Mar 15
Greek Yogurt Bagels - High Protein Twist
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Greek Yogurt Bagels - High Protein Twist
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Pumpkin Protein Muffins Ingredients: 1 1/2 cups gluten-free rolled oats 1/2 cup vanilla protein powder (50g) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 teaspoons pumpkin spice seasoning 3/4 cup canned pumpkin (100% pure, not pie filling) 3 eggs 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 cup coconut oil, melted 1/2 cup dark chocolate chips (use dairy-free for a vegan option) Directions: Preheat oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners. Set aside. In a blender, add all ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth. Stir in the chocolate chips. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired. Bake for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 220 kcal per muffin | Servings: 12 muffins These Pumpkin Protein Muffins are the perfect blend of fall flavors and healthy ingredients. Packed with protein from oats and protein powder, they make a great breakfast or snack option that keeps you full and energized. The addition of dark chocolate chips provides a decadent, rich touch that complements the warm spices of pumpkin. These muffins are quick to make and ideal for meal prep. Whether you're looking for a grab-and-go breakfast or a healthy dessert, these gluten-free and dairy-free muffins will satisfy your cravings while fueling your day. Enjoy the cozy flavors of fall in every bite!
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Werbung Mocha peanut or chocolate vanilla protein pudding? Which one would you pick? These puddings are used to be my perfect post workout meals for a quick protein refuel to get the muscles work. Well I obviously don’t have these puddings right now, but my protein powder @bulkpowders_de travels with me :). It’s one of my quick functional staples here 😍. Find my psyllium husk chocolate puddings in my blog. I just added 1 scoop of #bulkpowders protein into these two. 💦 Sending love from Santa Monica. 💕#proteinboost #postworkout #chocolatepudding #peanutprotein #peanutbutterpudding #proteinpudding #veganpuddingrecipe #rawpudding https://www.instagram.com/p/BsY0_1UlUsL/?utm_source=ig_tumblr_share&igshid=1hw06mt9w2r6l
After having this protein boosting lunch today, I was wondering if we could have too much plant proteins. I’d say, as long as it’s not isolated, we are fine. Hence, I’d definitely have this black bean pasta with red lentil Bolognese again - great #postworkout meal 💛. Used ras El hanout, dates , apple vinegar and sumach to spice the sauce. I guess you’d like it. What do you think? 🙌☀️#planetplantbased #plantprotein #pastalover #glutenfree #proteinboost #veganbowls #foodwithoutregrets #yuminmytum #healthy (at Berlin, Germany)
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These protein bars with fruit and chocolate are a tasty and nutritious paleo snack choice. Tightly packed with protein powder, nuts, chocolate, dried fruits, and almond butter, they offer a gratifying energy boost for your hectic day.
Ingredients: 1 cup almond butter. 1/2 cup unsweetened cocoa powder. 1/4 cup honey or maple syrup. 1/4 cup dried cranberries. 1/4 cup chopped dried apricots. 1/4 cup chopped nuts e.g., almonds, walnuts. 2 tablespoons chia seeds. 1 scoop paleo-friendly chocolate protein powder. Pinch of sea salt.
Instructions: Honey or maple syrup, cocoa powder, and almond butter should all be combined in a sizable mixing bowl. Blend until completely smooth. Add chocolate protein powder, chopped nuts, chopped apricots, chopped chia seeds, and a tiny pinch of sea salt. Mix until all ingredients are combined evenly. Press parchment paper into a square or rectangular baking dish, allowing a small overhang for simple removal. Using a spatula to smooth the top, press the mixture firmly into the baking dish that has been lined. To firm up, place the baking dish in the refrigerator and chill for at least two hours. When the bars are set, take them out of the fridge and use the overhanging parchment paper to lift them out. Cut the chilled mixture into the desired size bars or squares. The Fruity Chocolate Protein Bars can be frozen for extended storage or kept in the fridge for up to a week when kept in an airtight container.
Prep Time: 15 minutes
Cook Time: 0 minutes
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