Top 5 Protein Powders - Betty Rocker. With so many protein powders out there, how do you know which one to choose? If you’re like me and eating as many foods in an all- natural state as possible, minding your added sugar intake and avoiding processed dairy, even the “all- natural” protein powders can present a challenge. And, if you’re okay with dairy and want a quality whey protein powder, what are the guidelines for choosing one? Don’t worry – I’ve got you covered. I also included some really important information below the recommendations about protein intake and why this nutrient is so vital – especially if you’re training regularly. Please use it as a reference. To all my lovely ladies who are worried about it “bulking you up” – I hope this helps clear up some myths and empowers you with the knowledge to balance your nutrient intake more effectively! Allow me to present my personal choice awards – along with some information about protein powder processing and some things to watch out for. Feel free to click the links I’ve included and read more about the products – they will open in a new window so you can continue reading the article.#1: Garden of Life Organic Plant Protein. Why I recommend this: ! I started using it recently and am totally in love with it. It. This blend contains 1. It is far superior to many of the other protein powders on the market, and one I’m using all the time. I’ve had excellent results baking with it (I like making protein pancakes, and adding natural protein powders to my muffins) this protein powder does a great job! I hardly ever eat sugar, but at weak moments I do succumb to other carbs. I generally stay away from bread, pasta, rice, potatoes, etc., but when I eat them. DRY FASTING THE ULTIMATE PATH TO LONGEVITY. A TRUE LIFE OR DEATH SCENARIO On extended dry fasts the first few days are the roughest as the body is still. The biggest enemy to a good workout is fatigue. As much as you try to fight it, eventually your muscles grow tired and your strength plummets. It could mean the end. High protein & low carbohydrate energy bars, providing over 21g of protein. Great tasting chocolate flavour and low calorie bars useful when training or for slimmers. Features: plant proteins, wide variety of protein sources, grain free, soy free, vegan, gluten free. Protein: 1. 5 g#2 Nutiva. This is rare in the plant kingdom - and it. I'm good with some stevia or natural cacao or vanilla for a flavored version, just be mindful to watch out for unnecessary additives. I also recommend good old raw hemp seeds as a quality natural plant protein source. If you. Whey contains whey proteins, lactose, minerals and small amounts of fats. Morelli. Usually the specific concentrations will be notated following the term . The rest of the concentration is made up of lactose, minerals, and fats.- -- > avoid this kind of whey if you are lactose intolerant, and opt for one of the 2 below (which are often more expensive due to their processing)Whey Protein Isolate (WPI) - May be produced by a variety of membrane filtration techniques, with the goal of reaching > 9. Manufacturers will also often combine filtration with an ion- exchange technique to selectively filter out particles by ionic charge rather than just molecular size. Whey Protein Hydrolysate (WPH) - A relatively new technique in whey protein production, whey protein hydrolysates are produced via enzymatic hydrolysis of either WPCs or WPIs. Essentially, this acts as a method of . I'd definitely opt for a blend over plain WPC, but top of my list (if I ate dairy!) would be the WPI or WPH - which is exactly why I use Mike. His protein powder is competitively priced, and they use a cold filtration process that doesn't denature any of the protein. They also use whey from farm- raised, pasture- grazed, grass- fed cows that haven't had any bovine growth hormone injected - something that is HUGELY important to me as a consumer and should be a strong consideration in purchasing your dairy products. The quality of any animal product is going to be vastly affected by its environment, diet and treatment. Features: whey protein isolate, pasture- grazed, grass fed cow's milk, no bovine growth hormone added. Protein: 2. 6 g#4 Warrior Food: Natural Vegan Protein. Why I recommend this: Health Force, the company behind Warrior Food is dedicated to the quality of their products. They use only non- GMO, sprouted brown rice and pea protein for this excellent protein powder blend. It doesn't matter if you're vegan or not, this protein powder is formulated for absorbability. The problem with regular grains is that you can't actually digest them very well, due to the phytic acid that's found on the external coating of the bran. This phosphorous- bound acid binds with important minerals in your gut as it passes through, stripping them from your system. Soaking, sprouting, fermenting or otherwise enzymatically breaking down grains as a form of pre- digestion is the absolute best way to ensure our bodies can absorb their nutrients. This protein powder is Warrior Force. Essential branch chain amino acids (leucine, isoleucine and valine) cannot be made by the body and must be acquired through food. As you may have noticed, I. I eat them daily as I just love them so much. I have many recipes that I love, and I With so many protein powders out there, how do you know which one to choose? Find great deals on eBay for amino acids and bcaa amino acids. Shop with confidence. BCAAs are metabolized in muscle tissue, rather than in the liver for faster utilization and they are proven to increase strength, endurance and muscle synthesis, enhance recovery, reduce muscle soreness and inflammation and improve energy and mood. This unflavored Warrior Food Protein Powder doesn't have any added sugars* AT ALL, making it one you will want to be mindful to add some cacao powder or vanilla extract to - or opt for one of their flavored protein powders instead. I love the high quality formula of this protein powder, and I usually add it to a green smoothie, or blend it with fruit and water or almond milk since it. I still stand by my recommendation of this company, their values and product however - and this is one of the best quality plant proteins you can get. It's got all the essential amino acids, and it's totally great for anyone without a specific dietary restriction (vegan, egg allergy, etc). I always liked Jay Robb egg white protein powder, even though they add lecithin to their blend (which is an emulsifying compound extracted from soybeans that improves shelf life) - and they are a well- known company and brand. They use egg whites from hormone- free chickens, and don't add any sugar or products to the protein powder (aside from the lecithin). They've recently switched their packaging from containers to . Interesting. Some of the things to look for when it comes to egg white protein powder are: 1. Where the eggs come from - for example, are they farm raised or commercial? Have the chickens had growth hormone injected? How has the protein powder been processed? Typically they will pasteurize it (heat) to kill any harmful bacteria. Jay Robb does flash pasteurization, and doesn't do any additional heating (which can inactivate some of the protein). Is there any added sugar, sweetener or additional products added? I personally think it's important to get a variety of protein sources, so this is one I keep in the mix and don't use as a staple since I prefer to just eat whole eggs in their natural form, and usually opt for the protein powder above. But when it comes to absorbable, quality protein, egg white is right at the top. I often use it when I'm making protein pancakes or muffins - though be sure to add a little extra liquid if you do as this is a protein powder that will affect the texture of your baked goods. It's also naturally salty, which I use advantageously in recipes like the No Bake Peanut Butter Protein Bars. Also cool is you can often find it in individual packets which is helpful for traveling. Features: gluten free, dairy free, no sugar added, excellent bioavailablity of protein, hormone- free chicken eggs. Protein: 2. 4 g. Other natural Protein Sources: Also of note, nutritional yeastand brewer. However, some of their flavored (vanilla or chocolate) powders do. My primary reason for avoiding sugar. I just know that the more accustomed I get to eating sweet things on a daily basis, the more I want them. My goal is to avoid added sugar as often as possible, and enjoy it on purpose when I do eat it. I use protein powder in addition to the protein I include in my daily intake from plant and animal sources, and only have a protein powder once a day - generally on days I train. My goals are currently maintenance - to determine what's appropriate for you, do your research, consult with a personal trainer or check out the following information: Include. That's because protein is the foundation of every vital function in our body, and I'm not going to make the mistake of leaving it out! Eating protein is not going to . It is even more satiating than fat or carbs, and it can boost your metabolic rate while lowering your appetite. If you're constantly craving sugar or sweets, it is important to take a look at the nutrients in your daily dietary intake to see if you're getting enough protein, fat and complex, wholesome carbohydrates. Animal protein is generally a complete protein (meaning it contains all the essential amino acids your body needs) while plant protein (with a few exceptions) is generally incomplete. However eating a combination of plant foods can make a complete protein. I eat a mixed diet, and include grass- fed whey protein powder or sprouted plant based vegan protein powder several times a week to ensure I'm meeting my needs without having to cook EVERYTHING. HOW MUCH PROTEIN DO I NEED? The . Just like most body tissue, muscles are in a constant state of breakdown and repair. To gain muscle, you have to eat more protein than your body is breaking down. For people whose goal it is to gain mass, increasing protein intake will help build muscle and strength (in conjunction with a fitness regimen of course). For individuals who want to hold onto the muscle they have while losing body fat, an increased protein intake is also appropriate as this increase spares muscles tissue while losing weight. A common recommendation for gaining muscle is 1 gram of protein per pound of body weight, or 2. This estimate is a bit high for those in maintenance mode or general fat loss (while active and maintaining muscle). It. That may be appropriate for a competition diet, but that's not something you should undertake without supervision from a qualified professional, IMO. Homemade Quest Protein Bars - Busy But Healthy. As you may have noticed, I’m a huge fan of protein bars. I eat them daily as I just love them so much. I have many recipes that I love, and I’m happy to add a new type of bar to my recipe arsenal. Homemade Quest Protein Bars. If you haven’t tried a Quest bar before, you’re missing out. They are a little stiff, and a touch gritty. You just need the key ingredient. Now, what is the key ingredient? Mine not as pretty, but tastes delicious! The key ingredient is something called IMO. It functions as a dietary fiber, prebiotic and low- calorie sweetener. This ingredient is now appearing in MANY types of bars now. Bioneutra makes Vita. Fiber, which is the brand name. I’ve been looking for a IMO product for years, as I knew if I had it, I could make something similar to a Quest- style bar. FYI, Anna’s got a great recipe on her site too, along with a handy Q& A about IMO. Where To Get Vita. Fiber: (March 2. 01. Bioneutra just announced that Vita. Fiber is now selling on Amazon (USA and Canada)! That’s because IMO is almost all prebiotic fiber. If you take the total carbohydrates minus the fiber, there you have your final carb count. This time, the real Quest bar is on the left, mine on the right. The IMO helps to give it a similar texture. More info on Vita. Fiber (from their website): ———–Vita. Fiber. On a dry basis, Vita. Fiber. Based on published studies, the caloric value of Vita. Fiber. For these bars, I recommend you get the syrup vs. Huge cost savings. First, we have a Chocolate Chip Cookie Dough version. I made those, just because they’re my favorites. You can buy or make yourself. For fruit add in’s, I recommend dried fruit or freeze dried fruit. You can even use whey protein that already has freeze dried fruit in it (this was the case in the Whey Gourmet Raspberry protein I used below, hence the pink.)Quest White Chocolate Raspberry on left, my version on the right. Mine is pink, as that was the color of the raspberry whey I used.– You can use the Vita. Fiber powder if you prefer, you’ll just need a syrup of some sort to bind it all together (eg. Probably around 2 Tbsp of your sugar free syrup, perhaps a touch more. You’d have to play around with it. If I do some more tests with the powder, I’ll add in some notes to this post.– Can you use protein other than whey? If you have a vegan or non- dairy protein that you use, I think it would work. You just have to like the flavor of the protein that you’re putting in.– Is this bar ok for kids to eat? I don’t see a reason why it wouldn’t be, if you’re using all- natural ingredients. IMO is essentially a fiber. I just wouldn’t give a child under 1. I’d give my 5 year old half a bar, and I’ll hold off giving to my 1 year old till she’s older.– As you’ll see in the recipe, if you want a firm bar (a touch more similar to the Quest ones), you’ll need to heat the IMO first. The bar will be a little softer and a bit sticky to the touch. Either way, you can still bake them or heat them and get a great result. The softer bar is just easier to eat and you don’t have to heat it if you don’t want to. Below I did them both at 2. Quest is the other). Still delicious though!* Edited to Add: Below this recipe, I’ve also added the recipe for a batch of 1. The calculation, is the recipe below x 1. I’ve done all the calculating for you. Version #1 – Chocolate Chip Cookie Dough. Homemade Quest- Inspired Bars - Cookie Dough flavor. Author: Kristine Fretwell. Recipe type: Snack. Cuisine: American. Tbsp Vita. Fiber Syrup. When its just starts to bubble, remove from heat and immediately add protein powder, almond meal. Place mixture in a plastic bag and knead until it starts to cool down. It will form into a bar. Add in the chopped chocolate once its cooled a bit. Still might melt a little. In a small bowl, combine the Vita. Fiber syrup, whey protein, almond meal and chopped chocolate. Mixture will be slightly sticky to the touch. From here, it can be stored in a plastic bag, or you could also bake it in a 3. F oven for 5 minutes, or microwave for 1. Quest bar. Nutrition (of a Quest bar Cookie Dough flavor) Calories: 2. Fat: 8 g Carbs: 2. Fiber: 1. 7 g Sugar 1 g Sodium: 2. Protein: 2. 1 g Serving size: Per bar (Cookie Dough flavor) Calories: 2. Fat: 1. 0 g Saturated fat: 3. Carbs: 3. 3 g Sugar: 4 g Sodium: 1. Fiber: 2. 7 g Protein: 2. Version #2 – White Chocolate Raspberry. Homemade Quest- Inspired Protein Bars - White Chocolate Raspberry flavor. Author: Kristine Fretwell. Recipe type: Snack. Cuisine: American. Tbsp Vita. Fiber Syrup. Could also use vanilla, and add 2 tsp freeze dried raspberries)2 tsp almond meal (just ground up almonds). When it just starts to bubble, remove from heat and immediately add protein powder, almond meal. Stir it around until it comes together. Place mixture in a plastic bag and knead until it starts to cool down. It will form into a bar. Add in the chopped white chocolate once its cooled a bit. Still might melt a little. In a small bowl, combine the Vita. Fiber syrup, whey protein, almond meal and chopped white chocolate. Mixture will be slightly sticky to the touch. From here, it can be stored in a plastic bag, or you could also bake it in a 3. F oven for 5 minutes, or microwave for 1. Quest bar.*Net carbs = 1. For lower carb, use straight cocoa butter vs. Serving size: 1 bar Calories: 2. Fat: 8. 8 g Carbs: 3. Sugar: 1. 1 g Sodium: 1. Fiber: 2. 6 g Protein: 2. To Make a Batch of 1. Bars. Cookie Dough Flavor – 1. Vita. Fiber Syrup. Tbsp almond flour. Follow the same directions as above. Put mixture into an 9. Cut into 1. 2 bars. Peanut Butter Chocolate Flavor – 1. I came up with another flavor combination. I posted about it on Instagram, but wanted to have a place for it on the site too. Vita. Fiber Syrup. I used Lean Body For Her whey concentrate)1 1/4 cup peanut protein (I used Lean Body For Her Peanut Protein)1/4 cup almond flour. For these bars, I melted the vitafiber syrup in the microwave for 5. Then, in a seperate bowl, mix together all the other ingredients. Add the warm syrup and mix until combined with a wooden spoon. Put the mixture into an 8. Press into the pan with a sheet of plastic wrap over top so it doesn’t stick to your hands. Place in the fridge until firm (about 1 hour). From here I wrap them individually for grab- n- go and keep them in the fridge. Other Flavor Recipe Ideas. Add 2 tsp chopped peanuts. Peanut Butter & Jelly – use vanilla whey protein or berry flavored protein, add 2 tsp chopped peanuts. Double Chocolate Chunk – use chocolate whey protein, add 2 tsp chopped sugar free chocolate. Banana Nut Muffin – use vanilla whey protein, add 2 tsp freeze dried banana and 2 tsp chopped walnuts. Cinnamon Roll – use vanilla whey protein, add 1/2 tsp cinnamon. Coconut Cashew – use vanilla whey protein, add in 2 tsp unsweetened coconut and 2 tsp chopped cashews. Lemon Cream Pie – use vanilla whey protein, add in 1 tsp lemon extract and 1/2 tsp lemon zest. Apple Pie – use vanilla whey protein, add in 2 tsp freeze dried apple and 1/4 tsp cinnamon. Would also love if you shared your flavor combo’s in the comments. Happy bar making! I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 3. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop. Latest posts by Kristine (see all). Brown, Deglaze and Reduce in the Pressure Cooker ~ hip pressure cookingwith Quick Pressure Cooker Ragu Recipe (Lesson 3)How quick? The rest of the cooking is done without the pressure cooking lid combining traditional cooking techniques with your super- fast pressure cooker. You will want to serve this sauce with a “bumpy” or “grrovy” pasta, so that all the little sausage pieces can get stuck inside and onto the pasta. I recommend Orechiette (pictured), Fusilli, or Miniature Penne. Any long egg pasta, which is naturally groovy, will also do. If you have a pressure cooking set with a smaller sauce or fry pan, this would be the pan to use for this recipe – though a bigger one will also work. But, if members in your household threaten to leave at the sight of tomato pieces, you can always smooth out the sauce later with an immersion blender. Browning in Stainless Steel Pressure Cookers. For many, the pressure cooker is their first foray into the world of stainless steel pans – which work differently than non- stick so you will need to make some adjustments and tweaks to your cooking style: Preheat the pan. This is a big no- no for non- sticks! Put the pan on medium- low heat completely empty, without the top, for 2- 3 minutes. A magical non- stick coating will form on your stainless steel pan once the cold oil, butter, or both, hit the hot pan and begin to “shimmer” – that is what happens right before they bubble and boil. Adjust the cooking temperature. The bottom of your pressure cooker is nice an thick and distributes heat very well. If you were using high heat, go medium, if you were using medium go medium- low. You will need to experiment to find just the right amount of heat for your food to begin browning and not burning. Stir a little more. Don’t leave anything sizzling too long in one place give everything a good whirl a little more often than you’re used to. Un- stick. If things start to stick, add a tablespoon of water and watch them magically peel off the bottom as you give them a light scrape. Don’t walk away and forget a simmering pressure cooker! In the case that you have an early or economical model without this function, you should follow these steps of the recipe in a separate pan, and then add the browned food to your pressure cooker and proceed with the recipe. For electrics that don’t have a specific button, check the manual. You may be able to start any pressure cooking program without the lid – thereby heating the base (don’t worry, the cooker can’t reach pressure without the lid). Stovetop to Electric Recipe Translator. I’ve only heard of a couple of models of electric pressure cookers without a non- stick coated insert, if you have one of these, you don’t need to read further, otherwise: Never preheat an empty non- stick pressure cooker! Specifically, do not put your pressure cooker on “simmer” or “brown” mode when it is empty. Add oil or butter first, then watch it carefully and quickly add the ingredients indicated in the recipe and begin cooking. De- glaze. More flavor magic happens when you de- glaze – add liquid to a sizzling hot pan to un- stick and incorporate the caramelized (not burned) pieces of food into your recipe. Then, put the pan back on medium to medium- low heat without the top to reduce the recipe to the desired thickness. You can use the same setting on your electric pressure cooker that you used to brown. Pressure Cooker. Accessories. Pr. Level. Open. 2 L or largernone. High(2)Normal. Quick Pressure Cooker Ragu (Meat Sauce) Author: hip pressure cooking. Nutritional Information(per serving)Serving size: . Now, put the pan on the heat at the lowest setting (keep warm for electric pressure cookers). When the sausage begins to sizzle, break it up further and stir it around with a spatula, or wooden spoon, to allow any liquid evaporate (about 4 minutes). Bring the heat up to medium and add the onions, garlic, oregano, salt and pepper . Continue browning the sausage and aromatics until the onions have softened (about 5 more minutes). De- glaze your pressure cooker by adding the chopped tomatoes and stirring well to scrape any delicious brown bits stuck to the the bottom of the pan. Close and lock the lid of the pressure cooker immediately so that the liquid from the tomatoes does not evaporate. For electric pressure cookers: Add . For stove top pressure cookers: If your pressure cooker is 6qt or larger or the older- style jiggle- top and weight modified valves you may need to add and additional ! Turn the heat up to high and when the cooker indicates it has reached high pressure (with the model I'm using, the pressure cooker has reached pressure when the indicator lifts to display two red lines), lower to the heat to maintain it and begin counting 5 minutes pressure cooking time. When time is up, open the cooker by releasing the pressure through the valve. Check the thickness of the sauce, it will likely need to be reduced to thicken up a bit. If that is the case bring the contents of the cooker back up to a boil without the lid (hit the Saute' or Brown button on your electric pressure cooker )- if tomatoes are splashing out of the pressure cooker the heat is too high so lower it or turn off the Saute' or Brown program! Stir occasionally and check for consistency (about 5 minutes). When you are satisfied with the consistency of the sauce, pour it and mix it into a hot pot of freshly- drained pasta. Mix well, sprinkle with herbs and serve immediately with grated cheese. Now that you can brown and de- glaze, you can try.
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