1. Preheat Oven. Preheat oven to 175°C (350°F).

  2. Grease a loaf pan or cake tin.

  3. Mix Dry Ingredients in a large bowl, whisk together flour, KAY KAY Superfood Protein, baking powder, baking soda, spices, and salt.

  4. Combine Wet Ingredients.

  5. In a separate bowl, mix plant milk, maple syrup, melted coconut oil, and vanilla.

  6. Bring It Together.

  7. Add wet ingredients to the dry ingredients and stir just until combined.

  8. Fold in grated carrots, nuts, and raisins.

  9. Bake.

  10. Pour into the prepared pan and smooth the top.

  11. Bake for 30–40 minutes, or until a toothpick comes out clean.

  12. Cool & Serve. Let cool completely before slicing.

Jada’s High Protein Plant-Based Ice Cream

Ingredients:

​

  • 300 ml whipped coconut cream (e.g. @naturescharm_th – for a creamy texture)
    (Substitute: any plant milk if you prefer a lighter texture)

  • 2 tbsp coconut sugar (e.g. @tonklarfacai)

  • 1 tsp vanilla extract

  • 1 scoop KAY KAY Organic Plant Protein (Chickpea Protein)

  • Fruit or toppings of choice (e.g. berries, bananas, chopped nuts, or chocolate chips)

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Instructions:

​​

  1. In a mixing bowl, add whipped coconut cream, coconut sugar, vanilla extract, and KAY KAY Organic Plant Protein.

  2. Whisk or blend everything together until smooth and creamy.

  3. Optional: Fold in fruits, chocolate chips, or other mix-ins.

  4. Transfer the mixture into silicone molds, popsicle molds, or a freezer-safe container.

  5. Add extra toppings on top if desired.

  6. Freeze for at least 3 hours, or overnight for best results.

  7. Remove from molds or scoop into a bowl.

  8. Enjoy cold as a refreshing high-protein treat!

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High Protein Vegan Pancakes

Ingredients:

Dry:

  • 1 cup whole wheat flour

  • 4 tbsp KAY KAY Organic Pea Protein Powder

  • 2 tbsp coconut sugar

  • ¼ tsp salt

  • 1 tsp baking powder (“fluffy powder” = baking powder)

Wet:

  • 1½ cups unsweetened plant milk (e.g., almond, soy, or oat)

For Cooking:

  • Coconut oil or vegan butter for greasing the pan

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Instructions:

  1. In a large mixing bowl, whisk together the whole wheat flour, KAY KAY Pea Protein Powder, coconut sugar, salt, and baking powder.

  2. Pour in the plant milk. Stir until just combined — avoid overmixing. The batter should be thick but pourable. Add more milk if too dense.

  3. Lightly grease a non-stick (Teflon) pan with coconut oil or vegan butter. Heat over medium-low heat.

  4. Scoop about ¼ cup of batter per pancake into the pan. Let cook until bubbles appear and edges firm up (about 2–3 minutes).

  5. Flip gently and cook for another 1–2 minutes until golden brown on both sides.

  6. Stack them up and serve with your favorite toppings: fruit, nut butter, or a dusting of icing sugar.

4 Easy & Delicious Vegan Protein Smoothies with KAY KAY

Discover 4 colorful, easy-to-make vegan protein smoothie recipes using KAY KAY plant-based protein powders! Whether you're craving a creamy Choco Banana, refreshing Mix Berry, tropical Ma Yong Chid (Marian Plum), or a detoxifying Green smoothie, this set has something for everyone.

 

Perfect for a high-protein breakfast or post-workout boost — all naturally sweetened and dairy-free. 🥤🌱✨

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Choco-Banana Peanut Smoothie

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 1 ripe banana

  • 1 tbsp peanut butter (or almond butter)

  • 1 tbsp unsweetened cocoa powder

  • 200 ml plant-based milk (e.g. almond milk or soy milk)

  • 1/2 cup ice cubes

  • Optional: 1 tsp vanilla extract

  • Topping: cacao nibs or dark chocolate shavings

Ingredients:

Instructions:

​

  1. Gather all ingredients: banana, protein powder, nut butter, cocoa, milk, and ice.​

  2. Add all ingredients into a blender. Start with the liquid first for easy blending.

  3. ​Blend on high speed for 30–60 seconds until smooth and creamy.

  4. ​Pour into a glass or mason jar.

  5. ​Sprinkle with cacao nibs or dark chocolate shavings for crunch.

  6. ​Serve immediately and enjoy your nutritious, chocolatey smoothie!

Mixed Berry Protein Smoothie

Ingredients:

Instructions:

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 1 medium banana

  • 1 cup mixed frozen berries (e.g. blueberries, strawberries, raspberries)

  • 1/2 cup plant-based yogurt (e.g. soy or almond yogurt)

  • 200 ml plant-based milk (like almond or oat milk)

  1. Prepare ingredients:
    Get your banana, frozen berries, yogurt, protein powder, and milk ready.

  2. Add to blender:
    Place all ingredients into the blender. Add milk last for better blending.

  3. Blend until smooth:
    Blend on high speed for about 1 minute, or until silky and creamy.

  4. Serve cold:
    Pour into a jar or glass and enjoy immediately!

  5. Optional topping:
    Add some chia seeds, granola, or more berries on top for texture.

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Mayongchid Protein Smoothie

Ingredients:

Instructions:

  • 1 scoop Kay Kay Organic Pea Protein Powder

  • 7–8 frozen mayongchid (maprang or marian plum) – peeled and seed removed

  • 1/2 cup plant-based milk (like oat or almond milk)

  • 1 tbsp honey or syrup (optional, depending on sweetness of the fruit)

  • A few ice cubes (optional for thicker texture)

  1. Prep the fruit:

    Peel and freeze mayongchid in advance. Remove seeds.

  2. Add to blender:

    Place frozen mayongchid, protein powder, plant milk, and optional sweetener into blender.

  3. Blend until creamy:

    Blend on high speed until the smoothie is silky and thick.

  4. Serve & enjoy:

    Pour into a glass or jar, garnish with a whole mayongchid on top, and enjoy with a straw!

Green Protein Smoothie

Ingredients:

Instructions:

  • 1 scoop Kay Kay Organic Pea Protein

  • 1 scoop Kay Kay Mix Green Superfood Powder

  • 1 frozen banana

  • 1 handful frozen spinach or mixed greens

  • 1 tbsp nut butter (peanut or pistachio)

  • 1/2–1 cup plant milk (e.g. oat, almond, or soy)

  • A few ice cubes (optional)

  1. Prepare ingredients:
    Peel and freeze the banana in advance. Gather your powders, greens, and nut butter.

  2. Add to blender:
    Combine all ingredients in a blender – protein powder, green mix, banana, greens, nut butter, and milk.

  3. Blend until smooth:
    Blend on high speed until the smoothie is creamy and bright green.

  4. Serve:
    Pour into a glass or jar, insert a straw, and enjoy your vibrant nutrient-packed smoothie!

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Videos:

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(Reg: 201301028956)

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Eco Perindustrian 5,
42300, Bandar Puncak Alam, Selangor, Malaysia

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Samutprakam, 10540, Bangkok, Thailand

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NSW 2478, Australia

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