FitShake – More Than a Shake
Youngevity FitShake, or any of our protein powders (TMR, Sta-Natural Plant-Based Protein Shake, or Slender FX Meal Replacement), can be used to create more than just shakes. Not that using them as a shake is a bad thing, but why not shake things up (pun intended!). The great thing about the internet is how easy it is to find recipes. And most you can use any protein powder. Let’s start with a few basics when cooking with protein powders.
How to Use Protein Powders
You may look at your protein powder and think it looks a lot like flour so you can just substitute a portion of the flour with protein powder. As easy as that sounds, it likely won’t give you the results you want. TrailRunner.com has several tips for cooking with protein powders. Here are a few to get you started:
- Don’t treat protein powder, especially whey protein, as a flour substitute. To ensure that you don’t end up with either gummy or rock hard food, 30 percent or less of your batter should be whey protein. Or try a plant-based product as they rarely turn gross.
- Protein powders wick moisture so make sure you have enough liquid in your batter. It should be as thin or slightly thinner than what you typically see from the recipe.
- Don’t give up trying recipes with protein powders. If your first attempt doesn’t turn out the way you wanted, try another recipe. Also, search the internet for recipes rather than trying to substitute it yourself. That way you know someone else has been successful.
Recipes to Get You Started
I did a quick search and found several recipes that peaked my interest. This first one, I made for breakfast this week and it was a delightfully, chocolate treat. The additional recipes provide you with other options enjoying your Youngevity FitShake Chocolate or Banana Cream powders. And yes, you could use one of the other Youngevity protein powders, but I tried FitShake Chocolate.
Light & Fluffy Banana Protein Pancakes
adapted from The Creative Bite
40 g Youngevity FitShake – Chocolate, approximately one scoop
1 large very ripe banana
1/8 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
Separate egg whites from yolks in two separate bowls. Beat egg whites on high for 2 minutes until soft peaks form. Note, make sure your bowl and beaters do not have any oil, fat, or yolks or egg whites will not form peaks.
In another bowl, combine egg yolks and remaining ingredients; beat until smooth. Gently fold 1/3 of egg whites into mixture; stir until roughly combined. Fold half of remaining egg whites into mixture and then remaining egg whites until well combined. Do not over stir or egg whites will not be fluffy.
Heat a skillet over low heat. Scoop 1/4 c. mixture onto skillet. Cook for 60-90 seconds per side. Serve immediately.
Chocolate Coconut Protein Balls
adapted from Cotter Crunch
1/3 cup ground flax meal
4 tbsp almond butter or peanut butter (for nut-free option, use sunflower seed butter)
2 heaping tbsp unsweetened cocoa powder
2 tbsp maple syrup or honey – not needed if mixed in food processor
2 servings (60 g) Youngevity FitShake – Chocolate
1–2 tbsp coconut oil, naturally refined
1/3 cup unsweetened shredded coconut, plus more to coat the balls
2–3 tbsp dark chocolate morsels or cocoa nibs
Place flax meal, creamy nut butter or sunflower seed butter, and cocoa powder in food processor. Blend until combined.
Next, add protein powder, shredded coconut, and coconut oil. Blend until a smooth batter is formed. This might take a couple minutes, so be sure to stop the food processor or blender and scrape sides, then continue to blend until smooth.
Transfer batter into a large mixing bowl and stir in chocolate chips or cocoa nibs. Roll the batter into one large ball, cover with plastic wrap, and place in fridge to firm up for about 20 minutes.
Remove batter from fridge and then roll dough into balls about the size of golf ball.
Roll each ball in the extra shredded coconut before storing in fridge or freezer. Freeze right away for 20 minutes (to harden); then store in fridge or freezer to maintain freshness, up to 2 months.
Protein Mug Cake
adapted from MyProtein.com
1 scoop Youngevity FitShake – Chocolate
1 egg white
¼ tsp. baking powder
1 tsp. sweetener of choice
2 tbsp. skimmed milk or almond milk
Sugar-Free Syrup (we used Butterscotch flavor)
5 drops Flavdrops (we used Toffee flavor)
1 heaped tsp. Cashew Butter for the centre (optional)
Mix all the dry ingredients in a mug with a fork until no lumps remain. Add in egg white and milk; mix mug cake batter until smooth.
Now’s the time to drop in any extras for the middle – try a heaped tablespoon of your favorite nut butter.
Microwave for around 1 minute on high (give or take some time depending on your microwave). Keep an eye on it – if it starts to bubble over the top, stop microwaving and press the batter back into mug with a fork, then continue microwaving.
When finished, the cake should be cooked but still very moist. Now smother it in Sugar-Free Syrup. Yum!
Do these recipes inspire you to start baking with your protein powder? We hope so. Remember, most recipes can use any protein powder flavor, so if you don’t have chocolate, try Banana Cream or Vanilla. Enjoy!