I’m no protein powder fanatic. I’m not one to mix together nanners, protein powder and egg whites and call it a pancake. If that’s a pancake, than my whole life has been a lie.
I’m also not one to put protein powder in my oats, pancakes and smoothies on a regular basis. I’ll throw a scoop of Sunwarrior in my smoothie after a lifting workout, but that’s pretty much it. I like to get my protein from whole foods like beans, lentils, quinoa, tofu, tempeh, nuts, eggs, tuna and wild salmon. And let’s be real…more often than not protein powder tastes like chalk.
So when I got a delightful package from my friends over at MCT Lean consisting of two big tubs of vegan protein powder, I was a little hesitant. Right off the bat, I loved that it was vegan and boasted 20 grams of protein per serving. I wasn’t a huge fan of the medium-chain triglyceride oil that came with it, since I’m not one to advocate using oils as a dietary supplement. Cooking with coconut oil is enough medium chain triglyceride goodness for my liking.
This protein powder has a pretty good taste–not too chalky and not overwhelmingly vanilla. I especially love that it’s not too gritty and has zero artifical colors and additives. Check it out here on Amazon. It’s free of soy, dairy, lactose, corn and gluten–niiiiiiice! It’s made primarily with non-GMO pea (which is super trendy right now) and rice protein, along with a few amino acids, some fiber, and some stevia to sweeten. You’ll also see medium-chain triglycerides derived from coconut oil, which are shorter chains of fat than can be absorbed more directly and efficiently in your body as opposed to being stored as fat. It comes in two flavors: natural vanilla and natural cocoa. The serving size (2 scoops) has 120 calories, 20 grams of protein and 4 grams of fiber. Pretty nifty stats, huh?
Since I haven’t been keen on riding the green smoothie train recently, I decided to stuff the protein powder into some yummy peanut butter cookies that I could snack on throughout the day or after a workout. They’re perfectly sweet from the honey and have a fab texture from the whole-grain cereal flakes (I used Arrowhead Mill’s sprouted multi-grain cereal flakes). Each “cookie” has 138 calories, 6 grams of protein and 3 grams of filling fiber. These are a great little snack to boost your energy levels throughout the day and they’re SUPER easy to whip up.
Now for the giveaway! I’ll randomly select one winner to receive a 19.75 oz jug of MCT Lean chocolate protein powder. The giveaway will be open until this Friday, October 18th. Available to US residents only.
To enter, leave a comment for each entry that you complete for up to 5 entries total.
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I promise they don’t taste like peanut butter cardboard.
No-Bake Peanut Butter Protein Cookies
–inspired by these No-Bake Almond Fudge Protein BarsPrint
No-Bake Peanut Butter Protein Cookies
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 12 1x
- 1 cup oat flour (or grind old-fashioned oats in food processor to make flour)
- 1/2 cup whole-grain cereal flakes
- 1/2 cup vanilla protein powder (a bit less than 2 scoops, I used MCT lean vegan protein blend)
- 1/4 cup ground flaxseed
- 1 tsp cinnamon
- 1/3 cup creamy peanut butter
- 1/3 cup mashed, overripe banana
- 1/4 cup honey
- 1 tsp vanilla
- Combine dry ingredients in a large bowl and stir until well mixed.
- Add in peanut butter, banana, honey and vanilla. Stir until a smooth dough forms.
- Form into twelve balls and flatten into “cookies.”
- Store in the fridge or freezer.
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
MCT Lean sent me complimentary products to review, but I was not compensated for this post. All views and opinions are my own.