3 New Quick Fit Recipes: Pumpkin Protein Bars, Protein Soup, & more!

I wanted to be sure to thank all of you who have been  reading through all of our blog posts & newsletters, and especially those of you who have been engaging with us concerning the topics covered & even sending us some stuff of your own! That being said, I want to send out a special  thank you  to those of you  that have been sending me some of your Fit Recipes! Not only are they fun and tasty but they help others in our fitness family liven up their food artillery! This doesn’t just include myself , the other trainers in our fit fam, and clients/campers, but also other readers who haven’t yet joined our fitness family but still read our posts faithfully. So for that & from all of us here at Fitness Mastermind, thank you.

On a side note, some of the recipes you’ve sent over the past week have inspired my own wife to come up with a few & try them out! Let me tell you myself, these are phenomenal! Give them a shot & let me know what you think.

Chocolate Peanut Butter Protein Smoothie

Ingredients:

·         1 scoop (24 grams) of Chocolate Designer Whey

·         1 Tsp of Simply Jif Peanut Butter

·         1/4 C (2 oz) of Dannon Light & Fit Vanilla Yogurt

·         2 cups ice cubes

·         1/2 cup water

Note: The yogurt is optional, but adds creaminess texture + additional protein

Instructions:

1.      Blend water, Designer Whey, yogurt, and peanut butter until well-mixed

2.      Add ice and blend until smooth.

3.      Enjoy with a straw!

4.      Makes 1 serving.

Cream of Broccoli and Cauliflower Soup, Protein Packed

Ingredients:

·         1 lb mixture of broccoli and cauliflower (or substitute broccoli or broccoflower) coarsely chopped (about 2 cups)

·         6 scallions (green onions), chopped

·         2 cups Vegetable Broth

·         1 garlic clove, minced

·         1 cup nonfat evaporated milk

·         40 grams vegetable protein powder (optional)

·         2 Tbs Smart Balance 37% Light Buttery Spread

·         1 tsp dried Marjoram

·         1 tsp black pepper

Instructions:

1.      Combine broth, broccoli/cauliflower mixture (save about 1/3 cup of broccoli for later!), garlic, and scallions in a saucepan. Bring to a boil. Reduce heat and simmer covered for about 10 minutes until veggies are tender.

2.       Remove from heat and cool for a few minutes. Transfer to a blender or food processor and puree until smooth.

3.       Steam the remaining 1/3 cup of broccoli in the microwave. Finely chop.

4.      In the saucepan, melt the margarine. Mix in marjoram and pepper. Gradually stir in milk until smooth. Cook over medium heat, stirring, until thick and bubbling.

5.       Add the pureed soup and broccoli to milk mixture and heat to serving tempurature.

6.       Salt and pepper to taste.

Note: Makes 4 servings, about 1 cup each. Serving size may vary based on cooking times.

Pumpkin Protein Bars

Ingredients:

·         3 1/2 cups quick cooking oats

·         1 1/2 cups instant nonfat dry milk

·         4 scoops vanilla protein powder, low carb

·         1/4 cup ground flaxseed meal

·         2 1/2 teaspoons pumpkin pie spice

·         1 tablespoon Splenda Brown Sugar Blend

·         2 large egg whites, beaten stiff

·         1/2 cup Davinci Butter Rum coffee syrup, sugar free and 1/2 cup Davinci Caramel coffee syrup, sugar free or 1 cup sugar free Cinnamon coffee syrup or 1 cup sugar free DaVinci Pumpkin Pie Spice syrup

·         1/2 cup canned pumpkin, not pumpkin pie mix

·         1 teaspoon vanilla

·         1/4 cup apple juice

Directions:

1.      Preheat oven to 325 degrees.

2.      Prepare a 9 x 13 baking dish by spraying with a baking-release spray such as Pam, set aside.

3.      In a large mixing bowl combine oats, instant milk, protein powder, flaxseed meal, pumpkin pie spice and brown sugar replacement.

4.      Stir well to combine.

5.      In a separate bowl: whip the egg whites, fold in coffee syrups, pumpkin, vanilla extract and apple juice.

6.      Add the egg white mixture to the dry ingredients and stir by hand to combine.

7.      Pour into prepared pan and smooth top to flatten.

8.      Bake 30 minutes, or until top is dry and edges are lightly golden.

9.      Remove from oven and cool in pan 10 minutes, turn out onto cookie rack and cool completely.

10.  Cut into 12 equal bars and wrap individually. Stores well in freezer.

11.  Makes 12 servings.

That’s it for now, enjoy! Until next time.

Keep it fit,

Fitness Mastermind, LLC