Recipes
For a decadent summer dessert, try this high-protein variation on a peach classic.
Preparation time: 5 min
Servings: 1
Ingredients:
- 250 ml Halo Top Salted Caramel Protein Ice Cream or another protein ice cream variant
- 2/3 cup frozen peaches
- 1 tablespoon vanilla extract
- 1 scoop vanilla whey protein
- ½ tablespoon cinnamon
- 30 grams vanilla cookies
- ½ cup almond milk
Preparation:
- Place all the ingredients in a blender in the order listed above and blend until it reaches a creamy consistency.
- Pour the mixture into a glass and add a little cream with a pinch of cinnamon as a garnish if desired.
Possible variations: Use instant rolled oats instead of vanilla cookies (less sugar).
Nutritional values:
- Calories: 637 kcal
- Carbohydrates: 88 g
- Protein: 44 g
- Fat: 12 g
Protein pancakes are not only delicious, but also provide high-quality calories that are easy to digest.
Preparation time: 15 min
Servings: 3
Ingredients:
- 2 cups rolled oats
- 5 egg whites
- 3 whole eggs
- ½ cup blueberries
- 1 measuring spoon of vanilla-flavored casein
Preparation
- Put all the ingredients in a blender and mix well for 20 to 30 seconds.
- Pour some oil into a pan and heat over a medium heat.
- Carefully pour the mixture into the pan using a ladle. Each pancake should take 4 to 5 minutes per side, depending on its thickness.
Note: These pancakes are best served topped with almond butter to enhance the flavor and add extra muscle-building calories in the form of healthy fats.
Nutritional Values:
- Calories: 447
- Carbohydrates: 64 g
- Protein: 26g
- Fat: 19g
Shrimp is an excellent, but often overlooked, source of protein. They are low in fat, high in quality protein, provide some zinc and are even said to help regulate hormone levels. This pesto recipe is quite easy to make and contains a good balance of the three main macronutrients
Preparation time: 25 min
Servings: 8
Ingredients:
- 1 cup baby spinach
- 1 cup fresh basil leaves
- ¼ cup parsley
- ½ tomato finely diced
- ¼ cup chopped cashews
- 1 tablespoon lime juice
- 1/8 cup parmesan cheese
- 2 chopped garlic cloves
- 1 tablespoon olive oil
- 1 cup brown rice
- 15 asparagus spears
- 500 grams small shrimps
- 1 tablespoon sesame oil
- Salt and pepper to taste
Preparation
- Bring a pan with 3 cups of water to the boil. As soon as the water boils, add the rice and cook for 10 minutes, covered with a lid.
- Heat a frying pan over a medium heat. Pour enough water into the pan to cover the bottom with just over 1 cm of water. Add the spinach and parsley and cook for about 2 minutes.
- Drain the leaves and put them in a food processor with the basil, tomatoes, cashews, lime juice, Parmesan cheese, a clove of garlic, olive oil and salt and pepper.
- Blend well and set aside.
- Cut the asparagus into bite-sized pieces and place them in a pan with 1 cm of boiling water. Cook the asparagus for 4 to 5 minutes or until tender.
- Next, heat the sesame oil in a frying pan over a medium heat. Add the second clove of garlic and the shrimps, as well as some pepper and salt.
- Cook for 3 to 4 minutes or until the shrimps are no longer pink.
- Mix the shrimps with the cooked rice in a bowl.
- Drain the asparagus and add it to the bowl with the pesto.
- Mix well before serving.
Nutritional values:
- Calories: 223
- Carbohydrates: 28 g
- Protein: 14g
- Fat: 7g
Pork loin is bone-free and very low in fat. It is also a very good source of zinc and provides you with 20% of your zinc needs per serving, which helps regulate your blood sugar levels. In addition, pork loin contains thiamine, which ensures that your muscles and nervous system function properly.
Preparation time: 620 min
Servings: 8
Ingredients:
- 1 onion, sliced
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1.3 kilo pork loin
- 6 tablespoons apple cider vinegar
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon crushed pepper flakes
- 1 teaspoon sugar
- 1 teaspoon ground mustard seeds
- ½ teaspoon cayenne pepper
Preparation:
- Place the onion in a slow cooker.
- Combine brown sugar, paprika, salt and pepper in a small bowl.
- Rub the meat evenly with the mixture.
- In a medium bowl, combine vinegar, chicken broth, Worcestershire sauce, red bell pepper flakes, mustard and cayenne pepper.
- Add this mixture to the slow cooker along with the meat.
- Leave to cook for 8 to 10 hours.
- Remove the meat from the slow cooker and shred it with a fork.
Nutritional values:
- Calories: 208 kcal
- Carbohydrates: 6 g
- Protein: 37 g
- Fat: 4 g
This healthy low carb bread tastes very similar to real bread, as it has the texture of bread and is easy to toast. It is also gluten-free and consists of a mixture of 3 types of low-carb flour.
The flours used in this bread have a high fiber content and are very filling.
Preparation time: 40 min
Servings: 10
Ingredients:
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup linseed flour
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 5 eggs
- ¼ cup coconut oil
- 1 teaspoon sweetener
- 1 tablespoon apple cider vinegar
Preparation:
- Preheat the oven to 180 degrees.
- Place the almond flour, coconut flour, flaxseed meal, salt and baking powder in a food processor.
- Mix the ingredients well and add the eggs, oil and vinegar
- Process this mixture into a smooth dough and pour it into a loaf tin.
- Bake the bread for 30 minutes.
Nutritional values per slice:
- Calories: 198 kcal
- Carbohydrates: 6 g
- Of which net carbohydrates: 2.5 g
- Protein: 7 g
- Fat: 15 g
- Dietary fiber: 3.5 g
