These Skinny Mean Proteins are delicious healthy snack from our family to yours enjoy.
- Zesty Black Bean Hummus
- Chocolate Peanut Butter Bar
- Roasted Chickpeas
- Hand Made Protein Cookies
- Red Quinoa Pancakes
#Zesty Black Bean Hummus
Need a workout recovery snack? Try this high-protein hummus snack! Coming in at a whopping 16 grams protein per serving, this snack is sure to satisfy your pro-tein needs. Add in some aromatic herbs and refreshing orange zest and you just might forget to dip with your celery sticks.Ingredients
2 cans black beans
2 cups low-fat cottage cheese
3 tablespoons almond butter
1 garlic clove, sliced
2 tablespoons olive oil
3 tablespoons red wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup fresh parsley
2 tablespoons orange zest
10-12 stalks celery, cut into thirds
Preparation
Using a food processor, combine all the ingredients, except celery, and puree until smooth. Transfer hummus blend to a bowl, freshly ground black pepper to taste, and serve with celery.
#Chocolate Peanut Butter Bar
Reward yourself after a challeng-ing workout with a home made protein bar. With 6 grams of pro-tein each, they will easily put store-bought protein bars to shame.
If you don’t own a food processor, you can purchase oat flour at most grocery stores. Oh and remember not to eat them all at once!
Ingredients
1 cup old-fashioned rolled oats
1/2 cup quick oats
3 tablespoon chocolate whey protein powder
1/2 cup organic brown rice crisps cereal
1/4 cup honey
1/3 cup peanut butter
1 teaspoon vanilla extract
1-2 tablespoon non-dairy chocolate chips
Preparation
Line a 9×5” loaf pan with parchment paper or lightly grease with cooking spray. Place rolled oats in food processor and pulse until oats are a flour consistency.
Mix the processed rolled oats with quick oats, protein powder, and cereal. Stir honey and peanut butter until melted and combined in a small pan over medium heat.
Remove from heat and stir in vanilla extract. Pour peanut butter mixture over oats and stir well. Using hands, press the mixture into the prepared loaf pan. In microwave, melt chocolate chips for 1 minute, and then 30-second intervals stirring in between, until fully melted.
Use a fork to drizzle chocolate over bars. Cool bars in refrigerator for 30 minutes before slicing into 12 bars.
#Roasted Chickpeas
Everybody should have on their list of protein-packed snacks! They’re easy to make and can be seasoned to your liking. This rec-ipe uses garlic, basil, and red pepper flakes for some zing. Add these to your salad next time you get the chance! Did I mention this snack is 21 grams protein per 1/4-cup serving? Crazy…Ingredients
1 can chickpeas
1 teaspoon olive oil
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon Nutritional Yeast (or Parmesan)
1/4 teaspoon red pepper flakes
Preparation
Drain and rinse the chickpeas, then pat them dry. Next, combine the chickpeas, oil, and seasonings in a small mixing bowl until evenly coated. Pour chickpeas on a baking pan covered in aluminum foil and shake gently until the chickpeas are spread evenly.
Roast at 450 for 10-15 minutes, toss, and roast for another 10-15 minutes until golden. Let the chickpeas set and cool for another 20 minutes. Serve as a snack or toss into a salad.
#Hand Made Protein Cookies
How would you like a cookie that curbs the sweet tooth craving without ruining your waistline! Use any of your favorite protein powders and any nuts and seeds. This formula uses peanuts, rolled oats, and is naturally sweetened using only four dates. The recipe makes roughly 15 cookies weigh-ing at 9.5 grams proteins per cookie.Ingredients
1 cup rolled oats
2 cups plant-based protein powder
1/3 cup peanuts, unsalted
1/4 cup organic peanut butter, unsalted
1/4 cup coconut oil, melted
4 Medjool dates, pitted
3/4 cup warm water
Preparation
Line large baking sheet with parchment paper and set aside. Use a large bowl to mix together oats, protein powder and peanuts. In a food processor, process the smooth peanut butter, coconut oil, dates and water. Pour into the bowl with dry ingre-dients and mix until combined.
Scoop the dough with a spoon, roll into golf size balls, and flatten them with your hands. Place on a prepared baking sheet and repeat this step until you run out of dough. Refrigerate uncovered for 1 hour and enjoy cold.
#Red Quinoa Pancakes
These red quinoa pancakes gives an added chewy texture but still remains soft and fluffy like all great pancakes. Best of all… you get 9 grams of protein.
They’re 90% dairy free (darn eggs…) and if you want to con-tinue their no refined sugar streak, serve them with honey drizzled on top.Ingredients
2 Eggs
2 cup Coconut or Almond Milk
1½ teaspoon Lemon Juice
4 tablespoon Coconut Oil
2½ cup Flour
1 tablespoon Coconut Palm Sugar
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cup Red Quinoa, cooked
Preparation
Place milk and lemon juice in a small bowl, stir once, and allow to sit for 5 minutes. Place flour, sugar, baking powder, baking soda, and salt in a bowl and mix together. Beat the eggs with a wire whisk in a mixing bowl then mix the coconut oil, dry ingredients, and milk with eggs until combined.
Add the quinoa and mix until combined. Heat a pan to medium and grease with coconut oil. Pour batter onto the hot pan (about ¼ C. per pancake) and allow to cook until the top of the pancake has bub-bled and the sides are cooked. Flip the pancake over and finish cooking for another 30 seconds. Serve with your favorite syrup.
