Jan 10, 2015

Proteinage Dream!

Foodie and fitness junkie.... not usually two references you hear in the same sentence. In my experience, many fitness junkies, whilst often obsessed with food... or at least calories, lack the quintessential ingredient necessary to be classified as a foodie; a true passion and appreciation for taste. Like really, anyone willing to eat platefuls of plain broccoli in the name of bulking day after day has admirable commitment to fitness but certainly not to foodness. For someone who has been heavily involved in fitness my entire life, I never considered myself a junkie. Exercise has always simply been a normal part of my daily life. As I have gotten older, refined my training techniques and intensified my training and dedication to dance, pole and fitness, I have come to accept that I probably fit the junkie stereotype... with one exception; I am completely in love with food. Having quit sugar in the last 6 months, my relationship with food has significantly changed. No longer do I view it as a reward, a comfort, a friend... now I see it as nourishment, sustenance and a holistic experience. As such, I turn to food now for it's specific health properties and utilise the natural goodness of nutrient dense, unrefined foods. So when it comes to protein powders and other dietary supplements, I find myself convoluted. The intensity of my current training regime, necessitates a high protein diet to ensure my body remains well maintained and in good repair. Unfortunately, this means I must often turn to the less natural alternative to eating chicken around the clock and instead, obtain my protein through flavoured powders that often taste about as palatable as laundry powder. As a self confessed foodie and a socially categorized fitness junkie I struggle to abide by the laws of fitness and adapt to the strict and flavour sacrificing dietary requirements that most exercise buffs adhere to. Instead I have gone on a quest to discover the most nutritious and delicious flavour infused ways to incorporate protein supplements into my diet. I will now share with you my top 3 protein packed recipes that made my supplement anxiety a thing of the past! Cookie Dough Protein Balls

These babies were spawned as my husband and I were preparing for a camping trip and needed light, quick and easy protein snacks for our daily adventures!

Ingredients:

2 scoops vanilla protein 1 cup almond meal 1/4 cup Kraft No Added Salt or Sugar Peanut butter 1/4 cup Mayver's Super Spread

1/4 cup maple syrup 1/4 cup sugar free chocolate drops

Method:

1. Mix together dry ingredients. 2. Add wet ingredients and stir to combine. 3. Roll into walnut sized balls (mix should make approx 18 balls) and refrigerate in a sealed container; balls will keep for up to a month.

Flexinana Protein Shake

This one was born after an exceptionally arduous flex and stretch session when I was desperate for a cool refreshing treat and needed to get rid of a banana that was starting to turn in my fridge... oh and I didn't feel like suffering through a regular protein shake.

Ingredients:

1 cup skim milk

1 banana

2 medjool dates, pitted

1/2 scoop vanilla protein

1/2 scoop chocolate protein

Handful of ice

Cacao nibs

Method:

1. Blend all ingredients (except cacao nibs) until smooth and creamy.

2. Serve in a tall glass sprinkled with cacao nibs.

Almond and Strawberry Protein Pancakes

These delicious morsels were born from an adaptation of a favourite pancake recipe that was lacking in dry ingredients, resulting in runny, parcooked, sad scrambled pancakes. The protein powder added that extra dry ingredient that holds the pancakes together and enhances their nutritional powerhouse!

Ingredients:

2 cups of almond meal 1 scoop vanilla protein powder

1 tsp of baking powder 3 eggs 1 1/2 cups of skim milk

1 punnet of strawberries, chopped (reserve some for topping)

2 tbsp rice malt syrup 3 tbsp of coconut oil

To serve:

Natural yoghurtMaple syrup

Method:

1. Combine all dry ingredients in a bowl.

2. Whisk together all wet ingredients (except oil) in a jug and pour over dry ingredients, stirring to combine.

3. Heat oil in a frying pan and pour mixture into pancake size of choice. 4. Cook on both sides until nicely browned then serve topped with natural yoghurt, a sprinkle of strawberries and a splash of maple syrup!