So, you may or may not have noticed, but we NGPTers consume a fair amount of protein shakes. (Brands of choice, recommended by NGPT owner Adam Schaeuble, are Metabolic Drive, Optimum Nutrition (my fave!), EAS, and Muscle Pharm Combat.) Protein shakes are all well and good because they are portable, quick, low carb/sugar, and chock full of protein. Sometimes, however, you just need some variety. Check out these recipes for ways to use your protein powder in new ways!
Peanut Butter Protein Bars http://chocolatecoveredkatie.com/2013/04/04/homemade-peanut-butter-protein-bars/
I opted to form the batter in a plastic container to freeze.
- ½ cup peanut butter
- ¼ cup protein powder
- ¾ tsp baking soda
- ¼ cup Splenda
- 1-2 Tbsp coconut or grapeseed oil (olive ok too)
If pb is from the fridge, gently warm it until it is stir-able. In mixing bowl, stir pb and oil until they form a smooth paste. In separate bowl, combine all remaining ingredients and mix well. Pour dry ingredients over pb mixture, and stir until evenly incorporated (Vets, if not on a program you may try a little Splenda brown sugar in place of the Splenda. I’d never use a full ¼ cup but perhaps 2 Tbsp each). It will be a little crumbly, so transfer crumbly dough to gallon-sized plastic bag. From inside bag, form one big ball. Still in bag, roll out with a rolling pin. Cut bars (or portion bars into individual bags and shape them) and put in freezer to firm. (Alternatively, you can bake these or make protein peanut butter cookies if you’d prefer.) Store in freezer, or fridge them if you want softer bars. The bars will becoming mushy and start to liquefy if not kept cold!
Makes 4 fat servings each with about ¼ protein serving. Nice treat for a pick 2 snack – I would recommend adding a half protein serving with it to round it out a bit.
Cinnamon Streusel Peanut Butter Cookiehttp://tryabouttime.com/cinnamon-streusal-peanut-butter-cookie/
- ½ cup peanut butter
- ½ cup s-f syrup
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- 3½ scoops cinnamon protein powder (or other)
- ¼ teaspoon cinnamon
Topping:
- 1/8 cup finely chopped pecans (or other nut - I don’t like pecans!)
- 1/2 scoop cinnamon protein powder
Mix all ingredients together except for protein. Add protein to liquid mixture until incorporated. Roll into small balls. Mix topping ingredients together. Dip ½ of each ball into mixture and place topping up on a sprayed cookie sheet. Bake at 325 degrees for 8 min.
Makes 4 fat/protein servings (5 if you add this topping). Alternatively, I also tried mixing a little unsweetened cocoa powder, sugar-free syrup, and just as much coconut oil as needed to make a little chocolate ganache to pour over. (Start with 1 Tbsp coco/syrup and 1 tsp oil. Adjust for texture/taste.)
Lexie’s Peanut Butter Protein Cookies
- ¼ cup Splenda
- ¼ cup vanilla powder
- ½ cup pb
- ½ tsp vanilla
- ½ egg
Mix egg/vanilla/Splenda. Add pb and slowly mix in protein. Ungreased cookie sheet at 350 for 10-12 min.
Lexie is a student assistant of mine at work. We were chatting about the cookie recipe above. It was ok, but she shared with me her peanut butter protein cookies recipe, which is very similar to the basic peanut butter cookie recipe on my blog, just with the protein powder added. Give it a try as well to work in more protein. Makes 4 fat servings with ¼ serving protein each.
Get some new ideas? Jonesing for some protein powder now? Get creative and find new ways to use your protein powder flavors to help keep your nutrition fresh and interesting. No one likes being in a food rut! Until next time, feast with natural peanut butter, feast with low-carb protein powder, and as always…FEAST ON!!!
~Coach Lauren
