Julia Chiles - 50 Practical High Protein Recipes: High Protein Recipes for Kids

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50 Practical High Protein Recipes High Protein Recipes for Kids BY Julia Chiles Copyright 2020 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Protein should be more than peanut butter sandwiches, cheese, and beans. Kids' meals should be fun and nutritious (usually!). High Protein Recipes for Kids: 50 Practical Recipes will breath new life into meals!

Tuna Pita and Garbanzo Beans

Great for an afternoon pick-me-up! Makes 1 serving, 71.7 g of protein Ingredients: 1 cup garbanzo beans, washed (washing helps remove sodium) 1 pita shell can of tuna, drain 3 tbsp mayonnaise tbsp sweet relish -2/3 tsp Beau Monde seasoning Instructions: Mix tuna, mayonnaise, sweet relish, and seasoning together. Spoon into pita shell, toast if desired. Place beans in microwave, safe dish along with cup water.

Gluten Free Baked Chicken Nuggets and Yogurt

Tailor them with yummy spices and seasonings! Makes 1 serving, 56 grams of protein.

Gluten Free Baked Chicken Nuggets and Yogurt

Tailor them with yummy spices and seasonings! Makes 1 serving, 56 grams of protein.

Ingredients: 1 boneless, skinless chicken breasts cut into 10 nuggets 3 large eggs 2/3 cup gluten friendly all-purpose flour 1/2 cup gluten free breadcrumbs 1 tub yogurt Instructions: Preheat oven to 400 and prepare baking tray by lining with aluminum foil Fill one bowl with beaten eggs, one with a.p flour, one will g.f. breadcrumbs. Coat chicken pieces with egg, then a.p flour, and finally with breadcrumbs. Place on baking tray and cook 30 minutes. Serve with yogurt.

Hot dogs Crispy Bars

Crispy bars go great with everything! Makes 1 serving, 24.3 grams of protein.

Ingredients: 1 hot dog 1 bag mini marshmallows 1 stick sweet cream butter 5-5 cups crispy rice cereal cup peanut butter protein powder cup cocoa powder 1 tbsp cinnamon Instructions: Makes 9x11 dish In pot over low heat melt butter then stir in marshmallows. Let meld together, stirring constantly until smooth. In a large bowl combine cereal, peanut butter powder, cocoa powder, and cinnamon. Pour butter/marshmallow mixture over cereal and toss. Line dish with parchment paper.

Quesadillas Coco-Oat Bars

Also great with taquitos! Makes 1 serving 31.3 grams of protein.

Quesadillas Coco-Oat Bars

Also great with taquitos! Makes 1 serving 31.3 grams of protein.

Ingredients: 2 8-inch soft tortillas (flour is most used, but corn works too!) cup white cheddar, queso, or Mexican blend cheese 1/3 cup maple syrup 2 tbsp coconut oil tsp vanilla 1 tbsp cinnamon 2/3 tsp nutmeg 1 tsp cocoa powder 5 cups old-fashion oats Instructions: Layout tortillas and top with cheese. Press together and cook in skillet 2-4 minutes per side or until cheese is melted! Melt coconut oil and maple syrup together. Stir until smooth, add vanilla, do not over stir. In a separate bowl combine oats, cinnamon, cocoa powder, and nutmeg. Pour maple syrup/coconut oil mixture over the oats. Stir well.

Line baking tray with parchment paper. Spread mixture out evenly on tray. Bake 20 minutes. Flip granola bake another 15 minutes.

Cheesy Burger, Tots and German Choco Bars

Sub walnuts or almonds for the pecans! Makes 1 burger, 10 tots and 10-12 bars, 76.4 grams of protein Ingredients: 1 brioche bun 2, -inch thick slider patties cup shredded cheddar cheese 10 tater tots 3/4 cup oats 1/3 cup +3 1/2 tbsp soy protein powder 4 tbsp cocoa powder 1/2 cup dates pitted, washed, and drained cup pecans 1 cup shredded coconut 6 tbsp brown rice syrup 1 tsp vanilla extract Instructions: Blend oat, protein powder, and cocoa powder and grind into a course powder. Add dates, pecans, coconut, vanilla and continue blending until dough forms (if to thick add water tsp at a time).

Stir in chips. Press into an 8x8 pan, cover, and refrigerate 1 hours. Bring patties to room temperature. Press thumb into the center of one patty. Fill crater with cheese. Place another patty on top and press together.

Cook 5-6 minutes per side. Toast bun if desired.

Buttery Noodles Double Chocolate Brownies

Fresh herbs go great with garlic butter! Makes 4 oz. noodles, 8 10 brownie bars, 239.4 grams of protein. Ingredients: 4 oz. favorite noodles 1 tbsp garlic butter 1 package brownie mix 10 scoops vegan protein powder cup cocoa powder 1 cup soaked pitted Medjool dates 2/3 cup coarsely crushed pecans, divided 2/3 cup shredded coconut, divided 1/3 cup dried cranberries 3/4 tsp vanilla extract 1/3 cup vegetable or canola oil 2 tbsp cacao or chocolate chips Instructions: In a food processor pulse together cocoa powder, protein powder, and oats.

Add in dates, pecans, coconut, dried cranberries, vanilla and oil. Continue to blend until a dough forms (if dough is too thick add water tsp at a time). Transfer to bowl and stir in chips. Press evenly into 9x9 pan, cover, and refrigerate 2 hours. Drop noodles into a pot of boiling water for 8 minutes. Drain, DO NOT RINSE.

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