I’m still here – not to worry! I have been really busy lately, planning for an upcoming trip of a lifetime. It seems like as soon as I get busy my blog suffers. I am sorry for that!
Anyways, over the past two weeks – when I have not been planning my trip – I have been working my butt off at the gym. I have been following a new strength training routine and am really excited about the results. With this being said I am trying to work on improving my diet to get optimal results – which means a new recipe!
Through research [blogs, forums, websites, etc] I have been learning about different supplements to enhance my work outs. One supplement in particular has peaked my interest – Casein. Casein is a protein commonly found in milk that is hydrophobic [not very soluble in water] which means that it forms a gel or clot in your stomach that will slowly release amino acids. Now, I am not chemist or nutritionist, but from my research casein is ideal to have before bed as it slowly releases the protein into your system and keeps your metabolism running. Another positive for me is that casein protein powders do not impact my lactose intolerance.
Enough [pseudo] science… here is the recipe for Protein Peanut Butter Cups, which you can eat any time but I like to have mine as dessert! This is the easiest recipe ever… I promise.
Protein Peanut Butter Cups
4 scoops of Allmax Chocolate Casein FX (you can use another chocolate protein powder if you don’t care about the casein)
4 tbsp of Raw Almond Butter ( I didn’t have peanut butter on hand, so I used almond but you can use any nut butter)
What to do:
1. Mix 4 scoops of Casein FX with about 3 – 3 1/2 cups of water. You want it to be liquid enough that you can pour it, but not too running.
2. Mix almond butter with water to make it a bit more running. I honestly have no idea how much water I used, probably 3 or 4 tbsp.
3. Line a muffin tin with muffin liners ( I made 12 with this recipe).
4. Using the Casein FX mixture fill the muffin liners 1/4 full.
5. Add the almond butter on top of the Casein FX. Split it evenly between the 12.
6. Use the rest of the Casein FX to cover the almond butter.
7. Put in the freezer.
They should look like oversized Reese’s Peanut Butter Cups. Once the peanut butter cups have frozen they are ready to be eaten! I removed mine from the muffin tin and stored them in a plastic bag in the freezer [I would have used a container but I ran out]. Do not store them in the fridge or leave them out for too long because they will melt and they will be messy.
I like having something sweet after dinner and this is fairly healthy and satisfies my sweet tooth. Just make sure you have a napkin on hand because they do get pretty messy.
Here is the nutritional information: