Tag Archives: protein

Want an easy way to sneak in some extra protein while giving yourself a sweet treat at the same time?  How about some gluten free, vegan cookie dough protein balls?  These require no baking and is quick and easy to make! As always, if you click the ingredient, you’ll be directed to the Amazon page for that ingredient if you have trouble finding it in a store.

Ingredients:

• 3-5 raw almonds + 2 tbsp filtered water
• 3/4 cup raw creamy almond butter
• 1 tablespoon raw coconut flour, plus more if necessary
• 1/2 cup unflavored vegan protein powder
• 1 tsp vanilla extract
• 2 tbsp raw cacao nibs

1. Blend almonds and water and strain through a cheesecloth or nut milk bag to make almond milk.
2. Stir together all ingredients.
3. Roll into balls and place in refrigerator to set.

This delicious, creamy roasted pepper sauce is so easy to make and allows you to sneak in some super-nutritious hemp seeds!  Hemp seeds have an excellent balance of omega-3 and omega-6 fatty acids.  They are considered the “perfect protein” because not only do they have all 20 amino acids, but they also have each of the 9 essential amino acids that our bodies can’t produce.  They are also high in fiber and contain various other vitamins and minerals.

As always, if click the ingredients to be directed to the appropriate Amazon page if you don’t know where to buy these ingredients.

Sauce Ingredients:

• 1 garlic clove, minced
• 1 red bell pepper, roasted (click here to learn how to roast bell peppers)
• 1 tbsp apple cider vinegar
• 1/2 tsp dijon mustard
• 1 tsp coconut sugar
• 3/4 tsp sea salt
• 1/4 cup olive oil
• 1/2 cup hemp seeds
• 1/2 cup filtered water

Pasta Ingredients:

• 1 box brown rice pasta
• 3/4 cup sundried tomatoes, soaked for at least an hour and sliced into 1/2″ slices
• 1/4 – 1/2 cup Vidalia onion, diced
• 1-2 tomatoes, roughly chopped

1. Boil pasta according to instructions.
2. While pasta is boiling, blend all sauce ingredients together.
3. Drain pasta and toss with sauce and remaining ingredients.

Get a pump of greens and protein in this smoothie!  It’s packed with nutrients to help you lean out, build muscle, and detox!  It has spirulina, which is a great post-workout addition, with its protein, iron, potassium, manganese, selenium, zinc, and a bunch of other nutrients and vitamins.  It has chlorella, which also has protein, amino acids, iron, calcium, potassium, magnesium, and a whole host of other nutrients and vitamins.  It has wheatgrass, which is also chock full of protein, amino acids, and all the minerals known to man.  Finally, it has vegan protein powder for some added protein.  I make this ahead of time and keep it in my fridge and then drink it as soon as I finish my workout for a quick and easy smoothie!

Ingredients:

• 1 or 2 clementines, peeled
• 1/2-1 cup sliced pineapples
• 2 tsp chlorella powder
• 1 tsp spirulina powder
• 1 – 1 1/2 tsp wheatgrass powder
• 1 tbsp moringa powder
• 1 scoop protein powder
• 1 frozen ripe banana
• coconut water (about 1/2 cup, enough to make a 16-ounce smoothie)

1. Blend the clementine(s) and pineapples first.
2. Add powders and blend.
3. Add banana and water and blend.
4. You can leave this in the fridge until you are ready to drink it, or drink it right away.

What a way to sneak in some extra protein and nutrition!  I’ve been looking for a vegan, no-bake brownie that still kept that moist, soft texture and didn’t bombard me with that bitter taste of cacao, and I’ve found it!  This is now my favorite way to sneak in lentils, hemp seeds, and cacao into my diet.  You should try it!  It’s easy to make, delicious, and hits that sweet, chocolatey spot!  One batch makes about 8 brownies.  If you can’t find these ingredients, just click them and you’ll be directed to the appropriate Amazon link.  Please note that this recipe uses cacao as opposed to cocoa, which is processed.

Ingredients:

• 1/2 cup red lentils
• 1 cup water
• 1/3 cup hemp seeds
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 1 tbsp coconut oil
• 3/4 cup coconut sugar
• 4 tbsp oats, ground into flour
• 5 tbsp coconut flour
• 2 tbsp maple syrup
• 2 tbsp raw cacao powder
• 4 tbsp raw cacao nibs

1. Wash lentils, then add lentils and water into a small pot and cook, partially covered, on medium heat until the lentils have absorbed all the water (about 11-14 minutes).  Allow to cool to room temperature.
2. Blend lentils and hemp seeds until smooth.
3. Add vanilla extract, salt, oil, and sugar and blend.  Divide mixture into 2 bowls.
4. Into one bowl, add half of the oat flour, coconut flour, maple syrup, cacao powder, and cacao nibs and stir until combined.  Layer it onto the bottom of a glass pan.
5. Into one bowl, add the rest of the oat flour, coconut flour, maple syrup, and cacao nibs and stir until combined.  Place on top of the bottom layer.
6. Refrigerate for at least an hour or freeze for half an hour before serving.  Keep refrigerated.

I found a way to get all the wonderful nutrients of wheatgrass in a yummy dessert, with plenty of protein!  For those who are trying to lose weight, I highly recommend that you incorporate strength training in your diet and increase your consumption of protein – this will help with killing off that fat!  This pudding is awesome because it has the omega-3s from the chia seeds, as well as about 17 grams of protein per serving (makes 4), and all the healthy fats from the coconut milk and chia seeds, ON TOP of the powerhouse punch that wheatgrass provides!  And it’s SO easy to make, too!

Ingredients:

• 4 tbsp chia seeds
• 1 can full fat coconut milk
• 4-6 tbsp maple syrup
• 1 tbsp (or more) wheatgrass powder
• 3/4 cup dehusked mung beans
• 1 cup water or more

1. Add chia seeds to a large container.
2. Shake the can of coconut milk until the liquids and solids mix together and combine milk, syrup, and wheatgrass powder in a container.
3. Rinse mung beans and add to a large pot.  The beans should be a thin layer across the bottom.  Add enough water so that it rises above the layer by about half an inch.  You can add more if you want the beans to become softer and thicker.
4. Heat beans on medium low until they simmer. Reduce heat to low until most of the water is absorbed into the beans and the beans have softened, about 30-40 minutes, stirring occasionally.  There should be no more water rising above the layer of beans.  You can always adjust the water and amount of mung beans to your taste, or let it heat longer if you want the beans even softer.
5. Add beans and remaining water from the pot into the container and stir until the solid chunks liquefy and blend with the rest of the dessert.
6. Stir in chia seeds.
7. Serve immediately or refrigerate for at least a few hours and serve cold.

I have a sweet tooth.  And I’ve been trying to add more protein into my diet.  This was a wonderful way to combined the two.  I had other people try it and they found it to be delicious.  The recipe makes a dozen cookies, but I need to make bigger batches, because these babies are not lasting very long!  They are so easy to make, too!

Ingredients:

• 1/2 cup gluten free oats
• 1/4 cup raw walnuts
• 1 scoop vegan protein powder
• 1/2 cup almond flour
• 1/2 tsp cinnamon
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 2 ripe bananas

1. Preheat oven to 350º F.  Line a baking sheet with parchment paper or aluminum foil.
2. In a small and strong blender or food processor, blend the oats and walnuts until they form a flour-like consistency.  Add protein, almond flour, cinnamon, and extracts.
3. In a medium-to-large bowl, mash the bananas.
4. Stir the remaining ingredients to combine.
5. Scoop up the dough and place onto baking sheet into round balls, with each cookie placed about an inch apart from the other.
6. Bake for about 13 minutes, and then let sit for 10 minutes before removing from sheet and serving.