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How to Add Protein Powder to ANYTHING

Protein powder isn’t just for shakes. You can use it to boost the muscle-building power of baked goods, soup, ice cream, and even tacos. 

Chef Robert Irvine, host of Food Network’s Restaurant Impossible and author of Fit Fuel: A Chef’s Guide to Eating Well, Getting Fit and Living Your Best Life, created these seven delicious recipes to show you how. 

Apple Cinnamon Dutch Oven Pancakes

What you’ll need:
6 eggs, beaten 
½ cup whole milk
2 scoops chocolate protein powder
½ tsp baking powder
¼ cup flour
2 Tbsp sugar 
1 tsp cinnamon
Pinch of salt
2 Tbsp clarified butter
2 apples, peeled, cored, and sliced

How to make it:
1.    Preheat your oven to 350°F. In a medium-sized bowl, combine the eggs, milk, protein powder, baking powder, flour, sugar, cinnamon and salt. Mix until smooth and set aside.
2.    In an oven-safe nonstick or a cast-iron skillet over medium heat, melt the clarified butter. Add the apples and cook, stirring frequently, until lightly caramelized, 8 to 10 minutes. 
3.    Pour the batter over the apples and bake in the oven until puffed and cooked through, 30 to 40 minutes. Serve immediately. Makes 2 servings. 

Nutrition information per serving: 663 calories, 43g protein, 53gcarbs (4g fiber), 31g fat

White Bean Turkey Chili

What you’ll need:
1 Tbsp canola oil
2 cups diced onion 
¼ cup minced garlic
1 ½ lb ground turkey 
1 ½ Tbsp chili powder
1 ½ tsp ground cumin
1 tsp dried oregano
3 15.5-oz cans white beans 
3 cups chicken broth
¼ cup unflavored protein powder
1 15.5 oz can diced tomatoes
⅓ cup chopped cilantro leaves
2 Tbsp fresh lime juice
salt and freshly ground black pepper, to taste
1 lime, cut into 8 wedges (optional)

How to make it:
1.    In a large deep pot, heat the oil over medium-high. Add the onion and garlic and sauté until tender and golden, 5 to 10 minutes. Add the ground turkey and cook until browned, 5 to 8 minutes. Add the chili powder, cumin, and oregano, and cook until well incorpo-rated, 3 to 5 minutes. Add 1 can of the white beans, along with the broth, and bring eve-rything to a boil. Reduce the heat to medium-low and simmer until the flavors meld, about 20 minutes.
2.    In a blender or food process, add the remaining 2 cans of beans and process until smooth. Transfer the pureed mixture to the pot with the turkey and cook until thickened, 15 to 20 minutes on low. 
3.    Remove the mixture from the heat and add the diced tomato, chopped cilantro, lime juice, salt, and pepper. Stir well and serve with lime wedges. Makes 6 servings.

Nutrition information per serving: 448 calories, 37g protein, 43g carbs (9g fiber), 13g fat

Chocolate, Peanut Butter, and Banana Frozen Yogurt

What you’ll need:
2 ripe bananas, frozen
1 scoop chocolate protein powder
2 Tbsp peanut butter
½ cup Greek yogurt 

How to make it:
In a high-performance blender, add the bananas and protein powder and puree until smooth. Add the Greek yogurt and peanut butter and pulse until blended. Makes 2 servings. 

Nutrition information per serving: 307 calories, 23g protein, 34g carbs,(5g fiber), 11g fat

Crispy Seafood Tacos

What you’ll need:
½ cup finely chopped fresh cilantro
½ cup diced tomatoes
½ cup diced onion
1 jalapeño, minced
Salt and freshly ground black pepper, to taste
¼ cup unflavored protein powder
¼ cup rice flour
1 tsp paprika
¼ tsp ground coriander
¼ tsp cumin
2 lb. seafood, such as peeled shrimp or mahi or seabass filets, cut into strips 
¼ cup grapeseed oil
12 corn tortillas
1 lime, cut into 6 wedges
2 avocados, diced and peeled

How to make it:
1.    In a small bowl, mix the cilantro, tomato, onion, and jalapeño with salt and pepper to taste. Set aside.
2.    In a shallow bowl or plate, mix together the protein powder, rice flour, paprika, corian-der, cumin, salt, and pepper. Set aside 
3.    In a large skillet over medium-high heat, heat the grapeseed oil. Dredge the seafood in the flour mixture and then transfer to the skillet. Pan-fry until the fish is cooked through and crispy, about 3 minutes on each side. Transfer the fish to plate lined with paper tow-els to drain.
4.    In a dry skillet over medium-high, warm the tortillas. To serve, top a warmed tortilla with salsa and fish. Squeeze lime on the fish and top with avocado. Makes 12 tacos (4 servings).

Nutrition information per serving: 681 calories, 54g protein, 46gcarbs, (14g fiber), 32g fat .

Baked Chocolate Quinoa 

What you’ll need:
½ cup uncooked quinoa
1 cup water 
1 scoop chocolate protein powder
1 tsp cocoa powder
1 Tbsp brown sugar
2 Tbsp dried cherries 
2 Tbsp chopped walnuts or almonds 
1 cup sliced strawberries
1 cup sliced banana

How to make it:
1.    Preheat your oven to 400°F. In a medium saucepan, combine the quinoa and water and bring to a boil. Reduce the heat to low and simmer until the quinoa is done, about 15 minutes. 
2.    Add the brown sugar, protein powder, cocoa powder, and dried cherries to the saucepan. Stir well and transfer the mixture to a small baking dish. Bake until warmed through, 10 to 15 minutes. Top with the chopped nuts and fresh fruit. Makes 1 serving. 

828 calories, 41g protein, 134g carbs (17g fiber), 18g fat

Banana Oatmeal Chocolate Protein Chocolate Chip Cookie

 

What you’ll need:
2 ripe bananas, mashed
¼ cup packed brown sugar
¼ cup granulated sugar
¼ cup butter, softened
1 tsp vanilla extract
2 large eggs
1 ½ cup all-purpose flour
¼ tsp cinnamon 
¼ tsp nutmeg
¼ cup chocolate protein powder 
1 tsp baking soda
½ tsp salt
2 Tbsp cocoa powder
2 cups chocolate chips
½ cup sliced almonds
2 cups instant oats

How to make it:
1.    Preheat your oven to 350°F. In a large bowl, mix the banana, sugars, butter, and vanilla. Add the egg and beat well.
2.    In a separate mixing bowl, combine the flour, cinnamon, nutmeg, protein powder, baking soda, salt, and cocoa powder. Add the flour mixture to the banana mixture and beat until well blended. Stir in the chocolate chips, nuts, and oats. 
3.    Using an ice-cream scoop, scoop 2-ounce portions of dough onto a large baking sheet, keeping the balls about 2 inches apart. Bake for 20 minutes. Makes 16 cookies.

Nutrition information per cookie: 304 calories, 11g protein, 41g carbs, (4g fiber), 13g fat

Ice Cream 

What you’ll need:
1 cup unsweetened vanilla almond milk
1 scoop vanilla protein powder
1 tsp peppermint extract
¼ tsp vanilla extract
¼ cup fresh berries
1 tsp raw cacao nibs
Fresh mint, for garnish

How to make it:
1.    In a food processor, add the almond milk, protein powder, and peppermint and vanilla extracts. Blend until smooth.
2.    Transfer the mix into an ice cream maker. After 20 to 30 minutes, add the cacao nibs and fresh berries, and continue running the machine based on the manufacturer’s recommen-dations. Remove and freeze to firm the consistency.
3.    Top with fresh mint to garnish. Makes 1 serving. 

Nutrition information per serving: 198 calories, 25g protein, 11g carbs, (5 grams fiber), 6g fat