Beyond the Blender

Sick of smoothies? We’ve got you covered. These nutrient-packed recipes incorporate protein powders into a variety of delicious uses, from breakfast to dessert.

By Lisa Turner

COFFEE CAKE WAFFLES

Serves 2 to 4 (makes 8 to 10 mini waffles or 2 large waffles)

These waffles, reminiscent of your favorite coffee cake, make an ideal breakfast: they’re easy to make, packed with protein (and fiber), and transportable. If you’re really in a rush, make extras, store in Ziploc bags in the freezer, and pop them in the toaster when you’re ready to eat. You can drizzle them with maple syrup or other toppings, but they’re sweet and flavorful enough to eat as-is. This recipe includes vegan options, or add a beaten egg instead of the milk for extra protein. You can also make them savory: skip the sugar and cinnamon, and add dried herbs, garlic powder, and grated cheese.

1 cup gluten-free flour

½ cup whey or rice protein powder, plain or vanilla

¼ cup ground flax

3 to 4 Tbs. unrefined cane sugar or coconut sugar

3 tsp. cinnamon powder

2 tsp. baking powder

½ tsp. salt

½ cup milk or almond milk

2 tsp. vanilla extract

Toppings: powdered sugar, cocoa powder, almond butter, maple syrup, or honey (optional)

1. Spray or brush waffle iron with coconut oil or natural cooking spray and preheat. Preheat oven to 350 degrees (optional—for warming waffles between batches).

2. In a medium bowl, whisk together gluten-free flour, protein powder, ground flax, sugar, cinnamon, baking powder, and salt. Add milk and vanilla extract, and stir to mix well. Add more milk as needed; batter should be very thick.

3. Pour batter into individual compartments in waffle iron, being careful not to overfill. Close the iron and cook until waffles are golden. If making in batches, transfer first waffle or waffles to a baking sheet and keep in oven until remaining waffles are finished.

4. To serve, dust with powdered sugar or cocoa powder, spread with almond butter, or drizzle with honey or maple syrup, if desired. Serve immediately.

NO-BAKE LEMON BLUEBERRY BARS

Serves 8 to 12

Dates and walnuts take the place of gluten, sugar and butter in these no-bake vegan bars. Start with very soft dates for the best results. The bars are best served very cold, just out of the freezer; make them in advance for a special party, and store extras for up to three months in the freezer. Be sure to use raw, not roasted, cashew butter for the best color and flavor; or soak 3 /4 to 1 cup of raw cashews for six to eight hours, rinse, drain well and process in a food processor with the rest of the filling ingredients.

1 cup very soft Medjool dates, pitted

1 cup walnuts

⅛ tsp. salt

4 Tbs. rice protein powder

1 cup cashew butter, raw

½ cup dairy-free yogurt, plain or lemon-flavored

¼ cup agave or honey

¼ cup lemon juice

2 cups frozen blueberries, thawed

3 Tbs. ground chia seeds

Agave or honey for blueberry topping (optional)

1. Cut parchment to fit the width of an 8-inch-square glass baking pan, leaving a 2-inch overhang on both sides.

2. Combine dates, walnuts, and salt in a food processor; process for 2 to 3 minutes on high speed until mixture is pasty and holds together when pressed with your fingers. If mixture is dry, add a teaspoon or two of water. Add protein powder and process for 30 seconds longer, until well-blended. Press mixture evenly into bottom of prepared pan and place pan in freezer while preparing filling.

3. In a medium bowl, beat together cashew butter, yogurt, agave or honey, and lemon juice. Spread over crust in baking dish with a rubber spatula and smooth top. Transfer to freezer and freeze for 3 to 4 hours, until very firm.

4. Rinse food processor well and add blueberries, chia seeds, and agave or honey, if using. Pulse briefly to mix; mixture should be chunky. Set aside (mixture will thicken as it stands).

5. To serve, remove lemon-cashew bars from freezer. Run a butter knife around the edges that touch the pan directly. Using overhanging parchment as a sling, lift bars from pan and carefully peel off parchment. Transfer to a cutting board, spread with blueberry mixture, and cut into squares. Serve immediately.

For our protein-packed Quinoa Pizza Crust recipe, go to amazing wellness.com/quinoapizza.

Cooking with Protein: Tips and Tricks

✜ For baking, use other flours (in addition to protein powder) for the best texture and flavor. Try gluten-free blends, almond meal. or quinoa flour.

✜ For high-temperature cooking, avoid hemp protein; high heat can damage the oils. It’s best for low-temperature, short-cooking recipes.

✜ For recipes with a delicate flavor and lighter color, use a more neutral protein powder, like whey or rice.

✜ For recipes that include ample spices or ingredients with a robust flavor (like chocolate or peanut butter), pea protein or soy protein are great.

✜ For recipes that require a smooth texture, like puddings or creamy sauces, avoid rice, since it tends to be grainy.

✜ For crackers or crunchy cookies, rice protein adds lightness and an airy texture.

✜ For baked goods, whey protein is ideal, but makes baked goods brown faster; to avoid excess browning, cover with foil during the last part of cooking.

Powerful Protein Powder

People regularly add protein powder to their smoothies or other “cool” preparations, but they hesitate to use protein powders in “hot” items. Why? The heat and processing can denature protein, diminish enzyme content, and more. Bone Broth Protein is different. Sure, it’s great for smoothies, but when “the heat is on” for Bone Broth Protein, that’s when it shines, because the heat and long cooking process are what create the nutritents and benefits of bone broth. That’s why Bone Broth Protein is amazingly versatile and can be used for cold, warm, or even hot recipes—without altering its nutritional value. Plus, it offers 20 grams of protein per serving, is non-GMO, gluten-free, grain-free, dairy-free, nut-free, and soy-free—so it’s suitable for a variety of diets.

MEET THE EXPERT: Jordan Rubin is one of America’s mostrecognized and respected natural health experts, and is the New York Times bestselling author of The Maker’s Diet, and 25 additional titles, including his latest work Essential Oils: Ancient Medicine. Jordan is the founder of Garden of Life, and Beyond Organic, a vertically integrated organic food and beverage company. In 2016, along with Dr. Josh Axe, Jordan launched Bone Broth Protein by Ancient Nutrition, the first line of protein supplements and superfoods made from real bone broth.