Ok, weâ€™ll admit it. Weâ€™ve officially gotten into the holiday spirit around here. For those of us in the extreme fitness world, all the eating, drinking and general merriment can throw a big wrench in nutrition plans and workout routines. Just because the holidays are upon us, however, doesnâ€™t mean you have to give up on your goals to enjoy traditional flavors. In fact, many recipes can be made with one of True Nutritionâ€™s premium protein powders to ensure that you can lift through the holidays and move into 2016 without sacrificing your hard-earned gains.
So in the spirit of giving, we have listed five of our favorite protein-packed recipes for you to enjoy this holiday season.
Protein Peppermint Bark
- 2 cups of raw unsweetened finely shredded coconut (small shreds) or 1 cup raw coconut butter, melted
- 3/4-cup (120 g) raw hemp seeds
- 1/3-cup (80 ml) coconut sugar
- 2 ounces (60 g) good quality unsweetened chocolate chopped
- 1/4-1/2 tsp (1-2.5 ml) 100% stevia powder to your taste
- Pinch of fine sea salt
- 1 tsp of pure vanilla extract
- 1/2 tsp of pure peppermint extract
- 1 scoop True Nutrition Grass-Fed Whey Protein Chocolate Fudge Brownie Flavor
- 1/4 cup of goji berries, dried cranberries, or cherries, add chopped nuts if desired
- Blend coconut or coconut butter, hemp seeds and coconut sugar in a high-powered blender until liquefied.
- Add the chocolate, stevia, salt and vanilla, and continue to blend, stirring with the tamper, until the chocolate is completely melted and the mixture is smooth. Finally, add the protein powder and blend again until incorporated.
- Line a loaf pan or mold with plastic wrap and set aside.
- Pour into the pan and smooth the top. Sprinkle with goji berries and place the mix into the refrigerator until firm, this will take at least 2 hours.
- Once firm, invert onto a cutting board and remove the plastic, and cut into desired shapes and sizes. Store covered in the refrigerator and serve cold.
- 1-1/2 cup apple cider
- 1/2 cup grated apple
- 1/4 tsp allspice
- 1-1/2 cup cassava flour
- 1/2 cup Whey Protein Isolate Cold-Filtration Vanilla Cake Batter Flavor
- 2 tbsp coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1-1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2-cup nonfat Greek yogurt
- 1 tsp vanilla extract
- 1 egg
- 1-1/2 tbsp butter, melted
- 1 tbsp coconut palm sugar
- 1 tsp cinnamon
- In a small pot over medium high heat, combine apple cider, grated apple and allspice. Bring to a boil. Reduce heat and let simmer for 20 minutes. We want this to reduce to 1 cup of concentrate cider. After the 20 minutes, pour into a small ball to cool slightly.
- While the cider is simmering, preheat oven to 350Â°F. Prepare 2 donut pans by greasing with a bit of coconut oil. If you only have one pan, no worries! Just bake in batches.
- Whisk together dry ingredients (flour, protein, sugar and spices) in a small mixing bowl and set aside.
- In a large bowl, whisk together the yogurt, vanilla extract and egg. Slowly pour Apple cider and grated apple into bowl, continuing to whisk. Slowly add dry ingredients and mix until a well-mixed batter has formed. This will be a bit of a wetter batter – that’s ok!
- Transfer batter to a piping bag or large Ziploc bag. Pipe batter into donut pan. Bake for 10 minutes or until a toothpick comes out clean when inserted.
- Melt butter and set aside in a small bowl, which is wide enough to fit a donut. Mix sugar and cinnamon together in another small bowl or on a plate. Once donuts have baked, allow them to cool slightly on a large cutting board. Dip tops of donuts into melted butter and then lightly into the sugar/cinnamon mix.
Thanks to Meg from www.myengineerednutrition.com/ for this one!
- 1 scoop True Nutrition Whey Protein Concentrate Chocolate Fudge Brownie Flavor
- 6 ounces of plain Greek yogurt
- 2 tablespoons of ground peppermint bark
- 1-2 tablespoons of water
- Sprinkle with chia seeds (optional)
- Mix yogurt protein powder, yogurt, water, and peppermint bark in bowl and whisk until desired consistency.
- Serve chilled.
- Â¼ cup full fat coconut milk
- Â¾ cup unsweetened almond milk
- 2 scoops True Nutrition Grass-Fed Whey TrueFlavorâ„¢ French Vanilla
- 1 whole egg, raw*
- 1 tsp. nutmeg
- Â½ tsp. cinnamon
- 1 tsp. vanilla
- Add all ingredients to a blender.
- Blend until completely combined.
- *Optional, consume at your own risk.
- 1/2 tablespoon ground flaxseed + 1 1/2 tablespoons water
- 1/3 cup cane sugar
- 1/4 cup virgin coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon almond milk (optional, see directions)
- 1/2 cup + 1 tablespoon gluten-free oat flour*
- 1/4 cup + 3 tablespoons almond flour (not almond meal)
- 1/4 cup sorghum flour
- 1 scoop Pea Protein Isolate Vanilla Cake Batter Flavor
- 2 1/2 tablespoons arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine grain sea salt
- Pinch of cinnamon
- 1 tablespoon of cane sugar
- 1 teaspoon of cinnamon
- Line a baking sheet with parchment paper and preheat oven to 375F. Mix the flax and water to make the flax egg in a small bowl. Set mix aside.
- In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla. Add in the flax egg and stir until combined.
- In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Combine the wet mixture to the dry mixture and stir well. The dough will be very dry and you made need to knead the mix with your hands. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don’t want it super wet either or it will spread out too much when baking.
- Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart.
- Bake for 10-11 minutes. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.