Recipes, Protein, Whey, Substitutions, Low Carb
THIS IS FOR OUR PEAK CUSTOMERS WHO ARE ON A:
*** HIGH PROTEIN - LOW CARBOHYDRATE DIET
*** ATKINS DIET
*** SUGAR BUSTERS
*** BODY FOR LIFE
OR JUST
*** ADDING MORE PROTEIN TO YOUR DIET FOR INCREASE
IN MUSCLE STRENGTH
TRY THESE NEW RECIPES !!!
WHEY PROTEIN SMOOTHIE
1/4 cup water
2 Tablespoons whipping cream
5 cubes of ice
1 scoop of WHEY PROTEIN
Mix in blender for at least a minute or until ice cream consistency. For a real treat add in one egg !!!
Pour and drink.
There are 24 g of protein and 3 carbs per smoothie
FOR SOMETHING SPECIAL --- MAKE A "FROSTIE" ...
Make a large blender full and put in 6 oz cups
Place in freezer and take out when you need a frozen treat or something to curb that "sweet tooth" !!! They are delicious and ready for eating !
Here's a new "whey" to have breakfast !!!
This WAFFLE/PANCAKE RECIPE is awesome and has many variations - here is the basic recipe:
WHEY PROTEIN WAFFLE / PANCAKES
1 c (4 scoops) VANILLA PROTEIN
1 egg
1/2 c water
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla
Mix thoroughly and makes 6-8 pancakes or 2 waffles.
OVER 60 g OF PROTEIN PER WAFFLE - LESS THAN 6 CARBS and
18-24 g PROTEIN PER PANCAKE - LESS THAN 2 CARBS !!!
VARIATIONS:
1/2 tsp cinammon
2 tsps pecans, macadamia nuts
1/4 c sliced apples or mashed bananas (or one scoop of banana whey with 3 scoops of vanilla whey)
While hot, use melted butter and warmed Dr. Atkins syrup - maple is the favorite !
BANANA BREAD OR MUFFINS
1/2 c melted butter
2 eggs
4 packets Splenda
1/3 c water
2 tbsp. whipping cream
1/2 tsp. vanilla
MIX THOROUGHLY
Add in 6 scoops banana whey
1 tsp baking soda
1/2 tsp salt (optional)
Bake 325 for 25 - 30 minutes - in loaf pan
Bake 325 for 10 minutes in muffin papers, only fill 1/2 full.
OVER 140 g OF PROTEIN PER LOAF/MUFFINS - DIVIDE INTO 8 SERVINGS - 18 g PROTEIN PER SLICE OR MUFFIN - LESS THAN 3 CARBS PER SERVING.
SANDWICH BREAD
Substitute VANILLA WHEY and leave out the Splenda.
CHOCOLATE COOKIES
6 scoops CHOCOLATE WHEY
6 packets Splenda
2 tsp baking powder
1/4 tsp salt
Mix separately:
2 eggs
1/4 c whipping cream
1 tsp vanilla
Add to dry mixture and mix thoroughly. Drop by tsp on greased cookie sheet. Bake at 350 for 6-8 minutes.
PROTEIN SNACKS
1 cup peanut butter (creamy or chunky)
1 cup almond butter
3 scoops protein powder
1/4 cup raw sunflower seeds
1/4 cup toasted sesame seeds
1/4 cup roasted almonds chopped finely
1/4 cup dried fruit chopped finely
1/4 cup coconut
1/2 tsp cinnamon
Mix peanut butter and almond butter together. Add cinnamon to protein powder and stir into the nut mixture 1 scoop at a time until well blended. Add dried fruit to nut mixture. Roll mixture into balls and store in airtight container. They store well in the refrigerator for up to 2 weeks and make a great between meal snack.
WE HOPE YOU ENJOY THESE RECIPES AND
IF YOU HAVE ANY YOU'D LIKE TO SHARE WITH US ...
PLEASE EMAIL US AT sales@peaknutrition.com
ENJOY AND BON APPETIT' !!!
FROM JOHN M
Okay, here's what I do with my whey protein...
I prefer the Original Whey Protein because of its
high-protein/low-carb properties. To make it taste
better, I add some Nutrasweet and a dab of unsweetened
cocoa. To thicken it, I add a packet of unflavored
gelatin. But here's my real secret...
Use lots of ice and a really tough blender. I've
tried lots of blenders over the years, and the only
one I've found that does a good job with my
super-thick morning protein drink is the KitchenAid.
The pitcher has a big bottom so nothing gets lodged
down there. The heavy-duty blades each rotate in
different planes, so they're really good at
pulverizing the ice/water mixture to make the drink
just like a milkshake. I've never tried any of the
really expensive blenders, but the $30 ones just won't
take the punishment of blending my morning drink, and
my KitchenAid has done great for over a year. Try one!
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