Chapter 4: Protein Snacks for Grabs
Jumpstart your day with these quick and easy-to-prepare snacks that guarantee you with the enough energy that you needed for the long whole day of work! With just a 5-minute preparation, these bits of sweet and salty protein-rich snacks could not just provide you the strength and energy but also the pleasure that these treats could bring to your hungry taste buds.
1. Peanut butter Protein-Rich Bars
Ingredients
1 cup of natural peanut butter along with any finer cereal (rice crispies, puffed wheat, corn flakes or raw oats)
1 scoop of protein powder
Enough honey or maple syrup
Instructions:
1. Mix all ingredients.
2. Pour into a pan and then place in the fridge for 30 minutes to an hour until set.
3. Cut
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Lightly coat an 8”-square baking pan with nonstick cooking spray, and set aside.
2. Add half of the soy crisps to a food processor, and pulse 3-4 times. Pour into a large.
3. Repeat it with the remaining soy crisps. Add and stir the soy protein powder into the bowl until well-combined.
4. Add the powdered peanut butter, water, and agave to a pot. Cook over medium-high heat. Sit it constantly with a spatula, for about 3 minutes until it begins to boil. Let it boil before pouring over the soy mixture. Stir with the spatula until all of the dry ingredients are incorporated.
5. Pour the soy mixture into the prepared pan, and carefully press down.
6. In this particular order, sprinkle the peanuts, pretzels, and peanut butter chips over top, pressing each down into the soy mixture.
7. Slice into 10 bars.
2. Protein-rich Granola
Ingredients
4 cups of rolled oats
1 cup vanilla protein powder
3/4 cup oat bran or wheat germ
1/2 cup sunflower seeds
1 1/2 cups chopped nuts
1 teaspoon of salt
1/4 cup brown
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In a saucepan mix together maple syrup, honey, olive oil, ground cinnamon, and 1 vanilla extract over low-high heat.
2. Once it boiled, pour over the dry ingredients and then stir until well-combined.
3. Spread this final mixture over the baking sheets
4. Bake it for about 20 minutes. Let it cool.
3. Zucchini Linguine Pasta
Ingredients
6 oz steamed or cooked shrimp
1 large green zucchini, chopped
1.5 cup colorful bell peppers, sliced
1/4 cup red onion, sliced
1 tbsp roasted Tahini butter
1/2 tbsp sesame oil
1-2 tbsp liquid aminos
1/2 tbsp sesame seeds
Instructions:
1. Cut zucchini using a Julienne shredder to make the raw linguine.
2. Cut the vegetables for pasta.
3. In a bowl, mix tahini, sesame oil and Bragg's Liquid Aminos.
4. Place all ingredients into a large bowl. Pour the Tahini sauce mixture on all sides.
5. Sprinkle sesame seeds on top.
4. Spiced Spanish Almonds
Serving size: ¼ cup each| Yield: 12 servings
Ingredients:
• 1/4 cup of light brown sugar
• 2 tsps of ground cumin
• 1 tsp of hot paprika
• 1 tsp of dried thyme
• 1 tsp of kosher salt
• 1/4 tsp of cayenne pepper
• 1 large egg white
• 1 tbsp of water
• 1 pound or 3 cups of Marcona or raw whole almonds
•
Instructions:
1. Preheat oven to medium-high heat. Coat a large baking sheet with nonstick cooking
In the sauce pan melt the butter over low heat. Add the marshmallows and keep stirring until they have all melted. Keep stirring and cooking for an extra minute. Remove from the heat and stir in the food coloring. Add the cereal and candy corn until they are covered completely. Place them in the pan, cover with wax paper and press out the mixture to be even in the pan. Allow to set up completely and then cut and share.
Step4-Pour the paraflint into the small cooking pot,put it on the burner and turn on the flame(low heat).
up the cake into the form of a jelly roll. Next, you can either refrigerate this roll for one
...gether to produce the batter for the nuggets. The flour and starch are mixed together along with water, and the salt is then added for flavouring. The batter is then set allowing he breadcrumbs to stick to it
Add the water and mix well, then place over medium flame and bring to a boil. Once boiling, reduce to a simmer. Let simmer for about 2 minutes.
Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and
Stir the slip that is in the jar with a stick until it has a creamy consistency. Make sure there are no lumps, or air bubbles in the slip. If the slip is too thick, add water and continue to stir (5 minutes)
Put your dough on the buttered tray. You can put your dough in all different shapes and sizes if you want. After your dough is on the trays, put them in the oven for 10 minutes. You will notice the edges are browned. That is when you know they are definitely ready.
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Place the dry ingredients in a bowl and then mix them all slowly with the whisk.
Concentrate the juice from the lemons and blend every one of the fixings in a blending dish.
In a refrigerator, chill a mixing bowl, butter and 1/4-cup lard for 30 minutes. Sift two cups flour and 1/4 tsp. salt into the chilled mixing bowl. Cut the chilled butter and lard into small cubes and add them to the flour. Mix the flour, butter and lard until it becomes crumbs. Pour 5 tbsp. iced water into the mix and shape into a ball. Add more water 1 tsp. at a time if the dough fails to adhere into
2. Read the Recipe Completely. Once you find the recipe, read it thoroughly, making sure all instructions are perfectly clear to you. If some of the food terms are incomprehensible to you, you may want to refer to a good food dictionary.
2nd step heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture into a removable gel tray.
Melt it for about 15 seconds, and only melt half of your dark chocolate you will need the other half to frost your cake later and remember to remove your chocolate from the heat once it is has melted.