At BUM Boutique, we always preach about the 3 main ingredients to getting a bigger butt: exercise, a healthy diet, and the right supplements. But for all of you ladies who are huge foodies and always get the sweet tooth, we know that "a healthy diet" is probably the hardest to achieve and maintain. But who says you have to eat chicken and broccoli for every meal to be healthy?!
A healthy diet containing enough protein, carbs, and healthy fats will help you lean down and tone up. If you are eating the right amounts of nutrients, our butt-enhancement pills will help store the nutrients as extra fat cells in your booty, and the right exercise routine will help you build muscles in your butt and give it a little lift!
One of the macro-nutrients we have found that most people have trouble getting in enough of is protein. And we get you, girl. When you think of protein - you think of foods such as chicken breast, salmon, and ground beef - but sometimes, all you want is a chocolate cupcake, am I right?
Well, no worries. Here are 5 short and sweet recipes for protein-packed snacks that can cure your sweet tooth AND help you get in your protein:
- 2 cups gluten free oat flour (rolled oats ground to a flour)
- 1/2 cup coconut flour, sifted
- 1/2 cup vegan or casein protein powder*
- 2 T granulated sweetener of choice (optional)
- 2 T crushed gluten free graham cracker crumbs
- 1/2 cup mild tasting nut butter (I used cashew butter)
- 1/2 cup brown rice syrup (can sub for honey or another sticky sweetener)
- 1 T + dairy free milk of choice**
- Handful of mini marshmallows
- Handful of dairy free chocolate chipsInstructions
- Line a large baking dish with greased baking paper and set aside.
- In a large mixing bowl, combine your oat flour, coconut flour, protein powder, granulated sweetener and crushed graham cracker crumbs and set aside.
- In a microwave safe bowl or stovetop, melt your nut butter with your liquid sweetener. Pour into your dry mixture and mix very well. If mixture is still crumbly, using a tablespoon at a time, at dairy free milk until a thick batter is formed.
- Add your mini marshmallows and chocolate chips and transfer the bar batter into the lined pan and press firmly.
- Refrigerate for at least 30 minutes to firm up
- ¼ cup peanut butter, creamy
- 2-3 tablespoons vanilla protein powder (depending on how drippy your peanut butter is)
- 1 cup dark chocolate chips
- 1 tablespoons coconut oil
- Fill mini muffin tin with muffin liners and spray with coconut oil spray and set aside.
- In a medium size bowl mix peanut butter and protein powder together. Start with 2 tablespoons of protein powder and go up from there. The amount of protein powder depends on how drippy your peanut butter is.
- Next, separate the peanut butter and protein mixture into 12 marble sized balls (~1 teaspoon), and set aside.
- In a microwave safe bowl, melt dark chocolate chips and coconut oil, stirring every 45 seconds until chocolate is smooth.
- Scoop one teaspoon of the chocolate mixture onto the bottom of each muffin liner. Then, place muffin tin into the freezer for about 10-15 minutes or until chocolate hardens.
- Next, place one protein peanut butter ball on top of each hardened chocolate, carefully flattening the ball with your finger until it has a smooth top.
- Finally, add two more teaspoons of the melted chocolate on top of the peanut butter to each liner to complete your peanut butter cup
- Place muffin tin in the freezer for another 10-15 minutes until chocolate is hardened.
- 4 Egg Whites
- 2 tbsp shredded cheese of your flavor choice
- 1/2 tbsp water to thin it out a little
- Salt and pepper to taste if desiredInstructions
- Preheat your oven to 400 and ready a non stick medium size muffin pan
- Whisk together your egg whites, water, and whatever seasoning you want to flavor
- With a syringe, fill each muffin cup with approx 2.5ml of the egg white mixture, needs to be just enough to cover the bottom.
- Sprinkle a small pinch of the cheese you desire onto each egg white
- Bake for 15 minutes to acquire a good crunch without burning, but check them every couple of minutes to make sure.
- Remove from oven once they are at your preferred crunch, and enjoy them with any low carb dip or solely on their own.Notes
- With the eggs I used this came out to be about 4 chips per egg white.
These make-ahead protein pops are an easy, filling, tasty pre-workout snack.
- Protein Pops
- 1 banana*
- 1 can coconut milk
- 1 serving protein powder
- 1 serving pre-workout nutritional supplement
- ⅓ cup cocoa powder
- Unsweetened chocolate
- Freeze-dried fruit
- Cashew butter
- Purée the pops ingredients in a blender for a minute or so until smooth. Pour into popsicle molds and freeze for a minimum of two hours.
- Extract the pops and garnish with the suggested toppings, invent your own combos, or enjoy as is
1 large ripe banana
1 large egg, room temperature
1/2 cup of peanut butter
2 tablespoons of maple syrup
2 teaspoons of vanilla protein powder (organic whey)
1 teaspoon of vanilla extract or paste
1/8 teaspoon salt
Preheat your oven to 375 degrees and spray your mini muffin pan with baking spray with flour. Set aside.
Into your stand mixer, paddle attached, cream the banana until super smooth. Then add the egg. Repeat. Add peanut butter and blend. Finally add the syrup, vanilla, protein powder, vanilla and salt. Blend until creamy. Spoon 3/4 of the way filled into each muffin well. Bake for 14-16 minutes or until golden and a toothpick inserted comes out clean. Let cool and serve. Store in an airtight container.
I mean, just how delicious do these treats seem?! And not to mention the easiness of the recipes. Get mixin' and bakin' for that booty, ladies!