High Protein Snacks for Athletes

Cookie Dough Dip:

Ingredients:

1 can white kidney beans, drained and rinsed
1/4 tsp salt
1 tbsp vanilla
3-4 tbsp all natural peanut butter
1-2 tbsp milk/alternative
2-3 tbsp maple syrup
1/4 cup rolled oats
Handful chocolate chips (optional but not really)
2 tbsp hemp hearts (optional)

Directions:

1. In a food processor, add beans & pulse. Add salt, vanilla, peanut butter, 1 tbsp milk and maple syrup. Blend. 
2. Add more milk/maple syrup if it’s too thick. Allow to blend until smooth.
3. Add oats & blend again.
4. Remove from container & mix in chocolate chips.
5. Spoon into a bowl & sprinkle with hemp hearts. Serve with fruit.

Maple Pecan Baked Oatmeal:

Ingredients:

3 cups rolled oats
2 tsp baking powder
1/2 cup skim milk powder
1 tsp cinnamon
2 eggs
1/4 cup maple syrup
1 tsp vanilla
1 smushed banana
1/2 cup plain greek yogurt
1 1/4 cups buttermilk
1/4 cup pecans, chopped

Directions:

1. Preheat oven to 375.
2. Mix together oats, baking powder, skim milk powder, and cinnamon. Set aside.
   
3. Mix eggs, maple syrup, vanilla, banana, greek yogurt, and buttermilk in a bowl until combined.
4. Add all dry ingredients and mix until just combined.
5. Place in a greased 9 x 13 pan.
6. Sprinkle chopped pecans over top and bake for 20 minutes.
   
7. Top with a drizzle of maple syrup and sprinkle with hemp hearts.
   

Peanut Butter Muffins:

 

Ingredients:

1 can chickpeas, drained and rinsed
3 eggs
1/2 cup all natural peanut butter
1/2 cup sugar
1 tsp vanilla
1 tsp baking powder
pinch salt
3 tbsp hemp hearts
1/4 cup rolled oats
1/4 cup chopped chocolate

Directions:

1. Preheat oven to 350.
2. In a food processor (or blender), puree the chickpeas.
   
3. Add all other ingredients except chocolate, and blend until well combined.
4. If using, stir in chocolate.
5. Scoop into a well greased muffin tin (or use silicon baking cups)
   
6. Bake for 20-25 minutes
7. Let cool and enjoy!