Hey Guys! WOW, it’s been quite a month! We had the exciting opportunity to host a Facebook Live segment for Women’s Health Magazine, and it was awesome! Our task was to create three protein-packed recipes using Burt’s Bees Tupelo protein powder. We loved working with this protein because it’s plant-based, with all the protein coming from natural sources including Pea, Rice, Flax Seed, Sunflower Seed and Oats. Hello, clean eating win!
We’re excited to share our three recipes with you – they were so fun to create, and even more fun to eat!
You can also find them here at Women’s Health Magazine online.
@NYCfitfam’s Chocolate Banana Protein Pancakes
3/4 cup Egg Whites
1 medium Banana, room temperature
1 teaspoon, Baking Powder
1/2 cup, Water
1 full scoop, Burt's Bee Chocolate Plant Based Protein
1 full scoop, Burt's Bee Vanilla Plant-Based Protein
Optional: Unsweetened applesauce
- Place banana in large mixing bowl and mash
- Add egg whites, protein, baking powder
- Begin to mix ingredients, gradually adding water until smooth texture
- Apply cooking spray on a pre-heated pan. Set stove flame to low-medium.
- Ladle ingredients into pan creating 4 inch circles. Cook on each side until fluffy and slightly browned.
- Serve with your favorite topping- we enjoy unsweetened applesauce!
@NYCfitfam’s Sweet Swolemate Brownies
- 19 ounces of Garbanzo beans, drained
- 1 cup semi-sweet non-dairy chocolate chips
- 3 oz organic applesauce
- 12 tablespoons egg whites
- ½ tsp, Baking Powder
- 1 scoop, Burt’s Bees Chocolate Plant Based Protein Powder
- Preheat the oven to 350 degrees F. Grease your favorite muffin tin (we found this heart shaped mold and couldn’t pass it up!)
- In a food processor, blend garbanzo beans, applesauce, protein, and egg whites. Process until smooth. Add baking powder, pulse to blend.
- Place the chocolate chips into a microwave-safe bowl. Cook in microwave for approx. two (2) minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
- Add melted chips to mixture. Transfer batter to muffin tin.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
@NYCfitfam’s Choco Chia Protein Balls
3/4 cup (5 oz) Dry Roasted Unsalted Almonds
1/4 cup dry, Steel Cut Oats
7 pieces, Turkish apricots
4 tbsp Raw Agave
1 scoop, Burt's Bees Chocolate Plant Based Protein
2 tsp(s), Water
2 tbsp, Flax Seed Oil
2 cups, Chia Seed
- Combine almonds, steel cut oats, and apricots in food processor. Chop until everything is in small bits. Change to kneading blade and add all liquids and protein powder. Mix until ingredients change to a firm consistency. Chill in refrigerator for 3 hours.
- Once the ingredients are cold and less sticky, use a measuring teaspoon to scoop individual portions and roll them each into a ball.
- Pour chia seeds into a bowl. Drop each ball into bowl and shake around until the ball is covered.
- Makes 20 balls. Keep refrigerated. Best served cold.