For some, eating protein rich foods is a task and for others, it’s quite simple. If you’re fairly new to the gym, the word ‘protein supplements’ might have bounced off in several conversations, but the question remains, how do you switch to a protein diet without having to compromise on taste?
We asked four of the region’s fit foodies to share their protein-packed recipes, tips and diet mantras. From gluten-free pizza to vegan ice cream, sugar-free brownies to protein rich milkshakes – we’re surrounded by foodies who want you to eat your heart out without having to give up on your lifestyle.
Our very first bloggers, Maria Abi Hanna and Nadine Tayara from @KeepEatReal are dieticians, best friends and die-hard foodies who have a point to make: going natural is best. One look at their Instagram profile and you’ll see a burst of flavours, home-cooked meals and mouth-watering healthy desserts.
Their homemade Power Breakfast Smoothie is a combination of whole-grain oats, bananas, Greek yoghurt and a tablespoon of peanut butter. The smoothie gives a burst of fibre and protein to keep you energised throughout the day.
“It’s always best to consume natural proteins. What people might not know is that too much protein consumption can cause unwanted stress in our kidneys and dehydration.”
When asked what their go-to protein mantra is, they said, “When it comes to protein rich foods, we always try to go for the leaner choices such as eggs, organic peanut butter, Greek yoghurt, salmon or chickpeas.”
@Once Upon A Pot’s, Rowan Kamel is a working mother and in her own words, ‘a kick ass wife’. Her blog features the latest trends in kitchenware and gadgets that motivate her to make delicious recipes, experiment and share her food experiences with the world.
Rowan’s very own zoodles recipe is made with spiraled zucchini and a pinch of garlic, salt and pepper. Perfect for lunch, she pairs the zoodles with two pieces of salmon – an excellent source of protein, with a homemade black bean salsa sauce.
For Rowan, it’s all about keeping it simple. “I would suggest all working mothers to get acquainted with natural protein values from different food categories. It not only educates you but also brings inspiration to cook healthy.”
She adds, “Following a dedicated protein diet can easily bore you. Therefore, once you learn about different food categories, your lifestyle immediately changes and you make smarter food choices even when you’re contemplating to order in for lunch.”
With a double major in Human Nutrition and Sports & Exercise Science, Chloe Moir gives us the inside scoop on all things healthy on her blog Chloe Moir Nutrition.
The fritatta is one of the easiest recipes that contains high portions of nutrients. To make this delicious fritatta, peel and chop the pumpkin into bite-sized pieces and then season with coconut oil and leave it to bake for 30-40 minutes. Whisk eggs, almond milk, salt and pepper and pour evenly over the dish. Top with crumbled feta cheese, toasted pine nuts and pop it right back into the oven for 30-40 minutes.
A firm believer in keeping fit and eating healthily, Chloe takes us through her daily diet: “I start my breakfast with 2-3 free-range eggs with avocado, tomato and a few walnuts. Having a balance of protein and fat for my breakfast keeps me full and maintains my energy levels during my training. For lunch, I switch to chicken or salmon with vegetables and quinoa.”
Chloe is a firm believer in consuming natural proteins. “I would highly recommend people to opt for natural protein sources as supplements usually contain artificial sweeteners, thickeners, fructose and chemical preservatives.”
Food has always been an important aspect of Zahra Abdulla’s life. A proud mum of three little boys, her blog Cooking With Zahra is a culinary adventure that combines health and well-being with flavourful recipes.
An excellent source of protein, Zahra’s salmon fillet recipe comes with a honey glaze marinade, diced mixed greens and mung bean noodle salad. The marinade is made with sesame oil, dark soya sauce, garlic and ginger and topped with fresh ground pepper. Baked for 7-10 minutes, the marinade is brushed onto the fillet while the mung bean noodles are drained out in a large bowl and mixed with sprouts, capsicums, cherry tomatoes and chili peppers. The salad is then served with fresh vinaigrette, ground pepper and finally toasted with sesame seeds and served with the salmon fillet.
According to Zahra, not all protein supplements are bad. “Although I prefer consuming natural proteins, I do feel that protein consumption can get tedious especially if you’re training. I think that protein supplements are convenient and work really well, provided that you have knowledge of how much you’re supposed to take.”
For full-time home makers, Zahra suggests that planning meals in advance and incorporating different protein-rich foods throughout the day is the best way to keep your kids active.
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