But do you even lift?…
Well yes, as a matter of fact, I do lift weights. Small and mighty is how I describe myself. After a workout and some heavy duty lifting, I like to eat a breakfast rich in protein, like these Blueberry Protein Pop Tarts.
Because I’m not much of a meat eater, I look for protein in more unique sources. Hemp flours, nuts, seeds, and my favorite vegan protein powder.
What makes it so wonderful? Well, aside from the delicious taste, it’s also sugar free, grain free, packed with greens and pea protein too. Pea protein packs a mighty big protein punch. Peas are rich in lysine (an essential amino acid that is vital for muscle recovery) and arginine (a semi-essential amino acid that helps to boost blood flow and healing). This balanced amino acid profile helps to provide your rockin’ body with the daily protein that it needs to support your lifestyle while also promoting muscle recovery and growth.
And while most people just throw their protein powder in a bottle of water and choke it down (gross), I like to use it in a tastier way. From smoothies and vegan ice cream to protein pop tarts, I put my protein powder to good use.
What makes these Protein Pop Tarts so fantastic? Well, let’s just say they are gluten free, grain free, vegan, and pretty damn delicious.
I went with blueberry pop tarts this go around, but I was always a sucker for strawberry. What was your favorite?
Better Than Pop Tarts
3/4 cup blanched almond flour
3/4 cup vanilla protein powder
1 cup tapioca flour
1/4 cup coconut oil
1 flax egg (1 Tablespoon flax meal plus 2.5 Tablespoons water; let gel five minutes)
2 Tablespoons water
1/8 teaspoon cut stevia extract or monkfruit
pinch of pink Himalayan salt
Jam of choice*
* I cooked up 2 cups of blueberries with 1/4 cup coconut water and a few spices, smashed them and thickened it up with 2 Tablespoons tapioca starch - aka homemade jam
Preheat the oven to 350°F. Stir together dry ingredients. Add liquid ingredients. Combine well. You should have a giant ball of dough.
Roll out dough, adding a bit of tapioca to prevent it from sticking. Cut dough into rectangles and scoop jam into the center of half of them. Take the other half of the rectangles and press over the “jellied” rectangles. Bake for 20-25 minutes until golden brown.
These are best straight from the oven but you can store them on the counter for three days or in the refrigerator for a week…. if they last that long.