We all know the importance of taking in enough protein each day. The body uses protein to build bones, cartilage, muscles, skin and blood, to support immunity and to produce hormones and enzymes. As athletes, our bodies break down the protein we consume into amino acids, which are used to repair and rebuild damaged muscle tissue after exercise. Protein helps us feel fuller, longer, and that satiety keeps us from eating too much and allows us to maintain a healthy weight.
For all of those reasons, many of us turn to protein powders like VitaHustle Whey Protein and VitaHustle Vegan Protein to ensure we get enough of this important macronutrient. But while we love a good protein shake or smoothie, sometimes, we just want to chew something. These recipes will give you six reasons to think outside the blender when it comes to incorporating protein powder into your diet to hit your protein goals.
Danielle Booker’s Hustle Chocolate Protein Bites
½ Cup VitaHustle Chocolate Protein (about 2 packets)
2 TBSP Cacao Powder
4 TBSP Nut Milk
2 ¾ or 3 Cups Rolled Oats
1 Cup Natural Peanut Butter
½ Cup Maple Syrup
Mix all ingredients in a large bowl; batter will be thick and may require some muscle! Roll into balls and store in a covered container in either the fridge or the freezer.
TIP: Vegan protein powder will soak up more liquid than whey protein powder, and some nut butters are dryer than others. If your protein ball batter seems too thick, add nut milk one teaspoon at a time until the batter becomes workable. Go slow! You don’t want too much liquid.
Chelcie Scott’s Protein Chia Pudding
¼ Cup Chia Seeds
1 Cup Milk of Choice
1 packet of Stevia
¼ tsp Vanilla
1 Packet VH Vanilla Protein
Optional Toppings: Coconut, Hemp, Strawberries
Put chia seeds, milk, Stevia, vanilla and protein powder into a bowl and mix well. Let settle for two or three minutes, then mix again, until there is no clumping.
Pour into individual-serving mason jars and refrigerate, or refrigerate in the bowl, overnight or for at least two hours. If the pudding gets too thick, stir in a little extra milk before eating.
Serve with your favorite toppings and enjoy!
Frappuccino/Mocha Overnight Oats
2/3 cup rolled oats (60 grams)
One package VitaHustle vanilla protein for Frappuccino OR chocolate for Mocha
1/2 TSP instant espresso
1/2 TSP vanilla extract for Frappuccino OR 1 TSP cocoa powder for Mocha
1/2 TSP cinnamon
3/4 cup milk of choice, but unsweetened vanilla almond works great!
3 OZ espresso or brewed coffee
1 TBSP maple syrup
Whisk almond milk and protein in a large bowl until smooth. Add rolled oats, instant espresso, chia seeds, cinnamon, and vanilla extract or cocoa powder and mix until combined.
Add the oat mixture into a resealable container or divide into two jars and set aside.
Mix espresso or brewed coffee with maple syrup. Pour on top of oat mixture, cover, and refrigerate overnight.
Serve chilled or microwave for 1 to 1 1/2 minutes before serving.
TIP: Oatmeal is a personal thing. Some people like it thick and some like it soupy. If you like thicker oatmeal, leave out some of the milk; you can always add more in the morning. And remember, as with the chia pudding, plant protein will soak up more liquid than whey protein, so add an extra 1/4 cup of milk.
Oatmeal Raisin Protein Cookies
1 1/4 cups rolled oats
1/4 cup unsweetened shredded coconut
1 packet VitaHustle vanilla protein powder
1/2 TBSP chia seeds
1 1/2 TSP cinnamon
1/2 TSP salt
1/2 cup raisins
2 ripe bananas, mashed
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil
1 TSP vanilla
Preheat oven to 350°F. Line baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine rolled oats, shredded coconut, protein, chia seeds, cinnamon, and salt. Stir until everything is evenly mixed.
In another bowl, mix coconut oil, mashed banana, applesauce and vanilla. Pour wet ingredients over dry ingredients and stir until well combined. Stir in raisins.
Use your hands to form the cookie dough into balls and flatten slightly into a cookie shape.
Bake for 18-20 minutes or until the edges of the cookies are golden brown. Let cool and enjoy!
Tropical Protein Popsicles
1/2 cup fresh or frozen mango
1/2 cup fresh or frozen pineapple
1 cup milk of choice, but full-fat coconut milk makes delicious popsicles!
1 packet VitaHustle vanilla protein
Honey or agave to taste
Combine mango, pineapple, milk, and protein in a blender. Add sweetener to taste.
Pour into popsicle molds and freeze at least four hours, or until frozen.
Run molds under warm water to release, and enjoy!
1 package VitaHustle vanilla protein powder
2 large eggs
1 large ripe banana
1/4 TSP cinnamon
1/4 TSP baking powder
Separate the eggs and put the whites in one large bowl and the yolks in another.
Beat or whisk the egg whites until they form soft peaks. This should take about two minutes and the peaks will flop over when the beater or whisk is lifted.
Add the remaining ingredients to the egg yolks and beat until smooth.
Add the egg whites, one-third at a time, to the protein/yolk/banana mixture and stir until well combined.
Heat a lightly-oiled skilled over low heat. Using 1/4 cup of batter for each pancake, cook 60-90 seconds on each side. These pancakes tend to darken more quickly than traditional pancakes made with flour, so keep the heat low!
Serve with sliced bananas, chopped pecans or walnuts, Greek yogurt, honey, and/or maple syrup.