High Protein Desserts
Whether it’s fueling up before hitting the gym or that midday snack you need to get over the 3 p.m blues, a healthy snack high in protein is just what you need to keep on going. The perfect way to get longer-lasting energy. Here’s a recipe from our SuperFan Jaclyn for the perfect peanut butter cup:
- 3/4 C Organic Peanut Butter
- 4 Tbsp. Coconut Oil
- 5 Tbsp. Agave Nectar
- 1/4 +2 Tbsp. Chocolate Pea Protein
- 3-4 Tbsp. Chia Seeds
- Bottom: Take 3/4 C of organic peanut butter, 2 Tbsp. of coconut oil, 2 Tbsp. agave nectar and mix this really well. Then take this mix and fill muffin pans half way and place in freezer for 15 minutes.
- Top: Take 1/4 + 2 Tbsp. of Chocolate Pea Protein, 3-4 Tbsp. of chia seeds, 3 Tbsp. agave nectar and 2 Tbsp. of coconut oil and mix. Add this mix to fill the rest of the muffin pan. Freeze again for 15 minutes. Then EAT.
The best kind of cookies are those that you can eat in the morning with no guilt whatsoever – the breakfast cookie, if you will. And we have a great recipe for tasty breakfast cookies that are high in protein and have some fiber too. Check them out:
Cherry, walnut and almond breakfast cookies
- 1/2 cup pastry flour
- 1/2 cup almond flour
- 1/4 cup rolled oats
- 1 scoop Naturade 100% Whey, Vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts
- 1/4 cup almond butter
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2 tablespoons dried cherries
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Mix the dry ingredients in a large bowl.
- Blend the wet ingredients in a separate bowl with a whisk.
- Pour the wet mixture into the dry and stir well.
- Add the cherries.
- Drop the dough onto the baking sheeting in large tablespoonfuls.
- Bake cookies for 12 to 15 minutes – make sure they're barely browned and still soft to the touch.
- Let the cookies sit on the baking tray for 2 to 3 minutes before transferring to aluminum foil or a cooling rack.
If you're trying to pack in the protein to build lean muscle, you don't have to eat only salmon, chicken and other meats. Aside from the prep work to make your high-protein meals tasty, you might actually be craving something sweet. So, skip dinner altogether and go straight to dessert. Here's our recipe for a sumptuous, high-protein, almost-healthy cheesecake to get your sweet fix while staying on track with your diet plan:
- 1 cup of almond meal
- 2 tablespoons unsweetened almond milk
- 1 tablespoon date paste or nut butter
- 1/2 cup of fat free cream cheese, softened
- 1/3 cup cottage cheese
- 1/4 cup VeganSmart All-in-One Nutritional Shake (vanilla)
- 2 whole eggs
- 1/4 cup milk, any kind
- 2 tablespoons sweetener
- Fruit toppings, if desired
- Preheat the oven to 325 degrees and prepare a 9-inch spring form cake pan by lining it with parchment paper, or use 10 liners in a cupcake tin for miniature cheesecakes.
- Combine the almond meal, almond milk and date paste in a bowl. Use a spoon to press the crust mixture into the cake pan or lined tins.
- In a mixer, blend the cream cheese, cottage cheese and milk until smooth, about 2 to 3 minutes, and then add the eggs.
- Blend in the VeganSmart All-in-One Nutritional Shake (vanilla) and sweetener until the mixture is silky smooth. Mix all ingredients for about 1 minute.
- Pour the filling into the pan and bake the cheesecake for about 30 to 40 minutes.
- The cheesecake is done when the top looks set but it jiggles a bit in the middle. Don't worry – it will set as it cools!
- After it rests, serve with your favorite whipped cream and berries or other fruits.
Total Soy Best Recipe Contest
Second Prize Winner
Submitted by A. Parsons of Parkersburg, WV
1/4 cup cold water, ice cold, 3/4 cup ice cubes, 2/3 cup peeled cucumber, seedless, 2/3 cup honeydew melon, Zest of half an orange, 1/8 cup fresh mint, 3 scoops Naturade Total Soy Vanilla Flavored Meal Replacement Mix. In blender or smoothie maker, combine water, ice cubes, cucumber, melon, orange zest, and mint and blend. Halfway through blending mix in two scoops of vanilla flavored Shake Mix. Process until very smooth. Garnish serving glass with additional orange zest curls, orange slices, cucumber slices or honeydew slices. Enjoy!
We all know that kids can be quite picky when it comes to eating healthy. Chocolate bars and chips always top veggies and whole grains.
What if you could make a recipe that was disguised as an unhealthy treat?
These chocolate-covered protein bars from Zahlmann Zoo Crew contain a whole lot of healthy ingredients, but your kids will never know it! Plus it’s packed with protein to help your kids growing healthy and strong. Here’s the simple recipe for you to try out on your kids:
Homemade protein bars
Here’s what you’ll need:
1/4 cup peanut butter
1 1/2 cups dry oatmeal
1/4 coconut oil or butter, melted
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup water
1 mashed banana
2 tablespoons flaxseed, ground
2-4 scoops Naturade Total Soy – Chocolate protein powder
1 large dark chocolate bar or ½ cup chocolate chips
First, take your ripe banana and mash it up (this is a great way for the kids to get involved in the cooking process). Then add in the oatmeal, flaxseed, protein powder, coconut flakes, raisins, melted butter or coconut oil, peanut butter and water and stir until all ingredients are fully mixed. Transfer the mixture into a parchment-lined baking tray (8×8) and smooth it out over the pan. Next, take your chocolate bar and break it into smaller pieces into a microwave-safe bowl. Pop it in the microwave for about one minute, or until the chocolate is fully melted. Pour the melted chocolate all over the mixture so it covers every last inch. Once finished, place your creation in the freezer for at least two hours to give it that protein bar consistency. After the time is up, take it out of the freezer and cut it into 10-12 bars and serve!
We see gluten-free recipes and food on TV and in the grocery store. Gluten is a protein that exists in most diet staples like pastas, cereals, breads and desserts. It's often a crucial ingredient when making baked goods due to the puffy and fluffy quality it gives them. However, some are either allergic to gluten or choose to take it out of their diet for other health reasons. Adhering to a gluten-free lifestyle doesn't have to mean having a diet that's devoid of delicious taste. Here are a few altered recipes to try out from Feastie for your next dessert:
Baked Thin Mint Cake
Fat: 2 grams
Sugar: 2 grams
Protein: 6.25 grams
What you'll need:
1 tablespoon Naturade Total Soy – Chocolate
1 tablespoon cocoa powder
1 tablespoon psyllium husk
1 tablespoon mesquite
1-2 tablespoons coconut sugar
¼ teaspoon baking soda
¼ teaspoon peppermint extract
3 tablespoons water
Grab a bowl and mix your protein powder, cocoa powder, mesquite, psyllium husk, sugar and baking soda. Next, add in the peppermint extract and stir in water until combined. Place the mixture in a ramekin, mug or large cupcake/muffin pan. Place in the microwave and bake for about 60 seconds. If you prefer the oven, preheat it to 350 degrees and bake for about 20 minutes – although time varies depending on the oven, so keep an eye on it. Let cool and feel free to top it with coconut oil or coconut butter or eat it plain.
Grain-free Vanilla Berry Protein Cake
Fat: 11.7 grams
Sugar: 8.4 grams
Protein: 17.8 grams
What you'll need:
1 tablespoon coconut flour
1 tablespoon coconut butter or other nut butter
2 tablespoons Naturade Total Soy – Vanilla
¼ cup egg whites
1 teaspoon vanilla extract
1 teaspoon applesauce
¼ cup fresh or frozen berries
5-10 drops of stevia
Preheat your oven to 375 degrees. Grab a small bowl and mix all ingredients but the berries until all the elements are fully combined. Once mixed, add in the berries of your choice. Next, drop the mixture into a 1 cup oven-safe ramekin. Finally, bake in the oven for about 25 to 28 minutes, or until an inserted toothpick comes out clean. Baking times will vary depending on the oven, so keep an eye on your dessert to avoid burning the sweet treat.
Protein is a staple in the diet of anyone looking to lose weight or bulk up. You could incorporate protein into your daily diet through nuts, fruits, veggies, meat and fish. Others choose to whip up a meal replacement shake. But oftentimes, when people are in a hurry, it's easiest to just grab one of those store-bought protein bars that have been sitting in your cupboard. Unfortunately, many of these bars are loaded with sugar. Both your taste buds and your body would appreciate a homemade protein bar – don't worry, they're super simple to make! And with this rich chocolate protein bar recipe adapted from Muffin Topless, you won't even know you're eating healthy:
Here's what you'll need:
2 scoops Naturade Total Soy – Chocolate
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsweetened baking soda
1 cup oat flour
½ cup stevia (or another zero calorie sweetener of your choice)
½ cup liquid egg whites
½ teaspoon vanilla extract
4 ounces water
8 ounces unsweetened applesauce
Preheat your oven to 350 degrees Fahrenheit. Grab an 8×8 baking pan and coat it with nonstick spray. Mix the dry ingredients together, then add the wet ingredients and stir the entire mixture until smooth. Pour the mixture into your baking dish and pop it in the oven for about 22 minutes if you like softer bars. If you prefer bars that are more firm, leave them in for about 25 minutes. Finally, take your delicious bars out of the oven. Allow them to sit at room temperature for a few minutes to cool. Once they've cooled, cut into nine bars, refrigerate and enjoy!
These homemade protein bars contain only 3 grams of sugar, approximately 102 calories, 3 grams of fiber and only 1 gram of fat.
Protein is a commonly heard word when it comes to bulking up and shedding pounds. While protein can be found in an abundance of foods, it’s easy to get your daily dose via protein powder. It’s easy to make a quick post-workout meal replacement shake that is going to help your body recover from the workout, boost your immune system, stabilize your blood sugar and make you feel full.
But when you think about ingesting protein, losing weight and toning your muscles, the last things that you would be thinking about are probably dessert, chocolate, sweets and so on. But with that magical ingredient called protein powder, you can whip up a treat that will promote muscle growth and satisfy your sweet tooth without leaving you feeling guilty. Get ready to bookmark this recipe adapted from the blog ProteinPowder:
Chocolate Protein Filled Dark Chocolate Protein Cups
⅛ cup Naturade Total Soy – Chocolate protein powder
⅛ cup of chocolate hemp protein powder (optional)
1 tablespoon hulled hemp seeds (or any nut you prefer)
1 tablespoon 100 percent cocoa powder
1 tablespoon coconut flour (or ground almonds)
4 squares of 90 percent chocolate
¼ cup milk
1. Grab a pot and a glass bowl. Melt two squares of chocolate in the glass bowl sitting on the pot with boiling water.
2. Once the chocolate has melted, divide it into four muffin cases, moving it around so there’s chocolate on the bottom and sides. Pop this in the freezer for 10 minutes.
3. Make the filling by mixing all of the remaining ingredients together. The final finished product should be a creamy mixture. Feel free to get creative here by adding some hand-picked ingredients like chili powder, brandy, orange peel or peanut butter. Feel free to add anything you think would go great in your chocolate treat.
4. Take the muffin cases out of the freezer and fill them with the mixture you’ve created, pressing this down to help create shape.
5. Melt the other two squares of chocolate over the muffin cases and filling. Stick them back in the freezer for 10 minutes, and there you have it! Enjoy.
Total Soy Best Recipe Contest
Grand Prize Winner
Submitted by J. Nelson of Crab Orchard, WV
2 cups skim milk, 2 scoops Naturade Total Soy Vanilla Flavor, 3/4 cup vanilla flavored yogurt, 1/3 cup pumpkin puree (not pie filling), 1/2 tsp. roasted ground Saigon Cinnamon, 1/2 tbsp. maple syrup, 1 tbsp. brown sugar, 1/2 tsp. pumpkin pie spice, 6 ice cubes, Whipped cream, 2 tsp. roasted ground Saigon cinnamon, 1/2 caramel syrup, Toasted pecan halves. Combine the first nine ingredients in blender. Blend until smooth. Pour smoothie mixture in 4 martini glasses and equally garnish each with whipped cream, roasted ground Saigon cinnamon, caramel syrup, and toasted pecan halves. Enjoy! Serves: 4 total time:10 minutes