High Protein Cookie Sandwiches

These are really rich, but packed with the good stuff to recovery after a workout! The Cashew Buttercream was just what these cookies needed, as they’re very much a dense cookie otherwise.

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Ingredients

Protein Cookies

1 cup of nut butter (I mixed half a cup of Tahini and half a cup of Almond)

2 scoops of your favorite Chocolate protein powder

2 teaspoons cocoa powder

1 large egg OR use flax egg*

Optional-walnuts or chocolate chips

Cashew Buttercream

1 cup of cashews*

1 tablespoon vanilla extract

1-2 tablespoons maple syrup

 

Method

*Soak cashews for at least 30 minutes in a bowl of water.

*To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons water, let sit for 10 minutes

To make the Cookies: Preheat oven to 375F. In a bowl, stir together the protein powder and cocoa powder. Mix in the nut butter until no trace of powders. Then add in the egg, mix well. Fold in walnuts and chocolate chips. It will look just like cookie dough, but the texture will be a but more stiff. Roll dough into balls(about a tablespoon or two) and gently press/flatten down when you place on trays(you can use a fork to make the criss cross pattern). Bake for 10-12 minutes.

Cashew Buttercream: After soaking the cashews in water, put them, along with vanilla and maple syrup in a food processor. Blend until smooth–be sure to scrape the bowl while blitzing to get all of it smooth!

 

 

Cottage Cheese Banana Split

IMG_4213.JPGBack away from the freezer and go for this Banana Split instead! It’s a healthy alternative, and this makes for a great pre or post workout. And SO easy and quick(I’m talking seconds here!)! This is MUCH more tart than the classic ice cream split, so feel free to drizzle some extra honey or maple syrup over the top.

Ingredients:

1/ 2 cup of Cottage Cheese

Teaspoon of vanilla

2 teaspoons of honey

1 banana

A couple of walnuts

A couple of mixed berries

Dark chocolate chips

Coconut chips

Method:

Slice the banana in half length wise. Place on a plate. In a blender, put the Cottage Cheese, vanilla and honey. Blitz the Cottage Cheese until smooth. Scoop the Cottage Cheese on top of the banana. Add your toppings and devour guilt-free!

 

Vanilla Cookie Protein Balls

I was starting to make my Guilt Free Truffles, when I decided to omit the cacao. Two big thumbs up for this vanilla variation! Since hiring a trainer, it’s made me realize how important it is to fuel our bodies with the right foods. Getting enough protein has really helped my body recover quickly after workout sessions. I’ll be snacking on these before and after my upcoming workouts for the next couple of days! I’ve added some flavor variations down below!

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Ingredients:

14 dates pitted (Medjool)

1 cup of cashews

1/2 cup walnuts

2 heaped tablespoons almond butter

1 teaspoon vanilla extract

pinch of sea salt

Method:

Soak the dates in warm water for about 20 minutes. Then drain the dates, and put in your food processor. Pulse until smooth. Take out the pulsed dates, and add your cashews and walnuts to the food processor. Pulse until fine. Add the dates back into the processor, along with the almond butter, vanilla extract, and sea salt. Blitz until everything comes together like a dough. Put the ‘dough’ in the freezer for AT LEAST  15 minutes to firm it up. Then take it out and shape into balls and/or bars! Put them back in the freezer, and take out about a half hour before eating to thaw.

*Add a pinch of cinnamon for a Snickerdoodle flavor (at the same time as the vanilla and sea salt)

*Fold chocolate chips into the dough (or melt chocolate and pour over them!)

*Add oatmeal and top with cranberries or goji berries for a classic oatmeal cookie flavor

 

 

Not Your Average Joe

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This Protein Coffee has been my favorite pre and post workout creamer, in a smoothie, or on it’s own. It fills you up and gives a big boost of energy! You can play around with how much tofu or hemp you use, the more you use, the more it will be like a milkshake.

Protein Coffee

Ingredients (this makes a pretty big batch):

~About 3/4 of a block of firm tofu (start with about half a  block and give that a go!)

3 cups of coconut or soy milk (your favorite non-dairy milk!)

2 tablespoons maple syrup

3 tablespoons raw cacao

2 cups of coffee

Blend the tofu until smooth. Then add the rest of the ingredients. Keep in the fridge, and enjoy within 4-5 days. Can be enjoyed chilled or warmed up!