Flavors: Double Chocolate Brownie
In stock


Whole Food Meal Replacement - Axe & Sledge Home Made

Stop restricting yourself to bland and tasteless food when you're on a diet or meal program! Once you try Home Made from Axe & Sledge for your next meal replacement, you won't go back! With 48 grams of protein and 46 grams of carbs per serving, get all of the nutritional benefits of a full meal in the convenient on-the-go form of a meal replacement powder!

Axe & Sledge Home Made Benefits

  • 48g of Protein per Serving
  • 46g of Carbs per Serving
  • Contains Protein, Carbs, Vitamins, & Minerals 
  • All the Nutrition of a Full Meal
  • Helps Prevent Muscle Loss

Axe & Sledge Home Made Flavors

  • Double Chocolate Brownie
  • Sweet Potato Pie

Axe & Sledge Home Made Ingredients

Supplement Facts

Serving Size: 2 Scoops (118g)

Servings per Container: 25

Amount per Serving %DV

Calories 420

Total Fat 6g 10%

Saturated Fat 2g 10%

Cholesterol 36mg 12%

Total Carbohydrate 46g 16%

Dietary Fiber 10g 40%

Total Sugars 3g **

Protein 48g

Vitamin A 4512 IU 90%

Calcium 234mg 24%

Iron 4mg 22%

Magnesium 50mg 12%

Sodium 300mg 13%

Potassium 536mg 15%

*Percent Daily Values are based on a 2,000 calorie diet.

**Daily Value not established.

Other ingredients: Whole Grain Oat Flour, Home Made Protein Recipe (Whey Protein Isolate, Whey Protein Concentrate, Brown Rice Protein, Egg White Powder, Beef Protein, Pea Protein), Sweet Potato, Soluble Fiber Glucose Polymer Complex (Fibersol-2), Cocoa Powder, Natural Flavors, Medium Chain Triglycerides (75%), Sodium Chloride, Sucralose, Gum Blend (Gum Acacia, Guar Gum, Xantahn Gum), DigeSEB, A Proprietary Enzyme Blend: (Amylases, Lactase, Proteases, Lipase, Cellulase), Organic Chicken Broth Powder.

Axe & Sledge Home Made Warnings

This product was produced in a facility that may also process ingredients containing milk, egg, soybeans, shellfish, tree nuts, wheat, and peanuts. 


Frestedt JL, Young LR, Bell M. Meal Replacement Beverage Twice a Day in Overweight and Obese Adults (MDRC2012-001). Curr Nutr Food Sci. 2012;8(4):320–329. doi:10.2174/157340112803832156.

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