These recipes are not only packed with protein but delicous too…

Consuming enough protein on a daily basis is vital for your metabolism as well as helping your muscles repair and recover after a gym workout (Or any form of exercise) It can however, be very boring, especially when you are having to use water with your protein powder, and in some instances milk can be just as bad.

Moving away from protein drinks, we would like to introduce you to the idea of cooking and baking with protein powders. We have got together with Bodybuilding.com to show you some exciting recipes which integrate protein powders in a new and favourable way. This will not only taste amazing, it will have the added protein which you need on a day to day basis without having to down that watery shake at the end of a session.

Snickerdoodle Protein Cookies

Creating a soft baked snickerdoodle protein cookie will certainly get you in the mood for Christmas. Full of flavour, great consistency with a lovely middle, you will be baking these every week – And each cookie is only 75 calories with 6 grams of protein.

Ingredients

• Vanilla protein powder: 80 g
• Coconut flour: 6 tbsp
• Pyure organic Stevia blend: 1/4 cup
• Baking soda: 1/4 tsp
• Creamy cashew butter: 1/4 cup
• Egg white: 2 tbsp
• VitaFiber or sugar-free maple syrup: 1 tbsp
• Vanilla extract: 1/4 tsp
• Water: 2 tbsp
• Butter extract (optional): 1/4 tsp
• Salt (optional): 1/4 tsp
• Pyure organic Stevia blend or granulated sugar: 1/4 tsp
• Cinnamon: 1/4 tsp

 Directions

1. Preheat the oven to 350 degrees F.
2. Whisk together the dry ingredients in a small mixing bowl.
3. Mix in the wet ingredients and water until a thick dough is formed. You may need more or less water depending on protein powder used.
4. Lightly coat a baking sheet with cooking spray.
5. Roll the dough into balls of a rounded tablespoon each, and place them on a baking sheet 2 inches apart.
6. Use a fork to flatten the cookies in a crisscross pattern, then sprinkle them with sweetener and cinnamon.
7. Bake for 6-8 minutes until the edges are firm but the centre is still quite soft. Cookies will set as they cool.
8. Enjoy your cookies immediately, or store them at room temperature in an airtight container for up to one week.

Chocolate Chunk Peanut Butter Protein Pancakes

If you like quest bars and you love pancakes then this is a dream recipe for you. Not only does it taste great, it also contains 28g of protein and its very easy to make. With only 3 steps to follow, you will be on your whey (excuse the pun) to a great pancake.

Ingredients

• Baking soda: 1/4 tsp
• Egg whites: 2
• Whey protein (flavour of choice): 1 scoop
• Cinnamon (optional): 1/4 tsp
• Cocoa powder: 1/4 tsp
• Peanut butter: 1 tbsp
• Zero-calorie maple syrup: 1 tbsp
• Greek yoghurt: 1 tbsp
• Oats: 1/3 cup
• Chocolate peanut butter Quest bar: 1 bar

Directions

1. Combine all ingredients except the Quest bar in a blender, and blend until smooth.
2. Dice up the Quest bar into chunks the size of chocolate chips. To make cutting easier, store the Quest bar in the fridge ahead of time for at least one hour.
3. Heat a skillet on the stove over medium heat, then coat it with cooking spray.
4. Spoon the batter onto the skillet to form 3- to 4-inch pancakes. Add a few Quest bar chunks to each pancake.
5. Cook until lightly browned on one side, flip, and repeat.
6. Plate the pancakes, and top them with peanut butter protein icing or your favourite topping.

Protein Powerhouse Pizza

Not many people can resist a meat filled pizza, especially when it boasts an impressive 36g of protein, 11g of carbs and only 288 calories. this is perfect for any meat lover who wants to treat himself after a heavy gym workout.

Ingredients

• Egg whites: 1/2 Cup
• Unflavored Protein: 1/2 Cup
• Old-Fashioned Oats: 1/2 Cup
• Italian Seasoning: 2 TBSP
• Paprika 2 TSP
• Eggs: 4 Large
• Chicken Breats, cooked and chopped: 1/4 LB
• Ground Turkey, cooked: 1/4 LB
• Turkey Bacon, cooked and chopped: 6 Slices
• Mozzarella Cheese, Shredded: 1 cup
• Tomato Paste: 6-0Z. Can

Directions

1. Blend the crust ingredients together using a food processor until you get a thick pancake-like batter.
2. Heat a nonstick pan over high heat and drizzle with grapeseed oil. Once the oil begins to sizzle, turn the heat down to medium.
3. Add half of the batter to the pan, spreading it on the surface of the pan. Aim for a thickness of no more than 1/3 inch. Check the bottom of the crust frequently for doneness with a spatula, then flip and finish cooking.
4. Transfer the crust to a baking sheet, and preheat your oven to 375 degrees F.
5. Spread tomato paste to within 1/4 inch of the crust’s edges, then distribute the chicken and ground turkey across the entire pizza. Crack each egg on the pizza, and top with cheese.
6. Cook in the oven for 4-8 minutes, or until the eggs reach the desired doneness.

Peanut Butter and Banana Pretzel Pizza