4 Healthy and Delicious Protein Powder RecipesElla Nordell-Morris
More and more, we are seeing people shift their diets to become plant-based. While plant-based diets provide many different benefits (see our blog about dietary practices), one challenge is getting the desired amount of protein every day.
Protein powder has proved to be a great option for another source of protein. Protein powder recipes are everywhere, but the variety can be limited. Smoothies and overnight oats are great, but after a while, these classic protein powder recipes can get old and boring. We have collected some of our favorite, unique protein powder recipes for you to enjoy!
Protein Powder Recipes
Pizza with a Protein Crust
- 1 ¼ cup blanched almond flour
- 1 ¼ cup unflavored protein powder
- 4 tablespoons psyllium husk powder
- ½ teaspoon salt
- 3 tablespoons grated parmesan
- 1 tablespoon Italian spices
- 1 teaspoon garlic powder
- 2 teaspoons baking powder
- 2 eggs
- 1 cup of boiling water
- 2 tablespoons butter, melted
- Pizza toppings of your choice (Ex. tomato sauce, mozzarella, peppers, etc.)
- Preheat the oven to 375 F.
- Combine blanched almond flour, unflavored protein powder, psyllium husk powder, salt, parmesan, Italian spices, garlic powder, and baking powder into a bowl and mix thoroughly.
- Add eggs and use beaters to mix until fully combined.
- Add boiling water and beat until the dough thickens and starts to stick to the beaters.
- Grease a baking sheet and place the dough, in a ball, on the baking sheet. Use an oiled piece of parchment paper on your hands or a rolling pin to spread out the dough into a ~16-inch circle. *Keep in mind, the dough will rise about 2-3 times its size, so roll out the thickness accordingly*
- Place the dough in the oven and bake for 25 minutes.
- Remove the crust from the oven, brush the crust with the melted butter, and place the crust back in the oven for 3-8 minutes on broil.
- Once the crust is crisp, take the crust out and add your desired toppings. Return the pizza back to the oven and broil for 5-10 minutes.
- Remove the pizza from the oven, let cool for 3-5 minutes, and enjoy!
Protein Chocolate Lava Cake
- 4 tablespoons of butter
- 1-ounce bittersweet chocolate, chopped
- 1 ounce bittersweet chocolate broken into four equal pieces
- ¼ cup of granulated sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup of all-purpose flour
- 1 scoop of protein powder (chocolate protein would be best)
- 1 teaspoon baking powder
- Powdered sugar for garnish
- Raspberries for garnish
- Microwave the butter and chopped chocolate in a large bowl. Take the bowl out of the microwave often to stir, and continue until melted.
- Whisk sugar, eggs, cocoa, vanilla, and salt into the chocolate-butter mixture until smooth.
- In a separate bowl, combine the flour, protein powder, and baking powder. Using a whisk, mix the dry mixture and chocolate mixture until fully combined.
- Pour the mixture evenly into 4, 6-ounce dishes or mugs. Press one chocolate piece into each cake center.
- Microwave at half power for 45 seconds. The cake should be slightly wet around the edges of the dish and a bit drier toward the center.
- Let the cake rest for two minutes, garnish with powdered sugar and raspberries, and enjoy!
Sweet Potato & Rosemary Protein Bread
- 135 grams sweet potatoes cooked, boiled, or baked
- 4 eggs
- 2 small garlic cloves
- 90 grams unflavored protein powder (preferably rice protein)
- 75 grams oat flour gluten-free
- 15 grams psyllium husks
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ tablespoon fresh rosemary, finely chopped
- Preheat the oven to 400 F.
- Separate the garlic cloves and place them on a baking sheet.
- Drizzle them with a little oil and bake for 15-20 minutes, depending on the size of the cloves.
- Once fully roasted, set the garlic cloves aside.
- Preheat the oven to 355 F.
- Line a loaf pan with parchment paper or grease with butter and dust with flour. Set the pan aside.
- Place the sweet potatoes, eggs, roasted garlic cloves, protein powder, oat flour, psyllium husks, sea salt, and baking soda into a food processor. Process until the dough is smooth.
- Fold in the chopped rosemary until fully distributed within the dough.
- Transfer the dough to the prepared tin, and bake for about 25 to 30 minutes, until cooked through.
- Remove from the oven and allow the bread to cool in the tin.
- After cooling, take the bread out of the tin, slice, and serve!
Tiramisu Protein Pancakes
- ⅓ cup rolled oats
- 1 scoop (30 grams) protein powder (I suggest vanilla flavored!)
- 2 tablespoons ground flax seed
- ½ teaspoon sodium-free baking powder
- 1 egg white
- ¼ cup strong-brewed cold coffee
- ⅔ teaspoon vanilla extract
- ¼ teaspoon coffee extract
- ⅓ cup no-salt-added cottage cheese
- ½ large banana
- ⅛ teaspoon coffee extract
- 1 teaspoon honey
- Unsweetened cocoa powder for dusting
- Combine the cottage cheese, banana, coffee extract, and honey in a food processor and blend until smooth. Set aside.
- Heat a non-stick skillet, pan, or griddle over medium heat.
- Grind the oats into flour in a food processor.
- Combine the oat flour, protein powder, ground flax, and baking powder into a bowl, set aside.
- In a different bowl, whisk the egg white until frothy. Add coffee and extracts to the frothy egg whites and stir.
- Add the dry ingredients to the egg white mixture and stir until fully mixed.
- Let the batter sit for 5 minutes.
- Spoon the batter onto the hot skillet/pan/griddle forming medium-sized pancakes. Cook for 5-6 minutes on each side or until you reach your desired chrispiness.
- Once cooked, stack up your pancakes with layers of the filling, sprinkling cocoa powder if desired. Enjoy plain or with syrup!
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