MAKING FOOD FUN!
AND HEALTHY OF COURSE
SOME GREAT RECIPE IDEAS FOR PROTEIN SNACKS TO KEEP YOUR BODY FUELLED!
Spring is coming and with the warmer weather lurking, so is sunny days at the beach, trips out with friends and family and the temptation to snack on all of the delicious food available out there!
What we have here is some simple, quick and delicious snack ideas that you can take with you anywhere that will give you the energy to keep that body fuelled for all your activities! Throw them in with your lunch, for the kids or share them around with your friends!
PEANUT BUTTER DELIGHT PROTEIN BALLS
Makes 25 protein balls.
For an afternoon snack try these with OXYWHEY by EHP LABS – YUM!!!!
- 1 cup peanut butter – smooth, 100%. Or use a different nut or seed butter
- 1/4 cup honey or another liquid sweetener of choice
- 1/2 cup oats
- 1/4 cup desiccated coconut
- 1/2 cup protein powder – I recommend vanilla or chocolate flavour
- 1/2 cup desiccated coconut EXTRA for rolling
- Place the peanut butter and honey in a large bowl and use a spoon to mix them together a little.
- Add the oats, 1/4 cup of desiccated coconut and 1/4 cup of the protein powder to the bowl (i.e. only add half of the protein powder to begin with).
- Using a wooden spoon or a sturdy spatula, start combining all of the ingredients together. They should form a slightly sticky dough, with a consistency where it can be rolled into balls. Once the mixture has largely come together, you can test it by rolling a bit into a ball with your hands. If it’s too wet, add extra protein powder until it reaches the right consistency.
- Roll heaped tablespoons of the dough into balls, and then roll in the extra desiccated coconut to coat.
- Place the balls in the fridge to firm up a little. Leave them stored in the fridge in an airtight container, or alternatively freeze them for a longer life (where they should keep for about 3 months).
PB-CHOC HEALTHY KETO SLICE
These go great with a nice cup of X50 REVOLVER COFFEE!!!
- 1 tbsp coconut oil
- 65 g / 2.3 oz peanut butter
- 1¾ splashes vanilla extract
- 4⅜ tsp cocoa powder
- 21 g / 0.7 oz almond flour
- ⅞ tsp stevia
- 4⅜ tsp chia seeds
3.1 tbsp shredded coconut
- To a bowl add peanut butter, cacao, stevia, vanilla extract and coconut oil.
- Then add chia seeds and almond flour. Mix thoroughly together.
If your mix is coming out dry, heat the mixture for 15 seconds in the microwave. If it’s still dry, add a little extra coconut oil.
- Spread in to a tray on top of a baking sheet.
- Place in the freezer for 20 minutes, until solid.
- Cut in to chunks and dip-in or sprinkle over shredded coconut for a white coating.
- Store in the fridge or in the freezer until ready to eat. Try not to eat them all at once!
DOUBLE CHOC PROTEIN MUFFINS
Pair these muffins with some MUSCLE SALVATION by JD NUTRACEUTICALS for a delicious post workout snack!
150 g / 5.3 oz oat flour
2 scoops 100% WHEY PROFESSIONAL by SCITEC
30 g / 1 oz cacao powder
1 tsp sea salt
1 tsp baking soda
2 tbsp coconut oil
50 g / 1¾ oz coconut sugar or palm sugar
110 g / 4 oz greek yogurt
120 g / 4.2 oz apple sauce
1 zucchini (courgette)
50 g / 1¾ oz cacao nibs (60%)
60 ml / 2 fl oz almond milk
Dark chocolate chunks
Coconut sugar or palm sugar
1. Set oven to 350°F / 180°C
2. Grate a medium zucchini until you can fill about 1 cup with the shavings. Wrap the zucchini in a cloth towel (or cheesecloth) and squeeze the water out of it. Set it aside.
3. Mix together the dry ingredients in a large bowl.
Then, beat eggs, coconut oil and coconut sugar together in a separate bowl. Add the remaining listed wet ingredients and stir/fold everything together.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter.
5. Fold in grated zucchini, chocolate chips and almond milk (add more tablespoons of almond milk if the batter is too thick).
6. Spray a muffin mold with nonstick cooking spray, then evenly divide the batter among the molds. If desired, add 1 or 2 chocolate nibs on top of each muffin.
7. Bake between 22 and 25 minutes, or until you can pierce the muffin with a toothpick and it comes out clean.