Allie Allen - High Protein Recipes for Kids: Delicious High-Protein Recipes That Your Kids Will Love
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From scrumptious protein candy to protein packed smoothies, this recipe book has it all! Even the pickiest kid is bound to love a recipe or two!
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High Protein Recipes for Kids
Delicious High-Protein Recipes That Your Kids Will Love!
BY: Allie Allen
Copyright 2020 Allie Allen
This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.
The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.
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Table of Contents
Looking for recipes that are jam-packed full of protein? Want your kids to have a bit more protein in their diet without having to fuss? If you answered yes, then this recipe book is exactly what you need! In this book, youll find 30 delicious kid-friendly recipes that are full of protein and which will help keep our kids full for long!
From Chocolate Protein Muffins and Peanut Butter Smoothie to Roast Chicken and Spicy Fish, this book is filled with protein-packed recipes for kids of all ages! Plus, all the recipes in this book are easy and come with detailed instructions! You can also double or triple a recipe if you need! So what are you waiting for? Choose a recipe and lets begin!
These muffins are loaded with protein and have a delicious chocolate flavor that your kids wont even notice the quinoa and zucchini!
Makes: 8 servings
Prep: 15 mins
Cook: 20 mins
Ingredients:
- cup dry quinoa
- 2 tbsp. coconut oil
- 1 cups almond flour
- cup walnuts (chopped)
- 2 large bananas
- cup applesauce
- cup maple syrup
- cup zucchini (shredded)
- 1 cup vegan protein powder (vanilla or chocolate flavor)
- cup vegan dark chocolate chips (alternatively use cacao powder)
- 3-5 tbsp. almond milk
- 2 tsp. baking powder
- tsp. cinnamon
- tsp. vanilla extract
- tsp. nutmeg
- Pinch of salt
- cup water (optional)
Directions:
Prepare the quinoa according to the recipe and set aside.
Preheat the oven to 400F / 200C.
Line an 8-cup muffin pan with baking cups, spray with coconut oil, and set aside.
In a large bowl, mix together the flour, cooked quinoa, nutmeg, walnuts, cinnamon, salt, and baking powder.
Take a second bowl and mash the bananas with a fork, and then combine the mashed bananas with the applesauce.
Stir in the vanilla, maple syrup, protein powder, and almond milk until all the ingredients are distributed evenly; if necessary, add the optional water.
Combine the separate mixtures into one large bowl. Stir until the batter is smooth and lumps have dissolved.
Finally, carefully fold in the shredded zucchini and chocolate chips.
Fill each of the muffin cups halfway.
Bake in the oven until the muffins are fluffy all the way through, for about 20 minutes.
Remove from the oven and cool for at least 15 minutes before serving or storing and enjoy!
Delicious hummus is full of protein thanks to the chickpeas.
Makes: 16 servings (4 cups)
Prep: 15 mins
Cook: 25 mins
Ingredients:
- 2 cans (15 ounces) chickpeas, rinsed and drained
- cup freshly-squeezed lemon juice
- 3 garlic cloves, chopped
- 1 tsp fine sea salt
- 3/4 cup tahini
- cup ice water, plus more as needed
- 1 tsp. ground cumin
- 1 tsp smoked paprika (optional)
Directions:
Process the lemon juice, garlic, salt, and tahini in a food processor.
Gradually add in the ice water and process until smooth. Add in the remaining ingredients and blend until smooth.
Serve.
Roasted leg of lamb with garlic and rosemary is fall-off-the-bone delicious!
Makes: 4 servings
Prep: 10 mins
Cook: 1 hrs.
Ingredients:
- 3 pounds semi-boneless leg of lamb (shank end)
- Leaves from 1 sprig rosemary
- 4 cloves garlic, sliced
- 2 tbsp. olive oil
Directions:
Preheat oven to 350F.
Cut 3/4-inch slits in the lamb in several places and insert 6 rosemary leaves and 1 or 2 slices of garlic.
Place the roast in a roasting pan, top with the oil, season with sea salt and pepper, and roast for about 11/2 hours, basting every half hour.
Serve.
Moist whole fish is covered with a spiced onion mixture giving you a delicious and cook dinner option that the whole family will love!
Makes: 4 servings
Prep: 5 mins
Cook: 30 mins
Ingredients:
- 2 lb. whole fish, scaled and cleaned
- 2 onions, sliced
- 4 cloves garlic, crushed
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tbsp. coriander powder
- - tsp chili powder
- 3 tbsp. lemon juice
- 3 tbsp. oil
- Salt and pepper
- Chopped parsley and lemon wedges for garnish
Directions:
Preheat oven to 450F.
Heat oil in a pan. Add the fish and fry for 2 minutes on each side to crisp up the skin. Remove and place in a baking pan.
Add the onions to the pan cook till soft.
Add in the rest of the ingredients and cook for a few more minutes.
Spread this onion mixture onto the fish and inside it.
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