Have your protein pancake and eat it too

Anyone who’s ever tried to lean up, lose weight or improve their level of fitness knows that diet is a huge part of a healthy fitness or weightloss program. Protein is the key to building muscle to tone up, burn fat, and reduce your calorie intake so you can ultimately lose weight. Protein bars and powders are great ways to increase your protein intake, but if your food tasting like, well, food is important to you, these options may leave your tastebuds wanting. Not to fear however, because we’ve good some great recipes from some serious foodies that can help you incorporate protein into your diet in some seriously delicious ways (yes that EVEN means DESSERT!).

fermented Greek yogurt proteins+ Buttermilk Pancakes

*Created by Chef Chris Kalisperas of Mamakas Taverna

Ingredients:

Pancakes:

200 grams all-purpose flour

200 grams of Genuine Health’s fermented Greek yogurt proteins+ vanilla

8 egg yolks

5 egg white

2.5 cups of buttermilk

1 pinch of baking soda Topping:

3 Brûléed or fresh bananas

1 cup pecans

Brown sugar

Canadian Maple Syrup

Icing Sugar

Directions: Mix all the ingredients together (except for egg whites) and mix for 4 minutes. Slowly whisk the egg white into

Mix all the ingredients together (except for egg whites) and mix for 4 minutes. Slowly whisk the egg white into mixture and slowly fold, then pass through a sieve and let it rise for about 15 min if using flour. Line pan with olive oil or butter and cook on medium until golden. Brûléed Banana: Cut bananas in half, width and length wise so there are four pieces. Place banana slices lightly coated in brown sugar on a baking sheet. Place in the oven and broil on low just till the sugar melts and becomes golden. Top with lightly dusted icing sugar, slice of brûléed banana, pecans, and drizzle with Canadian maple syrup.

Enjoy! Makes 12 pancakes

Pancake

 

Mediterranean Citrus Tart

Crust:

½ cup walnuts

½ cup shredded coconut

¾ cup medjool dates, pitted (approx. 11-12 whole dates)

2 tbsp ground flax seed

1 tbsp cacao nibs

Filling:

2 scoops (1 serving) vanilla fermented Greek yogurt proteins+

1 can (400ml) full-fat coconut milk, chilled

1 lemon, juiced and rind grated

3 tangerines, juiced and rind grated

¼ tsp psyllium husk

Garnish: (optional)

Thinly sliced tangerines and lemons

Arrowroot powder

Directions:

In food processor add walnuts, coconut, pitted dates, flax seed and cocoa nibs. Pulse until crumble texture begins to form. Place crust crumble in a medium sized 8” quiche/tart pan. Evenly spread the crumble, pressing down and up the sides to form an even crust. Tip: press ¼ up pan side and press vertically down along the individual grooves to create a sturdy edge.  Take full-fat coconut can out of refrigerator, scoop out the cream at the top of the can and place it into a blender. Squeeze juice of 1 lemon and 3 tangerines (mind the seeds!), grate the rind and pour into blender. Add fermented Greek yogurt proteins+ and of psyllium and blend well.  Pour filling mixture into crust and place into refrigerator for 1-2 hours to set. Take out and garnish with thinly sliced tangerines and or lemons. Use arrowroot powder (fine white powder) for a sprinkled icing sugar look. If spread thinly, arrowroot powder will not affect taste, and is much lower calories. It is sustainably harvested and processed and is frequently used as a thickener.

Optional: Serve with a side of coconut whip cream! To make coconut whip cream add the chilled cream of 1 full fat coconut milk (scoop cream off top) add mixer or blender with 1 tbsp maple syrup and whip until stiff.

Fact: the yellow of the lemon peel and deep orange of the tangerine peel give the filling its pale golden hue, which in a traditional recipe comes for egg yolk. It adds the nutritional benefit of Vitamin C and antioxidants such as bioflavonoids.

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Peach Blackberry Cashew Parfait

Cashew cream/yogurt:

2 scoops (1 serving) vanilla fermented Greek yogurt proteins+

1 cup cashews, soaked over night

1½-2 cups water (reserved from soaked cashews)

Fruit bottom:

2 peaches, diced

1 handful of blackberries, halved

2 tsp honey

½ lemon, juiced

Topping:

1 handful almonds

½ handful of hazelnuts

1 tsp cinnamon

¼ tsp nutmeg

Directions:

Drain cashews, place in blender and set soaking liquid aside. Add 2 scoops of unflavoured fermented Greek yogurt proteins+. Add in a little reserve liquid. Begin to blend, keep adding reserve liquid until you have reached the desired consistency. Set aside. Chop 2 peaches and slice blackberries in half. Add in a tablespoon of honey and juice of ½ lemon. Stir until fruit is thoroughly coated. Set aside. In food processor add a handful of almonds, some hazelnuts (or any nut of choice) a teaspoon of cinnamon and a dash of nutmeg. Blend until finely chopped. Alternately, use a mortar and pestle. Using a tall clear glass or sundae glass, layer ingredients, beginning with fruit on bottom ½ – ¾ of cup, spoon out cashew cream over fruit, and add a nut crumble topping.

Makes 2-3 servings.

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Got any great protein recipes to share? Tweet at us at @weraddicted and @genuinehealth and share them!

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Nadia Elkharadly

Nadia Elkharadly

Nadia Elkharadly is the Co-Founder and Managing Editor of Addicted Magazine. Her myriad of addictions include music, fashion, travel, technology, boxing and trying to make the world a better place. Nadia is also a feminist, an animal lover, and a neverending dreamer. Keep up with her on social media through @thenadiae.
Nadia Elkharadly