Whether you’re in full-on training mode or taking an off-season, protein is an important factor in every Mudder’s diet. While training, it’s recommended athletes eat 1 gram of protein per kilogram of body weight. Sure, that usually comes from lean meats, eggs, or legumes, but it’s totally possible to up your protein intake while enjoying hoiday treats, too. Protein powder, yogurt, and nut butters mean your post-workout snack can taste a little more like Christmas dessert this year, especially with these recipes. Best of all, you’ll still be in fighting shape when your next race comes around. Score.
Chai Gingerbread Protein Smoothie
Servings: 1
Time: 3 minutes
Ingredients:
1 ½ frozen bananas
½ cup unsweetened vanilla almond milk
1 handful spinach
1 scoop chai protein powder
1 tablespoon molasses
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of Himalayan pink sea salt
Directions:
1. Add all the ingredients to a blender and mix until smooth.
2. Drink after your workout.
Source: init4thelongrun.com
Chewy Protein Gingerbread Cookies
Yields: 9-12 cookies
Serving size: 2 cookies
Ingredients:
¼ cup molasses
1 egg
¼ cup sugar
½ cup melted coconut oil
1 ¼ cup whole grain oat flour
⅓ cup chai protein
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
Pinch of salt
Directions:
1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, add molasses, egg, sugar, and coconut oil. Stir to combine. Add in oat flour, protein, ginger, cinnamon, baking soda and salt and mix until combined.
3. Add 1 tablespoon scoops of dough to the baking sheet. Spread them out so there are about 6 to a pan. Bake for 8 to 10 minutes.
4. Remove from oven and let cool before serving.
Source: laurafuentes.com
Gingerbread Protein Oatmeal
Servings: 1
Time: 10 minutes
Ingredients:
1 cup unsweetened almond milk
½ cup rolled old-fashioned oats
½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ cup vanilla protein powder
1 tablespoon molasses
1 teaspoon natural butter extract
Directions:
1. In a large pot over medium-high heat, add almond milk, oats, cinnamon, and ginger and bring to a boil.
2. Once boiling, reduce heat to medium and let cook. Stir frequently until the milk is fully absorbed.
3. Remove from heat and stir in protein, molasses, and butter extract.
Source: foodfaithfitness.com
Gingerbread Greek Yogurt Pancakes
Yield: 6-8 pancakes
Servings: 1-2
Time: 15 minutes
Ingredients:
For the pancakes:
1/4 cup plain Greek yogurt
1/2 cup rolled oats
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 large egg whites (or 1 large egg)
2-3 teaspoons molasses
1 teaspoon coconut palm sugar
1/2 teaspoon vanilla extract
1-2 tablespoons unsweetened almond milk
For the icing:
1-2 tablespoons vanilla protein powder
½ tablespoon unsweetened almond milk
Directions:
1. In a skillet over medium heat, spray skillet with cooking spray or oil.
2. Add all the ingredients for the pancakes to a high-speed blender and mix until smooth.
3. Allow the batter to sit and thicken while you make the icing.
4. To make icing, mix protein powder and almond milk in a small bowl.
5. Pour the batter onto the skillet to make small pancakes. Cook until the edges have set, then flip and cook 1 to 2 minutes more. Repeat until all the batter is used.
6. Top with icing and devour.
Source: runningwithspoons.com
Chocolate Gingerbread Protein Shake
Servings: 1
Time: 5 minutes
Ingredients:
1 cup unsweetened almond milk
1 large frozen banana
½ cup frozen cauliflower
1 tablespoon cashew butter (or almond butter)
1 tablespoon molasses
½ teaspoon vanilla extract
1 scoop chocolate protein powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Directions:
1. Add all the ingredients to a blender and mix until smooth.
2. Drink after your workout or as a dessert.
Source: Hummusapien
Coconut Gingerbread Muffins
Yields: 6 muffins
Serving size: 1 muffin
Time: 30 minutes
Ingredients:
1 mashed banana
½ cup coconut water or non-dairy milk
1 egg white
1 scoop cinnamon protein powder
2 tablespoons coconut flour
¼ cup plain or vanilla Greek yogurt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cloves
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F.
2. In one bowl, mix banana, coconut water or milk, egg white, yogurt, adn vanilla together. In another, mix protein powder, flour, spices, baking powder and baking soda.
3. Fold wet ingredients into dry ingredients and mix until well blended.
4. Scoop batter into muffin tins and bake fro 25 minites.
5. Remove from oven and let cool on a wire rack.
Source: healthyhelperblog.com
Gingerbread Chia Seed Pudding
Servings: 4
Time: 5 minutes
Ingredients:
1 ¾ cups full-fat coconut milk (one 15-oz. can)
2 tablespoons molasses
2 tablespoons pure maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of salt
⅓ cup chia seeds
Chopped pecans, banana slices, and molasses for garnish
Directions:
1. Mix coconut milk, molasses, maple syrup, and spices together in a medium bowl. Add in chia seeds and whisk until well combined.
2. Pour into four cups or mason jars, then cover and refrigerate overnight.
3. When ready to eat, add chopped pecans, banana slices, and more molasses, then serve.
Source: thelemonbowl.com
