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Tag: protein

Crispy Ranch Roasted Chickpeas

Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees. While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

2 15 ounce cans chickpeas
2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp drives chives
1/2 tsp dried dill weed
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.

http://freshandfit.org/crispy-ranch-roasted-chickpeas/

Sweet Treats

Strawberries and Cream Protein Pie

Here in Chicago the weather has been up and down. Today for example, the temperature was 54 degrees and tonight we are going to be getting 1-3 inches of snow. Welcome to living in the great Midwest. Anyhow, the 5 minutes of warmer weather prompted me to start testing out Spring recipes. I decided on this delicious oat and flaxseed crusted Strawberries and Cream Protein pie. It is like a cross between cheesecake and custard pie.

I’ve been working with an awesome protein and supplement company, Muscle Sport, creating recipes that incorporate their products, so I am using their vanilla protein in today’s recipe. You can use any protein that you prefer. There is a ton of protein in addition to a great complex carb source, oats. Fresh strawberries and almond milk give this pie a delicious flavor without being overly sweet. Spring will be in the air no matter where you live once you try this lovely pie!

Strawberries and Cream Protein Pie

Ingredients

FOR CRUST
1.5 c old fashioned oats
1 c ground flaxseed
1 c water
2 tbsp maple syrup
1/4 tsp sea salt
FOR FILLING
1 c strawberries, finely chopped
1/2 c vanilla protein powder
1/2 c unsweetened almond milk
1 egg, lightly beaten
1 tsp tapioca starch

Instructions

Preheat oven to 325. In a large mixing bowl, combine oats, flaxseed, sea salt and water. Stir to moisten. Stir in maple syrup
Grease a 9 inch round pie pan with coconut oil. Pour crust into pan and press to fit pan.
Bake 5 minutes. Remove from oven and set aside.
In a medium mixing bowl, combine egg and almond milk. Slowly whisk in protein powder and tapioca starch until well combined.
Stir in strawberries. Pour mixture over crust. Bake 60 minutes or until top is lightly browned and center is cooked through.
Cool at room temperature 20 minutes. Chill in refrigerator at least 2 hours. Slice.

http://freshandfit.org/strawberries-and-cream-protein-pie/

Strawberry Banana Protein Ice Cream with Toasted Coconut

What would summer be without an ice cream recipe? And since this is Fresh and Fit, it has to be a healthy yummy frozen dream. Something with fresh fruit, toasty goodness and a light creaminess. That is what you will find in this strawberry banana protein ice cream with toasted coconut. That’s right, protein! You will be adding a scoop of your favorite vanilla protein powder to this recipe. The end result is a light and frosty not heavy ice cream, or icy cream if you will, that you can eat in a cone or right out of a bowl. It satisfies the sweet and creamy craving with a little toasty crunch from the coconut. You aren’t regretting eating ice cream and you are satisfied; a win win if you ask me!

Strawberry Banana Protein Ice Cream with Toasted Coconut

Yield: 4-6 servings

Ingredients

5 ripe frozen strawberries (freeze strawberries 2 hours or overnight)
1/2 a ripe frozen banana (freeze 2 hours or overnight)
2 c unsweetened almond milk
1 scoop vanilla protein powder
4 tbsp unsweetened coconut flakes

Instructions

In a blender, combine all ingredients. Blend until smooth.
Pour into small glass tupperware. Cover and freeze for 1 hour.
Remove from freezer and stir, scraping sides. Return to freezer for 3 more hours.
Heat a small pan over medium heat. Add coconut flakes and toast for 3-5 minutes, until just lightly golden brown.
Once frozen, use an ice cream scoop to scoop out ice cream. Top with toasted coconut.

http://freshandfit.org/strawberry-banana-protein-ice-cream-with-toasted-coconut/