The High-Protein Vegan Cookbook for Athletes: 70 Whole-Foods Recipes to Fuel Your Body by Braddock RD Jenna
				
							
							
								
							
							
							Author:Braddock RD, Jenna [Braddock RD, Jenna]
							
							
							
							Language: eng
							
							
							
							Format: epub, pdf
							
							
							
																				
							
							
							
							
							
							Publisher: Rockridge Press
							
							
							
							Published: 2021-08-16T16:00:00+00:00
							
							
							
							
							
							
STORAGE: Store in a sealed container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
VARIATION: This recipe is perfect for improvising. Add your favorite dried fruits, nuts, seeds, or candy chips.
PER SERVING (2 COOKIES): Calories: 424; Protein: 10g; Total fat: 22g; Carbohydrates: 50g; Fiber: 4g; Calcium: 70mg; Vitamin D: 0mg; Vitamin B12 : 0mg; Iron: 2mg; Zinc: 2mg
MACROS: Protein 8%; Carbs 48%; Fat 44%
CARROT CAKE PROTEIN BALLS
GLUTEN-FREE
RECOVERY BOOST
MAKES 24 BALLS
PREP TIME: 10 minutes, plus 30 minutes to chill
Need a simple solution for the dreaded afternoon slump? These tempting protein balls are a real treat and have healthy fats, whole grains, and, of course, ample protein. They are a great addition to your gym bag snack rotation.
2 medium carrots, peeled and finely grated
1 cup peanut butter or any nut butter
1 cup rolled oats (certified gluten-free if needed)
½ cup unsweetened shredded coconut
½ cup Pea Protein Powder or store-bought protein powder
2 tablespoons ground flaxseed
½ cup pure maple syrup
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon sea salt
1. Line a baking sheet with parchment paper.
2. Put the carrots, peanut butter, oats, coconut, protein powder, flaxseed, maple syrup, vanilla, cinnamon, allspice, and salt in a stand mixer fitted with a paddle attachment (or a large bowl, if using a hand mixer). Mix on medium speed for about 3 minutes, until well combined.
3. Scrape down the sides of the bowl, then mix again for 1 minute. Turn off the mixer.
4. Using a 1-ounce scoop or large soup spoon, portion the dough into 24 small balls, and place them on the prepared baking sheet. Refrigerate for 30 minutes.
5. Roll the balls until they are smooth and round.
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The High-Protein Vegan Cookbook for Athletes: 70 Whole-Foods Recipes to Fuel Your Body by Braddock RD Jenna.pdf
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